Eaters - 9 Compost - 1 Carry Over - 1
Lots of good eating this week, though many of the meals were my lunches instead of family dinners. With one sick child, and another one busy with baseball playoffs, there were fewer sit down family dinners this week. That freedom allowed me to play with spices and flavors that the kids aren't 100% comfortable with just yet. Although I once again failed to get through all of the lettuce and chard, I do feel like I personally ate a lot of vegetables this week to make up for what everyone else wasn't eating.
- I stumbled upon an amazing website of recipes this week (101 Cookbooks) and found a recipe for Otsu, a buckwheat noodle salad. The dressing was amazing, and the recipe allowed me to use a generous portion of cilantro from the box. Though this time around I substituted sauteed chicken for the tofu, I can see making this delicious recipe again and again with a variety of proteins.
- Over the weekend, my husband made pork tinga, which was a great hit with the kids. The crunchy tostadas were the perfect canvas for the avocados, lettuce and cilantro from the box.
- Another fabulous lunch was a spinach salad with chicken, almonds and apples, tossed in a spicy mango dressing. Hearty, healthy, and super tasty.
- This lemon green beans with marcona almonds dish is definitely the best preparation of green beans that I've ever made; possibly the best green beans dish that I've ever tasted! I seriously could have eaten the entire bowl.
- Fall ingredients like pumpkin and persimmons made for a lovely, moist muffin. Definitely got me in the mood for Thanksgiving!
- One simple family dinner was linguine with zucchini and mint. Though I'm still avoiding pasta for the short term, it smelled SO good - and the kids gobbled it up.