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A Week of Meal Prep with The Pretty Dish.

We’re doing it!

Today, I’m showing you how to take five recipes from The Pretty Dish and turn them into meals and snacks for the week!

I rarely make full blown meals for prep, but sometimes it’s just necessary depending on our schedule. Eddie actually does prep all of his lunches for work on Sundays and we always make a bunch of smoothie packs to have on hand. I tend to do a few small things (always overnight oats and/or chia pudding, maybe a soup) but nothing that makes the entire week work smoothly.

But this! This is, like, full blown prep for actual meals, snacks – even syrup for coffee! We have a chili, granola bars, pesto (that can be used for so many things), syrup for coffee, chickpeas and bases for salads and sides. I was so inspired because many of you (especially in The Pretty Dish book club!) have been making enough food to prep for the week from the book.

So if you like this idea, I may turn it into a semi-regular series!

The recipes we’re using today are: Lavender Vanilla Syrup, Maple Raspberry Overnight Oats, Tahini Granola Bars, Roasted Corn Chicken Chili, Poblano Pesto Zoodles and Marinated Chickpeas.

I find that this is actually a super balanced and reasonable amount of food to prep. It allows a little room for eating out, take out, changing your mind, etc. And extras can always be frozen, so that’s amazing.

To really maximize your time, I suggest having everything bought the night before, starting with a clean kitchen, sink and dishwasher, and then moving nonstop for the hour and 15 minutes!

Here’s how you can make it happen in 75 minutes!

Quickly char the poblano peppers for the pesto. They have to steam for a bit, so do it first! Time: 5 minutes.
Make the Lavender Vanilla Syrup so it can cool completely while you prep everything else. Time: 5 minutes.
Make the Roasted Corn Chicken Chili. I used a rotisserie chicken because I had it on hand and still used all the spices. I didn’t add the sour cream or cheese at the end, since I was prepping it ahead of time. I’ll add it on top and inside as we go! This only took me 15 minutes to throw together. Let it simmer for a bit while prepping everything else to really up the depth of flavor. Time: 20 minutes. 
Make the Tahini Granola Bars. These come together super quickly, but have to chill in the fridge for a bit before you cut them. Time: 15 minutes.
Make the Poblano Pesto. Whip everything up together in the food processor and boom, you’re done! Time: 10 minutes.
Make the Maple Raspberry Overnight Oats. I have found that overnight oats only really last me three days. I don’t like to make them any further ahead. This also allows for variety in breakfast- or I’ll take five more minutes on Wednesday night and make a few more. I added frozen berries to the top and put a lid on them! Time: 5 minutes.
Make the Marinated Chickpeas. A little chopping and stirring – that’s about it! Time: 10 minutes. 
Spiralize you zucchini (it will last about 3 days in the fridge with a paper towel) and prep some arugula or lettuce for salads. Place them in a container lined with a paper towel and they stay great! Time: 5 minutes.

As I go, I put everything in the containers they will live in while I’m making said dish. The only thing I wait on is the chili and the granola bars. So at this point, all I have to do is package up the soup and cut and wrap up the bars! And it should be noted here that if you feel like it’s too much or realize after a day or two you won’t use it up, you can always freeze (all, or half of) the chili, pesto and granola bars easily.

And here’s how to utilize the dishes: aside from just eating them!

Lavender Vanilla Syrup: iced coffee, lattes and cocktails, of course!
Roasted Corn Chicken Chili: served with a salad or a small sandwich, served on it’s own with tons of toppings
Poblano Pesto: serve it with the zoodles, serve it with regular noodles, spread it on sandwiches, use it in an omelet, mix with hummus or yogurt and use it as a dip, use it on pizza
Marinated Chickpeas: serve on a salad, serve on a wrap, serve as a side dish or eat them right out of the jar as a snack!
Tahini Granola Bars: snack on the go, quick breakfast, a slightly healthier dessert, crumbled over yogurt or even ice cream
Zucchini Noodles: use them in the Poblano Pesto recipe, use them as the base for a salad or even add them to the chili for extra veg.
Arugula: make a simple salad with parmesan, use as a base for the chickpeas, add to omelets, stir into the soup.

