plan, prepare and eat nourishing food

has changed since reading Michael Pollan’s “Omnivore’s Dilemma”. I printed out some information about Community Supported Agriculture and Farmer’s Markets in the area. Joel Salatin (the sustainable farmer the majority of Pollan’s book is about) has also written several books. So either a share in a farm or local farmer’s markets for us from now on. Eggs, dairy and poultry will be more of a challenge.

and I am really enjoying cooking! Last Friday I bought some Gravenstein apples from the farmers market and made a pie. Okay it was a rectangular pie as I’ve somehow managed to misplace the four pyrex pie-plates I had so I used a casserole pan instead. I’ve brought lunch again every day so far this week and had a hot meal for Paco when he got home from school: Monday was lemon chicken, Tuesday he asked for quesadillas again and tonight the request was for BLTs. Once I changed grocery shopping modes I always seem to have fresh things on hand to make something!

and bringing my lunch to work! I’ve cooked pork-chops in grand marnier sauce, mashed potatoes with horseradish, quesadillas with black beans, cheese, green onions tomatoes and sour-cream – and fresh fruit every day! Last week I made a huge pot of vegetable minestrone which lasted for 4 days. For breakfast (for me anyways) oatmeal with flaxseed has been working really well; it fills me up and keeps me feeling good for hours! The gala apples from Yakima fruit market have been especially delicious the past couple weeks; I have one or two every day.

lately I’ve been on a fruit jag. Our raspberries are ripe; every morning I’ve been picking about 1 cup for breakfast. Yesterday at Costco I bought tangerines, cherries and bananas. Paco’s friend Colin came to help Paco with a big yard cleanup job today and I could offer him a yummy plate of fresh fruit, a croissant and iced hibiscus tea!

I made chicken enchiladas with home-made tomatillo salsa. I made orange-currant scones and another batch of granola. There is still soup from few days ago – so for lunch this weekend I had soup, cheese and french-bread. Yum! For me this goal is about several things: cooking more, eating nourishing food and eating out (especially at work) less. Doing well so far!

I cooked (and froze some) great vegetable minestrone I made from scratch. I cooked Paco his favorite meal: pork chops, garlic mashed potatoes and green beans. I made enough for several nights so he could have good food when he got home from class. I made granola which it turns out Max likes! Max is usually partial to smooshy food so I was surprised to find him scooping this granola into a little bowl, taking outside and munching on it!