Monday, October 15, 2012

this week's food

This week my lunches are even simpler than last week's!  (I broke my wrist and I'm still doing one-handed, or as easy as possible, food prep).

Breakfast continues to be a large bowl of oatmeal.   That is also getting more spartan.  Sometimes I add a banana but usually just some cinnamon, ground flaxseed, and a splash of plain soymilk.  I may stop using the soymilk soon because I don't use up the 1-qt container before it goes bad.  I'm going  to try some ideas from this post, especially the idea of infusing the water with an herbal teabag before adding the oats.  Interesting, eh?  and nutritional yeast. I gotta try that once.  I'm not so interested in the sweet concoctions but I'm also not interested to add greens to my oats.  I pretty much just want oats.  I also eat several handfuls os spinach while preparing housemate's smoothie.

We are now getting local sweet potatoes so I changed up my lunch a bit.   On Saturday, the sweet potato was so large I just had that with collards:

I ate the sweet potato like a burrito:  :)

Today I had I smaller one, a baked potato, some broccoli, and beans.   The rest of the week will be the same except substitute collards for broccoli.  I prepare them every week as described here.

Dinner is still baked squash with a veggie.  Last night the veggie was frozen okra cooked in tomatoes from a can.  That was great and super simple.  

Tonight was acorn squash with cabbage.   Tomorrow will be brussels sprouts on delicata squash.  I'm trying out all varieties of squash.  Sometime I'll post on my ratings of them.  I should try them more than once to account for individual variations.  Ripeness is a factor and I don't know how you pick out a ripe one.

Snacks are carrots, celery, a small apple, and salad fixings eaten with my fingers:   lettuce and red bell pepper.

Have a good week!

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