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As most of my regular readers know, my grandma lives in Mexico. She lives there on a very small budget. Her regular diet consists of barley mixed with some veggies that is reheated throughout the week with new additions as needed. She was reading a small article this weekend (while visiting us in the hills) and Mark Bittman does the same thing. He cooks up either brown rice or barley with veggies and then adds different beans throughout the week.
While trying to decide what I was going to have for lunch today, I decided to give it a try. I challenge all of you to try also. I plan to do this for my lunches today through Friday. Not only is this extremely healthy, but I'm also using mostly local ingredients.
Here is my base:
3 cups cooked barley
Onion, celery, carrot, yellow squash, and green beens sauteed in olive oil
Today I'm adding some 3 cheese spaghetti sauce (meatless) and have a peach and a fresh tomato for snack.
I'm hoping this healthy start will continue through the year, and maybe help us battle the cold and flu season which is already upon us. If you would like to try also please add a link to your menus with Mr. Linky.