Why is food all I think about?

Why is food all I think about?

Morning, noon and night, I think about food. Preparing food, buying food, packing food for lunches, toting food along for errands or road trips in case someone gets hungry, choosing healthy food, wondering whether or not to buy organic (at twice the price) food…it never ends.

I think of myself as a decent enough cook and my family doesn’t seem to disagree. We strive to eat healthy and keep a decent mix of fruit and vegetables in our diet. Sugar is under constant surveillance to keep it at a minimum or at the very least, opt for natural rather than processed sugars. No one in our household is on any sort of diet, we strive for healthy every day and keep a decent amount of exercise in our daily lives. Yet, all I think about is food. It’s exhausting!

So we’re embarking on a new strategy. I feel that we’ve learned a lot in the past year or so about portions, balancing our nutrition and cooking in general. I’ve enjoyed cooking so much more, especially when I have a plan of attack when it comes to meal-planning. One of the things we loved about Blue Apron was the convenience of having some order within our chaotic schedules. Not to mention recipes we’d never have tried on our own. My one main challenge is the planning, left to my own devices I end up rotating the same meals over and over. That’s no fun for anyone.

In an effort to cut back on spending (especially with the Holidays coming up, eek!) we’re trying something new. Essentially, it’s simply a meal-planning service that gives you recipes for every meal (breakfast, lunch, dinner and snacks) and a shopping list for each. You can choose to follow it or not, whatever your preference but it at least gives you a framework to work within. My one main gripe is that the shopping lists are not consolidated. If I want to shop for the week, I have to combine quantities on my own. This is no big deal for pantry staples, but for fresh ingredients it’s a bit of pain. One main plus, is if you aren’t particularly thrilled about a menu choice you can swap it for 3-4 alternatives or just choose to eat leftovers. I typically pack my own lunch for work so that’s a big bonus for me. Leftovers are also a huge bonus over Blue Apron, hopefully they will help reduce the morning chaos that usually ensues as I try to get everyone out the door.

This is week one, so I’ll be sure to report back!

 

Sunday dinner mashup

Sunday dinner mashup

Last week we were out of town longer than expected so we’ve been playing meal catchup all of this week. After a few meals out at friends and celebrating our anniversary, we had a hodgepodge of food left in the fridge by weeks end. The funny thing was, there was no coherent plan for any of it! So tonight I set out to create a meal (and leftovers for lunch tomorrow).

We ended up with chicken sautéed with a little olive oil after being coated in a medley of spices,

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jasmine rice with red onion, zucchini and garlic (cooked in the same pan as the chicken so it picked up some yummy flavor)

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and cauliflower with a little red wine vinegar, mustard and a titch of mayo.
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Sound random?? It totally was but it sure was delicious!

This week’a goal is to prep ahead as much as possible so we can all sit down to eat together as a family. We really love establishing that routine as a family norm and Lena definitely responds well to it. She’s much more likely to eat what she’s given without argument and/or coaxing. It’s difficult when I sometimes don’t walk in the door until after 5:30 but we’re working on it!

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