february food calendar
We are going after the Whole30 this month, which basically means fruits, veggies, and meat but no dairy, legumes, grains, or sugars. It will likely be difficult, but I’m looking forward to the challenge and to how my body responds.
Also, I’m looking forward to meat. I have a freezer full of meat, and I can’t wait to thaw it out and consume it in all its glory.
For the first and last weeks of Whole30, I’m trying out four BlueApron recipes to help keep things fresh. The last two weeks will likely be the hardest, but now that I know Swiss chard tastes like bacon, and one spaghetti squash takes care of a week of lunches, I think I’ll be able to have the creativity to make it to the end.
Plus, the Whole30 community is so great. Seriously, @whole30recipes has enough recipes for me to choose from for the whole month.
Thursday, February 1st: Blue Apron: Baked Cod in Tomato Sauce with collard greens and roasted potatoes
I'm not really looking forward to this recipe except for the cod. Tomato sauce is something we don't keep in our diet simply because Aaron hates tomatoes, and collard greens don't have my favorite flavor--especially when they're cooked down. But, I might be surprised!
Friday, February 9th: Blue Apron: Roasted Chicken and rosemary veggies with olive-lemon sauce
I think this recipe will be so easy to make, I can make it outside of Blue Apron. We'll see.
Saturday, February 10th: Pulled pork, carrots, potatoes, and celery
I have some veggie broth I wanna use with sage and fresh thyme in a roast dinner. After making Valentine's cookies all day with students, we'll be ready for a good dinner.
Sunday, February 11th: Leader Team Night: Spaghetti with beef and bacon sauce, salad, and garlic bread
I'll eat zoodles instead of noodles, but this is an easy winning recipe our leaders love. Plus, I have leftover garlic bread in my freezer I need someone else to eat.
Thursday, February 15th: Pork Roast, roasted brussel sprouts, cauliflower rice
I have lots of pork roast in my freezer from my dad, and Thursday evenings are long for me. I'll put the roast in the crockpot, get the brussels and cauliflower ready to cook as soon as I'm out of worship rehearsal. And then we'll feast. ;)
Friday, February 16th: Deer Steak, steamed broccoli, fried potatoes
My brother-in-law shot a deer over Christmas break and sent some meat with us--YUM. Looking forward to some deer steak with Aaron's favorite fried potatoes, which just include potatoes, olive oil, and salt!
Saturday, February 17th: hash browns, eggs, bacon, avocado, zucchini
Lots of veggies with eggs and bacon to have for a big breakfast, and then we'll see if we're still hungry enough to eat a full dinner--or we'll just eat leftovers.
Thursday, February 22nd: Blue Apron: Salmon and Dukkah-spiced Veggies with orange and endive
I cannot imagine what this dish will be like. But, we love salmon, and I love trying new things, so I'm sure it'll be delicious!
Friday, February 23rd: Blue Apron: Beef Medallions and Scallion Salsa Verde with potatoes and broccoli
Beef and broccoli, yes please. In any form.
Have you ever had an avocado for breakfast? Sprinkle some garlic, salt, and pepper, and YUM. That’ll be a consistent one for us, along with cinna-apples, soft-boiled eggs, fried eggs, bacon, and lots of greens—probably Swiss chard.
Leftovers is always something we’ll use; however, I will definitely be using spaghetti squash with roasted veggies and tomato sauce or olive oil.
No desserts and minimal snacks during February! Gotta tame that Sugar Dragon and remind my body that I don’t need food in between meals!