Category Archives: Time Management/Organization

Weekly Recipes and Meal Plan

via Instagram

This Week’s Basket from Milk and Honey Organics Included: Braeburn Apples, Green Beans, Beets, Brussels Sprouts, Local Lacinato Kale, Kiwifruit, Romaine Lettuce, Golden Nugget Mandarins, White Onions, Cara Cara Red Navel Oranges, Parsley, and Local Covington Sweet Potatoes.

This Week’s Meal Plan:

via PepperPlate.com

Recipes from This Week’s Meal Plan:

Weekly Basket and Meal Plan

This Week’s Basket (from Milk and Honey Organics) Included: Honeycrisp Apples, D’Anjou Pears, Ruby Grapefruit, Tangelos, Red Onions, Silver Dollar Mushrooms, Local Collards, Baby Spinach, Russet Potatoes, Carrots, Broccoli, and Hurricane Creek Tomatoes (and for Fruit Baskets Only: Starfruit).

This Week’s Meal Plan:

Recipes from This Week’s Meal Plan:

Bon Appetit!

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics included: Kale and Sweet Onions (with Tops) from Parisi Farms, Limes, Yukon Gold Potatoes, Plum Tomatoes, Blueberries, Romaine Lettuce, Bananas, Hamlin Oranges, Cauliflower, Hass Avocados, and Arkansas Black Apples.

This Week’s Meal Plan (via PepperPlate.com):

 Recipes from this week’s meal plan:

Bon Appetit!

~Melissa

Weekly Meal Plan and Recipe Ideas

This Week’s Basket from Milk and Honey Organics Included: Green Beans, N.C. Covington Yams, Rainbow Chard, Brussels Sprouts, Fuji Apples, Hurricane Creek Tomatoes, Yellow Onions, Grapefruit, Green Leaf Lettuce, Garlic, Sunburst Tangerines, and Blueberries. What a colorful basket!

Some of you may be thinking, “Brussels Sprouts?! Really!? Who eats Brussels Sprouts?!” This poor vegetable has earned a bad rap, especially among kids. My personal opinion is that if you’re thinking that, you’ve never had Brussels Sprouts prepared properly. I don’t know about you, but as soon as I took the picture of this week’s basket’s, I put everything else away, and immediately cleaned the Brussels Sprouts and cut them in half, pan frying them with salt, pepper and garlic in a combination of butter and olive oil. Yum!

Now for this week’s meal plan, using Pepperplate.com:

Recipes from this week’s meal plan:

Other Recipe Options:

Weekly Recipes and Meal Plan

This Week’s Basket from Milk and Honey Organics included Cucumbers, Bibb Lettuce, and Tomatoes from Hurricane Creek Farms, Regional Collard Greens, Carrots with Tops, Green Onions (aka Scallions), Fancy Braeburn Apples, Bananas Tangelos and Tangerines, Russet Potatoes and Crimini Mushrooms! It was a beautiful basket! (I love how this week’s picture turned out too!)

This Week’s Meal Plan (powered by PepperPlate.com) includes all kinds of warm dishes as well as some simple favorites, including a twist on the traditional Southern Collard Greens and Black-Eyed Peas for New Year’s! The tradition stems back to an ancient Jewish custom that included eating symbols of prosperity, including black-eyed peas, leeks, beets or spinach, dates, and bottle gourds (in the squash family) at Rosh Hashana, the Jewish New Year.

When Jews arrived in the United States in the early 1700′s, they came to the Southern state of Georgia, where non-Jewish farmers adopted the symbols of prosperity around the time of the Civil War. But the Georgian farmers added pork to their greens and beans for flavor. Teri Green wrote an article called “A Tasty Tradition: New Year’s Meal Means Good Luck, Good Eats,” in which she writes, “The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion” (Montgomery Advertiser, Jan. 2, 2009). Who knew?!

Some of the Recipes from This Week’s Meal Plan:

A Merry Christmas Basket and Meal Plan!

