Preparing Meals in Advance: Snack and Lunch Edition. Links to the foods that I made this past week

Back when I was commuting to school and gone from my house for 5-7 hours, 5 days a week, preparing my meals in advance always worked in my favor. Now that I am a stay-at-home parent, preparing meals in advance, although a little chaotic on the day(s) of preparation is wonderful for the next 3-6 days when food is just a few minutes away from being done and most important eaten.

This past week, I was heavily inspired by the Angela's OhSheGlows blog and made many of her recipes.  They all turned out so well as usual!

I made the following meals/snacks from the OhSheGlows blog:

PB banana bars

7 vegetable cheez soup

Chia bread

I did not take any picture of the food I made, so definitely click on the links to check out her amazing recipes!!

I also made this meal which were inspired from both Susan V's Fatfreevegan blog and Gina's Choosing Raw blog:

Chickpea salad (like a chicken/tuna salad) which I wrapped in raw collard leaves (this is the tutorial on how to use raw collard leaves as wraps.

Finally I made 3 salads in a jar which I was inspired by Kathy's Health Happy Life vegan food blog. My salads were very simple: orgainc romaine lettuce, purple cabbage shredded, edamama, homemade miso orange tahini dressing, and quinoa.

This week coming up I will make recipes from the blogs: Peas and Thank You and Heathy Happy Life and My Vegan Cookbook.

I hope that this blog post has introduced you to some of my favorite vegan food blogs and will also inspire you make some delicious vegan food!

Does someone want PIZZA...I do!

A few posts ago I mentioned how I was kind of having a pizza crazing. At the time I was also having a polenta craving so the polenta pizza was made. This time what I really really wanted was the chewy pizza crust, the sweet pasta sauce, and some really good cheez :-). This pizza that I made this time around had all those things and bonus was super easy to make. And did I mention DELICIOUS, because in case you were wondering it was!

Ingredients:

1) Mostly whole wheat crust Pizza Crust
(1 giant pizza or two medium size- I made two medium)
2) Newman's Own Sockaroni pasta sauce
3) Mozz -style cheez Mozz Cheez
4) Veggie toppings of your choice. I used broccoli, Roma tomatoes, orange pepper

Because I made two medium size pizzas the second one I did something a little different.  I downloaded many vegan food apps as I was transitioning and there are oodles of recipes I have yet to try.  On the VeganYumYum app there is a recipe for white bean pesto and asparagus tart that I have been eying for months.  I finally made it and instead of puff pastry which the recipe calls for I used the whole pizza dough keeping it on the thick side. 

White bean pesto and asparagus tart.  I only used half the the white bean spread since I had split the pizza dough recipe in half.  After sprinkling nutritional yeast and my favorite all purpose seasoning: Zatarins Creole Seasoning it was PERFECT. 
I hope you get to try these pizza recipes out. Homemade is always worth the trouble.

My next post I will get back to discussing my current training plan which is centered on me completing in a Sprint Triathlon.  If you noted I said completing and not competing :) It will be my first so my focus is just on completing the race and not necessarily placing in it YET!!