Weeknight Rescue // August 2019 // Week 31
Welcome to the weekend, everyone! We’ve got some goodness on tap this week, including what I think of as the original veggie burger and a healthy alternative to store-bought strawberry milk. Bon appetit.
I’ve been making these for years and consider them the O.G. of veggie burgers. Because portabellos are swapped in for meat, the burgers are lighter but still plenty juicy (especially when topped with basil pesto and Mozzarella). If you do these on the grill, toss sliced zucchini and peppers on there for a veggie side. Alternatively, this kale is an easy fix.
“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I usually serve it with brown rice and veggies done in a quick stir fry. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market. .
Quinoa Tabbouleh is a super nutritious and flavorful dish that’s best in the summer, when tomatoes and cucumbers are at their best. Since it’s on the lighter side, add chick peas for a bit more protein and heft. Make this Fattoush Salad to round out your Middle Eastern-inspired supper.
I made a batch of this muesli recently and it didn’t last long in the pantry! It’s tasty straight up and even better topped with berries. Pour on the milk or try it with tangy kefir for a dose of probiotics.
Here’s something cold and creamy without the artificial ingredients and excessive sugar in store-bought pink milk. It takes two minutes to make and is excellent any time of day. Not just for kids, either!
SHOPPING LIST // WEEK 31
Pesto Portabello Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small red or yellow roasted bell peppers
1 large handful baby arugula or spinach
2 teaspoons extra-virgin olive oil
5 chicken legs or thigh
10 large cloves garlic
1/3 cup soy sauce or gluten-free Tamari
1/4 cup apple cider vinegar
Steamed brown rice (optional)
3/4 cup quinoa
1 cup English or Persian cucumber
1 cup cherry tomatoes
1/3 cup fresh parsley
2 tablespoons fresh mint
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Zest from 1/2 lemon
1/3 cup crumbled feta cheese
1/3 cup toasted chopped pecans
Dark Chocolate Muesli
3 cups rolled oats (not quick)
1/2 cup slivered almonds or other favorite chopped nuts
1 cup Uncle Sam’s cereal or crisp brown rice cereal
1/4 cup pumpkin seeds (pepitas)
1/3 cup golden raisins, regular raisins or dried cranberries
2 to 3 ounces bittersweet chocolate
1/4 cup chia seeds, hemp seeds, or ground flax meal (optional)
1 cup milk
2 teaspoons pure maple syrup
5 to 6 medium strawberries
1/4 teaspoon vanilla extract