Welcome to the first week of May!  Is it really May already?  Wow.  We’ve been having some very early Spring-like weather these past few days.  Rain, wind and even some hail!  Makes me really tired since I work outside  and my body is constantly trying to decide if it should be hot or cold!

Starting this week, I’m making some pretty drastic changes to our eating habits.  Well, it’s all a bit overwhelming so I’m starting with baby steps.  I’d like to start making more meals with whole foods and less processed ingredients.  I don’t think we’re doing to badly at the moment since I do use fresh fruits and veggies for everything, brown rice, whole wheat pasta…etc.  I do think there is a lot more room for improvement though!  My husband and I decided that we don’t need to feel it’s necessary for us to cut costs on groceries.  This is going to be the hardest for me since I have long prided myself on my $60 a week or less grocery budget!  Eating more naturally is going to cost some money up front I believe.  I am going to try my hardest to source out the best prices for ingredients I’ll be needing, and not buying them all at once!  I’m determined to do this as frugally as I can!  I’ve been especially inspired by the blog, Keeper of the Home to make more healthful choices.  You should check it out!

Here we go, the first menu on my journey to eating more healthfully:

Monday:  Chicken Divan (carried over)
Tuesday:  Roast Beef, Broccoli salad, baked Hedgehog Potatoes (recipe below), Carrots
Wednesday:  Cheesy Beef and Rice
Thursday:  Piled High Chicken Potpie
Friday:  Cannelloni (in the freezer), salad

There you go!  I think I’ve made it simple enough for myself so I can pull it off.  And nothing is too strange!  My husband might be put off by the sweet potato in the Piled High Chicken Potpie, but he can pick around it! 🙂  If you would like some more menu inspiration, visit I’m an Organizing Junkie!

Baked Hedgehog Potatoes

8 smallish purple potatoes (or any colour)
6 large cloves garlic, sliced into razor thin rounds
2 Tbsp extra-virgin olive oil
1 tsp harissa (I don’t know what this is so I’m omitting!
fine-grain sea salt

Yogurt Mint Dipping Sauce

1 cup plain yogurt
2 cloves garlic, smashed and chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/2 tsp fine-grain sea salt
freshly ground black pepper

Preheat oven to 375

Wash and dry the potatoes.  Act as if you were going to cut each potato into very thin crosswise slices, but only cut 80 percent of the way through; the potatoes need to stay intact.  Toss the garlic, olive oil, harissa and a couple pinches of salt together in a small bowl.  Tuck the garlic slices deep into the potato crevices and rub the outsides of the potatoes with any leftover harissa-spiked olive oil.  Sprinkle the potatoes with salt and place them on a baking sheet or baking dish.  Cover with foil and bake for 25 minutes, then uncover and bake for another20 minutes, or until fork tender.

Whike the potatoes are baking, make the dipping sauce.  Combine the yogurt, garlic, mint, cilantro, salt, and a few grinds of pepper in a small bowl and stir well.  Serve the potatoes with the dipping sauce on the side or drizzled over top.