Menu Week: January 26

I’ve been doing a lot of thinking (not much research) about the foods that go in my body, what I cook with, what I have in my refrigerator. But, not to go crazy and out there, but to eat balanced, healthy, etc. So, hopefully this week will reflect some of those thoughts:
Monday – Chinese (I’m doing chicken with mixed veggies) with Brandi from Great Wall on Brownsboro. Haven’t figured out dinner yet – either leftover chinese or some roasted veggies (whatever I feel like after training and pilates while watching the Bachelor).
Tuesday – over the weekend I made some mini tortellini chicken vegetable soup so that is what leftovers this week will be. Grilled fish (either salmon or tilapia – whatever I’m in the mood for), sauteed spinach (inspired by the Gossetts).
Wednesday – soup and then roasted veggies and a salad for dinner. Making some chocolate and peanut butter desserts for CG in honor of Tony’s bday.
Thursday – soup and Rachel Ray’s chick pea salad for dinner with a grilled pork chop
Friday – soup (see a theme for leftover lunches) and egg white omelette and yogurt and fruit for dinner.
Saturday – Calistoga Cafe for breakfast (I think I’ll get steel cut oatmeal and fruit) and then something fun for dinner – don’t know what it will be yet. For my cookbook recipe this week I am making a muffin recipe out of the 2nd Plant City Primitive Baptist Cookbook – it is a pineapple bran muffin. I like to make muffins and take them to people, but then freeze some so I can sometimes mix up my normal breakfast.
And if you are wondering where the grains and fats are coming from – because I think we all need those in our diets. My normal breakfast is whole grain wheat and all natural peanut butter and fruit. I love all natural peanut butter.


About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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