Meal Plan reviews

we had some winners this week for sure. I could make a big post about everything that happened this week, but I went and hung with the girls today, and it is amazing how just sitting and talking with 20 women can wear you out! I am so tired, so here is a quick post

the Vegetable Upside Down Casserole..aka cake! LOL **has vegan options**
From The Vegetarian Family Cookbook




Vegetable Upside Down Casserole...aka CAKE for those that have picky kids! LOL

3-4 cups cut up vegetables of your choice ** see note below for what I did**
oil
1 cup whole wheat pastry flour
1/4 cup wheat germ
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup plain yogurt
3/4 cup milk of your choice
1 TBSP oil
1/2 cup grated cheese-optional

saute vegetables in oil until tender, set aside

preheat over to 375, lightly oil a baking dish

combine flour, wheat germ, baking powder, baking soda, and salt in a mixing bowl. make a well in the center and add the yogurt, milk and 1 TBSP oil. stir together until well blended

pour the vegetables into the prepared pan. sprinkle with cheese if using, then pour batter over the vegetables gently smoothing it out ** this was quite thick**

bake for 30-35 minutes or until top is golden brown and firm. let stand for about 10 minutes, then serve.

**we used:
red onions, garlic, red yellow and green pepper, yellow squash, zuchini, the green speckled squash, carrots, corn



REVIEW:

OH.MY.GOSH this was heavenly! we made a double batch and it is almost gone. the kids loved it, shawn and I both said it was a keeper. the red onion was the perfect choice as it added a sweetness to the veggies. sauteing them first really helped to take away some of the sharp flavor in the peppers too. the blend of vegetables worked really well and we will definitely do it again. the "cake" was really good and harrison walked to everyones plates grabbing more of it! LOL

YUMMY!!!

and the other favorite:

Jamaican Rice and Peas (aka red beans and rice) *vegan**



Jamaican Rice and Peas (aka red beans and rice)
this is a quick way, you can of course make your beans from scratch and then use them!
2 cans small red beans
1 tbsp oil
1 onion, chopped
3 minced garlic cloves
3 cups cooked brown rice
1 15oz can coconut milk
1/2 tsp thyme
salt and pepper to taste

heat oil in a larger pot and saute' onion over med-low heat until translucent. add garlic and continue to saute until the onion is golden.

add rice, beans, coconut milk and thyme. bring to a simmer and reduce heat, covered. cook until most of the coconut milk is absorbed, usually around 15 minutes.

season with salt and pepper and serve.
ala...vegetarian family cookbook

Meal Plan Monday

Breakfast:

• Peaches and "cream" smoothies with muffins
• Cereal
• homemade yogurt with homemade granola and fruit
• Quinoa Breakfast
• Muffins

Lunch:

• Corn Soup
• Bean dip with tortilla chips
  
• Jamaican red beans and rice
• Pizza potatoes
• Egg salad sandwich
• dad's choice
  

Dinner:

• Massur dal with jasmine rice
• West African peanut stew
• green noodles with salad and sourdough bread
• Vegetable upside down casserole with salad and fruit
• undecided as of yet..will look for inspiration at the market

High fructose corn syrup-yup I am going there

Watch a video here

So I am sure we have all seen the videos--high fructose corn syrup isn't bad--its just ... well.. corn! right?

yeah-and a little mercury added in for what? flavor?

an article released in January caused quite an uproar and many denials of the ingredients carrying mercury. ok, so say that is true...it still isn't JUST CORN.

Do you really know what high fructose corn syrup is?

My friend gave the best explanation for everyone: HFCS is corn syrup that's been processed to force some of the sugars to change to fructose. And fructose is worse than the other sugars in terms of telling our brains we've had enough to eat.
It is artificial. not natural. its not JUST CORN!

One thing I love about the commercials is it really touts "its fine in moderation" but have you looked at your labels? HCFS is in a HUGE amount of foods. that makes it hard to be "in moderation"

Just one more reason to eat a whole foods type of diet

oh-and huge kudos to Pepsi for this

Weekly meal plan

in case you are wondering why....I have to admit that I do tend to lose my paper that has my meal plan written on it. GASP! How could that be? With 7 kids, a home business, school and just life-how in the world?

let me tell you--it is actually quite easy!
So here I am going to write it out so if--strike that...WHEN I lose the paper this week, I will still be able to find it out here-because nothing bugs me more than having food that I can't remember why I bought it or what I am supposed to make out of it.
There, a deep dark secret from me.
i put it on facebook, but then became paranoid that somehow the server would crash and i would lose it there too..so here we go!

And now-onto the food-just through thursday
breakfast:
*brown rice cereal with golden raisins and vanilla soy milk
*whole grain toast and eggs with homemade yogurt
*oatmeal and juice
*muffins and homemade yogurt

lunch:
*Aloo samosas
*homemade chicken and corn soup with homemade bread
*baked potatoes with chili
*tuna salad sandwich with fruit and pretzels

dinner:
*massur dal and carrots over jasmine rice
*Grilled salmon with veggies and rice
*spicy jasmine rice with cashews and carrots
*veggie fried rice

snacks:
*smoothies
*pretzels with ranch
*celery with peanut butter
*peanut butter bars

whew-now I can't lose it. my meal plan that is!