This year’s Christmas basket included Granny Smith Apples, Sweet Potatoes and Yukon Golds, Lettuce, Tomatoes, Oranges, Green Beans, Pomegranate, Butternut Squash, and Sweet Onions.

And here’s this week’s Meal Plan (using PepperPlate once again):

The first recipe that came to my mind when I walked in the house yesterday and saw these beautiful Granny Smith Apples from my Milk and Honey Organics weekly produce basket was the Marcia Adams’ Granny Smith Apple Cake with Caramel Sauce! It’s a family favorite around the holidays and a quick dump cake that is delicious every time! The last time I made it, I used buttered ramekins, so each person got their very own apple cake and could put as much or as little caramel sauce atop as they liked. This cake would also make a beautiful homemade gift for neighbors or friends. If it doesn’t turn out exactly as beautiful as you would like, just drizzle some caramel sauce on top and pipe some whipped cream on it! (Yes, I confess, I have done that before.)

Recently, I’ve been watching a lot of The Chew episodes. It’s a fairly new morning talk show on ABC featuring four chefs and a fashion stylist. It’s pretty funny, most of the time, and has a lot of good recipes. Here are a few that I saw over the last few weeks that would be great to feature this week’s basket in:

(Other Recipes from the Meal Plan can be found in past Weekly Meal Plan posts).

What will likely happen in my house (and perhaps yours), is that you’ll plan your Christmas Dinner as your main meal for the week and then snack and attend parties and family gatherings for the rest of the week.

Leftovers will likely be a part of this week’s menu for all of us, but that doesn’t mean that they can’t be every bit as delicious as the feast itself. Enjoy plenty of  beautiful, organic produce this week! Keep it light and healthful and enjoy the time with family and friends even more than you enjoy the food! I hope you have a blessed and peaceful holiday season, full of family, food, and festivities!

Merry Christmas from My Journey to Lean!

Weekly Recipes and Meal Plan!

This Week’s Basket included Garlic, Ginger, Ruby Grapefruit, Satsuma Mandarins, D’Anjou Pears, Kiwis, Jonagold Apples, BioWay Turnips with Greens, Parisi Green or Red Cabbage, Hurricane Creek Cucumbers and Tomatoes, and Parisi Lettuce and Sweet Potatoes (the sweet potatoes were an extra in my basket because I blog for M&H, plus I got a few extra kiwi and pears that aren’t shown). Needless to say, this was a really excellent basket this week!

I used PepperPlate.com to create the meal plan, once again. I’m liking this site/app more and more every time I use it!

This Week’s Recipe Ideas:

Other recipes on the meal plan can be found in the Recipe Archives on the Milk and Honey Organics blog. Here’s the recipe for the Turkey Feta Meatballs and Tomato Caper Pasta (an original favorite of mine). Enjoy!

And here are some tips on Turnips and their Greens! (I recommend storing them separately in air tight containers or bags.) I hope you enjoy some delicious produce this weekend!
My weekend will be spent finishing up last touches on Bryan’s Christmas gift and hopefully getting Christmas cards in the mail (fingers crossed)! Oh, and I plan on posting a giveaway on the blog soon!!! So stay tuned! How do plan on spending your weekend?!

Weekly Meal Plan and Recipe Ideas

This Week’s Basket from Milk and Honey Organics included Granny Smith Apples, Satsuma Mandarins, Jumbo Sweet Yellow Onions, Pomegranates, Celery, Bananas, Carrots, Ataulfo Mangos, Silver Dollar Mushrooms, Hurricane Creek Lettuce, Kem Radish Microgreens, Parisi Farms’ Beets and White Sweet Potatoes.

I am so excited to try the Satsumas! They’re a type of mandarin or orange, and a variety I have never had the privilege of tasting prior to this. And, of course, I love beets and sweet potatoes!

Here’s the meal plan I created using PepperPlate.com. I have to say, the more recipes you add, the easier it is to meal plan. You simply go to the planner tab and type a word (like “beets”) and every recipe that has that word in the title pops up for you to select the recipe you want.

