My GF, Locavore-ish Weekly meal Plan & 'What's Cookin' Sunday?'

Phew! Thank goodness we woke up early to get groceries, because as I’m writing this at 9:45am the sky has opened up and rain is pounding against our windows. 

But I have a confession to make. I didn’t go to the market today. I sent my husband on his own instead. At our bachata dance class last week I must have twisted my ankle a little because it’s been quite sore and tender so I’ve been trying to stay off of it, and keep it wrapped and iced. Since we don’t have a car in the US (weird laws around my Canadian car being considered an import), we always walk the 15 minutes to the market, and that’s too much back and forth for me right now.  

So now that my groceries have arrived, courtesy of my handsome young husband, let the weekly meal planning begin! 

Roasted Beet and Fennel Salad from my upcoming book on OAS, for lunch this week

This week I’m planning around the following farmers market finds:

* 2 bunches of organic kale                * 1 bunch organic Swiss chard

* ½ lb spray-free mixed greens           * 1 bunch beets

* 1/2 lb green beans                            * 1 lb organic carrots                                      

* 1 head broccoli                                 * 1 zucchini

* 2 small cucumbers                            * 1 bunch parsnips

* 1 fennel bulb

I also found some humane certified, hormone free chicken thighs on sale this week so I bought 2 packages of 20oz for $4 each (regularly almost $6). I divided each package up into 3, wrapped it in waxed paper and froze them. We don’t eat huge chunks of meat, so for $4 each package of chicken thighs will serve in 3 different meals, like my husband’s Saturday night stew, a quick stir fry or a giant dinner salad.

If you'd like to learn how and why I meal plan around local foods, you can check out my post on How and Why I Meal Plan (GF and Locavore-ish).  

Week of: October 12 -18
In the Freezer: cooked brown rice, homemade chicken noodle soup (recipe to come!), chicken broth, Beet Chocolate Muffins mixed veggies, spinach & peas, fish,  black & kidney beans, blueberries, chicken thighs (bought on sale!), Homemade Limoncello
In the Fridge: Grandma’s Pickles,  homemade yogurt, beets, kale, mixed greens, cucumber, carrots, zucchini, eggs, apples, grapes, cabbage
In the Cupboard: Brown Rice and Lentil Crackers, lentils, beans, GF flours, local honey (5lbs), rice vermicelli, rice noodles, canned fruit
Breakfasts: homemade yogurt with farmers market local honey, Farmers Market Omelette,  Sprouted Lentil Bread
Day:	Dinners
Saturday	Hubby’s Saturday Stew (with chicken thighs and root veggies)
Sunday	GF Spaetzle with sautéed kale (happy Thanksgiving Canada!! We went to an early Canadian Thanksgiving potluck last weekend so we'll be skipping the festivities and the extra cooking this weekend)
Monday	Brown rice with steamed broccoli and carrots (then off to salsa and bachata class!)
Tuesday	Asian Veggie Wraps
Wednesday	Swiss chard stir fry #3 on the post (then off to writing group)
Thursday	Chicken noodle soup and sandwiches
Friday	It's my birthday and I'm NOT cooking ;)
Snacks: Caramel Popcorn, Beet and Fennel Salad cucumber and seaweed salad (recipe to come soon)
What’s Cookin’ Sunday: I’m starting some lentil sprouts for Sprouted Lentil Bread, baking beets and fennel for Beet and Fennel Salad

 

 What are YOU eating this week?

 

A tutorial for making GF Spaetzle (German Egg Noodles) the photos are so terrible it's embarrassing, but the spaetzle is awesome :)

 This post was shared on the following great link parties: Waste Not Want Not, Meal Plan Monday, Gluten Free Wednesdays, Allergy Free Wednesdays, Fight Back Friday,