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Eat LESS - Week 1, Strawberries and Asparagus

(post, Shannon Lundin)

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Spring has sprung in California, what a perfect time to start my eat LESS (locally, ecologically, seasonally and slow)diet! Because I wasn't using a  strict 100 mile limit I thought it wouldn’t be difficult, but there were still some challenges. The biggest challenge was taking the extra time devoted to meal planning, shopping and not having convenience food options. My lowlight was finishing a day early. My highlights of the week were making a delicious roast chicken dinner on Sunday and then making stock for later meals. Also, I proved to my husband that you can still make good smoothies without bananas! 

Here are the dinners I prepared:
Sunday: Lemon and thyme roast free-range chicken with garlic mashed potatoes and steamed asparagus.
Monday: California walnut chicken salad
Tuesday: Soup with Sunday’s chicken stock, beans, winter squash and chard with lemon-thyme biscuits.
Wednesday: Mushroom omelet.
Thursday: Stuffed portabello mushrooms. (Stuffing: sautéed onions, mushrooms, chard and breadcrumbs and goats cheese)
Friday: Grilled asparagus. Spinach & goats cheese salad.