I was hoping to make the new Chorizo Taco Premium Recipe, but ran out of time. On the top of my to-do list was to watch PD-Ed live. The class was on Kitchen Set-up for Efficiency. It was a great class. I am going to re-think how my kitchen is set up so I can save more time while preparing meals.
Today, I decided to show you my work stash and my lunch. I am fortunate we have a refrigerator in the office where I can leave my lunch for more than one day. I have been focusing on mindful eating this month and have realized, I was eating more than I needed to.
On Mondays, I take one container with my salad fixings, one with my green salad mix and another container with salad dressing. The salad will last several days. I also have other snack items just in case. Today, I had fruit and zucchini bread. I don’t have to make my lunch every night.
The items in the back row are non-perishable items I store in my office cabinet. They are Wasa Sourdough Crackers, Chocolate, Spicy and Cinnamon bird seed, toasted Edamame and Hibiscus flour. I have plenty of food to tie me over if I decided I am not going home right after work.
Breakfast: Overnight Regular Oats
Lunch: Salad with French Onion Dip with salad fixings
Dinner: Baked potato with No Fat Cheese Sauce, Beef-less taco and salad with aged balsamic vinegar
PDed Class: Kitchen Set-up for EfficiencyFree Recipes:
Overnight Regular Oats
Chocolate Bird Seed
Spicy Bird Seed
Buffalo Notzzarella Cheeze
Spicy Dill Pickles
Soft Pocket Bread
French Onion Dip
Pickled Pepper Rings
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Protective Diet Newsletter: Health Food Satisfaction and Sustainability
Complimentary PD-Ed Class #92 Food Anxiety
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