Ugh. We are officially into that time of year that I can’t possibly have dinner made while it’s still light out.
I didn’t meal plan this week because I never really found the motivation. Instead I just stocked up on produce and decided to wing it with what was in the pantry (a bunch of different beans and grains).
This was a dinner I threw together after my second run of the day, and it was great because there really wasn’t too much active time. After I pick Ellie up from daycare, she pretty much wants ALL of my attention so long and involved cooking projects don’t really mesh with that. I just had to chop up some stuff and put it in the oven, and the salad was very quick to assemble.
I sometimes feel weird about buying fake meat, but we really only eat it every other week or so, and it’s perfect for quick and easy dinners. Plus, Field Roast is freaking delicious and they’re not even paying me to say that.
I made the nutritional yeast kale chips again and we gave a couple to Ellie.
One bite, one loud “MmMMMM!!” and then she immediately pointed to the plate for more. There’s not much this kid doesn’t eat (and I know that will probably change in the next year or two, so we’re embracing it while it lasts).
She also wanted most of the goat cheese off the salad.
Although I usually don’t buy packaged salad greens (too much plastic), I picked some up this week and I kind of love how convenient they are. I can’t let this become a habit, though, because honestly, washing, tearing, and spinning a head of lettuce really isn’t that intense.
So all this rambling leads us to dinner:
– Potatoes, diced and tossed with olive oil, rosemary, and salt and baked at 400 F until tender.
– Field roast sausages, cooked for a couple minutes on each side in a skillet
– Salad with greens, goat cheese, diced cucumber, and cherry tomatoes, with super simple balsamic dressing: 3 T olive oil, 2 T balsamic, 1 T maple syrup, and 1/4 tsp mustard.
– Kale chips with nutritional yeast