Saturday mornings tend to be my catch up day here at the farm. Laundry, picking up, organizing...a lot needs to be done after the busy end of week work for our farm members. I like to take my Saturday to make use of what's left in the kitchen.
Greens and roots get juiced, broth gets made, a big pot of soup is started. It's a great way to start the week anew. I had a few bunches of wilted beets and kale that I juiced separately and I'll do my best to get those in this weekend. I have been feeling a bit sluggish and I can tell I really need some extra juice. I'll add this into my weekly order from Zest-juice for life: Gerson Green (to detox), Almond on a Date (for my swiss water decaf coffee), Ginger & Tumeric shots (for energy).
Saturday is also the day that I do most of my meal planning. I like to start with a list of what I'll have on hand and search the web or my favorite cookbooks for recipe inspiration. You can see a list of what I'll be cooking this week (inspired by this weeks Fruit & Vegetable share) HERE. I've learned that it really has to be a starting place. I'm more likely to throw things together with what I have on hand then follow a recipe from start to finish.
I've got some HOME Cafe AND Dana's famous ranch dressing on hand so I know I'l be making several fresh salads and the sautéed sweet potato and brussel sprouts (love to drown that in the ranch)!
I haven't been on top of alternative options to the super delicious, sugary holiday foods this year. Since we have a week worth of get together's with friends and family I've decided I need to make quick and easy healthy snacks a priority. Think: hard boiled eggs, whole apples, chicken soup, whole carrots (with the greens on) for dipping-my kids love that!
This becomes a starting place for me. It's really just a stream of consciousness based on taking inventory, finding inspiration, and thinking through what might be possible in the coming week. Maybe taking a few moments to think things through might help you too? If it does, please let me know by leaving a comment below. This allows me to set a positive intention towards eating better-especially when we've gotten off track for a few months. Making use of what's left at the end of the week is probably the most important thing I do to face the new week well. Check back in this week for photos and very loose recipes of what we did actually eat!
Blessings,
Michelle
Greens and roots get juiced, broth gets made, a big pot of soup is started. It's a great way to start the week anew. I had a few bunches of wilted beets and kale that I juiced separately and I'll do my best to get those in this weekend. I have been feeling a bit sluggish and I can tell I really need some extra juice. I'll add this into my weekly order from Zest-juice for life: Gerson Green (to detox), Almond on a Date (for my swiss water decaf coffee), Ginger & Tumeric shots (for energy).
Saturday is also the day that I do most of my meal planning. I like to start with a list of what I'll have on hand and search the web or my favorite cookbooks for recipe inspiration. You can see a list of what I'll be cooking this week (inspired by this weeks Fruit & Vegetable share) HERE. I've learned that it really has to be a starting place. I'm more likely to throw things together with what I have on hand then follow a recipe from start to finish.
I've got some HOME Cafe AND Dana's famous ranch dressing on hand so I know I'l be making several fresh salads and the sautéed sweet potato and brussel sprouts (love to drown that in the ranch)!
I haven't been on top of alternative options to the super delicious, sugary holiday foods this year. Since we have a week worth of get together's with friends and family I've decided I need to make quick and easy healthy snacks a priority. Think: hard boiled eggs, whole apples, chicken soup, whole carrots (with the greens on) for dipping-my kids love that!
This becomes a starting place for me. It's really just a stream of consciousness based on taking inventory, finding inspiration, and thinking through what might be possible in the coming week. Maybe taking a few moments to think things through might help you too? If it does, please let me know by leaving a comment below. This allows me to set a positive intention towards eating better-especially when we've gotten off track for a few months. Making use of what's left at the end of the week is probably the most important thing I do to face the new week well. Check back in this week for photos and very loose recipes of what we did actually eat!
Blessings,
Michelle
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