The local farm markets are full to bursting with
beautiful produce. My friends are giving
me gifts from their orchards and gardens.
Wild fruit is growing in abundance.
The salmon are running and my fisherman friends are sharing their
catch.
You’d think that we’d eat more healthily at this time of
year than any other, but often that’s not the case. With my canner going for hours and the
weather being so warm, I’m often ill inclined to turn my hand to meal
preparation. Take out is never so
appealing to me as it is during the hot days of August, and making a meal of
potato chips straight from the bag – never considered in the wintertime – can seem
a perfectly reasonable alternative.
This year we’re trying hard to avoid buying take out and
striving to eat proper meals, even on days when our scheduling’s crazy or it’s
too darned hot to cook. Quick and easy
is often still the order of the day but, all in all, I think we’ve done pretty
well this past week.
Here’s what we ate:
Monday, August 6:
- Breakfast – Homemade yogurt and fresh cherries
- Supper – Farmstead waffles topped with eggs scrambled with onions, bell peppers, and onion, roasted cherry tomatoes
Tuesday, August 7:
- Breakfast – Cheddar corn muffins, apple jelly, oranges
- Supper – A salad of red leaf lettuce, shredded carrot, shredded beet, red onion, and chick peas, served with homemade ranch dressing. Peanut butter cookies for dessert
Wednesday, August 8:
- Breakfast – Five Little Chefs' egg in a hole grilled cheese sandwiches, oranges
- Supper – Ground beef and onions in beer gravy over brown rice, steamed broccoli and carrots, applesauce and vanilla ice cream
Thursday, August 9:
- Breakfast – Yogurt, granola, and peach parfaits
- Supper – Fish sticks, potato salad, carrot sticks, bell pepper spears, radishes, cantaloupe
Friday, August 10:
- Breakfast – Poached eggs on toast
- Supper – Brats on the barbecue, foil wrapped yams cooked on the barbecue, slaw of red cabbage, red onion, and carrot in an herb vinaigrette, apple crisp
Saturday, August 11:
- Breakfast – Leftover apple crisp and yogurt
- Supper – Homemade flat bread, feta tzatziki, grilled asparagus, tomatoes and bell peppers tossed together in a red wine vinaigrette
Sunday, August 12:
- Breakfast – Peanut butter and banana sandwiches on wholewheat bread
- Supper – Twice baked potatoes stuffed with chili style beans (from a tin) and topped with grated mozzarella, a slaw of shredded carrot, shredded yellow zucchini, and finely juilienned radish, tossed in homemade ranch dressing
WOW!! Your menu sounds awesome!! Your breakfasts are deliciously healthy too!
ReplyDeleteHappy Monday and thanks for stopping by!
Thank you Veronica. We're big breakfast people here. :)
DeleteHi again!
ReplyDeleteSwinging by once more to follow your lovely blog.
Have a nice day!
Thanks Veronica, and welcome. :)
DeleteYour menu looks delicious! Thinking about making some farmstead waffles with the whey from my homemade kefir!
ReplyDeleteThanks Tiffany. I do dislike wasting food of any sort and farmstead waffles are an excellent way to use up extra whey. I hope you enjoy them.
Delete