Week of November 2nd

My dear Community,

Happy Halloween! It’s wild to believe we are about to usher in the eleventh month of the year. I’m taking a moment of gratitude for things big and small as time seems to woosh by way too quickly. There aren’t a lot of days where I have time to sit down and meal plan, although I do like to prep a few things on the weekend. Most meals are made on the fly, so I thought I coined, “health in a hurry”. But then I realized it’s nearly the title of a cookbook which includes a ton of paleo recipes that look really delicious. I’m a mom of two, an entrepreneur and a business owner. But cooking healthy meals is really important to me so I’m on a journey to figure out what “healthy in a hurry” can look like for me. Let’s call it Farm Fast Food- a meal you can make under 20 minutes or so. Tag us @somethinggoodorganics on IG and show us what Farm Fast Food means to you.

I’ve been sauteing onions, fennel and zucchini and blending them with bone broth + coconut milk (topped with salt + avocado) for a quick and seriously satisfying warm meal. Egg “tacos” filled with spinach and bell peppers can make a quick evening meal. I love making pesto on the weekends to accompany meals throughout the week. Cabbage slaw can be a great side kick to protein or as a topping. Let’s collectively change the meaning of fast food and inspire others to do the same.

Be good to each other.

CSA Contains:
BUNCHED SPINACH
RED CHERRY TOMATOES
CARROTS
GREEN LEAF LETTUCE
RED BELL PEPPERS
GREEN ZUCCHINI
FENNEL
BASIL
GREEN CABBAGE
FUJI APPLES
BIG BOX ADD: CARROTS, FINGERLING POTATOES, MOUNTAIN MAGIC TOMATOES, ROMAINE LETTUCE, MINI SWEET PEPPERS

JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
FUJI APPLES
GREEN ZUCCHINI
RED CHERRY TOMATOES
BUNCHED SPINACH

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
CUCUMBERS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: POMEGRANATE + GREEN KIWI from WILD RIVER
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Asian-style Cabbage-Fennel Coleslaw

Ingredients:
1/2 green cabbage – shredded
1 fennel bulb – shredded
3-4 garlic cloves – minced
2 tbsp grape seed, sunflower, or olive oil
1 tbsp toasted sesame oil
1.5 tbsp rice vinegar or apple cider vinegar
2 tsp honey (or raw cane sugar)
Generous squeezes of lemon juice
A few pinches Sweet Ginger Sea Salt (optional)
1/4 tsp of Chili Flakes
A large handful of fresh cilantro – chopped
Sprinkles Roasted Black Sesame Seeds & Toasted White Sesame Seeds
(Find the full recipe and inspiration here at Season with Spice)

Bone Broth Vegetable Soup

(A perfect soup to add shaved fennel into!)

Ingredients:
2 large or 3 medium organic sweet potatoes cut into small chunks
4 large carrots cut into bite size pieces
1 onion diced
2 zucchini cut into bite size pieces
a good handful of green beans cut into bite size pieces
1 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp garlic powder
1 tbsp fresh chopped parsley
1 tbsp fresh chopped dill
1 tbsp fresh squeezed lemon juice
1-2 tbsp coconut oil
6 cups bone broth or broth of your choice
(Find the full recipe and inspiration here at Calm Eats)

Spinach Basil Pesto {Nut-Free}

Ingredients:
1/2 cup olive oil
4 cups packed spinach leaves
2 cups packed basil leaves
2 cloves garlic
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
(Find the full recipe and inspiration here at Two Peas and their Pod)

Chopped Thai Salad with Peanut Sauce

Ingredients:
2 cups romaine lettuce, thinly chopped
2 1/2 cups green cabbage, thinly chopped
2 cups carrots, shredded
1 red bell pepper, diced
1 cup cucumber, diced (thinly sliced, raw zucchini might be a good sub)
2 green onions
1/2 cup cilantro, minced
1/2 cup raw cashews, roughly chopped
Sesame seeds (optional for garnish)

To make the peanut sauce:
1/4 cup peanut butter
1 lime, juiced
3 tablespoons soy sauce
3 tablespoon sesame oil
2 tablespoons maple syrup
Salt & pepper to taste
Pinch of red pepper (optional)
(Find the full recipe and inspiartion here at The Cabin Diary)

Quinoa Fennel Salad

Ingredients:
½ cup quinoa dry weight
1 fennel bulb finely diced
1 zucchini sliced
1 cup coriander, parsley and mint combined amount, adjust to preference
1 teaspoon maple syrup
1 teaspoon apple cider vinegar or white distilled vinegar
1 cm ginger grated, adjust amount to preference
1 tablespoon pumpkin seeds
pinch salt
For the dressing
1 tablespoon extra virgin olive oil
2 teaspoon apple juice
1 garlic clove minced or finely diced
salt and pepper (pepper optional)
(Find the full recipe and inspiration here at Through the Fibro Fog)

Leave a comment

Your email address will not be published. Required fields are marked *