I ended up with a little more variety than originally expected, but we seem to have eaten through way more of our veggies last week than I planned. I picked up a few extra things – cauliflower and an acorn squash from the grocery store to help. I am also trying a completely new (to me) bean this week – the mayocoba. Trying to find my 2015 work-home rhythm so everything else is pretty regular. Breakfast, meals, snacks and preserving plan ahead:
Breakfast
English Muffins | Avocado | Fried Egg
Morning Glory Oats* (our new favorite)
Mushroom-Kale Scramble
Sweet Potato Waffles (from the freezer)
Breakfast Tacos
Meals
Tortilla Casserole** | Frijoles Rancheros
BLTs (with Tofu Bacon) | Thyme + Parmesan Roasted Sweet Potatoes
Mayocoba Beans | Peruvian Potatoes in the Huancayo Style^
Roasted Acorn Squash | Stir-Fried Cabbage | Quinoa
Red Lentils w/Lime & Spinach~
Snacks
Turkish Garbanzo Salad
Chocolate Almond Smoothies
Fresh Squeezed Orange Juice
Cauliflower Mini-Quiches^^
Roasted Cauliflower & Broccoli
Banana Breadº
Preserves
Grapefruit Honey Jam
Grapefruit Zest (for freezer)
Grapefruit Juice (in 4 oz portions for freezer)
Butternut Squash Puree (for freezer)
Sweet Potato Puree (for freezer)
Have a great week!
* Whole-Grain Mornings
** Honest Pretzels
^ Madhur Jaffrey’s World Vegetarian
~ Vegetarian Cooking for Everyone
^^ The Heart of the Plate
º King Arthur Flour Whole Grain Baking
aneelee 