Happy weekend, Friends! I hope you all had a great Thanksgiving! I definitely did, but I’m looking forward to having a slightly more quiet week–I know that holiday craziness is right around the corner.
Feel like you weren’t totally in touch with your hunger and fullness cues during Thanksgiving? That’s okay–it happens. What’s important now is that you don’t start a weird diet, restricting food or starting a cleanse. The only way to ‘get back on track’ is to eat as you regularly would–by listening to, and satisfying, your body.
P.S. you all have
Thai style noodle bowls from That’s What She Eats.
I sing Aubrey’s praises a lot but she’s the real freaking deal. I made these noodle bowls the other night when I just wanted something warming and low key to eat while watching a movie with some friends–this hit the spot!
I made the recipe exactly as is but also made a side of sesame tofu (for me) and zoodles (for a gluten free friend). Most people ended up adding some zucchini and tofu to their bowls and it was a hit!
If you’re going to make it with tofu just remember to press your tofu the morning of/a day before.
Sheet Pan Mexican Veggie Dinner from Hummusapien.
I’m a Mexican fiend and I appreciate any meal that I can throw together in five minutes the second I walk into my apartment, go wash my face, change, do all of that kind of unwindy stuff and come back 20 or so minutes later to find dinner ready.
My kind of fast food!
This recipe is kind of like the epitome of Alexis’ cooking style: hearty, satisfying, approachable and a great resource for people trying to wean themselves off of daily meat.
This dinner comes together really quickly but you could absolutely cut the sweet potatoes ahead of time and soak beans a day or so ahead of time if you wanted to use dry beans.
Honey Garlic Salmon from Ambitious Kitchen.
This really does come together in under 30-minutes and it’s a nice way to upgrade regular (read: kinda boring) weeknight salmon.
Veggie packed turkey pasta sauce from Cait’s Plate.
I’m a big fan of veggie based pasta sauces, but I found this recipe when looking for a nice medium that would make me happy and satisfy some of the meat-lovers I make dinner for.
This did the trick! I love how the veggies in the sauce really volumize the meal. AND the fiber from the veggies and whole wheat pasta plus the lean protein form the turkey make this a hearty, satisfying meal that doesn’t feel ‘heavy’.
I think this is a great dish to have in your back pocket because it’s easy, crowd-pleasing and complete (remember, that means it has a good balance of carbs, protein and fat).
Alsooo, you could sub the ground turkey in this recipe for shredded turkey you might have from thanksgiving.
P.S. Some pastas that I like: this one has super simple ingredients, this one is gluten free and made from chickpeas, and this one has a little extra proteins thanks to the addition of a legume blend.
This dreamy turkey pot pie from Food52.
The epitome of cold night comfort. If you can’t do anymore turkey this week, I get it–this freezes well so you could revisit it on a busy weeknight some other week.
Sweet and Spicy Tofu and Squash by Melissa Clark.
I like to serve this with brown rice that I throw a couple handfuls of spinach into (so it wilts). You can cut down on your prep time by slicing and pressing your tofu in the morning before you head out for the day.
I hope you all have a wonderful week full of fun, hard work and delicious eats! Let me know what you’re looking forward to cooking this week!