I cannot believe it's October. September seems like a blur. But, it finally feels like fall. The AC units are off, and the windows are open. I wore my first pair of tights of the season just Friday. I love this season.
The past few weeks have been busy. I wanted to share what I've been eating when time is limited. I cook extra food on the weekends and at night, so I can have healthy meals during the week. Here are a few tips for making quick and healthy meals.
On Sunday: Cook extra brown rice, bulgur, soba noodles or quinoa. Cut up a head of lettuce or spinach, dry and store in the salad spinner. Soak and cook beans. Roast potatoes, onions, zucchini, squash, and garlic. Make a soup with the sweet potatoes or squash. Mix the roasted veggies and beans with the grains or a salad. Use leftover beans and make a batch of hummus . Make this or that .
The veggie plate: Steamed edamame with lemon, sauteed okra, avocado slices with sea salt, and gingery balsamic beets. Quinoa with roasted vegetables: I mixed leftover roasted butternut squash and red pepper with quinoa and basil, and enjoyed for lunch the next day.