slowing down | menu for week of april 26

I woke up over the weekend in our new bed at our new place and realized that I hadn’t really had a good night’s sleep for weeks (and possibly months). The busy and the stress seeped into everything and I think we’ve all been running blind and fast for too long now.

It has affected our eating as well. We’ll eat quickly, sometimes standing, not together and only in bits and pieces and I am tired of it. The crazy busy from the move is over and there are really no excuses left for not making the time to enjoy and savor each other and all the wonderful food that we have access to. So, YA! My goal for the week is to SLOW DOWN. Our tired and rushed bodies need it.

Menu will be relatively simple with what I hope will be lots of opportunity to prepare food as a family:

Breakfast: Yogurt & Granola
Dinner: Hearty Lentil Soup* | Roasted Beet, Goat Cheese, and Avocado Sandwiches** | Arugula Salad

Breakfast: Leftover Pancakes
Dinner: Swiss Chard & Potato Wraps

Breakfast: Acai Smoothies | Banana Oat Muffins
Dinner: Cobb Salad (still working this one out in my head

Breakfast: Egg & Cheese Tacos
Dinner: Soba Noodles with Almond Tofu** | Kohlrabi Slivers and Pea Shoots in Sesame Dressing***

Breakfast: Cereal | Fruit Bowls
DinnerTaco Salads

Breakfast:Yogurt & Granola
Dinner: Homemade Pizza night

Breakfast: OUT
Dinner: Red Lentil Soup* | Basmati Rice

* Vegetarian Cooking for Everyone
** Serious Eats –
*** Epicurious –

All but the fennel and carrots from Friday’s CSA pickup are accounted for. The carrots shall get snacked on till they are gone and the fennel was roasted last night for a lovely red sauce. I am hopeful that the leftover sauce will keep till the weekend so we can make some pizzas.

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