Tag Archives: seasonal eating

Weekly Eating – 11/5/18

 Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Oh man, the weekend at the cabin was glorious! Since it was later in the fall than when we went last year, the colors were absolutely breathtaking.

fall colors at the cabin

It is just the best feeling to know there is nothing you have to do right now, just relax and enjoy. It was a great group of people too, which helps. Everyone just kind of comes and goes and does what they want to do. Sometimes you play games, sometimes you read, we went for a lot of walks, kayak and canoe trips.

fall colors at the cabin

We also went apple picking in a town nearby! I thought apples didn’t grow in NC very well, but I guess by being up in the mountains the weather and terrain make it possible. So we had a really fun day, and picked over 30 pounds of apples. They will go home with each of us to become snacks, pies, and sauce.

apple picking

And of course there was no shortage of food. Everyone brought at least one meal to share, and everyone also brought snacks. I think a few spoonfuls of broccoli and a pinch of lettuce were the only vegetables consumed all weekend haha

cabin food

But that’s ok, life is all about balance. When you’re hanging out with friends, on a once a year trip, if your diet is 90% meat, beans, and cheese, I think we will survive.

cabin food

The dogs were definitely interested in the pumpkin chili…

I miss it already. Can I go back yet?

Monday:

Breakfast – Pumpkin bread with cream cheese icing! Spoilers, this was breakfast all week  🙂

pumpkin bread with cream cheese icing

Lunch – Pumpkin Risotto! Exactly the same as the Butternut Squash Risotto, I just used pumpkin puree I’d done in the instant pot.

pumpkin risotto

Dinner –Loaded nachos with sweet potato and black bean southwest bowl. Just put a can black beans, 1 can pinto, 2 large diced sweet potatoes, 1/2 lb beef, and 1 can tomatoes in the instant pot. Cook for 15 minutes, done. Topped w plain Greek yogurt, 1/2 avocado, and cheddar.

loaded nachos

Tuesday:

Breakfast – attempted to make oatmeal stuffed apples in the instant pot. They ended up way overcooked, and turned to mush… so no new recipe for you guys sorry.

oatmeal stuffed apples

Lunch – Leftover buffet! Leftover buffets are an amazing way to clear out the fridge, and keep from wasting food.  We usually do so once a week or so, on the weekends. Just pull everything out, and let everyone pick and choose what to put on their plate.

leftovers buffet

I had eggplant and okra curry with brown rice.

eggplant and okra curry

Snack – tea time! I found the Stroopwaffels I bought a while ago, and decided now was the time to try persimmons for the first time. I had a cup of green tea with a Fuyu persimmon & Stroopwaffel and it was awesome. If you’ve never had a persimmon, do yourself a favor and get one now!

tea time persimmon and stroopwaffel

Dinner – Quinoa, free range organic chicken breast, local green beans and cherry tomatoes, peppers, and corn cut off the cob.

chicken quinoa casserole

Wednesday:

Breakfast – pumpkin bread, what?!

pumpkin bread with cream cheese icing

Lunch – Cranberry walnut chicken salad in lettuce wraps, with homemade mayonnaise

chicken salad in lettuce wrapschicken salad in lettuce wraps

Snack – Garrett’s popcorn, Chicago mix, from the wedding

chicago mix popcorn

Dinner – more leftovers! I had the remaining tuna puffs and some lentil loaf.

tuna puff leftovers

Then I was watching Fat Salt Acid Heat on Netflix, and the salt episode gave me intense cravings, so I ate a literal plate of rice doused in soy sauce and sprinkled with salt. Mmmmm. Don’t worry, I really do have chronic hypotension.

salty rice

Thursday:

Breakfast – I’ll give you one guess.

pumpkin bread with cream cheese icing

Lunch – Leftover steak tips stroganoff with frozen peas

leftover steak stroganoff with peas

Snack – an apple and a pear

apple and pear

Dinner – Lasagna! Possibly my best lasagna ever. With Nature’s Root Farm pastured mozzarella and ground beef, it was so crazy flavorful, and I added a few handfuls of spinach and parsley to the sauce so I can claim it even had some veggies.

