Meal Plan: June 29 – July 5

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches, 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.

Cherries are finally in season!
Cherries are in season!

June 29-July 5

We seem to finally be on the mend from the flu, so our appetites are hopefully going to perk up. Quite a few meals from last week got carried over because we wound up just ordering soup for dinner instead. Summer illness is really not fun. A new yeast project will happen next weekend! I’m determined.

Breakfast

Lunch

Snack

Dinner

 

 

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Links I Want to Eat: June 27

 

My go to this week
My go to this week

 

 

Granola Bars

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So… this weekend was pretty much a wash. There’s nothing like the flu to make you want to do nothing. At all. Which is what I’ve been doing since Wednesday night.

One good thing that came out of it though was though was this granola bar. I managed to drag myself off of the couch for long to throw these together, and I’m glad I did. These are so nice and not overly sweet. They’ve got a nice crunchy texture to them, and I loved the mixture of the toasted oats and toasted coconut.

The recipe is super simple and easy to adjust to your preferences. They were a little tricky to cut, but our kitchen is really warm these days, so we probably would have been better off sticking them in the fridge to cool down.

We used all dried apricots as our fruit, and dried pumpkin seeds in place of the sliced almonds originally called for, but otherwise I stuck to the recipe completely.

Granola Bars (recipe from Smitten Kitchen)

  • 2 c old-fashioned oatmeal
  • 1 c sliced pepitas
  • 1 c unsweetened shredded coconut
  • 1/2 c toasted wheat germ
  • 2/3 c honey
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 1/2 c chopped dried fruit

Preheat your oven to 350°F. Grease a 9×13 and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300°F.

While the mixture is still warm, stir in the honey, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and really press it in (a piece of wax paper over the top works great to keep it from sticking to your hands) until the mixture is packed as tightly as possible.

Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares.

Store at room temperature for up to a week, or keep in the freezer for a crunchier bar.

 

Meal Plan: June 22-June 28

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches, 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.

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Keeping me company while I was sick

June 22-June 28

The flu sadly hit our home with a vengeance this week, so low key is the way to go for next week as we try to recover. No yeast project either, because I didn’t think it was best to cough onto the dough I would be kneading. Oh well. There’s always next weekend!

The chicken carcass will be made into broth to help in our recovery process.

Breakfast

Lunch

Snack

Dinner

 

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Links I Want to Eat: June 19

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Drinks on the roof at the Hudson Hotel

Italian Sub Chopped Salad

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While some weeks I love a nice and light salad, some weeks I want something that can fill me up until I feel like I’m gonna pop.

This is a hearty salad. Nothing dainty here. I’m not going to claim that it’s the healthiest salad, but it is delicious. Delicious is good because we’ve both been battling summer colds this week and haven’t had much in the way of appetites, but I’ve still looked forward to this lunch every day.

Summer colds are the worst.

I first saw this recipe on Smitten Kitchen, and tweaked it to suit our tastes. Feel free to do the same!

Italian Chopped Salad (mildly adapted from here)

Oregano dressing

  • 1 tbsp dried oregano
  • 2 tsp salt
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tbsp honey
  • Splash of pepperoncini juice

Salad

  • 1 head of romaine lettuce, shredded into thin ribbons
  • 1 head radicchio, quartered, cored and shredded into thin ribbons
  • 1 and 1/2 cups canned or cooked chickpeas, drained
  • 1/2 pound white cheese, cut into small cubes (provolone is recommended, but I used monterey jack because it was cheaper)
  • 1/2 pound salami, cut into small pieces
  • 8 pickled pepperoncini, sliced into rings
  • 1 pound cherry tomatoes, sliced in half
  • Small handful of chopped kalamata olives

Mix together your dressing and set aside. Assemble your salad and dress to taste.

Spicy Roasted Sunflower and Pumpkin Seeds

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Since Josh is allergic to nuts, we eat a lot of seeds. They are in our favorite granola, I use them in salads, and we eat sunflower seed butter. It works out well because I really love both pumpkin and sunflower seeds.

When I was thinking about what I wanted as a snack on our meal plan this week, I knew I wanted something a little different and not so sweet. Also, I just didn’t want to have to do as much so I could go lay out in the park. Honesty.

Luckily, Joy the Baker came through for me! I didn’t even have to adjust her recipe and sub in seeds in place of nuts.

These seeds are so crispy, crunchy, slightly sweet, salty, and SPICY. Seriously, if you don’t love some heat, just leave out the cayenne and maybe even cut back on the chili powder (if you use a spicy one. Mine was chipotle. Oops) because these pack a punch. A punch that I just keep going back to again and again.

It’s all the joy of pumpkin seeds from pumpkin carving, without the crazy mess.

Spicy Roasted Nuts (recipe straight from Joy the Baker)

  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 3 Tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • pinch of ground cloves
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon salt, plus more to taste after baking
  • 3/4 teaspoon dried chili flakes
  • 1 large egg white

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a cookie sheet and set aside.

Mix together salt, sugar and spices.  Set aside.

Whip egg white in a medium bowl until loose and frothy.  Add the raw nuts and toss to coat.  Add the mixed spices.  Toss to coat as evenly as possible.

Spread seasoned nuts in a single layer across the greased cookie sheet.  Sprinkle nuts with a bit more seasoning.  A generous pinch of each.

Place nuts in the oven and let bake for 7 minutes.  Remove nuts from the oven to toss and flip.  Return to the oven for another five minutes.  Toss and flip them again and then bake for another 3 minutes.  Nuts should be nicely browned.  Carefully taste the nuts and add more salt to taste. Cool nuts completely before serving.  Store in an airtight container for a week.