Eating Clean and Living Green


Leftovers are great friends
February 12, 2012, 3:06 pm
Filed under: clean eating, weekly meal log

This past week was full of remainders from previous meals, and let me tell you, my family (and especially ME) loves eating the same thing multiple nights. I can’t imagine how difficult it’d be if we were averse to warming up last night’s dish multiple days. Yikes!

So that said, this week was full of repeats thanks in part to the chowder making enough for almost a week of dinners and also in part to a pal blessing us with a 13×9″ of the Brussels sprouts and figs dish we’d had before. On a new note, we made potato chips, and I detailed that below.

And before our weekly meal breakdown, check out a couple of photos of Abigail at Earth Fare. The store has mini shopping carts for “customers in training” to push around, and she’s fallen in love with the freedom of manning her own cart in the store.

Ready to shop!

Shopping finished. Not in the mood for a picture, though.

Sunday/Monday
Breakfast: Whole-wheat pancakes from our homemade baking mix with 100% maple syrup
Dinner: 
Corn and Sweet Potato Chowder with Chipotle p.118*

Tuesday/Wednesday
Breakfast: Whole-wheat cranberry muffins. We made a double batch (24 muffins) and froze half for later.
Dinner:
Baked Rigatoni with Brussels sprouts, figs, and blue cheese p.221* (my friend who made this for us used Penne pasta—just as yummy!)

Thursday/Friday/Saturday
Breakfast: Rolled oats made with almond milk, mixed with peanut butter, and topped with flax seed and banana
Dinner:
Our family’s current favorite—Asian vegetable stir fry. It’s so nice to just thaw a bag of already cooked brown rice (see my How do you do it? post), cook it up in a little olive oil and soy sauce, toss in veggies I’ve already chopped along with whatever frozen veggies I might have on hand (this week, broccoli), and within minutes, I have a delicious and nutritious meal.

Rolled oats, almond milk, peanut butter, flax seed, and banana. Delicious and filling!

Veggie stir fry. Always a hit!

Lunches, snacks, and desserts
Lunches were a hodge podge like we normally do starting off with diced raw veggies (carrots and bell peppers—so bummed that I forgot to pick up edamame this week), followed by sauteed zucchini and squash on whole-wheat bread with Neufchatel cheese, and black beans.

Snack this past week was a clementine in the morning and brown bag popcorn p.38* with no seasonings in the afternoon. We also made homemade potato chips for the super bowl on Sunday, and they turned out great. Some friends of ours gave us 100lbs (yes pounds) of Russet potatoes, so after gifting as many as we could, we had to find ways to use them up before they went bad. Potato chips were on the list!

Sliced potatoes post-wash, drying on the counter

Hot canola oil worked wonders on these spuds.

Finished chips + a pinch of salt. Ah-mazing. They reminded David and me of kettle cooked chips. Mm!

Dessert was Earth Fare strawberry ice cream on the nights we had room left in our stomachs!

Changes we can see and feel so far:
1. I’m becoming much more confident in the kitchen, and new recipes don’t scare me as much as they used to.
2. I’m also becoming more outspoken about our change, and am helping out friends who want to make the switch too.
3. Does anyone else who’s made this switch have cart pride? I try to keep it quiet, but man it feels awesome to have a cart full of veggies, fruits, whole grains, and very few (if any) boxes/packages.

Upcoming eating clean, living green goals:
1. Try a new vegetable/fruit every week for a while—next week, we’re trying fennel, celery root, and cauliflower. Watch out!
2. Once our dish detergent and laundry detergent run out, make our own (I’ve seen a few good recipes for both)—they’re both almost all gone, and I’ve got plans to make laundry detergent with a pal soon. We’re splitting a 10-gallon recipe, and the 5 gallons I get out of it should last 9-12 months (for around $10). Can’t wait to share details!
3. Use more reusable containers—especially glass ones.
4. Make our own yogurt—I have a recipe that I’m excited about and plan to try as soon as we use up the yogurt we’ve got.

Interesting articles I came across this week:
1. Calls for GMO labeling keep cropping up
2. Why Cut Processed Food This article comes from an awesome website full of great resources: 100 Days of Real Food.

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

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