Food

Meal Planning 101

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I thought I haven’t shared how I meal plan on here before because honestly, it seemed way too basic and not really blog-worthy. But then I realized because it’s so basic, it makes it something I need to share. I also realized after I wrote half of this post that I gave you a quick overview here! But today I want to go a little deeper because I know a lot of people have a difficult time meal planning each and every week. I thought a refresh would be helpful for those of you in the throws of school, sports, work, whatever-season-you-may-be-in! (I hope?!) I plan on going into more detail in the future based on what you find the most useful. Comment, message me, or e-mail me with what helped you the most! Here we go…Each week, I think about what’s in season, what we are getting from our CSA, and I take a look at our calendar. On nights when Eric had softball games, I have plans, or something else is scheduled, I want a quick meal on those nights. My newest, “thing” is taking a look at the weather. Something i’ve definitely cringed at is having a comfy, hot soup on an unexpected 85 degree day. Or if I’m making my Autumn Roast on a 95 degree day, it’s definitely not as enjoyable as on a rainy 60 degree day.

I’ll make a list of about eight recipes I plan on making for the week. Then, I’ll glance at the list and see if any ingredients overlap, that way I won’t waste ingredients throughout the week. I also don’t like to make similar things back-to-back. (A quiche, frittatas, then eggs and bacon for dinner, etc.) We have our dinner leftovers for lunch the next day majority of the time. If dinner is something that we don’t have enough left over or takes forever to pack up for lunch, I like to make a big bowl of something to have on hand for lunches throughout the week. (Winter Couscous Salad) If we ever run low on leftovers for lunch, it’s nice to have something from breakfast (like a quiche) that we can use for a lunch as well! 🙂

Here’s an example of meal prep from a few weeks ago. It’s a great mix of veggies, fruit, protein, and healthy fats all throughout the week and each day!

Breakfasts:

Dinners:

  • Monday- Chocolate Chipotle Sweet Potato Chili
  • Tuesday- Cobb Salad (When I buy eggs, I can use them for the quiche and this salad. I use bacon here and for Saturday as well).
  • Wednesday- Veggie Detox Bowl (I’ll use kale here and for my Winter Couscous Salad. If I buy carrots in bulk, sometimes I’ll roast them and add them to the detox bowl, then I’ll use them in the roast below).
  • Thursday- Autumn Roast
  • Friday- Dinner out.
  • Saturday- Bacon Chocolate Chip Pancakes for breakfast (you can use chocolate chips here and for the snacks below), a salad for lunch, and eggs and bacon for dinner. I love breakfast for dinner!
  • Sunday-Free for all. 😉

Snacks:

All of these are more tips and tricks that I added from here, AND the app I use for my grocery list that is a GAME CHANGER! Be sure to check out. 🙂 Remember to take one thing at a time. It may take a little longer the first few times you plan but eventually you will be able to do this in no time! It doesn’t have to be fancy but it DOES have to be practical and work for you. These markers always make it more fun to write things down! xo

 

Friday Favorites: Crustless Quiche Edition

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I’ve talked about quiche recipes on here. But not your regular quiche..crustless quiches! They don’t leave you feeling as heavy, take less time to make, and require less ingredients. I feel like Julia Childs when I throw one together (obviously joking) because there are just so many dang combinations! I’ve posted several quiche recipes (here, here, here and here!) but haven’t mentioned some of my other favorite combinations. Here are three more to add to your list for your Friday! Make sure to pin them or use the print option! Six crustless quiche recipes for your weekend ahead! 

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Friday Favorites: Crustless Quiche Edition

Ingredients

    Simple Crustless Egg Quiche:
  • 10 eggs
  • 1/4 cup milk of your choice
  • S & P
    • Pepper and Bacon Crustless Quiche:
  • 10 eggs
  • 4 pieces of bacon
  • 1 green bell pepper
  • 1 Tbsp whole milk (optional)
  • S and P to taste
    • Spinach and Cheese Crustless Quiche:
  • 10 eggs
  • 1 cup fresh, chopped spinach
  • 1/2 cup of your favorite kind of cheese, shredded (or more if you'd like!)
  • S & P to taste

