Menu and Miles

First of all, the menu.

Over the years, my cooking has changed.  There was a time when I subscribed to Southern Living, and at least once a week I would try a new recipe from the current issue.  A few years ago I gradually moved away from using a lot of processed foods.  About two or three years ago I began buying organic foods when possible, and I eliminated even more processed foods from our diet.

Then, about 18 months ago, I made the most significant change to our family's eating habits.  We adopted a plant-strong diet.  No dairy, no meat, no eggs.  I began making almost everything we ate from scratch, and let me say that it was a challenge at first!  We have now evolved into our current way of eating, which is mostly plants.  I never buy any dairy products.  I occasionally buy eggs from my neighbor's chickens (about once a month or so), and I still have a few chickens left that I bought from my friend, Heather (raised and processed by her).  In our home, I cook from scratch as much as possible, but we still eat some processed foods--things like pita chips, flour tortillas, tortilla chips, pretzels, graham crackers, and a variety of granola/fruit type bars.  Mostly we eat a ton of fresh fruits and vegetables, and lots of homemade hummus.

I serve a mostly plant-based menu.  I cook a meal that includes meat about once every one or two weeks, but I also include non-meat items on the menu as well for the members of my family who choose to eat no meat at all.

I have spent many, many hours the last year and a half trying out all kinds of new recipes.  However, the season I am in right now calls for simplicity, and I have decided not to try any new kitchen adventures for a while.  I thought of seven categories of foods that we eat on a regular basis, and I just plan to rotate those meals.  So, I will not be posting a new menu each Monday for the time being.  We are just going to eat the meals on my chart below over and over again!  Until I have time for creativity in the kitchen again.

Our breakfasts are mostly self serve (oatmeal, fruit smoothies, cereal, toast, etc.) or sometimes Julie will prepare pancakes, waffles, or muffins.

Lunches are either leftovers, PB&J sandwiches, carrots, broccoli and hummus, salads, etc.

Here is the supper menu chart.  I printed this out and hung it inside my pantry door.  Having a master plan for simple meals will cut down on my grocery list making time  each week.  When we tire of these meals, I will redo the list, but I am hoping this menu will last us a while.

pasta	pasta salad, fresh fruit penne with zucchini, salad
wraps, chips and salsa	BBQ bean wraps sauteed veggie wraps
soups	chili taco soup red beans and rice white bean soup vegetable soup
Mexican	refried beans, corn, rice, shells, wraps, chips
salad	quinoa salad, oven fries Mexican salad, oven fries regular salad, baked potatoes
vegetables	mashed potatoes, green vegetables, baked beans
meat	fish, roasted potatoes, roasted asparagus roast, carrots, potatoes, green beans chicken noodle soup

Miles
Last week I was sick, so I did not complete my miles!  I ran my 8 and a 4, and that is all! I had a cold, cough, sore throat, and I ran a fever.  I have not been sick enough to not get my training runs ever, as far as I can remember, but I really felt badly last week.  Leah got sick too, and she had strep throat!

This week's plan is 17, 9, 6, and 5.  I hope I can get them all in!

You can visit OrgJunkie.com for more menu inspiration.