Sunday Menu 🥑🥞🌮 no. 9
Bring on the beans baby, over 30 ways to easily incorporate beans on your plate and only one of them is chili.
The Sunday Menu from Brittany’s Notebook is a look at what I’m cookin’ up this week, kitchen sounds, fave ingredients, and other reflections on all things delicious. Grab a snack and let’s hang out in the kitchen…
Hello from a cozy rainy Sunday and happy Cinco de Mayo, who else is enjoying tacos tonight!? As the weather is warming up I’m leaning into more fresh meals, smoothies, and overall wholesome fare. This shift happens every year much like my shift to more warm and comforting meals happens as the weather cools off. I’m also focusing on moving my body in more intentional ways, establishing a Pilates class routine twice a week (the first time for anything like this since before my children were born), going on daily walks, and engaging in Pilates and yoga at home in between my classes. I’m really loving the way my body is feeling as my strength increases ever so slowly and I’m craving foods that align with this feeling. Let’s eat!
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My current audiobook is a perfect companion for the kitchen, Braiding Sweetgrass by Robin Wall Kimmerer, as she digs into sustainable agriculture and “gives a wildly new perspective on plant life and their relationship to humans”. I am learning so much and Kimmerer is moving me to view our natural world in profoundly new ways. I’ve had this one on my TBR for too long and I’m so glad to finally be listening and learning as I chop veggies. (It’s also currently on sale right now through Libro.FM which supports your local independent bookstore instead of Amazon)
We’ve got a busy week ahead of us with multiple sports activities for the kids 3 nights of the week (in some cases two sports in one night 😅) so there is a heavy emphasis on easy and even on-the-go nourishment. I’ve also added a new category to the line up… TREATS! :)
Meal planning is an essential part of my weekly routine, especially on busy weeks. In case you missed it, here’s a printable meal planning template plus my best tips for meal planning.
🥞 breakfast:
chia pudding — this was a hit last week and an easy meal to prep ahead so it’s staying in the rotation
whole grain toast with Nutiva chocolate coconut spread (my kids also LOVED this in their oatmeal this week), bananas, and a sprinkle of hemp seeds
easy stovetop oatmeal and I’ve started adding a few tablespoons of chia seed to it for extra fiber and nutrients with date syrup, nuts or nut butter and bananas
coconut yogurt and homemade granola
🥪 lunch:
buffalo tofu salad — last week I made a huge jar of this delicious cashew dressing (I used a little onion powder instead of raw onion) and I’m going to roast some tempeh chunks and toss in buffalo sauce to enjoy on a big salad of lettuce, kale, shredded carrot, cabbage, yum!
vegan banh mis — we have a big container of pickled veg from Costco that I’ll use on these
veggies, pita chips, and my no-recipe hummus
any leftovers
🌮 dinner:
Su: sheet pan fajita veggies and tofu — a perfectly easy and delicious meal for a Sunday— throw it all on the pan and bake it! Since it’s Cinco de Mayo we’ll also enjoy the best vegan queso ever and guac with our tacos. Here’s how I make my guac: 3 smashed avocados, 1-2 diced jalapeños, 2 cloves of minced garlic, 1/4-1/2 diced red onion, juice of 1 lime, 1/4 bunch of chopped cilantro, salt to taste. It’s the beesssttt.