Funny how tastes change when the weather gets cooler. In the past week my appetite has doubled and I’m really craving apples all of a sudden.
You know what else sounds good? Me and about five good books, cozied up in bed for a week. Doing just enough yoga-like movement to keep the blood circulating. And a convertible roof overhead, so that I could continue to take advantage of this fabulous fall weather. I’d buy a couple of those cute child recliners and invite the kids in to read their own books alongside me. Silent, but giggling occasionally to infuse a little spirit into the atmosphere. Chris would bring us the meals listed below and stay to chat a while before getting back to work on the winter garden.
Ok back to reality.
When we’re in a hungry phase, it’s important to honor our bodies and to distinguish between hunger and cravings. The best way to do this is to stick with whole ingredients. It’s much more challenging to fall into a cycle of cravings/fatigue if we stick with the good stuff, and have a lot of it on hand.
A few ways to stock a fridge quickly is to cook a whole chicken, making a broth and/or stock from it. Use the broth/stock to throw together a big pot of soup to last a few days. Have greens washed and ready for salads and seasonal fruits for something sweet. Flavorful, satiating, simple. That’s the plan for this week.
Monday: Chicken, roasted potatoes, green salad
Tuesday: Leftover chicken & potatoes, apple-fennel-walnut salad
Wednesday: Split pea soup, greens & grapefruit salad, apple-berry crumble
Thursday: Leftover soup, cheese toast
Friday: Baked salmon, quinoa, greek salad