It's no secret that I like food. Love, food. Am very passionate about food! It's been an every evolving process over the past 5 years, starting with cans of ravioli. Oh, yes. We all have to start somewhere. I've felt strongly about chemical use and GMO's for some time and am now beginning to do better at locally sourced foods. My hope is that my weekly menu will continue to evolve and better reflect what is available to me locally, seasonally.
Currently, 'tis the season of squash and root vegetables- my favorites!
Grass-fed, local hamburger patty with homemade pickles and relish, some avocado and greens on a GF bun. Side of oven roasted sweet potato fries. We eat well at the Crazy Green House!
Breakfasts:
GF pancakes, frozen berries from local PYO
Berry/green smoothies and GF toast with a nut butter
GF oatmeal with walnuts, raisins, maple syrup
Nature's Path GF cereal, almond or coconut milk, banana
(x2 for pancakes, oatmeal and cereal)
Lunches:
Leftovers(x2)
Sausage-mushroom marinara spaghetti squash, applesauce
Fish, rice and green beans, applesauce
Root latkes, salad greens and apple slices
Indian dahl, rice, grapes, avocado
Roast chicken and vegetables
Curried pea frittata, bacon and rice, grapes
Tomato soup, cheese sandwiches
Pesto pasta with dried tomatoes
Bean/ham soup with cornbread
Pizza night
Beef stew with GF biscuits
Papa's house
The goal is also to make ahead and freeze a few things. Some may be as easy as double a recipe, others I'll just go ahead and make an extra meal. Happy eating!
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