Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food! 
 
It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  Yes, there are joys!  If you are new to menu planning, I am more than happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 

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If you haven't heard already our family is packing up and moving... to Maryland!!! Well, moving BACK to Maryland after MANY years in the Midwest.  We are so looking forward to seeing family and friends on a more regular basis and meeting new friends. 

The past few weeks have been CRAZY as we packed up our house and took care of all the moving details.  Please bear with me as I get back into the swing of things.  I anticipate lots more crazy as we get settled in.   

It is Super Bowl Sunday!!! Speaking of packing, we hope the Saints send the Baltimore Colts, I mean Indianapolis Colts, packing.  I am a Baltimore girl and old grudges run deep.  Hahaha!

So, here's the short "recycled" menu plan for the week... I need super easy:

Monday - Can you believe we didn't get to this last week or the week before? I have the ingredients on hand and I need to use what's in the pantry to limit our baggage... so it is Spinach Chickpea Curry - vegetarian.  This curry boasts fragrant spices like cardamom, cinnamon and ginger, chickpeas, canned tomatoes - which I am fine with this time of year, spinach, fresh cilantro and coconut milk - It makes the house smell soooooo yummy... brown basmati rice. 
 
Tuesday -  It is the Super Luscious Lasagna - vegetarian -  from last week that I made and froze the leftovers.  That pic was from 2009 when I made it last.  It has spinach, mushrooms, a béchamel sauce and a marinara sauce... simply divine.  The leftovers are so yum! Homemade Caesar salad on the side.

Wednesday - Crockpot Barbecue Chicken... garlic smashed potatoes... green beans, shallots, sundried tomatoes and feta. I will be making enough chicken to take on our trip Thursday.  We like to have real food on our road trips and try to limit eating out as much as possible.

Thursday -  O.T.R. - On the Road!  We are heading to our friends' house.  Depending on our arrival time, we will be eating on our own or with them.  I hope it's with them! 

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night!  Tonight it will be takeout for sure!!!     
    
Until next time... Eat REAL, Eat WELL- Cheers!  

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Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available.  This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post. 

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

This may hurt a bit (Or not - If you are already aware of what I am about to share.)  Pain usually brings about an action.  Sure, you can ignore it and let it fester or you can do something about it.  If you already know about GMO's - genetically modified organisms or GEO's - genetically engineered organisms, big agriculture corporations - both animal and crop productions, the importance of eating local and seasonally, then rock on!  If not, then take a breath and read on...

There is a lot of good hype going around about the documentary film Food, Inc.  When Oprah gets a hold of something you can bet that it will become the "talk" of the web.  And it is a very good thing because Food, Inc. IS the most important film you should will see this year.  If you don't change the way you eat and think about food after seeing it something is seriously wrong.

When you pick up a package of ground beef at the supermarket do you think about where it came from?  I often thought of a beautiful herd of healthy cattle enjoying an afternoon munch on their lush pasture land.  Seriously... I used to think that.  Or when I bought chicken, I imagined chickens enjoying their free range on Farmer Ben's farm.  I think most people have an idealized notion of where their food comes from.  I used to.

The fact is this is NOT the case.  How sad.  In fact, if you really want an idea of where your food comes from and the little variety there is, you must see Food, Inc.  Yes, it can feel overwhelming to make a major change.  The great thing about this change is that you are in control of it.  Take baby steps or go "cold turkey" - no pun intended.  Whatever works for you.  Just don't be too hard on yourself about yesterday.  Do what you can today.  And don't be legalistic because that's no fun.

So here's what you can do now:

• Support local farmers and buy directly from the farm when you can.  This applies to vegetables, meat and dairy.  Get to know personally who is growing and caring for your food.  The government wants to hold small farmers to the same scrutiny as the big ag corps and it's putting them out of business.  We need to support local farmers to insure variety in our food sources.      

• Buy local at farmer's markets.

• Shop at natural foods co-ops and markets that support your food values.

• Grind your own meat.  Turkey, lamb, chicken, beef, bison - whatever your family eats.  The freshness of grinding your own meat is in the taste.  You will be amazed.  I promise.  The best part about it?  You KNOW what goes into it - just the meat - no bones, no skin, no spinal cords, etc.  I shudder to think what goes into the ground meat at the big, conventional slaughter houses.  In a pound of ground meat, think of all the different cows that could potentially be in it. 

• Buy organic, non GMO/GEO foods.

If enough people become concerned or even better outraged about what they are putting into their bodies, change will happen.  Money talks.  If big ag. corps start losing money because people aren't buying their products they will be forced to change.   

I already knew much of what I saw come to life in Food, Inc. so what the film did for me is renew my desire to continue to do what I am doing... it brought to life the realities of conventional produced food... and those pictures have stuck in my mind.  Which is good because sometimes I need an "in your face" reminder.   

This post is part of Fight Back Friday on Food Renegade... Check out more relevant real food posts there.
   

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food! 
 
It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  Yes, there are joys!  If you are new to menu planning, I am more than happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 

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OK Menu Planners - It's the first of February - We are four weeks into The Mindful Menus Challenge - Awesome!  Keep it up! 

I have an intense desire want to know: How is menu planning going for you?  Any tips you'd like to share?  Any struggles you are having?  I would love to hear your experiences over the last month.  If you are lacking motivation in your planning, check out this post I recently wrote.

