The past two weeks have been kind of crazy in our house! I was traveling for almost an entire week, and then the husband was traveling for almost an entire week. So basically, not much cooking got done. The night before I left for my trip, I made my Veggie Lasagna – which Layla and the husband ate for 4 days 🙂
And the day I got back from my trip, I made this Tuscan Chickpea Soup – and I added an entire box of baby spinach to it – which Layla and I ate for another 4 days. Outside of those two home cooked meals, we did a lot of Whole Foods Salad Bar takeout and frozen leftovers: since most of my recipes are freezer friendly, I freeze half of a lot of the recipes I make for instances like this!
But as of today we are all back in town and back on track.
Here’s what I’m cooking this week:
Tuesday: Mushroom and Spinach Tartines with Roasted Garlic Spread –> I like making these on sprouted wheat bread to amp up the fiber and protein!
Wednesday: Leftover Soup!
Thursday: Curried Chickpea and Quinoa Flatbread –> You can make this on naan for a more indulgent meal, or on a sprouted wheat tortilla for a healthier meal! This can also be used as a filling for whole wheat pitas, or in a wrap (with a sprouted wheat tortilla).
Friday: Healthy takeout! We usually like to order from a mediterranean place near our house that has amazing salads and soups (and we get a few falafel balls to crumble on top of our salad).
Saturday: Greek Nachos with Baked Chickpeas