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

08/22/2026

32g of plant protein in one bowl. This creamy one-pot dish packs a punch with protein from white beans and a sprinkle of parmesan, making it an excellent post-workout meal or a hearty dinner. Plus, it’s quick to prepare, so you won’t spend all night in the kitchen after training.

Here's how it comes together:
1 tablespoon oil from the sun-dried tomato jar
1 small onion, finely diced
3 garlic cloves, crushed
1 teaspoon salt
1/2 cup sun-dried tomatoes, chopped
1 tablespoon dried thyme
1 teaspoon chili flakes
1/2 cup cream (regular or plant-based)
2 cans of white beans (400g/14oz each)
1/2 cup finely grated parmesan, plus 1 tablespoon for garnish
2 cups spinach leaves, chopped
1 tablespoon chili oil, to serve

1. Heat the oil in a pan over medium heat.
2. Add onion and salt; cook until soft.
3. Stir in garlic, sun-dried tomatoes, thyme, and chili flakes.
4. Pour in cream and mix.
5. Add white beans with their liquid and parmesan, then simmer for 5 minutes.
6. Stir in spinach until wilted.
7. Serve hot with a drizzle of chili oil and extra parmesan on top.

Use the starchy bean liquid for a creamier sauce.

Save this for meal-prep Sunday.

08/22/2026

32g of plant protein in one bowl. These lentil meatballs are packed with protein from lentils and a solid crunch from breadcrumbs, making them perfect for post-workout meals or meal prep. They’re easy to whip up and hold up well in the fridge for those busy days.

Here's how it comes together:
- 1 cup lentils
- 1/2 cup breadcrumbs (or gluten-free alternative)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/4 cup parsley, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
- Pasta or rice for serving
- Sauce of choice

1. Cook lentils according to package instructions until tender. Drain and let cool.
2. In a skillet, heat olive oil and sauté onion and garlic until soft.
3. In a large bowl, combine cooked lentils, sautéed onion and garlic, breadcrumbs, carrot, parsley, Italian seasoning, salt, and pepper. Mix well.
4. Form the mixture into small balls and place them on a baking sheet.
5. Bake at 375°F (190°C) for about 25 minutes or until golden brown.
6. Serve with pasta or rice and your favorite sauce.

Double the batch, they reheat better than they cook fresh. Save this for meal-prep Sunday.

08/22/2026

32g of plant protein in one bowl.

This Mexican Three Bean Salad is packed with protein from black beans, kidney beans, and pinto beans, making it a solid choice for post-workout recovery or meal prep. It’s fresh, filling, and travels well—perfect for lunch at work or on the go.

Here's how it comes together:
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 bell pepper, diced
- 1 cup corn (fresh or canned)
- 1 small red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste

1. In a large bowl, combine black beans, kidney beans, pinto beans, bell pepper, corn, red onion, and cilantro.
2. In a separate bowl, whisk lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the bean mixture.
4. Toss everything to combine.
5. Let the salad sit for 30 minutes to meld flavors.
6. Serve chilled or at room temperature.

Double the batch, it reheats better than it cooks fresh.

Save this for meal-prep Sunday.

08/22/2026

28g of plant protein in one bowl.

This Cold Bean Salad packs a protein punch from chickpeas and Cannellini beans, making it a fantastic post-workout meal or a filling lunch option. Fresh veggies and a zesty lemon herb vinaigrette round out the flavors without any fuss.

Here's how it comes together:
- 1 can (425g) Cannellini beans (rinsed and drained)
- 1 can (425g) Chickpeas (rinsed and drained)
- 2 medium Persian cucumbers (diced, skin-on)
- 1 cup (150g) Heirloom cherry tomatoes (halved)
- 1/4 cup (40g) Red onion (finely minced)
- 1/2 cup (50g) Kalamata olives (sliced)
- 1/4 cup (15g) Fresh Italian parsley (chopped)
- 1/4 cup (60ml) Extra virgin olive oil
- 2 tbsp (30ml) Fresh lemon juice
- 1 tsp (2g) Dried oregano
- 1/2 tsp Cracked black pepper
- 1/2 tsp Kosher salt (to taste)

1. Prep the beans and rinse them.
2. Dice the cucumbers and halve the cherry tomatoes.
3. Mince the red onion and slice the olives.
4. Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
5. Combine beans, cucumbers, tomatoes, onion, olives, and parsley in a bowl.
6. Drizzle with the vinaigrette and toss gently to combine.
7. Chill briefly before serving to let the flavors meld.

Double the batch, it reheats better than it cooks fresh.

Save this for meal-prep Sunday. 🌱✨

08/22/2026

32g of plant protein in one bowl. The three types of beans in this pasta salad bring in the protein, while the fresh veggies add crunch and flavor. It's ideal for meal prep or as a post-workout boost.

Here's how it comes together:
- 8 oz pasta (like fusilli or rotini)
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooled pasta, kidney beans, chickpeas, black beans, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for up to 2 days.

A little extra parsley goes a long way in freshening up the flavor. Save this for meal-prep Sunday.

08/22/2026

32g of plant protein in one bowl.

