My GF, Locavore-ish Weekly Meal Plan

My adorable husband got up early this morning to make me a pot of tea and head off to an environmental studies conference (pertaining to his PhD research). I bundled up and trudged out with him, though, to hit up the farmers market. I’m glad I got up early, because the snow is really coming down now! 

This week I stocked up on root veggies like parsnips because I want to experiment with making Spiced Parsnip Scones and some sweet potato curry. I also have a few beets and may take another stab at making Gluten Free Beet Bread

Now let the meal planning begin!

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

* 3 organic beets                                 * 3 organic watermelon radishes

* 2 large sweet potatoes                      * 1 large organic turnip

* 3 organic parsnips                           

 

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).  

I'm taking another crack at my GF Beet Bread to get the texture just right

Week of: January 8 - 14
In the Freezer: Big batches of frozen beans, frozen brown rice, GF Chocolate Beer Cake, Frozen Soup Stock, chicken burger patties, frozen veggies
In the Fridge: parsnips, radish, turnips, carrots, apples, kale, big box of organic spinach, oranges, grapefruit, onions, garlic, ginger, cabbage, applesauce, GF beer
In the Cupboard: lentils, beans, organic tortillas, organic popcorn, organic cornmeal, brown rice, GF flours, local honey, rice vermicelli, rice noodles, canned fruit, Grandma’s Dill Pickles
Breakfasts: Farmers Market Omelette,   GF Chocolate Carrot Scones,
Day:	Dinners
Saturday	Borscht (using my farmers market beets)
Sunday	Hubby is making stew with our farmers market root veggies
Monday	Mung Bean Curry (recipe to come) for Meatless Monday!
Tuesday	Gluten Free Pizza
Wednesday	Warm Greens and Chickpea Salad using Frozen Chickpeas
Thursday	Hubby is making pasta
Friday	Scrounging through leftovers
Snacks and Lunches: Easy Asian Soup, Steamed Kale and Beet Salad with Sweet Tamari Dressing,
What’s Cookin’ Sunday: GF Parsnip Scones, Gluten Free Pizza Crusts, Dill Pickles using Watermelon Radish

What are you cooking and eating this week?

I've joined Meatless Monday! Come check out why :)

This post was shared on the following great link parties: Waste Not Want Not Wednesday, Musings of a Housewife, The Hearth and Soul Blog Hop, The Healthy, Happy, Green & Natural Blog Hop,  Gluten Free Tuesday,