fbpx

By Fredrica Syren:

Finally I’m over jetlag and feeling inspired to cook. Our homestead is in full harvest feast so all our meals are around what is ready to be harvested and what needs to be eaten right away. Most of our meals are served with a mixed salad of a side of raw veggies. We’re starting the week with the Greek dish moussaka because we have lots of eggplants that need to be eaten. Some of our meals will be eaten when out and about so I’ll make foods easy to be bring like the pesto potatoes that are mixed in a mixed salad and is a huge hit with my kids as well as pizza rolls. This week I’m excited to try a new recipe for vegan frittata from another site.

 

 

 

 

 

 

 

 

Monday:

Moussaka served with tzatziki and flat bread

 

 

 

 

 

 

Tuesday:

Russian Beet Soup

 

 

 

 

 

 

Wednesday:

Pasta and lentil salad

Thursday:

Dinner and friends!

 

 

 

 

 

 

 

Friday:

Pesto potatoes salad

 

 

 

 

 

 

 

Saturday:

Pizza rolls served with a large mixed salad

 

 

 

 

 

 

 

Sunday:

Vegan Spinach and potato frittata

 

 

 

 

 

 

Dessert:

Carrot Cup Cake

 

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Posts