Last week was an unusually busy week, but it was an easy week in that I didn't have to cook two nights since we were out of town.  It was a great time had by all - celebrating my oldest brother's early retirement party and my mom's birthday!  I love my Minnesota peeps!  

Since we ended up staying through Friday, I didn't get to last week's Spinach Chickpea Curry, so it's on again this week.

So, here's the menu plan for the week:

Monday - Spinach Chickpea Curry - vegetarian.  This curry boasts fragrant spices like cardamom, cinnamon and ginger, chickpeas, canned tomatoes - which I am fine with this time of year, spinach, fresh cilantro and coconut milk - It makes the house smell soooooo yummy... brown basmati rice. 
 
Tuesday -  Sautéed Mixed Greens - I bought rainbow chard, red chard and purple kale at Whole Foods Market yesterday - and grilled garlic-basil chicken sausages... smashed potatoes... sautéed apples.

Wednesday - Super Luscious Lasagna - vegetarian.  That pic was from 2009 when I made it last.  It has spinach, mushrooms, a béchamel sauce and a marinara sauce... simply divine.  I have not made any lasagna this winter yet and I'm so looking forward to it and leftovers!  Homemade caesar salad on the side.

Thursday - DH requested White Chicken Chili... with tortilla chips, salsa, shredded raw jack cheese, plain yogurt or sour cream and chopped fresh cilantro... avocado-orange pomegranate tex-mex salad.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night!  Tonight will be homemade pizza - haven't decided the kind yet... One of them will be cheese though.      

I really don't do a lot of baking.  I enjoy making artisan bread, but I leave the sweet baking to my daughter.  This week she is making chewy granola bars using coconut oil instead of butter and vegetable oil.  I love coconut oil and I appreciate its incredible health benefits.  I have used it to make banana bread with good results, so she'll be trying it in the bars.  We'll let you know how they turn out.  Please check out her fledgling baking blog Life is a Sweet One - a brilliant blog name too... don't you think?     

Until next time... Eat REAL, Eat WELL- Cheers!  

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Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available.  This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post. 

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

It happens to the best of us... and this week it happened to my friend, Jen.  I started answering her by comment on her blog, but as I started writing, I realized that this is a great topic for a blog post.  So, thank you, Jen for my post inspiration.  You have encouraged me more than you know over the past year. 

So here's the dilemma - What to do when you lack motivation in menu planning?  When it happens to me, and I assure you it does, I do one of these four things (or all of them):

• See what others are eating - by looking at their menus!  This is one of the great things about Mindful Menus.  There are some inspiring, healthful menus on the blog roll here.  Check them out! 
• Ask your family. - I ask them anyway for special requests, but I beg strongly encourage them to help me when I am feeling unmotivated.
• Head to the local library for some fresh "meat" - in the form of cookbooks.  I love cookbooks and I read them like novels before bed.  A cookbook gets extra bonus points if the author includes menu ideas.  I am so easy like that.
• When all else fails, go to what you know.   I look over my own past menu plans and keep it simple.  I go to the old stand-bys.  These are the dishes that please me and my family.  (This is exactly what Jen did.  Way to go, Jen!)  Although, I enjoy trying new things and am on a constant search for new recipes and techniques, I am not trying to reinvent the wheel every week. 

Menu planning is never supposed to be drudgery.  It is a tool to help you eat healthier, stay on budget and reduce stress.   Yes, I said reduce stress.  You will feel better to have a plan, than not have one.  I promise you. 

Here is a menu planning secret, if you do the above four things regularly, even as part of your weekly planning, the unmotivated times will be few and far between.  Really.

So, when the unmotivated uglies try to get you down... step up your game and defeat them!  

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food! 

Thanks so much for visiting!  Please feel free to make comments and suggestions.  I would love to hear from you. 
 
It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  Yes, there are joys!  If you are new to menu planning, I am always happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 

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We have an unusually busy week coming up - including a couple of evenings out... So, this may seem like a short week for me... and it is - Yeah!
        
So, here's what we are eating:

Monday -Dilled Salmon Cakes with horseradish sauce - we LOVE these... sautéed spinach and garlic... Israeli couscous "buttered" with coconut oil.
 
Tuesday -  Out with Friends!!!

Wednesday - Out with Family!!!

Thursday - Spinach Chickpea Curry - vegetarian.  This curry boasts fragrant spices like cardamom, cinnamon and ginger, chickpeas, tomatoes, spinach, cilantro and coconut milk - It makes the house smell soooooo yummy... brown basmati rice. 

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night!  Tonight will be take-out cheese from our local pizzeria.  This is really good East Coast pizza in the heart of Wisconsin!          

Until next time... Eat REAL, Eat WELL- Cheers!  

***************************************************************

Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available.  This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post. 

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

Flexitarians eat meat.  I choose quality over quantity.  Last week, I had the opportunity to taste the amazing beef of Rocky Mountain Organic Meats - 100% Grass-Fed Organic Beef.  

I believe in buying local whenever possible and I have posted before about grinding your own beef for the tastiest ground beef.  When you can't buy local and can't grind your own beef, you have to expand your "local" circle.  Rocky Mountain Organic Meats is right in America's backyard.  

