Making Meals.
One thing I’ve been doing different lately is really planning meals out. Now am I doing this breakfast, lunch, dinner? No, just dinner. But I find that it’s helping me organize my days better and my palate. If I am making fish for dinner I might tend towards a sandwich for lunch or a large salad. If I’m having breakfast for dinner I might eat chicken and veggies for lunch. It’s just been fun playing around with food. I’ve been trying a lot of different recipes lately and am excited that I’m branching out, so to speak.
Some of my recipes lately have included:
Cauliflower Cheddar Soup.
Cabbage Rolls (or as my Polish roots say, Gwumpkies, spelling?)
An altered recipe of Make Ahead French Toast.
Baked Ahi Tuna that’s been marinated.
Southwestern Bean Salad with Rice.
Another thing I enjoy is using something already made/prepared to what I’m cooking.
I made fish but then used Trader Joe’s Butternut Squash soup as an appetizer. I make a big batch of rice and have it on hand as a side dish or for rice pudding, etc.
I found some recipes that are using some different ingredients I’ve wanted to try.
One for quinoa and one for barley.
I’m excited to being planning ahead and thinking through dinner. Often I start dinner the day before or I make it just after breakfast. I’m a big fan of something I make ahead of time and can just pop in the oven lately and who doesn’t love a slow-cooker.
Cutting up vegetables is an easy way to get them in your diet. You can then just throw them on your salad or stir-fry or add them to a meal you’re already making.
I like to juice carrots and kale with apple and cucumber and a little lemon. I’ll often take some of the pulp from the juicing and add it to my lasagnas or soups. No one even knows the difference. Yay.
Some of my recipes lately have included:
Cauliflower Cheddar Soup.
Cabbage Rolls (or as my Polish roots say, Gwumpkies, spelling?)
An altered recipe of Make Ahead French Toast.
Baked Ahi Tuna that’s been marinated.
Southwestern Bean Salad with Rice.
Another thing I enjoy is using something already made/prepared to what I’m cooking.
I made fish but then used Trader Joe’s Butternut Squash soup as an appetizer. I make a big batch of rice and have it on hand as a side dish or for rice pudding, etc.
I found some recipes that are using some different ingredients I’ve wanted to try.
One for quinoa and one for barley.
I’m excited to being planning ahead and thinking through dinner. Often I start dinner the day before or I make it just after breakfast. I’m a big fan of something I make ahead of time and can just pop in the oven lately and who doesn’t love a slow-cooker.
Cutting up vegetables is an easy way to get them in your diet. You can then just throw them on your salad or stir-fry or add them to a meal you’re already making.
I like to juice carrots and kale with apple and cucumber and a little lemon. I’ll often take some of the pulp from the juicing and add it to my lasagnas or soups. No one even knows the difference. Yay.
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