I’ve been slacking on posting menu plans and really watching what I eat in general… with the result that I’ve had too many pounds creep back on. That plus some other health issues (including chronic allergies & asthma) plus the fact that I’m just done with the diet mentality of measuring out and logging everything I eat plus a serendipitous reading of a magazine article led me to decide to start The Whole 30 a few days ago. What is the Whole 30? It is a diet plan (in the sense of eating lifestyle, not calorie restriction) that relies on eating whole foods and cutting out additives that may cause allergic reactions or inflammation. I’m reading my way through It Starts With Food (the book which details the plan, although you can find plenty of details on the website as well), but the authors describe it as a “short-term nutritional reset”. So for thirty days (26 left to go!), I’ll be avoiding grains, sugar, dairy, soy, and artificial preservatives. I’ll be discovering (and rediscovering) foods that are good for me. And I’ll be learning more about my relationship with food – because we all know that, at least for most people, what we eat is about so much more than just eating to live. When the thirty days are up, I’ll be experimenting with adding in what I removed, and seeing how it affects me. And from that, I’ll figure out what the new normal is for my menu planning (and eating!) for life. I’m lucky to have a few supporters on the journey. If you are reading this, I’d love to have yours as well. In the meantime, I’ll be writing some thoughts about the process, posting some pictures of the (delicious) meals I’m making, and continuing to share weekly meal plans!
Here’s one way to make menu planning a little easier… April 11, 2013
let someone else pick the ingredients!
We recently joined a CSA for a local farm. This was the first week of getting a box of goodies. In the box this week:
- Sweet potatoes
- Peach jam
- Strawberry jelly
- Pepper relish
- One lonely green pepper
Recipes we’re making with it this week:
Wednesday: Strawberry Avocado Kale Salad with Bacon and grilled chicken — pretty good, we loved the strawberry/kale combination
Thursday: Pinto beans and cornbread with pepper relish; Kale Salad (with dried fruit/nut/homemade vinaigrette) — we used almonds, craisins, and golden raisins
Friday: Eating out!
Saturday: Sausage, Potato, and Kale Soup — aka a remade Olive Garden Zuppa Toscana
Sunday: Grilled Chicken, Sweet Potatoes, Zucchini
Monday: Grilled Bratwurst/Peppers/Onions & Corn on the Cob
Tuesday: leftover soup
Hoping strawberries are ready next week but thinking it’ll be a little longer… I’m glad to be back on track with cooking again!
Updates and some new recipes! September 2, 2012
Well, I am back to menu planning but haven’t updated here in a while. Trying to make even more dietary adaptations here, so look for relatively low-carb meals (I’m not following any particular commercial diet, but keeping meals to under 45 carbs… which has been a challenge). Outside activities (and time away from the house) are ramping up too, so this is the place to come for crockpot meals! I have so many meals pinned from Pinterest that I want to try too!
Last week’s notable meals (done with minimal planning, so they don’t even merit their own post)
Multigrain Waffles, with 1 cup of blueberries added to the batter.
1 blueberry waffle (1/6th of recipe) + 1 TBSP light cream cheese
2 links turkey sausage
410 calories/47 carbs/24 protein/14 fat/5 fiber
Crockpot Chicken Cacciatore
1 serving + 3/4 cup Ronzoni Healthy Harvest wheat linguini + 2 TBSP freshly shredded Parmesan cheese
335 calories/42 carbs/23 protein/10 fat/7 fiber
Now to figure out a menu plan for next week!
Lentil Soup/Stew January 10, 2012
Wish I could remember who I got this from so I could give credit! This is so quick and easy (and healthy too, I love when I can cook with all fresh ingredients!)
|1 pound||Lentils, dried|
|4 cups||Chicken broth, reduced sodium (1 box)|
|3 stalks||Celery, diced|
|2 medium||Onions, diced|
|2 cloves||Garlic, minced|
|1 tsp||Parsley, dried|
|1 tsp||Basil, dried|
|1 tsp||Oregano, dried|
|1/2 tsp||Garlic powder|
|Large pinch||Red pepper flakes|
|Black Pepper to taste|
|Table salt to taste (I don’t use any)|
Throw everything into the crock, and stir. Cook on low for 6-8 hours. Near the end of the cooking time, give it a stir and add more water or broth if you want it soupier.
Serves 12, 1 cup/serving