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New Day Cafe: Meal Prep Sunday [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-06-08
Good morning, Newdists. Crazy times, huh?
Well, much like American democracy itself, I have found myself in a complete tailspin these past several weeks/days, and it’s only getting worse. As in, lights flashing, sirens blaring, something has to change. I’m starting with very basic self-care that I’ve been neglecting to do lately. Today, that means some simple meal prep for the coming week. I thought I’d share my plans and some recipes I love.
My way of meal prepping is a little different. When the BF meal preps for the week, he likes to have completely prepared meals ready to go, which can just be popped into the microwave for a few minutes and that’s that. (I think that’s how most people think about meal prep.) I tend to get bored with the same exact meal preps over and over again, so I prefer to meal prep one “big” thing (usually a pot of something) that can be customized each time I eat it. I also like to prepare individual components that can be assembled into a variety of meals.
My “big” thing this week is a pot of Greek white bean soup. I follow this recipe from Mediterranean Living (one of my go-to sites for Mediterranean recipes):
Ingredients 4 large carrots, sliced thin
5 celery sticks, sliced thin
1 large onion, sliced thin
1 cup extra virgin olive oil
1/2 tsp dried oregano
1 bay leaf
3 slices orange (skin and flesh)
2 tbsp tomato paste
15 ounces cannellini (white) beans 4 cans
2 cups water Instructions Sauté carrots, celery, and onion in olive oil on medium heat until soft. Add oregano and bay leaf.
Add orange slices and tomato paste. Sauté for 2 minutes.
Add Cannellini beans, 2 cans with liquid, 2 cans drained. Add 2 cups water.
Simmer for 30-40 minutes until soup thickens, stirring occasionally.
Yes, you read that correctly—ONE CUP of olive oil. It really helps with satiety, not to mention the health benefits of extra virgin olive oil. The slices of orange might seem a bit strange, but they serve the same purpose as the bay leaf, which is to add subtle flavor. I’ll probably eat this with fish or soft-boiled eggs for added protein.
I’m also making a big batch of tzatziki sauce to eat throughout the week (RIP anybody in the vicinity of my breath). I like this recipe, which I’m planning to double:
Ingredients 1/2 of a large cucumber - unpeeled
- ▢ 1 1/2 cups plain full fat Greek yogurt
▢ 2 large garlic cloves - finely minced
- ▢ 2 tablespoons extra virgin olive oil
▢ 1 tablespoon white vinegar
▢ 1/2 teaspoon salt
▢ 1 tablespoon minced fresh dill Instructions Grate the cucumber and drain through a fine mesh sieve overnight in the fridge. If you don't have time to do the overnight drain, just gently press the cucumber in the sieve to press out more of the liquid.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight. If you want to serve this immediately, then you can skip the overnight part.
Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
I’m not sure why somebody would only add a single tablespoon of fresh dill, but I’m probably quadrupling that (at least). Needs more garlic, too (as I said, RIP anybody in the vicinity of my breath this week). I have salmon and other fish in the freezer, so I’ll probably eat the tzatziki sauce with that, along with broccoli and rice. If I need more variety, I also have ingredients to make frittatas. I like to make mine with shallots, spinach, grape tomatoes, and feta. This isn’t exactly like mine, but it’s close (minus the cream and cheddar, and add tomatoes): x YouTube Video
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