Here's what we ate for dinner in the last week:
Saturday - Potato salad and Tomato salad - bot were the wing-it sort of meals. However, they turned out so good that I wrote down what I did.
2-3 garlic cloves (minced)
2 green onions (sliced, reserve some dark green parts)
pinch red pepper flakes
1+ cup veg broth
1 bell pepper (seeded, sliced)
1 cup green beans (trimmed, 2-inch long)
1 sweet potato (sliced thin) or carrots
Sauce, in high speed blender:
1/4-1/3 cup soaked almonds
2 cups water
1-2 tsp yellow curry powder (or red curry paste)
1 tsp low sodium soy sauce, tamari, or coconut aminos
1 tbsp rice vinegar
1 tbsp agave
1/2 tsp ketchup
1/2 tsp ginger
1/2 tsp cornstarch
Saute garlic, green onion and red pepper flakes in broth for a few minutes. Add peppers, green beans and sweet potato, and more broth as needed. Cook until fork tender. Meanwhile, blend all sauce ingredients on high. Pour over veggies and simmer until tender, and potato starch has thickened the curry sauce.
Here's a close-up of the sauce part. Um, I took my leftover stir-fry sauce from two nights ago and added the vinegar and ketchup. . . It truly turned out fantastic, and now there is absolutely nothing else that needs to be used up!
Baby's 1st birthday were banana blueberry muffins:
Since moving to our newest home, a lot of our produce has come from a local provider who sells the items in bulk. This makes it extremely cheap to eat the way we eat, as long as we're doing it seasonally. When you eat plants all the time, you can handle buying 20-40 pounds of the same thing all at once.
There are several things I do each week that carry through for most of the week. This week, I batch-baked sweet potatoes twice. We have 40 pounds of them from our produce guy, and they go like hot-cakes around here. One night this week, my husband opened the door of the fridge and was disappointed to discover the pre-cooked sweet potatoes had been eaten up. I made more the next day.
I also made some delicious pickles:
The first time I made them, almost the entire jar was devoured by the four of us within one meal. Yes, both kids loved them!
A note on our plant-based status:
We are not 100% plant-based. We're about 98%. My husband and eldest son occasionally have a dab of butter. My baby and I are dairy-free, but both my husband and I eat chicken, fish, or eggs a few times a month. Like I mentioned in the breakfast section, my 3 year old eats eggs with semi-regularity, but animal foods still make up less than 10% of his diet.
Through my own study, I have determined that eating animal foods is okay within that 10% confinement. If you eat at least 90% of your diet as whole plant foods, you should be able to have all the benefits of full health.
There might be more I missed, and I know this post probably could have been done better - there was so much to say! - but I think you've gotten the gist. Below are some resources you might like:
forksoverknives.com (also check out the documentary)
The China Study
Healthy at 100
Disease-Proof Your Child
Discovering the Word of Wisdom
Whole: Rethinking the Science of Nutrition