This Mediterranean Green Bean Salad packs a punch with protein coming from the feta and olives. Perfect for post-workout recovery or as a meal-prep option that stays fresh in the fridge for days.

Here's how it comes together:
- 1 lb green beans
- 1/2 cup Kalamata olives, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste

1. Blanch the green beans in boiling water for 3-4 minutes until tender-crisp. Drain and rinse under cold water.
2. In a large bowl, combine green beans, sliced olives, chopped sun-dried tomatoes, and crumbled feta.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to coat.
5. Serve chilled or at room temperature.

Double the batch; it lasts for a few days without losing flavor.

Save this for meal-prep Sunday.

08/22/2026

32g of plant protein in one bowl. This Southwest Bean Salad packs a protein punch from chickpeas, black beans, and pinto beans, making it a great option for post-workout refueling or meal prep. It's flavorful, filling, and satisfying—just what you need to support your training goals.

Here's how it comes together:
- 1 can chickpeas (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 can pinto beans (drained and rinsed)
- 1 ½ cups corn kernels
- 1 large red bell pepper (finely diced)
- 1 ½ cups cherry tomatoes (halved)
- ½ cup red onion (finely diced)
- 1 jalapeño (finely minced)
- ½ cup fresh cilantro (chopped)
- ½ cup cotija cheese
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 3 tbsp fresh lime juice
- 1 tbsp honey or agave
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- ½ tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper

1. In a large bowl, combine chickpeas, black beans, pinto beans, corn, red bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro.
2. In a small jar, whisk olive oil, vinegar, lime juice, honey (or agave), cumin, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
3. Pour the vinaigrette over the salad and gently toss to coat.
4. Add cotija cheese and toss gently again.
5. Refrigerate for at least 30 minutes before serving.
6. Taste and adjust seasoning as needed.
7. If using avocado, add it on an individual basis as you serve.

Double the batch for meal prep; it holds up great in the fridge. Save this for meal-prep Sunday.

08/22/2026

32g of plant protein in one bowl. This Vegan Carne Asada is packed with protein from soy curls and enriched with a zesty marinade that amps up flavor without sacrificing nutrition. Perfect for those post-workout meals when you need quality fuel.

Here's how it comes together:
- 3 cups vegan beef broth or vegetable broth
- Soy sauce or GF tamari
- 3-4 tablespoons fresh squeezed lime juice
- 1/2 cup orange juice
- 1 tablespoon white vinegar
- 6-8 garlic cloves, minced
- 2 small jalapenos, minced (optional)
- 1 teaspoon ground cumin
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon sea salt
- 8 oz soy curls
- Lime wedges, fresh cilantro, diced onion, and warm tortillas for serving

1. Whisk together broth, vinegar, citrus juices, garlic, jalapenos, cumin, salt, and pepper.
2. Add soy curls to a bowl and cover with marinade. Let sit for 10-15 minutes.
3. Heat a nonstick pan over medium-high heat.
4. Gently squeeze excess marinade from soy curls and add to skillet.
5. Cook for 3-5 minutes until browned, stirring regularly.
6. Slowly add back the marinade in batches, cooking for 8-12 minutes until absorbed.
7. Serve in tortillas with lime, cilantro, onion, or avocado.

For added flavor and texture, drizzle a little olive oil on the soy curls as they cook.

Save this for meal-prep Sunday.

08/21/2026

32g of plant protein in one bowl. This High Protein Chicken Street Corn Salad packs a punch with lean chicken breast and healthy Greek yogurt, keeping your meals satisfying and muscle-friendly. Perfect for post-workout refuel or meal prep for your busy week ahead.

Here's how it comes together:
- 2 cups cooked chicken breast, diced
- 3 cups corn (fresh, frozen, or canned)
- 1/2 cup red onion, finely diced
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste

1. Whisk together yogurt, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
2. In a large bowl, combine chicken, corn, onion, cotija cheese, cilantro, and jalapeño.
3. Pour the dressing over the mixture and toss gently until coated.
4. Taste and adjust with additional seasoning if necessary.
5. Cover and refrigerate for at least 30 minutes.
6. Stir before serving and garnish with extra cotija and cilantro, if desired.

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

08/21/2026

32g of plant protein in every crunchy bite.

These Loaded Cheddar Bacon Potato Bites get their protein from the combination of cheddar cheese and crispy bacon, making them a satisfying snack or post-workout treat. Perfect for meal prep or game day, they’re hearty enough to keep you fueled without sacrificing flavor.

Here's how it comes together:
- 1 lb small potatoes
- 1 cup cheddar cheese, shredded
- 1/2 cup vegan bacon, chopped
- 1/2 cup sour cream
- 2 green onions, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the small potatoes, then cut them in half.
3. Toss the potato halves in olive oil, salt, and pepper.
4. Arrange cut-side down on a baking sheet and roast for 20-25 minutes.
5. Meanwhile, cook the bacon until crispy, then chop.
6. When the potatoes are golden, sprinkle with cheese and bacon, and return to the oven for 5-10 minutes.
7. Top with sour cream and green onions before serving.

Don’t skimp on the seasoning; it makes all the difference.

Save this for meal-prep Sunday.

Patricia's Classic Kitchen

08/22/2026

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