By the Grace of Coffee, this MAD week is ON

I know that there are 7 full days in a week, but somehow it always seems to be Sunday night.

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That was the thought that led off this post when I started it late Sunday.  Now it’s late Tuesday, proving two things: another couple of days have slipped past, each closer to Sunday’s return, and I’m constantly up, working, organizing, and writing late at night.  C’est la vie, I suppose, because if I’ve learned anything in the last 30 odd (literally) years of my life, it’s that I function best when in constant motion…as long as I’ve got some sense of organization and structure bracing my schedule.

Which of course leads us to food.  When things are crazy, but still functional, it’s usually a sign that I’ve made time for grocery shopping and cleared some therapy time in the kitchen.  I’ve been in the habit lately of hitting two grocery spots for different items: trader joe’s for produce and the general staples (coconut milk, coconut oil, almond butter, etc) and Whole Foods for the rest (avocados, meat, eggs).  It’s 100% a cost thing for making the two stops, because that’s obviously the only thing that can trump the convenience of Whole Foods, but the difference is substantial.  That’s not to say, however, that I don’t still impulse buy at Whole Foods.  It happens all the time, lately with my new favorite salad add-on: microgreens.

fuel sweat grow: sunflower and basil microgreens

I’m a sampler.  If you offer me a sample and it looks like something I would possibly eat (greens, soup, chili…anything but fish) I’m going to try it.  A year or so ago that habit led me to discover Keswick Gourmet, which has since become a favorite cooking staple; so obviously I’m a target market of sorts.  Last week as I walked into Whole Foods there was a sample table with these microgreens (sunflower and basil) dressed with light olive oil and sea salt.  Um, yes please (I bought two).  I played around a little with it for dinner, added some almonds, and ultimately mixed it in with romaine, some cucumbers, and other ever-loving salad add-ons.

On the stovetop I sautéed 2lbs of ground beef with onion (in coconut oil) and mixed the zoodles/spiralized zucchini right in there to soften slightly and soak up all the flavor. There’s a chance this might be my new favorite quickie meal….but I could just be caught up in the moment.

fuel sweat grow: ground beef zoodlesThe full meal looked like this and was arguably just as good as lunch leftovers, so again, if you have time to make more than you can eat, do it.  You’ll be thankful later.

fuel sweat grow: micro green salad and ground beef zoodles

This was exactly the right way (for me) to start the week, a structural component that has contributed to a pretty packed and productive week –  so far.  The other main contributor has been getting myself up (by the grace of coffee) for the 6 or 7am classes at MAD three mornings a week so I can relax and work without a deadline or a super packed end of the day.  It has been everything.

So, what have we learned here?  Coffee + early morning MADness + all the sunflower basil microgreens you can handle = an amazing start to a grey winter week.

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Quick and Clean Weekday Meal

Since the middle of the week brought temperatures (and snow) that kept winter alive and well, the menu took a warmer and more comforting turn to match it.

broccoli slaw

The broccoli slaw that had been looking to fulfill it’s dinner time destiny was finally put to use, and the remainder of the leftover spaghetti squash was turned into a stove top mix-turepiece.

meat + squash

The broccoli slaw was cooked with coconut oil, and seasoned with salt and pepper.  Pretty simple, and pretty darn good.  The spaghetti squash was added into a ground beef mixture with zucchini, yellow squash and the remainder of the mushrooms in the fridge, seasoned with everyday seasoning and a little extra sea salt.

The meal was lightened up just a little with a cucumber + avocado salad topped with salt, pepper, balsamic and olive oil.

fuel sweat grow - food blog

This meal was absurdly simple to make, and since the spaghetti squash was pre-roasted, start to finish time was about 20 minutes, max.

During weeks when things are undoubtedly going to be crazy and schedule times seem to be pretty obscure, I always like to spend time on Sunday or Monday prepping extra staple food items to keep in the fridge for easy grabbing and meal prep.  Recently I helped Dar pack 4 days worth of pre-planned meals for her trip to PA for her FMS certification, and the planning helped her get through days 3-7 of the challenge without being hungry.

Stay tuned for Sunday updates on meals, meal prep, menu planning, and kitchen organization.  It takes a village people.  And with that being said, I’ll leave you with a sweet pic of my sous chef, Bug, who could not be more exhausted by all of the kitchen time.

sleepy bug