|Some new Pumpkin Pancakes I plan to try this week. Photo credit|
This week my focus is using seasonal fall foods like pumpkin, sweet potato, Brussels sprouts, apples, and pears. I’m also going to experiment with spelt flour in a new pancake recipe. I’ve been reading about how variety, not just with fruits and vegetables but also the grains we consume, is better for our health. Supposedly, spelt is an easy substitute for wheat flour in baking.
Sunday: Slow Cooker Pot Roast*, bread, salad
Wednesday: Baked Dijon Wild Salmon* (didn’t get to this last week), quinoa, steamed broccoli, pear slices
Thursday: grilled cheese sandwiches, steamed broccoli, cinnamon applesauce
Friday: Asian Lettuce Wraps*, brown rice, pears
rotini pasta with marinara
green egg sandwiches (I add chopped spinach to the eggs)
* Note: I do a lot of my cooking in bulk and then freeze it. These meals were previously cooked/baked and will be reheated from frozen.