MENU PLAN February Week 4
Eating seasonally has sustained me through this year’s particularly harsh New Hampshire winter. I have been healthier, felt sturdier and more grounded and I haven’t experienced any of my usual seasonal affective disorder. I attribute my winter wellness to eating a consistent seasonal diet rich in root vegetables, winter squashes and greens, hearty roasts and warming stews and soups. I’ll admit I am getting a little tired of winter fare but spring is still a month away so my menus will continue to include winter themed recipes.
One more thing, I made two discoveries last week – I came across Natural Health Magazine and I purchased a rice cooker. Both have changed my life for the better! A few recipes this week are from Natural Health and now I never have to worry about overcooking my brown rice. It comes out perfect every time!
MEATLESS MONDAY Spinach and Onion Frittata Serve with some oven roasted potatoes and a mixed green salad
TUESDAY Toasted Quinoa salad with Roast Chicken I’ll serve it warm with some sliced fresh fruit.
WEDNESDAY Cumin Lime Shrimp I’ll make shrimp fajitas with this recipe and serve with sautéed onions and peppers and wrap in brown rice tortillas. I’ll serve with a simple homemade slaw.
THURSDAY Dijon Chicken Stew with Potatoes and Kale
FRIDAY Bourbon Glazed Salmon with brown rice and steamed broccoli