mix-it-up meals for class consumption

The fall is here, school has started, legions of young adults are roaming Boston, and I'm back to my "normal" routine. "Normal" to me is being back in class (two nights a week) and dealing with school work and planning ahead for the upcoming days. While my normal doesn't fit the typical definition of the word, I've become accustomed to it over the past two years and the transition into this semester particularly has been pretty seamless. I'm now in class on Monday and Tuesday nights, back-to-back. Which means my prep night has moved from Monday to Sunday. 

I know I make life a little bit more difficult for myself-- I could just pack a sandwich and a bag of chips or something simple like that. But instead, the foodie in me cries out for something yummier and healthier. If I'm forcing myself to sit in a classroom for three hours two nights in a row, I better have a good dinner to enjoy. I haven't posted what I've made for meals the past few weeks because the dishes are pretty simple and some of it is from recipes from other bloggers, but J-Hay reminded me last night that there still may be interest in what I'm making. And I hope he's right. Because my main objective when starting this thing was not to post inventive or mind-blowing recipes on a daily basis, but to (hopefully) encourage others to eat more veggies and whole foods and to show others that it's not that hard.  

While the meals I've made haven't been mind-blowing, I do think they've been a little inventive. Not everything packs well, survives a ride in a backpack (because I run commute), and tastes good as leftovers. But I've made it work. And what's great is that you can take any meal below and customize it to meet your foodie desires.

 

Meal 1: Farro with sauteed green peppers, green beans, and red onion, tossed with light Caesar dressing

So you don't like green beans... mix it up! Pick your favorite veggies and go to town!

Meal 2: Farro with sauteed green beans, corn, tossed with Parmesan cheese

Corn isn't a vegetable, you say... well, take it out and add some kale!

Meal 3: Zoodles (zucchini noodles) with green beans and corn, tossed in kale pesto, topped with tomato balls

Pesto don't float your boat? Toss in olive oil and Parmesan cheese instead!

Don't forget to add some protein to each meal... fish, chicken, pork, whatever is your desire... just throw it on top. You've got a pretty simple and quick meal which can be made in bulk and enjoyed over the course of a week.