What I Cooked: Pt. Four

Some weeks are harder then others - last week was a heavy one.
With Mike out of town for work, I relied heavily on my precooked, freezer meals. As I always do when he is away, I try to distract the girls by letting them pick what we eat a couple nights. This time, they so badly wanted to order in pizza - music to this tired Momma’s ears. So we tried one of the Panago Plant Based pizzas - a delicious plant based crust topped with Daiya Cheese. I’m not a huge Daiya fan but my girls loved it!
Living a healthy life that is sustainable requires flexibility with food. Is take out pizza the healthiest option? No, but choosing vegetable toppings and plant based cheese makes it a better choice then regular pizza.

Also, it helps to have incredible friends who drop snacks off unannounced or invite your family for dinner!

For what I actually DID cook this week:

Hearty Wild Rice Soup
Such a customizable soup recipe. Use whatever vegetables you have on hand, whatever grain you have. You can make this using flour and dairy free milk for the cream sauce - but a can of full fat coconut milk is my absolutely favorite.
This recipe makes quite a bit, but I still like to double it and freeze a bunch. Cook once and have many meals out of it. I find it works better to leave the rice out until you serve the soup, otherwise the rice soaks up all of the liquid.

Simple Peanut Stir Fry
My absolute favorite clear out the fridge meal - fast and easy! Use whatever vegetables you have on hand and play with sauce ingredient amounts to make it to your taste.

1/4 cup Natural Peanut butter (if you own non natural peanut butter, for the love of everything THROW IT OUT. It is not peanut butter - it is chemicals, oils and sugar.)
1/4 cup Soy Seasoning, Tamari, Soy Sauce or Coconut Aminos
2 tbsp Rice vinegar
1 tbsp Sesame oil
1 inch Fresh grated
1 medium onion, diced
2 cloves of garlic, minced

Serve on top of rice (basmati or wild rice are my favorites) or lentil noodles