Real Food Menu for Week of 1.4.2021
Wow, it sure feels strange to type 2021. I mentioned that to Pa Kettle and he said “I’m still writing 2019 on my checks!”
A package arrived in the mail Saturday, and when I opened it I found these adorable kissing salt and pepper shakers, a gift from my sister in Tennessee. They look so cute in our Hoosier, that I’ll just *have* to leave our Christmas decor up a little longer.
Homemade Granola – Back in October, I filled the freezer with a few quarts of this granola and Mark has decided to clear out some of that space this week. We have just the small freezer over our refrigerator, so that forces us to rotate the inventory. This granola keeps well for a few months when frozen. Top with fresh fruit and a dollop of Greek yogurt if you like.
Vegan Macaroni Salad – This vat o’ salad is perfect for meal prep. Mark’s on a bit of a pasta for lunch kick; it’s easy to grab and go on these mild winter days when yardwork beckons. The fresh veggies lend a delicious crunch to this non-traditional macaroni salad. If you have the time, use Southern Living’s pasta salad pro tip.
Homemade Creamy Tomato Soup – New Recipe! Who doesn’t love a warm bowl of soup with crusty bread during the cooler months? This soup is so easy and delicious, you’ll forget all about canned soups. The coconut milk cuts the acidity of the tomatoes. I double all the spices except red pepper flakes and add a pinch of nutmeg. We serve this with gluten-free Brazilian cheese bread.
Broccoli and Red Cabbage Salad with Tangy Peanut Butter Dressing – This salad is crunchy and flavorful, with just a bit of tartness from the cranberries. Dress this salad just before serving. (I recommend doubling the dressing. It’s that good!) Leftover dressing is delicious served over plain, shredded cabbage.
Twice Baked Butternut Squash – New Recipe! Delish! I used a mixture of cheddar and parmesan cheese. Save this one for the weekend or a lazy afternoon (ha!). It’s a little fussier than most of my dishes, but worth the effort.
Breakfast Scramble Meal Prep Bowls – Mark rates these a 10! These bowls are just spicy enough for my heat-averse hubs. I use ground turkey and this taco seasoning recipe.
Hummus with cucumber slices and sweet bell pepper strips, apples, bananas and our requisite popcorn. This roasted red pepper hummus is delish! We like a little extra garlic, two cloves are just enough without overwhelming the red pepper.
No Bake Chocolate Coconut Snowballs – In the interest of clearing out the backlog of coconut in the pantry, it’s time to whip up these little goodies. I use four tablespoons of maple syrup instead of six. (If you’re using monk fruit maple syrup, use two tablespoons of coconut milk.)
Happy New Year and Happy Monday, everyone!
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