Trying my best to focus on how awesome and lovely the sun feels right now. Exorcising the cold and grey that I know is still ahead from my brain. Almost done with winter…
We’ve continued our greens at lunch routine and enjoyed these salad bowls over the weekend. Easy enough to pull together if you have taco fixings (rice, beans, salsa) around. In the winter I take advantage of my pickled red onion stash, radishes, and the roasted jalapeños that my freezer keeps nice and chilled for me.
Winter Taco Salad
pickled red onions
homemade salsa with roasted jalapeño
The temperature is plummeting as I type this post and we are just a *wee bit* miffed about it. 30º may not seem like a big deal in February too most, but this is Central Texas and it was in the 70s just a couple of days ago. Stomps feet.
Will be warming the house with lots of soups and baking this week:
Banana Oat Bars
Fresh Squeezed Orange Juice
Oatmeal Sandwich Bread
I’m still happily packing them for her every morning. You can take a peek at what she’s currently toting on Instagram (@thereal_aneelee).
I’ve spent every spare moment this weekend in the kitchen. Washing greens, shredding cabbage, roasting veggies, and getting the fridge armed with basics (grains, legumes, dip, salad dressings, etc.) makes it a kazillion times easier to reach for something reasonably healthy when the hunger pangs strike. My sweet tooth this week will be satiated with homemade popsicles (I am ignoring the cold in the forecast) and our stash of homemade preserves.
Celery Root & Pesto Risotto* | Spinach Salads with Mustard Vinaigrette**
Vegetarian Tan-Tan Noodles***
Sesame Broccoli & Tofu Salad with Sesame Garlic Dressing
Grains, Tofu & Tangled Collards^
Potato & Kale Tacos
Thank you to ATXSwappers for helping fill in our meals this week. I scored some lovely beer mustard, lemon-basil pesto, and strawberry preserves that are making this week’s meals a little more special.
Today’s CSA stash is glorious – kale, spinach, mixed salad greens, collards, carrots, turnips, parsnips, sweet potatoes, radishes, beets, broccoli, celery root, brussel sprouts, and green onions.
Things in the kitchen aren’t always pretty. Mistakes happen. In the grand scheme of things a pan of burnt granola is not the end of the world. Is it food waste? OMG, yes! Was it preventable? OMG, yes! Am I going to make another batch of granola? Ummm, yeah. Kicking myself for the pricey pistachios and pecans AND golden raisins that bit it yesterday, so my next batch will be with a more modest list of ingredients and the oven timer set. My usually, dependable memory and olfactory senses are clearly spread a little thin. Hoping that my next mistake is just as easy to fix.
Listening to Alice Coltrane.
Thinking about Diana.
Coffee, coffee, coffee.
I could have a bowl of noodles floating in broth pretty much every day of the week at lunch and be super satisfied. Soba in miso. Egg noodles in a faux pho. Fideos in red broth. There are countless options. Decided to make my lunch bowl a little different yesterday…
Mixed Green Salad with Mustard Vinaigrette
Mustard Vinaigrette with Capers*
So much more satisfying and pretty (!!) then my brown noodles in brown broth. Repeating.
I got my weekday meal prep off to a late start today, so I am pulling my meal plan together with all sorts of stuff simmering and baking and cooling in the background. A visit to the doctor this past week has me thinking that it may be time to shake our food routine up, so we can inch back towards more mindful and healthy food choices at home. Hoping that entering the week with just a handful of goals at the top of my mind will help: Read More
My day got off to a great start and I am looking forward to the sun and warmth that has been tentatively promised by the weathermen. I’ll spend a decent amount of time in the kitchen this weekend, so be sure to follow along on Instagram (@thereal_aneelee) and Twitter (@aneelee) if you want a sneak peek at next week’s meal plan.