this week's healthy food prep: 12/28

one last prep for the year! i must say, i went out strong with this one...

the week between christmas and new year’s is arguably my favorite of the year. i go into hibernation mode in my childhood bedroom and i’m not ashamed to admit that at 27 years old, i couldn’t love it more.

with zero plans to leave the house, i didn’t really need to prep this week. but with all 6 of us home, i took advantage of the extra mouths to feed and got to cooking!

i really leaned into seasonal produce and ingredients this week. my favorite recipe is easily these roasted eggplant meatballs. eggplant is one of my favorite veggies, yet i don’t get to cook with it enough. my mom makes these incredible eggplant bites (we call them eggplant dumplings) inspired by her grandmother. i’ve always wanted to turn them into a heartier bite, so i added ground beef to these to bulk them up. when i tell you i’ve never had anything quite like these before… just trust me. the most unique bite with so much flavor.

i wanted to make two main dishes that could both go with these meatballs. as always, a grain bowl is on the menu. this week i candied some pecans for a sweet and salty flavor profile. paired with warm roasted winter veggies, dried cranberries, grated parm, and all brought together with a lush creamy balsamic, this candied pecan shredded brussels grain bowl is next level.

but don’t let it distract you from this fresh basil & mozzarella double bean salad! i wanted an italian-forward dish in the mix, since these meatballs were reminiscent of an eggplant parm. packed with protein and kept simple and light, i love this one for lunches or as a side dish at dinner!

who would i be without a sweet treat in the mix!? if there’s a christmas tree up in my house, then there’s gingerbread in my oven. every year i make this vegan spiced gingerbread loaf and my sisters and i go crazy for it. the flavor is so prominent and the texture is so decadent. we love ours with breakfast but have plans for a slice with a healthy hot chocolate later this week.

in the spirit of resting and keeping work to a minimum, let’s get right to it. i hope you and your loved ones are having a restful, healthy, and joyful holiday season ❤️

the menu:

• vegan spiced gingerbread loaf

• candied pecan shredded brussels grain bowl

• roasted eggplant meatballs

• fresh basil & mozzarella double bean salad

the grocery list:

note that a handful of these items are pantry staples, so you may already have them on hand and won’t need to purchase :) or if you do need to buy them, i have plenty of other recipes that call for these ingredients, so you’ll have plenty of use for your purchase!

🥕 produce

• 2-3 large sweet potatoes

• 1 large red onion

• 1 big bag of bunch of kale

• 1 bag of shredded brussels sprouts

• 1 large eggplant

• 1 bunch of fresh parsley

• 1 bunch of fresh basil

• 1 quart of cherry tomatoes

• 1 sprig of fresh rosemary

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🥩 meat

• 1 pound ground beef

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🥚 eggs/dairy

• 1/2 dozen eggs

• 1 container of grated parmesan cheese

• 1 container of fresh mozzarella cheese pearls

• 1 single-serve (5.3oz) container of plain coconut yogurt

• 1 carton of non-dairy milk (unsweetened almond or preferred)

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🧂 misc

• olive oil

• apple cider vinegar

• unsweetened applesauce

• molasses or date syrup

• vanilla extract

• brown sugar

• oat flour

• almond flour

• baking soda

• sea salt

• black pepper

• ground ginger

• ground cinnamon

• ground nutmeg

• maple syrup

• raw pecans

• dried cranberries

• 1 microwavable quinoa pack

• tahini

• dijon mustard

• balsamic vinegar

• red wine vinegar

• gluten-free breadcrumbs

• onion powder

• 2 cans (15oz each) cooked white beans (canned)

• 1 can of cooked artichoke hearts

and now for the fun part— recipes below :)