The lean ground beef  was carefully packaged and arrived frozen.  I let it thaw overnight in the fridge.  I decided that the best way to taste the beef would be in a burger.  So, the flavor would not be masked in anyway.  My husband is the grill master, so he did the job of prepping and grilling the burgers.  He topped it off with marble jack cheese, sautéed onions and mushrooms and a slather of horseradish mayo.  Simple, yet oh so, yummmmm.  I made sure I tasted the burger plain too.  It was rich in flavor and very juicy.  I was extremely pleased with the quality and taste of the ground beef. There is nothing like a burger off the grill in the middle of a Wisconsin winter.  My mouth is watering just thinking about it.

Next time you are considering a beef purchase, I recommend checking out Rocky Mountain Organic Meats.  They have all cuts of beef; specialty items - like beef tongue and heart, snack items - like MSG free beef sticks and summer sausage and economical beef bundles (quarters and halves) up to 175 pounds of organic beef.  This is the way to go if you have freezer space and want to save money - comes to about $8 per pound of steaks, roasts, burgers, etc.  I recommend getting a friend (or two) and splitting it.  The prices are reasonable for the what you are getting - 100% grass-fed, organic beef.  Taste the difference for yourself. 

 
Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food! 

Thanks so much for visiting!  Please feel free to make comments and suggestions.  I would love to hear from you. 
 
It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  Yes, there are joys!  If you are new to menu planning, I am always happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 

***************************************************************

The Cowboys lost. *Stomps feet, shakes fists*  And, of course, we are getting lots of ribbing from our Minneosta family and friends. OK...Breathe.  Ready to move on now.  There's always next year, right? 
        
So, here's what's on the menu this week:

Monday - All Veggie Soup with Corn Dumplings... mixed baby greens with apples in a lemon shallot vinaigrette.
 
Tuesday -  Oven Barbecued Chicken... herbed green beans with onions, garlic and feta cheese... garlic smashed potatoes.

Wednesday - Polenta with Tomato-Shitake Sauce... steamed broccoli.

Thursday - Taco Soup ... We love this soup!  So easy and freezes well. 

Friday - It's Friday... You know what that means - POW (Pizza of the Week) Night!  Tonight will be a take-out cheese pizza from our local pizzeria.  Yummmmm!          

Until next time... Eat REAL, Eat WELL- Cheers!  

***************************************************************

Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please only post menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available.  This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post. 

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

If I am not having a smoothie for breakfast, it's a power snack.  Here is a simple one that keeps me going... like the Energizer Bunny. Seriously.

Take one Ezekiel 4:9 Sprouted Grains English Muffin - very lightly toasted.  This is my favorite English muffin hands down.  Love its flavor and texture.

Spread with peanut butter... a raw nut butter is preferred but in a pinch Peanut Butter Company's: The Bees Knees will do splendidly. 

Sprinkle a handful of raw pumpkin seeds on top for extra crunch and drizzle all with raw local honey. Mmmmmmm.

You will be satisfied.  I promise.

This is NOT a paid post.

Gratins are a rich, satisfying, "home-y" - not homely -  meal. I have said it before and I'll say it again:  I love gratins as a winter food trend.  Yep, you heard it here first!  Gratins have traditionally been prepared as a potato and cheese side dish and served with roast beef or ham.  However, they can stand alone.  They are a delicious comfort food - hardy - you don't miss the meat in the veggie only ones, versatile - the flavor combinations are unlimited and economical - they are easy on the wallet.  The true beauty of this dish is that you can make it your own.  Feel free to experiment.   

  
     This gratin had herbs de Provence and homemade croûtons sprinkled on top.

6 C of veggies - broccoli, cauliflower, yellow squash, zucchini, mushrooms - really whatever combination you like. Sometimes I add carrots and green beans.

Regarding the mushrooms, if you use them - I have cooked them two ways in this dish.  I have steamed them and I have sautéed them apart from the onions and garlic first - either way works.  Although, I think I prefer the sauté method.  You decide.

Cut broccoli and/or cauliflower into small florets.  Slice all other veggies.  Green beans can be left whole.  Steam veggies until crisp tender and set aside. 

You will have to steam longer cooking veggies first - like carrots, green beans, broccoli and cauliflower.  Wait a bit, then add yellow squash, zucchini and mushrooms.  In this recipe, I like mine almost soft but not mushy. Again personal preference.

1 sweet onion, thinly sliced
1 garlic clove, minced

In a sauté pan, over medium heat, sauté onions and garlic in 2 T olive oil until tender.

¼ C flour (I have used both unbleached, all-purpose flour and whole wheat pastry flour with good results.  Although, the all-purpose flour will result in a somewhat smoother roux.) 

Sprinkle the flour on the onions and garlic mixture.  Stirring constantly (I use a big whisk) over medium high heat for about 3 minutes.

2 C milk (I use whole milk because that's what we drink.)

Whisk the milk into the roux and bring the sauce to a boil.

Salt and pepper to taste and pinch of nutmeg.

Cook sauce for about 5 minutes at medium high heat. 

1 C cheddar cheese, shredded.  Use whatever "sharpness" you prefer.

Stir the cheese into the sauce and remove from heat.  Combine with veggies and transfer to a large casserole dish. 

Toppings: Either 1 C bread crumbs and 1 T melted butter combined or Homemade croûtons.  You can add fresh parsley, basil and whatever herbs you enjoy and shredded parmesan cheese if you desire. 

Sprinkle toppings on the veggie mixture and bake at 350º about 20 minutes or until heated through.

