Greetings from an unusually cold Austin! I had grand plans to get my week of meals kickstarted over the weekend, but something had me feeling icky. There were some germs in the vicinity so it was collectively decided that I should not be in charge of any food prep with potentially germ-ridden hands. Feeling way better now, so I am hoping (kinda sorta) that it was *just* allergies
Anywho… food for this week is very much on the mind, and I am a bit behind with meal planning. Usually, on Saturdays I scribble down what I picked up at the market, alongside what I have left to work with in the house, and then start dreaming about what we can eat. This is where I’m at today:
Meals
Stir-Fried Rice
Wild Rice & Mushroom Soup
Taco Salads
Butternut Squash & Pumpkin Seed Rice Rolls* | Miso on the side (?)
Spinach Lasagna
Potato & Kale Enchiladas
Snacks
Zucchini Bread
Spinach Mini-Quiches
Kale-Quinoa Cakes
I’ll update either later today or tomorrow as I sync it all up to the week’s reality. This all got me thinking about meal planning in general and how differently we all go about it. I tend to work with what I have instead of planning a shopping trip that sticks to a list that I’ve made in advance. How do you do it?
* Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero
aneelee 