I’m so sad. Since we spent Thanksgiving with family in San Diego, I am utterly without turkey leftovers! After massive food fun exploring stores, my passion for fresh, local and organic food has been renewed.
Highlights of the SD trip:
People’s Market Co-op in Ocean Beach: Jay Robb protein powder in bulk! Loads of raw, vegan meals. Although I’m not a vegetarian, I’m fascinated by the creativity of raw vegan recipes.
Trader Joe’s in Point Loma: *weeps* Oh I miss Trader Joe’s! 
wine deals, nut butters, organic produce, greek yogurt, oh my! wine deals, nut butters, organic produce, greek yogurt, oh my! Alas, no TJ’s in Idaho and no online ordering…
Ocean Beach Farmer’s Market: more hummus and pita than the Mediterranean coast. Fresh flowers. Lovely produce. (plus the sounds of the ocean in the background)
I spent an hour slowly perusing each aisle at the Boise Co-op yesterday, appreciating what my little town has to offer. And then I ended up paying $1.67 for a single golden beet <insert expletive of choice here>…
So back to menu planning for this week:
Sunday – Ma Pao Tofu based on Cooking Light’s recipe from this month’s magazine, with gluten-free rice noodles (shirataki noodles for me).
Meatless Monday – Alton Brown’s Caramelized Egg Custard with parmesan spaghetti squash and butternut squash fries
Tuesday – Ellie Krieger’s recipe from this month’s EatingWell magazine for Roasted Tomato & Almond Pesto with roasted chicken over spiralized zucchini ‘noodles.’ Using my Alton Brown Slow Roasted Tomatoes from the freezer.
Wednesday – Steak Fajitas (chipotle lime marinade) with Mexican Cabbage Slaw – making it up as I go…
Thursday – Bean Pancakes (Chile Relleno-style from How to Cook Everything Vegetarian) topped with sliced steak
Friday – Brined & Roasted Chicken with Roasted Acorn Squash (brine night before, make chicken stock the morning after)
Saturday – Date Night! Going to Bella Aquila for some cheat meal action.
Prior Menu Plans:
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