Note:  Cooked chicken and/or bacon would be fabulous additions. 

 
Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food! 

Thanks so much for visiting!  Please feel free to make comments and suggestions.  I would love to hear from you. 
 
It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  Yes, there are joys!  If you are new to menu planning, I am always happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 

***************************************************************

Last week was a great week - Mindful Menus started off the New Year with a bang!  Well, not literally, but I am so pleased with the friends that have decided to join in - the menus are inspiring!  Keep it up!  Our homeschool was back in session for our first full week after Christmas break.  We had a snow day! We roasted a turkey - my affections for that bird may be increasing.  And to top things off - The Cowboys won 34-14!  Woohoo!   

So, here's what's on the menu this week:

Monday -All Veggie Gratin - broccoli, cauliflower, onion, yellow squash and/or zucchini, mushrooms, garlic and fresh basil... Since the oven is on - baked potatoes and sweet potatoes on the side.  I have said it before and I'll say it again... I love gratins as a winter food trend.  They are a delicious comfort food - hardy - you don't miss the meat in the veggie only ones, versatile - the flavor combinations are unlimited and economical - easy on the wallet.
 
Tuesday - Chicken and Greens Stir-Fry - chicken, garlic, ginger and greens... brown rice.  I haven't made an Asian inspired stir fry with just greens before, so I'll let you know how it turns out.

Wednesday - Crockpot Vegetarian Chili - very yummy, super easy and chock full of veggies and beans with homemade artisan bread.  The leftovers for lunches are fabulous.

Thursday -  I know it's winter in Wisconsin, but we are grilling out (I am so excited to be trying out organic, grass-fed beef as part of an up-coming review!) So, hamburgers on the grill - with all the fixings, oven fries with fresh parsley and garlic and my big, phat Greek salad - hold the out-of-season tomatoes and cucumbers. 

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night!  Yeah!!! This will be homemade veggie pizza... mixed mushroom, caramelized onions and a bit of goat's cheese and a plain cheese for the kiddos.            

Until next time... Eat REAL, Eat WELL- Cheers!  

***************************************************************

Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please only post menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available.  This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post. 

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

 
Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food! 

Thanks so much for visiting!  Please feel free to make comments and suggestions.  I would love to hear from you.  
 
It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  Yes, there are joys!  If you are new to menu planning, I am always happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 

 WOOHOO!  It's 2010!!! I am so excited about the New Year, the New Decade and the Mindful Menus Challenge!  It's all about challenging ourselves to better health through food and fitness.  I consider food more than just a necessity.  I consider it medicine.  Yes, what we put in our bodies directly relates to our health.  You put crud in an engine and you get an engine that won't work or at best runs sub par.  Plain and simple.  I believe that foods have the power to heal our bodies.  So, here's to a healthier you (and family, if you have one) in the New Year and years to come! 

This week's menu was inspired by frugality and the necessity of using up some things in the pantry.  You know the things you wish weren't there, but are and the things that need to be used before they expire.  For more on getting your kitchen in order for the New Year see Three Words...

Here is what we are eating this week:


Photo from Google Images

Monday - Vegetarian Quinoa Stuffed Acorn Squash... mushroom, apple and goat cheese salad... cheese omelet for the Little Guy.  Quinoa is a wonderful grain that is high in protein.  I have lots in the pantry that I need to use.  So when I saw this recipe, I thought that it would be perfect for tonight's meal.  I also have goat cheese that I thought would go well in a mixed baby greens salad with sliced apples.

Tuesday - Grass-Fed Beef and Broccoli Lo-Mein... a simple Asian inspired one pot meal.

Wednesday- Vegetarian Spinach Mushroom Enchiladas... black and white bean salad... avocado-orange pomegranate tex-mex salad. 

Thursday - Crazy at it seems, we are roasting a turkey that has been waiting patiently in our freezer to be cooked.  Remember, we spent Thanksgiving and Christmas in Stillwater, MN.  I admit that turkey is not my favorite bird, but everyone else in my family loves it.  So, Roasted Turkey it is... along with homemade cranberry dried cherry sauce... mashed potatoes and gravy.... roasted brussel sprouts and shallots.  The family can enjoy the leftovers for lunches, etc. 

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night!  Yeah!!! This will be homemade veggie pizza... mixed mushroom and caramelized onions and a plain cheese for the kiddos.            

Until next time... Eat REAL, Eat WELL- Cheers!  

*Please only post menu plans that are healthy and focused on REAL food. 

*You must link back to the blog roll so that everyone can explore all the menu plans available.  This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.  

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

Now that the door is closing fast on 2009, here are a few ways to get your kitchen (and health) in order for the New Year:

Organize

Organize your pantry and cabinet shelves.  Place kitchen appliances in order of most frequently used.  I use my food processor and blender everyday, so I have it either right on the counter or within reach on my pantry shelf.  Reduce unnecessary clutter by donating infrequently, rarely or never used appliances.  So, if your George Foreman grill hasn't been used for a year, it may be time to find it another home.  Re-stock food items as needed. 

If you have a separate freezer, now is a good time to make an inventory of what you have in it.  Bury all frozen dead pets if you are in a warm climate.  (After living in the upper midwest for a number of years, if a pet dies during the winter, it will get frozen... in the freezer.  Properly labeled, of course.  I am talking pocket pets here, not dogs or cats.  We just have to wait until the thaw for a proper burial.)

