It took its time this year and we are all grateful that it waited till late July, but now, it’s the first week of August and the Texas heat is full on. The 105º-110º heat indexes are humbling, especially since August 1 is when we start whipping ourselves back into shape for school and work. I am struggling with meal-planning the past few weeks and sticking to them seems daunting, but I MUST do it!
I cranked up the oven today and am getting all my baking/roasting done so that I don’t have to turn that sucker back on. And, needless to say that the bread challenge is on hiatus until we get back into the low-90s.
So, here goes:
Roasting:
Hot peppers for a pepper puree
Bell Peppers
Eggplant
Zucchini
Baking:
Banana Oat Muffins
Already made:
Red Lentil Soup with Lime
Stuffed Peppers (brown rice, summer squash, onions, tomatillo salsa) & Black Beans
Spaghetti in Pesto
Left to make:
Roasted Eggplant, Zucchini & Chickpea Wraps
Thai Stew with Winter Squash
Burger of the Week – Black Bean
Roasted Veggie Sandwiches with Feta and Roasted Red Pepper Mayo
Steamed Okra in Lemon Vinaigrette
Spinach and Feta Quiche
Wish me luck!
Be kind. Be patient. Stay cool.
aneelee 