Thankfully, my week of detox is over. I may or may not have celebrated with a half-pound of fresh mozzarella this weekend, but that's neither here nor there... We'll worry about that when it comes time for detox 2011.
In the meantime I'm refocusing on weekly meal plans in an effort to get back on track with cooking and eating at home. And after several months of commuting craziness, I'm excited to be back in the kitchen on a more regular basis. Both my wallet and I feel happier and healthier eating more home-cooked meals, and I've been especially inspired recently by a couple of culinary Christmas gifts: two beautiful new cookbooks and a pizza stone.
Needless to say, there was no shortage of ideas when it came time to make our meal plan for this week, though there were some hurdles. A jam-packed lineup of Justin's work and classes means that we won't be eating week-night dinners together through the spring. This also means that the leftovers of whatever I eat on a given night will become Justin's dinner the next, so the meal needs to hold up. There are loop-holes of course; if I make something that won't last as leftovers or that Justin doesn't like, I can always make something else for him. If that sounds like a pain, that's because it is... So we avoid that option when possible. There is also the option to make dinner for both of us in the morning. But, to borrow a line from my cousin, we'll file that under "things that are not going to happen".
The bottom line is that creating our weekly meal plan feels sort of like a game of Tetris; everything has to fit just right. When I'm in a good mood it's a fun challenge. When I'm not, we eat peanut butter and jelly until inspiration strikes. Luckily, this was a good week and we came up with this dinner lineup:
Marinated tofu and shiitake mushroom stir-fry with roasted broccoli
*also make granola for breakfasts
Make Fennel Potato Leek soup (one of Justin's favorites) before dinner date with a friend (yay!)
Griggstown Farm Chicken Apple Sausages + quinoa with roasted onion, kale and sweet potatoes
Whole wheat pasta with pesto (from cubes I froze earlier in the season) + arugula salad
Chana Masala + homemade naan (I love naan and I'm excited to try making it at home!)
Inaugural homemade pizza on our new stone!
It's certainly not a groundbreaking collection of menus, but it's nice to have a week of healthy meals that we both like to look forward to. When we do our food shopping on Sunday we'll start the game all over again, and with a little luck we'll have another PB&J-free week... Though that certainly wouldn't be the worst fate.