Sunday: Homestyle ribs (homemade rub, smoked and homemade bbq sauce), coleslaw, baked beans and sauteed greens
Monday: Simple sausage and green (cabbage and kale) soup
Tuesday: Garbanzo beans in Indian curry, mixed green salads with shredded chicken and balsamic vinaigrette
Wednesday: Vegetarian night with Rice Pongal (watch for the recipe this week-it's a delicious Indian porridge type dish that is well seasoned) and sauteed kale and chard
Thursday:Braised pork chops with sauerkraut and green apples
Showing posts with label Winter Weekly Menu. Show all posts
Showing posts with label Winter Weekly Menu. Show all posts
Sunday, March 22, 2009
Sunday, March 15, 2009
Weekly Menu 3/15/09
This week's menu is inspired by my having an extremely busy and packed last week (so doing most cooking on Sunday like usual was voted out), with the upcoming week being just as rigorous, plus my recent research to build a group class for eating sustainable and natural foods on a budget (oooo imagine that!).
So in general, this is simple, but good food. It uses ingredients from one meal to make another - which is good on the pocket and good for quick weekday meals.
Monday: Curried cauliflower and roast chicken
Tuesday: Chicken soup with a base of carrots, celery and onions with wilted greens and soaked brown rice
Wednesday: Pork and vegetable Thai curry over rice
Thursday: Roasted beet salad topped with a simple vinaigrette and toasted almonds with soaked quinoa
Friday: Leftovers
So in general, this is simple, but good food. It uses ingredients from one meal to make another - which is good on the pocket and good for quick weekday meals.
Monday: Curried cauliflower and roast chicken
Tuesday: Chicken soup with a base of carrots, celery and onions with wilted greens and soaked brown rice
Wednesday: Pork and vegetable Thai curry over rice
Thursday: Roasted beet salad topped with a simple vinaigrette and toasted almonds with soaked quinoa
Friday: Leftovers
Monday, March 9, 2009
Weekly Menu 3/8/09
This week's menu is another quick, but high on the flavor profile.
Sunday: Sushi Sunday (lazy man sushi combo's with brown sushi rice, nori, and then tuna salad, avocado, cucumber, line caught natural smoked salmon, jalapeno and sesame seeds)
Monday: Chicken from the book "Arabesque" and a simple salad. Will let you know how this goes. Stay tuned....
Tuesday: Vegetarian night with Indian curried potatoes and cauliflower, topped with yogurt and served over rice with chutney
Wednesday: Grilled fish over greens with potato and butternut squash hash
Thursday: Artichoke heart crustless quiche and salad and leftover hash
Friday: TBD. Hopefully something fun and delish
Sunday: Sushi Sunday (lazy man sushi combo's with brown sushi rice, nori, and then tuna salad, avocado, cucumber, line caught natural smoked salmon, jalapeno and sesame seeds)
Monday: Chicken from the book "Arabesque" and a simple salad. Will let you know how this goes. Stay tuned....
Tuesday: Vegetarian night with Indian curried potatoes and cauliflower, topped with yogurt and served over rice with chutney
Wednesday: Grilled fish over greens with potato and butternut squash hash
Thursday: Artichoke heart crustless quiche and salad and leftover hash
Friday: TBD. Hopefully something fun and delish
Sunday, March 1, 2009
Weekly Menu 3/2/09
This weekend was majorly busy for us, and this week is equally nuts. Means no time to really think about a meal plan and no time to do serious grocery shopping and preparation. So what to do? We all have this happen on a regular basis. Typically the answer is not eating well rounded and balanced meals, or grabbing the telephone to call in an order. While that could still happen this week (and I am okay with that because 80-90% of the time, I do what it takes to eat as best as I can), I made a few simple efforts to make sure we had meals for this week.
Here is what I did:
1. Started defrosting a few soups I have in the freezer for quick meals when we come home so it is just there and ready. This has been easy since the past few weeks we have had a few soups. I just double the recipe or wrap up what we can't eat and in a few weeks you have another meal. Easy!
2. Made sure I had a few greens that cook quickly (spinach, chard, dandelion) and a few raw veggies to snack on. All I have to do is spend 20 minutes today chopping and sauteing and storing away for lunches throughout the week.
3. Bought a pre-made rotisserie chicken. $10 for a natural chicken at our local New Leaf is not too bad. I shred it, mix it with raisins and celery and walnuts and some homemade mayonnaise that we keep on hand (YES, this is worth the effort and learning curve) and top that on spinach and you have a delicious and healthy and quick meal with just a little help from the store.
