The winter has been a little longer and colder which means my vegetable garden has been producing very slowly. This is my first winter garden and it seems to be going ok. Lessons I have learned:
My swiss chard did not survive as something ate that – not sure what. So, next time I may have to place little wire cages around them
Next year, I will invest in some recycled windows to create a cover so I have a mini hot house
Two surprising things happened with this crop:
My plants survived the snow and ice. I will definitely get a crop of broccoli, cauliflower, carrots and cabbage (respectively in photo’s below)….and a little bit of spinach.
And my parsley which had died out came back to life and is flourishing.
In the meantime, waiting for this crop to grow, we are buying our veggies (still within the $70 budget). Here is our meal plan for this week – it will be similar to last week (its better not to even talk about it :-)). I have decided to cook most of the meals in the weekend to see if that it is easier to stick with the plan.
I have to admit, I have not been doing a great job the last couple of weeks. So, I am re-assessing and to try and stay as much on track as possible, a couple of allowances have been added. This is to ensure I am keeping to the right food options, at least 80-90% of the time (that’s the goal anyway right :-), allowances are denoted with the ^).
I have also added my exercise commitment for the week.
This week was a challenge that’s for sure. We started the week with my son having strep throat and then just when we thought we had that kicked; the pipes burst in our master upstairs bathroom leaving our kitchen ceiling with significant damage.
We made it through, waiting for the workers to come back Monday and put our house back to normal. In the meantime, this is our meal plan for the week:
Oatmeal with Banana and Almond butter
Fruit Salad with Flax seed
Quinoa Spaghetti and Tomato Sauce
Whole Grain Cereal with Soy
Pizza (using FlatOut Bread instead of Whole Wheat Pita)
Oatmeal with Grated Apple and Sultanas (Golden Raisins)
I would love to know what others are doing to eat well, or what your family is trying out, what life style challenges have you undertaken. Do you have healthy recipes to share? To make it easier to share I am starting this weekly blog hop (see below).
This week, I was much better at sticking with the meal plan. I made a couple of meals in the slow cooker which helped out a lot. The slow-cooker dal was very tasty….recipe to come soon. I am still struggling with the whole breakfast thing; so this week I am focussing on going to bed at 10:30pm and getting up 30 mins early to make breakfast.
Our weekly plan is our guide to our meals – we mix up the dinners sometime and eat what we are in the mood for. Easy is what was on my menu for tonight – so I opted to have the vegetable frittata early.
Our Vegetable Frittata ingredients varies based on what I have in the fridge and what needs to be used. Below is tonights ingredients but you could add spinach, mushrooms, bell peppers – really anything goes.
1 tsp olive oil
1/2 medium onion, diced (you could use leeks or spring onions)
1 garlic clove
1 small head of broccoli, chopped into small-ish pieces
1 medium-large zucchini, grated
1 tomato (I used a Roma tomato)
salt and pepper for seasoning
5 eggs, lightly beaten (You could use three eggs and 1/2 cup of egg whites)
2 tbsp italian cheese, grated (optional)
Heat pan on medium heat. Place olive oil in the pan, then the onion and garlic. Cook onion until clear.
Add Broccoli, Grated Zucchini and tomato to the pan – heat ingredients through. I add the broccoli first and then the other ingredients. Cool.
In a small bowl, lightly beat the eggs. Add the vegetable mix to the eggs and lightly stir.
Place the egg mixture back in the pan you were using to cook the vegetables. Add cheese to the top (optional, My husband wanted cheese I did not so I only added it to one 1/2). Cook mixture for 10-15 minutes on low heat.
Once almost set, place pan into oven and broil for 3-5 minutes (keep an eye on it) remove once top has become firm.
NOTE: I put aluminum foil on the handle of my pan before putting in the oven as I do not think it is oven proof.
Serve 1/4 of the frittata on a plate, it goes well with a spinach or garden salad.
So, the first week on the plan was a little tough, especially Monday-Wednesday. I craved everything; sugar, cheese, meat and fresh bread. I managed to stay with the plan most of the time, and was happy when I found suitable options that I could eat at my favorite Friday lunch place.
I plan to pre-make some meals this week, especially for breakfast as I find it hard to make the time for it. I prefer to get the extra time in bed :-). Tonight, I am making a vegetable chill in the slow-cooker to have on hand for lunch or dinner, when I change my mind. For lunch, which I normally pick up at work, there were great options in our new cafe. It has a new global section that has a vegan/vegetarian option, it varies from stir fries to indian to mexican; there is also a great salad bar.
I plan on making dessert tonight – found several recipes for date balls which sound great. I am picking things out from several recipes and combining it into something I hope I like 😉