When I’m working on my blog throughout the week, or any of the other million things to get done, I often don’t have time to cook a full meal right then and there so I end up falling back on whatever is fastest and easiest. A lot of times the fastest option is an instant soup or a bag of chips. But how much nutritional value is that adding to my day? Pretty close to nothing!
One of my biggest dilemmas, as I’m sure is the same for many others, is that I always find myself having to choose between quick and convenient or something healthy with less than a week’s worth of salt content. Honestly, other than a salad or a piece of fruit, most things are going to take longer to make than a microwave soup or tv dinner.
One strategy that has really helped me with this is planning ahead. If I make something ahead of time, then by the time it’s meal time comes around, I can just grab it from the fridge or pop it in the microwave. This is just as convenient as eating something that I know has little or no nutritional value. And since I made it ahead of time I know exactly what’s in it.
Lately I’ve been trying to better my meal planning skills but I’m still no expert. As a foodie and someone who just LOVES food, I’m not a fan of eating the exact same thing every single day for a whole week. I’ll usually purposely make extra at dinner time so I can eat the leftovers for lunch the next day, but that’s really the extent of my meal planning skills so far.
But at least once a week I find that hubby or I are hungrier than usually and not much leftovers are saved for the next day. In these situations I find myself desperately searching for something quick and easy but still healthy enough that I won’t feel sick after eating it. Yeah, sure, a veggie salad would do the trick, but how satisfying is it to just eat the same salads all the time?
While trying to plan something that I could make ahead to ensure at fast and healthy lunch, I found myself making veggie stir fry hand pies. Unlike salad, I probably could eat stir fry every day of the week. It’s got all your nutritious veggies in it, but also some sauce to add a whole lot of flavor.
Normally stir fries are served with rice. But if you’ve only got one hand to spare at meal time, silverware can be a little tricky. These hand pies are awesome for on the go and are made with whole wheat flour to add an extra serving of healthy grains. I happened to use what leftover veggies I had in the fridge, so feel free to do the same and switch up the ingredients if you prefer other veggies as a filler.
For stir fry:
- 1 cup broccoli (cut into florets)
- 1 carrot sliced
- 1/2 onion
- 1/2 bell pepper
- 1 cup mushrooms sliced
- 1/4 soy sauce
- 2-3 garlic cloves minced
- 1 tsp ginger
- 1 tbs sugar
- 1 1/2 cups whole wheat flour (or other if you prefer)
- 1/2 tbs dry active yeast
- 1/2 tbs sugar or honey
- 3/4 cup warm water (it’s important that the water is warm to the touch but not hot)
- 1 tsp salt
- Add all veggies to a medium pan and sautee over medium heat until soft.
- Once soft, add soy sauce, garlic and ginger and stir until well coated.
- Stir in sugar and cook on low for a few more minutes.
- In a large mixing bowl, combine water, sugar and yeast. Let sit for about 5 minutes or until frothy.
- Add flour and salt and stir until well combined. Cover and let sit for about 15 minutes in a warm place.
- On a floured surface roll out dough, being careful not to add more flour than needed.
- Cut several circles from the dough. (I found it easiest to cut circles from the dough using the top of a wide rimmed cup. You could also use a small bowl if you’d like larger pies or just cut using a knife.)
- Add about two table spoons of stir fry to a circle and either fold over, sealing the corners or top with another dough circle.
- Seal the edges by pushing down on them with a fork.
- Cut a slit at the top of each pie and bake at 350 degrees for about 15 minutes.