Over the next month or so we'll narrow down our eating schedule for what kind of foods we'll have on what days; for example, Mondays may be breakfast for lunch, Tuesday is finger foods, Wednesday is soup day, Thursday is pasta or rice, Friday is...well, whatever is only mildly wilted at the bottom of the vegetable drawer and that plastic-wrapped burrito I'm always so happy to see at the end of a week of cooking! We'll eventually do the same for our breakfasts and dinners. I know this may seem horrifying to some, this regimented, pre-planned way of living but it's actually incredibly liberating. The busier I get, the more convinced I become that the key to sanity is being meticulously regimented in the things I have to do so that I can be spontaneous and relaxed in the things I want to do. I love to cook but it's stressful to do when it's past dinner time, everyone's starving and the fridge is empty so having dedicated prep times and meal plans takes away much of the burden and opens wonderful little pockets of time in the day.
Monday:
- Pepperoni, broccoli and tomato quiche (recipe from Elana's Pantry and found in The Gluten-Free Almond Flour cookbook)
- Mixed greens with peach and corn salsa (recipe follows)
- Carrots and cucumbers with hummus
- Cranberry/Pomegranate/Cherry gelatins
- Coconut milk, mango, raspberry, spinach, ginger smoothie
Tuesday:
Today was our first dud. I made the sweet potato falafels the night before, he said he loved them but I had a nagging feeling I'd hear otherwise. Sure enough, when I picked him up I got the, "Mom, no offense, but..." speech. I'm not giving up on these and I think I can turn it around with a little tweaking. Stay tuned!
- Sweet potato falafels
- Buttery peas and roasted broccoli
- Sesame rice crackers
- Watermelon
- Nectarine
Wednesday:
- Lentil vegetable soup
- Turkey and goat cheese rolls
- Pumpkin muffin (recipe follows)
- Apple and almond butter "sandwiches" (recipe follows)
- Seaweed chips
Thursday:
- Gluten-free spaghetti and meatballs
- Roasted Brussels sprouts
- Olives
- Salad with pepitas, dried currants and Tessamae's dressing
- Nectarine
- Spinach, cherry, ginger smoothie
Friday:
- Amy's gluten-free burrito
- Guacamole and salsa
- Plantain chips
- Tamari roasted almonds
- Peaches and cream (recipe follows)
Peach and corn salsa
It's not often that I come up with an original recipe creation that leads to a Frankenstein-creation moment of triumph but this one so does! Add corn and peaches as needed to serve your crowd, whether it's 1 or 10. You can omit the basil and add all kinds of seasonings to suit any summer meal. Enchiladas, pizzas, tacos, grilled fish, the sky is the limit.
Ingredients
2 ears corn, shucked and thoroughly cleaned
2 JUST ripe peaches (too ripe and you end up with a mess)
1/4 cup olive oil
4 tablespoons champagne vinegar, plus more to taste
Sea salt
Black pepper
Fresh basil (optional) or other spices/herbs
Directions
Hold corn vertically with one end in a wide bowl. Using a sharp knife, slice corn kernels off the cob working in smooth strokes, not a sawing motion. I've found a paring knife usually works best to get as many kernels off as possible. Slice peaches into 1/2" chunks and add to corn. Whisk together olive oil and champagne vinegar. Start with a couple tablespoons of vinegar and taste to see if you'd like it more or less acidic. Add olive oil or vinegar until it tastes right. Throw in a pinch of salt and a few grinds of black pepper, then whisk again. Pour over corn and peaches then gently fold in. Add basil or other herbs and chill or serve.
Pumpkin muffins
I've certainly had my share of Pinterest fails but sometimes you get a rare gem that quickly becomes a go-to. That's how we feel about these muffins. I doctor them up all kinds of ways and sub all kinds of squash/nut combos when I make them. Be sure to put them in the fridge or freezer once they're cool because they do tend to get funky quickly.
Apple and almond butter sandwiches
Ingredients
1 apple
Almond or any kind of nut butter
Additional add-ins such as shredded coconut, honey, raisins, chocolate chips, sliced cherries, etc
Directions
Wash and core apple taking care to get all the seeds out. Firmly hold apple and cut into uniform slices approx 1/4" to 1/2" thick. Smear a slice with almond butter, add a topping if you'd like then put another slice on top. That's it! So easy and so, so delicious.
Peaches and cream
Nothing makes me happier than throwing on a terrible, thick Southern accent and hollering, "Come on, y'all! Come getcha peaches and cream!" You can easily use whipping cream instead of coconut cream if you're so inclined. I've altered this slightly to make it lunch box friendly.
Ingredients
One can full fat coconut milk
1-2 peaches
Raw honey
Tiny pinch salt
Cinnamon
Directions
Place can of coconut milk in the fridge overnight. Once ready, gently open the can and make sure you have a thick, dense layer of cream on top with all the watery liquid below. If you don't, curse a blue streak and angrily put it in the freezer for a couple hours or start over with a new can. Once you have your cream, gently use a spoon to get out the cream and put it in a big bowl. Drizzle lightly with raw honey and add the tiniest little pinch of salt. Blend with a hand mixer or whisk until a true cream forms. Refrigerate (or put into thermos). Chop peaches and put into container or bowl. When ready to eat or assemble, put peaches into a bowl, top with cream and sprinkle with cinnamon.
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