Sunday, June 19, 2011

Blossom Real Food Challenge - Alicia's Meal Plan Week 3


I hope you found the Week 2 Meal Plan helpful, and were able to see how we cut corners in our house to put Real Food on the table every night. We cook 3-4 nights a week, but pack in nutrient dense foods that are easily re-heated on the other nights. I love cooking, but cooking a big meal every night is just too daunting for most of us who have other things to do!

This week you will see lots of leafy green veggies in the mix, as the Farmer's Markets are brimming with these nutrient-packed wonders! Check out my article in the StayFitAnywhere newsletter about the benefits of incorporating more greens into your diet. And if you still need some more ideas on what to do with all that green goodness, check out this blog post from Whole Foods Markets.

Here is our dinner meal plan for Week 3 of the Blossom Real Food Challenge:

Wednesday: Cooking for 1 - Roasted Veggies (Eggplant, Red pepper, Zucchini, Asparagus in olive oil and fresh oregano) with a little goat's Feta. Served over Sauteed Kale.

Thursday: Cooking for 1 - Smoked Salmon Spinach Scramble - scrambled biodynamic free range eggs from the farmer's market with natural wood smoked wild salmon and spinach mixed in.

Friday: Quick & Tasty Mexican Mush - Onion, Yellow pepper, zucchini and a TON of collard greens sauteed together. Mix in 1 can of Amy's Organic Refried pinto Beans. Garnish with a few slices of avocado and some really hot Mama Nelly's (find her at the Farmer's Market) salsa. This is a 10 minute recipe that looks like gross mush, but is delicious and nutritious!

Saturday: BBQ at a friend's house - we are bringing a MASSIVE summer salad with farm fresh arugala, mustard greens, boston lettuce, beet greens, red target beets, kohlrabi, cucumber, strawberries and pumpkin seeds.

Sunday: Father's Day... Wild Card... Hubbs get's to pick whatever he wants for dinner. My bet - he wants Fish & Chips! If so, we will be having "mushy peas" (split peas), sweet corn and some broccoli with it.

Monday: Lentil Curry (staple in our house!) with farm fresh peppers, spring onions, collard greens, garlic scapes and beet greens (using Masala Spice Mix). With quick cooking quinoa. There will be enough for leftovers which I will have for lunch in the week!

Tuesday: Organic Turkey Breast (from this farm), smothered in Golda's Artichoke Pesto (both available at the Vancouver Farmers Markets), with baby broccoli and kale.

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