Lately I’m all about dinners that can (1) be prepared in advance (2) offer ample leftovers and (3) are full of veggies. Life is really busy right now. The kind of busy that’s almost on the verge of overwhelming, but thankfully not quite there. I’m not complaining, though. I really do
like love being busy, and wouldn’t want it any other way. I’m a million times more productive (and happy) when I have a jam-packed schedule.
Outside of working, I’m doing to my best to find balance between training for a half ironman, blogging, spending time with L and making time for my friends and family (preferably time that doesn’t include cycling, running, trying to convince friends to join me for a Bikram class, or showing up somewhere in sweaty workout clothes).
The biggest chunk of my free time right now is probably going to triathlon training (which is going well, and I’m really loving it). My main race of the season (which involves a 1.2 mile swim, 56 mile bike and 13.1 mile run) is in early September, so I do have a fair amount of time but we all know how fast the summer tends to fly by. Most mornings I’m up early to get in some cycling or a run before I head off to work, and in the evenings I make my way to the pool, get in a run if I didn’t do one in the morning or try to get to Bikram once a week.
When it comes to blogging, I decided it was important to me to continue consistently posting at least twice a week. I’ll squeeze in time before my evening workout, or right after I get home, to edit photos, finish up posts, check social media and plan for the following week’s posts. Maybe you noticed I didn’t mention cooking.
As much as I’d love to be in the kitchen more during the week, these days most cooking happens over the weekend.
I try to plan most of my meals and snacks in advance, and fit in as much of my grocery shopping as possible over the weekend. On Sundays I prep as much as I can for the week ahead – I prepare a big batch of oats, cut up fruit and veggies for salads and snacks, make a large bowl of quinoa, portion out breakfast and snack foods I plan to take to work. Getting this all done at once saves a bundle of time during the week.
These Quinoa Stuffed Peppers are the perfect meal for my on-the-go schedule! I can make the stuffing (loaded with meaty black beans, protein-packed quinoa, spinach, tomatoes and fresh cilantro) in advance, load up the peppers while the oven heats up and I have a “meaty”-meatless dinner on the table in under 30 minutes. And if you love leftovers, you’ll love these Stuffed Peppers – they’re even better the second day.
Head over to Greatist to get my recipe for Vegan Quinoa Stuffed Peppers!