Oddly enough, when I started eating meat this year, I got away from the whole cooking thing. All I did each week was stick a couple of chicken breasts into the oven to bake, steam some vegetables, open a can of lentils and call it a meal.
Now that I'm vegetarian again, I'm enjoying getting back not only to cooking but to menu planning. There's something satisfying about sitting down in front of a spread of cookbooks and magazines and getting to pick and chose what yummy delicacies or hearty dishes I'll make for the week.
I spent some time this morning sipping hot green tea and looking at menus. I've got a bunch of swiss chard in the fridge that needs to be used so that's the focus of a couple of meals for early in the week. So far, our week is looking like this:
Sunday: Garlicky Roasted Shrimp and Swiss Chard
Monday: Crustless Leek Greens & Herb Quiche
Tuesday: On our own
Wednesday: Sloppy Lentils (on sprouted hamburger buns for Blair, plain for me) and Spicy Coleslaw
Thursday: I'm out with girls which probably means cereal for Blair.
Friday: Carbo-loading night so some form of pizza or pasta. I found a recipe for cauliflower pizza crust which I may make for me. I thought of trying to slip it by Blair but that could have ugly repurcussions.
I still have a damn whole chicken in my freezer. Unknown what to do with that. Again, maybe I'll just make it and send it over to my mom.
Oh! And yesterday's clothes shopping excursion for Blair yielded a really fun new kitchen tool for me from my favorite kitchen store, The Extra Ingredient. Details soon.
Cheers,
Dena
I've subscribed to the No Meat Athlete blog by Matt Frazier almost since he started it. It's where I built my knowledge base on how to fuel my body for running while remaining true to my vegetarian roots.
