Weekly Meal Plan: June 20-26

It has been SO HOT here in Boulder the last few days. I can’t believe that it’s technically not even summer yet because we’re having so many days in the high nineties. Although we’ve been having hot days on and off for the last several weeks, the last few days have been the worst because there’s been hardly any break in the heat. When we went to bed on Monday we left all the windows open but it was still eighty one inside when we got up in the morning! Our air conditioner got a lot of use on Tuesday. Even though I try to use the air conditioning as little as possible, I refuse to live in a Boulder apartment without air conditioning because sometimes you just really need it! I like summer to feel like summer but an inside temperature in the mid-eighties is my limit. 🙂

The one upside of all the heat is our plants really seem to love it. Since it started getting hotter their growth has really taken off. I do, however, need to make sure I remember to water very regularly. On Monday I didn’t get around to watering until about three hours after my normal time and by the time I took my watering can out the chard plant was completely wilted. I thought it was dead at first but the leaves were just so dehydrated that they were literally plastered to the dirt and falling over the sides of the container. I gave it a big dose of water and thankfully it looked much better within half an hour.

Here’s what we’ll be eating this week:

Wednesday: Chicken stir-fry with peanut sauce and veggies

Thursday: Italian meatballs with tomato sauce, zucchini noodles, salad

Friday: Roast with veggies

Saturday: (Dinner with friends)

Sunday: Roast chicken with veggies

Monday: Taco salad

Tuesday: Sautéed chicken breast with sautéed veggies and tomato/basil/garlic sauce

Other News:

To celebrate coming off of intro we’ve been experimenting with some fun non-intro foods. Here’s my awesome ice cream maker churning watermelon ice cream:

So delicious! It’s really more like a sorbet, being much more icy than creamy, but that’s perfect for a hot day.

We also made a big fruit crisp to use up the rhubarb in our CSA box. I was super proud of this because last year I didn’t even bother taking the rhubarb because I didn’t have the energy to figure out how to eat it without copious amounts of sugar. Putting it in a crisp with cherries, blueberries and strawberries was perfect.

In non-food related news, I don’t think I’ve introduced you to my new best friend:

Yes, that is my new washer, which finally arrived a couple weeks ago. It was quite the saga getting it here but I’ll spare you the details. Since its arrival the two of us have been having great fun doing laundry WITHOUT having to schlep everything down the street to my apartment complex’s laundry room. Life is good. 🙂

This post is part of GAPS Legal Thursdays.

How are things going for you lately?  


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5 Responses to Weekly Meal Plan: June 20-26

  1. Janis says:

    So how do you do watermelon ice cream? (Unofficially, of course – I know you’re experimenting!)

    • Meghan says:

      Blend up watermelon with some coconut cream, honey, stevia, vanilla extract and lemon juice. Although I think regular cream would be even better, since I don’t think the coconut taste goes as well with the watermelon.

  2. Terri says:

    I love your weekly meal plan. Very delicious and realistic options. But, do you make your own zucchini noodles or can you buy zucchini pasta?

    • Meghan says:

      Thanks for commenting, Terri. I make my own zucchini noodles. There are instructions interspersed throughout this recipe, if you were wondering how to make them. I have never seen them for sale, though I suppose that doesn’t mean that they don’t exist!

  3. Brenda Scott says:

    Your meal plan sounds yummy! 🙂 Come share at my new GAPS Carnival! 🙂 Here it is: http://www.wellfedhomestead.com/gaps-legal-thursdays-621

    Have a great day!

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