Fall Menus: Easy Planning for Well Nourished Bodies and Minds

As I breathe in the fresh, crisp late September air in the magnificent Pacific NW I feel so much appreciation for the little things in life that sometimes pass us by so quickly.

The boys are with their pop for a few more hours, so I've completed most of the Sunday chores including grocery shopping and planning for the weeks self care, study, work and targets to hit.

One target was to set up the menu for the fall season.

Here's what I've got so far:

Sunday: Chili night, with cabbage salad, corn fritters and iced or hot as preferred herbal tea infused with cinnamon and orange peel.

(this is always a favorite and is easy when we invite family and friends over for Sunday meal together)

Monday: Roasted sweet potatoes (beets and parsnips if still available) Black beans and Brown Rice, Stir Fry Chard/Greens

Tuesday: Taco Night - super easy night, diced veggies, ground meat with cumin and more Spanish style seasonings - we have game night too so this is more fun. Ryder can usually handle this meal prep on his own. Dax has table setting. We all clean up together.

If I have Lodge (Peninsula Odd Fellows Lodge meeting) the boys will likely go to Chipotle or Chucks for dinner with their dad.

Wednesday: Nori Rolls, Miso and Edamame - we usually stuff the nori with avocado, chopped carrots, grated ginger, scallions, smoked salmon, cashew spread. This is singing performance night so we are doing a few karaoke tunes and getting our "recognition" need met ;-). Plus it's super fun.

Thursday: Soup Night!! "Stone Soup Pot" - we use to do home made bread, even millet sour dough. It's not going on the list this year. Maybe 1 day this season we'll bake cinnamon rolls. Pizza night covers the baking this year.

Friday: Pizza night - home made - we get creative. Cauliflower crust is actually really darn good. We don't do dairy for Dax so we make it up in other yummy ways. I'll post pics of the experiments as we go through the rest of the year.

BREAKFASTS:
In rotations:

Steel cut oats, soaked from night before, raisin, date, nut, toppings.
Egg souffle - 3 ingredients yum
Stewed Apples/Pears with Clove
Carrot "cake"
Mighty Fine
Bone Broth Deluxe

During the day/Lunch:

Green Drinks - basically juiced greens, carrots, etc. Whatever needs to be juiced...
Large chopped salad with a variety of veggies and  6 tastes - bitter, sweet, salty, astringent, pungent, sour.
Guacamole, Salsas for salad dressings, Leftovers on the table from night before.

This is the biggest meal - sit down and regroup time. Transition from the morning focus work.

We drink distilled or pure water and herbal teas.

We occasionally drink kombucha - not making it right now as the weather changes and I have more fermented foods we can eat. When it's really cold I'll made golden milk - recipe and pics I've posted for years on the feed. But I'll link back to it if I think of it!

Ok, pretty simple. None of the above need recipes as they are pretty self explanatory.