I’d love to know if (and what!) you’ve been prepping from The Pretty Dish. I love that we have a stocked fridge now and it’s all full of stuff I love so much! P.S. if you don’t have your book yet, grab a copy here!

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Currently Crushing On.

Hey hey weekend! How are you guys? Are you enjoying our wonderful spring with ALL THIS SNOW! What the what. I need this rainbow of fruit above to make up for the white stuff.

This weekend we are lying low, preparing to travel and have one of my best friends’ birthdays to attend. I’m still flipped about how to fly with kids.

Also! Don’t forget that The Pretty Dish book tour starts this week! I’ll be in Boston on Wednesday and NYC all next weekend – check out the schedule of events!

p.s. I also shared a very rambly update about Emilia at 5 months. FUN.

I hope you guys have a fabulous one! xoxo

Best things on the internet this week:

the ultimate cheese board from aldi. ooooh.

hello everything pretzel dogs! omg.

bacon parmesan pasta. yes yes yes.

i adore these spring pea veggie burgers!

these dark chocolate chunk macadamia cookies. WHOA.

this walnut avocado sauce sounds amazing.

asparagus potato soup with chive cream. so comforting.

prettiest strawberry shortcake!

and so is this GF strawberry rhubarb version!

obsessed with this pineapple garden cocktail.

these pancakes… stuffed with cheese. holy cow.

magic cellophane noodle bowls. these are crazy!

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Lemon Curd Chia Parfaits.

I’m just about ready to swan dive into this pile of lemon chia pudding.

And I’m serious about making lemon curd chia pudding a thing because it tastes like HEAVEN itself. If we could taste heaven.

The only thing better than eating lemon curd with a spoon is adding it to everything else you eat in a day. YEP.

But really, aren’t my usual chia puddings all vanilla and coconut and even chocolate? Yes. Making a little change here with the lemon.

As I made very clear over the past few days (hello, cauliflower), when I get obsessed with something, I.get.ob.sessed. Like crazy. You know that I always get in these seasonal produce moods and end up using one thing for, like, 16 different recipes.

I can’t help it! Blame it on my brain.

And that’s what I did earlier this year with lemon.

So chia seed pudding just had to happen. I love chia pudding all the time. Unlike a lot of you, I live for the texture. That little pop of seeds? Perfection! And when it’s piled high with fruit or in a parfait, I love it even more.

I’m including the recipe for lemon curd below, but let me tell you a secret: you can totally use (really excellent quality) store bought lemon curd. I probably should call these lemon curd bottomed chia pudding (sort of like my rainbow bottomed chia pudding!), but after it’s on the bottom, I swirl the lemon curd all throughout the mixture. Making it one big, wonderful lemony mess.

You know that I can’t live life without crunch, so on top we have a few toasted almonds and hemp hearts. I also used frozen berries here but let them thaw once they were on top of the pudding, so those created another layer of flavor in the form of berry juice! I mean, blueberry lemon is a classic combo so there’s that.

I only prep a few things on Sundays, but overnight oats (for a maximum of 3 days) and chia pudding (same) top the list. I rarely go a week without making the chia mess! And I don’t usually eat it for breakfast – instead, it’s a small snack or even lunch if I trash it up a bit more.

This is definitely the new go-to. Lemon curd is everything. I want to sandwich it between cake and put it on oatmeal and maybe even put it in a cocktail. I should definitely do that!

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Lemon Curd Chia Parfaits

Yield: serves 2

Total Time: 2 hours

Ingredients:

lemon curd

2 lemons, zest freshly grated
3/4 cups sugar
1/4 cup unsalted butter, softened
2 large eggs
1/4 cup freshly squeezed lemon juice 

chia parfaits

1 1/2 cups almond milk (or your milk of choice)
1/2 cup chia seeds
1 teaspoon vanilla extract
sliced almonds for topping
hemp hearts for topping
frozen blueberries for topping



Directions:

lemon curd

Place the lemons and sugar in a food processor and pulse until the mixture is combined.

