I’m a little in shock. We have had glorious sunshine with temperatures in the high 70′sF these past few days and It’s still the first week of February. Back in Europe this was always the toughest month for me. I’d be seriously craving sunshine by now. Guess it makes sense, now that I know that I have a tendency to be vitamin D deficient. I’m making a concerted effort to spend some time out in the sunshine to soak up the vitamin D.
While having a bone density scan at UCSF last week (oh the joys of having had chemotherapy), I picked up an information sheet about selected food sources of calcium and vitamin D. I was so happy to see that some of our favorite foods are really high in Vitamin D – not something I’d previously thought about at any length. Both salmon and mackerel are great sources and since having od’d on Vitamin D supplements a few months ago, I’m all about getting it into my body as naturally as I possible can. Needless to say, salmon will be on the menu this week. That and lot’s of yogurt for breakfast too – a great source of both calcium and vitamin D.
This week’s menu swap is being hosted by gluten-free smiles. Her chosen ingredient is chia seeds. I throw chia seeds into our smoothies every morning and sprinkle them on my muesli. I’m looking forward to some inspiration on how to incorporate them elsewhere.
I’ve also offered to recipe test for Ali over at The Whole Life Nutrition Kitchen. She is planning to bring out a new cookbook soon, which is really exiting. I’m happy to be part of the process. Some of the recipes for testing will make up our meals this week. I’ve *’d the relevant ones. Here is the plan:
Monday: Quinoa Tabouli*, served with grilled chicken drumsticks.
Tuesday: Butternut squash soup.
Wednesday: Crispy chicken fingers*, served with mixed vegetables.
Thursday: Oven baked salmon, served on a bed of rice with stir fried bok choy.
Friday: Three bean vegetable chili*
Off to enjoy the garden now, already resplendent in blooms.