4. Picked two proteins I could make quick and easy meals out of. This week we did a pork roast because it was on sale and will mix it with veggies and curry paste. The second is a good natural sausage with onion and bell pepper and a salad.
5. I have enough veggies that are quick cooking to do a nice vegetarian meal. I need to make rice for the curry anyway so all I have to do is soak lentils at the same time and cook those up. The lentils and the rice with the vegetables will provide a complete protein so we save money but nourish ourselves with a well balanced vegetarian meal.
All in all this should hold us over all week. Here is what we are doing:
Monday: Waldorf chicken salad over spinach with vegetable puree soup
Tuesday: Pork and vegetable curry over soaked brown rice
Wednesday: Celeriac root soup with sausages and bell pepper and onions
Thursday: Brown rice and lentils mixed with grilled zucchini and radicchio with citrus vinaigrette
Friday: Leftovers
Here is what I did:
1. Started defrosting a few soups I have in the freezer for quick meals when we come home so it is just there and ready. This has been easy since the past few weeks we have had a few soups. I just double the recipe or wrap up what we can't eat and in a few weeks you have another meal. Easy!
2. Made sure I had a few greens that cook quickly (spinach, chard, dandelion) and a few raw veggies to snack on. All I have to do is spend 20 minutes today chopping and sauteing and storing away for lunches throughout the week.
3. Bought a pre-made rotisserie chicken. $10 for a natural chicken at our local New Leaf is not too bad. I shred it, mix it with raisins and celery and walnuts and some homemade mayonnaise that we keep on hand (YES, this is worth the effort and learning curve) and top that on spinach and you have a delicious and healthy and quick meal with just a little help from the store.
4. Picked two proteins I could make quick and easy meals out of. This week we did a pork roast because it was on sale and will mix it with veggies and curry paste. The second is a good natural sausage with onion and bell pepper and a salad.
5. I have enough veggies that are quick cooking to do a nice vegetarian meal. I need to make rice for the curry anyway so all I have to do is soak lentils at the same time and cook those up. The lentils and the rice with the vegetables will provide a complete protein so we save money but nourish ourselves with a well balanced vegetarian meal.
All in all this should hold us over all week. Here is what we are doing:
Monday: Waldorf chicken salad over spinach with vegetable puree soup
Tuesday: Pork and vegetable curry over soaked brown rice
Wednesday: Celeriac root soup with sausages and bell pepper and onions
Thursday: Brown rice and lentils mixed with grilled zucchini and radicchio with citrus vinaigrette
Friday: Leftovers
Sunday, February 22, 2009
Weekly Menu 2/23
This week's menu is insipired by Dr. Mary Enig's "Eat Fat, Lose Fat" book. For those of you who cannot stand coconut, this is really not the book for you. For those of you who are fat phobic or not eating a balanced diet (with sufficient carbohydrates, protein AND FAT) and not feeling 100%, this is a really good resource to give you the science behind why you need fat, and why coconut is a great source and some fun meal plans to lose weight, to maintain weight and to reach optimum health.
I found that if I had to follow the meal plan laid out by Mary Enig it would be too much food in a week, and it would also be too much work - and for those that know me, you know I don't mind going the distance for food - so this needed some help. I took my food coaching tools out and made a meal plan, grocery list and list of to dos to get this all done and organized for the week. Went of without a hitch today! Don't think that this is too much work or too organized - for the rest of the week all I do is assemble and re-heat. I get all my nutrients, well balanced meals, no stress!
Monday: Red chile pork, steamed broccoli and cream of vegetable soup
Tuesday: Salad with baked chicken and coconut peanut sauce, green beans
Wednesday: Coconut corn soup, whole grain bread, raw cheese
Thursday: Egg scramble with natural bacon, sauteed spinach and cream of vegetable soup
Friday: Halibut, Indian curry vegetables with coconut milk, cream of vegetable soup and chutney
I found that if I had to follow the meal plan laid out by Mary Enig it would be too much food in a week, and it would also be too much work - and for those that know me, you know I don't mind going the distance for food - so this needed some help. I took my food coaching tools out and made a meal plan, grocery list and list of to dos to get this all done and organized for the week. Went of without a hitch today! Don't think that this is too much work or too organized - for the rest of the week all I do is assemble and re-heat. I get all my nutrients, well balanced meals, no stress!
