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How To Meal Prep Like a Pro

Simple Spoonfuls

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PB&J Overnight Oats Recipe

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Fall Root Vegetable Hash

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simple_spoonfuls

If taco Tuesdays are a thing, why not soup Sundays

If taco Tuesdays are a thing, why not soup Sundays? I love how the aroma fills the whole house as it simmers away on the stove creating ultimate cozy hygge vibes. If you need some inspo, this creamy chicken and wild rice soup will hit the spot so make sure you save this one! 🍲

If you have leftover turkey, just leave out the chicken in this recipe and stir in some shredded turkey at the end to warm it through. I have a special secret ingredient that you may not see in a traditional wild rice soup but it adds a ton of warmth and depth of flavor. Can you guess what it is? It’s curry powder!

Since I’m always looking for easy ways to keep things light and healthy, I also added a couple handfuls of kale to wilt into the soup and help cut through all the richness.🥬

I love to use the instant pot official to cut down on time but if you don’t have one, just simmer on the stove for roughly 45 minutes or until the chicken is 165 degrees and shreds easily.

Instant Pot Creamy Chicken and Wild Rice Soup
3 carrots, peeled and diced
3 celery stalks, diced
1/2 yellow onion, diced
4 cloves garlic, minced
8 oz remind mushrooms, sliced
1 lb of chicken thighs (or breasts)
4 cups chicken stock
2 bay leaves
2 sprigs fresh rosemary and thyme each
1 tsp kosher salt
3/4tsp curry powder
1 cup wild rice, rinsed
3/4 cup heavy cream
2 cups kale

1/4 cup flour
3/4 cup heavy cream

Using the saute function and a tbsp of oil, sautéed the carrots, celery, onion, mushroom and garlic until slightly softened.

Add the chicken thighs, chicken stock, bay leaves, herbs, salt, curry powder, rice and heavy cream. Stir well. Cook on high pressure for 35 minutes. Let pressure release naturally for 15 minutes.

Stir together flour and 3/4 cup heavy cream in a bowl and slowly whisk into the soup mix. Stir in fresh kale. Test for seasoning.

#soupseason #soupweather #soupsunday #soupsofinstagram #cozyrecipes #chickensoupforthesoul #chickensoup #turkeyleftovers #sundaysupper #sundaysuppers #whatiatetoday #easydinners #instantpotrecipes #instantpotcooking #foodblogger #whatsfordinnertonight #wildrice #chickenwildricesoup #dinnerinspo #foodstylist #featuremyfood #thanksgivingleftovers #easysoup

Sounds like a lot of you have a buttload of lefto

Sounds like a lot of you have a buttload of leftovers after cooking a 15lb turkey for three people. 😂 if you’re like me you can only have so many turkey and cranberry sandwiches before you need to switch things up.

That’s where this delicious thanksgiving leftover chop salad comes to the rescue! 🥗I add raddichio to the shredded romaine base in order to add a little bitterness to round out the sweetness from the yams and the addictive pomegranate dijon vinaigrette.

I used a combo of turkey, bacon, yams, apple, dried cranberries, pecans and pomegranate seeds. This is my kind of salad, packed with hearty flavors and heavy on all the good stuff. 🙌

Pomegranate Dijon Vinaigrette
•2tbsp pomegranate molasses
•1 tsp dijon mustard
•1 clove minced garlic
•1/2 lemon, juiced
•1/3 cup olive oil
•salt and pepper

#saladsofinstagram #saladinspo #saladinspiration #saladideas #saladbowls #thanksgivingleftovers #turkeyleftovers #leftoversforlunch #pomegranateseeds #chopsalad #whatiatetoday #foodblogger #eatwithyoureyes #eattherainbow🌈 #yams #eatyourveggies #eatyourheartout #eatyourgreens🌱 #saladdressing #featuremyfood #foodstyling #healthyrecipeideas #eatrealfoods #saladfordinner #saladforlunch #pomegranatemolasses #simplespoonfuls

I can’t believe Thanksgiving is tomorrow! It’s

I can’t believe Thanksgiving is tomorrow! It’s going to look a little different for many of us but just think of it as a fun excuse to shake things up!

If you’re like us and you won’t be gathering with family this year, why not just roast a chicken and serve it with cauliflower mashed potatoes and these delicious sumac roasted rainbow carrots with maple tahini? Regardless of your plans, these carrots need to be saved in your recipe box to make all season long. Any leftover carrots and dressing also happen to make a great Buddha bowl if you toss in some arugula, quinoa, and leftover turkey 🙌

Oh and did I mention it’s vegan too in case you are scrambling to come up with dishes to feed your vegan guests? 💪

Sumac Roasted Rainbow Carrots
1 lb rainbow carrots
1 tbsp avocado oil
1.5 tsp ground sumac
.5 tsp granulated garlic
Salt and pepper
Toss carrots with oil and spices and roast in a cookie sheet at 400 for 20-25 minutes or until fork tender. Serve on a bed odd arugula and drizzle with maple tahini, pomegranate jewels and microgreens.

