A Meal Prep Week Ahead
A big batch of Peanut Sauce makes it all possible this week.
I’ve got a crazy busy week coming up. A four day shoot and daycare is closed on Monday for the holiday. Now that I’m a parent, I completely understand why my dad would huff and puff over school holidays and delayed openings - at the time I just thought he was grumpy! I want to keep our momentum of eating well. Those Beet & Berry Smoothies from last week were on repeat, which made all of us feel SO good every morning. So here’s my plan…
A big batch of Peanut Sauce
It’s salty, super umami and drinkable but the best thing is it gets even better as it sits in the fridge. I’m also going to prep a bunch of things so we can have bowls of food all week long that feature this magic sauce. Those things are listed a little further down. But the vibe is soba noodles, salmon, veggies, herbs, coconut rice..
This makes enough to satisfy me, my husband and baby Dean for a few lunches and dinners. Feel free to double if you’ve got more mouths.
1/2 cup unsweetened peanut butter
1/4 cup toasted sesame oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 garlic cloves
1 (1 inch) piece of ginger
a dash of something hot (Sriracha, chili paste, etc)
Place everything into a blender. Blend until super smooth
Transfer to a jar and store in the refrigerator for up to 5 days.
Mini Mouths:
I’m no expert on babies and allergens. I get most of my information from my awesome local mom group. But I do know we’re supposed to expose them. I’ve given Dean peanut butter and it was funny to watch his face navigate that texture. So here’s how he’ll be having his peanut sauce this week.
Some peas mushed up with peanut sauce drizzle
A steamed purple sweet potato with butter & peanut sauce
Soba noodles, chopped up tiny with scrambled egg and peanut sauce
Prep Ahead for Dinner all week:
Steam a bunch of Broccoli
Chop up a Cucumber & Carrots
Make some Soy Sauce Jammy Eggs (link)
Super Simple Roasted Salmon: Put salmon on a baking sheet lined with foil. Drizzle with a little toasted sesame oil & salt. Bake at 400 for 12 minutes.
Make a pot of Coconut Rice. Cook like regular rice but replace some of the liquid with canned coconut milk. And I like to add the teeniest bit of sugar.
Soba Noodles don’t always keep that well in the fridge. So in the morning fill a pot with water, put it on the stove so it’s ready, get out the colander and set out the noddle package. Even that much less work at dinnertime.
Other ingredients to build awesome bowls:
herbs like cilantro, mint or basil
chili oil
Arugula or Baby Spinach
A bag of frozen peas or shelled edamame. They only need a rinse under hot water before adding to your bowl
A rotisserie chicken. Always a welcome addition
Things I’m Loving:
The Test Kitchen by Reply All. I heard about this 4 part mini podcast series on set last week. It’s a “tell all” about Bon Appetit. If you’re a fan or reader of the magazine, you probably have watched all the drama unfold this summer. This dives deeper into that and interviews all the employees of color that were involved. It’s JUICY (and sad that people would treat employees/co-workers like this). Even more so because as a food stylist I’ve worked with these people: both the offenders and the people on the receiving end. Worth a listen!
Tahini. I go through phases of being really into it and then forgetting about it - right now it’s having a moment in my kitchen. A few ways I’m using it lately: Drizzled on my Instant Oats for both me and Dean. In my Tahini & Raspberry Blondie recipe. Loosened up with a little water and added to a simple olive oil, lemon juice dressing to make it creamy. If it’s not a pantry staple for you, give it a try! If you want guidance on brands, leave me a question in the comments!
Liewood Feeding Bowls. A few people have asked about the bowls that I show Dean’s food in. I’m linking to them here. I absolutely LOVE them. My friend Sidney Bensimon (who is a food photographer and new mama) gifted them to us. Not only are they adorable but they work really really well. The perfect size and shape to put things in and then mash them up. They don’t slide around, they clean up super easy. Just all around a great product that we use multiple times a day.
Wishing everyone a week of good food and contentment XO Olivia
P.S. This weekend Subscribers got two Bonus Valentine’s Day Dessert recipes. If the mention of Tahini Raspberry Blondies piqued your interest and you’re not yet subscribed, you can get access to that recipe by clicking the button below!