Since getting back in town from my short weekend trip, I have been craving vegetables. That happens to me when I’m on the road away from home like I was this past weekend. I start missing all the colors and flavors and crisp freshness.
Another thing that happens to me when I’m out of town for a weekend is that my whole system around my house gets all messed up. So, here it is Wednesday, and I haven’t made it to the grocery store yet this week. Thank goodness I stocked up on plenty of fresh produce last week. This week’s mission is to use it all up before it starts wilting and looking a little less appetizing.
For starters this morning, I ate…a big nothing! I got so busy getting the kids to school, fitting in a workout, phone calls, and finally getting Kayley’s backpack with all her make up work back down to school (yes, she forgot it, and yes, I took it back down to her – I’m sure the best parenting books would say not to so a lesson could be learned, but I was a big softy today and didn’t want her getting late grades on 3 days of work).
Around 10am, I made some green juice with kale, cucumber, green apple, lime, a little kiwi, and ginger. I’m always amazed at how much fresh juice fills me up. I had hardboiled a dozen eggs earlier in the week for snacks, so I grabbed a couple of those and drizzled a little Dijon mustard on top to add a little protein to my morning.
After a mid morning meeting, I settled in for a haircut. I mentioned on an earlier post that my stylist is one of my closest friends, so I always look so forward to the uninterrupted few hours of time with my friend getting my hair colored and cut. She has this really nice man that comes around her salon every day at lunch with his cart of homemade entrees for sale that never disappoint. I actually look forward to his meals, as all are healthy and fresh, and I don’t have to make them. Today I chose a tuna salad on greens with avocado, tomato, and another hardboiled egg. And, I snuck a little chocolate from the candy bowl for something sweet.
Rob is in New York this week, which is another reason it’s a good week to use up all the food I already had in my fridge. The kids and I just start pulling stuff out that looks appetizing each night he is gone to see what we can come up with that sounds yummy. Tonight, I peeled and sliced some sweet potatoes, tossed them in melted coconut oil, and sprinkled them with spices: cumin, chipotle chili powder, chili powder, garlic, and sea salt. Then I baked them at 350 for about 45 minutes, and topped each slice with a little bit of avocado. For some protein, we rolled up slices of Applegate Farms turkey with a little jalapeno hummus inside. The kids peeled some cutie oranges to have with theirs too. I’ve got to say that as much as I don’t like when Rob is out of town, I really do like these casual evenings that I get to spend with my kids. Volleyball was moved to Thursday night this week, so we’re even able to fit in a movie before bed.