I’ve settled in to a new busy routine here in DC. I have to get up at 5:30 a.m. every day to get ready, eat breakfast, publish my blog/catch up on emails and make it to my internship by 7 a.m., but that means I’m home around 4 or so, which is nice. I’ve been using my time in the late afternoons before exercising and dinner and such to write my blog post for the next morning, catch up on emails, and do some meal prep/housework. It’s busy but it works! On Tuesday, I spent a couple hours getting some meals prepped for Matt and I to enjoy the rest of the week.
The goal was to try to use up some of the odds and ends we had in the fridge — we had a ton of leftovers from the epic picnic last weekend! First, I made one of my standard favorites.
Cold Tuna Pasta Salad
- Cooked pasta
- Chopped peppers and olives
- Goat cheese
- Canned chickpeas (drained/rinsed)
- Canned tuna
- Dressing: a mix of olive oil, balsamic vinegar, and dijon mustard
- Italian seasoning, salt, and pepper to taste!
Sounds weird, tastes delicious. No real measurements necessary — just have fun with it. (Although it was similar to this Simple Mediterranean Pasta Salad recipe if you do want some actual measurements!) Some wilted spinach would be a good addition to this dish, too!
Next up was egg salad to use up the eggs in our fridge plus some of the leftover ham and celery from the picnic. I LOVE egg salad for lunch.
To make the egg salad, I mixed together the hard boiled eggs with some nonfat plain Greek yogurt, Dijon mustard, and a little paprika. Plus chopped celery and ham!
I enjoyed some for lunch yesterday atop salad with a sides of cherries and some hummus and crackers. Yum!
Finally, I’ve been eating my way through the rest of the Mexican Barley Salad (click for recipe) I made for the vegan potluck on Sunday night. Matt really loved this, too!
I packed myself some atop mixed greens for lunch on Tuesday.
I also brought a blueberry Stonyfield Oikos Greek yogurt and some leftover green beans. Am I the only one that will snack on green beans using my hands like they are french fries? I love them!
Guess who also made himself lunch on Tuesday morning? I was so proud. We had a ton of leftover deli meat from the picnic as well, and apparently Matt felt inspired to make himself a sandwich to bring to work! The root beer, carrots, and apple were also left over from the picnic.
He even photographed it for me.
Happy Thursday, everyone!
Do you make big meals and enjoy them throughout the week? What are some of your favorite staple recipes? Please feel free to share links!