Dan and I start our thrice-weekly work-out class this week. In practice, going to the class shouldn’t be terribly different than coming home and going for a run was prior to now. However, I’m planning to succeed by assuming that it will put me home later than I expect—-and planning meals as if I will have less time than I have previously had on those nights. Below is my meal plan, which is, as always, gluten-free, casein-free, soy-free, and egg-free . . . as well as mostly healthy, moderate in calories and fat, and high in locally produced/grown foods.
Sunday, May 18th
Breakfast: Acai Chocolate Smoothie (made with Acai or mixed frozen berries)
Early Lunch: Salad
To Do: Work from 12-3 p.m.; Massage at 4 p.m. Dan makes dal and freezes it for Wed.
Dinner: Beth J. over for dinner: Grilled (wild) venison tenderloin wrapped in organic bacon with grilled organic asparagus and grilled organic, local Vidalia onions
Monday, May 19th
To Do: 5:30-6:30: First day of work-out class at GT gym!
Dinner: Local, organic chard and organic spring greens salad with olives and faux creamy dressing; Seared Local, Pastured Lamb Chops with Cracked Pepper & Rosemary
Tuesday, May 20th
Dinner: Organic quinoa-based, citrus-sauced stirfry with local, organic green onion; local, organic zucchini; local, organic broccoli; and peanuts.
Wednesday, May 21st
To Do: 5:30-6:30–Work-out class
Dinner: Dal with organic brown rice and mango chutney
Thursday, May 22nd
To Do: Photography Class–8-10 p.m.
Dinner: Make vegetarian risotto with local, organic peas, broccoli, and white beans; put 4 servings aside for (expecting friend, due in 2 weeks!) Priya, adding cheese to her servings
Friday, May 23rd
To Do: 8:45 a.m. doctor’s appt.; 5:30-6:30 pm.–work-out class; 6:30 p.m.–pick up my brother from Greyhound for the weekend.
Dinner: In honor of my brother’s visit: grilled local, pastured ribeye steaks with grilled local, organic yellow squash; grilled local, organic balsamic Vidalia onion slices; and roasted organic red potatoes
Saturday, May 24th
To Do: Visit Piedmont Park farmer’s market; shop for wine party foods at grocery store.
Lunch: Veggie-loaded pasta & bean salad with homemade, organic cilantro pesto
Zinfandel Wine Party: 6 types of Zin; pasta salad with roasted grape tomatoes, olives, and eggplant in a vinaigrette that features rosemary, garlic, and oregano; wild boar sausage; Lamb Tagine With Prunes & Cinnamon
Sunday, May 25th
Lunch: Go out to eat.
Dinner: Roast Chicken with Preserved Lemons (using the Meyer lemons I preserved earlier this year); organic carrots, local, organic Vidalia onions, and organic sweet potatoes cooked underneath the chicken; greens from the prior day’s farmer’s market
This week’s Gluten-Free Menu Swap, to which I will be submitting my menu plan, is being hosted by M-Elle at Cooking & UNCooking. (The avocado is the featured food this week, and while I absolutely adore avocados, I’ve been over-consuming them lately when it comes to my proclivity for allergies. So I’m holding back this week for that reason!)