Meal Plan: August 9-14

My first week back to work went well, the schedule is pretty ideal for being able to see my baby lots! And how could I not want to see this face as much as possible?? I mean, look at her!
IMG_1623.JPGOk, now to the food!

Saturday: Homemade Ahi Sushi
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IMG_1942.JPGA family from church (thanks Tammy!!) gave us fresh caught Ahi, so what better way to enjoy such a treat than in it’s original state!
We used soy paper, spread sushi rice on the paper, then laid cucumber, artificial crab meat mixed with a little mayo and sriracha, avocado, and green onion. Then we carefully and tightly rolled up the sushi and topped with the fresh ahi.
For dipping sauce we made unagi sauce (equal parts soy sauce, mirin, and sugar that is reduced down). It was SO GOOD!!

Sunday: Ahi Sushi…again
It was so good the first time around, so we had it again!! 🙂
This time we had it with yummy egg drop soup
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Monday: Sweet Potato Zucchini Fritters
So I didn’t exactly follow the recipe…at all…I more used this recipe as an idea, so here is my version!

Grate the following into a bowl:
1 zucchini
1 sweet potato
1 onion
Add to the bowl and mix well:
2 eggs
4 tablespoons of flour
a little salt, pepper, chili powder, garlic powder, and paprika
Heat vegetable oil in a pan. Place a spoonful of the mixture into the oil, saute until brown, flip and repeat. Place the cooked fritter on a paper towel to absorb excess oil.
In the mean time, place a cooling rack on a baking sheet and preheat the oven to 400 degrees. Place the cooked fritters on the cooling rack and place in the oven, bake about 10 minutes.
I topped the fritters with an aoli made from mayo, garlic powder, ground coriander, dry mustard, Worcestershire sauce, and lemon juice.

Tuesday: Tex Mex Orzo
IMG_1982.PNGThis one pot meal was super easy and delicious! I added some chopped avocado when I served it!

Wednesday: 5 Ingredient White Chicken Chili
IMG_2022.PNGI made a half batch of this and it was enough for dinner for both of us plus leftovers for lunch. In true VanGent fashion, I put my own twist on it by adding a can of diced tomatoes and a bunch of kale…delicious!
I served it with this homemade focaccia bread. IMG_1999.JPGSince I can’t eat dairy, I topped the bread with sea salt (I only put half the salt in the bread), rosemary, and thinly sliced onions.

Thursday: Grilled Veggie Sandwichthi

IMG_2023.PNGThis is always a hit in our house. So easy and delicious! This time we made it on the focaccia I made last night (see recipe above).

Stay tuned for next week’s meal plan!

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Breakfast Scramble

We love to make scrambles for breakfast. They are a great way to use leftover veggies and have a great, healthy breakfast! After Matt and I went for a hike yesterday, he made us a scramble, and let me tell you, it was the best we’ve EVER had. It definitely helped that all our produce was organic (we get produce delivered from Farm Fresh To You and supplement anything else we want from a local produce shop). We also had a couple Morningstar Sausage Patties (a really delicious meatless breakfast sausage!) in the freezer that we decided to throw in. The great thing with this dish is that you really can use any veggies you have on hand, this is just what we happened to have yesterday!

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1/2 large zucchini
1/2 onion
1 small bell pepper
1 small tomato
4 eggs (we used 3 egg whites and 1 whole egg)
6 leaves fresh basil, chopped
2-3 Morningstar breakfast sausages

In a large saute pan, heat a small amount of vegetable or olive oil. Dice the zucchini, onion, pepper, and tomato, and place in the pan. Season with no salt garlic herb seasoning (or whatever your favorite seasoning is, we just don’t add salt when cooking). Saute until the veggies are soft.

While the veggies are cooking, microwave the sausage patties about 45 seconds, flip, then microwave another 45 seconds. Cut up, and add to the veggies

Whisk the eggs with a little milk, and add to the veggies and sausage. When the eggs are mostly cooked, add the chopped basil and stir. Continue to cook until the eggs are cooked through. At this point you can add a little cheddar cheese if you’d like, and enjoy!

Tofu Lettuce Wraps

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Well, we had another great tofu meal tonight! This time we decided to put it in a yummy lettuce wrap! I adapted the sauce recipe from here

In a bowl, combine the following and set aside:
1/4 C sugar
1/2 C water
2 T soy sauce
2 T rice vinegar
2 T ketchup
1 T sake
1 T lemon juice
2 tsp garlic chili sauce (see previous posts)
1 tsp chili sesame oil
1 tsp sesame oil

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Chop the following (or pick your own ingredients! We just used what we had on hand…side note, most of our meals come from ingredients we just happen to have in our kitchen)
Tofu (we used about 5 oz, about 1/3 of the package)
1 zucchini
1/2 medium yellow onion
1/2 C peanuts
1/2 C edamame (not chopped)

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Add vegetable oil to a wok, heat and add veggies and peanuts. Cook until onions begin to be translucent. Add tofu and 1/2 the sauce. Simmer about 8 minutes.

In a small saucepan, simmer the remaining sauce to make it more concentrated.

Prepare lettuce, place filling in it, and drizzle concentrated sauce over the top.

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