Day 1: Chicken chili Verde, Green pepper slices
Day 2: Roasted cauliflower over curried quinoa
Day 3: Homemade pizza, Tossed salad
Day 4: Pork chops with apples and pears, Sauteed Brussels sprouts with pecans
Day 5: Quiche, Fruit smoothie
Day 6: Tacos, Guacamole
Day 7: Grilled ginger-sesame chicken and chopped Napa cabbage salad
Notes: I have been waiting and waiting and finally received a Napa cabbage (also called Chinese cabbage, the white and green looking lettuce in the middle of the picture above) from the farm where we get our produce share every week. Good things come to those who wait, and that is the beauty of local food. Farmer Cassie reminded me of this when she so eloquently wrote “One of the things I love about being a truly seasonal vegetable eater is that it makes me deeply appreciate certain meals and flavor combinations during certain times of year.” This is what makes cooking exciting and something to look forward to. So I will finally be making the ginger-sesame chicken salad with some of my favorite flavors!
I’m also going to try a new recipe suggested by the farm for roasted cauliflower and curried quinoa. It sounds really interesting and packed with nutrition. Then on my busy days I will be utilizing some of my easiest recipes, chicken chili (I literally dump the ingredients in a slow cooker), quiche (I have pre-frozen homemade pie crust), tacos, and smoothies. And of course, we continue our tradition of homemade pizza every Saturday. My husband has the crust down to perfection and we all look forward to this. If you have some sweet potatoes, try chopping a few and add as a topping. I’ve also used squash as the “sauce”. So many options here. Last note: I usually don’t like to buy cilantro. It isn’t in season here and it doesn’t keep that long. I usually end up trashing half of it. But this week I can use it in three recipes, tossed salad, guacamole, and the chopped cabbage salad. So I am splurging. This time there will be no squishy bag of cilantro in the back bottom of my produce drawer two months later!
GLP Tip of the Week: Open up your purse/wallet, check your pockets, look at your nightstand and dresser top. How many receipts can you find? I don’t know about you, but between me and my husband we seemingly collect hundreds of receipts yearly. Do we ever look at them or use them? Nope. In our digital world today, most receipts have little purpose. I’m on a campaign lately to stop receipts from entering my home. And the main reason for this might not be what you think. Yes, saving paper is important, but there is another reason that you should also stop getting receipts – the chemicals. Most receipts these days are printed on thermal paper using ink made from bisphenol A (BPA) or S (BPS). These chemicals transfer to your skin when you accept a receipt and are easily absorbed into your system. The problem is that BPA/BPS can mimic estrogen and are considered endocrine disrupters. The substances have been banned in most baby items because of this concern and public pressure. However, the FDA in 2014 decided to declare BPA safe when consumed in small amounts even though the EPA lists it as a chemical of concern. The FDA decision was based on 4 main studies, 2 of which were private and funded by the plastics industry. But, the main problem I have with this is that most people are not consuming small amounts. BPA/BPS is in the lining of aluminum cans (like soda cans and canned foods), plastic bottles, plastic food containers, and the ink that is printed on receipts. The BPA/BPS easily leaches out of plastic into the surrounding environment, aka your food, drink, or fingers. So we are constantly exposed to BPA and BPS. Over 90% of Americans tested have BPA detected in their bloodstream. The way I see it, an easy way to reduce your exposure to these chemicals is to refuse receipts. They just end up in the garbage anyways. So, next time you arrive at the cash register, politely request “no receipt please”, gather your items and walk away a little healthier.
