Meal prep dayyyyy! I’m verrrrry excited for this weeks dinner (pic on the right) that’s an original recipe! Ok, maybe not totally original but I’ll be posting it anyway because it looks, smells, and taste sooooo good!
This week I made FOK’s banana almond granola and put them into 5 mason jars, and each day I’ll put one in the fridge with almond milk to soak overnight for the morning.
I made my own, homemade almond milk! It was so simple so I need to start doing this regularly, and seems much creamier than store-bought, so I’m happy with the results! I used it for the creamy sauce that goes in the lasagna and for my granola mason jars.
Next I made black bean bowls for lunch, with brown rice, spinach, then a mix of black beans, tomatoes, broccoli, corn, and zucchini with some spices. Yum!
Finally, the big recipe! I made Spinach-Artichoke “Zoodle” Lasagna! It’s so tasty, easy to make, and I can’t wait to eat it this week for dinner! For more info on the grocery list and meal prep method this week, see below!
- 2 mason jars of rolled oats (from the bulk section since I’m trying to be waste-free)
- 2 bananas
- 1 mason jar dates
- 1 mason jars of raw almonds
- 2 mason jars of brown rice
- 1 head of broccoli
- 1 zucchini
- 1 ear of corn
- 1 tomato
- 1 jar of tomato sauce (or make your own with a head of garlic and a few more tomatoes!)
- 1 mason jar black beans (or a can, the waste-free thing is a process!)
- 1 can artichoke hearts
- 1 bunch of spinach
- 1/2 mason jar of cashews
- nutritional yeast
- 1 lemon
- garlic powder
Soak cashews at least 2 hours before prepping.
Once ready, preheat oven to 275 degrees F.
Bring a pot of 1 cup water and 2 cups dates to boil, cook for 10 minutes. Once done, add water and dates to blender with bananas and salt and blend until creamy.
Meanwhile, cook brown rice in same pot.
Add date mix to oats, spreading them out on a baking sheet with a silicone non-stick mat. Cook for 40 minutes, stirring every 10 until crispy.
While that’s cooking, drains cashews and place into blender/food processor with plant milk, nutritional yeast, garlic powder, pepper, and lemon juice. Blend until creamy.
In a non-stick sauce pan, steam spinach until wilted using water, then add artichoke hearts. Cook about a minute or two, then add cashew sauce and cook for another minute or two, until creamy.
If need be, made tomato sauce, if not peel zucchini into ribbons and begin assembling lasagna, placing a layer of tomato sauce on the bottom, follow by zoodles going both horizontally and vertically, then spinach-artichoke sauce, then zoodles, ending with tomato sauce, and some nutritional yeast and spinach to garnish if desired.
Once granola is done, let cool. Increase oven heat to 350 degrees F and cook lasagna for about 20-25 minutes.
While that’s baking, in the saucepan you used for the spinach-artichoke sauce, steam broccoli, leftover zucchini, corn, and tomatoes a few minutes, until soft. Add black beans and spices, such as cayenne pepper and cumin. Let simmer a few minutes.
In 5 mason jars, add the cooled granola. In 5 containers, add brown rice, followed by any leftover spinach, then the black bean veggie mix. Finally, once the lasagna is done, let cool and cover before putting in fridge. There’s your meals for the week!