Tuesday, September 4, 2012

This Week's Menu

The art of deciding what's for dinner, gathering ingredients, and preparing colorful meals with variety is really becoming something special for me.  I've been off the Whole30 for a couple of weeks, but I'm still on it, sort of.  This weekend, we road-tripped to my grandmother's house in Virginia and I enjoyed her cooking, but I did not enjoy how it made me feel.  I just don't get along with dairy and grains right now.  As I come back home and become the cook again, I'm excited to enjoy more fruits and vegetables, while educating myself on a new way of cooking.  I'm not leaning on pastas or breads or cheese to fill us up.  I'm relying on better things and I'm feeling so good about it.  

Here's what I'm making:

Celery seed roasted chicken*, a hearty salad
Garlic crusted tilapia, lemon peppered broccoli, & sweet potato chips with spinach & artichoke dip
Beans and sausage, lima beans, and fruit salad

*Our favorite way to roast a chicken: Take a whole chicken, rinse it and plop it in a pan.  Sprinkle with celery seed, salt and pepper.  Bake for 3 hours at 300.  Great for dinner, top on salads, or diced for chicken salad. 


  1. We've been doing grain-free for about two years now. It was a huge change, but we've had good results. This past weekend I wasn't so faithful, and like you said, feel a little...blah! So here's to a better week ahead. I think I'm going to have to try that chicken recipe sometime!

  2. It's not dairy and grains for me, but I am realizing that sugar and I do not get along. I am trying to cut it out. When I cook, it's easy...but going places, doing things...not so much!

    I love the idea of serving spinach & artichoke dip with dinner!

  3. I love to hear about all this diet changing. Giving up anything is a huge deal. I'm inspired by you ladies!!!