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    You are here: Home » The Minimalist Foodie Challenge » The Minimalist Foodie Challenge: Weeks 9 and 10

    The Minimalist Foodie Challenge: Weeks 9 and 10

    March 13, 2017 (updated July 12, 2018) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    The Minimalist Foodie Challenge - our year long adventure to reduce waste, spend less, buy the best, and maximize variety.
    Welcome to my Week 9 and 10 wrap-up of the 2017 Minimalist Foodie Challenge! If you’re new, start here.

    Breakfast

    Still sort of struggling and sort of succeeding with the breakfast game. I’ll be grateful once spring makes her grand appearance and I have some berries to work with. Until then, lots and lots of eggs and leftover veggies, the occasional sweet potato or brussels sprout hash, and one very special breakfast polenta (look for the recipe tomorrow).

    The Minimalist Foodie Challenge - our year long adventure to reduce waste, spend less, buy the best, and maximize variety.
    Lunch

    As always, lunches are leftovers.

    Week 9 Dinners

    Back in the saddle! After returning from Austin I got back in the kitchen and the MFC game.

    Sunday, February 26, 2017

    Dinner I was still in Austin and enjoyed a fabulous Indian meal with the ladies. The boys had Tacos.

    Monday, February 27, 2017

    Dinner Finally home! I had a long day of travel (3-hour layover, ugh) and grabbed a burger at the Atlanta airport. The boys had burgers too. Great minds and all.

    Tuesday, February 28, 2017

    Dinner Salmon and Quinoa Salad with Honey-Soy Vinaigrette 

    This Salmon Quinoa Salad with Honey Soy Dressing checks all of my weeknight dinner requirements - healthy, easy, fast, and delicious. It's leftover friendly too.
    Wednesday, March 1, 2017

    Dinner Keema Beef Curry, Homemade Naan

    Notes Whenever I made naan or pita, I make a double batch and then freeze individual portions in the freezer. The dough takes about a half an hour to defrost on the counter (or you can move from the freezer to the fridge in the morning). It then takes just a few minutes to bake up some fresh flatbread for dinner.

    Thursday, March 2, 2017

    Dinner Homemade Tomato Soup, Italian Sausage, Side Salad

    Friday, March 3, 2017

    Dinner Citrus Black Beans and Quinoa

    I love this variation of classic black beans and rice. It's made with citrus-seasoned black beans and sweet potatoes over quinoa. It's a simple, fast and satisfying weeknight meal the whole family will love.
    Saturday, March 4, 2017

    Dinner Leftovers

    Week 10 Dinners

    Sunday, March 5, 2017

    Dinner Butternut Squash and White Bean Ragout over Polenta

    This butternut squash and white bean ragout is a hearty, super nutritious winter stew. Serve it over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower.
    Monday, March 6, 2017

    Dinner Cameron and I had a client shoot in the morning. It made for delicious leftovers for lunch (Cinnamon Ancho Beef over Quinoa Salad) and dinner (Chicken Paella).

    Tuesday, March 7, 2017

    Dinner Thyme Honey Mustard Spatchcock Chicken, Sweet Potato/Butternut Puree, and Sautéed Spinach

    This honey mustard spatchcock chicken is an easy, delicious weeknight meal that comes together quickly with little prep time. Adding root vegetables to the sheet pan makes preparing a nutritious side dish a snap. Paleo and Whole30 friendly!
    Wednesday, March 8, 2017

    Dinner Skillet Tamale Pie

    Thursday, March 9, 2017

    Dinner Breakfast for Dinner! Dippy Eggs and Toast with Fruit

    Friday, March 10, 2017

    Dinner My take on Hamburger Soup – ground beef, onions, carrots, celery, potatoes and green beans with bone broth, canned tomatoes, herbs, and a parmesan rind.

    Notes This is a great “kitchen soup” meal that I love to make when I have nothing on hand and no plan. One of these days I’ll write up the recipe.

    Saturday, March 11, 2017

    Dinner No-Mayo Chicken Salad with Blood Orange Vinaigrette and Sweet Potato/Butternut Squash Soup.

    Notes The ultimate reinvented “leftovers for dinner” meal. Recipe coming up this week.

    « Thyme Honey Mustard Spatchcock Chicken with Root Vegetable Puree
    Breakfast Polenta with Italian Salsa Verde »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: The Minimalist Foodie Challenge Tagged With: minimalist foodie challenge, winter

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