Now that the school year has started, one of my goals is to eat healthier. Over the summer, we ate lots of fruits and veggies, but there were also lots of extra treats. Daily ice cream for dessert wasn’t out of the ordinary. It’s time to get back on track. That’s why I planned some make ahead meals with superfoods for this week.
First, I have to admit that I wasn’t terribly familiar with all the different superfoods. I knew salmon and spinach were on the list, but I needed more ideas for this week’s meals. I used Woman’s Day’s article on the 52 Best Superfoods to select ingredients.
Superfoods Make Ahead Meals
Breakfast – Blueberry Baked Oatmeal and the Powerhouse Weightloss Smoothie
I usually don’t include breakfast in my make ahead meals posts. We usually grab a granola bar or pancake as we rush out the door. However, this week I decided to be conscious of what we ate all day. I needed something quick and easy.
I made the blueberry baked oatmeal from Laura Fuentes. It contains oatmeal and blueberries, which are both on the superfoods list. Now, I just need to pop a square of oatmeal in the microwave, and I’ll still be out the door on time.
I also wanted a drink to take to school with me. I’m not a coffee drinker, and it’s too warm to start drinking tea, so I found the Powerhouse Weightloss Smoothie from Easy Healthy Smoothie. With avocados, blueberries, and chia seeds, this smoothie is packed with healthy ingredients. It takes less than a minute to blend in my Nutri Ninja.
Armed with my baked oatmeal and smoothie, I’m hoping to make it to lunchtime. Last year, I ate at 11:00. This year, my lunch was moved to 12:30. Hopefully, this breakfast will hold me over until I get to eat.
Monday – Smoked Salmon Spring Rolls and Potsticker Noodle Bowls
Salmon is one of my family’s favorite superfoods! When I saw the recipe for smoked salmon spring rolls from Susan Conley at Cook the Stone, I knew I had to make them! The smoked salmon and veggies are delicious together! We actually ended up eating some of them right away. To keep the rest for dinner on Monday, I wrapped them in a damp paper towel and put them in a baggie.
Susan also has a great infographic showing the health benefits of many different superfoods.
Since we already ate some of the spring rolls, I decided to make a side dish to serve with the rest. I found the recipe for Potsticker Noodle Bowls from Kristin at Iowa Girl Eats, and they sounded like they would pair perfectly with the spring rolls. I left out the pork and just added more veggies, like bok choy. Ginger, eggs, and bok choy were all on the superfoods list.
Tuesday – Baked Salmon and Spinach Au Gratin
Tuesday night I am going to stop at the fish market for some salmon. I already prepared the Lightened-Up Creamed Spinach Au Gratin from Brianne at Cupcakes and Kale Chips. Tuesday night, I will bake the salmon and the spinach au gratin. It will be ready and on the table in less than 30 minutes.
Wednesday – Cod with Spinach and Tomatoes
I made the Grilled Cod with Spinach and Tomatoes from Allrecipes before. We had leftovers, and it actually tasted better the next few days after all the flavors combined. I cooked the cod today to allow the flavors to marry before dinner on Wednesday night. Wednesday night, I will just quickly heat and serve it. We need to be out the door by 5:30 for soccer practice, so this will be the perfect meal.
Thursday – Broccoli and Cheese Quiche and Mushroom and Cheese Quiche
Since eggs were the first superfood listed, I wanted to find a way to incorporate them into one of our meals. I don’t have time to make eggs in the morning for breakfast, so I decided to make quiche for dinner Tuesday night.
Both broccoli and mushrooms also made it on the superfoods list, so I decided to add those to my quiche. I found the recipe for broccoli cheese quiche from Lauren at Tastes Better from Scratch. I didn’t add the bacon, but I followed the rest of the directions exactly.
I decided to use the same recipe for my mushroom quiche. I just replaced the broccoli with mushrooms. When I baked them, the broccoli quiche was done after 45 minutes. The mushroom quiche was still watery, so I left it in for 10 more minutes. Then, it was perfect.
Friday – English Muffin Pizzas
Since whole grain English Muffins and tomato sauce were both on the superfoods list, I decided English Muffin pizzas would be dinner for Friday night. Hopefully, a little bit of cheese won’t hurt. If you haven’t noticed that’s the one non-superfood I just can’t live without. We’ll top our pizzas with mushrooms, spinach, and tomatoes.
I usually don’t include lunch in my make ahead meals posts, but this week I found something that fit perfectly. My grocery store, Giant, had coupons for two free bags of Birdseye Vegetables. They have a new line of Superfood Blends. I got two of them completely free. One is barley and kale, and the other is chickpeas and spinach. I can just pop them in the microwave at school and have perfect lunches ready in no time. The rest of the days, I’ll take leftovers.
Dessert – Greek Yogurt Sundae
Planning dessert was the hardest part of my week. How was I going to get my kids to eat a dessert packed with superfoods when they were used to ice cream? I decided to make the dessert fun and similar to what they’ve enjoyed all summer.
Greek yogurt and lots of types of fruit were on the superfoods list. I decided to set up a Greek yogurt sundae bar. The kids put yogurt in the bottom of parfait glasses. Then, they chose fruits as toppings for their sundaes. Miss M chose grapes, blueberries, and oranges. She also wanted a maraschino cherry on top, just like she adds to her ice cream sundaes.
Believe it or not, they liked the Greek yogurt sundaes just as much as they enjoyed their ice cream sundaes. They asked to make them again tomorrow. Of course, I said yes.
While every week’s make ahead meals won’t be this packed with superfoods, at least I know all the items that are on the list. I can try to include more of them in my meals in the future.
What is your favorite superfood?
Let me know in the comments below.
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