I just have to get through the week, and then I can go on vacation again. Sorrynotsorry. It’s our last trip before we move! 24 days until the movers come; 43 until we say, “Tschüß, Deutschland!”

I’m already in food creativity mode…aka: clean out the fridge, freezer, and anything perishable…aka: weird stuff. I managed to not grocery shop this week, and have been scrounging. I’m on my own for most of the week, and really don’t want to buy much. So, these recipes will utilize pantry staples. There are still a lot of healthy foods packed in…condiment casserole will come later in the month. However, don’t use transitional times as an excuse to eat poorly. Throw out the last 5 crackers; dump the old jelly in the back of the fridge; donate unopened/unwanted items to food banks; make meals in advance and freeze them so you’re not eating out all of the time.

Happy week to you! Is anyone experiencing summer? Is it on the schedule for this year?

 

Monday: Spicy Black Bean Quinoa Patties: vegan/gluten free- Use organic beans in a BPA free can, or use dry beans and cook them yourself (will definitely take a bit longer). Can you buy beans in a glass jar? If you can, do that. These patties can be served atop greens for a healthy start to the week. If Monday already has you like, whoa, ain’t nothing wrong with a little bread, either.

Tuesday: Vegan Turmeric and Coconut Milk Vegetable Bowl: vegan/gluten free- This would be delicious with shrimp or chicken added. Load this up with vegetables…you can’t have too much.

Wednesday: Sticky Chicken and Vegetable Bowl with Avocado “Mayo”– gluten free- This can easily be multiplied to serve more than two, or to have some for leftovers. You can try using textured soy protein (the bigger chunks) and preparing it like the chicken, to make this vegan.

Thursday: Sloppy Lentil Sandwiches: vegan, gluten free if you use g-free bread/buns- This will make a big batch, and will freeze well. You can substitute textured soy protein for the lentils, or use grass fed beef if you want some meat.

Friday: Curried Quinoa Chicken Salad– gluten free- Try to use bone broth if you can find it, or make your own. Store bought broth is glorified salt water, with none of the nourishing benefits of bone broth. This can be eaten “as is,” or you can add it to wraps, as a sandwich…with a croissant. That made my mouth water. Thought you’d like to know.

Saturday: Slow Cooker Deep Dish Pizza: gluten free- I am 99% positive that this will work with any pizza dough recipe. Obvi, use whatever cheese and toppings you want. In the words of the great Ron Popeil, “Set it and forget it!”

Sunday: Pasta night- Choose your pasta: organic whole wheat, gluten free, shirataki noodles, zoodles, a combo of the aforementioned. Choose a sauce: tomato, pesto, alfredo, oil, butter, maybe a few to pick from. Want a protein? Ground beef, ground turkey, blackened chicken, roasted salmon. Add some veggies? Tomatoes, peas, peppers, onions…you know what veggies are. Extras: cheese, bacon, pine nuts, sun-dried tomatoes, olives. The possibilities are endless. Can’t decide? Play a game of MASH with the options and let fate decide. Beware: You could end up eating pasta with alfredo sauce, ground beef, tomatoes, and olives.

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