Beat the butter until creamy in your electric mixer and then beat in the sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time until combined. Beat in the lemon juice – if it looks a little curdled, that’s okay! Transfer the mixture to a saucepan and heat over low heat. Cook until thickened, stirring the whole time, about 10 minutes. Remove and let the mixture cool completely, then refrigerate it.

This will make extra lemon curd, so keep it chilled in the fridge and use it on EVERYTHING.

chia parfaits

To make the chia pudding, whisk together the milk, chia seeds and vanilla extract in a bowl until combined. Refrigerate it for 30 minutes, then whisk again. Refrigerate for another hour (or even overnight).

To make the parfaits, add 1 to 2 tablespoons of lemon curd on the bottle of a glass. Add about 1/3 cup of the chia pudding on top of the lemon curd. Add another dollop of lemon curd. Then go in with your toppings! Almonds, hemp hearts, frozen berries – whatever you’d like. Honey too!

Serve immediately.

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I appreciate you so much!

Even has little lemon diving boards for me.

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Strawberry Cashew Smoothie.

The best sounding drink right now? Strawberry cashew smoothies. HELLO pink drink.

Yes yes. Super refreshing. Cold. Icy. I mean, it’s snowing… in April… but who cares.

I swear it isn’t weird. It’s super delicious. And look at the color. Millennial pink? I’m just going to go with PINK. When my food is pink (in a good way… ), there is no denying the excitement. 

So.

This smoothie! GUESS what? No banana. None.

That’s always the biggest thing you guys ask for – creamy milkshake-like smoothies without bananas. Whether you’re allergic or just can’t stand the taste, I’m always on a mission to make amazing smoothies minus the yellow things.

I love bananas, so I don’t mind them and will use them in just about any flavor. But you always can taste a hint of banana which sometimes doesn’t work. Or maybe you’re just going for a solid different flavor.

What IS in this smoothie to make it have that fabulous texture might freak you out even more. But it’s pretty much flavorless. Like, completely flavorless. It’s frozen cauliflower and it works like a charm. A charm, I tell you!

It’s not the only thing though. I also added a big handful of soaked cashews. They make the drink super creamy. Cashew milk does too – and I love it. I have been using mostly cashew milk for my own smoothies and/or cereal for months because it is deliciously thick. I go back and forth between that and coconut milk. So, so good.

Another thing is hemp seeds, which I find always add some thickening and ice cream-ish texture. They are also flavorless in the smoothie, so this is one heck of a strawberry flavor.

Which is good! At least, for me. I’m a major strawberry freak. They are my favorite fruit of all time.

Yes, my favorites change constantly because I’m a product of the internet generation and live my life around instant gratification. And while I may fall for pineapple or blood orange or watermelon, if you asked? I would always tell you that the classic strawberry is my fave.

Side note: I also really loved any and all artificial strawberry flavors when I was growing up. Like popsicles, gum, all that jazz. Gross but amazing.

For topping, I like a sprinkle of bee pollen. It’s crunchy and perfect. You could also do a drizzle of honey or even some whipped cream, because this practically tastes like dessert.

Seriously, if vegetables looked like this all the time, I’d have no problem. Right?

Oh and P.S. these are my glass straws, which I LOVE. You guys always ask about them and we use them daily. They are the best.

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Strawberry Cashew Smoothie

Yield: serves 2

Total Time: 15 minutes

Prep Time: 4 hours

Ingredients:

1/3 cup unsalted cashews, soaked
1 1/2 cups frozen strawberries
1 1/2 cups frozen cauliflower
1 1/2 cups cashew milk
2 tablespoons hemp hearts
2 tablespoons honey
1 tablespoon chia seeds
1 teaspoon bee pollen, plus extra for sprinkle
1 teaspoon vanilla extract
1/8 teaspoon sea salt



Directions:

First things first! You want to soak the cashews. They only need a few hours, but I put mine in the fridge overnight and soaked them for about 8 hours. I wouldn’t do much longer!