Vegan Maple Tahini Dressing
1/2 cup tahini
2 tbsp of maple syrup
1 large lemon, juiced
1 clove garlic minced
Pinch of salt
1/4 cup-ish of water
Blend until smooth adding more water if necessary to think to desired consistency.

#thanksgivingsides #thanksgivingrecipes #thanksgivingrecipe #thanksgivingready #rainbowcarrots #roastedcarrots #tahinidressing #tahinisauce #pomegranates #pomegranateseeds #sidedishes #roastedveg #veganrecipe #veganfoodideas #sauceboss #frommykitchen #veganinspiration #veganthanksgiving #foodblogger #roastedveggies #roastedvegetables #simplespoonfuls #eatwithyoureyes #eattherainbow🌈 #feedfeedvegan

New recipe alert! You’ll want to hit SAVE on thi

New recipe alert! You’ll want to hit SAVE on this one because the full recipe is below. 🙌 I teased this super yummy instant pot coconut curry ramen a few weeks ago and I’m finally getting around to sharing the recipe! Surprisingly even my 2 year old slurped down a bowl of this soup. 🍜 I happily drink the broth straight from the bowl because it’s THAT good!

The broth is light but tangy thanks to tons of lime juice, fish sauce, ginger, garlic soy and red curry paste.

I love to throw in whatever veggies I have on hand and pack it full but you just have to be mindful of whether you need to add them before pressure cooking or after so they don’t get too mushy.

Instant Pot Red Curry Ramen
1-2tbsp red curry paste (depending on your heat tolerance)
3 cloves garlic minced
1 tablespoon minced fresh ginger
2 tbsp nut butter or tahini
1.5 tbsp soy sauce
1lb boneless skinless chicken thighs
2 cups chicken stock
1 can of coconut milk
1 cup sliced mushrooms
1 bell pepper sliced
3 cups spinach
1 cup broccoli florets
2 tsp fish sauce
1 lime juiced
Fresh cilantro
Ramen noodles-cooked according to pkg

Place the curry paste, garlic, ginger, soy, nut butter, chicken thighs, coconut milk, chicken stock, mushrooms and bell peppers in an instant pot. Seal the lid and cook on pressure cook for 7 minutes. When the 7 minutes is up, quick release the pressure. Stir in the spinach, broccoli, fish sauce and lime juice to taste and any salt if needed. Set instant pot to sauté function and cook for a few minutes or until broccoli is just tender. Serve over ramen noodles and garnish with cilantro!

#instantpotrecipes #instantpotsoup #pressurecooker #pressurecooking #pressurecookerrecipes #ramenbowl #souprecipes #souprecipe #soupsofinstagram #soupson #curryrecipe #ramennoodlesoup #ramenlover #simplespoonfuls #foodblogger #soupweather #soupforthesoul #instantpotcooking #instantpoteats #instantpotlove #instantpotmeals #fishsauce #whatiatefordinner #whatsfordinnertonight

I hope you’re not sick of seeing Thanksgiving re

I hope you’re not sick of seeing Thanksgiving recipe ideas in your feed yet because I’ve got one more for ya! This Thanksgiving chop salad is a perfect light and crunchy side dish to balance out the heavy mashed potatoes and stuffing while still delivering classic turkey day flavors.

OR consider this chop salad your saving grace for using up all that leftover turkey! The pomegranate dijon vinaigrette alone is reason enough to hit SAVE on this post!

Thanksgiving Chop Salad
•Shredded Romaine
•Shredded Radicchio
•Roasted Sweet Potatoes
•Diced Apples
•Chopped bacon
•Cubed Turkey
•Pomegranate Seeds
•Green onion and feta cheese optional

Pomegranate Dijon Vinaigrette
•2tbsp pomegranate molasses
•1 tsp dijon mustard
•1 clove minced garlic
•1/2 lemon, juiced
•1/3 cup olive oil
•salt and pepper

#thanksgivingrecipes #thanksgivingrecipe #chopsalad #saladinspo #saladporn #pomegranates #pomegranateseeds #pomwonderful #turkeyleftovers #saladsofinstagram #saladrecipes #saladideas #saladlove #healthythanksgiving #healthythanksgivingrecipes #thanksgivingleftovers #justeatrealfood #whatiatetoday #whatiateforlunch #saladfordinner #foodblogger #featuremyfood #whatsfordinnertonight #saladdressing #foodstylingandphotography #simplespoonfuls #thanksgivingsides #eatmorebacon

Up your Meatless Monday game with this stuffed aco

Up your Meatless Monday game with this stuffed acorn squash drizzled in cranberry tahini dressing! You can meal prep extra roasted acorn squash, wild rice and cranberry dressing and use them throughout the week in lots of different ways!

