Last week was a good week. I ate really well. There’s something so lovely and self-caring about making gorgeous food full of fresh colorful veggies. Planning seems to be working out for me, and as an added bonus as I page through cookbooks and click through internet and blog recipes I’ve started compiling a mental (and actual) file of recipes I want to make. This means that when I’m at the farmer’s market, and there are beets everywhere, and not an eggplant or a zucchini in sight, I remember I’ve been wanting to make beet curry and can easily ditch the eggplant stew and rework things on the fly.
I tried a bunch of brand-new recipes last week and loved every single one of them. They also made fantastic leftovers – I had a sweet potato and black bean enchilada for breakfast for four days running! This time I have more new recipes and a few familiar ones. I feel like this plan is actually way overambitious, especially as things will be getting quite busy in the middle of the week, but I’ll just have to do the best I can.
This week Cheryl of Gluten Free Goodness hosts the Gluten-Free Menu Swap with the theme of Quinoa. I love quinoa and eat tons of it! I’m not doing anything particularly creative with it this week, like baking with it or turning it into breakfast cereal, but it will accompany my curry and form the base of the delicious mish-mash bowl I’ve fallen in love with. Mish-mash bowl makes a terrific leftover and a great lunch to pack for an on-the-go day. The trick I discovered last week is to toss the quinoa with a little salad dressing (I had some left over from my romaine and herb salad) before packing it into my lunch container. This keeps it from getting dry and unappealing. My favorite way to eat hot quinoa is to just toss it with a pinch of fleur de sel. The big flakey grains of salt don’t dissolve all the way, and their salty crunchy texture is a great complement to the little pearls of quinoa.
As always you’ll find tons of menu plans at the grand round-up over at OrgJunkie!
Beets, beet greens, cabbage, and chickpea curry
Romaine salad with carrots, green onions, celery, with Spa Vinaigrette with fresh dill
Rice bowl with dandelion greens and avocado
Gai lan with garlic and soy sauce
Moroccan veggie tagine with zucchini, potato, cabbage, celery, cauliflower, eggplant with harissa (*defrost 2 C. stock)
Lundberg GF brown rice couscous
“Mish-mash bowl” with quinoa, fleur de sel, and nori, topped with baby broccoli, avocado, grated carrot, radishes, pumpkin seeds, cashews, sunflower seeds, parsley, mint, and green onion, with tahini sauce (steam veggies and make tahini sauce ahead)