And here’s the list of recipes:

Bon Appetit!!

Weekly Recipe Ideas and Meal Plan via PepperPlate.com

This week’s basket from Milk and Honey Organics included Braeburn Apples, D’Anjou Pears, Kiwifruit, Red Potatoes, Navel Oranges, Broccoli, Portabella Mushroom Halves, Parisi Farms’ Lettuce Mix and Butternut Squash, Bio-Way Farm’s Cilantro and Greens (Sensopai, Collards, or Kale), Hurricane Creek Farm’s Cucumbers, and Chef’s Greenhouse Radish Microgreens (picture taken via Instagram).

And here is the Meal Plan I created using PepperPlate.com (an amazing online recipe organizer and meal planner that populates a shopping list):

Image

Recipes from This Week’s Meal Plan:

And some extra recipes that might be fun:

Also, I am eager to attempt Homemade English Muffins from Simply Life’s Blog!

I hope you all have a restful and refreshing weekend full of delicious, healthful meals and some down time. The only thing I have planned is a walk with a friend, coffee (and maybe dinner) with another friend, and church on Sunday. I love low-key weekends!

What’s on YOUR menu this week?!

Q & A with Melissa…and a great tip for helping kids eat their fruits & veggies!

I recently got an email from my friend Molly, who has two children under the age of five and is expecting their third child. I thought it was a really good question and asked if I could share it (along with my answer) on the blog. Molly graciously agreed, so here it is.

Molly’s email:

Hi Melissa,

Just finished reading In Defense of Food.  I saw it on your blog and found it at the library.  Very interesting and well written I thought. For the last few weeks I’ve been trying to make little changes for us.  More fruits and veggies, whole grains, basically trying to use less stuff from boxes and cans.  I’ve given myself a “mandatory” fruit and veggie weekly budget that I “have” to spend.  Just having yummy options to snack on is helpful for me.  I’ve found that cutting/peeling all at once and using tupperwares helps me be able to grab good snacks for Will and Kate.  If I had to cut/peel every time they wanted a snack I’m sure I’d get annoyed and lazy.

I have a question though.  I’m thinking about the fats/oils that I use.  We’ve never used margarine.  I tend to use butter the most.  Vegetable and corn oil seem to be out, right?  Olive oil is ok, right?  All I have right now in the house is butter, vegetable oil, and olive oil.  What do you use?  And along with that question, what do you use for salad dressing?  Will eats carrots and celery and occasionally peppers if he has ranch dressing.  Do you have any alternative suggestions to ranch dressing?  I’m going to try to make some non-spicy hummus for him.

Sorry to bug you with questions!  Thanks!

Molly

And my answer:

Hey Molly!
No problem at all! I love this! I put olive oil at the top of the good fats, and vegetable or canola second. I haven’t done enough research on corn oil, but I’d stay away from anything hydrogenated. Butter is fine in moderation. It is a saturated fat, but not a trans fat. I usually use 50/50 butter/olive oil: butter for the flavor and olive oil for the good fat (and the oil helps keep the burning temp down on the butter).
For dressing, I use balsamic vinegar and olive oil, but kids don’t normally like that. For Bryan, I mix 50:50 honey and Dijon mustard. I love the hummus idea too. Here’s my hummus recipe and some other variation ideas. Greek Yogurt is a good dip too. Maybe let him try small spoonfuls and have him mix in different spices that he thinks smell good so he can learn about different seasonings.
Glad you enjoyed In Defense of Food! I thought it was well written too.
And I love your ideas about “mandatory” produce budgets and prepping the veggies ahead of time. Hint: add a little lemon juice or OJ to the cut fruit to prevent browning.
Thanks! Have a great weekend!
Enjoying the journey,

Melissa
I hope this was helpful to you. Do any of you have any advice or answers to Molly’s questions?! Please share your feedback!
And if you have questions of your own, please feel free to email me at mel.mckinnon@gmail.com!