Our household's dynamics is making for a difficult menu planning combination. We went to a dietitian actually offering menu planning and received a printout of the new food pyramid called MyPlate. Complaining got us another copy with a suggestion to try looking online for recipes. Please consider it your act of kindness for the week to help us brainstorm actual foods we can actually manage to make and eat on a regular basis! I will pay it forward with profound gratitude!
My goal is to have a sustainable 2 week rotation.
I need foods that are easy to prep or crockpot or slow cooking or similar so that an unassisted child/teen can get a nutritious and balanced main meal on the table at lunch in 15 minutes. An adult can prep or put it on to cook in the morning up to about 15 minutes time or on the weekend prior up to about an hour or so time and someone is present to do things like stir or throw in a pre-measured ingredient at all times.
No: wheat, rye, barley, (gluten inclusive), oat, soy, milk, meat (fish, game, fowl inclusive), meat by-products (i.e. gelatin), or quite a bit of raw produce (banana, melon, cucumber, tomato, apple, pineapple, mango, etc). So basically gluten-free ovo-vegetarian with some further exceptions.
Yes: eggs, honey, nuts, buckwheat, millet, corn, quinoa, rice, sorghum, teff, amaranth, beans and legumes, and all the rest. Foods high in protein, iron, and fiber and low in saturated fats and sugars are particularly great.
Ethnic foods are no problem. We have adventurous spirits, a large spice cupboard, a breadmaker, a high-powered blender, a food processor, an electric oven and stove, a crockpot, cast iron skillets, steamer baskets for veggies, asparagus, and tamales, and all the rest of a typical kitchen. PLEASE help us eat real food! Crowdsourcing the interwebs is my only hope!
by Leena Trivedi-Grenier | It's annoying to realize your milk has passed its use-by date, but even more annoying...
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