We’ve eaten a few good meals since my last post. One night we had a spinach salad with fresh organic strawberries, toasted pecans, pickled beets and crumbled goats cheese thrown together by yours truly along with some fat-free (NOT) broccoli cheese soup.
Wednesday night we went out to The Hub 30A for movie night on the big screen. This is a super fun place. Mike and I had quesadillas. Really good!pub-4561044891259873, DIRECT, f08c47fec0942fa0
We had Green Chef meals on Thursday and Friday. Michael cooked one on Thursday and I forgot to take a picture. Sorry, honey. I cooked another last night. Both were surprisingly scrumptious. There’s still a fair amount of chopping and prepping to be done with these meals but, it takes away the need for planning and shopping.
Planning meals is my husband’s torment. Grocery shopping is mine, so there are some advantages for both of us. Biggest bonus? Mike enjoys cooking the delivery meals so, any time he gets off early or I can put off “hangry” kids with a snack, I’m thrilled to pass the buck!
I love to save the little containers that the pre-made sauces and marinades are shipped in. I use them for temporarily examining caught bugs, rock and shell collections and even for digging in the sand at the beach.
Here’s a photo of the meal I cooked:
We spent some time in Destin today and decided to have lunch at World of Beer. I had a margarita flatbread pizza with pesto, fresh basil, arugula and balsamic glaze. Pretty tasty.
*something you may not know: bok choy, along with cauliflower, watercress, brussels sprouts, rutabaga, kale, broccoli, turnip greens and mustard greens have far less calcium than milk and fortified alternative milks like soy, almond and rice milk however, the bioavailability of calcium, or the ability of the nutrient to be absorbed, in these vegetables is greater than 50% whereas you may only absorb around 30% of the calcium in milk products!