Cook a Little, Eat a Lot – Here’s how it went

This summer I’ve been pretty heavy on meal planning and sometimes prep for the week because I’m in the final push to complete a large project. Recently I’ve been trying to cook only once or twice a week but still maintain some variety. One of the ways I did that this past week is by making myself a kind of buffet of ingredients for meal-in-a-bowl style eats. I did this by making several servings of a carb base (baby potatoes, pasta, rice…), prepping vegetables by cooking some and chopping the others, as well as making up 3-4 dressings. This turned out really good, and I never felt like I was eating the same things all week because I had so much to choose from. Any suggestions for next week’s meals? 🙂

Although I had grander intentions for variety, here is what I ended up with:


  • bowtie pasta
  • adorable baby red potatoes
  • tortillas (these accidentally snuck in)
  • a packet of spicy grain and quinoa from Uncle Ben’s microwave rice (I know. Rice is easy to make. But I was hungry right then. 90 seconds is hard to beat.)

Sautéed Veggies:

  • 2 bell peppers (one red, one yellow)
  • 1 medium Spanish onion
  • 2 medium zucchini
  • Baby carrots
  • Vegan Magic (See my eat page for info on this) + Salt (I kept this plain because I would be using the veggies differently and didn’t want conflicting spices.)


 Raw Veggies:

  • Baby spinach
  • Baby carrots
  • Cucumber
  • Green onion
  • Olives

 Sauces (*Sauces I had good intentions to make, but didn’t…):

  • Lemon-Tahini
    • 2-3 Tablespoons tahini
    • Squeeze of lemon to taste
    • Warm water, added slowly to reach desired thickness
    • Add seasonings to taste, such as fresh garlic…
  • Thai Red Coconut Curry
    • In small saucepan bring to boil 4 teaspoons red curry paste and 1 165ml can of coconut milk
    • Simmer 5-7 minutes to reach desired thickness
    • Optionally add extra ginger or cilantro
  • Spicy Mayo
    • 1 Tablespoon vegan mayonnaise of choice
    • Sriracha to taste
    • Optionally, add a squeeze of lemon and cilantro paste
  • *Peanut Sauce
  • *Miso

I usually loaded my bowl with about 1 cup of my carb base, then added handfuls of spinach, and then veggies that matched well with the sauce I wanted to use. Some examples are:

Lemon Tahini Bowl

Baby potatoes with a lemon Tahini Sauce, topped with spinach, green onion, sliced olives and cucumber


Bowtie pasta with a Thai red coconut curry sauce, with prepared sautéed vegetables and fresh spinach.


Lunchtime fajitas (above), or spicy rice bowl (below), topped with fresh spinach, sautéed vegetables, guacamole and spicy mayo.



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