I am working on another post sharing some simple and fast cooling foods for our last month of summer. But meanwhile, I’d thought I’d share what our menu is looking like this week, using some of the ten tips I shared last week for simplifying your menu.
So far, it has made for a really relaxing week to have everything pre-planned (ingredients all bought) and simple. I’d love to have you share some of your simple menu’s or recipes too! I might put together a pinterest board for simple food too. I just started a “The Nourishing Gourmet” board, to share some of my favorite posts as well.
Here is my menu for the week (though it is likely to be tweaked as the week continues). We have lots of green salad makings, so green salad is going to be served with many of these meals. And I have a bag of peeled carrots ready to be juiced for early morning, late afternoons. Snacks are also not written in, but this gives you an idea of how I am implementing some of my tips.
Simple Menu
Monday
Breakfast: Sausage and sauteed zucchini
Lunch: Moroccan Wraps (from my Salad Cookbook), make double for lunch on Tuesday
Dinner: Slow Cooker Chicken and Vegetables and soaked brown rice (make a large pot of rice for reheating the rest of the week). (Start chicken stock in slow cooker to go through the night)
Tuesday
Breakfast: Pot of oatmeal (make extra for reheating) and eggs
Lunch: Moroccan Wraps
Dinner: Mexican Quinoa Bowls (Make a large pot of quinoa for reheating later in the week, and extra beef for lunch the next day).
Wednesday
Breakfast: Smoothie and Sausage or eggs
Lunch: Leftovers from Dinner on Tuesday
Dinner: Slow Cooker Pot Roast with Vegetables (reheat quinoa or rice)
Thursday
Breakfast: Oatmeal (reheat) and eggs
Lunch: Fried Rice or Rice Salad (using pre-cooked rice)
Dinner: Shredded Beef Tacos (made with leftover pot roast meat)
Friday
Breakfast: Congee
Lunch: Leftovers or fried quinoa or quinoa salad
Dinner: Seafood (buy what looks good at market), reheat rice or quinoa, and steam vegetables (cabbage, carrots, and broccoli) and serve with butter
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Can you post how you reheat rice & oatmeal? I have the hardest time reheating grains without rice getting hard or oatmeal turning to glue.
Rete,
I tend to use extra water when reheating oatmeal (don’t stir too much when first cooking it, and then reheating it–that’s part of the reason it gets so glue-like). For rice or quinoa, you can fry in some fat (like homemade ghee), or steam with a little chicken or beef stock, or fry and then moisten with some broth or place in a fine sieve steam basket over simmering water for a couple of minutes (this is the method Joel’s Japanese American Grandmother reheats rice, I am going to try it this week). Hope that helps a little!
we too love wraps and tacos etc. but oh what a dilemma… What do you use for the tortilla or wrap? I make a soaked wheat version when able, but we go through them soooo fast for the amount of additional time they take to make… Do you have a good source for corn tortillas or a good recipe for homemade corn tortillas? Curious to know how every one handles this without breaking the budget or the reasonable prep. time issues…
Mattie I use Bob’s Red Mill Masa Harina flour to make extra tasty corn tortillas.
It is made with dried corn kernels that have been cooked and soaked in limewater and then ground into flour.
There’s actually a very simple traditional recipe for corn tortillas on the package, this is the one I use.
Evi,
I have also used Bob’s Red Mill Masa Harina flour and it makes very tasty tortillas. However, I am not able to find it organically, and am afraid that it may be GM (so I stopped using it). Have you had any luck with finding it organically?
You’re right Kimmy, it is not organic so we do not make tortillas that often in our house, perhaps once every couple of months.
But since I avoid gluten I prefer the Masa Harina flour to the organic wheat tortillas or even the regular corn tortillas, at least my tortillas would be more digestible this way.
Mattie,
We have been using compromise wraps lately. 🙂 I just wasn’t up for making homemade ones in the heat (and I need to start experimenting with egg- and gluten- and dairy-free ones). So, we have been using brown rice ones. There are some sprouted flour ones too (but they aren’t gluten-free).
Sonoma Organic Corn Torilla’s are made with NON-GMO Organic stone ground masa corn, gaur gum, and Lime. That’s it!
I love how this is a “warm-weather-friendly” meal plan! The crockpot and stovetop recipes don’t heat up the house like turning on the oven. Yay!
That was definitely the plan, because I have been dying in the heat lately! Today was “mild” because our house didn’t reach 80 degrees inside. Thankful for a reprieve (and slow cookers!). 🙂
Kimmy here in Athens the temperature of my kitchen reaches 95 degrees, so I must say that your house is pretty cool 🙂
Today is baked chicken for us with a salad, but most days I do not wish to use the oven at all so we eat a lot of salad with cans of wild salmon/albacore tuna.
Please email me your postal address, I’d like to send you a little something that I have a feeling you’d like as a small way of saying thank you for all the work you do for us at this blog 🙂
Evi,
Oh my! I would die if my kitchen was that hot all the time. (Though I guess you kind of adapt?). I would also eat salads every night too. 🙂 And you are so sweet for wanting to send something to me! I will email you my address.
That is what I’m talking about! OK, now I need a kids snack plan to pair with this meal plan idea and I am set. My oldest (5.5 – sweet tooth since birth) tends to eat as little as possible at meals and want to snack on non-optimal things all the time. (Just too much fruit/fruit strips/jam toast, etc.)
ps – that quinoa with a pat of butter looks yummy!
Your plan looks lovely and simple!
Thanks, Kimberly!
Okay,
The absolute best tortillas around are the ORGANIC, SPROUTED CORN TORTILLAS by FOOD FOR LIFE. I buy 3-4 packages at a time and keep them in the freezer (yes, we eat them frequently). The key to perfection is to wet them before frying them up in coconut oil. They come out warm and supple (don’t over cook, low and easy does it.) We get ours at Whole Foods; http://www.foodforlife.com/product-catalog/yeast-free-products/tortillas/370C12-Organic-Sprouted-Whole-Kernel-Flourless-Corn-Tortillas
Enjoy!
They are amazing stuffed with avocado, topped with arugula dressed in vinaigrette & a sprinkle of feta, yum…
I’m super excited that you’re posting more recipes on Pinterest! It often seems like a vast wasteland of white flour and sugar.
I agree with Reggie, the organic sprouted corn tortillas by food for life are very good. Taste like real food
The other wrap I eat is Sonoma ivory teff wraps. I know corn can be an inflamitory food so I try not to eat it often. So I switch out with the teff wraps.