This Week's Menu: 5/21 - 5/26

Tuesday: Cowboy Quesadillas (using this recipe for inspiration) + Fruit Salad
Wednesday: Hot Dogs on Homemade Buns + Radish & Cucumber Salad
Thursday: Mexican Haystacks on Brown Rice + Fruit
Friday: Pizza Night + Green Salad
Saturday: Omelets + Toast + Smoothies
Sunday: Black Bean & Brown Rice Burgers + Berry Salad

Other:
Strawberry Freezer Jam
12-Grain Bread
Yogurt-Covered Blueberries

This Week's Menu: 5/12 - 5/18

Sunday: Mother's Day BBQ with family
Monday: Baked Chicken Nuggets + Steamed Broccoli + Strawberries
Tuesday: Quinoa Tacos (quinoa w/ taco seasoning, shredded cheese, shredded lettuce, pico de gallo) + Fruit Salad
Wednesday: Veggie Sandwiches on Focaccia Bread + Chips & Salsa
Thursday: Pizza Night + Spinach Salad
Friday: Breakfast for Dinner (OR tin foil dinners in the canyon?)
Saturday: Ravioli + Steamed veggies

This Week's Menu: 5/5 - 5/11

Sunday: {Cinco de Mayo} White Bean Chicken Chili + Tres Leches Cupcakes
Monday: Pizza Night + Apple Slices
Tuesday: Breakfast Burritos + Strawberries
Wednesday: Quinoa Burgers + Green Smoothies
Thursday: Black Beans & Rice + Fruit
Friday: Quesadillas + Smoothies
Saturday: {Little Girl's 2nd Birthday} TBD



Other:
Healthy Banana Cookies

This Week's Menu: 4/21 - 4/27

I've been dabbling with more meatless meals lately and my family (uh-hum....my husband) has been very adaptable and haven't complained (except for the kids, let's be honest). Not only did my husband not complain, he even loved the Quinoa Burgers from last week and ate about 7 of them. But once I did hear him say, "I just really miss a good hot dog". So, for him...his favorite hot dogs on homemade buns made the cut this week:

Sunday: BBQ Chicken Sandwiches (chicken cooked in crock pot with liquid smoke and s&p then later, shredded and added BBQ sauce) + Corn
Monday: cold cereal and oatmeal (yep! that's what we had for dinner that night)
Tuesday: Completos (on these buns) + Fresh Pico de Gallo & Chips
Wednesday: Pizza Night (including BBQ Chicken Pizza w/ leftover chicken) + Apple Slices
Thursday: Twice Baked Potatoes + Green Salad
Friday: Taco Soup + Tortilla Chips
Saturday: Lemon Orzo Salad

Soba Noodles with Sweet Ginger Scallion Sauce

from Rachel Swan

1 - 9 oz pkg of Soba Noodles
Salt and pepper, to taste
2 Tbsp lightly toasted sesame seeds
1 cucumber, thinly julienned
Lime juice

Sauce:
1 1/2 cups scallions, finely chopped
1 Tbsp ginger, minced
1/4 cup cilantro, chopped
2-3 Tbsp sesame oil (or other neutral oil)
2 tsp chili oil
1 Tbsp soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp honey

Mix all ingredients for sauce in a medium bowl, check for seasoning. Set aside for 15 minutes to allow the flavors to develop. Boil noodles as directed on the package. Drain and rinse with cold water. Add sauce, sesame seeds, and toss noodles well. Check for seasoning, add cucumber and sprinkle with lime juice.

Healthy Banana Cookies with Oats and Chocolate

Recipe from Rachel Swan

3 large ripe bananas, peeled and mashed
1 tsp vanilla
1/4 cup coconut oil (or butter), melted
2 cups rolled oats
2/3 cup almond meal (grind almonds in food processor or buy in bulk)
1/3 cup shredded coconut, unsweetened
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
6-7 oz dark chocolate

Preheat oven to 350 degrees. In a large bowl combine bananas, vanilla extract, and coconut oil. Set aside. In another bowl, whisk together oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. The dough is a bit looser than a standard cookie dough -- don't worry about it. Drop dollops of the dough, each 2 teaspoons in size, an inch apart onto a parchment-lined baking sheet. Bake for 12-14 minutes.

Nutritional Tips: Whole Grains

Photo Source

Notes from a very informative and tasty mini-class taught by neighbor and friend, Rachel Swan...

OATS
- Sweet grain perfect for breakfast and baking
- Easily ground into flour
- Choose steel-cut oats for more fiber, protein, and to stabilize blood sugar
- Store up to 1 year in a glass container if opened, 8 if unopened

POPCORN
- An inexpensive, versatile, and healthy snack
- Store in a glass container or plastic bag for up to 2 years

BROWN RICE
- Easy to make ahead on weekends in large batches for healthy meals all week long
- Great in soups, served as a breakfast grain with warm milk and cinnamon, or with roasted vegetables
- Store in glass container for up to 6 months

QUINOA
- Actually a seed, not a grain
- Complete protein and very high in iron and calcium - great for vegans!
- Make sure to rinse and soak for at least 20 minutes before preparing, or sprout overnight (soak in water) for increased nutritional benefit
- Can be made in a rice cooker
- Store in a glass container in the refrigerator for 3-6 months

BUCKWHEAT
- Gluten free
- Sometimes called "Kasha"
- Very accessible grain: Soba noodles, buckwheat groats, and buckwheat flour for pancakes
- Store flour in the refrigerator for up to 3 months, whole buckwheat can be stored up to 1 year kept in an airtight container in a cool, dry place

MILLET
- Primarily used as a bird seed in the U.S.
- Can be prepared as a cereal or groud into a flour for flat bread
- Full of protein
- Store in a cool, dark place for up to 6 months

MORE WHOLE GRAINS
Amaranth, Polenta, Kamuf, Teff, Farro, Barley, Bulgur, Spelt, Triticale, Sorghum, and Wild Rice