I may not stick to this schedule, but here are the meals I’m planning over the next few days. Those on MD, let me know what you’re planning! I put chicken soup on the weekend so I can make a big batch of it and have lunches for a few days next week.
Typical breakfasts and lunches:
Breakfasts: eggs, chicken sausage (organic, all good stuff, Harris Teeter brand), berries, raw almonds, omelets with veggies and goat cheese, goat milk
Lunches: leftovers from dinner, salads with leftover meat from dinner, salads with guacamole instead of dressing (for variety–salads get boring really quickly), um, more leftovers from dinner…lunches are hard
Thursday, Jan. 15
Dinner: Roast chicken (with spicy mustard for dipping), asparagus (parboiled, then finished in the oven with olive oil, salt, and pepper)
Friday, Jan. 16
Dinner: Fish (I’ll figure out what when I get to the grocery store, but probably salmon), roast carrots
(Start the chicken stock going from the roast chicken bones, etc.)
Saturday, Jan. 17
Make chicken soup in the crock pot
Sunday, Jan. 18
London broil with carrots and parsnips (sadly, minus the gravy and potatoes, but better substitutions will come along later)
4 Comments
The co-op down here sells raw goat milk and a variety of raw goat cheeses. (I think I ordered the spreadable herbed goat cheese this week.) I’m a little wary of goat milk to begin with, whether or not it’s pasteurized, but I do intend to give it a shot one of these days.
I’m not sure where it falls in your inclusions and exclusions of root vegetables, but I’m picking up baby gold beets from the co-op this week.
I wasn’t jumping to try goat milk either until I couldn’t have cow’s milk for two week and then got the stomach flu and didn’t want to eat another carrot or scrambled egg. Jesse brought home goat milk from the store, and I drank a glass (I was thinking about Heidi and Clara and the healing powers of mountain air and goat milk, and since we live near the beach, well…). It was weird at first, but after the first glass, it was almost the only thing I could eat or drink without feeling nasty. So, now I’m a big fan.
Ooh, baby gold beets? I’ve never had those. How do you cook them, and are they delicious?
Well, I’m not sure about the beets yet. But I am a big fan of the goat cheese so far.
Also, last weekend I saw this onion at the farmers market; it still had a big, fresh, green top attached to it. So I bought the darn thing! Well, I cooked up the top part in olive oil with the top part of the beets, threw in a little salt and pepper, and called it a rather tasty side dish.
I’ll get back to you on the root veggies themselves soon!
p.s. The co-op is organizing a local farm tour this weekend, and I’m pretty excited to see a real food source so close to Orlando.
Wow, I would never have thought to cook up the tops of the onion and beets, but it sounds amazing. (Granted, I’ve not seen an onion for sale with a green top still attached, but when the farmer’s market opens up in the spring again, I’ll keep my eyes open for one.) I can’t wait to hear how the farm tour goes. I would love to do something like that. I need to do some more research and see if there’s anything like that going on in our area.