Patricia's Classic Kitchen, 3239 Counts Lane, Cincinnati, OH (2026)

06/05/2026

32g of plant protein in one hearty bowl. This easy beef stroganoff is a satisfying post-workout meal packed with protein from seitan and creamy goodness from dairy alternatives. It's meal-prep friendly, perfect for busy weeks ahead.

Here's how it comes together:
- 4 tablespoons butter
- 1 pound seitan (or beef if you prefer)
- 1 cup onion, chopped
- 1 cup white mushrooms, sliced
- 4 cloves garlic, minced
- 2 teaspoons ground sage
- 3 tablespoons flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 2 tablespoons heavy whipping cream
- 1/4 cup sour cream
- Salt and pepper to taste

1. In a large skillet, melt 1 tablespoon butter.
2. Brown the seitan, remove it from the skillet, and set aside.
3. Add the remaining butter, then sauté onions and mushrooms until soft.
4. Add garlic and cook until fragrant.
5. Stir in sage and flour, cooking for about 2 minutes.
6. Add beef broth, Worcestershire sauce, and seitan; let simmer until thickened.
7. Off the heat, mix in cream and sour cream until combined.

Use enough liquid to keep it saucy; nobody likes a dry stroganoff. Save this for meal-prep Sunday.

06/05/2026

20g of plant protein in a flavorful chilla that fuels my workouts.

Made with moong dal, these savory pancakes are packed with protein from the lentils and healthy greens. They’re an awesome option for meal prep or a quick post-workout bite that you can whip up in no time.

Here's how it comes together:
- 1 cup moong dal (split yellow lentils)
- 1/2 cup water (adjust for batter consistency)
- 1/2 cup chopped spinach or mixed greens
- 1 small onion, finely chopped
- 1-2 green chilies, finely chopped
- 1/2 inch ginger, grated
- 1/2 teaspoon cumin seeds
- Salt to taste
- Oil for cooking

1. Soak the moong dal in water for 2-3 hours, then drain.
2. Blend it to a smooth batter with water.
3. In a bowl, combine the batter with chopped greens, onion, chilies, ginger, cumin seeds, and salt.
4. Heat a non-stick pan and drizzle a little oil.
5. Pour a ladleful of batter onto the pan and spread it into a thin circle.
6. Cook until the edges crisp up, then flip and cook the other side.
7. Serve hot with chutney or sauce.

Don't skimp on the cooking oil; it'll make all the difference in that crisp texture.

Save this for meal-prep Sunday.

06/05/2026

32g of plant protein in one bowl. This Vegan Goulash is loaded with lentils and whole grain elbow macaroni, making it a fantastic post-workout meal that keeps you fueled and satisfied. It's a hearty, savory dish that you can whip up for meal prep or as a cozy weeknight dinner.

Here's how it comes together:
- 2 White Onions (diced)
- 3 cloves Garlic (minced)
- 28 ounces Organic Tomato Sauce
- 14.5 ounces Organic Fire Roasted Tomatoes
- 3 cups Organic Vegetable Broth
- 2 cups cooked brown or green lentils
- 1 cup finely chopped Baby Bellas or Other Mushrooms
- 1 Red Pepper (diced)
- 1 Tablespoon Hungarian paprika
- 3 Tablespoons soy sauce (Liquid Aminos or Tamari)
- 1 Tablespoon Vegan Worcestershire Sauce
- 2 Tablespoons Italian Seasoning
- 2 teaspoons Garlic Powder
- 2 whole Bay Leaves
- 2 1/2 cups uncooked Whole Grain Elbow Macaroni
- Chopped Basil, thyme, or chopped parsley

1. Sauté onions and garlic until soft.
2. Add mushrooms and red pepper, cook until tender.
3. Stir in tomato sauce, fire roasted tomatoes, and vegetable broth.
4. Mix in lentils, spices, and seasonings.
5. Add uncooked elbow macaroni and bay leaves.
6. Bring to a boil, then reduce heat and simmer until pasta is cooked.
7. Remove bay leaves and serve topped with fresh herbs.