All all the ingredients to a blender and puree until creamy and smooth. Pour into glasses, top with bee pollen and serve!

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I appreciate you so much!

This is officially my new spring drink!

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Sweet and Spicy Roasted Cauliflower.

Okay, if you make one thing this week… let it be sweet and spicy cauliflower!

YOU GUYS. It’s crispy. And crunchy. It’s sweet. And spicy. It’s baked! Yes baked. All in the oven. No frying. Comes out full of delicious, crisp texture and is drizzled with a sticky sauce.

Dreams. This is the cauliflower of dreams.

SO.

Remember a few weeks (months?!) ago when I said I kept making a million cauliflower recipes? This was one of them!

And it’s freaking DELISH.

Seriously, I can’t think of one person who wouldn’t want to eat this cauliflower. It’s such a treat!

I can’t even believe how crispy this gets on the outside with being baked. And the sauce… oh my gosh. Well. We could drink it with a spoon.

It’s pretty easy too and requires no deep frying. You have to cut up a head of cauliflower, and whisk together some eggs and breadcrumbs, but that’s about it. I don’t disagree that dipping in egg and crumbs can be slightly high maintenance for a weeknight meal. It can! Obviously depends on the day – but try it when you have time. After the dipping, everything goes into the oven and that’s it. You’re free.

(Also P.S.! It reheats fairly well. I mean, it’s not the best – but it definitely still tastes good when reheated.)

This is one of those things that is so delicious that I could eat it alone for dinner. Like just give me the entire baking sheet. A fork. A large glass of water (and wine). I don’t even have a ton of words to say in this post because it’s such a fabulous meal that you’ve gotta make.

I beg of you!

Plus, a million explanation points.

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Sweet and Spicy Cauliflower

Yield: serves 2 to 4

Total Time: 1 hour

Ingredients:

1 head of cauliflower, cut into florets
2 large eggs
3/4 cup seasoned bread crumbs
1/3 cup panko bread crumbs
3 tablespoons all-purpose flour
olive oil for spritzing (it’s best to have a spray version here!)
4 green onions, thinly sliced

sweet and spicy sauce

4 tablespoons honey
3 tablespoons chili garlic sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/4 teaspoon minced garlic



Directions:

Preheat the oven to 400 degrees F. Place a wire rack on a baking sheet (this helps everything stay crispy) and spray it with nonstick spray.

In one bowl, lightly beat the eggs. In a second bowl, stir together the bread crumbs and flour. Take each piece of cauliflower and dip it in the egg, then dip it in the bread crumbs mixture, coating it completely. Place it on the wire rack and repeat with the other florets. Once the florets are all breaded, spray them with the olive oil. This will help the outsides brown!

Roast the cauliflower for 25 to 30 minutes, or until it’s golden and crunch.

While the cauliflower is roasting, make the sauce. Heat the honey, chili garlic sauce, sugar, soy sauce, ginger and garlic in a saucepan over medium heat. Whisk to combine. Cook until the mixture bubbles and let it simmer for a minute or two. Remove it from the heat and let it cool. It will thicken as it cools!

Remove the cauliflower from the over and drizzle it with the sauce. You can also use the sauce as a dip if you don’t want to coat the cauliflower completely. Sprinkle the whole thing with green onions and serve!

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I mean… just look at that crunch.

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Tuesday Things.

1. We got the crazy snow in April and I’m just so shocked that it’s APRIL. I’m having one of those crisis moments where I’m freaking over the time flying by.

2. I don’t even totally love bloody marys and all I want is this bloody mary in my life. OMG.

3. Now that Easter is over, I realized I’ll have the same boring, basic home decor until the fall season. Heeelllp me.

4. Since I’m totally NOT and April Fools day person (basically I’m just no fun at all), I’m glad it fell on Easter and there was a slightly distraction. As with most other things though, now that I have kids, I sort of want to do a fun trick on them when they get older?

