With the summer here, light and simple meals are once again on the menu!
Sunday – breakfast – rice and milk, cherries; snack- watermelon chunks; dinner – chicken rolls ups, roasted red potatoes, eggplant curry
Monday – b- pumpkin pudding, kefir; s – celery and peanut butter; d – succotash, tri color pepper salad
Tuesday – breakfast tacos (beans, vegetables, cheese); s – green popcorn; d – sauerkraut bean soup (will use some of the curried carrot sauerkraut)
Wednesday – b – muesli, milk, fruit; s – celery and peanut butter; d – chicken tacos
Thursday – b – coconut flour pancakes, homemade strawberry preserves ; s – sauerkraut bean soup or cheese and nuts; d – CORN (clean out refrigerator night)
After seeing how the last couple of weeks I didn’t make a lot of the meals that I planned, I realized I need to adapt how I’m making menus for the summer. So I’m doing two things this week – cooking extra of each dinner meal so there’s something filling for the next day if anyone wants it at around lunch time, but planning snacks instead of lunches. Because our summer schedule is more relaxed than during the year, everyone goes to sleep later and wakes up later. We end up having a late breakfast and by the time lunch rolls around, no one is interested in eating, and it makes more sense to have a snack instead of a meal late in the afternoon.
Today I’m soaking 4 pounds of walnuts, and will dehydrate them overnight. I’m also hoping to discover where 5 pounds of cheese disappeared to – my freezer is malfunctioning and forming a thick wall of ice over the foods, so it’s hard to find things that I know are there – when it’s time to take something out, I send the kids down with a hammer to chisel the ice away!
Last month I spent a big chunk of my monthly budgeted funds towards expensive bulk goods (lots of nuts, nut flours, and dried coconut), so I don’t have much left for this week to spend on fresh fruit. That’s fortunately not a big deal, since we have all of the canned fruit that I put up last summer to enjoy now – peaches, pears, apples, cherries, and blueberries. I also have some frozen blueberries and strawberries (yes, in the ice encrusted freezer :)), so there won’t be much opportunity for deprivation in the three days before I restart my monthly budget. This is one way I see the benefit of shopping and cooking the way I do – even when the money budgeted for food is finished but the month isn’t, I’m never out of food.
After I go vegetable shopping this week I’d like to make a couple more fermented vegetable recipes. I haven’t made pickles yet this summer and my kids love those. If I find some inexpensive tomatoes and peppers then I’ll make tomato pepper relish from Nourishing Traditions – that was also popular last time I made it. These supplement our dinner meals as written above, even though they aren’t noted. Fruit and milk or kefir supplement the breakfast meals.
Avivah
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