Day 1: Roasted winter vegetables (cauliflower, butternut squash, golden beets) with cheesy polenta
Day 2: Beef Stroganoff, Mashed veggies (rutabaga, cauliflower, potatoes)
Day 3: Homemade pizza, Tossed salad with carrots and radish
Day 4: Baked chicken thighs with cranberry cherry compote, Maple glazed carrots and parsnips, Steamed broccoli
Day 5: Grilled hamburgers, Orange beet salad
Day 6: Penne pasta with pesto and sundried tomatoes, Orange and apple slices
Day 7: Potato leek soup, Crusty bread
Notes: Phew! If you follow the plan this week, you will get a healthy dose of winter storage veggies (potatoes, beets, rutabaga, carrots, radish, squash, parsnips) mixed with some California favorites (cauliflower, greens, broccoli) and accented with some southern citrus (oranges, lemons). I linked the recipe for homemade pesto, but in the winter it is often better to buy it in a jar since local herbs and greens are not readily available.
GLP Tip of the Week: Sneak veggies into everything. And I mean everything! If you have a picky eater, this is the way to start introducing new veggies and to get them to take even just one bite of a vegetable. It is also a good way to make sure that you have vegetables at every meal. You can try adding finely chopped broccoli to mac and cheese, slip some spinach into a smoothie, add bell peppers to scrambled eggs, chopped celery can be added to tuna or chicken salad, use leftover salad for a taco topping, you can even put veggies into baked goods. Here is a recipe for beet cookies that we are making on Valentine’s Day. My kids go nuts for these! If you use your creativity, the options are endless.
