One of my all-time favorite ways to cook veg, roasting!
Let’s get this party started! Are we ready? As we enter into this month-long (or beyond!) journey together, I’d love to hear from you and how it’s going for you. What have been your biggest obstacles, maybe I can help? If you make a recipe, be sure to tag SheCooks (#shecooksdesign and #shecookswholefoodchallenge) on Instagram, then everyone can learn from each other!
Make this month work for you
Feel free to tailor these recipes (or plan) to fit your needs. If you don’t eat breakfast (please say it isn’t so!), then you could have that recipe for lunch, if that’s what sounds tasty to you and vicey-versy, you get the idea. Don’t forget to grind your coffee for the week (and be sure to have your whole milk on hand, if you like that sort of thing in your coffee), and have your other morning supplies (lemons for tea) on hand. Nothing worse than having to scramble (pun intended!) in the mornings! Prep-mode!
Tip: Shop the day (or 2) before prep day (see shopping list). I love to grocery shop, but most people don’t, so that can make it a little stressful. Organizing your list according to the layout of your store, really really helps. Check your cabinets, fridge, and freezer before you go, so you have an idea of what you have on hand already, no need to overbuy. Resolve that you will probably have to stop by the store again at least one more time this week, especially if you have limited space in your kitchen storage.
Read the ingredient labels on everything!
Please don’t panic if I’m asking you to purchase some grocery items you don’t think you’ll be able to use up (like buttermilk, millet, white whole wheat flour etc.) My goal is to incorporate those items throughout the month. If you really don’t to purchase that item for a recipe, feel free to choose a different recipe. Needs to work for you, remember!
Weekend:
Weekend Breakfasts
Whole Wheat Oat Pancakes (make extra batter Saturday, use it for waffles on Sunday) OR
Spinach Artichoke Quiche Gluten-free! You can eat this quiche throughout the week (breakfast or lunch), as long as it lasts!
Weekend Lunches
Creamy Roasted Cauliflower Soup
Make these Almond Crackers to go with your soup and to snack on during the week. They go really well with hummus too.
Weekend Dinner One
Shrimp with Roasted Tomatoes (you’ll be using some of these tomatoes for Roasted Tomato Soup too, see, already prepping!)
Whole wheat pasta tossed with a little parm and butter (it’s the weekend for cripes sake, live a lil)
Green Salad
Weekend Dinner Two
Prep time!
Roast a chicken or two (you’ll want extras for lunches, so whatever your family size, plan accordingly) link to my recipe. Do not toss out the bones or skin, put it all in a bag and freeze, we’ll be making soup next week!
Potato Cauliflower Mash
Roasted Carrots and/or green salad (if making roast carrots, leave them in the oven while the roast rests.
DAY (or 2) BEFORE PREP DAY:
- Shop (did you check out this grocery shopping guide download?)
- Soak 1/2# black beans (add beans to a large bowl, sort for any pebbles or cracked beans) cover 2″ with cold water
- Shred some carrots for salads
- Thaw artichokes for the quiche (half of the 12 oz. frozen bag)
PREP FOR THE WEEK:
- Roast up your chicken, remove from bone and store in a container in the fridge (save those bones for chicken stock!)
- Make a batch of brown rice for the week
- Bring beans to a boil in large pan (add 1/2 teaspoon salt and one bay leaf), simmer for 1-1 1/2 hours until tender. Don’t undercook.
- Cut up some carrots, peppers, and celery to have in the fridge for snacking (with homemade ranch dip, see recipe)
- Make granola bars for snacking
- Prep fruit compote for oatmeal (no time for oatmeal? This fruit compote is also delicious with granola sprinkled on top)
- Boil up some eggs
Weekdays:
Day One Breakfast
– Toasted oatmeal with simmered fruit compote
Day One Lunch
– Leftover Spinach & Artichoke Quiche
Day One Snack
– Homemade granola bar
Day One Dinner
– Chicken and Black Bean Skillet with Brown Rice
– Green salad (romaine and baby spinach with oil and vinegar dressing)
Day Two Breakfast
– Greek yogurt parfait with simmered fruit compote and granola sprinkled on top
Day Two Lunch
– Blueberry Salad (with Salad Girl dressing, yes, it’s a-okay!)
Day Two Snack
– Mix some granola with toasted nuts and a few pieces of dried fruit (whatever fruit you like)
Day Two Dinner
– Roasted Tomato Soup (make ahead and reheat if you wish)
– Green salad (with homemade ranch and homemade croutons would be yummy)
– Make some Almond Crackers to go with your soup
Day Three Breakfast
– 2 eggs (fried or poached) on whole wheat toast
Day Three Lunch
– Green salad with leftover cubed chicken, feta cheese, almonds and shredded carrots
Day Three Snack
– Homemade granola bar
Day Three Dinner
– Jambalaya
– Green salad
Day Four Breakfast
– Fruit smoothie (use up any leftover fruit compote, plus a cup of frozen berries, whiz it around with some Greek yogurt)
Day Four Lunch
– Leftover Spinach & Artichoke Quiche
Day Four Snack
– Homemade granola bar
Day Four Dinner
– Satay Burgers with Roasted Poblano Sauce
– Green salad and/or Roasted Sweet Potato Fries
– Make dough for Friday Night Pizza!
Day Five Breakfast
– Hard-boiled eggs
– Muffin
Day Five Lunch
– Open-faced chicken sammie. Toast one piece of whole wheat bread, thinly since some leftover chicken, butter the toast (or add low-ingredient list mayo), don’t forget to add a little salt and pepper. Add a little cheese on top and pop under the broiler or toaster oven until it melts.
– Small green salad along side, or on top of your sammie.
Day Five Snack
– Almond crackers and some hummus (or cheese if you please)
Day Five Dinner
– Pizza Night! Homemade Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary (recipe coming soon!)
– Green salad
It would be groovy if you’d take a photo of your meals, and share on Instagram with the hashtag #shecookswholefoodchallenge.
Thanks loads! Have a super week!
