Earlier I said I would try cooking 5 different recipes from 5 different cookbooks or websites. Well, I did it! I consider it a wild success!!! I felt AWESOME. I actually had a decent lunch. I typically grab whatever leftovers I have so I end up eating the same thing twice a day often. Alex, my husband, asked that I make a meal for myself to eat for lunch. So I did.
It was an-one-time shopping trip, without going back to the store at all for the rest of the week. No quick trips, which helped us SO much considering our long commute! No more wondering what we’ll cook that night. It was all planned out. We did this last Sunday.
Here’s the menu for 11/4-11/10, including where the recipe’s from:
Fall Vegetable Stew with Moroccan Spice
(Whole Life Nutrition Cookbook, p. 258)
Spicy Pumpkin-Seed Quinoa
(Going Wildly in the Kitchen, p. 155)
Sweet Acorn Squash
(Healthy College Cookbook, p. 124)
Roasted Veggie Wrap (my best friend created this, with roasted carrots, beets and onions in brown rice wraps)
(Gluten-Free Almond Flour Cookbook, p. 57)
Leftovers (We ended up throwing all vegetables left into a soup along with brown rice. YUM!)
Ate out with friends at this delicious Ethiopian/ Eritrean restaurant!
Roasted Potatoes, Shallots, Kale with Caramelized Garlic Dressing
Know what? I loved it so much- Alex did too- so I created another menu for this week! It’s already off to an incredible start with Mushrooms and Pine Nuts (it also has potatoes and had me and Alex raving about it from our first bite! No I’m not exaggerating, I was mumbling with my mouth full and trying to sign while holding the fork). Then the Warm Red Lentils with Coriander and Currants. Wow. Just… WOW. It’s from Vegetarian Bible and Simply Delicious Vegetarian cookbooks, respectively by the way. I love love LOVE it. I’m SO excited about the fruit salad I’m going to make this week- very different from last week with pomegranate, Pink Lady apples, blackberries and red grapes. Ooooo! Why do I have to get full, can’t I just eat all the time? But then I wouldn’t be able to appreciate all that Earth has to offer. Oh the medley of flavors! The recipe that I’m most excited about this week? I will have to say it’s Kale Tart with Cranberries (I’m subbing cranberries with currants since I’m allergic to cranberries. I know! Thanksgiving is coming up and I’m not having any cranberry sauce. Boo).
And I’m going to make chocolate mini-cupcakes with creamy yam frosting. How awesome is that?!?
On the top of it all, I got to RELAX today, along with going to church, getting inspired, chilling with my adorable kitten (in fact she’s sitting on my shoulders right now).
Chow away! But be sure to ENJOY it- and one of my favorite part of it all? I know I’m keeping myself healthy. And it’s FUN! Granted, it takes time. But it’s well worth it, I guarantee it.
Monopoly time with my hubby!