So it might seem like a person who would do a challenge like this would need to be a really amazing cook. I would like to clarify that though I can hold my own in a kitchen, I am actually not an amazing cook. I usually cook easy and forgiving meals that don’t stress me out too much. I love to experiment in the kitchen, but if I am most definitely not fancy. I learned several years ago, that you don’t have to make fancy meals to get healthy food into your family. This month is already proving to force me into the kitchen more than I might like.  To clarify, I like the being in the kitchen cooking part, but cooking from scratch each meal leaves a VERY messy kitchen. Chris and I are both tiring of so many dirty dishes, but I’ve never been a huge fan of dishes:)(though I’d rather do dishes than iron or clean toilets).

Here are pics of what we had for dinner the last 3 nights:

Garbanzo beans from “Camas Country Mill” after soaking them over night. I used these in my homemade hummus!

Sofia rolling out naan bread dough.

On Tuesday night we had homemade naan bread and hummus. I adapted from these recipes:




I didn’t use tahini in my hummus and I didn’t use white flour in the naan bread at all. This meal is one of my family’s favorites. We tripled the naan recipe to freeze a bunch of extra bread. We will be busting out some of the frozen naan bread tomorrow night to use as crusts for pizzas.

On Wednesday night we ate a lentil/barley soup. This is my go to lentil soup recipe as my kids seem to really like it. http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.html

I packed leftover soup today in my kid’s thermos for lunch with extra homemade bread. I was glad that I made such a large amount, because I needed a little break from not having to cook as much today. Leftovers are great, and with soup, it tastes even better the next day!

Homemade bread is a whole different topic and something I certainly am far from mastering, but it was yummy. I used my friend Betsy’s famous recipe for whole wheat bread. Again my grains were from Camas Mill Grains. The leeks, onions, and carrots for the soup came from Peoria Rd. Market, and the tomatoes came from my garden. The jam for the bread is raspberry jam that I made with my sister and parents over the summer.

For tonight’s dinner, we had homemade mac n’cheese using “Pasta Gardner” pasta made in Eugene with Camas Country Mill flour. The label on the pasta said that each serving had 14 grams of protein which is very impressive for pasta, though their serving size was probably a larger amount than the average person would eat. I used tillamook cheese for the mac n cheese as well as sautéed yellow squash and zucchini. The melons are again from “The Melon Shack”.  I threw in some basil from the garden, and we were good to go! My family was really happy with this meal. I should write a whole post about making cheese/cream sauces, but this is definitely something I learned from my mom growing up.



Betsy - September 5, 2014 - 11:38 pm

This post makes me oh so happy! Real (local) food is the best! Love this post and love you! And thanks for the shout out :)