I’m officially in the habit of prepping all of my breakfasts, lunches, and snacks on Sunday for the upcoming week. In the past I would do it if I had time, or really felt like cooking a particular dish but it wasn’t a true habit.
This past weekend, however, Sunday night came around and Mister and I were tired, busy, and I only had a few hours left before I had to head to bead early in preparation for my 4am wakeup call Monday morning.
Friday after work, I got in to Albany at about 8pm. Monday afternoon, Mister and I drove to Binghamton to visit with his family. We drove to Saratoga to meet with our wedding Rabbi on Sunday, then had to drive to pick my car up from being worked on, then finally arrived back to Mister’s apartment in Albany at about 5pm. I cooked like a crazy lady to get everything squared away (there was a cutting board casualty) and this morning when I piled all my prepped meals into my work fridge I was finally able to relax.
Option 1:Full fat pineapple cottage cheese
Option 2: Granola and almond milk
Option 3: oatmeal (I always have oatmeal and almond butter on hand as an alternative or addition to anything)
option 1: salmon (broiled with Trader Joes vidalia onion/bacon vinagrette) over broccoli slaw with green pepper slices and oven roasted portabella mushrooms
option 2: baked teriyaki ginger tofu with stir fried vegetables (shredded cabbage, carrots, snow peas, portabella mushrooms) and rice
Hillshire small plates
Sargento balanced breaks
sugar snap peas
On any given work day, I’m in and out of my car or running around Manhattan via subway. I like to have a stash of snacks on hand for between appointments, or when I have to run out last minute but I’m verging on hangry. Having lunches cooked and ready is great, but when I can’t get back to the office on time to keep my stomach from grumbling, having a Kind bar or a bag of snap peas in my tote can keep me from buying the first Snickers bar I see.
After the five day binge fest that was Thanksgiving, I needed to really get a grip on my eating. There had been wine, cheese, cake, pie, cookies, and stuffing. Noticeably absent was adequate protein and just about anything from the vegetable category.
I knew I needed some veggies, and something that wasn’t too heavy but flavorful enough to keep me satisfied. After perusing some vegan and vegetarian recipes online, I decided on a stir fry with as many veggies as I could manage.
After work yesterday, I went to Stop&Shop to pick up some ingredients.
1 package Soba noodles
2 broccoli crowns
1 bag sugar snap peas
1 container of ready to eat edamame
1 package of extra firm, sprouted tofu
1 bottle of white miso base
1 red pepper
nub of ginger root
By the time I got home it was almost 7 and I was tired, hungry, and ready to get cooking. I’ve learned to just get all the prep out of the way; I know everyone says this, and a lot of people ignore it, but your timing will go a lot more smoothly when you just go ahead and chop everything at once.
I put a big pot of water on to boil and then minced the ginger and garlic, sliced the red pepper, diced the tofu, and cut wedges out of the lime.
When the water came to a boil, I added the soba noodles, and broke the broccoli into chunks right into the pot. I don’t know if this is easier, its just the way I usually handle broccoli. [I cut the stems up into cubes to be cooked separately]
Set a time for 5 mins.
In a large pan I added a drizzle of peanut oil. Once hot I added the cubed broccoli stems and the edamame first. Then the tofu, ginger, and garlic. Last the red pepper, white miso, and Braggs amino acid. I turned the heat up so everything would sear, I really like when tofu has that little char on the outside. There’s nothing worse than soggy stir-fry from low heat and/or too much liquid.
When the timer goes off, drain the noodles/broccoli and rinse with cold water. Put everything in a giant Tupperware to be eaten throughout the week. Ta Da!
But wait….those sugar snap peas?! Yea yea I know. I hate soggy sugar snap peas. Yuck. My game plan, is to add a handful to my bowl when I eat lunch; after either reheating everything or just enjoying it all cold. Squeeze the fresh lime wedge over the dish right before eating. There will definitely be a splash of sriracha on top.