So I’ve figured out that when you are dairy-free, gluten/grain-free, legume free, and low sugar…what you are really doing is following a Paleo diet. I like that frame of mind because it’s about what we are doing vs a list of things we aren’t doing.
Regardless of what you call it, there is a ton of meal prep involved. We’re too new in the process to have the kids self-sufficient for breakfast – so that means mom is planning for 21 meals (ok maybe 20) a week. Of course Nom-Nom Paleo has a brilliant schedule worked out for meal prep. Can you find this kind of time? Not me.
That said , you can’t just start chopping veggies on a Sunday night – you need to plan to plan. Without it you have cranky kids in the AM or when they get home from school and no one’s day gets better with that:
- What kitchen tools do you need? Because I’m living in a furnished rental 6 months, I’ve been quick to identify what’s an absolute must have to get started with Paleo. All the equipment here is complete rubbish – here’s the short list of what I’ve bought to make the 6 months manageable:
- Baking Sheet & muffin tins
- Cast iron pan
- Chef’s knife
- Sturdy cutting board
- Kitchen grill – this was probably not necessary, but it’s fun
- More glass containers than you ever thought you would buy
Stupid Easy Paleo – Meal Planning has some good tips on how to structure your time to the through week, so you aren’t cooking every day. She also recommends a slowcooker as a must have. I don’t think so – I’m making due with the oven. When we were still eating beans – the slow cooker was huge.
- When do you have time to grocery shop, that is followed by time to prep? For me that’s usually Saturday shopping and Sunday afternoon prep. I don’t schedule anything for Sundays – we get home from Church and the kids have free time until dinner. I try to have some relax time, some time walking the dogs and my afternoons are spent getting the lunches, breakfasts and 1-2 dinners organized. If you don’t have a specific list of what you need for the week, Paleo Leap has a great set of all purpose suggestions for things to get ready, so you’re not scrambling every day. Of course, you can’t chop everything on Sunday or it gets squishy. I try to carve out a little time Wednesday to get through what’s required for Thursday and Friday. And Saturday’s is simply cobbling together the odds and end we didn’t get to or didn’t quite finish.
Don’t underestimate the value of your containers. It’s an investment – but there’s value to being able to put together 10 little packs of olives, 10 little packs of chia pudding, and other additions to packed lunches in advance.
I was sad to do this. I was more sad as I was picking through moldy beets at the grocery store, trying to find something edible. The produce we’ve been getting from Bryson Farms has been outstanding. It tastes fantastic, it’s colourful, it looks fantastic, it lasts a long time, etc.
Canceling the service is part of our ‘simplification plan’. The challenge with a basket of produce that gets delivered, is that it arrives mid-week and then I have to plan my meals around what’s in the box. This is more time consuming that going through my recipe binder and picking out the first 6 meals that look interesting to me.
Always an evolution here at the house. It will only take a couple of weeks of moldy, wilted produce for me to go back to the CSA.
Ok, so I haven’t been posting menu’s lately. It’s not just the posting part I’ve been ignoring, it’s the whole planning part. I’d like to say that it’s because I didn’t know what was coming in my weekly farmers basket, but that’s not the case. It’s sheer disorganization – from menu planning, to grocery shopping, to scrambling every night to figure out what to put on the table.
It’s so much easier with a plan (at least for me). Accordingly, I’m back at it this week.
Monday – Zucchini Hummus, Tabouleh & Veggies with Pita
Tuesday – Roast chicken, steamed veggies, turnip and tomatoes
Wednesday – Greek Salad with Chickpeas
Thursday – Easy Trout Panini’s with cut up veggies
Friday – Stir-fry with left over vegetables & tofu and brown basmati rice
Saturday – Leftovers
All my recipes this week are from this new magazine I found: Clean Eating. We’ll find out if the magazine is worth getting again after a week or two of recipes from it.
Weekend Menu Update: There are only so many days in a row that I can eat cereal, so on the wekeend, I’ve been trying to come up with some new alternatives. I think I now have our family pancake recipe to the point where I don’t consider them junk food. I use 1/2 whole wheat flour, 1/2 chickpea flour and I sprinkle them with blueberries, walnuts and flax seed while they are cooking. In the same way I can’t have cereal everyday, I’m not up for making pancakes every weekend. Have any suggestions?
As you may recall, we’ve been ordering groceries from Ottawa Organics for the past month or so. Here are some thoughts:
- Arrives without fail every Wednesday
- I can leave them a check in my cooler for the amount ordered
- No one has stolen our groceries (big concern of my husband!)
- The fruit has been very, very tasty.
- I’ve been ordering some extras off their web site (bread, milk, broccoli) to add to my ‘veggie box’. When I order the extras, I’m given a total amount to pay and leave the check for that amount. Trouble is, they don’t always have the extras. This means I overpay and have to take it off the next week’s check
- The quality has been mixed: we’ve had bruised, punctured plums; moldy raspberries and worm riddled turnips. Truth be told, when I brought this to there attention, we were given a discount off our next box.
Bytown Mom Conclusion: I’m doing this to save myself time and effort: when the milk doesn’t show up I have to head out to the grocery store on a weeknight; when the turnips have worms, I need to adjust dinner plans 15 minutes before it’s expected on the table. Tomorrow’s our last delivery from Ottawa Organics. We’re moving on to Bryson Farms for next week.
To say things have been busy since returning to work, would be an understatement. #1 tip from BytownMom about returning to work: have your childcare arrangements locked in stone! Since letting our nanny go, we’ve been going between our bouncing between babysitters and family and no one, especially our three year old, knows which way is up.
Accordingly, we’re looking for a couple of ways to simplify things around here. The first one is not: stop driving across town to get our fruits and veggies. They are going to be delivered to a cooler on our doorstep on Wednesdays. As I’m not quite sure what’s in this week’s box, I’m going to menu plan once I see what I’ve got.
From the CSA options I discovered earlier this season, I’ve decided to start with Ottawa Organics, as you can add lots of fruit to your order, on top of the veggies. Stay-tuned for menu planning to pick back up on Friday.
For my first week back at work, I have some fast and easy recipes, that make good left over lunch material. The chef salad is from Fine Cooking, but I couldn’t find a link to the recipe.
Sunday: Malasian Sambal – from the World Food Cafe, my favorite cookbook
Monday: Mexican Chopped Salad – yummy lime, orange juice, cumin, garlic salad dressing!
Tuesday: Modern Chef Salad ( I’m making mine with with edamame, chickpeas and shrimp in place of your standard deli meat and cheese, here’s a collection of chef salad recipes)
Wednesday: Burgers & Sausages (veggie… of course), roast potato salad, ceasar salad (hopefully from the garden)
Thursday: Make your own Pizza on a Pita
Friday: Shrimp & Coconut Milk Vermicelli Soup
I flipped through the ‘quick and easy’ section of my homemade recipe book. I’m keeping things light and easy.
Monday: Chicken Souvlaki on toasted bulgur pilaf, fennel & parsley salad
Tuesday: Smokey Black Bean and Spinach Wraps – we’re skipping the cheese
Wednesday: Black-eyed pea Salad with Jalapeno Dressing & Heirloom Tomato Lime Salad
Thursday: Left Overs
Friday: Vegan Mac and Cheese – I couldn’t resist trying this one out
Saturday: Easy Chana Masala, Cucumber Salad, Indian Greens – a quick and easy menu from Martha S
Black Mustard Seed
From Garden: Swiss Chard & Spinach