Monday: Red chile pork, steamed broccoli and cream of vegetable soup
Tuesday: Salad with baked chicken and coconut peanut sauce, green beans
Wednesday: Coconut corn soup, whole grain bread, raw cheese
Thursday: Egg scramble with natural bacon, sauteed spinach and cream of vegetable soup
Friday: Halibut, Indian curry vegetables with coconut milk, cream of vegetable soup and chutney
Sunday, February 8, 2009
Weekly Menu 2/8/09
This weeks menu was inspired by the latest Bon Appetit I just received in the mail, and a soup book someone loaned me. I also wanted to build out some more freezer meals because I am still making efforts to save time, save money, but feed our family nourishing and whole foods. I pre-made most everything today (Sunday) so this week should be a breeze. And cravings for easy to go food should be obsolete with all this fantastic food in the fridge and freezer!
Sunday: Homemade Italian Sausage (pulled from our freezer reserves) with bell pepper and onions and sauteed kale and dandelion greens
Monday: Arroz con Pollo with mixed green and tangerine salad
Tuesday: Bon Appetit's Root Vegetable and Mushroom Pie (I am doing a gluten free version of the biscuits on top, and I have modifications for the flour they added to the mixture)
http://www.bonappetit.com/magazine/2009/03/root_vegetable_and_mushroom_pie
Wednesday: Fresh Greens Soup and Leftover Chicken from Monday's Arroz con Pollo
Thursday: Artichoke and Potato Soup with salad
Friday: Leftovers
This week's tip:
Try doubling your soup recipes. If you are a family of two, just make what it calls for and initially freeze half. You will have 2-3 meals ready for you whenever you are in a pinch. If you are a family of one, try partnering up with a friend to split the work, ingredients and risk of trying new recipes. Cook together or meet up to exchange your foods.
Sunday: Homemade Italian Sausage (pulled from our freezer reserves) with bell pepper and onions and sauteed kale and dandelion greens
Monday: Arroz con Pollo with mixed green and tangerine salad
Tuesday: Bon Appetit's Root Vegetable and Mushroom Pie (I am doing a gluten free version of the biscuits on top, and I have modifications for the flour they added to the mixture)
http://www.bonappetit.com/magazine/2009/03/root_vegetable_and_mushroom_pie
Wednesday: Fresh Greens Soup and Leftover Chicken from Monday's Arroz con Pollo
Thursday: Artichoke and Potato Soup with salad
Friday: Leftovers
This week's tip:
Try doubling your soup recipes. If you are a family of two, just make what it calls for and initially freeze half. You will have 2-3 meals ready for you whenever you are in a pinch. If you are a family of one, try partnering up with a friend to split the work, ingredients and risk of trying new recipes. Cook together or meet up to exchange your foods.
Monday, February 2, 2009
Weekly Menu 2/2/09
This weeks menu was inspired by a desire to make more comfort foods. The weather has been warm actually, but I have just wanted to eat my favorite things. The shepherds pie for example was to satisfy a craving from one of our favorite restaurants, Sullivans, in La Honda where some of the best English food is made in this area. But being the food coach, I also wanted to make these nourishing and balanced, so I added my own twists. Enjoy!
Monday: Natasha's Impromptu Shepherds Pie - Food Coach Style
Tuesday: BBQ chicken with soaked brown rice, sauteed kale and chard and homemade balsamic vinaigrette
Wednesday: Sushi made with nori, brown rice and leftover chicken, spinach salad on the side
Thursday: Baked pork chops, polenta, sauteed greens (spinach, kale, chard) with onions
Friday: Portuguese cookoff with friends - to be determined and I will be sharing recipes with you!
Monday: Natasha's Impromptu Shepherds Pie - Food Coach Style
Tuesday: BBQ chicken with soaked brown rice, sauteed kale and chard and homemade balsamic vinaigrette
Wednesday: Sushi made with nori, brown rice and leftover chicken, spinach salad on the side
Thursday: Baked pork chops, polenta, sauteed greens (spinach, kale, chard) with onions
Friday: Portuguese cookoff with friends - to be determined and I will be sharing recipes with you!
