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Roasted rosemary vegetables

4/11/2020

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Growing up I used to dislike vegetable sides at dinner. I think during most of the 90’s people were eating vegetables out of a can and they lacked flavor, crunch and pazazz. Fast forward to Easter a few years ago when I was asked to bring a veggie side dish. Ugh.  So I decided to try something new. I knew that I liked roasted vegetables such as potatoes and carrots and onions, but I wanted them to have more warmth and flavor so I decided to open the spice cabinet and smell all of the spices until I decided on rosemary. This was one of the first recipes I created and I loved how it turned out. Since then I have eaten it as a side, or have even made it my main with the addition of pesto and a cut up veggie sausage.  These roasted veggies are perfect for a healthy side dish with lunch or dinner, they last a week in the fridge and can be enjoyed throughout the week! 

Ingredients

5 red potatoes peeled and chopped into bite-sized pieces
4 large carrots peeled and diced into coins
½ red onion sliced into ½ inch slices
Olive oil
½ tsp salt
¼ tsp pepper
2T chopped fresh rosemary or use 1T of chopped dried rosemary 
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Directions 3-4 servings

  1. Preheat the oven to 400 F.
  2. Add the veggies to a roasting pan or cookie sheet and drizzle with olive oil and add salt, pepper and rosemary. Toss to coat
  3. Bake for 25-30 minutes or until veggies are fork tender. Toss halfway through.
  4. Let veggies cool before storing in an airtight glass container for all of your make ahead needs! ​
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Mexican Tofu Scramble

4/4/2020

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When my husband and I first decided to go vegan, one of the first breakfast recipes we sought was something that resembled eggs. We tried several tofu based recipes that we liked and then decided to add some Mexican flavors!  What we came up with was one of our favorites and one that CAN be made ahead and enjoyed for days in a variety of ways. We hope you enjoy this Mexican Tofu Scramble this week for breakfast!! 

Ingredients (make 4-5 servings)

2 tsp nutritional yeast
½ tsp turmeric
½ tsp smoked paprika
⅛ tsp black pepper
2 T water
1 T olive oil
1 small onion chopped
2 cloves of garlic chopped
1 block of extra firm tofu pressed to release moisture
2-3 T taco seasoning
Salt to taste
2 T chopped cilantro

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Directions

  1. Mix the nutritional yeast, turmeric, smoked paprika, black pepper and water in a small bowl until incorporated. Set to the side. 
  2. Heat a large skillet on medium high and add the olive oil
  3. Once the pan is hot add the onion and garlic and cook until translucent. Do not let it burn or brown.
  4. Crumble the tofu with your hands and add to the skillet. The texture should resemble eggs. Stir to incorporate and saute for about one minute.
  5. Add the seasoning mixture from before and stir to coat the tofu. 
  6. Add the taco seasonings, adding more or less for taste preferences. 
  7. Saute for about 3-4 minutes 
  8. Add salt to taste along with the chopped cilantro. 
  9. Serve in a breakfast burrito or in a burrito bowl with salsa, sliced avocado and chopped kale.
  10. This scramble lasts for 5 days in the fridge, reheats in the microwave (or can be eaten cold) and is perfect for easy make ahead breakfasts!
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Spring Break Smoothie

3/25/2020

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Raise your hand if spring break is not going as you had planned... everyone, ok, that's what I thought. I was talking to my Grandma (on the phone), and she said, “in all my 80 years of life, I have never experienced anything like what is happening now.” The world has stopped. Flights have been canceled, schools are online, restaurants are closed, beaches and parks are closed and the Kennedy Expressway is WIDE open (I promise, that NEVER happens!) I found myself looking through an endless stream of photos from spring breaks of the past and checking the weather hour by hour for some kind of sign that spring was going to join us when it hit me. What are the flavors of “spring break?”  Why can’t I at least recreate one of the 5 senses of Spring Break?  Is it, fresh pineapple by the beach? Or coconut water straight from the coconut? Or strawberry daiquiris?  Check, check and check! I got to work and created the easiest and most delicious Spring Break Smoothie! I promise, if you sip it slowly enough, lay your beach towel down and sit by the window (add sunglasses for effect) and close your eyes, you’re ON THAT BEACH!  I know it’s not my normal, prepare for your week ahead, recipe. BUT, this will hopefully bring you some sunshine on a cloudy day. Enjoy!

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Ingredients (smoothie for one)

1 cup of canned coconut milk
1 cup of fresh or frozen pineapple
½ cup of frozen strawberries
2 ice cubes

Directions

  1. Add all of the ingredients to a high speed blender 
  2. Blend on high until smooth and creamy! 
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Chocolate Lover's Oatmeal

3/20/2020

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This recipe is dedicated to my chocolate loving best friend, Traci. I have countless fun memories of Traci and I going to chocolate shops in college together, sharing chocolate desserts at the Walnut room, drinking sipping chocolate on our yearly reunions and making chocolate desserts in our college apartment kitchen.  When we were in Portland together this fall, I was wandering around alone  and I found THE BEST chocolate shop. It was wall to wall chocolate!! I wanted to create this recipe for Traci to eat for breakfast during her birthday week. I wish we didn't live so far way so I could make this for her on her on her birthday morning, just like the good old days when we lived together. (Happy Birthday Traci!) I hope you all enjoy this super easy Chocolate Lover's Oatmeal! 

Ingredients

1 Tbsp cocoa powder
½ cup steel cut oats
2 + 1/4 cups of unsweetened non dairy milk 
½ tsp vanilla
2 tsp maple syrup (or to taste)
1 small square of dark chocolate (optional, but amazing)

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Directions (makes two servings)
  1. Combine milk, and steel cut oats in a medium saucepan on medium heat. 
  2. Add the cocoa powder and whisk until fully incorporated. 
  3. Bring to a boil then reduce to a simmer, stirring every few minutes, for 20-25 minutes or until oats are tender. 
  4. Remove from heat and add vanilla, maple syrup and one dark chocolate square. 
  5. Watch the chocolate melt and enjoy!!! 
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Blueberry Basil Tonic

3/15/2020

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I have a very fond memory of going to Chicago with my cousins from Arizona, my sister and my mom and grandma a few years ago. We stopped at Eataly and enjoyed an Italian lunch and then wandered around the sweets floor. We happened upon a drink that featured basil and blueberries and I never forgot how refreshing and energizing that made me feel.  I decided to recreate it at home and have been making it ever since for a healthy source of immune boosting antioxidants. I usually make this in the summer when I have an abundance of fresh basil in my garden and when fresh blueberries are in season, however, in light of the Coronavirus and flu that have us all feeling panic, I thought that it would be a good time to share this tonic. Blueberries are some of the most nutrient dense berries and I love using wild blueberries because they are even richer in antioxidants!!  (see article)  

Even though most of us are not headed into our normal work routine this week, I thought  I it was still important to share a recipe in hopes that it could be helpful for your week(s) ahead at home. Taking care of our bodies is so incredibly important during this time of uncertainty. Stay healthy everyone! 
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​Ingredients (makes one tonic)


1 cup fresh or frozen wild blueberries
¼ cup packed fresh basil leaves
Juice from ½ of a lemon
1 cup of filtered water
2 ice cubes

Directions 

Place all of the ingredients in a high speed blender and blend on high until juice like consistency is achieved. Enjoy immediately or assemble in the evening, store in the fridge and re-blend in the morning.

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Thai Curry Pizza

3/8/2020

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My first memory of cooking, with my now husband, is of him making his Thai Curry pizza creation for me. He showed such pride in this dish and the results were incredibly yummy and unique. Think, stir fry + crispy crust pizza!! The key to achieve the crispiest crust is to slide the parchment lined pizza off of the pan (but keep it on the parchment) and directly onto the oven rack. This creates the crispiest crust EVER and perfectly stands up to the heavy toppings on this pizza. We make our own crust from a recipe in a cookbook Bill has had since college, but you can easily get fresh store bought dough from Trader Joes or Whole foods with the same results! We hope you enjoy this crispy, Make ahead of Monday creation by my favorite Chef Bill! 

