This is one of those my MMs that totally has my mouth a’watering. We’ve gotten some incredible menus, but—and maybe it’s because Tiffany has kids to cook for as well (um, lucky ones)—I’m particularly digging all the variety in these meals!

Name: Tiffany

Hometown: Cincinnati

My Dietary Leanings: Heavily plant based…fish maybe once per week.  Always organic (if possible) and primarily whole, unprocessed foods

My favorite vegetable: How do I chose just one!? I have never met a veg I didn’t like…as a child it was always broccoli!

This morning I ate…

A green smoothie consisting of: spinach, cucumber, celery, broccoli, 1/3 of a mango, 1/2 banana, fresh mint leaves, and a splash of carrot juice. Fresh and delish!  To this I added a toasted slice of Food for Life Cinnamon Raisin bread with almond butter and sprinkled with flax seeds.

I went to a great kids bookstore today with an organic coffeeshop attached, so I had a snack of a banana and an organic latte!  Yum!

For lunch…

I am a big fan of leftovers!  So lunch today was a leftover veggie burger from last night’s dinner.  I started with sauteed garlic, green peppers, onion, and carrots. Mixed this with cooked green lentils, pureed mushrooms, 1/2 cup bread crumbs, 1/2 cup flax seed meal, seasoned to taste with soy sauce, paprika, ancho chili powder, cumin, and pepper. Formed patties and refrigerated for 1/2 hour to solidify.  I topped them with muenster cheese, spinach, tomato and avocado on a whole wheat bun. With this I snacked on shelled edemame, organic red grapes (I am SO glad they are back in season!) and a Synergy Cherry Chia Kombucha.

AND for dinner…

I went to my fabulous CSA today so I had veggies to play with!!  I roasted new potatoes with onions, basil, salt and pepper in the oven at 425 (which it broke my heart to watch my kids dip in ketchup!). Next I sauteed shelled fava beans, garlic scapes, and garbanzo beans with a little olive oil, salt and pepper.  My Texan hubby said it was hearty enough that he didn’t even miss the meat.  Finally, I sauteed mushrooms and onions and added kale and rainbow chard. I seasoned it with garlic powder, ancho chili powder and black pepper. Sadly, the kids were not fond of the mushrooms or garbanzo beans, but they ate the rest

SO…

We had dessert!  And here is where our day went awry… Jeni’s pistachio and honey ice cream for the grown-ups and Graeter’s mint chocolate chip for the kids. Lucky for my family, I am a firm believer that an occasional treat is not the end of the world.  Especially on those summer nights when the kids eat Kale without complaining! Thanks to NMDL for this series!  I can’t wait to read them!

Thanks Tiffany! All I can say is that we’re a wee bit jealous of your family. How much do you wish you had someone making you meals like this for ya?