FOODS TO USE UP:
Eggs, kale, sprouts, sweet peppers, and some of my dry/canned/frozen foods in preparation for my move in April.
Saturday: Deconstructed sushi bowl with kale, brown rice, tofu, shredded carrots, cucumber, avocado, and nori seaweed with soy sauce and wasabi.
Sunday: Leftover Mexican sweet potato soup with baguette.
Monday: Lentil burgers with avocado served with sweet potatoes, Brussels sprouts and broccoli. For the burgers I loosely followed this recipe, except I substituted roasted sunflower seeds for the walnuts, Dijon mustard for the dry mustard, and I left out the spinach. They turned out a bit mushy, but still tasty!
Tuesday: Egg and veggie scramble topped with sriracha with a side of buckwheat oat toast.
Wednesday: Out for sushi with Lauren.
Thursday: Leftover lentil burger on a freezer burnt multigrain bun from the depths of my freezer with a massaged kale salad.
Friday: Tofu and veggie stir fry over brown rice with a sunflower seed butter sauce.
GROCERY LIST: 4 sweet potatoes, 3 lb bag of onions, broccoli, 3-4 apples, 2 lb bag of carrots, mushrooms, sunflower seeds, frozen salmon fillets, loaf of bread, 1 kg bag of oats, plain Greek yogurt, vanilla Greek yogurt, milk.
This post is linked up to Peas and Crayons' blog for What I Ate Wednesday. Go check it out!
What was your favourite dinner from the past week?