Ingredients

Fresh raw Pizza dough enough for two pizzas 
1 block of extra firm tofu chopped into small cubes
1 T sesame oil 
Salt & pepper to taste
1 T avocado oil 
2 cloves of chopped garlic
2 T of chopped fresh ginger
I head of broccoli chopped into medium sized pieces
1 red bell pepper chopped
1 LB baby bella mushrooms sliced
1 bottle of Thai Red Curry sauce (We used Trader Joe’s brand)
3 green onions chopped
Toasted sesame seeds 

Suggested Toppings 
Hoisin Sauce
Sriracha 
Directions 
  1. Toss the cubed tofu with sesame oil, salt and pepper and saute on medium-high heat until caramelized and slightly crispy. Remove from the fry pan and set aside. Tofu will get even more crispy in the oven as the pizza cooks.
  2. Heat avocado oil in the same fry pan and add garlic and ginger and saute for 30 seconds.
  3. Add the broccoli, red pepper and mushrooms and saute for 4-6 minutes until veggies begin to become tender. 
  4. Preheat oven to 400 degrees 
  5. Line your counter with parchment paper. 
  6. Using a rolling pin, roll each of the two balls of dough as thin as you can in the shape of your pan.
  7. Slide a 10 - 12 inch round pizza pan under each. 
  8. Spread half of the red curry sauce on each pizza and evenly top with sauteed veggies and tofu.
  9. Top each pizza with green onion and toasted sesame seeds
  10. Carefully slide each pizza off of the pan (not off of the parchment paper) and into the oven for the crispiest crust! 
  11. Bake for 20-25 minutes or until the crust is nice and crispy on the bottom. 
  12. Remove from the oven and top with a swirl of hoisin sauce and sriracha (optional) 
  13. Let cool for 5 minutes, slice and ENJOY!
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Vegan Chickpea tacos

2/29/2020

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A couple of years ago my husband and I tried a Vegan diet. It was supposed to be a two week experiment, inspired by our trip to Veggie Fest, however, we decided to give it a go for six months!  It was fun, it was challenging, but mostly, it was a great opportunity to experiment with new foods. These tacos became our favorite for our weekly Taco Tuesday dinners, so much so, that my nickname became, “chickpea.”  This taco filling takes less than 15 minutes to prepare, lasts for a week in the fridge, and is perfect for making taco salads and burrito bowls too! I hope you enjoy as much as we did!
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​Ingredients

½ chopped onion
2 cloves of garlic minced 
2 Tablespoons of olive oil or avocado oil
1 can of chickpeas (drained, not rinsed) 
1.5 Tablespoons of taco seasoning (we recommend Costco brand)
2 T of chopped cilantro 

6 hard taco shells warmed in the oven
Directions

  1. Heat a medium sized saucepan on medium heat
  2. Add olive oil to coat the bottom of the pan 
  3. Add the garlic and onion and saute until translucent and fragrant, about 2-3 minutes
  4. Reduce the heat to low, and add the chickpeas and the taco seasoning. 
  5. Mash with a potato masher until most of the chickpeas have been mashed. (If your mixture is too dry you can add a tablespoon of water.)
  6. Remove from heat and add chopped cilantro 
  7. Place filling into taco shells OR store filling in the fridge in a  reusable container for up to a week. 
  8. Add your favorite taco toppings! 
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Energizing Matcha Green Smoothie

2/23/2020

4 Comments

 
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For most of my life up until a recent heart surgery, I haven’t been able to handle the caffeine in coffee.  Instead I turned to green tea for a jolt of energy if I really needed it. Now that I can drink coffee I still prefer the feeling of green tea to the overly intense burst of energy I get from coffee. While I love sipping tea, I thought, why not incorporate it into a smoothie for a healthy breakfast plus a bit of energy. The results were both healthy and delicious!  I hope you enjoy this Energizing Matcha Green Smoothie packed with fruit and vegetables that can be prepared ahead for an easy morning breakfast! 

