Dinner REcipe Round up. Week 2
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Monday: Burger Bowls @fedandfit
This is an adaptation from Fed and Fit’s Instagram post. I’m making these plant-based, but you can use beef if that suits you! I’m also not doing this as “meal prep.” If we have leftovers, I’ll definitely have that for lunch later in the week. If the sauce seems too involved for a weeknight, I typically do something even more simple which is just mayo, mustard, and pickle juice and it’s delicious!
Tuesday: Sushi Bowls - Using a tofu marinade here from School Night Vegan
Sushi bowls have been an almost weekly staple for us for years. They are so easy to throw together and you can use whatever you have! What I typically do is:
a base of jasmine rice - julienned carrots - sliced cucumber (thin skinned hot house variety or mini cukes) - crumbled nori sheets (I usually buy the single serve packs) - sriracha mayo (just mix sriracha and mayo!) - top with sesame seeds if you have them and/or avocado.
**Make extra rice for later in the week! We have fried rice on the menu and will need cooked and cooled rice.
You can really use whatever protein you like for these sushi bowls. I have used smoked salmon, air fryer salmon, chicken, and tofu! You really can’t go wrong. This week I’ll be using the Sesame Gochujang marinade linked above. If you bought the gojuchange sauce from the recipe last week, you can use it again this week! Once again, I will be using high-protein tofu so I don’t have to press it.
To make julienning carrots easier, I have a Julienne peeler that I use all the time. I highly recommend having one in your kitchen. This one is great!
Wednesday: Veg Chicken and Dumplings - Make It Dairy Free
Ok, I will admit this ingredient list looks a bit long for something I’d normally make, but it looks SO yummy and comforting. Here’s a hot tip for when ingredient lists are long and you don’t have everything: leave out the thing you don’t have. It likely won’t make much of a difference! Just make sure it’s not, like, a key ingredient and don’t stress! To save time and to keep from walking all over the kitchen, grab a small bowl, your measuring spoon, and measure everything into the small bowl. That way you can get everything done at once. Easy peasy.
For coconut milk, I love the Whole Foods 365 brand. It has the best flavor that’s not too coconutty. I know that sounds insane, but some coconut milks have a weird flavor to them that’s just too coconutty! The 365 brand is usually pretty inexpensive compared to others. If that one isn’t available to you, Thai Kitchen is a close second and it’s available at most grocery stores. I will likely use a combination of coconut and soy or coconut and cashew milk so this dish isn’t taken over by coconut!
Thursday: Fried Rice - Gimme Some Oven
The only ingredient this has in it that you might not have in your pantry is oyster sauce. This has been super easy to find in grocery stores or you can just leave it out - it’s an optional ingredient!
Ok bye! I hope this makes your week easier! Sign up for my newsletter if you haven’t already! I’ll share more recipes there that get me through the week, how this all weaves into Intuitive Eating, and ways to make life and eating as easy as possible.