I don’t know about you but my January has been off to a bumpy start. Between traveling back from Canada with a nasty cold, getting re-accustomed to the idea of a 5 day work week and going back to the gym, I have not been basking in “New Year New You” vibes until this week end. Bolstered by the endorphins from my spin class I found inspiration for my meal plan this week in this cookbook from Genevieve O’Gleman I brought back from Quebec called “Les lunchs”.
This week I went balls to the wall with my Ball jars and made two salads that can keep in the refrigerator for up to 5 days.
What is fun about these salads is how you don’t need follow any recipe to execute. The only rule to follow is to place the grains and dressing at the bottom so it doesn’t wilt the vegetables. Besides that, go wild and pile up the veggies starting with sturdier kind and finishing with the more delicate kind.
Option A: Asian Quinoa Salad
Layered from bottom of jar are: quinoa, dressing, edamame, red and yellow peppers, carrots, mint and Napa cabbage.
Option B: Farro and Lentil Salad
Layered from bottom of jar are: farro, dressing, lentils, dried cranberries, celery, pumpkin seeds and Brussels sprouts.
Option A: Chunky Beef and Barley Soup
This slow cooker creation is a hybrid between a stew and a soup. It’s nice and consistent with a hefty serving of root vegetables.
Option B: Falafel Salad
I baked the falafels to keep them extra healthy. I will serve them on top of a salad with Persian cucumbers, tomatoes, radishes and a garlic dipping sauce.
Option C: Zucchini Croquettes
Loaded with prosciutto, quinoa and cheese, these croquettes are far from bland and will pair beautifully with steamed veggies.
ON THE BAKING RACK
Tartine Granola Bark
I received the Tartine cookbook for Christmas and was so excited to try their granola bark recipe. Not too sweet and perfectly crunchy it is excellent on top of Greek yogurt. Link to recipe: https://www.epicurious.com/recipes/food/views/granola-bark
Keeping up with my jar theme for this week I also made overnight oats to help me recharge after emptying the tank at my morning HIIT classes. To achieve the right consistency I mix 1/2 cup of oats with 1/2 cup of almond milk and 1/4 cup of plain Greek yogurt. Topping options are endless but I tend to prefer fresh fruits and nuts.
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