Ingredients

1 cup almond or oat milk
2 T vanilla greek yogurt (use vegan yogurt if you’re vegan)
1 green apple cut into cubes
1 frozen banana 
¼ - ½ teaspoon of food grade matcha powder 
1 T of nut-butter 
1 handful of frozen or fresh spinach 
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Directions to make RIGHT NOW  (makes 1 smoothie)

  1. Combine all of the ingredients in a high speed blender and blend on high until smooth. 

Directions to Make Ahead 

  1. Combine the frozen banana, nut-butter, spinach, matcha powder and cubed green apple in a freezer safe bag and freeze overnight. 
  2. In the morning, add the contents of the bag along with almond milk and  greek yogurt to a high speed blender.
  3. Blend on high until smooth! 
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Peanut butter and Blueberry-chia Jam Oatmeal

2/15/2020

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I love the heart healthy option of oatmeal in the morning. I recently learned some awesome news about oatmeal, that it can help lower cholesterol and curb inflammation. Eating oatmeal also provides protection from high blood pressure and weight gain and is a good source of fiber too.  Check out this article about some of the benefits of eating oatmeal for breakfast. 

When coupled with antioxidant rich blueberries, protein packed peanut butter and omega-3 rich chia seed it's such a healthy and delicious start to your morning! 


Ingredients

Oatmeal 

1 cup of steel cut oats
4 cups of unsweetened oat milk
2 cinnamon sticks
1/2 t of vanilla
4 dollops of peanut butter

Blueberry Chia Jam

2 cups of frozen wild blueberries
1 T of lemon juice (or orange juice)
1 T of maple syrup
1 T of chia seeds
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Directions to make ahead (makes 4 servings)

  1. Prepare the oatmeal first by adding the oat-milk, and steel cut oats along with the cinnamon sticks to a medium sized pot over medium heat.
  2. Bring to a boil, then reduce to a simmer and cook for 25 minutes or until oats are tender, stirring occasionally so that the oats do not stick to the bottom of the pot. 
  3. While the oatmeal is cooking, make your Blueberry Chia Jam.  Add the frozen blueberries and lemon juice to a medium sized pot on medium heat. 
  4. Once berries start to warm, smash them with the back of the spoon to release their juices. 
  5. Bring to a simmer, stirring for 2-3 minutes, then add the chia seeds and stir to incorporate. 
  6. Remove from the heat and let sit until it reaches room temperature. The jam will thicken as it cools. 
  7. When the oats are cooked and tender, stir in the vanilla and remove from heat.
  8.  Dispose the cinnamon sticks and divide the oatmeal into 4 glass containers and top with a dollop of peanut butter, or nut butter of your choice and generous spoonful of the blueberry chia  jam! 
  9. Store in the fridge until ready to eat for up to one week. ​
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Gingerbread Pancakes

2/8/2020

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Valentine's day is right around the corner and I always try to do something special for my sweetie. He loves when I make breakfast so I began experimenting with using warming gingerbread spices in pancakes and it turned out wonderfully!  I can’t wait to make a double batch for him on Valentines morning and to save the leftovers for our week ahead! We found that these are best served with a drizzle of maple syrup but you can get creative with berries, or powdered sugar! We hope you enjoy these Gingerbread spiced pancakes!
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Ingredients

½ cup of almond milk
½ tsp apple cider vinegar
1 egg whisked 
1 Tbsp molasses 
½ tsp vanilla extract
1 Tbsp pumpkin puree
1 Tbsp coconut oil or other vegetable oil
½ tsp baking soda
1 tsp baking powder
¾ cup of oat flour (to make your own, add rolled oats to a blender and blend on high until flour forms) 
½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
⅛ tsp nutmeg
Directions (makes 6 pancakes)  

  1. Combine the almond milk and apple cider vinegar, stir and let sit until the mixture curdles a bit (about 3 minutes).
  2. Combine the whisked egg, molasses, vanilla extract, pumpkin puree, coconut oil and milk/vinegar mixture in a large bowl and gently whisk to combine.
  3. Add the baking soda, baking powder, oat flour, and spices to the bowl and stir until combined. 
  4. Let your batter sit for five minutes while you heat your skillet on medium. 
  5. Grease your skillet with butter, and pour ¼ cup of batter onto the pan. 
  6. When bubbles appear and the edges are set, gently flip your pancakes. Cook for 1-2 minutes more and then plate! 
  7. If Making Ahead of Monday, let the pancakes cool on a wire rack before putting them into bags and placing them into the fridge. 
  8. Serve with a drizzle of maple syrup! 

Recipe inspired and adapted from Minimalist baker (gluten free protein pancakes)
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    Author

    I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!  ​

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