…this week. This is a new occasional series of articles where I’ll share what I’m eating, to help jump-start your meal ideas. I know it’s hard to come up with meal ideas, especially when you’re switching to a new way of approaching food.
So let’s get to it. Wednesdays are delivery days for my box of fresh organic produce. I get weekly deliveries from Farm Fresh to You*. These are happy days since my meals are easy – just eat whatever came in. The rest of the week requires a little more thought.
This is where habit and consistency really come into play. I have basically the same thing every morning, with slight variations.
Greek Honey Yoghurt with:
local honey & sesame seeds
fresh blueberries and a little raw sugar
raisins or mixed dried fruits
and so on . . .
Cranberry juice (roughly 50/50) with freshly squeezed citrus juice. Oranges, grapefruit, tangerines, tangelos, Mineolas, mandarins – you name it, I’ll squeeze it**
Hot tea. Usually Constant Comment but I occasionally stray to Earl Gray or Prince of Wales.
I usually end up having my largest meal at lunch, despite the advice that one should “Eat like a King in the morning, a Noble at mid-day and a pauper in the evening”. Looking at this week, it’s been a veggie week because most of the meals were:
Salad! But we’re not talking a wimpy side salad here. I make a large bowl of salad with whatever is on hand, which can include cheese, avocado, fresh tomatoes (right now – it’s tomato season), seeds or nuts, leftover meat or sliced lunch meats, olives, capers and pickles, sliced veggies and eggs. And, of course, a nice dressing – just not a gallon of it. I happen to like the flavour of lettuce so a little dressing goes a long way.
Leftover Pulled Pork. We have a wonderful grill at a local market every Saturday and Sunday. At least once a month we go there and get a small (ish) container of whatever sounds good. Right now, it’s the pork. They also grill chicken and beef though, so our smoky, grilled protein choices aren’t limited.
Since I try to walk the walk, I avoid bread with my BBQ, which means I can actually have more of the yummy meaty goodness – and that’s a good thing!
Sliced Baby Bok Choy with garlic and chicken stock. I got baby Bok Choy in my veggie delivery last week, so I sliced two of them up and sautéed them in a little butter with garlic and some chicken stock.
Most of the week these were closer to snacks than meals. Except one day when my husband & I had:
Tri-Tip Cesar Salad from the excellent restaurant The Habit. Highly recommend!
Apart from that meal, I had:
2 eggs over medium, with garlic & cheese
Cheese and sliced meats (we tend to get cold cuts from a local ethnic deli)
Fruit – it’s peach & nectarine season and boy-o are they yummy. Also, we have grapes. Well, actually, I have grapes. My poor husband is missing out on the grapes right now.
And one memorable evening, when I skidded home after a really late night at the clinic, I had a little bowl of gelato.
I hope this helps you come up with some ideas. As the seasons move on and I start cooking some more, (rather than just tossing things into a salad bowl), I’ll be sure to add recipes as well.
*(https://www.farmfreshtoyou.com/index.php). If you sign up, use promo code 6164 and please mention that you heard about it from me. Or come by the office to pick up a brochure with all the instructions included.
** I got a Juiceman JCJ150S 40-Watt Automatic Citrus Juicer with 2 Juicing Cones (you can find it here) and it’s been the BEST kitchen gadget purchase in recent memory