As you know, I went to Mexico this last week for an amazing wedding and some unbelievable chill time. I can’t wait to tell you about it, but I have some things to catch up on first. And I still haven’t posted things from Christmas. Good thing I don’t let little things like time dictate my life.

Anywho, I left my kids in the care of a family friend named J.B. Stevens. Turns out he has mad breakfast cooking skills.

My poor punks woke up this morning, saw it was me, and groaned, “cereal, huh? ”

Punched me right in the culinary gut. So, I made eggs with pepper, jalapenos and cilantro, topped with green chili sauce and feta cheese.

That’s right.

We were completely out of cereal.

Actually, I’ve been really thinking about the food situation around here. My friend Rebekah recently tossed out her microwave, which is really inspiring.

And I’ve been feeling like I need to make a shift in the quality of food I buy and cook, and use food to feed our bodies, not just fill folks up.

So, I am attempting to make a few changes this week. Little baby steps like cutting down microwave time by 50%, and focusing on fresh foods again. (I got kind of lazy, okay?)

Here’s what’s on the menu this week, not in any particular order, just gonna happen at some point:

Salsa (weekly staple)

Breakfast:

Cinnamon Nutmeg muffins

Stovetop Oatmeal with maple, cranberry and raisins

Breakfast burritos (same eggs as above, just adding onion and pepper jack, and maybe chorizo)

Cereal

Fruit salad (bananas, strawberries, grapes, clementine wedges)

Potatoes O’Brien

Yogurt with granola

Grapefruit (my favorite)

Breakfast sandwiches with egg, canadian bacon, jalapeno and havarti. (They’ll make you slap someone) Use a thin bagel or english muffin, or if you’re feeling rowdy, grilled sourdough bread.

(we’ll be mixing and matching these – breakfast is yummy!)

Dinner:

Baked Ziti with spinach salad (topped with strawberries and toasted pecans)

– I will be adding this recipe today – the best sauce ever!!

Tortilla Soup with avocado and orzo

Pork Tacos with corn tortillas

Homemade pizza with wheat crust

Something Asian I haven’t quite figured out yet.

Lunch:

Sandwiches.

Leftovers.

The End.

Here is the sauce for the baked ziti:

  • 1-½ pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt

I actually use half the sausage because I don’t want it to overwhelm. And I need the rest of it for other things. You could also use ground turkey to reduce the fat, but it does change the flavor some.

Start by browning the meats and then drain. Add in the garlic to let it soften.

Throw in the rest of the stuff (you don’t have to drain the tomatoes) and let it simmer for at least 45 minutes.

You can use this sauce for any pasta, I just happen to have ziti.

I’ll be adding whole wheat ziti noodles, parmesan and mozzarella.

I’m dying.

Yum.

Now I have to go finish cleaning out my fridge and make a list for the store for what I don’t have on hand, and find coupons if they exist.

I’m feeling inspired.

And strangely rested.

I let a parrot kiss me.

Just thought you should know.

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