Wild rice-stuffed squash, chicken and wild rice soup, wild rice burgers🍔🍲

Roasted squash-scoop out flesh and use in coconut curried squash soup or mixed with ricotta for stuffed pasta shells 🐚

Cranberry tahini dressing-drizzled over stuffed squash, as a sauce for lunch Buddha bowls, tossed with arugula, cucumber and avocado for a crisp green salad 🥗

For this stuffed squash, I mix the wild rice with toasted pecans, dried cranberries, caramelized shallots and fresh sage.

How would you use these components? 🤔🍽

#squashrecipes #acornsquash #stuffedsquash #meatlessmonday #meatlessmeals #meatlessmeal #vegetarianmeals #vegetariandinner #tahini #tahinidressing #cranberries #wildrice #ricerecipes #autumnrecipes #thanksgivingrecipes #mealprepideas #mealpreps #mealpreprecipes #mealprepsunday #batchcooking #forksoverknives #eatlessmeat #flexitariandiet #foodblogger #featuremyfood #batchcook #whatiatetoday #frommykitchen #simplespoonfuls

Anybody else more interested in the the Thanksgivi

Anybody else more interested in the the Thanksgiving sides than the actual turkey? I’d happily skip the turkey if it meant I could load my plate up with all the good stuff! That’s why I’m so excited to be a part of today’s #thanksgivingsidescollab with @whisk_n_whip @simmerandsage and @cinnamons_table!

For the collab I made this dish with roasted fennel topped with garlicky Parmesan panko breadcrumbs and fennel fronds! This recipe couldn’t be easier!

Cut the tips off your fennel bulbs and sliced them into wedges. Toss with olive oil, salt and pepper. In a separate bowl mix together about 1/3 cup each of Parmesan and panko breadcrumbs, some lemon zest and red pepper flakes. Sprinkle the breadcrumb mix over the fennel and roast at 400 for 20-25 minutes until soft and caramelized. Top with fresh chopped fennel fronds and enjoy with a squeeze of lemon!🍋

If you’ve never had fennel before you’re in for a treat! I personally don’t love the flavor of anise, but like most veggies, roasting brings out a wonderfully sweet and toasty flavor that I think you’ll love!

Make sure to check out the #thanksgivingsidescollab tag to see the wonderful dishes from all the other creators! 🍽

#thanksgivingdish #thanksgivingrecipes #sidedish #roastedfennel #fennel #anise #roastedveggies #roastveggies #sidedish #sidedishes #easyrecipeideas #healthyrecipes #foodblogger #foodstylist #entertainingathome #entertaininginstyle #entertainingmadeeasy #roastedvegetables #foodinfluencer #frommykitchen #frommykitchentoyours #madewithlove❤ #featuremyfood

I’ve been looking for ways to incorporate my del

I’ve been looking for ways to incorporate my delicious cranberry tahini dressing into new dishes and this Buddha bowl did not disappoint. I was so glad I batch cooked some brown rice and chicken over the weekend because when lunch rolled around, all I had to do was add the fresh ingredients. Win! 🙌

This one is all about the toppers. I made a little nest of fresh arugula, brown rice and shredded chicken. Then I added dried cranberries, avocado, cucumber, microgreens, pepitas and @queenofheartshemp hearts (not sponsored) and feta cheese before dousing it in that glorious cranberry dressing. It’s healthy eating at its best!

Here’s the recipe again in case you missed it last week. You’ll want to hit SAVE for this beauty!

Cranberry Tahini Dressing
1 cup whole cranberries
1/2 a lemon, juiced
2 tbsp agave or honey
1/2 tsp kosher salt
1 tbsp red wine vinegar
1/4 cup oil
2 tbsp water to thin
Blend well!

#tahini #tahinidressing #tahinisauce #cranberries #saladdressing #homemadesauce #sauceboss #saucey #nourishbowl #buddhabowl #buddhabowls #macrobowl #justeatrealfood #eatwithyoureyes #whatiatetoday #whatiateforlunch #foodblogging #colorfulfood #colorfulfoods #batchcooking #mealpreppin #mealprepper #hemphearts #simplespoonfuls #bowlofgoodness #healthylunchideas #healthylunches #lunchinspiration #lunchinspo

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