I'm not photographer and all of those were taken with my plain ol' iPhone camera, but those are a small selection of my favourites! Another favourite thing is planning my menu around amazing delicious fall squashes. I love, love, love sweet stuff so having the sweet squashes will be so tasty! We are also gearing up for October Unprocessed 2013!
As a familial whole we are about 70% unprocessed, but for this month we will all go all in and do 100% unprocessed. Luckily I have a health conscious teenager so she is on board, the husband, well we'll see. I think if he can do at least 80% unprocessed I've made some progress! Anyway....on to what you came here for....
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| Org Junkie |
These are the fruits and veggies I am working with this week from the Farmer's Market...
Breakfast
Monday: Leftover cream of rice cereal from last week sweetened with honey, pear slices
Prep: None, it was already done ;)
Tuesday: Hard boiled eggs, whole wheat toast, and pear slices with cinnamon protein peanut butter for dipping
Prep: Sunday hard boil 12 eggs, make protein peanut butter :
This is the base recipe, but here is how I make it exactly:
1/2 cup PB
3/4 cup almond milk
6 tablespoons Sunwarrior raw protein powder in Vanilla
1 tsp of cinnamon
1/2 tsp vanilla extract
1 tsp raw, local honey (I am not vegan, and I reduce the sweetener because I used sweetened protein powder)
Combine all ingredients in a bowl and mix together. Store in nice jar in fridge.
*For easy, grab & go prep store in individual mini-mason jars in the fridge.
Wednesday: Eggs, canadian bacon, toast
Prep: None, make fresh
Thursday: Same as Tuesday
Prep: None, will already be made
Friday: Big Ass Pancake
Prep: Make Sunday afternoon, doubling ingredients and store in fridge. Heat up either in pan, oven, or microwave and top with protein pb made earlier in the week.
Saturday: Paleo Pumpkin Muffins
Prep: Double recipe and freeze for breakfasts another time and lunches
Sunday: Omelette, bacon, leftover muffins or toast
Prep: None, all will be fresh, or already made
Lunch
Monday:
Kate: Tuna salad with Parmesan crisps
Teen: Chicken salad with walnuts
Tuesday:
Kate: Leftovers
Teen: Leftovers in thermos
Wednesday:
Kate: Cucumber, egg white, cheddar stacks with leftover squash
Teen: Eat out
Thursday:
Kate: Apple or pear 'which with a bowl of granola
Teen: Applewich with nuts, and cucumber slices
Friday:
Squash soup with any leftover fruit/veggies from the week
Saturday:
Most likely will eat out, we are going apple picking and will be an hour away from home. I will probably pack up some leftovers to snack on.
Sunday:
Grilled cheese sandwiches with homemade chicken noodle soup
Dinner
Monday: Baked potato bar with side salads
Prep: Make a large salad for the week and a side of cucumber relish so it's just grab and go.
Tuesday: Homemade hamburger helper with cucumber relish with corn
Prep: Pre-measure spices, cucumber relish will be made above
Wednesday: Bacon wrapped BBQ apple chicken in the crock pot with corn
Prep: None, slice everything fresh and put in crockpot
Thursday: Sweet & sour chicken with rice and corn/leftover salad
Prep: None, all will be made fresh
Friday: New Restaurant Friday: Nook
Saturday: Fried steak pieces with baked bacon cheese fries and whatever fresh veggies I get from the market
Prep: None, all will be made fresh
Sunday: Sliders on a stick with roasted onions and whatever veggies I pick up from the farmer's market
Prep: None, all will be made fresh
That is my menu for the week...I remembered to take into account after school activities and use of our leftovers! :)
I hope you all have a great week!!!
I love autumn. Especially living in Vegas. We had a brutal summer this year. 117+ temps. Ugh!
ReplyDeleteIt's wonderful that we're going to have some 70s days.