Organize recipes and cookbooks.  If you are not using a certain cookbook, donate it.  If you are not making certain recipes, throw them out.  But please keep grandmother's famous Hot Milk Cake recipe.  Cherished family recipes are way too important to throw away.  There are ways to archive them so you have them when you want them.  Research new recipe ideas for the New Year and make a "to-try" folder - a folder of recipes that you want to try out.  

Purge

Yes, it's time to discard outdated food in the fridge, freezer and pantry.  (This should really be done on a weekly, monthly and quarterly basis.  If you're not doing it frequently enough, now is the perfect time to start.) 

Go through your dried spices too.  If you open them up and you can't tell what the herb is by its smell, then it's definitely time to throw it away and replace it. 

If you are radically changing your family's diet, then by all means get rid of the GMO, high fructose, white grain, processed and soy added foods during your purge.  Sometimes the best way to do this is to quit "cold turkey", but make sure you have immediate replacements for the foods you are purging.  For example, replace the white rice with brown rice, organic if possible, the same day.  Make sure you have healthy alternatives for snacks and sweets if your family is used to them.  If you feel bad about throwing food out, don't.  You can donate the food that you don't want anymore to the local food shelf or you can use it up and replace it with a healthier alternative when it's finished.  To be honest, I have a hard time donating food to a shelter that I wouldn't feed my own family. 

Toss dangerous plastic storage containers and replace them with either glass or BPA free plastic. 

If you happen to use non-stick cooking pots and pans, check them for pitting and scratches.  Discard and replace any that have the teflon coating flaking off and never use them on high heat. 

Commit

The New Year is THE time to commit to health.  You commit to health in your kitchen by eating locally, seasonally and organically, as much as possible, within your food budget. 

Nothing says fresh like food you grew yourself, so plant a kitchen garden or "victory garden" - from an easy counter top herb garden and sprouting to a more elaborate vegetable garden (or both.)  A garden is great family project. 

Take the Mindful Menus New Year's challenge and commit to menu planning.  Menu planning will help you stay on track with your health and your budget.  Plus, your family will love you for it.  Why?  Because when you menu plan, everyone knows what to expect.  It eliminates stress, reduces impulse buying and makes for a more peaceful you. 

Commit to sharing - share a meal with family, friends and even strangers - make it simple or elaborate.  Whatever your style is.  Share health with others by donating healthy food to the local food shelf.  Share your time by working in a soup kitchen. 

This New Year is not just another one... It's a New Decade.  Step out of your comfort zone in 2010.  May it be just the beginning of a lifelong journey to health.

Welcome to another week at the Mindful Menus Blog Roll - formally Chive Talkin' Menu Plan Blog Roll!  Thanks so much for visiting and for joining in with your menu plan.  Please feel free to make comments and suggestions.  I would love to hear from you!  I would appreciate it so much if you share this menu plan blog roll with others.  It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  (Yes, there are joys!)  If you are new to menu planning or want to start, I am always happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 


I hope you had a wonderful Christmas with your family and friends.  We spent a few days in Minnesota with my parents and brother's family.  A good time was had by all as we ate, drank and were merry the entire time.  My goodness it was good.  I am still full.  I am so not kidding.  We had left a few days earlier than expected to avoid an impending snowstorm and I am so glad we did.  It was wonderful to be snowed in and have no where to go but be with the people you love.  Of course, that meant we didn't get to all of my menu plan last week and I had to rearrange a few things, but it was still great to have a plan.  I didn't get to the Caesar salad or the chicken wild rice soup or the cranberry white chocolate scones. 

Yes, Christmas is over and I am looking forward to 2010 with MUCH anticipation!  January 1st marks the one year birthday of this blog or at least its anniversary of the day I purchased its domain.  I'll be kicking things up a notch here at Chivetalkin with a few vlog posts.  At least that's my goal.  January is the perfect time to start fresh, whether it is to change your eating habits or start a new exercise plan or commit to menu planning. HINT. It's a great time to reflect on last year's goals and achievements.

Have you seen my New Year's challenge to YOU?  You can read it HERE.  Please make the commitment to join us.  I promise you that menu planning will make you healthier, wealthier and more famous with your family!  What could be better than that? 

This week is a short week because we are out two nights... but here is what's on the menu for the last week of 2009:


Monday - Spaghetti and Meatballs... steamed and herbed zucchini... Caesar salad. (I have been craving traditional red sauce over spaghetti for days.  Although, the sauce is made up of canned tomatoes and paste, I am making it myself.  The meat for the meatballs is ground chuck from Whole Foods that I will freshly grind.  The taste of fresh ground beef is outstanding.  Plus, you know exactly where it came from and what's in it.)

Tuesday - O-U-T and A-B-O-U-T

Wednesday - O-U-T and A-B-O-U-T

Thursday -  New Year's Rockin' Eve... we typically have fondue on New Year's Eve but tonight DH is making my favorite dish... Chicken Saltimbocca... angel hair pasta and roasted asparagus. You know I love Rieslings.  I'll be drinking my current favorite Dr. L (Loosen) from Loosen Brothers. It has a very slight effervescence to it, which makes it particularly festive.  It will go perfectly with the lemon, butter, shallot sauce of the saltimbocca.  I can't wait! 

