Menu Prep

The weather warming up means the grills warms up! It also means folks start to vacation & I've picked up extra classes at the studio. Meal Prepping is my savior these next few weeks. I decided to go with banana bread for my morning indulgence to complement my coffee and salad recipes that yield large quantities to last over a few days, which are also cooling and require no reheating. Below you'll find the links to the recipes (in the title), or the recipes themselves if they come from my cookbooks & a shopping list to make it easier for you to grab the essentials (broken down by recipe, in case you don't want to try it all!). You'll notice that while the original recipes may have options for certain things I've listed what I used at home. Happy Cooking! 

Healthy Banana Bread 

  • ⅓ cup melted coconut oil 
  • ½ cup honey
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2½ medium using the other half of that third banana as slices in the mix)
  • ¼ cup milk of coconut milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • ½ cup mix-ins of chopped walnuts & sliced bananas

Mediterranean Orzo Salad 

  • 1/4 cup Extra Virgin Olive Oil
  • 1 whole Lemon, Juiced
  • 4 cloves Garlic, Minced (I really love garlic! - Pittas should stick to the 1 clove)
  • Salt And Pepper, to taste
  • 12 ounces, weight Orzo Pasta, Cooked, Drained, And Cooled
  • 1 cup Red Grape Or Cherry Tomatoes 
  • 1 cup Yellow Grape Or Cherry Tomatoes
  • 1 cup Kalamata Olives, Halved
  • 1 cup Crumbled Feta Cheese
  • 1 cup Chickpeas, Drained.
  • 1/2 whole Red Onion, Diced

Zucchini Ribbons, Pasta & Arugula (recipe found in veggie-full magazine, 2016)

  • 6 oz dried fettuccine pasta
  • 2 medium zucchini or yellow summer squash, cut lengthwise into thin ribbons (I used zucchini)
  • 1/4 cup sliced pepperoncini peppers
  • 2 tbsp olive oil
  • 2 cloves Garlic, minced
  • 1 lemon
  • 3 cups arugula 
  • 1 1/2 tsp chopped fresh oregano
  • chopped toasted almonds

Cook pasta according to package directions. Place zucchini in a colander; drain pasta over zucchini. Immediately run cold water over pasta and zucchini to cool; drain well. Place pasta and zucchini in a bowl. Add peppers, oil and garlic. Remove 1 tsp zest and 1 tbsp juice from lemon. Add to pasta mixture with arugula, oregano and salt and pepper to taste. Toss to combine. Top with almonds. Makes 4 servings (per serving: 282 cal, 11g fat, 1g sat. fat, 0mg chol, 381 mg sodium, 37g carb, 4g fiber, 5gsugars, 8g protein)