5. Okay we have so many TV things to discuss. Homeland – getting scary. What the heck! I am loving Billions SO much and thrilled about it because you know that 3rd seasons often jump the shark (i.e. Homeland). I desperately need Scott Speedman to be a legit character on Grey’s – and like, a character that isn’t killed off in 8 minutes. What are you watching?

6. 85 things to see, hear and read in April. That’s a lot of things.

7. Speaking of! I’m starting to put together my summer reading list (already!) and can’t wait. What have you read lately? I’ve been in a slump!

8. Someone please come to my house and remove all the chocolate peanut butter eggs. Thank you.

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My Most Favorite Egg Salad.

Hello lunch! Best ever egg salad, coming right up.

Seriously, is it even appropriate to eat anything else after Easter? This is pretty much a must have. It’s going to be on my plate every day this week.

This is the best egg salad EVER. And can I tell you why? Two huge reasons:

Pickle juice. YES. Freaking pickle juice. This 100% changes the game.

And the second reason? No celery. NONE. Celery ruins everything so leave it out.

I realize that may cause a bit of controversy since many of you like the crunch of celery. I just can’t do it. To make up for that, relish is a fabulous add-in.

You guys have been asking about my egg salad recipe ever since I was pregnant with Max and told you that was my daily lunch craving. I wouldn’t even call it a CRAVING – it was just one of the only things that sounded delicious so I ate it often. The best egg salad, if I do say so.

And I ended up doing that last year at this time too when I was pregnant with Emilia. It’s just so, so good!

Thankfully, this time is stuck. I make this SO often that I don’t use any sort of recipe anymore. It’s a frequent lunch offender in this house and I don’t mind that.

Inside, I love to use a mix of greek yogurt and mayo. Don’t be a mayo hater! Seriously, if you are? Think of it this way. If you enjoy eggs and put some sort of oil on your salads? There’s your mayo base! A drop of vinegar and maybe even some Dijon. Mayo isn’t gross when you think of it that way…

I mean, I can say this because I totally used to loooathe mayo. For no real reason other than the color and consistency. But the ingredients are delicious.

Um, also, guess what? I have an amazing homemade mayo recipe in The Pretty Dish! Totally worth it. And it might include bacon. Maybe.

On top! Pickled onions, chives and occasionally a sprinkle of smoked sea salt. The combination is to DIE for. The other necessity for me is super grainy, seedy, crunchy toast. It adds to that crunch and texture and is what I end up craving in real life all the time anyway.

Here’s the other thing: I like my egg salad to still be egg salad. I don’t want it to be a slop pile mess (much like how I don’t love tons of dressing on a salad), so I keep the creamy base to the least amount that I can. And then I throw that on top of a piece of butter lettuce to make me feel better about life in general.

Pile some on toast and feel awesome about Monday!

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My Most Favorite Egg Salad

Yield: serves 2 to 4

Total Time: 15 minutes

Ingredients:

6 hard boiled eggs, peeled and chopped
2 1/2 tablespoons plain greek yogurt
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1 teaspoon dijon mustard
3 tablespoons freshly snipped chives, plus extra for topping
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon smoked paprika

to serve

butter lettuce
pickled onions
grainy bread, toasted
smoked sea salt, for sprinkling



Directions:

As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!

To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.

I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!

I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!

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Did you make this recipe?

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I appreciate you so much!

Prettiest April sight that I ever did see. Especially since it’s SNOWING right now.

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Easter Week.

A photo diary of one of my favorite weeks of the year!

These two are already little peas in a pod. I LOVE THEM.

We live for dyeing eggs in spring!

They look like unicorn eggs, right?

This little bug above had a rough week with his first real bout of sickness.

And this little bug has officially figured out she has TOES!

I hate to say that I think I’m over doughnuts. For the time being.

I made an Easter version of the chocolate sprinkle cookies in The Pretty Dish.

Egg hunt with my love bugs.

More eggs!

Her devilish expressions just kill me.

And Eddie is the master Easter egg hunt hider.

Little loves that just make my life.

And almond layer cake that my MIL brought to Easter lunch… omg.

So fun and perfect! I hope you had a great weekend.

xo

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Currently Crushing On.

Easter weekend has always been a huge favorite of mine. I love the spring feel and all the family things we do! It’s pouring rain and cold here this weekend but I’m determined to make it a few fun days. I can’t wait to watch Max in the Easter egg hunt!

Thank you for all you continued support with The Pretty Dish! I’m amazed at everything

And p.s. my March beauty and lifestyle favorites are up! Can’t believe it’s really SPRING already!

 

Hope you guys have a wonderful weekend! xo

What I’m loving around the internets!

the most gorgeous chocolate malt peanut butter cake ever.

chocolate chewy cadbury eggs cookies. omg.

love this! easy meal prep for daily vegetarian lunches.

the most stunning beet tzatziki!

lemon chamomile cocktail. it’s so pretty.

how cute are these hot cross buns?

this vegan citrus coconut cake looks amazing.

this one pot mexican shrimp dish looks perfect for weeknight meals.

matcha macarons with mango buttercream! whoa.

love the idea of these strawberry oatmeal bars.

one bowl cardamom carrot cake that is stunning.

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March Favorites: Lifestyle.

It’s March favorites time! There are all the fun things I like to categorize as food + fun that I’ve been crazy over this month. All my favorites are below!

The Goop Podcast. I mentioned this on instagram stories a few times and even in my Tuesday things. I am not a huge Goop person (if you know what I mean – however, hasn’t it seem… less “outlandish” more recently?) but this podcast is so, so, so good! The Oprah episode is a must listen.

Dax’s Armchair Expert Podcast. Still listening to this one every week too. I know I mentioned it last week but wow – it’s just great. I love really long podcast episodes.

The Greatest Showman + the soundtrack. Ohhhh my gosh. I never got to see this in the theater since it came out like five minutes after Emilia was born. My friend Kristen sent it to me on iTunes last week and I’m obsessed. I watched it (well, had it on!) three times in a row last week. And I can’t get over the music. So, so good.

Kelly Clarkson’s Meaning of Life Album. I’ve been listening to this album a ton too and I LOVE it. It’s so freaking good. Everything is catchy.

 

Mudpie deviled egg platter. I ADORE this. It’s so fun and festive for spring. I know it’s late in the season, but maybe you can find it on sale! I got mine at a local store, but mudpie is also in many boutiques in different areas. I love the brand!

Pitaya Plus packs. I’ve mentioned these a million times but guess what? We are going crazy with smoothie bowls. When I say “we,” I mean that Eddie has also been making one EVERY SINGLE NIGHT. We love pitaya more than acai and I find that buying the cubes online makes smoothies or bowls easy to blend too! We find the packs at whole foods. And I have a killer recipe in my new book!

The chocolate sprinkle cookies from The Pretty Dish. These cookies are SO delicious and chewy and brownie-like that we all can’t stop making them.

Yeti 30 oz Pink Rambler. I am so in love with this. So, I’ve always been a huge water drinker (like since I was a kid) but I never wanted ice cold water. It wasn’t until last year when I was pregnant with Emilia that I craved it. I’ve wanted it ever since, and I bought multiple large cups with straws since I’ve been nursing. Breastfeeding thirst is crazy. Nothing would stay cold through the night thought – until this!

AG Sateen Mid Rise Skinny Jean. I got these at Anthro a few weeks ago and really love them. They have just enough stretch. The only downside is since they are the sateen, they do collect a little lint. But not much! Seriously comfortable.

We the Free Tangerine Tee. I LOVE this shirt. It’s super stretchy and soft and not totally huge at the bottom (but yes it is very flowy). It’ just really comfortable to wear around the house/quick errands/etc right now! And like most Free People things, it runs huge.

I am OBSESSED with Cloth and Stone denim. I absolutely love this shirt in both white and denim. Like the last thing I need is another denim shirt but I can’t HELP IT.

What are you loving this month? I want to know!

[none of this is sponsored, just like to talk about things that I discover and love over the month. i purchased everything myself. tell me your faves! there may be a few affiliate links above. xoxoxo.]

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