Aprovechar

Taking the full measure of life

Weekly Meal Plan: Fall Foods and Anticipation!

September 21st, 2008 · 10 Comments

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This morning it hit me that I have one more week of work before my life transitions full-time into my long-time dream of writing for a living.  I called my husband into the living room, grabbed his hands, and spun around with him like we were five years old and on a playground.

I’m so happy. I’m the giddy, squealy kind of happy.  And planning meals this week makes me even happier, not because the meal-planning this week is particularly great (though I lurve me some fall meals), but because I’m looking to the weeks beyond that and imagining the time and place when I’ll be able to take on more of the meals I wish I had the time and energy to make, but don’t.  Often, when I’ve been flipping through magazines or cookbooks, I’ve thought, “Ooh, that recipe looks fantastic” . . . and then realized I shouldn’t even mark it because a recipe that requires hours, even if some of those hours are hands-off, will almost never get made in our kitchen.  Even on the weekends, when I have more time, I often am so busy recuperating from the week and running errands/washing clothes/etc. that I don’t have the energy to delve into complex recipes.

When I’m finished with my current job, I’ll be able to rest more often; I’ll be able to work more when my energy is available instead of when my job requires I be present; I’ll get back my hour (or more) of commuting time each weekday; and I’ll be able to structure my life so that if I want to aim for 30 hours of work instead of 40 or 50 some weeks, that will be perfectly fine.  It won’t be perfect, because life rarely works that way, but in most ways, it’ll be great: I’ll be able to respond to my own needs in a way that doesn’t work with my current work arrangement.

So I’m excited, y’all.  One more week. 7 days!

Here’s my meal plan during my week of anticipation.  As always, it’s free of gluten, soy, dairy/casein, and eggs.  It’s also high in veggies, moderate in fat, low in processed foods, pretty healthy, and very tasty.

Sunday

Breakfast: Millet toast with peanut butter

Lunch: Coconut milk chicken and wild rice soup with veggies

To make: Carrot/walnut cupcakes with coconut-milk-yogurt icing.

Dinner: Warm Sweet Potato Salad with corn and black beans added

To Do: Grocery shop. Prep the beans for next night’s meal.

Monday

Breakfast: Rice and greens

Lunch: Leftovers (take to the park)

Snack: Apple with almond butter

To Do: Work out at 5:30.

Dinner: Tuna salad sandwiches (made with avocado-based dressing) on millet rolls with tomato and lettuce and sides of roasted small potatoes and grapes

Tuesday

Breakfast: Quinoa and greens

Lunch:  Leftovers

Dinner: Dan’s Birthday Dinner!

Wednesday

Breakfast:  Millet, garlic, and greens

Lunch: Leftover pizza

Dinner:  Work till 9; go out to eat.

Thursday

Breakfast: Rice and greens

Lunch:  Leftover hummus wraps (take to the park)

Dinner: Spaghetti squash casserole with sage, nuts, mushrooms, white wine, and browned ghee; steamed French green beans.

Friday

Breakfast: Quinoa and greens

Lunch:  Leftovers

To Do: Take Margaret and Brett to the airport. (Sniff sniff!)

Dinner: Eggplant no-Parmesan with sauteed spinach and garlic

Saturday

Breakfast:  Oatmeal

To Do: Last day of work! Run event from 9-noon.

Lunch: Celebratory lunch out for my transition to my new work/life!

Dinner: Flatbread pizza with veggies and pesto

Party: Wine, Cheese, & Chocolate Double Party for Dan’s Birthday & Sally’s Career Transition: 3 red wines, 3 white wines, chocolate bars, chocolate cupcakes, 3 kinds of goat and sheep cheese, rice crackers, saltine-style crackers, raspberry pepper jelly to go on cheese

Sunday

To Do: Dan leaves for conference

Breakfast: Blueberry pancakes (made with blueberries frozen in season this summer) with maple/pecan sauce and chicken sausage

Snack: Smoothie

Dinner: Stirfry with farmer’s market veggies

I’ll be submitting this meal plan to the weekly gluten-free meal plan, which is being hosted by Cooking and Uncooking this week.

Tags: autumn · flexitarian · gratitude · locavore · meal planning · Uncategorized

10 responses so far ↓

  • 1 Cheryl // Sep 21, 2008 at 5:23 pm

    glad to hear you’re so enjoying your upcoming freedom so thoroughly. Happy birthday to Dan!

  • 2 Jenn // Sep 21, 2008 at 7:04 pm

    Hooray! I wish I could be there with you to celebrate.

    Happy early birthday to Dan!

  • 3 Hannah Celeste // Sep 21, 2008 at 8:19 pm

    Couldn’t be more excited for you. Have a wonderful next week.

  • 4 Michel // Sep 21, 2008 at 8:53 pm

    I’m new to the blog but good luck with the life change!!!! I have a gluten question maybe someone can help me with???? The guy at my grocery store told me I could eat any bread I wanted as long as the flour was “sprouted”…. is that right? thanks!

  • 5 Christie i. // Sep 22, 2008 at 6:40 am

    So glad you are so happy! Hooray for following your dream!

  • 6 Amanda // Sep 22, 2008 at 8:39 am

    yay! congrats!

    (the mental image of you and dan spinning around in your living room was GREAT).

    :)

  • 7 Lori J. // Sep 22, 2008 at 6:33 pm

    I am soooooooo excited for you!!! Eeeeeeeee!!!!!! :D

  • 8 Roxie // Sep 24, 2008 at 6:57 am

    What an exciting time in your life! I’m very happy for you and applaud your courage to follow your dreams. Best of luck to you.

  • 9 Sarena Kopciel // Sep 27, 2008 at 8:36 pm

    I cut out all grains, none whatsoever. I am totally pale0–meat, egss, fish, nuts, seeds, veggies and fruits and I lost a ton of weight too and reduced chol and reversed type 2 diabetes. Best of luck with your continued story!!

    Oh and I am now addicted to exercise:-)

  • 10 Sarena Kopciel // Sep 28, 2008 at 5:09 pm

    Oh wanna share this recipe, sounds awesome
    Carrot/walnut cupcakes with coconut-milk-yogurt icing

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