Friday - Happy New Year!!!  Eggs Florentine, cranberry white chocolate scones and fresh fruit salad is what's on the menu for breakfast.  Tonight will either be Chinese Take-Out or Beef and Shrimp Fondue with a horseradish sauce and a spicy roasted tomato-chili sauce... fresh veggie, fruit and cheese tray.             

Until next time... Eat well - Cheers!  

For Mindful Menu Linkers:  Please grab a Mindful Menus button (in the sidebar on the right) for your post as an easy way to link back to the Blog Roll.  Linking back is a rule.  Don't make me a nag.  Just do it.  LOL.  I usually have my menu plan up by 9pm CST on Sundays.  You can link up for the current week through Wednesday.  If you are on Twitter, please let me know by comment with your twitter name.  I would love to tweet a thanks to you for joining in! 

You may be wondering why I changed the Chive Talkin Menu Plan Blog Roll to Mindful Menus.  Well, hopefully, you have been wondering. LOL. 

I have always had a vision of what I want this blog roll to be.  You see, the purpose of it is to provide readers with menus and some recipes to inspire them to cooking healthy for themselves and their families.

The very nature of being a menu planner involves making a conscious decision on what you feed yourself and your family and it's SO important.  That is where the word mindful comes in.  Being mindful IS being conscious.  So, when you are making your menu plan, you are being mindful, within your budget, to feed your family the most nutritious foods you possibly can.  It does take effort to menu plan, but the rewards are great.  You WILL be healthier and you WILL save money. 

Since, I am a flexitarian, my menus typically focus on a mixture of vegetarian and traditional meals.  I personally eat a lot of raw foods, but I am far from a raw foodist.  I eat as much organic, unprocessed, local, seasonal food as I can.  But, I am not legalistic about it.  We eat out.  We eat meals with like-minded (and not so like-minded people) and it's all good.  I don't push my way of eating on anyone - unless we're related.  Haha!  I eat and cook the way I do for the health of myself and my family. 

If you are a gluten free or vegetarian or raw or primal or traditional or flexitarian or just-kicking-our-health-up-a-notch (by eating as much organic, unprocessed, local, seasonal food as we can) menu planner then you are welcome and encouraged to join in the Mindful Menus Blog Roll!  If you have friends that are also mindful menu planners, please send them this way.  Truly, the more the merrier.  So, grab a button for your blog and join us here Sunday evenings.  I can't wait to see what you're eating!

 
Welcome to another week at the Mindful Menus Blog Roll - formally Chive Talkin' Menu Plan Blog Roll!  Thanks so much for visiting and for joining in with your menu plan.  Please feel free to make comments and suggestions.  I would love to hear from you! 

Also, if you link up and are on Twitter, please let me know by comment with your twitter name.  I would love to tweet a thanks to you for joining in! 

I would appreciate it so much if you share this menu plan blog roll with others.  It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning.  (Yes, there are joys!)  If you are new to menu planning, I am always happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added. 

Oh, that darn button!  (See the Mindful Menus button in the sidebar.)  Boy, that button gave me a hard time.  But, I wouldn't let it beat me.  LOL.  I FINALLY figured it out by piecing together a few different codes.  I wanted to have the HTML linking code fixed and unable to be manipulated.  It was hard to get what I wanted to work in Go Daddy.  Anyway... Got 'er done!  So, please use Mindful Menus button to link your menu plan to the blog roll.  You will notice I have also changed the name of the blog roll to Mindful Menus.  I will share more about the new name in another post. 

Whew... Lots going on this week.  The children and I will be making a gingerbread house, baking some cookies - actually my oldest daughter is baking our favorite dark chocolate chip cookies.  I will be making our favorite raw cookies and white chocolate cranberry scones for my DH to have with his morning coffee.  Doesn't seem like much, does it?  We just don't do a lot of sweet baking.  I find that when we have a lot of sweets in the house, we eat them.  Big surprise.  Then, our immune systems get burdened and we end up sick.  Not fun.

I am so looking forward to Christmas with my family... and celebrating all that goes along with it.  I am not afraid to say that Jesus is the reason we celebrate Christmas.  Christmas isn't about material things, it's about eternal things.  That said, may you and yours have a joyous Christmas!  
 

Here is what's on the menu this week:

Monday - Vegetarian Tostadas... Take a tostada, spread with refried beans, then add toppings of your choice - baby lettuce, homemade salsa, tomatoes, raw cheese, homemade guacamole, onions, cilantro, raw pumpkin seeds - tasty and super easy!

Tuesday - Classic Caesar Salad with grilled chicken and a fresh mint and citrus fruit salad.

Wednesday - Chuck Roast (I will be cooking this in the crockpot.  I love when the meat falls apart...mmmmm) with onion gravy... sautéed mixed mushrooms... sautéed spinach, olive oil, garlic and balsamic vinegar... garlic smashed potatoes... horseradish sauce on the side.

 
Thursday -  Christmas Eve... we typically have appetizers on Christmas Eve... but this year DD's special request was soup - her favorite... Creamy Chicken Wild Rice Soup... crusty rosemary and garlic-infused artisan bread... simple baby greens salad.

Friday - Merry Christmas!  Our traditional breakfast on Christmas is Eggs Benedict, roasted asparagus and fresh fruit salad.  Tonight, we will be heading to my brother's for a feast.  And it won't be pizza... I can't wait!      

Until next time... Eat well - Cheers!  

