Eating Clean and Living Green

Making bread isn’t that tough afterall!
March 4, 2012, 3:09 pm
Filed under: clean eating, green living, weekly meal log

As much as we loved Atlanta, it was nice to be back in our own kitchen this week.

Since my last post, we’ve started making our own whole-wheat bread p.539* for snacks and sandwiches, and from that, making our own bread crumbs by setting out a few slices on the counter for a day or two, then throwing them in the blender. Perfecto!

Whole-wheat bread topped with oats

*Rolled oats made with almond milk and topped with banana, peanut butter, cinnamon and chia seeds
*America’s favorite breakfast cereal
*Whole-wheat pancakes from our homemade baking mix with 100% maple syrup

Lunches and Snacks
*Diced raw veggies (carrots, bell peppers, and edamame)
*Sauteed zucchini and squash on homemade, real whole-wheat bread p.539* with Neufchatel cheese
*Homemade, plain yogurt with raisins (this week, when I made the yogurt, I saved the whey to use in making bread!)
*Homemade granola bars with dried cranberries mixed in
*Clementines, rice cakes with jam, and organic, unseasoned popcorn from bulk kernels were our snacks

After finishing her veggies, Abigail's munching on her yogurt, granola, and homemade whole-wheat bread.

*Potato and Leek Gratin with Buttery Bread Crumbs p.424*. This was delicious!
*Whole-wheat shells with braised escarole, white beans, and sausage p. 253*. Another hit with the family, and it was nice to have some meat in a dish.
*Asian veggie stir fry with brown rice

Abigail helping me make the potato and leek gratin

Not a great shot, but under those yummy breadcrumbs was a deliciously simple and flavorful mix of leeks and russet potatoes. Mm!

Another really tasty dish that everyone loved. Shells with braised escarole, cantellini beans, and chicken and apple sausage.

*I have a Starbucks card that I’ve registered and am working up to being a Gold card member. Yay! So the occasional latte has been my dessert.

Upcoming eating clean, living green goals:
1. Try a new vegetable/fruit/grain every week for a while—this coming week, we’re trying roasted sweet potatoes and quinoa.
2. Make variations on our own bread—David’s already made some delicious large pretzels, but he’s wanting to experiment more with other types of bread making.
3. Once our dish detergent runs out, make our own. I’ve seen a few good recipes for it.
4. Use more reusable containers—especially glass ones. I bought more containers today, still plastic, to reuse for all of our bulk dry goods at Earth Fare so we aren’t using the plastic zip-loc bags that the store provides.

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


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