homemade lasagna

I also learned my lesson, do not pressure can marmalade. It set up perfectly and was gorgeous, but canning means it will last longer in the pantry rather than fridge. But, it re-liquefied the marmalade, and turned it an icky brown. I’m a little heartbroken.

sad canned marmalade

Friday:

Breakfast – hmmm… sensing a trend? Trust me it’s worth it. This bread is the bomb.com and I have no problem eating it daily. In fact I won’t know what to do with myself once it’s gone.

pumpkin bread with cream cheese icing

Lunch – Leftover lasagna and a salad

leftover lasagna and salad

Snack – someone at work brought these and left them in the break room. Freeze dried bananas, the only ingredient is banana. They were weird, like astronaut food you convince your parents to buy you from the science center as a kid. And the packaging, for like .2 ounces of fruit, ugh. But they would otherwise be trashed, so.

freeze dried bananas

Dinner – This stupid easy 5 ingredient sausage & kale soup. (Sort of this one too… just use what you have okay.)

Kale and sausage soup

The Weekend

So… you may or may not know that I want to have a farm someday, or a homestead. Not a secret to those who know me, I love gardening, and animals, and DIY, and eating things local, especially from my own hands. But the thing is, I live in a city. On about 1/3 of an acre, with lots of trees.

Not ideal for farming.

But I have dreams.

Been trying to convince the boy for 2 years now that we should get chickens. Yes, they are allowed. But only 6, and no roosters. Which is reasonable, as I don’t want a rooster anyways. But he is insistent that they smell and are loud and we don’t have enough space and the dogs will eat them, etc.

So… what about quail? Turns out quail are way underrated. They are tinier and quieter than chickens, you can fit way more in the same amount of space. And they also lay eggs almost daily. Yes, it will take about 4 quail eggs to equal one chicken egg. But if I can have 20 quail rather than 2 chicken… I’m ok with that.

First things first, we need to try quail eggs and see if we even like them. So I procured some quail eggs, and in my search for recipes found this one from Jo Cooks. 

quail eggs in hashbrown nest

IT WAS AMAZING GUYS.

quail eggs in hashbrown nests and radish saute

The eggs are the teeny tiniest most adorable things. And they look really cool in the tiny hashbrowns. And then for dinner, quail just happened to be on sale at HT!

So we are going to get to try both the eggs and the meat, and hopefully this will be the clincher in letting me get some.

Food Total: $way too much

I think the produce box this week was $28? I tried the build-your-own, with lots of fall goodies like brussels sprouts, cabbage, and cauliflower. Hooray for cruciferous veggies!

But then I went to HT, and got a lil carried away… I spent $102 there. I stocked up on several small things that all added up; EVOO cold pressed olive oil, sunflower oil, lime and lemon juice, Bob’s Red Mill spelt, pasta, the quail, biscuits, shredded cheese…

Plus, we tried Butcher Box for the first time. It was $129, for about 12 pounds of all free-range, organic, non-GMO, no-added-anything meat. We got the mixed box, so there was chicken, beef, and pork in there. I think we had a beef roast, a pork loin, 3 chicken breasts, a pound of bacon, and some sirloin steak tips. And it is delivered right to your door! I don’t love the copious amount of packaging though…

Everything we have tried so far has been wonderfully delicious. And I love that I can eat meat again! I know that health-wise, plants are king, and they will remain 80% or so of my diet. But boy, was it nice to have chicken salad, ground beef, and sausage soup again.

And I love knowing these animals were raised as they should be. With plenty of grass, sunshine, and love. If you are wanting a more ethical source for your animal protein, I’d recommend looking into them, if you don’t have a more local meat source near you.

If you decide to check them out and sign up, and use my link: http://fbuy.me/kXzkj  I will get $43 off my next box order, and you get $20 off your first order plus a pound of FREE BACON!

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 10/15/18

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Last weekend was great fun! You can read all about the farm adventures and refillable soap here. Then on Sunday I went to my first Cary Food & Flea Market to represent Triangle Food Tours. It was a drizzly day, but we still had a good turnout.

triangle food tour

I also got the last of the fall seeds planted, and we had a lovely bonfire in the evening, complete with farm fresh milk hot cocoa.

fall bonfire time

This week I processed several of the giant pile of Carolina Reapers still hanging around my kitchen. Their season is nearly over, so I’m trying to stock up as much as I can to get us through the cold winter with some heat. I think we will have more than enough… in fact those tiny containers are literally just reapers and vinegar, destined to be traded with some brave soul at the next Food Swap!

