I hope you get out to enjoy the extra daylight this weekend. Maybe that means more time for meal prep? Here’s the menu for this week with all the ingredients you need at the bottom of the page!
COCONUT LIME CHICK PEA STEW
This is everything you want in a cozy stew: filling, flavorful, and nourishing. It also happens to be vegan. The chick peas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.
SLOW COOKER PORK TINGA TACOS
Cooking pork low and slow in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.
SAUSAGE, CABBAGE, AND APPLE SKILLET
This one-pan supper is about as easy as it gets when it comes to home cooking. It will take you 20 minutes, tops. Set out a favorite mustard or two and a hunk of baguette that you’ve warmed in the oven and dinner is served.
COCONUT GRANOLA BARK
A recipe from Best Lunch Box ever, you make this bark by pressing coconut granola onto a cookie sheet, baking it, and then breaking it into shards. It’s a good one to make on the weekend and pack into lunches, enjoy for snacks, or crumble over plain yogurt for breakfast.
LUNCH BOX VEGGIE WRAPS
These rolls include a variety of tastes and textures: crunchiness from the bell pepper, cucumber, carrots, and sunflower seeds, and creaminess thanks to a smear of cream cheese. Easy to pack and great for eating on the go. Switch things up by adding shredded apple or a few avocado slices. Experiment and customize your ideal roll, or set up an ingredient bar and let your kids build their own.
SHOPPING LIST // WEEK 10
Coconut Lime Chick Pea Stew
1 tablespoon extra-virgin olive oil
1 large yellow onion chopped
2 large cloves garlic
One 2-inch piece fresh ginger
1 ½ teaspoons ground turmeric
1/8 teaspoon cayenne pepper (use 1/4 teaspoon if you want it spicy)
Two 15-ounce cans chick peas
Two 13.5-ounce cans organic light coconut milk
2 cups low-sodium vegetable broth
1 bunch kale
2 tablespoons lime juice
To garnish: 3/4 cup plain yogurt, 1/2 cup torn mint leaves, 1 cup crispy/crunchy salted chick peas
Slow Cooker Pork Tinga Tacos
1 tablespoon vegetable oil
1 large yellow onion
1 large tomato
One 7-ounce can tomatillo salsa (or about 1 cup tomatillo salsa)
2 cloves garlic
1 chipotle chile canned in adobo
1 tablespoon adobo sauce, from canned chipotle chiles
1/4 cup low-sodium chicken broth or water
One 2-to 2 1⁄2-pound boneless pork loin roast
12 6-inch corn tortillas
Toppings: shredded lettuce such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
Sausage, Cabbage, and Apple Skillet
4 pre-cooked chicken apple sausages (12 to 16 ounces)
2 teaspoons extra-virgin olive oil
1 medium red or yellow onion
1 small head red or green cabbage
2 medium tart apples, such as Granny Smith or Pink Lady
2 tablespoons apple cider vinegar
Coconut Granola Bark
3 cups rolled oats
1 cup slivered almonds
1 cup unsweetened shredded coconut
1/4 cup flax meal
1/4 teaspoon salt
1/4 cup pure maple syrup
1/2 cup firmly packed brown sugar
1/4 cup canola oil
1 egg white
1 teaspoon vanilla extract
Lunch Box Veggie Wraps
3 tortillas
1 cucumber
1 red bell pepper
2 carrots
6 tablespoons cream cheese
3 tablespoons raw sunflower seeds
1 cup chopped baby spinach
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