Sometimes it can be daunting to try to think of eating a weeks worth of home cooked meals when; 1) You’re watching your budget 2) You’re cooking for a family 3) You live a busy life. BUT, if we slow down for a second–and try not to overachieve–the answer can be extremely simple.

Took a few minutes on Sunday to marinate some portabellas, zucchini, and squash. I pan cooked the mushrooms on high heat for about 10 minutes (nothing in the pan except mushrooms) and placed them in a tupperware of the marinade. I sliced the zucchini and squash and put them in with the mushrooms raw.

Marinade: Amino liquid, water, mexican oregano, chili powder, cumin, garlic powder, and lemon juice

Also baked some sweet p’s for grab-n-go snacks. Made for a quick breakfast too! Did you know: “Sweet potatoes contain vitamin A, vitamin C, manganese, fiber, B vitamins, potassium and even iron. In fact, Whole Foods considers sweet potatoes one of the healthiest vegetables we eat.”~LIVESTRONG.COM

When Monday hit, I could tell it was going to be a very busy week. I was so happy that I had taken 15 minutes to get that stuff prepared. I realized that the options of quick and fulfilling meals for the week were endless especially when I took inventory of what I was working with.

In fridge: veggies stock, greens, carrots, and peppers, whole wheat tortillas, salsa. In Pantry: garlic, onions, quinoa, brown rice, whole wheat noodles, crackers, beans, and can of stewed tomatoes.

What would you have made with these ingredients?

This is what went through my mind:

Next Sunday I think I will prepare roasted bells, a large batch of quinoa, and organic tofu. Mmmm, what will we create with that?