A Week of Easy Daily Meals - Day 1

I've had a lot of people ask me lately what I eat on a day-to-day basis. What are those easy recipes I pull out during a busy week? The next few blog posts will simply describe our daily diet in hopes of providing insight into the shortcuts and last minute changes that don't usually make it into the cookbooks or even website recipe lists. 

This week I grabbed a few dinner recipes from the Whole Foods website. Different authors create the recipes so results can be hit or miss, but I decided to take my chances in favor of novelty. The links to the original recipes are in text so you can see how I went about making modifications.

I chose Whole Foods' Garlicky Whole Wheat Pasta, substituting kale for the spinach and a combination of 1 tablespoon miso and 1 teaspoon umeboshi vinegar for the parmesan cheese (I combined the miso and umeboshi vinegar with a little of the noodle cooking water to create a sauce then added it to the cooked pasta at the last minute with the toasted pine nuts). Also, I used 2 yellow squash instead of mushrooms because my husband and kids won't eat mushrooms.

As a side dish I made Roasted Asparagus, substituting pan-fried tempeh for the prosciutto. It turned out amazing! I sprinkled a bunch of asparagus with olive oil, sea salt, and freshly ground pepper then roasted them in a 450F oven for 10-12 minutes. Meanwhile, I pan-fried tempeh bacon (actually, the Smoky Maple Bacon tempeh from Turtle Island Foods) in a cast-iron skillet over a medium flame until both sides were toasty. Finally, I removed the asparagus from the oven, sprinkled it with lemon juice, and wrapped a few spears in a piece of tempeh bacon. 

Breakfast is usually a grain porridge so this morning I cooked 1 cup polenta in 4 cups water for 40 minutes with 1/2 teaspoon sea salt. If I had had a little more time I would have blanched some greens to accompany the polenta.

I always try to make enough food in the evening to serve as lunch for the next day so we had leftover red lentil soup, bread, and sliced apples and pears. A salad would have been nice, but we were hiking/picnicking and I thought salad greens might wilt.

Here are the links for my modified recipes:

Please ask questions or leave comments below! I'd love to hear about your recipe modifying and meal planning challenges.