November is here, but it's a mild one, and all I want is food that feels grounding but still colorful. Enough protein to keep me steady, and enough plants to keep my gut happy, easily reaching 30 a week.
Grilled chicken supreme with purple potatoes
Chicken supreme was on the weeknight dinner menu this week since my local butcher remembered to display some, so I quickly marinated the chicken pieces for grilling (you can also roast these). I served it with a crunchy green salad (avocado & balsamic glaze) and a tray of purple potatoes we grew in bags in the garden and finally harvested. They’re earthy, just a little sweet and feel wildly exciting considering they started in a compost bag haphazardly squeezed in my flower beds.
In the same colorful spirit (you know how your good gut bugs love all colorful fruit and veg), I’m putting down another batch of pink sauerkraut. I don’t slice mine thinly (life is too short), I chop it into chunks and it still ferments beautifully. Low effort, but big payoff. A tablespoon or two of fermented veg daily is one of the easiest ways to help both gut comfort and immunity at this time of year.
And while we don't normally do a Halloween sweet-fest, we have had more than our fair share of apple and blackberry crumble test bowls these past few days (yes, custard too)… but in my defence, crumble testing is noble work and someone has to make sure it’s good enough before I post it. Sneak peek: it’s almost there.
Sides: the struggle is real I always feel like the side dish is the most difficult to decide on, especially when you're short of time, which is why I like to meal prep mine on Sundays. What’s one easy side you’re into this week? Potatoes, beans, rice, greens or roasted squash? Hit reply and tell me, or just reply with anything you'd like to see me making!
