MENU PLAN February Week 1

In our busy and hectic world, it is easy to get caught up in fast food.  I’m not talking McDonald’s here, but rather eating on the fly, quickly and often mindlessly.  We lose track of how much and what we eat.  I have learned that the way we eat is as important as what we eat.  While eating whole, clean foods is critical to our health, eating mindfully with awareness is equally as important.  If we are rushed and distracted, we won’t get as much nourishment and goodness from the food, no matter how healthy it is.  This week, before you begin a meal, pause for a moment and acknowledge the food before you, bless it and appreciate the energy and vitality it is giving you.  Make this  “moment of mindfulness” a new daily ritual.

MEATLESS MONDAY – Butternut Squash Leek Soup –   If you are having trouble with sugar cravings, adding winter squash which is naturally sweet can really help satisfy your sweet tooth.  Since this soup has little protein, I will probably serve it for dinner with an open face tuna sandwich.  I mix my tuna with a little olive oil mayo and a bit of plain greek yogurt, dill and lemon and ground pepper.

TUESDAY –  Fruited Pork Tenderloin with Brown Butter and Dill Brussels Sprouts Wild rice will make a nice whole grain side.

WEDNESDAY Southwestern Falafel with Avocado Spread I’ll skip the pita and just have these on a bed of lettuce spread with some veggie sticks.  My family will enjoy them in the pita.

THURSDAY Chicken Cashew and Red Pepper Stir Fry I’ll add some snow peas and serve with brown rice.  Make extra rice for Friday night.

FRIDAY Cilantro Shrimp Fried Rice I’ll be making some  fried rice using up the cilantro from Wednesday and the cold rice from last night.  Make sure you use fresh ginger to make it extra special.  I’ll serve it with steamed broccoli.