I don’t even remember what we ate this week off the top of my head. I think we had some spaghetti and meatballs, some left overs from the previous week, a couple days with steaks, carne asada salads, egg spinach and sausage bakes, butternut squash, sloppy joe insides. All compliant and all tastey.
This week we have chicken, spaghetti squash, some steak and and green beans. This week we also have work events, a high school open house and a cross country trip. I am thankful we will be in the re-introduction phase this coming weekend. It probably won’t be an easy weekend but we’ll try to keep as compliant as possible.
Egg Sausage Broccoli Bake + Compliant Lunch Meat
Egg Spinach Scrambled Eggs + Compliant Lunch Meat
Pumpkin Nut Porridge
Salad Plus Meat Leftovers
Thai Red Chicken Curry with Green Beans
Bacon Wrapped Chicken + Grilled Pineappe
Zucchini Noodles + Meatballs
Steak Stir-fry Wrap
This maybe by far our most expensive food experiment yet. At least grocery store wise. Though looking at our eating out habits over the last few months, it probably evens out. Hopefully this will keep us from having to hit the store more than once this week.
Heres to a less boring and easy cooking week.
On the menu for this week … (breakfast & dinner via the Whole30 Cookbook)
Tomato Bun Sloppy Joes with Ancho-Chili Butternut Squash
Slow-Cooker Italian Beef Roast
Jicama Street Tacos with Barbacoa
Scrambled Egg Breakfast tacos
Bars – Epic, RX, Lara
Nut Mix with Dried Apricots and Blueberries
Kale Salad with Chicken, sunflower seeds, mushrooms and artichoke hearts
I didn’t really follow any recipes for these, more inspiration and faking it. I ended up making two additional trips to the store for meat and snacks we could easily pack for the week.
Egg Muffins with Sausage, Spinach and Broccoli
Egg Frittatas with Spinach and Tomato
Spaghetti Squash with marinara and meatballs
Flat Iron Steak with Green Beans
Mini Meatloafs (Chicken Turkey and Beef)
Larabars – Apple Pie and Coconut Creme
Walnuts and Roasted Almonds
Dried Plantains with Garlic
Raw Green beans
Baby Carrots and Tessemae Ranch
Back to paying attention to what I’m eating.
Lasagna Roll recipe. My modifications: add mushrooms, only use ricotta.
Last September I decided to challenge myself to eat less sugar. It actually went pretty well and the biggest struggle was actually finding the few packaged food that we eat without weird added sugar in them. Like tomato sauce, who needs extra sugar in your pasta sauce?
We stayed pretty low sugar for the past year, but recently had invited desserts back into our house. Its become a bit of an issue. So before we head out on vacation this October I’m going to do another no added sugar september.
My personal parameters: no added sugar, honey, maple syrup. No artificial sugar. Fruits and vegetables with naturally occurring sugar are ok.
What about bread? Bread needs sugar to exist. I’m not totally wiling to cut out all bread but I’ll probably cut down on sandwiches a good deal.
What about when you MUST eat out? I’ll be traveling for work this month and camping. Eating out at restaurants I can make due with having a salad and will probably look up the menu ahead of time. The night we’ll be camping i’m going to make an exception for and just tack on some days at the end of the month. Unprocessed food is heavy and we are not car camping so its just easier to stick with our backpacking food.
I’m using these as references:
From Hilah Johnson’s book Learn to Cook.
Substitute two table spoons of dark brown sugar for honey
Weird separated pan
Cook time changes to 9-10 minutes because of the pan
Melted butter in bottoms
It didn’t all fit.
So I added more sugar for Other J and made some tiny muffins