Last week’s (and next week’s) food prep will be a little different for me. I’m at my parents’ house for over two weeks with my younger sister (who has 3 autoimmune diseases and is limited in her diet). Thankfully, my mom stocked up on all the ingredients we both normally use (nuts, grain-free flours, produce, apple cider vinegar, maple syrup, honey, palm shortening, coconut oil, coconut aminos, etc). I also arrived to find a lot of grass-fed or organic meats in the freezer. The best surprise? An order of Capello’s grain-free pasta. It’s super expensive so I never buy it for myself but it’s always a nice treat when I spend time at home with my sister.
Since I didn’t really need to go grocery shopping, I took inventory of what my mom had and made a menu from there.
Sunday dinner: Homemade cheese pizza (again, I use this crust mix)
Monday dinner: Capello’s pasta with alfredo sauce (I make up my own alfredo with butter, garlic, cream cheese, heavy whipping cream and parm)
Wednesday dinner: Waffles and bacon
Thursday dinner: Filipino Adobo and quinoa
Friday dinner: Ground beef tacos with tortillas or lettuce wraps
*Breakfasts usually consist of smoothies and coffee. Lunches consist of tuna, sweet potatoes, sandwiches
Since I’m feeling a bit burnt out on sweet potato hash, I decided to prep some new items. I whipped up a loaf of Against All Grain’s blender bread, her chocolate chip cookies (omg so good and easy) and some almond milk.
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