Aprovechar

This is my menu plan for this week.  This week is the beginning of March, so it’s when I’m instituting the inclusion of a leafy green vegetable in my breakfast on a regular basis—I’m aiming for 5 out of 7 days this month. That’s my March new activity of the month.  With the addition of a leafy green at breakfast, I should get a boost of protein, vitamins, and iron at the start of the day, and I should stay more full until lunchtime.  As I have mentioned before, I was inspired to take on this activity by Meg Wolff’s blog, Becoming Whole.  I made and froze some breakfasts that qualify tonight to kick off this month’s activity.

Here’s my meal plan for the week, which, as always, is high in (organic, seasonal, local) veggies, moderate in fat, quite tasty, and gluten-free, egg-free, soy-free, and cow dairy-free.

Sunday

Lunch: Leftovers

Dinner: Quick pecorino fish fillets with roasted sweet potato fries and steamed lemon-herb broccoli

To Do: Make greens and whole grains to freeze for breakfast combos: wilted tatsoi with brown rice/wild rice mix; chard with red quinoa

Monday

To Do: Exercise and grocery shop during morning off

Lunch: Big green salad with roasted vegetables and feta (Go to work after 1/2 day)

Dinner: Sally works late; Dan makes 3R meal

Tuesday

Dinner: Eat at Margaret’s–just show up (Yay!)

Wednesday

Dinner: Sally works late; eat leftovers

Thursday

To Do: Pick up CSA order!

Dinner: Lesley & Duncan over for dinner: Moosewood Vegetarian Chocolate Chili (with chopped mushrooms added) & Sophie-Safe cornbread

Friday

To Do: Go see Sally’s grandmother (one state over)

Dinner at Grandma’s: Karina’s Roasted Veggies (with pine nuts & pecorino) over gluten-free pasta; gluten-free, vegan brownies for dessert (my tiny little grandmother is a total sucker for good chocolate)

Saturday

Breakfast: Take ready-to-serve food to Grandma’s

Lunch: Melissa’s Walnut-Hummus Wraps in Cabbage (for Book of Yum’s new Adopt-a-Gluten-Free Blogger Event)

To Do: Make another round of green veggies with whole grains for the coming week’s breakfasts

Dinner: Greek meatballs in goat yogurt with rosti, steamed garlicky broccoli, and grapefruit halves broiled with raspberry preserves on top

Sunday

Brunch: Homemade waffles with orange-cranberry-maple sauce and pecans and organic, pastured chicken sausage

Snack: Winter fruit smoothie

Dinner: Simplicity circle meeting: Make roasted (pastured CSA) pork tenderloin with apples

I’ll be submitting this week’s menu plan to the Gluten-Free Menu Swap, which will be hosted this week at Conviviality.