I try my best to make do with stuff from my fridge, and I learned that tofu marinated with Japanese steakhouse creamy ginger dressing is an amazing flavor profile, so into curry for lunch it goes!
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Greek Mason Jar Steak Salad
Weekday lunch prep is a breeze with these bright and crunchy Greek steak salads layered in Mason jars.
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Greek Mason Jar Steak Salad Recipe
These vibrant and crunchy Greek steak salads are layered in Mason jars for simple weekday lunch preparation.
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Persian inspired meal prep
Khoresh-e-gheymeh bademjan (split pea and eggplant stew) and rice with dill and peas
Khoresh-e-gheymeh bademjan recipe from Plant-Based Persian
Rice with dill and peas from Savory Thoughts
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Kai raised Nya
And what I mean by ‘raised’ I mean: Of course they had babysitters. But Kai is the one who mostly nurtured Nya. Sure the Babysitters and the Village could have been providing for these two, but what about the other needs?
I imagine he was the one who sometimes cooked for her when the other babysitters were busy. The one who probably helped her with homework, helped her with chores, did his and her laundry. We already see that he at least played games with Nya.
Something I usually do with my little sister is not only help prepare her clothes for school but also prep the table so we can both eat. (Sometimes for the entire family) with Nya and Kai obviously leaning towards Asian cultures, usually the older siblings are seen as the Secondary Parents.
So in a way, he DID raise Nya, not in a sense of a ‘parent’ where they provide the needs and support for the child. But in a way that a brother could possibly provide. Love, Care and Respect.
I would also imagine that the Babysitters never really stayed for long since they have their own homes and families to go back to. Especially since both Nya and Kai remark ‘it was just me and my sibling’ cause most of the time It was just Kai and Nya.
That’s just my interpretation on the ‘Kai raised Nya’ thing. It’s more of an elder sibling instinct than a parenting instinct.
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Cornbread, grilled chicken thigh, and grilled green beans
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Autumn (Fall if you're from US😅) Meal Prep!
Vegan, budget-friendly, for one person. You can double or triple ingredients depending on your needs. Buy more seasonal fruits and vegetables to keep it budget friendly.
Disclaimer. In the morning, I usually eat overnights oats with frozen berries and/or crushed nuts. Here, I prepared food for lunch and dinner.
My menu:
baked pumpkin
baked vegetables: brussels sprouts, carrots and zucchini
marinated mushrooms
eggplant spread
salad: arugula, green beans, tomatoes, cucumbers, grain of your choice (mine was buckwheat)
0. Preheat the oven to 200C.
1. Marinated mushrooms prep. It takes time so let's start with mushrooms. Cut 7 white button mushrooms in quarters and slice 1 medium red onion. Add dry rosemary, smoked paprika, and 2 tbsp balsamic vinegar. Mix well and put it aside to get it marinated for 15-20 minutes.
2. Meanwhile, cook buckwheat (or grain of your choice) according to the instructions on the package.
3. Buckwheat is being cooked; mushroom are being marinated; time to bake vegetables. Cut the pumpkin and brussles sprouts in halves, 1 eggplant, 1 zucchini, and 1 carrot like on the photo below. Put vegetables in the preheated oven.
4. Marinated mushrooms cooking. Fry mushrooms with onion in the frying pan for 10-15 minutes.
5. Keep an eye on vegetables in the oven. Small pumpkin needs approx. 35-40 min. Remove vegetables from the oven once cooked. Brussels sprouts are shy as they don't look good in photographs like carrots and zucchini🙃 ok I forgot to take a photo of them.
6. Eggplant spread. Put the roasted eggplant, 2 tbsp tomato paste, black pepper, and salt in the blender and mix to get the smooth spread.
7. Salad. Mix grain, arugula, tomatoes, cucumbers, and beans of your choice. I cooked frozen green beans. I mixed mustard, soy sauce, sriracha, and maple syrup for the dressing. Everything is to your taste. I add the dressing to the salad when I am ready to eat it to keep the salad fresh.
Meal prep is done. As I said, my go-to breakfast is overnight oats, and lunch/dinner is different combinations of what I cooked above, e.g., baked pumpkin and the salad, sandwich with the eggplant spread and vegan cheese, baked vegetables with tofu or canned chickpeas, fried mushrooms on toast, etc. Note: it's not everything what I ate during the last week but this meal prep helped a lot when you're hungry and don't have time to cook everything from scratch. I also are different fruits, berries, nuts, vegan yogurt.
I hope it gives you more ideas. I want to make more posts like this, i.e., meal prep, and additionally food haul with prices. Like/repost if it's helpful.
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