Double the batch; it reheats better than it cooks fresh. Keep this one, it saves busy weeks. 🌱💪

06/05/2026

32g of plant protein in one bowl. This One Pot Lentil Pasta packs a punch with lentil pasta and fresh veggies to fuel your workouts. It’s a quick post-lift meal that fits your macros and keeps you satisfied.

Here's how it comes together:
- 2 tablespoons olive oil
- 2 shallots, sliced thinly
- 5 cloves garlic, minced
- 2 cups diced roma tomatoes (about 4 medium)
- 1 2/3 cups vegetable broth (plus more as needed)
- 6 servings lentil pasta (about 12 ounces)
- 2 cups fresh basil leaves, packed
- Optional: handful fresh spinach
- 1/2 teaspoon salt
- Optional: 1/4 teaspoon crushed red pepper for heat

1. Heat olive oil in a large pot on medium high heat.
2. Add shallots and cook for about five minutes until soft and caramelized.
3. Stir in garlic and cook for 2-3 minutes until golden.
4. Add diced tomatoes, salt, and crushed red pepper; cover and cook for 7-8 minutes.
5. Press tomato pieces to squish out juices, then add broth and pasta.
6. Bring to a low boil and cook until pasta is al dente, stirring occasionally.
7. Remove from heat, stir in basil and optional spinach until wilted.

Double the batch, it reheats better than it cooks fresh. Save this for meal-prep Sunday. 🌱🍝

06/05/2026

28g of protein packed into these meatballs.

These vegetarian lentil meatballs are a solid option for post-workout recovery or a meal-prep staple. The protein comes from hearty lentils and the addition of an egg or flaxseed for binding. They’re filling and provide great nutrition for any training routine.

Here's how it comes together:
- 1 cup lentils
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
- 1 egg (or flaxseed egg for vegan option)

1. Cook lentils according to package instructions.
2. In a pan, heat olive oil and sauté onion, garlic, and carrot until softened.
3. In a bowl, combine cooked lentils, sautéed vegetables, breadcrumbs, cheese (if using), Italian seasoning, parsley, egg, salt, and pepper.
4. Mix well and form into meatballs.
5. Bake at 375°F (190°C) for 25-30 minutes or until golden.
6. Serve with pasta or rice and your favorite sauce.

Mix in a little nutritional yeast for an extra protein boost.

Save this for meal-prep Sunday.

06/05/2026

32g of plant protein in one bowl. This vegan Beef Stroganoff packs a punch with high-protein sources like seitan and whole grains from the egg noodles. It’s a fantastic meal-prep option, perfect for refueling after your workout or keeping you satisfied throughout the week.

Here's how it comes together:
- 1 pound seitan, thinly sliced
- 1 cup Cremini or white mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup cashew cream
- to taste salt and pepper
- optional paprika
- 8 ounces egg noodles, cooked until tender
- 1 tablespoon olive oil (to toss with noodles)
- to taste chopped parsley

1. Cook the egg noodles according to package instructions.
2. In a large pan, heat the olive oil and sauté onions and garlic until fragrant.
3. Add the mushrooms and sauté until soft.
4. Stir in seitan, vegetable broth, Worcestershire sauce, and mustard; simmer until thickened.
5. Remove from heat and mix in cashew cream.
6. Toss the cooked noodles with the sauce, adjusting seasoning as needed.
7. Serve with chopped parsley on top.

Use high-quality seitan for the best texture and flavor. Save this for meal-prep Sunday.

06/05/2026

32g of plant protein in one bowl.

These lentil cakes pack a serious punch with protein from green lentils and walnuts, making them a solid choice for post-workout recovery or meal prep for busy days. Plus, they’re versatile enough to enjoy any time without the need for a fancy kitchen!

