Urban Homestead Meal Plan - Week of 2/20

What an amazing weekend we've had in Eastern Iowa! For the last three days Iowans have enjoyed temperatures of 60*+ and we have about three more days of mid-60's in store this week. John and I made the most of this weather by spending the entire day Saturday splitting wood. We break ground on our home any day now, and prepping the timber was a huge undertaking.

It's quite scary that we're experiencing these warm temperatures in February, coupled with the fact that we've had a very mild winter with little precipitation. I can't help but make connections to climate change. 

Our consumeristic lifestyle destroys our environment and commercial and industrial systems are destroying our eco-system. We can do better. We ALL can do better. In an effort to be more transparent with you and serve as a realistic inspiration for a zero waste lifestyle, I am sharing photos of our temporary kitchen on Instagram. I'll also be sharing photos and tips with how we reduce our consumption of goods in order to have less of an impact on our environment. 

Here's a sneak peak into our pantry, which we shared in full on Insta: 


In this week's meal plan (which is sometimes a photo of our menu board in our kitchen, sometimes a screenshot of my Real Plans, sometimes a simple list with links to recipes), you'll find several homegrown or local item from our urban homestead. Of course, there will be a few repeats throughout the week since we try to eat in-season and lots of leftovers for lunch. Breakfast is usually a smoothie or steel cut oats; something that can be prepared quickly in the morning. 

Monday - Mustard-almond crusted salmon, steamed broccoli, leftover couscous
Tuesday - Chopped salad w/ chicken, veggies, goat cheese, homemade honey mustard dressing
Wednesday - I have a Board meeting and dinner is provided. John is hunter/gathering. 
Thursday - A salad of some sort OR we may go out to dinner before going to one of my teachers' band concerts
Friday - Baked tilapia w/ roasted garlicy cauliflower
Saturday - Marinated pork tenderloin w/ quinoa (loaded up with kale and whatever veggies are in the fridge)
Sunday - Meatballs in marinara sauce w/ leftover quinoa (maybe IN the meatball?)

It might seem complicating to eat locally and in season, but we actually get the bulk of our meal plan ideas from Real Plans. You can go here to learn more!




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