Another wonderful week already beginning!  Last week we had friends and family over almost every night of the week for dinner, and I felt like I was in the kitchen nonstop (making huge batches of latkes will do that!)! This week I’m back to regular meals with just our family.

Sun- breakfast – homemade eggnog; l -Greek egg lemon soup; dinner- honey baked lentils, roast potatoes, fresh salad

Mon – b -banana oat pancakes, whipped cream; d – lamb vegetable soup, green bean mango salad

Tues – b – coconut flour biscuits, eggs; d – oven baked turkey chimichangas

Weds – b – baked banana oatmeal; d – crustless vegetable quiche

Thurs – b – pumpkin pudding; l – green beans, potatoes, and sour cream; d – CORN (clean out refrigerator night)

Fri- b – polenta with sour cream

This week I’m not planning out separate lunches since we’ll either make a double recipe the night before for planned leftovers, or have some kind of soup or salad with a simple protein for lunch.

I took ds16 to the chiro a couple of days ago and asked her to check on his allergies (with energy testing).  It was a pleasant surprise to hear that he’s testing with no food allergies!  The problem is an internal virus manifesting as allergic symptoms, so I ordered some homeopathic supplements, will get him started on those in the coming week when they arrive, and will go back for another appointment after that to see what’s happening.  Soooo – that means he can eat the same foods as everyone else again!  I still will be limiting grains because I think it’s healthier, but it’s nice to have more options.

Since this past week I bought a 40 lb case of ripe bananas, this week I need to make use of them.  In addition to the two breakfasts that have bananas in them, I’m hoping to do some baking for the freezer today: banana bread, banana date muffins, chocolate zucchini muffins.  I’ll see how realistic that is time-wise; so much to do, so little time! 🙂  A couple of these recipes use coconut flour and I’m interested in experimenting with them.

I also found an amazing deal on whole frozen organic green beans – 5 pounds for 2.99, less than I pay for my regular frozen green beans!  Being me, I bought 30 pounds.  🙂  (Fortunately it’s so cold that I’m able to store them on the secured steps that lead from the basement to the yard – that’s one of the very nice things about winter!)  Today I’m planning to try lacto fermenting some – I’ve never done this with green beans before, but I don’t see why they shouldn’t turn out great.

I also want to prep some vegetables for the week.  At the beginning of last week I did this and it made the rest of the week so much easier.  I prepped separate containers of various vegetables – eg, chopped napa, chopped green peppers, shredded carrots, washed snow peas, chopped cucumbers, chopped summer squash – they stay fresh much longer than when mixed together, and it was a cinch to throw them together in various combinations for a quick salad.  A large salad is a great lunch – I add cubes of meat/chicken/cheese, nuts, avocado, etc and this makes it very easy.

My garden beds are covered with about a foot of snow, so it will be interesting to see how my greens emerge when the snow melts.  But no plans to dig them out and see until then!  I have lots of baby napa in the fridge so I’ll manage fine without them right now anyway.

Avivah