Real Food Menu for Week of 11.30.2020

Well, it’s been a minute since I posted to the blog. Mark broke his foot in October and we’ve been a little, erm, hobbled since then. He’s on the mend now and things are slowly getting back to normal. Having an arsenal of real food recipes that I can prep on weekends has been a real lifesaver. My go-tos have been overnight oats, casseroles, soups and big salads. When making soups and casseroles, I like to double the batch and put half in the freezer.

Funny (and enormous!) card my sister sent to Mark.

Mark’s Breakfast:
Pumpkin Spice Overnight Oats – Still loving all things pumpkin.

Mark’s Lunch:
Creamy Coconut Lentil Curry – Yum! We add 1/2 tsp. of garam masala and 1/2 tsp. of curry powder, for a little extra spice. Serve over brown rice. This keeps well in the fridge for a few days.

Peruvian Stir Fry (Lomo Saltado) – New Recipe! It would never occur to me to serve steak stir fry over steak fries, but here we are. And I’m glad we tried it. This dish certainly scratched the meat n’ taters itch for my carnivorous husband. Adapt for meatless by substituting portabellos for steak. We swap out gluten free tamari for the soy sauce.

Aztecan Quinoa Salad – My quinoa has a longer cooking time than the recipe, so I cooked it according to the package directions, cooled and fluffed it with a fork. You’ll need about three cups of cooked quinoa. The flavor profile is similar to our favorite Greek Salad.

Chicken and White Bean Soup – New Recipe! There’s just something about a bowl of hot soup that is so simple, yet satisfying. This one is savory and mild. Serve with a nice crusty bread if you like.

Pickety Bits – Unfamiliar? It’s a charcuterie board, a grazing board, or whatever the trendy name for it is today. I prefer ‘pickety bits’. Essentially, you just arrange your favorite snacks on a serving board or platter and call it dinner. My kind of cooking. Perfect for a low-key evening; great for game night.

Southwest Black Bean Dip – I used a red bell pepper for that pop of color, and doubled the chili powder and lime juice. Serve with cucumber slices or tortilla chips. We like Late July or Simple Truth Organic, but any clean brand of chips will do.

Peanut Butter Fruit Dip – Try this with chilled red grapes; all the flavors of a PBJ, none of that carb-laden bread! If dips are your thing, you may be interested in this post, or this one.

Happy Monday! Have a great week!

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