We’re all recovering from yet another cycle of colds/the flu. Take outs were inevitable some days. But we seem to be doing ok generally with our meal plans.
- Monday – lamb curry, brown rice, cabbage stir fry
- Tuesday – salmon, puy lentils
- Wednesday – veggie fajitas
- Thursday – dhall, brown rice
- Friday – leftovers…
January sucks. We’ve all had it with the miserable weather, dark mornings, long dark evenings. I caught a cold again, and this time can’t blame the Bear and her nursery.
- Monday to Wednesday – big pot of chili, a side of broccoli
- Thursday – Pasta and clams (I didn’t make this last week as intended)
- Friday – Salmon, broccoli stir-fry, miso soup
Last week’s meal plan was a success. I took leftovers to work. The downside was that I was really pushed for time to get dinner ready every evening and do bedtime routine for the Bear. I’ve tried bulk cooking at the weekends previously to free up time during the week, but this was rather time consuming at the weekend when I had very little energy and house-work had to be tackled too. #Conundrum.
We have plenty of salmon to get through in the freezer. Convenience took over good intentions, and I bought ready-made ratatouille from M&S earlier, three for £5. That would go really well with the salmon. I’ve also found some Tilda steamed brown rice on sale on Ocado, and have added them to my shopping basket. The salmon-brown rice-ratatouille should make for quick dinners this week, but not much in terms of leftovers and therefore no packed lunches. #CantWin.
- Monday – salmon, ratatouille, spring greens
- Tuesday – salmon, ratatouille, brown rice
- Wednesday – chicken fajita, peppers, courgettes, mushrooms
- Thursday – pasta, clams, chilli and tomato sauce
- Friday – chips and ketchup!
Inspired by a number of blogs over to years, I made black-eyed beans and veggie broth for our new year lunch today. Filling and nourishing, it was well received by the family.
Serves 2-3, prep and cooking time: 30 minutes
- Fry lite spray
- 1 brown onion, peeled a finely sliced
- 1 clove of garlic, peeled and chopped
- 1 piece of celery, chopped
- 1 medium carrot, peeled and diced
- 1 can of black eyed peas, drained (400g)
- a handful of spring greens, washed and sliced
- 500ml of water (a bit more if required)
- 1 chicken stock cube
- 2 to 3 tbsp of ginger juice (grate about 2 inches of ginger, squeeze juice with your hand)
- 1 tbsp tamari
- salt and pepper to taste
- Heat Fry lite in a pot
- Sauté onions with a pinch of salt for a minute
- Add garlic, celery and carrots, sauté for 2 minutes
- Add black eyed peas, water and crumble in stock
- Bring to a simmer and leave cooking for 15 minutes
- Add the chopped greens, ginger juice and tamari
- Season with salt and pepper and leave to cook for 10 minutes
- Switch off the stove, serve hot with buttered soda bread
Whilst undocumented here, I am pleased to say that I’ve had some semblance of a meal plan in place for the past year. Though sometimes tiredness takes over and we resort to takeaways.
I’ve done an Ocado shop for delivery later. Less meat, and lots of green veg to counterbalance a rather indulgent festive period.
- Monday – pesto, broccoli and mince pasta
- Tuesday – leftover pasta
- Wednesday – veggie sausage, sweet potato and veggie bake
- Thursday – dinner out
- Friday – black eyed pea and veggie broth
Happy 3rd birthday to our darling little Bear. Mama and Papa love you very much. Xxx