This weekend we had a severe winter storm with blizzard conditions. It left many without power - some still are without electricity. Considering the temperature is now at a balmy 12 degrees Fahrenheit, it's pretty rough for those who rely on electricity to heat their homes (even our natural gas furnace uses electricity).
Add to the wintery mess is the fact that we are at a low point this month - in our grocery shopping, that is. I am having to make do with what we have stored up. The good news is that, over the years, I have learned to create meals with little and make them seem like a lot. I am convinced that eating healthy begins with eating - and cooking - at home with food we grow ourselves. Having that well-stocked freezer (filled with mostly produce from our garden) and pantry (again, food mostly grown and canned by me) has been the biggest blessing to us this year. I can't wait to begin this year's garden - but, as you can see from the above photo, taken Saturday morning, it won't be anytime in the next week or so.
I am gluten-free and an almost vegetarian. I make meals with meat for those in my family who really can't seem to do without it. I have found that I adapt well by scooping out a plate of the food before adding meat, or, more often than not, just eating something else. For the pasta dishes, I love to use brown rice noodles. I also use spaghetti squash a lot. I got a bunch of it from the farmer's market last fall and froze it.
Here's what I'm planning for this week:
Baked Potatoes (for me)
Pizza & Pop
On Your Own