SXSW and the weather over Spring Break really threw the house into a weird non-rhythm that just didn’t settle well with our need for routines and plans. I know it makes us sound a bit square, but too much flexibility can turn a string of 10 days into a wishy-washy mess.
I am grateful for the routine and “regular” that this week will bring back into our lives. Nothing too ambitious in this week’s plan, which seems perfect for my current frame of mind.
Leftovers
Lentil Minestrone*
Broccoli Stir-Fry
Roasted Beets
Meals
Red Lentils with Lime* over Basmati Rice
Red Quinoa with Chard, Chickpeas and Meyer Lemon Dressing
Tostadas or Sopes
Taco Salads
Breakfast
Buttermilk Biscuits
Breakfast Tacos
Multigrain Waffles
Yogurt & Homemade Granola
Snacks & Stuff
Whole Wheat Sandwich Bread
White Grape Juice with Orange & Basil
Strawberry Smoothies
* Vegetarian Cooking for Everyone by Deborah Madison
I haven’t decided what snack to bake for the week yet. I was considering our standard Banana-Oat Muffins, but maybe a scone or a more plain bran muffin would be better suited for the homemade jams we have to work our way through.
P.S. We helped my brother-in-law water his classroom’s garden in Dallas over the Spring Break and it was lovely to see what a little bit of work by a group of six year olds can create. The peas pictured above are the fruits of their labor. 🙂
Be kind. Be patient. Eat well.
aneelee 