Here's how it comes together:
- 2 cups cooked green lentils
- 2 tbsp olive oil (divided)
- ½ onion (diced)
- 4 cloves garlic (rough chopped)
- 8 oz mushrooms (sliced)
- ½ cup cooked quinoa
- ½ cup coarse walnut meal
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dry parsley (or 1 tbsp fresh parsley)
- ¾ tsp salt
- 1 tbsp ground flax seed mixed with 2 tbsp water
- 3 tbsp water
- 2 tsp coconut aminos (or soy sauce)
- 1 cup soy milk
- 2 tbsp nutritional yeast
- 1 clove garlic (chopped)
- 1 tbsp cornstarch (or tapioca starch, or flour)

1. Cook lentils and quinoa according to package directions.
2. Combine ground flax and water in a bowl; let sit.
3. Sauté onion, garlic, and mushrooms in 1 tbsp olive oil for 5 minutes.
4. In the flax bowl, add half of the lentils, mushroom mixture, quinoa, walnut meal, spices, and coconut aminos; blend until thick.
5. Stir in the remaining lentils and mix well.
6. Form 12-15 patties. Preheat a skillet with 1 tbsp olive oil.
7. Sear cakes for 2-3 minutes on each side until browned.

Double the batch; they reheat better than they cook fresh.

Save this for meal-prep Sunday.

06/05/2026

32g of protein in a hearty bowl of comfort. This delicious Hamburger Stroganoff is packed with protein from the beef and sour cream, making it a great post-workout option or meal-prep staple. Perfect for those busy days when you need something filling and satisfying without sacrificing flavor.

Here's how it comes together:
Ingredients:
- 1 pound ground beef
- 8 ounces egg noodles or pasta of choice
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste

1. Warm olive oil in a large skillet over medium heat.
2. Sauté onions and garlic until translucent and fragrant.
3. Add ground beef, breaking it apart while browning.
4. Mix in paprika, salt, and pepper for flavor.
5. Stir in mushrooms until tender, then dust with flour.
6. Gradually whisk in beef broth, simmering until thickened.
7. Fold in sour cream, then serve over cooked egg noodles, garnished with parsley.

Use lean ground beef for a lighter version while retaining the rich flavor. Save this for meal-prep Sunday.

06/05/2026

22g of plant protein in these delicious patties.

Loaded with sweet potatoes and red lentils, this dish is perfect for post-workout recovery or meal-prep during the week. These patties pack a punch in flavor and nutrition without any fuss.

Here's how it comes together:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked red lentils
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil for frying
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced (for dressing)
- Water as needed to thin the dressing

1. Boil sweet potatoes until tender, then drain and mash.
2. In a bowl, mix mashed sweet potatoes, lentils, breadcrumbs, onion, garlic, cumin, salt, and pepper until well combined.
3. Form the mixture into patties.
4. Heat olive oil in a skillet over medium heat and cook the patties until golden brown, about 4-5 minutes per side.
5. For the dressing, whisk together tahini, lemon juice, garlic, and water until smooth. Adjust for desired consistency.
6. Serve the patties warm, drizzled with dressing.

Prep ahead so you always have a healthy option ready!

Save this for meal-prep Sunday.

06/05/2026

28g of plant protein in this creamy mushroom soup.

Loaded with fresh mushrooms and a touch of heavy cream, this recipe is a flavor-packed way to refuel post-workout. It's great for meal prep too—just store it in the fridge and reheat when you need a quick, satisfying meal.

Here's how it comes together:
- 1 lb fresh mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

1. Heat olive oil in a large pot over medium heat.
2. Sauté chopped onion and garlic until translucent.
3. Add sliced mushrooms and cook until browned.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Use an immersion blender to puree to desired consistency.
7. Stir in heavy cream, season with salt and pepper, and serve hot garnished with fresh parsley.

Make sure to adjust the seasoning to your taste; it really makes a difference!

Save this for meal-prep Sunday.

Patricia's Classic Kitchen

06/05/2026

06/05/2026

06/05/2026

06/05/2026

06/05/2026

06/05/2026

06/05/2026

06/05/2026

06/05/2026

06/05/2026

Address

Website

Alerts

Shortcuts

Share

Category