I thought I would follow up and make this a monthly post. This series will show you a representative sample of healthy whole food meals and snacks that I have actually eaten during the previous month. You will see most of the foods covered by recipes. There will be some foods on multiple plates: these are the things I make in larger amounts to spread out over the course of several days in order to reduce prep and cooking time. I very seldom eat exactly the same combination of foods on a plate twice in one month, however. Incorporating this kind of variety into a whole foods based diet is the cornerstone of good nutrition and good health.
This plate has half of a small herb roasted chicken along with roasted vegetables and half of a fresh avocado. The vegetables are tomatillo, onion, whole garlic cloves, carrots, fennel, Brussels sprouts, red and purple potatoes and baby sweet potatoes.
Here we have clay pot turkey thighs with pineapple, tomato, bell pepper and mushrooms. The sides are mixed dried beans and roasted spaghetti squash with turmeric and grass fed butter.
Green chile chicken stew made with the leftover breast meat from the herb roasted chicken. The stew base is the pan juice from the roasted chicken and water with plenty of fresh vegetables and roasted green chile peppers. It is topped with fresh cilantro, fresh avocado and grass fed sour cream. This was a dinner for two and lunch the next day.
A salad of fresh bitter greens(escarole, Belgian endive and dandelion greens). The salad is topped with fresh onion, orange bell pepper, goat gouda cheese and grass fed cheddar cheese. It is drizzled with balsamic vinegar and avocado oil and sprinkled lightly with sea salt and freshly grated black pepper. A nice filling lunch.
Belgian endive Caprese salad, roasted spaghetti squash, pasta with fresh tomato sauce, sautaeed mushrooms and onions and lamb sausage.
Trout with local Gulf of Mexico wild shrimp, onion, garlic and bell pepper. I had this with a greens salad, fresh tomato wedges and fresh avocado.
Grass fed beef tartar, bitter greens salad(Belgian endive, radicchio, endive and escarole with vinegar and oil), fresh tomato wedges and citrus jicama salad.
Turkey thighs oven roasted with red chile sauce and fresh cilantro, roasted potatoes and carrots, fresh tomato wedges and avocado.
Fresh peach and red pear, dates, walnuts, fresh mozzarella and goat gouda. This is a plate I will have for breakfast, lunch or for an evening snack/dessert.
Baked local flounder with vegetable stir fry and fresh tomato.
Herb roasted chicken leg quarter with mixed beans, citrus jicama salad, avocado and raw onion.
Seared grass fed chuck topped with roasted green chile pepper, fresh cilantro and raw sheep’s milk Romano cheese, pasta with fresh tomato sauce, mixed beans and fresh tomato, onion and cucumber.
Fresh fruit plate: mango, red pear and peach. I will eat some variation of this for a late dessert/snack nearly every night.
Herb roasted pork rib, bitter greens salad, fresh tomato and mixed roasted vegetables.
Seared marinated grass fed chuck with pan jus, mixed beans, bitter greens salad with tomato, onion and red bell pepper and tarragon mustard.