Instructions

    *All quiches should be cooked at 350 degrees for 25- 30 minutes.
    Simple Crustless Egg Quiche:
  1. Grease a pie pan (I used butter) and set aside. In a separate bowl whisk eggs and continue whisking as you add the milk. Pour egg mixture into pie pan and bake.
  2. This can be a base quiche if you want to serve it with a side of potatoes, bacon, sausage, etc. Plus, you don't have to dirty a pan every morning since it's already made. 🙂
    3. Pepper and Bacon Crustless Quiche:
  3. Cook the bacon until it is done. While it is cooking, chop/dice the bell pepper. When the bacon is done, remove and set aside. Leave about half of the bacon grease in the pan and add the bell pepper to the skillet on medium to medium-high heat. Cook until soft. In the meantime, crumble the bacon into small bite sized pieces. Once the pepper is done, remove from heat.
  4. Grease a pie pan (I used butter) and evenly spread bacon and green pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and bacon. Bake.
    5. Spinach and Cheese Crustless Quiche:
  5. Grease a pie pan (I used butter) and evenly spread spinach onto the bottom. In a separate dish whisk eggs. Pour egg mixture over spinach. Sprinkle cheese on top. Add salt and pepper to taste. Bake.
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*Sorry that the numbers are off and don’t restart with each new quiche. Oops!

Don’t forget, there are only a few days left to enter the Cozy Fall Giveaway, here! 🙂

Apple Cinnamon Pancakes

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Apple Cinnamon Pancakes--Recipe at: stephanie-spring.comYou don’t need the weekend to roll around to make these but man oh man does it make it extra special. The snail-like pace adds an extra touch to the taste buds if you ask me. 😉 However! Having these pre-made for the week as well is an A++ in my book! Be sure to savor the sweet apple flavor, the sprinkles of cinnamon, and the lip-smacking syrup with the ones you’re eating them with! xo Happy Monday!Apple Cinnamon Pancakes--Recipe at: stephanie-spring.com Apple Cinnamon Pancakes--Recipe at: stephanie-spring.com

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Apple Cinnamon Pancakes

Ingredients

  • 1 cup Stonyfield Plain Organic Greek Yogurt
  • 2 eggs
  • 1 cup oats
  • 1 apple (cut into bite-sized pieces)
  • 1 tsp cinnamon (plus more to sprinkle on top if desired)
  • 1 Tbsp butter
  • Maple syrup (for topping)

Instructions

  1. In a skillet, on medium heat, add butter. Let it melt and then add the chopped apple. Stir occasionally for 10 minutes as it becomes tender. *Make sure you stir to avoid burning.
  2. Combine yogurt, eggs, oats, and cinnamon into a blender. Blend until smooth. In a large bowl pour the batter and fold in the cooked apples. Do not skip this step! Adding the apples to the batter once they are in the pan will make it cook unevenly.
  3. In a greased (I used butter) pan, pour batter/apple mixture to desired pancake size at medium heat. Flip the pancake when the edges start to bubble (about one and a half minutes). Cook for about another minute. Top with maple syrup and a sprinkle of cinnamon. Enjoy!
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Matcha Latte

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It’s so no secret I love Matcha. I think I have as many images of Matcha Tea as I do Capri. 😉 Some days you just need a pick-me-up and matcha it is! I’m not sure if this really classifies as a, “recipe” per say but the ratio is key and makes it delish! You can check out the benefits, here!

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Matcha Latte

Ingredients

  • 1 to 1.5 cups of your favorite milk (I've used whole milk, coconut milk, and almond milk)
  • 1 Vital Proteins Original Matcha Collagen scoop or 1 packet
  • 1 tsp pure maple syrup or more based on your liking
  • Serves one

Instructions

  1. Heat milk and pour into mug. Add matcha and stir. Add maple syrup and stir again. Use a frother (we have this one and it works well) and enjoy!
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Chocolate Chipotle Sweet Potato Chili

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A slow-cooker, easy to make, hearty, put-me-in-the-fall-mood dinner that is healthy and good for the soul is just what the doctor ordered. 😉 (Say that ten times fast!) You most likely have a few of the ingredients on hand and will be SO pleased with how delicious it is! I promise. 🙂  

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Chocolate Chipotle Sweet Potato Chili

Ingredients

  • 1 pound ground beef
  • 1 large vidalia or sweet onion (chopped)
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can diced tomatoes
  • 1 can water
  • 1 large sweet potato, peeled and diced into 1 inch chunks
  • 1 large dried chipotle pepper
  • 1.5 Tbsp pue cacao powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp fresh sage, minced
  • 2 garlic cloves, minced
  • Salt to taste
  • Avocado (optional, for serving)

Instructions

  1. In a pan, brown ground beef. Add onions until softened. Then, add all ingredients to the slow cooker and cook on low for 8 to 10 hours.
  2. Dinner is done! 🙂
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