Lentil Salad with Cucumbers and Olives

For this week’s lunch meal prep, I made a giant bowl of lentil salad from a recipe over at the Kitchn. Lentils are a great vegetarian source of both protein and fiber, and bonus, they are really cheap.

I made a couple of changes, one I cooked the lentils in the slow cooker and I used vegetarian stock instead of water for extra flavor. I would have preferred to used Persian cukes (my favorite) but the store was out so I used an English cucumber. For the dressing, I used red wine vinegar instead of Sherry because that is what I had. Sprinkle some feta on top and you are good to go! Lunches for the week!

lentil salad.jpg

Bon appetit!



Meal Prep Madness: Keeping it Simple

I have become a huge fan of meal prepping. I usually do it Sunday morning before my journey back to Michigan. My weeks are so busy that eating healthy (on a budget) and avoiding take out is especially difficult. It’s nice to have one less thing to worry about. It does take a little planning but I’ve gotten it down to a science.

I try to mix it up, here is what I made for this week:

  • Sauteed veggies with 100% buckwheat soba noodles (optional: add a poached egg or grilled salmon for more protein)
  • Mango lime quinoa
  • Chicken sausage, egg white, spinach cups (breakfast)



I got this idea from Arielle Calderon’s Instagram (love her recipe ideas!).  I used organic chicken Italian sausage. First, saute frozen chopped spinach, and shallots. Then, place the spinach in the bottom layer of a greased muffin pan. Nestle in a slice of sausage and sprinkle some mozzarella cheese around. Finally, cover with about 2-3 tablespoons of egg white. I poured my egg whites in a bowl first and seasoned with dried oregano, salt and pepper before placing into the cups.


Yum! Each one has about 40 calories. Low-carb and high in protein! I will rotate these with overnight oats with blueberries and flaxseed.



Next up mango lime quinoa salad. This was very easy. I picked up a pre-made tub of mango salsa from the deli (about $4.00) and added it to about 3/4 cup of quinoa. Squeeze the juice of a lime on top. Serve with sliced avocado. Super easy!



For dinners, I sauteed broccoli and red peppers in some sesame oil to go with soba noodles. You can add poached eggs or some grilled salmon. Fantastic dinner!


Of course, Meatball was happy to help (and pick up anything I dropped).


Bon appetit!


Beef Stroganoff with Roast Asparagus

Well, not a real Stroganoff as I omitted mushrooms (not a mushroom household), but still a great dish!



DSC_0038.jpgAlso enjoyed a vodka Gimlet!

DSC_0043.jpgIt’s best to avoid eye contact with Meatball until after dinner…

DSC_0058.jpgBeef Stroganoff

Sirloin steak, cut into thin ribbons

1 onion

1/2 cup sour cream

Beef stock


salt and pepper

1/2 bag of whole wheat egg noodles

Parsley for garnish

Season beef with salt and pepper. Melt butter in pot, add onion until translucent, then add beef. Add the broth and sour cream, still until blended. Pour over bed of noodles (or mix them in, whichever you prefer). Salt and pepper to taste.

For the asparagus, cut the large, woody ends off. Drizzle with extra virgin olive oil, salt and pepper. Place under broiler on low for about 7 to 10 minutes.

bon appetit,