The 2020 Week 24 Menu Plan is filled with a wide variety of offerings. My goal for this week was to review the early blog posts and incorporate the successful recipes that have been long forgotten, or did not fit into our current healthy eating plan. I had forgotten that early on I had only planned the dinner menus. At this point I have taken the time to review about 140 posts. In the process I have discovered several dinner entrees that we thoroughly enjoyed. I hope to revise them to create more healthy versions that fit into our current low carb, and more plant based eating.
Breakfast
Since the early blogs did not incorporate very many breakfast recipes, I have included only one, the chiles rellenos. In addition to the two eat again meals, the ‘Ole Buckeye has requested the 5 ingredient waffles. In keeping with my plant based eating goal, I am giving 3 new plant based breakfasts a try.
Vegan French Toast with Caramelized Bananas
Lunch
The 2020 week 24 plans for lunch are all soups. I have moved the skinny taco chili to this week, since we ate additional leftovers for lunches last week. By revising both the 8 can taco soup and the pasta e fagioli soups, I plan to make them lower carb, and just as satisfying.
Slow Cooker Pasta Fagioli Soup
Dinner
All of the dinners planned for 2020 week 24 (aside from the grilled chicken and burgers) are taken from early blog posts. In the beginning I wanted to make the recipes that simply sounded delicious. I was not particularly interested in how healthy they were, especially the amount of carbs. My goal was to simply create great tasting food. I was successful in doing just that. However, at this point I want to revise them to make them lower in carbs and/or more plant based. My goal is to make previous favorites healthier.
Caramelized Onion Forentine Rotini
Creamy Mushroom and Spinach Pasta
Misses
I keep trying waffles and pancakes in hopes that they will get closer and closer to the taste and texture of those I grew up with. These keto pancakes were a big disappointment. The ‘Ole Buckeye’s reaction…”These are more savory than I like.” The reason I think…avocado oil. Definitely not worth another try.
(Obviously I flipped the first one a little early!)
Hits
A plant based lunch using lentils as the protein was actually pretty tasty. I served it open faced on a Ezekiel English muffin.
This Mexican kale salad has been a long time favorite of ours. It is totally healthy, fits into a plant based diet and is a great accompaniment for a variety of meals. What I love best aside from the taste is that it stays fresh in the refrigerator and can be enjoyed for days.
I included this salad in the blog way back in 2015 and we have been totally enjoying it since. It is a great salad to take to a pot luck as well. Even those who “fear” kale, enjoy this salad!
Yet another favorite at our house are the Greek Turkey Burgers. My sister Jan posted this recipe on the blog way back in June of 2016 and we have enjoyed these tasty burgers ever since. I have revised her recipe slightly by adding fresh dill and lemon. We seldom use buns, but occasionally dress them with onion or tzaziki sauce.
We have yet another tasty soup! I often utilize the white meat from a rotisserie chicken, but have few recipes calling for the meat from the thighs. Problem solved. This soup not only uses the darker meat, but has a very unique blend of flavors. It was hearty enough for a dinner accompanied by the Mexican kale salad, as well as several lunches. Another keeper.
Food for Thought
Apple Cider Vinegar. Apple cider vinegar is quite healthy and includes antimicrobial and antioxidant properties. What’s more, evidence suggests it may offer health benefits, such as aiding weight loss, reducing cholesterol, lowering blood sugar levels, and improving the symptoms of diabetes.
Acetic acid is the result of the apple fermentation, and can curb the appetite by reducing starch absorption and slow digestion, which helps you feel fuller, faster. “The Mother” which is the cloudy mix of yeast and bacteria used to ferment and then remaining after the fermentation of the apples is a probiotic. Be certain that your cider vinegar includes “The Mother”. I use Braggs. The vitamin profile is like the apple – Plenty of Vitamin B and polyphenols.
Apple Cider Hack…You can add it to your bone broth at the beginning of its brewing to help pull nutrients from the marrow.
Recap
All in all we had another terrific week of eating. There were few experiments which always leads to sure success. In the week ahead as I repeat successful meals from years past and attempt to revise them to fit our current eating style, we may find the original better than the modified. Hopefully we will recreate additional healthy and outstanding entrees. Here’s to another week of healthy eating. Bon Appetit!