Sunday, January 18, 2009
Weekly Menu for 1/18/09
Monday: Liver and onions, herbed millet, sauteed spinach
Tuesday: Millet and Arab spiced chicken over parsnips and onions, celery root soup and sauteed zucchini
Wednesday: Posole with steamed greens
Thursday: Homemade carnitas tacos with taco bar fixings (avocado, radish, salsa, corn tortillas) and sauteed zucchini
Friday: Leftover posole and greens
You may be asking yourself, goodness gracious what is she doing on Monday! I have not spent a great deal of time talking about my involvement with the Weston A. Price Foundation or Nourishing Our Children campaign, but one of my goals for 2009 was to incorporate more principals from WAPF and the Nourishing Traditions book by Sally Fallon (given my profession, it is my duty to try things on myself first!). The last three weeks I have added raw milk. This next week I wanted to try organ meats. There is a lot more I can write about why organ meats are good for you, but the short of it is that they are rich in vitamins A and D which are good for a variety of things in your body. Each week I am going to be trying something from Nourishing Traditions - a great book I highly recommend you pick up, and will try to give a review of the recipe each week. My involvement with WAPF doesn't mean I am against vegetarianism - I respect and support each persons choice to do what they want. I also still have my own realistic ways to incorporate good food into a busy life. Stay tuned to see how I continue to do this!
Tuesday: Millet and Arab spiced chicken over parsnips and onions, celery root soup and sauteed zucchini
Wednesday: Posole with steamed greens
Thursday: Homemade carnitas tacos with taco bar fixings (avocado, radish, salsa, corn tortillas) and sauteed zucchini
Friday: Leftover posole and greens
You may be asking yourself, goodness gracious what is she doing on Monday! I have not spent a great deal of time talking about my involvement with the Weston A. Price Foundation or Nourishing Our Children campaign, but one of my goals for 2009 was to incorporate more principals from WAPF and the Nourishing Traditions book by Sally Fallon (given my profession, it is my duty to try things on myself first!). The last three weeks I have added raw milk. This next week I wanted to try organ meats. There is a lot more I can write about why organ meats are good for you, but the short of it is that they are rich in vitamins A and D which are good for a variety of things in your body. Each week I am going to be trying something from Nourishing Traditions - a great book I highly recommend you pick up, and will try to give a review of the recipe each week. My involvement with WAPF doesn't mean I am against vegetarianism - I respect and support each persons choice to do what they want. I also still have my own realistic ways to incorporate good food into a busy life. Stay tuned to see how I continue to do this!
Sunday, January 11, 2009
Weekly Menu for 1/11/09
Here we are in the second week of the new year! This week's menu is simple, but nutrient dense. It is a busy week so I chose things I knew we could pre-make today (Sunday) and then either warm up or toss together throughout the week. Here is what we have:
Sunday: Homemade bratwurst with cabbage and potatoes (with skins)
Monday: Simple grilled shrimp over spinach with citrus vinaigrette and a side of brown rice
Tuesday: Lentils with Indian flavored cauliflower topped with cheese
Wednesday: Marinated flank steak over rice with black beans and spinach salad
Thursday: Chicken stuffed with goat cheese, wrapped in bacon and baked, sauteed spinach and quinoa
Friday: Fiesta fiesta!! Just kidding. Something fun and impromptu here.
A note about the homemade sausage. Friday night the husband took some time ( a few hours) to research and then make his own sausage. It was quite the experience, but I highly recommend it if you are a make from scratch type person. Sausage is usually packed full of nitrites and nitrates and fillers like non fat milk and such. These are just meat and spices. The best part is we get to season the way we want as well. Sausage is not a low fat dish either, but the important thing is to BALANCE the meal by having at least half the plate being vegetables. I will post more information about this after the husband does a write up for me.
Have a great week!
Sunday: Homemade bratwurst with cabbage and potatoes (with skins)
Monday: Simple grilled shrimp over spinach with citrus vinaigrette and a side of brown rice
Tuesday: Lentils with Indian flavored cauliflower topped with cheese
Wednesday: Marinated flank steak over rice with black beans and spinach salad
Thursday: Chicken stuffed with goat cheese, wrapped in bacon and baked, sauteed spinach and quinoa
Friday: Fiesta fiesta!! Just kidding. Something fun and impromptu here.
A note about the homemade sausage. Friday night the husband took some time ( a few hours) to research and then make his own sausage. It was quite the experience, but I highly recommend it if you are a make from scratch type person. Sausage is usually packed full of nitrites and nitrates and fillers like non fat milk and such. These are just meat and spices. The best part is we get to season the way we want as well. Sausage is not a low fat dish either, but the important thing is to BALANCE the meal by having at least half the plate being vegetables. I will post more information about this after the husband does a write up for me.
Have a great week!
Sunday, January 4, 2009
Happy New Year!
Happy New Year!
