In our household we eat according to what's in season. Not only does it provide a nice variety of fresh, healthy foods to our table in the course of a year, but it's sure easy on the wallet.
Our goal each year is to stay as far from the grocery store as possible. We keep that in mind when we plan our garden... hence it being extra large in size! Last winter was a pretty good success trying to live off what we had stored up from the summer (Although potatoes were starting to get a little boring around April). When I did make it to the store, it was for little things that would enhance what we already had. (Things like sour cream and butter, or a treat of mushrooms) Both husband and I look back with satisfaction that our labor from the summer paid off by feeding our family well all through the winter months.
Now that garden season is in full swing once again, we have a delicious selection of fresh to choose from. Several months ago my husband told me he didn't care if he eats salad every day, he just wants to eat as much good, natural food as possible. When it came time to plant the garden, we decided to plant heavy on the lettuce and plan on eating salad every day while it produces. Sounded good to me! Easy meal planning! I don't have to wonder what to make for supper, I just have to make sure and have enough lettuce washed and all that's left to do is have fun and come up with ideas for toppings. Our favorite add-ons to a nice bowl of lettuce is boiled eggs and roasted sunflower seeds. It just makes a salad sooo yummy. Of course we don't stop there. The nice thing about salad is that it is very versatile. You can add whatever vegetables, fruits, nuts, seeds, meat or cheese you want! It makes it easy to switch up. You can change out your dressings for a new flavor, too!
We've been enjoying it so much that we both eat a salad twice a day. We're not the least bit vegetarian and I have to be sure to get enough protein being pregnant, so last night's salad was accompanied by a little side of steak. My lunch today (pictured) was topped with dried cranberries, roasted sunflower seeds, pecans, a light sprinkling of parmesan, and some homemade balsamic vinaigrette.
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