Happy March 1st everyone. This month I must budget better and use more tools to help me stay on a better tract with shopping and spending. I need to make some changes and make those changes a healthy habit. It's for the best.
I have been making a ton of vegetarian and vegan meals. My plan for March tis o continue this path. I'm finding it mentally harder to purchase chicken which is really the only other meat than turkey that I buy over here and then seafood but that's not a problem right now. Chicken, however, has been so I haven't bought it for the last week now. It's not mandatory either, maybe as a dinner dish calls (I only cook meat at dinner times to share) but other than that my lovely veggie meals are not getting complaints! and I am good with seafood dishes when menu planned.
I just shopped so I have a lot to work with. Menu planning depends on what produce I have to use up and what theme I'm going for. I am currently well stocked for Mexican and Asian meals/sides. I also have a lot of dry beans/legumes to work with and whole multi-grain rice/grains. I would like to do more plain dishes with clean eating concepts and veggie bar/buffets where I serve a variety of veggies on their own instead of mixed together and then it's a build your own bowl style veggie feast instead of a one pot stop and drop. Entree salads are also on the line up, especially ones with fruit and fish or shrimp. I have salmon and shrimp to use this week if I chose and many great soups. March I will for sure do a French onion soup, it will be my first. I'm excited. I also want to serve more take your pick platters with lots of raw fruits and veggies... homemade dips...olives... etc.
March marks spring here and also spring clean eating so a continuation of fresh organic raw fruits and veggies, vegetarian dishes/meals, less meat and seafood as needed/menu planned. New ethnic meals on the line up as I browse recipes and get ideas. I recently discovered black beans and bananas and have fallen head over heels in love!
Furst week of March - based on current inventory and what's fresh and needs to be used up this first week:
Dishes that include: baby bok choy, mushrooms, green onions, garlic, cactus, tons of potatoes, assorted bell peppers, zucchini, fresh cilantro and basil, heirloom and beef steak tomatoes, avocados, thre kinds of zucchini, asparagus, green chili peppers, spinach, salad greens... tons of fresh fruit for snacking and dessert but ones that can be used in dinner meals - apples, pears, bananas... fresh English pea snacks... grapes.. mangoes... papaya... citrus... kiwi fruits... plums... crazy indoor farmer's market here. There is more but that's enough to list before I head spin.
By preference: hard boiled eggs, salmon, shrimp
Dry beans, legumes and whole grains - lots to chose from here
Fresh salsa... guacamole - I made the best garlic guacamole! and hummus... gourmet cheese as needed, olives. I need to restock some seaweed as I'm getting low.
My special slow cooker soups... Sundays are always creative quiche and slow cooker soup brunch and then super salads or take your pick platters for supper with leftover bulk slow cooker soup
"Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime." ~Chinese Proverb~