Today was a busy day, class from 9 to 4, studying in the library and writing a mid-term in between and when I got home I realized I had nothing planned for dinner and was pretty low on groceries. Just as I going to fix myself a bowl of cereal, I thought that maybe I should take a look in the fridge before I give up on a substantial supper. I was able to scrape up a pretty good dinner in fact, roasted vegetables (squash, sweet potatoes, carrots and mushrooms), quinoa and leftover marinated baked tofu from last night. Definitely better than a bowl of cereal.
What kind of meals do you prepare when you’re short on time? The above photo isn’t a photo of todays supper, it’s just a typical meal I eat while I’m in school, some sort of baked tofu, a grain and steamed vegetables. Do any of you plan your meals? I’ve noticed that a lot of you mofo-ers post your weekly meal plans so this week I’m going to share mine. I usually just choose a bunch of recipes, write down the ingredients I need, then once I get to the grocery store decide which recipes I’m in the mood for that week.
This week, I’m craving sweet potatoes, soups and other down-home comforting foods. It’s going to be a busy week so I’m planning on sustaining myself with leftovers of these two recipes and the staple, go-to recipes (like baked tofu and the like).
- Roasted Sweet Potato Soup and Curried Apples (Veganized of course)
- Southern Bowl: Chipotle Black-eyed Peas with Maple Mashed Sweet Potatoes and Collard Greens (Can you believe I’ve never had collard greens?) from Get it Ripe.
And this weekend is a long weekend (four days off for me!) as it’s Thanksgiving up here so they will be lots of food to make but I’m going to talk about that in my special Thanksgiving post this weekend.
Oh! And notice my super awesome new banner? My sister, Alyssa made it just for me! Thanks, ‘lyss, you rock. ❤