Fellow Foodie Friends, please join me by linking your blog menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!  Let's inspire one another.

***** Please don't forget to link back here so that everyone can explore all the menu plans.  Thanks!!! **** Don't turn me into an annoying nag... just link back...already!  LOL

Welcome to another week at the Chive Talkin' Menu Plan Blog Roll!  Thanks so much for visiting and for joining in with your menu plan.  Please feel free to make comments and suggestions.  I would love to hear from you! 

Also, if you link up and are on Twitter, please let me know by comment with your twitter name.  I would love to tweet a thanks to you for joining in! 

I would appreciate it so much if you share this menu plan blog roll with others.  It is my hope that this blog roll will inspire others to health through menu planning.  If you are new to menu planning, I am happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added.  The whole purpose of this menu plan and blog roll is to introduce you to the joys of menu planning (yes, there are joys!) and to inspire you to health by providing to you a few flexitarian, vegetarian and raw menu ideas and recipes.

Well... notice anything different?  Could it be this smiling face?

 

It's all thanks to my DH, who thought my site needed some sprucing up and I couldn't have agreed more!  He does amazing work.  We still have some tweaking to do but this is the general idea and first draft.  I would love to know what you think!

Last week brought the first snow with it.  It was great to have a Snow Day and be "stuck" inside.  We had so much fun sledding.  The children always sleep well after a day playing in the snow.  Then, it got cold... really cold, but that's what it's like living in Wisconsin.  We don't play outside when it's in the teens and windchills are below zero.  We just play inside making forts, cuddling, cooking. 

And check out this smiling face...

If you ask the children, the most exciting event of the week was that we got our bearded dragon, Saphira, back.  She was loaned out for educational purposes.  We had missed her so much and are happy she is back where she belongs.  On Saphira's menu this week: crickets, superworms and lots of fresh veggies like kale and carrots.  You know how much I love salads, so making a bit extra for Saphira is no big deal.  And no, I don't eat the crickets or the superworms.  At least, not intentionally. But they would add a nice crunch to a salad.  Just kidding. Really. 

This is what we are eating this week:

Monday - All Veggie Gratin - broccoli, cauliflower, onion, yellow squash, zucchini, mushrooms and anything else that looks good at the market... seasoned with garlic and basil.  Recipe to follow.

Tuesday - Whole Roasted Chicken... roasted brussel spouts and shallots... classic mashed potatoes and gravy.

Wednesday - Vegetarian Burritos with Squash and Goat Cheese - a new recipe inspired from Martha Stewart.
 
Thursday - McB Burgers - our own variation of the Big Mac, complete with our own "special sauce" and the "works"... tator tots with garlic, shredded parmesan cheese and fresh parsley.

Friday - It's Friday!  You know what that means...  POW (Pizza of the Week) Night!  It'll be a veggie take out from our local pizzeria.      

Until next time... Eat well - Cheers!  

Fellow Foodie Friends, please join me by linking your blog menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!  Let's inspire one another.

***** Please don't forget to link back here so that everyone can explore all the menu plans.  Thanks!!! **** Don't turn me into an annoying nag... just link back...already!  LOL

Welcome to another week at the Chive Talkin' Menu Plan Blog Roll!  Thanks so much for visiting and for joining in with your menu plan.  Please feel free to make comments and suggestions.  I would love to hear from you! 

Also, if you link up and are on Twitter, please let me know by comment with your twitter name.  I would love to tweet a thanks to you for joining in! 

I would appreciate it so much if you share this menu plan blog roll with others.  It is my hope that this blog roll will inspire others to health through menu planning.  If you are new to menu planning, I am happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added.  The whole purpose of this menu plan and blog roll is to introduce you to the joys of menu planning (yes, there are joys!) and to inspire you to health by providing to you a few flexitarian, vegetarian and raw menu ideas and recipes.

Life has been very busy lately.  And that's OK because it keeps me out of trouble.  LOL.  I have lots of ideas for this blog racing around in my head, so it will be interesting to see what happens with it in the New Year.  As for now, I'm going with the flow. 

So. this is what we're eating this week:

Monday -  DH requested his favorite pasta dish... Turkey Italian Sausage and Whole Wheat Pasta with sundried tomatoes, fresh basil, mozzarella cheese and artichokes... sautéed spinach.  

Tuesday - Baby, It's Cold Out Minestrone - this vegetarian minestrone has butternut squash, zucchini, carrot, swiss chard, great northern beans and whole wheat pasta... homemade artisan bread.

Wednesday - Broiled Greek Lamb Steaks...  Ratatouille with feta cheese... whole wheat couscous.
 
Thursday - Tortilla Soup... I love the Tex-Mex flavors of this soup! 

Friday - It's Friday!  You know what that means...  POW (Pizza of the Week) Night!  I think we are making our own this week  - roasted veggie sounds good to me!        

Until next time... Eat well - Cheers!  

Fellow Foodie Friends, please join me by linking your blog menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!  Let's inspire one another.

***** Please don't forget to link back here so that everyone can explore all the menu plans.  Thanks!!! **** Don't turn me into an annoying nag... just link back...already!  LOL

Welcome to another week at the Chive Talkin' Menu Plan Blog Roll!  Thanks so much for visiting and for joining in with your menu plan.  Please feel free to make comments and suggestions.  I would love to hear from you! 

