Here I was, more than halfway through my first semester of my RD program, thinking that I’d done a pretty good job of balancing meal planning with school and work. But, as is often the case, no sooner did I pat myself on the back than everything kind of fell apart. It’s not that I haven’t been cooking, it’s just that I haven’t really been planning. Which means that I’m skating by and feeding myself just fine, but not without some last minute takeout dinners or some ingredients gone bad. Not such a big deal in the long run, but I’m much happier–and Steven and I eat more diverse and healthier meals–when there’s some method to the madness.

Oh well. It’s the holiday season, finals are looming, and this is a time of year when many people seek out the support of a nutritionist, so work is busy. These are all good things, but the sum total adds up to a little chaos. For now, I’m telling myself exactly what I’d tell one of my clients: a few scattered weeks are pretty insignificant in the grand scheme of things. It’s what we do week in and week out, routinely, that has an impact–never the outliers. For now, I’m planning when I can, and winging it the rest of the time!

I did actually manage to get some batch cooking done this weekend, which means home cooked dinners for the week–along with some help from my freezer. Here’s the lineup.

Staples:

Chickpeas
Millet
Walnut lentil pate
Delightfully green tahini dressing

Recipes:

Quick and easy chickpea scramble
Lentil sloppy joes

And here’s the dinner plan:

Sunday / Monday: Lentil sloppy joes on toast | Big salad with delightfully green tahini dressing

Tuesday: Quick and easy chickpea scramble, served over millet | Steamed broccoli and snow peas with walnut and lentil pate

Wednesday: Chickpea scramble + millet leftovers (on campus)

Thursday: Semester done! Dinner out with a friend

Friday: Simple salad dinner with a friend (we’ll throw together something easy based on what’s in my fridge)

Saturday: Pre-holiday dinner with family

Lots of tasty, tried-and-true food here, but honestly what excites me most is taking my walnut lentil pate out of hibernation. I love this dip, but because it’s just a little more time intensive than hummus, I don’t make it often enough. Fortunately it yields a whole two cups, so I have plenty on my hands (I updated and re-photographed the recipe, too). I’m sure it’ll make lunch bowls and toast a whole lot tastier.

While we’re on the topic of menu planning–and how hard it can get when life is busy–I wanted to mention that I’m partnering up with the awesome folks at PlateJoy to make your meal planning just a little easier.

Platejoy isn’t a complicated meal kit or delivery service. It’s a simple interface that gives you a quick quiz about your dietary preferences and lifestyle, creates a custom meal plan using recipes in its database, and then sends you a grocery list and recipes so that you can execute it all on your own. You can request recipes you like, edit recipes you don’t like, and make it all as personalized as you want. If you sign up for Platejoy, you now have the option of using some of my recipes in your own customized meal plan. Best of all, the service is affordable, especially in comparison to many other menu planning tools: only $8/month for unlimited use of the platform (as many plans/grocery lists as you want). There’s also a 10-day trial for anyone who wants to try it out. If you’re interested, click here to learn more!

OK, folks! That’s all for now. Tomorrow, though, I have a new recipe coming that I’m so excited about: a delicious, unconventional vegan falafel. Hope to see you soon.

xo