I am starting to embrace the fact that cooking and writing are the two activities that bring me joy and fill up my cup. So, welcome back to nourishment, where I recount my culinary adventures.
I am going to share a weekly meal plan for my family, created on the Plan to Eat platform. It really has made meal planning so much smoother for me, mostly because I can just drag and drop all our family approved recipes into the calendar and go from there.
Monday: I have been cooking either a whole chicken or a beef heart most Mondays, and usually either of those will provide us with meat at least through til Wedesday. This week is a chicken, so I will roast that up and serve will some locally grown millet (similar to quinoa) and a classic carrot salad.
Tuesday: I honestly never follow a recipe for soup, but my main formula is onions, carrot and cabbage, with broth made from the chicken bones. Add noodles, sage, thyme, salt and call it a day. I am trying to revive my sourdough habits, so I will try to make sourdough biscuits as well. For supper, greek chicken bowls that feature shredded chicken, rice or millet, a greek salad, and homemade tzatziki. We are dairy free for Lent, so no feta this time.
Wednesday: We will definitely have leftover of either soup or the bowls, so that covers lunch. We often have people over for supper on Wednesday, and shepherds pie easy to make for a bigger group. My husband grew up with the bottom layer having creamed corn, so I’m going to try that this week.
Thursday: We are all obsessed with homemade sausage patties made with local ground pork. The recipe is from Ancestral Kitchen’s Pastured Pork ebook, but you can find similar recipes online. My boys, who are somewhat picky with their protein, will eat these patties three times a day. I’ll serve them with devilled eggs and biscuits or bread. Supper will be a spaghetti and meatballs, which are really the sausage patties shaped differently.
Friday: Ah yes, the meatless day. And now cheese-less as well, which makes the options somewhat less appealing. I’m going to try this Wild Rice Salad perhaps with chickpeas or sardines, with wild rice blend from Adagio Acres. Supper will be these lentil enchiladas (sans cheese) and perhaps guacamole. I honestly doubt my boys will eat either of these meals, so they will probably get random leftovers. A few other meatless classics for us are Baked Beans (my boys LOVE these), and shrimp stir-fry.
Breakfasts are pretty straightforward, so I won’t elaborate on those. For snacks, we always have organic cheerios, homemade fruit jello, cut up fruit, salami sticks and either some healthy-ish muffin or cookie around.
What are your favorite recipes for Lent? Bonus points if they are dairy-free!
Have a great week,
Hannah Chartier
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