There are no words for the joy I have over being back in Idyllwild, ushered home by super cold and rainy weather! I’ve got home, fell asleep and then promptly woke up the next day to go grocery shopping so that I could spend the entire week cooking. It’s exactly what I did!
We’ve eaten just about every meal at home this week with the exception of going to the cafe for breakfast a couple of times. Nothing was a short cut and even lunch took on greater importance. I swear, I can’t get enough. I think my enthusiasm is fueled even further by the fact that it’s Fall and it’s cold up here on the mountain, which makes for deeper food cravings that nourish the bones.
Overall, breaking from whatever I’m doing in the day to step into the kitchen has been met with an almost childlike glee and I’ve been so grateful to be here and play each day. Creating this week’s menu was easy and inspired by an effortless intuition, just as next week’s menu is already taking shape and driven by other cravings. It’s as if my body is creating a methodical road map to gaining the nutrients it needs by selecting different foods to eat as each day passes.
I’m feeling like next week will contain mushrooms, more squash and a ton of greens.
Also, even though I use these posts to just keep a record of dinners, I’m really excited about breakfast and lunch as well. This week has seen some breakfast tacos with red hatch chili sauce, a couple of versions of steel cut oats, salads, lettuce wraps, tofu dip for snacking and fried egg with bacon for me, hash browns for Jon.
Monday, October 24, 2016 – Idyllwild, California – Jon and I – Tomato, garlic, basil, Parmesan gluten free linguine with butter leaf lettuce dressed in cotija cheese, rice wine vinegar, olive oil, and pepita seeds
Tuesday, October 25, 2016 – Idyllwild, California – Jon and I – Roasted chicken gluten free wrap with all sorts of raw veggies. Jon had his in a sandwich with tofurky
Wednesday, October 26, 2016 – Idyllwild, California – Jon and I – Baked potato with vegan chili and condiments with a fluffy butter leaf salad and avocado
Thursday, October 27, 2016 – Idyllwild, California – Jon and I – Roasted acorn squash with thyme garlic cream and an arugula salad
Friday, October 28, 2016 – Idyllwild, California – Jon and I – Roasted tofu wrap/salad
Saturday, October 29, 2016 – Los Angeles, California – Jon, my brother Jose and I – Chipotle, various burritos and bowls
Sunday, October 30, 2016 – Idyllwild, California – Jon and I – Gluten free ricotta raviolis with red sauce and a side salad