Meal planning for Jan. 27-Feb 2

27 Jan

We’ve actually had some legitimate rain this past week, which brought the usual annoyances in a city that CANNOT COPE with water on the roads — flooded streets, drivers going 20, stalled cars, accidents galore, and general confusion. One unexpected consequence was the canceling of my CSA share. The farmers were unable to harvest during the storm, so I sadly went without my Sunday pick-up today. It was sad, but what are you gonna do? The show must go on, so here’s this week’s meal plan:

Breakfasts: Green smoothies

For me — tempeh tacos
For him — hummus with carrots, celery and baked tortilla chips
Saturday — possibly sandwiches on homemade bread
Sunday — probably pancakes

Monday — Mexican barley with black beans and chard
Tuesday/Wednesday — Seitan piccata and salad
Thursday/Friday — Lentil soup
Saturday — no idea, probably leftovers

For dinner tonight, we are eating open-face sandwiches with Dijon, portobello mushrooms, and avocado:
The bread is my beloved pumpernickel recipe from Smitten Kitchen. I hadn’t made it in a while, but it was calling to me this weekend. This loaf was by far our favorite. I cooked it at 450 for 20 minutes, then 350 for 10, and finally 300 for another 10. The crust is thick and crunchy, but the inside is fluffier than my past attempts.


It made a great toast topped with homemade cashew butter (recipe to come when I perfect it):


That’s all for now. I hope everyone has a pleasant Sunday night and an easy start to the week tomorrow!


3 Responses to “Meal planning for Jan. 27-Feb 2”

  1. Jessica: Hesitantly Healthy January 31, 2013 at 11:57 am #

    The open-face sandwiches with Dijon, portobello mushrooms, and avocado look amazing! Great combination of flavors!!

    • Brigid January 31, 2013 at 12:01 pm #

      Thanks! They are a favorite at our house. Some day I will master a bread recipe that bakes up big enough for real slices and we’ll have honest-to-goodness sandwiches. 🙂

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