Monday, April 16, 2012

Food Prep Sundays! Get fresh.

I love food prep Sundays. They make me feel so healthy, in control and organized. This week I took a different approach. I'm really big into smoothies and salads right now. I pretty much always have at least one smoothie a day but lately I've been having more. With the weather getting warmer and the sun shining, I feel like I need more raw foods. So this week I bought lots of lettuce and salad fixin's.

Instead of rice and quinoa, I made cauliflower rice. You can get that recipe here. This time I didn't add the onion, but only because I was lazy to chop it. lol But I also added garlic instead cuz I wanted to test out my new garlic mincer thing. I'll tell yah about it later.

I cooked up 2 cups of dried chickpeas and baked some tofu for added bites of protein and fiber for my salads. To 'beef' them up, if you will.  I also peeled 2 oranges and a grapefruit, washed an apple and made my morning smoothie in advance (So I could go for a run before I leave for the day). On Saturday I made a big crockpot full of refried beans as well.

Woot woot! I'm all set to take on this week. :)

My salad is SO good! I made 2 HUGE ones and ate one on Sunday.

Spinach Tornado Salad
2 cups packed spinach
1 cup sliced mushrooms
1 1/2  cup chopped celery
1 carrot, sliced
1 green onion
1 cup chickpeas (see recipe below)
1/2 cucumber, chopped
Baked tofu
1/4 avocado

half a lemon, juiced
3 tbsp mustard

Combine all salad dressing ingredients together and mix until smooth. Pour over salad and toss. :)

This was the biggest salad EVER! I ate half for lunch and half for dinner. It sure was amazing though.

You can't even see all the goodness that is in there. It is jam packed full of variety so that this salad is NOT boring and would fill up anyone. :)

I was cooking a bunch of chickpeas to just have on hand and maybe whip up a chickpea spinach curry but that didn't feel right. I knew I needed another protein source for my salad so what better way than to throw on some chickpeas! I didn't want just plain ones so I jazzed them up a bit.

Spiced Chickpeas
3.5 cups chickpeas
2 tsp chili powder
1/2 tsp cumin
1 tsp chili flakes
Sprinkle garlic powder
1/2 lemon, juiced
1 tsp Vega EFA Oil

Toss all ingredients together until well combined. Add to salads for protein and fibre.

I also sliced up a package of tofu, sprinkled garlic powder and lemon-pepper seasoning and baked at 375 for 25 minutes. I then chopped this tofu up and added it to my salads. I also snacked on a couple slices. Mmmmmm. :)

Its kinda nice to have beans and tofu like this all ready to go. Makes it easier to snack on healthy food. I like to just throw these onto salads or just eating them on their own.

Do you do Food Prep Sunday's as well?




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