This weekend is a hardcore study weekend for us. My mid-term (for accounting) is next week, and my taste-tester has several things due as well.
While studying, the inclination is to run out and get easy meals… sometimes that is frozen meals. But I have found that too many frozen meals in a row makes me feel a bit lethargic, which is something I don’t want or need when I’m trying to study.
Another option might be to get take-out… but there again is the risk of feeling lethargic, with the added time-sink of having to go out to get it.
But I decided that I wanted to have something nearby that wouldn’t zap my energy, and would possibly even give me energy.
My solution this weekend was to try to prep most of the meals I had in mind. I also wanted to feed us a rainbow, to give us the most nutrients possible. In other words, my aim was to prepare home-cooked whole foods, while trying to make it as easy as possible on me.
I had three cravings… Spaghetti, Burritos, and a Hummus/Pita Sandwich.
On Friday, I put a pound of pinto beans in water to soak. I decided to take Pam’s suggestion of cooking the beans in the slow cooker on high for 4 hours, but since I tend to have a sensitive tummy, I also soaked the beans in water for 4 hours first. They came out perfect. 😀
I started some rice cooking, adding lime zest and juice, veg broth, olive oil, and black pepper to the cooking water. When the rice was done an hour later, I added green onions and cilantro. (Following the directions for Cilantro-Lime Rice p.95 from Viva Vegan by Terry Hope Romero)
orange bell pepper
lettuce mix (already prepped)
baby carrots (already prepped)
green onions (not shown)
While all that was happening, I decided to make spaghetti for dinner that night and for leftovers. Spaghetti is an easy dish and one that I knew would be ready to eat that night. The rest of what I was working on was preparation for future meals.
Friday night we had salad with orange bell pepper, lettuce mix, baby carrots, celery, and cucumber. I topped the salad with some great nuts for added zing (pecans with cranberries and black pepper). Along with spaghetti, green olives, and garlic toast. Yum!
This morning while I was eating my breakfast, I took those cooked pinto beans and made refried beans (Following the directions for Home-style Refried Beans p.86 from Viva Vegan by Terry Hope Romero). They came out so creamy and delicious… I realized they had the consistency of hummus… cool!
After a long day of studying, I was ready for some delicious burritos! Having done most of the work yesterday and this morning, I didn’t have much to do other than to heat up the rice, whole beans, and refried beans. I also chopped a cute little green heirloom tomato…
orange bell peppers
flour tortillas (wheat)
refried beans (oooo so smooth!)
Time to build a masterpiece!
We have a ton of leftovers and we haven’t even had the hummus/pita sandwiches yet. I hope to build and take pictures of that tomorrow.
The prepping beforehand has been great, plus I kind of miss eating the rainbow. It is so good for you and so appealing to look at.
Well, I’ve got to get back to my homework… I do, after all, have a mid-term to study for! 😀
Until next time…