Eating Clean and Living Green


We all ate Brussels sprouts and liked it
January 21, 2012, 9:56 pm
Filed under: background and research, clean eating, weekly meal log

I’m on a roll this evening and have a pot of black beans and a pot of rice cooking and just finished popping another 1/2C of popping corn (yielding a light and crunchy 10+ C of popcorn glory), and while the beans and grains are simmering downstairs, I have some time to write about this week’s foodie adventures.

Sunday/Monday/Tuesday/Wednesday
Breakfast: America’s favorite breakfast (Kath Eats Real Food)
Lunch: Neufchatel sandwiches with zucchini and squash, raw veggies, pretzels, ants on a log
Snack: homemade granola
Dinner: Baked Rigatoni with Brussels sprouts, figs, and blue cheese p.221* (we used whole wheat rotini noodles and Gorgonzola cheese crumbles). This family had never eaten Brussels sprouts (or figs, for that matter) before, and this dish was a total hit!
Dessert: 1/2C Earth Fare strawberry ice cream w/Justin’s organic chocolate peanut butter on top

Don't knock it until you try it. Amazing flavors and textures!

Thursday/Friday
Breakfast: strawberry, banana and spinach (1C of spinach for each of us) smoothies w/chia seeds (great for thickening smoothies, too!)
Lunch: raw veggies, sauteed squash and zucchini, ants on a log
Snack: homemade granola and brown bag popcorn p.38*
Dinner: vegetable soup and corn bread (both made by my mom!)
Dessert: 1/2 C Earth Fare strawberry ice cream

Saturday
Breakfast: whole wheat pancakes (made from our homemade baking mix) with marionberry jam
Lunch: raw veggies, sauteed squash and zucchini over brown rice (pulled down from the freezer), raisins
Snack: homemade granola
Dinner: Homemade pizza comprised of: no-work mostly whole wheat pizza dough + rosemary p.533*, All-purpose tomato sauce p.194*, freshly grated mozzarella and Parmesan cheeses, sliced green bell pepper, fresh parsley, and uncured pepperoni
Dessert: None. Our stomachs were too packed.

Tomato sauce in progress

The finished product. Be still, my beating heart...

Changes we can see and feel so far, food-wise:
1. David and I talked this week about how we both feel like Neo from The Matrix. It’s like our minds have been “freed” in a sense, and we’re seeing the reality of our food system in America. And just like Neo, we want to find a way to tell everyone else about it, but people are so set in their world view and understanding of things that it’s really difficult to do. It’s just too much to take in for a lot of people that the food system in America is horribly broken. And if you haven’t seen that 1999 movie, you should. It’s great.
2. I weighed at the YMCA yesterday just out of curiosity. Let’s say the scale made me happy. I’ll update at the end of the month. And yesterday was my first workout of the month. Can you say sore?!
3. You know how David and I are more energized on this new diet? So are the girls. Yikes. I’m happy they’re healthy, but whoa. Slow down!

Upcoming eating clean, living green goals:
1. Try a new vegetable/fruit every week for a while—this coming week, we’re eating Anjou pears. Not too exotic, but new for us.
2. Once our dish detergent and laundry detergent run out, make our own (I’ve seen a few good recipes for both)
3. Use more reusable containers—especially glass ones. Can you freeze food in any sort of airtight container?

Interesting articles I came across this week:
1. America’s unchanged obesity rates
2. Additional tips for feeding your family whole foods on a budget

*recipes taken from Mark Bittman’s The Food Matters Cookbook.”

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2 Comments so far
Leave a comment

Yay! The pizza looked amazing– and I know the brussels sprouts pasta is a revelation 🙂 You can freeze things in any airtight container, but here are some tips:

When freezing in ziplocs, let the food cool in the bags, unsealed, on the counter to room temperature. Then squeeze all the air out and freeze in flat stacks. If using glass containers, freeze the contents without the lids on (and leave about 1/2-1 inch at the top). Once what’s in the jars is frozen (and has expanded, without the top and preventing an explosion), put tops on and don’t worry about a thing.

Also, I buy the bags of almost rotten bananas at Ingles from time to time. They are 1.49 for a lot of bananas, and I usually let them get even more brown before doing anything with them. Once they are mushy and reeeeeeeally ripe, I peel them and freeze (I flash freeze first by putting them on a baking sheet in the freezer for about 30 minutes- 1 hour, then I pile them all in a gallon ziploc. Flash freezing prevents freezer burn and stuck together bananas). Then I use them in smoothies or muffins or baking. Very easy, very cheap 🙂

Comment by Sarah A

Thanks for your tips, Sarah. I especially like the banana idea! When are you able to get nearly rotten bananas?

Comment by Sally Ann




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