Food Journal: Step 1

Meal planning and preparation can be such an exhausting endeavor!

The first step to meal planning is to keep a journal of all your favorite meals (so you can refer to it when you don't know what to cook!)

To add to your "recipe repertoire", try a new recipe once a week on a day you have more time, such as on the weekend.

When you cook your own food it is so satisfying to know that you did it all yourself. When I cook a meal, I try to make double the amount. That way, I can eat it later on in the week. Cooking once and eating twice... doesn't get much better than that!

The recipe can be just a vegetable recipe to add to the variety in your diet. Get your family involved and discuss what other foods they would like to try. I will be posting recipes on my blog every two or so weeks so that you can try them for yourself!

Below is the recipe for pot roast with mashed cauliflower and millet. I hope you enjoy it as much as I do!

Pot Roast Recipe

Ingredients:
1 2-3lbs rump roast or chuck roast
salt and pepper to taste
2 tablespoons arrowroot flour
1 onion, diced
2 carrots, peeled and diced
1 stalk celery, diced
2 tablespoons tomato paste
4 cloves of garlic, chopped
1/2 cup white wine
2 cups water or beef stock
2 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon thyme
1 bay leaf
A pinch of ground cloves

Directions: Place everything in a crock pot (except flour). Cook on low for about 6 hours until fork tender. Add flour and simmer for 20 minutes. Serve!

Millet Cauliflower Recipe

Ingredients:
1/2 cup millet
2 cups chopped cauliflower or one head
2 cups filtered water
1/2 teaspoon salt
1/2 teaspoon garlic powder
parsley to garnish

Directions: Rinse millet in strainer. Wash and chop cauliflower. Place both in medium saucepot and add salt and garlic powder. Bring to a boil and simmer for 20-30 minutes until millet and cauliflower are soft. Use potato masher and blend together. Sprinkle with parsley to serve.