My love for RelayFoods never dies! I’ve been shopping with them for a few years now, and working with them for almost a year. For those of you who don’t know, I’ve been writing meal plans for them that are focused on keeping a week’s worth of meals (which includes some lunches and breakfasts, as it turns out) down to about $150/week! You can purchase an entire meal plan at once (5 meals and 5 sides, enough for a week) or pick and choose meals. If you used four of my meal plans, you would have enough food for a month and end up spending $600!! This does not include staples like olive oil or salt, but can you imagine getting your budget into shape like that? Visit Relay to see my meal plans that are family-friendly and budget conscious and let me know what you think, or search under the “Budget” tab in the Meal Plan section! Also check out my most recently featured fall meal plan here.
After my last cook session, I managed to reserve some raw pumpkin seeds that I had toasted for a pumpkin-apple soup. We typically scatter some on top of oatmeal in the mornings, or throw in with whatever loaf of bread I’m making that day. However, as I was putting together our salad for last night, Colin had the brilliant idea of combining the toasty pumpkin seeds with blue cheese and apples. He is a GENIUS. Typically I make a fall salad with apples, spinach, raisins and wild rice, but I’m fighting with Winter right now because I don’t want it to come, therefore I haven’t even really let myself get into full-on fall mode. What’s nice about this salad is that it’s a cross between a summer salad (with the swiss chard from our garden) and a fall salad (apples picked this week from our local orchard). It’s health in a bowl, folks! Recipe to follow after this monstrous party is over!
oh…and I also made an awesome Chicken Lentil Soup to go along with. Now feast your eyes on this!