cooking plan – 9/3

  • Breakfast: spelt brown rice bread cooked french-toast style
  • Lunch: dijon marinated tempeh with brown and sweet rice, steamed greens, and zesty flax dressing
  • Dinner: stir fried tofu, shiitakes, green beans over farro
  • Snack: dates with peanut butter / figs
  • Teas: chamomile, nettle

wednesday night i cooked whole-wheat fettuccine with kale, caramelized onions, and marinated goat cheese, a recipe by none other than Amy Chaplin. everything came together so quickly and it was so full of healthy greens. a good pantry staple. i ate a lot of sesame-spelt bread today (i know i refer to that bread differently every time i write it out). i ate it with some avocado but i decided i just like it by itself! i also snacked on some dates filled with peanut butter. it is the most heavenly snack to have.

whole-wheat fettuccine with kale, caramelized onions, & marinated goat cheese

i’ve cooked every meal for myself so far this week, and i’m feeling really healthy and full of energy from all the greens and whole grains! my fridge is also finally starting to show signs of emptying after being stuffed to the brim with produce!

it’s been a good week of cooking for me and i’m loving it. let me know what you have planned for cooking this week (if anything!) 🙂

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