Meal Prep - 6.16.19
Went to an Ayurveda workshop yesterday and instantly wanted kitchari. It’s an Ayurvedic tradition to make ghee under the full moon, which is soooo good on the kitchari, so that’s going down for tomorrow night’s moon!
Instant Pot Kitchari – saved 1/2 for freezer
I used grass fed ground beef this week and omitted the bacon on top. Our oven is weird, and took almost an hour to get to temp.
Roasted Purple Asparagus - asparagus going OFF in the PNW right now. Roast in toaster oven @ 375 with a little olive oil & salt
Fidel’s Mexican Cabbage Salad - sort of a recipe here
½ medium purple cabbage, sliced thin
1 bunch kale, ribs removed, sliced thin (save those kale ribs for smoothies!!)
2 carrots, grated
½ jalapeño, diced
1 cucumber, diced
½ cup sliced green olives
1/2 cup olive oil, 1/4 cup apple cider vinegar, juice 2 limes
Soaked Baked Oatmeal – I love this recipe “template” and have used it a few times. I only use 2 cups of oats, and 1/2 everything else. Did not have anything creamy (nut milk, yogurt, etc) so I blended up shredded coconut and water. Hope that works out all right!! Added nectarines, pumpkin Seeds, Earthly Choice Superfood Blend (quinoa, maca, cocoa, chia)
Weekly extras - Hard boiled eggs, 2 large roasted sweet potatoes, avocados