Moving on to Week 3:
Meat – All meat consumed this week will be locally raised (within 100-miles of your hometown).
- Meat consumption will also be limited to 3 – 4 servings this week, and
- when it is eaten meat will not be presented as the “focal point” of the meal. Instead meat will be treated as a side item or simply used to help flavor a dish.
We eat chicken, fish, pork and minimal beef on alternate days. We have a soup every day, which is usually a meat-based stock. I’ll have to think of vegetarian soups if we’re going to cut it down to 3-4 servings per week.
Soups - Pork bones with sweetcorn, chicken herbal soup, pork bones with wintermelon and I can’t remember what we had the other two days LOL
- Stewed pork (Mon and Tues),
- Stir-fried squid with red and yellow capsicum (Wed),
- Steamed pork with eggs (Thurs),
- Steamed white pomfret (Fri).
Need to plan for Saturday and Sunday…
Pork, squid and fish are definitely the focal point for the main dishes above.
The children eat most of the meats while we adults take more vegetables. I wonder if the kids will get enough protein if I stick with the 3-4 servings per week? Or maybe I should check out non-animal proteins i.e. beans.
I have not been cooking a lot of tofu because the ayi doesn’t do tofu well. Besides, my girl HATES tofu so she’d end up eating rice and vegetables if I cooked tofu that day. That’s why I make sure there is at least one type of protein she will eat every day. I think she’s eating too much starchy carbohydrates.
- Tofu – sliced, stacked and stripped
- Chinese love a hot pot (huǒguō 火锅) or a steamboat lunch
- Stir Fry Curried Squid
- Stir-fried tofu with leek
- Planning the weekly menu