Week of June 28, 2013

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Lately I have been cooking food off the cuff.  I am finding that I have not really been cooking and eating like I really personally want to.  Planning ahead of time really helps me to stay on my own healthy food track and takes the stress off feeding everyone else.  Usually I plan for Sunday to Sunday, but this time, I took out my cookbooks and got so excited about the things I was finding that so I decided to put 8 days of food in my weekly plan.  Fortunately it’s Saturday… so tonight’s meal is now planned.

I have put salads, dips and dressings onto the plan but I haven’t designated which meal they will go with.  I often do that so that I am prepared with ideas for sides that I will serve with our daily meals.  Because I am primarily vegetarian, my meals often are just the ‘sides’.

I do believe in go-to foods and I use them when I forget to organize, but I also like to try lots of new foods and tastes.  I’m always in search of new go-to’s, especially new ‘sides’!

I have been working on a cleanse that is a cross between the GAPS diet and the Body Ecology diet.  For me that is adding bone broth, trying to cut out gluten and adding fermented foods.  Without preplanning I have found that in a pinch I am looking in my kitchen and settling for what I find.  Several times this has meant a sandwich or pasta.   So I need to be prepared.  I have added a ‘bread’ from my raw cookbooks, condiments and even kombucha to my weekly plan.   These all take some time to prepare, dehydrate and/or ferment, so after the farmer’s market tomorrow, prepping it is!

June 30 2013