I have finally returned to meal planning. Life is so much easier now (ok just the meal part, but it is a BIG part).
You can follow along during the month of October for my first posted weekly meal plans. Yay!
1/4 cup frozen pumpkin puree
1/2 cup vanilla almond milk ( I used Silk), frozen in cubes
1/2 cup almond milk chilled
1 ripe banana, frozen
pinch of cinnamon (optional)
Place all ingredients in a blender and blend until smooth.
Garnish with homemade chocolate sauce and pinch of cinnamon.
Today we ate cooked green banana, steamed pupkin and lentil stew.
I was ready to post the meal plan for October by the afternoon. It’s late, I know, but with 2 children I think you’ll understand. Anyway, my husband has the laptop and I am posting from a mobile device so I can’t upload it. But tonight you’ll have it. I just need to change the meals for tomorrow so they will be simpler.
I asked my son what he wanted for lunch and he said he wanted shepherds pie. And you know us moms, gotta make that requested meal when it comes from a 3 year old.
3 large English potatoes
1 medium sweet potato (if I had more, I would use more)
1 tbsp oil (I used olive oil)
1 cup cooked and drained lentils
2 tbsp tomato paste
1 tsp cumin powder
1 tsp dried marjoram
1 tsp turmeric powder
1 tsp dried oregano
2 cloves garlic, crushed
1/2 cup water
Peel, dice and cook potatoes in salted water until soft.
While potatoes are cooking heat a frying pan and add oil. Add spices, crushed cloves of garlic, onion and chives ( I leave them whole since my son does not like them. This way I can take them out after I am finished cooking them to make sure my son does not accidentally get any in his food.) Cook spices for about 30 second stirring to make sure that they do not burn.
Add lentils and cook until crispy. Add tomato paste and 1/2 cup of water and salt to taste. Simmer until most of the liquid has dried out.
Strain potatoes reserving water. Mash with a 1 tbsp olive or coconut oil.
In a baking dish, place a layer of mashed potatoes, then a layer of lentil stew, then another layer of mashed potatoes. Top with Cashew Cheese
Bake until top is desired colour. I usually make mine a bit darker, but my son could not wait so I had to take it out before that time, and turn the fan up to high and let it cool quickly.
Here the food is cooling on the bed by a high speed fan blast!
My husband got the family hooked on chocolate almond milk. Well, he ran out to the store to get some and NONE! We were seriously disappointed.
But to our delight, there were dry coconuts, sugar and cocoa in the house. So down the coconut was thrown ( no hammer in the house and to be honest I did need the water so this way is so much quicker), out came the blender, the cheese cloth, cocoa and the sugar.
Blend, blend, blend.
Strain, strain, strain.
Whisk, whisk, whisk.
Mix, mix, mix.
3 tsp cocoa powder
1/4 cup sugar
1/2 tsp spice
Crack coconut and remove meat from shell. Blend with sufficient water and strain.
Put 3 cups coconut milk in a saucepan and whisk in cocoa powder. Add sugar and allow mixture to boil. Adjust sugar and cocoa if necessary but I prefer not too bitter chocolate.