Debbie Downer checking in here! Well, it’s been a minute since I last posted our weekly menu. Let’s just call this year 2020 2.0! We both had COVID back in January including the delightful symptom of losing taste and smell. We still ate real food, but didn’t put much effort into cooking because dining became nourishment over enjoyment. Temperature and texture, rather than the nuances of flavors and aromas.

February’s gift has been a tendonitis flare in my wrist, rendering my dominant hand as useful as a paperweight. Mark has taken up most of the food prep and daily cooking while I whine about my wrist and freebase ibuprofen. It’s improving now; and I haven’t been entirely idle. I’m finishing up my third baby doll quilt for Operation Christmas Child shoeboxes.

Anywhoo. On to this week’s eats.

Mark’s Breakfast:
Oatmeal with Toppings: This one isn’t a recipe other than what’s on the side of the oats canister. Mark is currently loving the apple raisin combo, so we add raisins to the cooking water before it boils and top the prepared oats with diced apple.

Mark’s Lunch:
Homemade Creamy Tomato Soup – We love this simple soup! I double all the spices except red pepper flakes and add a pinch of nutmeg. Serve with gluten-free Brazilian cheese bread, a grilled cheese sammy or your favorite crusty bread.
https://acleanbake.com/vegan-cream-of-tomato-soup

Dinners:

Mashed Butternut Squash – New Recipe! My knife skills aren’t the greatest, so I don’t feel comfortable chopping butternut squash for roasting. Instead, I slice it in half lengthwise, brush with olive oil and oven roast at 375° for 45 minutes or until fork tender. Scoop the flesh when it is cool enough to handle and mash. So simple. Serve this as a side with your favorite protein and some green beans or a salad.
https://www.southernliving.com/recipes/mashed-butternut-squash

Teriyaki Salmon – Here’s an easy, sheet pan meal! I substitute gluten free tamari for the soy sauce. Cook until the salmon flakes easily and the veggies are tender-crisp.
https://cleanfoodcrush.com/homemade-teriyaki-salmon-meal-prep/

Creamy Greek Pasta Salad – Mark rates this one a 9; he can deal with the feta, but not kalamata olives! We use lentil or chickpea pasta because it is less gummy than brown rice pasta. This large salad would be perfect for potlucks or family gatherings.
https://girlheartfood.com/greek-pasta-salad-gluten-free-vegetarian

Chicken Pineapple Curry – Hello, old friend! Savory with pineapple sweetness, this recipe is an old favorite. For thicker sauce, use just one can of coconut milk. We usually make a double batch and stash the extra in the freezer.
https://www.5dollardinners.com/chicken-pineapple-curry

Snack and Treat:
Stupidly Easy Banana Bread –  With only six ingredients and no processed sugar, this lightly sweet loaf is great for breakfast, snacks or as a treat.
https://thestonesoup.com/blog/2015/03/31/stupidly-easy-banana-bread
If you need a lil’ sweetness on your banana bread, add the maple cream cheese spread. So good, it’s dangerous! I decrease the recipe by half and add a teaspoon of cinnamon and a pinch of nutmeg. For dairy-free, whip some chilled coconut cream. If the mixture is too thick to spread easily, add in a tablespoon or two of milk or coconut milk.
Maple Cream Cheese Spread:
https://thestonesoup.com/blog/2015/09/15/the-best-birthday-present-ever-a-sale

I hope your week is off to a good start and brings only good things!

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