We started the year off in Napa, CA this year and let me tell you - that is the best way to start the year! Rang it in with a fantastic meal at the Culinary Institute (Greystone), massage and mineral pools, then our two favorite wineries Sullivan and Fontanella, ate at Bottega in Yountville (a Michael Chiarello restaurant - he was there and it was fabulous!) and then Ad Hoc (a Thomas Keller restaurant and a heck of an experience - make reservations!!). I am a seriously full, but happy camper right now.
A very special thanks to Jeff and Karen Fontanella for a fantastic tasting experience and visit! For those who love wine, love my blog, love to eat and know where your stuff is coming from, you have to visit them. Not only are they good people (that is a Southern term I picked up from my father in law), but they have a beautiful tasting room and property the winery is situated on, and....the wine is great! Anyway, I wanted to talk about them not only because I was appreciative, but if you are going to the Napa area, give them a call and stop by because you won't ever have a tasting experience quite like this. It is better than any winery on the main strip and the price is right and so are the people and the ambiance.
This was also a good trip because it was a reminder of how I practice food and food coaching. When we do Napa we stay away from the super touristy scene and go for really good food and wine and the experience. Like our trip with Jeff and Karen at Fontanella we were able to spend time talking about wine, the Valley, food, and how it all comes together. It's about connection. At Ad Hoc we had a really interesting upscale dining experience with a casual atmosphere and reasonable prices. Just things you don't do everyday, but when you do it you realize how much you love it and how everyday or week should have a little piece of that.
This year look out for more regular postings (sorry about the lag at the end there!) and more seasonal talk. To start this week for meals we have the following on tap:
Sunday: Slow Cooker Beef Stew with our Fontanella Cab we picked up on Friday
Monday: Winter vegetable soup (From Nourishing Traditions pg 213), roast chicken, Roast brussel sprouts
Tuesday: Winter vegetable soup with sausage and peppers (recipe from Lidia Bastianich), green salad
Wednesday: Veggie puree pancakes (Nourishing Traditions pg 412), salad and grilled flank steak
Thursday: White fish (fresh from Fisherman Porter) in a lemon caper white wine sauce, green salad, vegetable patties
Friday: Mediterranean fish soup, green salad
Stay tuned for an update on our Christmas Crab feast. I am having some issues getting photos up which is why I held off.
We started the year off in Napa, CA this year and let me tell you - that is the best way to start the year! Rang it in with a fantastic meal at the Culinary Institute (Greystone), massage and mineral pools, then our two favorite wineries Sullivan and Fontanella, ate at Bottega in Yountville (a Michael Chiarello restaurant - he was there and it was fabulous!) and then Ad Hoc (a Thomas Keller restaurant and a heck of an experience - make reservations!!). I am a seriously full, but happy camper right now.
A very special thanks to Jeff and Karen Fontanella for a fantastic tasting experience and visit! For those who love wine, love my blog, love to eat and know where your stuff is coming from, you have to visit them. Not only are they good people (that is a Southern term I picked up from my father in law), but they have a beautiful tasting room and property the winery is situated on, and....the wine is great! Anyway, I wanted to talk about them not only because I was appreciative, but if you are going to the Napa area, give them a call and stop by because you won't ever have a tasting experience quite like this. It is better than any winery on the main strip and the price is right and so are the people and the ambiance.
This was also a good trip because it was a reminder of how I practice food and food coaching. When we do Napa we stay away from the super touristy scene and go for really good food and wine and the experience. Like our trip with Jeff and Karen at Fontanella we were able to spend time talking about wine, the Valley, food, and how it all comes together. It's about connection. At Ad Hoc we had a really interesting upscale dining experience with a casual atmosphere and reasonable prices. Just things you don't do everyday, but when you do it you realize how much you love it and how everyday or week should have a little piece of that.
This year look out for more regular postings (sorry about the lag at the end there!) and more seasonal talk. To start this week for meals we have the following on tap:
Sunday: Slow Cooker Beef Stew with our Fontanella Cab we picked up on Friday
Monday: Winter vegetable soup (From Nourishing Traditions pg 213), roast chicken, Roast brussel sprouts
Tuesday: Winter vegetable soup with sausage and peppers (recipe from Lidia Bastianich), green salad
Wednesday: Veggie puree pancakes (Nourishing Traditions pg 412), salad and grilled flank steak
Thursday: White fish (fresh from Fisherman Porter) in a lemon caper white wine sauce, green salad, vegetable patties
Friday: Mediterranean fish soup, green salad
Stay tuned for an update on our Christmas Crab feast. I am having some issues getting photos up which is why I held off.
Subscribe to:
Posts (Atom)