The Weekly Round-Up: 5/7 – 5/12

Screen Shot 2017-05-05 at 7.37.38 PMSunday: Eggplant Parmesan

Eggplant Parmesan

Ingredients for Eggplant Parm:
1 eggplant
Bread for breadcrumbs
Parmesan cheese
3 eggs
2 cans (14.5 oz) diced tomatoes
1 small bunch basil
Mozzarella Cheese

Pasta of choice (for serving)

Monday: Green Goddess Bowl
Like-Life Alive’s Green Goddess Bowl

Ingredients for the Bowl:
14 oz firm tofu
4 cups fresh kale
4 cups broccoli florets
3 cups brown rice
2 avocados

Ingredients for the Sauce:
2 tablespoons minced garlic
40 grams grated ginger (2 inches ginger root)
2 lemons
3 tbsps soy sauce
2 tbsps tahini

Tuesday: Frozen Pizza
Two people too busy to cook

Wednesday: Mediterranean Rice Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Radish and Egg Salad Sandwiches
Radish & Egg Sandwiches

Ingredients for Radish and Egg Salad Sandwiches
8 eggs
1 bunch radishes
1 bunch chives
1/2 cup Greek yogurt
2 tbsps. Dijon mustard
Alfalfa sprouts
Bread of choice

Friday: Taco-Stuffed Zucchini
Taco-Stuffed Zucchini

Ingredients for Taco-Stuffed Zucchini:
2-3 large zucchini
2 cloves garlic
1 8oz package tempeh (look near the tofu)
1 ear corn/frozen corn
2 jalapeno peppers
1 large tomato
1/4 cup veggie broth
3/4 cup cheese of choice

Optional Things to Serve Them With: cilantro, lime, sour cream, tortilla chips


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