We’re in our third volume of meal prep. This one is inspired by a single topic- food waste. That’s right, it’s the food that is still good and seems to go in the bin. I recently read a shocking statistic- here in America, roughly 40 percent of edible, usable food ends up in landfills. I wonder why this is? As a kid, I remember growing up and the beauty of the way my mom cooked. She could make a meal quickly and out of anything. Somewhere along the way we learned how to cook out of excess than the norm. I was taught how to cook not only by my mom, but the greats. I would learn from Emeril and Rachel, Gordon, and food entertainment. In the name of fresh and clean food, another skill was lost- how to cook with what is on hand. As a single person, the food I can throw out on a bi-weekly basis is astonishing. To prove there is a better way, this Meal Prep volume eliminates food waste as we continue to eat down the ingredients in our refrigerator.
Keep reading for the full plan after the jump!
Mexican Quinoa Salad with Chipotle Crema
With a bit of quinoa, this salad uses leftover organic black beans and frozen corn from last week’s sweet potato nachos. We’re also using up cherry tomatoes and red pepper. For dressing, make a chipotle crema. Using yogurt and a bit of frozen blended chipotle in adobo sauce, add olive oil, salt and pepper to emulsify in a blender. This will serve as the lunches throughout the week.
Black Bean and Sweet Potato Chili (leftover portions from the Freezer)
We love this chili and always make a few batches every few weeks (find the recipe in Meal Prep | Vol 1). In order to make sure there’s no food waste, I always take any soup I won’t eat during a few days and place it in individual servings in the freezer for meals on the go.
Spaghetti Squash with Pesto, Chicken Meatballs, and Sundried Tomatoes
Last week’s spaghetti squash recipe got tabled. By roasting spaghetti squash and tossing with olive oil, it’s sure to remain moist for reheating on any weeknight meal. With a bit of pesto remaining in the fridge, topping with sundried tomatoes, it is a hearty and comforting dish perfect for the cold nights in the forecast this week. After reheating top with ground pepper and a bit of freshly grated parmesan cheese.
Smoothie with the Works
Frozen berry blend topped with raw cacao nibs, coconut flakes, granola, and a bit of honey on top make for the perfect breakfast on the go.
This is a favorite snack and hits the spot for my sweet tooth every time. Based on a dish from a raw foods and juice bar in town, we’ve recreated this one at home.
After this round of meal prep, we’ll be coming up with fresh dishes and a new month, as we’re headed back to the store!
What’s on your meal plan this year?
We’d love to hear from you! Let us know in the comments below.