Tuesday, February 28, 2012

Whole Foods Reflection and Menu, Week One

Week One in our 40-day Whole Food Challenge has been great. I am pleased to say that many of our dietary changes haven't been changes at all. In fact, we were in day 4 before one of the kids asked for a treat.  

This is good, very good.

Some things have been more challenging- primarily the time involved in preparing "slow food." There have been tough a couple of evenings when the baby's been fussy, the dog needs to go out, I'm thinking about the papers I still need to grade and yet I'm standing there, at the kitchen counter, just peeling carrots.

But there is a beautiful rhythm and simplicity in just peeling those carrots. I want to capture that.

We have worked a few details out: "local" food is a goal, not a restriction (thus the star fruit in the picture below). We are working to increase the number of foods we obtain directly from local farmers, but we are also open to the occasional papaya. Likewise, we have decided that even if a food contains five ingredients or less, if we can't pronounce each ingredient then we don't eat it.

So, here's what we've been eating this week:

Breakfasts: (all served with at least one raw fruit)

Fried egg sandwiches (fried in a bit of butter, with peanut butter on toast)

GF Oatmeal, sweetened with local maple syrup

Apple, Banana and Oat Muffins

Green Monster Spinach Smoothies with toast (homemade bread or from a local GF bakery)

Southwestern omelets with homemade salsa, a grapefruit and farmer's market bacon




Lunches: (all served with at least one raw fruit and one raw vegetable)

All-natural peanut butter with homemade jam on organic corn cakes

Shrimp cocktail with homemade sauce (just homemade ketchup with some horseradish mixed in)

Quesadillas with local cheese, spinach and black beans on rice tortillas

Hummus with rice tortillas, carrots, celery and red pepper

All-natural peanut butter on homemade bread with homemade pickle slices on top (don't knock it 'til you try it- I was raised on this stuff!



Snacks:
Homemade Applesauce (unsweetened)

Almonds and dried cherries (unsweetened or sweetened with honey)

Plain, organic yogurt with berries and honey

Cheese (not deli- real cheese blocks) with apple slices

Organic GF rice crackers with local cheese

Hard boiled eggs

Plus fresh squeezed juice of all sorts (thanks to our new juicer- so fun!)


Dinners:
Bacon-wrapped chicken thighs, roasted carrots and parsnip, sauteed spinach

Hamburgers with homemade buns and pickles

Coconut chicken satay (something like this recipe here) with steamed carrots and sauteed kale/spinach mix

Tofu and vegetable stir fry over brown rice

Corn pasta with homemade tomato sauce and spinach salad


Of course, there are a lot of "homemade" items on this list. I've been working up to this challenge for a while, so my pantry is pretty well stocked with homemade stuff that I can pull out when needed. Don't think I'm making all this each and every day. No, the jam, salsa, pickles and ketchup were made over the course of last summer when the veggies were in season, and I make huge batches of bread and tortillas to freeze, which cuts down on kitchen time.

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