Organic & Thrifty

Happy “Clean” Monday!  This week my menu shifts to reflect the observance of Lent. The challenge for my family is to create Lenten meals that are also grain-free and low in carbs, as per our dietary restrictions.  Since the children don’t fast, I always stock up on easy, “single-serve” meats that can easily be added to the meals. Luckily Safeway had a BOGO on Hormel all Natural cold cuts (MSG, preservative, gluten, and additive-free).  Cold cuts, nitrate-free sausages and NF hot dogs (for better or for worse) are more frequent on the menu during these days because they require very little prep and are still fairly healthy (although that point is debatable, I realize).

For me, the point of Lenten cooking is not only about eliminating meat and dairy, but also to strive to cultivate a spirit of culinary simplicity.  With an increase in services (right during the dinner hour!), it’s important to have food that is simple and ready to eat. The point is not to obsess about food! I also feel that the spirit of Lent is captured by simplicity and am going back to my “no  spend month” that I did in January.  I loved the notion of using what I have on hand and giving myself a small amount each week to spend on a limited amount of fresh necessities (eggs and milk for the kids, avocados, veggies, shrimp for us!).  We’ve pretty much stockpiled the household items (thanks to Walgreen’s deals and coupons) so I shouldn’t have to spend anything in that department! 

In that vein, I cooked about 6 quarts of dried navy beans in the slow cooker this weekend to have on hand for quick meals (such a frugal way to make beans!) and have lots of fun ideas for using them….so this week will have a distinct “navy bean” theme.  Navy beans, incidentally, are allowed on the Specific Carbohydrate Diet as well as the GAPS diet.

Another important point for me is to make meals that are nutrient-dense even without meat and dairy…..a challenge, for sure!  But the truth is, a vegan diet is a very healthful short-term therapeutic diet and our bodies do need a break from meat and dairy as well.

Later on this week, I’ll share some low-carb, Lenten and simple recipe ideas with you.  For now, here’s the plan:

“Clean” Monday:
B: kids: sausages, leftover green beans, coconut flour muffins
L: kids: hamburger patties & veggies me: avocado, bay shrimp, and navy bean salad w/ veggies
D: baked spaghetti squash with marinara sauce and salad

Tuesday:
B:eggs fried in butter and coconut oil with cortido
L: kids: cold cuts/veggies, me: avocado/bay shrimp/navy bean/veggie salad
D: roasted asparagus, sauteed collards, baked potatoes topped with avocado, cortido, etc. (sausages for kids)

Wednesday:
B: green smoothies (plus sausage for the kids), muffins
L: miso soup, steamed broccoli
D: Vegetarian white bean chili w/ veggies

Thursday:
B: Elana’s power bars
L:deviled eggs, shrimp, salad greens
D: kale & white bean soup (modified from this recipe)

Friday:
B: almond flour biscuits
L: leftovers and salad
D: white bean tostadas (yes, we’re using GAPS -illegal corn tortillas. Once in a while doesn’t hurt!)

Saturday:
B: hazelnut-vanilla pancakes (almond flour)
L: leftovers/soup
D: thai shrimp cakes wrapped in lettuce leaves, coconut veggie curry

 For more great meal ideas, head on over to The Organizing Junkie!