I am spending the few spare moments I have this morning in meal-planning mode. I did some prep work last: roasted parsnips, toasted spiced nuts & seeds, soaked some nuts & raisins and made Coconut & Coaca Nib breakfast pudding. For lunch today it will be easy to throw together a salad topped with the parsnips and toasted nuts & seeds and dressed with a little homemade dressing of EVOO, Fire Cider and garlic. Perfect and quick.
My shopping list for the rest of the week looks like this:
Potatoes (for potato salad, I need to use up dill & scallions I have hanging out in the fridge from last week, if you are vegan leave out the mayo and sub vinegar, and add a dash of turmeric for color and health benefits)
Broccoli, baby kale, onions, sweet potatoes, garlic, daikon radish, berries, dates, lemons, limes, cilantro, black beans, cannellini beans, quinoa, ginger, turmeric, eggs and shrimp.
I am not vegetarian but I don't eat a whole lot of meat, about once a week, and the shrimp will serve as that source this week. I always have hard-boiled eggs on hand for my daughters school lunches or to add some protein to my own lunch.
I cook about three dinners durning the week, Tuesday, Wednesday and Friday (I teach on Monday nights so my family fends for themselves and Thursday we have evening plan. Either of those nights can be quick throw together meals from the meal prep I've done for the week.)
My menu this week:
Monday- Honey garlic Shrimp with broccoli over steamed rice (no recipe, I am going to wing it)
Wednesday- Sweet Potato, black bean bowls with Quinoa (I am also adding baby kale)
Friday- Aloo Matar (Potatoes and Green Peas)
I am also pickling some vegetables, I love the tartness of pickled vegetables and they are another great element to have on hand to quick and healthy meals. Pickling is a great way to store an abundance of food from the garden and is a great food for cleansing the body at the end of winter through the beginning of spring: