So, here's how it works. I'll get an email every Thursday for the next 14 weeks (the actual eating challenge will start on Sunday or Monday for 7 days, so there are a couple of days of grocery prep built in). Each email outlines the "rules" for that particular week. It's up to each participant as to whether or not they'd like to try each week independently or build on top of the prior week. In other words, continuing doing the prior weeks while attempting the new weeks, if that makes sense. There's also a very active Facebook group (I've actually joined an offshoot that's super supportive and far more focused) that's there to share, answer and support.
Review of Week #10 - This past week, the only oils we used were organic, grassfed butter, extra virgin olive oil, and coconut oil. It actually entailed keeping quite an eye on labels (it's sneaky stuff!), but we did well with it. The week wasn't an uber challenge. Whew.
Week #11 Challenge - Next week's challenge is, well, a challenge. We'll need to "Eat at least ONE locally-grown or raised food at each meal (or at least each day). This includes, but is not limited to: fruits, vegetables, eggs, grains, nuts, meats, and sweeteners like honey,
Hmm. So, I assume this will be a challenge. I've been sick this week, so there's one strike against simply getting the motivation to go shopping anywhere other than my grocery store. We've got obligations Saturday and Sunday, so I'm not sure at what point I'll be able to travel the 60-minute round trip to pick up our local foods. I'll commiserate with the hubby and get back to you with how we figured it out!
Luckily, the boss lady adjusted it to say "at least each day" (so, one a day), but I'd like to try our best to try for more.
For now, our honey is quite local (and I'm drinking LOTS of tea with honey) and I'm hoping to get my hands on a couple dozen local eggs. If I can get some local ground beef or chicken, I'll be doin' somethin'. Lunch will actually be tougher (unless it's leftovers), but the bread from our local bakery might count (at least the flour is NYS milled) for sandwiches.
Needless to say, in March there aren't a lot of vegetables available locally unless we have time (and, again, energy...ugh) to hit up our farmers' market (also 30 minutes each way) and see what root veggies and potatoes they may have.
So, this meal plan is INCREDIBLY loose: