I’m not much of a meal planner. I’d love to be. The thought of KNOWING what food you’re making all week, and buying groceries just for those meals sounds heavenly. But the reality is, I’m just not that organized. And I probably won’t ever be.
So instead of “meal planning” I do more “ingredient planning”. There are a handful of things I always use when I cook. My “go-tos”. So every week I make sure I have a few of these things ready to go in the fridge. Cooked grains in big batches, some fresh veggies washed and prepped, beans already cooked (or let’s be honest, just even rinsed out of the can). And then I can easily put together a few quick meals for lunch or dinner.
This mediterranean greek quinoa bowl is essentially me just pulling together a few things (already made and ready to go) from my fridge. It couldn’t have been simpler to put together and it was the perfect summer lunch. Light and refreshing. Delicious, and an added bonus that it’s actually GOOD for you.