Also, if you link up and are on Twitter, please let me know by comment with your twitter name.  I would love to tweet a thanks to you for joining in! 

I would appreciate it so much if you share this menu plan blog roll with others.  It is my hope that this blog roll will inspire others to health through menu planning.  If you are new to menu planning, I am happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added.  The whole purpose of this menu plan and blog roll is to introduce you to the joys of menu planning (yes, there are joys!) and to inspire you to health by providing to you a few flexitarian, vegetarian and raw menu ideas and recipes.

Thanksgiving is one of my favorite holidays.  We had a wonderful time visiting our family and friends... enjoying delicious food and drink.  Ahhh....

I wanted to share with you our Thanksgiving Menu:

Free Range Turkey - we had two - one traditional and one Thai inspired
Mashed Potatoes
Homemade Dressing
Sweet Potato Casserole
Scrumptious Carrots - carrots with horseradish cream sauce
Roasted Brussel Sprouts and shallots in olive oil.
SauerKraut and Pork
Herbed green beans with tomatoes, onions, garlic and feta cheese
Cherry Cranberry Sauce
Pumpkin Eggnog Pie
Pumpkin Almond Cheesecake

In planning this week's menu, I needed easy.  So, here's this week's menu plan:

Monday - Black Beans and Brown Rice with raw cheese and salsa... mixed baby greens salad... citrus salad.   

Tuesday - Portobello Mushroom Sandwiches with roasted red peppers, mozzarella cheese and fresh basil on artisan bread... oven fries... homemade caesar salad.

Wednesday - Peppered Lemon Chicken... roasted sweet potatoes... and the green beans from Thanksgiving.  They were so yummy.  I need to make them again!  
 
Thursday - Veggie Medley Gratin - broccoli, cauliflower, onion, yellow squash, zucchini, mushrooms and anything else that looks good... seasoned with garlic and basil.    

Friday - It's Friday!  You know what that means...  POW (Pizza of the Week) Night!  This will be take out cheese pizza from our local pizzeria.    

Until next time... Eat well - Cheers!  

Fellow Foodie Friends, please join me by linking your blog menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!  Let's inspire one another.

***** Please don't forget to link back here so that everyone can explore all the menu plans.  Thanks!!! **** Don't turn me into an annoying nag... just link back...already!  LOL

Also, if you link up and are on Twitter, please let me know by comment with your twitter name.  I would love to tweet a thanks to you for joining in! 

I would appreciate it so much if you share with others about this menu plan blog roll.  It is my hope that this blog roll will inspire others to health through menu planning.  If you are new to menu planning, I am happy to answer any questions you may have. 

Don't forget to keep checking back as menu plans are added.  The whole purpose of this menu plan and blog roll is to introduce you to the joys of menu planning (yes, there are joys!) and to inspire you to health by providing to you a few flexitarian, vegetarian and raw menu ideas and recipes.

Ahhh... Thanksgiving... definitely on my short list of favorite holidays.  I love Thanksgiving and all that it means - family, friends and food...  but not necessarily in that order.  We try to cultivate an atmosphere of thankfulness in our home and in our daily lives, but what a joy to have a day set aside to celebrate with loved ones.  Yes, we have MUCH to be thankful for.  I hope that however you celebrate the day; it will be a blessing to you and yours.

So, how are you celebrating Thanksgiving this year?    

From last week's menu... The vegetarian Spinach Chickpea Curry was awesome!  You know it's gonna be good when DD9 comes into the kitchen saying, "What's cooking, mama? Cause it smells sooooo good!"  It made the house smell wonderfully fragrant, even the next day.  I don't usually care much for food smells that linger, but this one actually smelled really good... probably because it has cinnamon in it.  Anyway, slight diversion there.  Sorry!

So, here's this week's menu plan:

Monday - Shepherd's Pie with Cheesy Carrot Mashed Potatoes... another one dish meal.  I love one dish meals!  This is adapted from a Southern Living at HOME recipe.  It will taste exceptionally yummy since I will be grinding the beef myself into ground.    

Tuesday - Dilled Salmon Cakes with horseradish sauce... sautéed spinach... sweet potato mash.

Wednesday - Golden Lentil Soup... red lentils, butternut squash, tomatoes and other goodies make up this vegetarian soup... crusty artisan bread.  I needed an easy meal for tonight and this will be it. 
 
Thursday -  Happy Thanksgiving!  Ours will be a traditional and Thai mixed Thanksgiving.  My sister-in-law is Thai, so she will be making authentic Thai food to add to our traditional feast.  I am helping my mom... but only really "responsible" for dessert - it will either be pumpkin pie or pumpkin cheesecake... and cranberry sauce. I can't wait for this meal!     

Friday - It's Friday!  You know what that means... well, usually it means POW (Pizza of the Week) but I imagine this week it will be some delicious leftovers.  I love leftovers!  Sometimes I make turkey burritos the day after Thanksgiving.  We'll just wait and see what everyone is up for. 

Until next time... Eat well - Cheers!  

Fellow Foodie Friends, please join me by linking your blog menu plan via Mr. Linky on Sunday evenings.  I usually have my menu plan up by 9pm...  If you're not ready until Monday evening... No worries, just please do it!  Let's inspire one another.

***** Please don't forget to link back here so that everyone can explore all the menu plans.  Thanks!!! **** Don't turn me into an annoying nag... just link back...already!  LOL