1 head steamed cauliflower, cut into small florets
1 (28-ounce) can diced tomatoes, drained
2 cups shredded cheddar, divided
For the peanut butter banana muffins: Serve pre-made muffins alongside sliced apples or other fruit.
For the barley & veggie bowls: Divide barley into 4 bowls and top with sliced eggs and leftover vegetables. Whisk all dressing ingredients together and serve over the grain bowls.
For the casserole dinner: Preheat oven to 400 degrees. To make the bechamel sauce, heat a pot over medium heat; add the butter and melt. Add the onion and saute for 5 to 7 minutes. Add the flour and cook for 1 minute. Whisk in the milk, onion and garlic powders. Season with salt and simmer until thickened, about 5 to 7 minutes. In a large bowl, mix barley, bechamel sauce, cauliflower, tomatoes and 1 cup of cheddar. Pour into a 12-inch cast-iron pan. Top with remaining cheese and bake for 25 minutes.