EATING NOW: SOME FOODIE INSPO FOR YOUR WEEK

They want us to cancel our plans and stay home….Pearl is down with it.

Anyone else spending more time than usual at home lately? I don’t know about you, but I’m about over the coronavirus and that havoc it is wreaking on so many of our plans. I absolutely want everyone to stay safe, but sheesh. (See more in LIVING NOW).

Anyways, in order to fight restlessness, I have been doing what I typically do and cooking a whole lot. (And snuggling with Pearl). This week it was not only meal prepped lunches but muffins and cookies and gumbo and a whole southern feast last Sunday.

Wait, tell me more…

It all started when I got a craving for some chicken fried steak. We didn’t have any steak, but we did have some boneless pork chops in the freezer that I decided to use instead, and it did not disappoint. After seasoning and flouring the chops, they fried up beautifully in hot oil, getting a crispy golden brown crust.

Now, what to do with a pan full of drippings? Being a good southern girl in my heart, there was only one option. Add flour, salt, pepper and milk, and whisk up some thick, creamy, delicious gravy.

It seemed to me like the perfect excuse to make mashed potatoes as well, complete with plenty of black pepper, a splash of half & half and huge glob of butter. To add some vegetables to the meal, I sautéed collard greens down in some onions and spices.

Finally, a big batch of cast iron buttermilk cornbread to complete the feast. We ate like kings…and then slept like babies immediately afterwards. I’m dead serious, that’s why I don’t have recipe posts up yet for this. Stay tuned…

UPDATE! GET THE RECIPE FOR SOUTHERN STYLE PAN-FRIED PORK CHOPS BY CLICKING HERE!

Okay getting back into a healthier state of mind…

MEAL PLAN
  • MONDAY
    • 2 Rise & Shine Breakfast Muffins + Banana
    • Loaded Tomato and Chickpea Soup
    • Honey Sriracha Chicken + The BEST Roasted Broccoli
  • TUESDAY
    • 2 Rise & Shine Breakfast Muffins + handful of strawberries
    • Loaded Tomato and Chickpea Soup
    • Leftovers! ^^^^
  • WEDNESDAY
    1. 2 Rise & Shine Breakfast Muffins + Banana
    2. Loaded Tomato & Chickpea Soup
    3. Turkey chili over leftover mashed potatoes & cornbread (from that big southern feast ^)
  • THURSDAY
    • 2 Rise & Shine Breakfast Muffins + handful of strawberries
    • Loaded Tomato and Chickpea Soup
    • Leftovers! ^^^^
  • FRIDAY
    • 2 Rise & Shine Breakfast Muffins + Banana
    • Loaded Tomato and Chickpea Soup
    • Easy Beef Stroganoff + a side salad
  • SNACKS FOR THE WEEK: popcorn, Roasted unsalted almonds, low-fat cheese sticks

What else is cooking?

This recipe for a quick, easy and delicious anti-inflammatory salad recipe from Well + Good. It’s packed full of healthy greens, nutrients, and aromatics like ginger and turmeric. Get it HERE.

But what about something for that sweet tooth…

You HAVE to make these chocolate chip cookies. Hands down, the best recipe for soft, buttery, homemade chocolate chip cookies out there (and I’m not just saying that because it’s my mom’s.) They are magical and you can get the recipe HERE.

Food for thought

I’ve been thinking a lot about herbs. I’m in the midst of reading Body Into Balance by Herbalist Maria Noble Groves. It has so much insight about wholistic self-care approaches, and ways to use earth’s natural ingredients to heal all kinds of ailments, prevent disease, and generally just feel your very best.

It’s amazing how much of these ingredients can be consumed in the meals we cook everyday (and many already are), or easily made into teas and essential oils. They are safe, effective and completely natural, and I’m all about putting that into my body.

New post on this coming soon…including some beginner wholistic herbal recipes…stay tuned.
UPDATE! SEE THE POST HERE!

BEFORE YOU GO…. FEAST YOUR EYES…


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