meal plan – week 20

Feeling a little restored for the upcoming week after a proper day off yesterday so my brain is currently working through what is left of our CSA box and freezer. As per usual, I’ll focus on making a handful of components that can be used in more than one meal. This week’s millet will go in bowls and breakfast scrambles. The frijoles colados from today’s lunch will get reduced to a thick refried bean for tostadas later in the week.

I’ve linked as many of the recipes I can below and made notes about cookbooks they came from in case you have them on your shelf or are looking to expand your at-home collection.

Arroz con Pollo (Faux) Frijoles Colados
Tostadas (Black Beans, Fresh Tomatoes, Salsa, Cilantro Slaw)
Bowl 1: Kale, Millet, Chickpea (or Lentil) fixings
Bowl 2: Soba Noodles, Carrots, Radish, Greens in Miso
Wraps with roasted veggies & hummus
Soup: Carrots & Wild Rice

Greens & Grains Scrambles*
Yogurt with Jam-sweetened Granola
Breakfast Tostadas
Morning Glory Steel Cut Oats*

Other stuff
Whole Wheat Pitas **
Baked Doughnuts
Frozen Yogurt or Popsicles

Cookbooks I am using this week:
* Whole Grain Mornings by Megan Gordon
** Whole Grain Baking by King Arthur Flour

Reading: Cantoras by Carolina De Roberts
Listening to : Lots of jazz & Cypress Hill
Knitting: Easy Lace Socks in a beautiful fingering weight yarn

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