Monday is October, how quickly the first 6 weeks of school have flown by. And how quickly the first 20 days of the Whole30 challenge have come and gone. Now that we are on the downhill side of the challenge, I am starting to think about re-entry and how to manage the intense desires towards some of my pre-Whole30 day indulgences, such as bread from Mayfield Bakery, Mt Tam cheese from Cowgirl Creamery, the most amazing chocolate cake ever at bar JULES. As my wise friend Stephanie says, foodies are just another name for picky eaters. I imagine I will become super picky with my “treats”, focussing on the ones that truly deserve my attention. But how to figure that out? I might need to hire a chief taster, someone who will accompany me and take the first bite, laying themselves on the line for my health. Interested? Send me your credentials.
Our box from Mariquita Farms this week has some good things to support our challenge: Chard, Lettuce, Dry-Farmed Tomatoes, Green Beans, Apples, and Mixed Tomatoes. The Red Norland Potatoes I will store in the veggie bin until after the challenge (or feed them to the kids!).
Here is my menu plan for the week of September 30:
Sunday: Grilled steak, roasted sweet potatoes, sauteed chard, tomato salad
Monday: Roast chicken, roasted potatoes for the kids/leftover sweet potatoes for me, green beans with shallots
Tuesday: Taco Tuesday (taco salad for me, tacos for the kids), cauliflower hummus with bell peppers
Wednesday: Dinner out after soccer
Thursday: Meat Sauce with spaghetti squash, red bell peppers, green beans
Friday: Take out and Trashy TV
What is on your menu plan this week?