Food for May

The Boy and I… well mostly I tried something a little new this month.  We… well I wrote down what we had for dinner on the calendar.

It looked a little something like this

I tried this to help me with meal planning.  The Boy and I cook almost every night – Thursdays are usually a take out night, anyone else hate cooking on Thursday? But we spend a WHOLE lot less and have a LOT less waste if we go to the grocery store with a plan.

1 full month in I can honestly say – it’s kind of helping. My hope is it will continue to help more the longer we keep it up.

Down to business:

This month I finally made Peas and Thank You’s Chewy Energy Bar from the Peas and Thank You Cookbook.  One word. Yum.  I also made them school snack safe by making them with Sunflower Butter instead of nut butter so the Boy can pack them for school without brushing up on his EpiPen skills. Win-win. Sunflower butter for anyone out there also feeling the nut-free schools bummer, sunflower butter tastes pretty close to peanut butter but since it’s seed and not a nut – it’s good to go.

I also made the Asparagus Soup (don’t overcook the asparagus), Fajita Quesadillas and Quinoa and Cranberry Salad all from Vegan Cooking for Carnivores.  The Boy added chicken to the salad but other than that he was happy with all the results.  If you’re looking for a new cookbook – check that one out.  It’s also available in an e-book!

A little side note I always freeze some of the leftover soup in mason jars which gives me an easy lunch when leftovers are either meat or sparse.

Looking at the calendar it’s funny the majority of our meals are just out of my little head.  For the most part we keep it pretty simple. Stir-fry. Pasta with veggies. And we’ve cooking a whole chicken at the beginning of the week.  It gives the Boy chicken for the whole week and only has us actually cooking meat once a week.

I did make a few things that I can actually share and better yet – both were delicious!

Artichoke Feta Garlic Bread it was our contribution to our sibling dinner.  Pretty Yummy!

And last night I made this Quinoa Broccoli Casserole – The Boy said “It was pretty good considering all the things that I don’t like in it”  I thought it tasted like Broccoli and Cheesey goodness from my youth.  But better.  Filling. And yummy.  I made a half recipe since that’s all the quinoa I had, but it made the perfect amount for two dinners and two lunches.

I told the Boy it must have been good enough if he’s taking it for lunch!

Have you heard that June is Salad Month? I don’t know that I’ll be committing to a 30 day salad challenge full out, but I am looking forward to seeing what Angela at Oh She Glows comes up with to inspire me all month!

Follow along with #saladaday

Who ordered this?

It’s snowing right now. As I type this I am looking out the window at possibly bigger flakes of chunky wet snow than we had all winter. It looks cold. And grey. And wet. And it’s cold in my bones. I knew when it was 30C in March that it was too good to be true.  The Boy and I even discussed it – the possibility for snow to come. Turns out it really doesn’t matter that I told myself to expect it.  I’m still bitter.  It’s the end of April. I’ve started walking to work.  I’m done with winter.

So I made soup. Corn Chowder – specifically. And it was delish.  Even the Boy agreed. From Vegan Cooking for Carnivores, with a little added Meaghan tweaking. I don’t know what Old Bay Seasoning is, but I know what spices are on my fridge – so I added some of those.

Chowder is just the thing on a snowy evening in April. The heart can’t take much more of this – but soup helps.

Onion, celery, garlic, a bit of flour. Stir. Add veggie broth. Spices – I used some Cinnamon, Nutmeg, Thyme, Cayenne, Bay Leaf, Red Pepper flakes, salt and Pepper.  Corn, simmer, puree half.  Add Potatoes, simmer, eat.

Mmmm…. Chowda’