Monday:

Breakfast – banana muffins

Lunch – leftovers

Dinner – I made a white bean stew with butternut squash steamed in the pressure cooker and blanched sweet potato leaves. Served over quinoa, it was healthy, local, seasonal, and delicious.

white bean and squash stew over quinoa

Tuesday:

Breakfast – blue berry oatmeal

blueberry oatmeal

Lunch – leftover Chinese from the weekend & berries

chinese and berries

Dinner – summer squash, peppers and onions stir fried over quinoa

stir fry over quinoa

Wednesday:

Breakfast – smoothie with berries and kefir and frozen banana

fruit and kefir smoothie

Lunch – leftover brisket, roasted carrots, and steamed sweet potato leaves, with peppermint tea + ginger & lemon

leftover brisket lunch with tea

Snack – a friend at work gave me this Kind banana and chocolate bar because she didn’t like them. It was certainly weird, but okay, and kept the hangry at bay until it was dinner time.

KIND chocolate banana bar

Dinner – Cod in the instant pot with fresh green beans, red potatoes, a sprinkle of cranberries and walnuts. IT WAS SO GOOD GUYS. So simple, so tasty, and so fast (15 minutes). I get why people are all about the instant pot now.

instant pot cod with potatoes and green beans

I bet this same combo would also be amazing with Thanksgiving turkey! Or just minus the cod as a delish side dish.

instant pot cod with potatoes and green beans

Thursday:

Breakfast – more blueberry oatmeal! This time I sprinkled them on after cooking rather than cooking them in with the oats, and added a few walnuts too.

more blueberry oatmeal

Lunch – kale salad and carrot/sweet potato soup

kale salad with carrot sweet potato soup

Dinner – summer squash ‘zoodles’ with rustic tomato & kale sauce and chickpeas. Basically threw a bunch of things from the fridge together in a pot and called it dinner!

squash zoodles with tomato kale sauce

Friday:

Breakfast – uhhh just coffee oops! I’m off, and slept in, then got caught up packing and cleaning and doing things around the house

Lunch – whatever is left in the fridge; probably red beans and rice

Dinner – hopefully, deep dish pizza!

The Weekend

We will be in the Windy City this weekend for a family wedding! By the time you’re reading this we will probably be home already. My cousin has excellent taste so I can only assume the wedding/ reception dinner will be excellent. I’m sure there will be at least one deep dish pizza involved, and probably a glass or five two too many of wine. But that’s what celebrating love is all about right??

Food Total: $61.62

Not bad at all, especially when you consider half of that was decorations for the fall/upcoming Halloween party! I didn’t have a Produce Box delivery this week since we’re out of town for a wedding, and we have plenty of produce/ dairy/ pantry items that need used up prior to that. Next week will be a big spend for party food items and beverages though.

Staples $1.87 Fruit/Veg $19.15 Extras $37.11
Baking soda 0.49 Strawberry quart 1.99 Mums x3 8.97
Baking powder 0.99 Blueberry 2 pint 2.99 Pumpkins 2 big 4.98
Iodized salt 0.39 Acorn squash 1.19 Halloween candy 100pc 9.99
Butternut squash 1.96
Bananas 0.97 Winking owl 3L 10.89
Lemons 2.79
Red onions 1.19 tax 2.28
Avocados 6 3.49
Yellow onions 1.09
Pineapple 1.49

Lessons Learned

This week was all about quick, easy, and healthy. Sometimes you just go through phases in life where you don’t feel like cooking big or complicated recipes. (For some, this is every night). And that’s okay. Actually, sometimes the simplest things are the healthiest, a quick steam or stir fry of some frozen veggies and you’re good to go.

It’s also helpful to prep a big batch of something to have on hand, like a grain, some steamed veggies, some fruits, and some proteins. Then you can just mix and match for almost instant dinner. Having already cooked quinoa, pinto beans, rinsed and shredded kale, and washed berries ready to go was great all week long.

 

How about you guys? Did you have a learning week or an awesome week of wins?