Getting Back in the Kitchen

As mentioned, making more meals (1 per day to be exact) in my own home is one of my New Year’s resolutions.  For the last year, my main cooking has happened on Sunday nights. Not counting vacations and one or two exceptions, I made dinner every Sunday this year, which I truly enjoyed.  Some meals were elaborate, others were easy.  Most looked something like this:

However, cooking, or should I say making, during the week rarely happens. 

So to change that, I proactively stocked my fridge with veggies, hummus, tempeh, yogurt and avocadoes—ingredients to  delicious to let wither and waste in the fridge.

My first meals of the year have included:

Salad with cuc, carrot, kiwi and avocado—and an unpictured side of baked sweet potato fries.

Fage topped with kashi go lean crunch

 

Quinoa and tempeh stuffed acorn squash (I somewhat loosely followed this recipe from Healthy Crush)

While this technically was a Sunday night recipe, I have repurposed it for lunch, adding avocado and hummus for a nice creamy flavor burst.

The inspiration for this dish came from a recent dinner at Cafe Blossom with Gena.   Their quinoa salad is outstanding! Gena was also inspired by her salad and created her own spinoff. 

I still LOVE eating out, but somehow food from home feels more nourishing. Now that I am on the right cooking track, I need to get in those barre classes—flybarre is on the docket for tomorrow!