This week is US VegWeek. I took the pledge. What? Why? Because, bits of meat, dairy, salt, sugar, and oil have been slipping in and out. Between Veg Week, whatever our upcoming challenge is, and my personal grocery budget challenge, I feel a great week coming on.
There were a lot of naps yesterday. I was still really freaking about about the finances. When I freak out and melt down, I nap. The upside of napping is that I tend not to eat a lot :-) The downside of that is that often I do not eat enough. SOOOOOOO…this morning I woke and told myself that I will survive. I will be ok. It’s two weeks, and I have a good pantry, fridge and freezer going for me. I may not be able to socialize, but that’s ok. I can buy cat food and restock fresh produce next week. I can fill my gas tank. I don’t “need”
I’ve explained to my “going out and raising heck” friends that I’m on a spending hiatus. The are cool. A friend at work told me she has a bag of black beans if I want them. Totally sweet! I did not accept the black beans, I have two cans :-) Instead of obsessing about the lack of money, I will obsess on my food!
I did some food prep yesterday and this morning. My how I don’t enjoy it. Really. I. Don’t. Like. It. I went through all my groceries and sorted/bagged everything into single or double portions. That in itself was time consuming. I have ziploc bags of spinach, broccoli slaw, mango, pineapple, mushrooms, artichoke hearts, edamame, and cilantro. I also divied up some frozen kale and something else I don’t remember for the freezer.
I made THE most amazing lentils last night. I googled French Lentil Recipes and saw a bunch of them. I really just wanted an idea of the spices to use. Boy were those recipes boring! One of them had red wine vinegar and Dijon mustard. That looked interesting! Who knew that would make all the difference?
My lentils consisted of: French lentils, mushrooms, crushed tomatoes, kale, shredded carrots, bay leaf powder (I’m terrified of losing the Bay Leaf, my mother said they would choke us to death and slice up our throats), fresh garlic, onion powder, Mrs Dash Table Blend, Penzeys Spanish paprika and Penzeys Florida pepper blend. I water sauteed the spices and garlic, then added the mushrooms, then the carrots, then everything else. I let the liquid cook down so it’s more like…not soup. I can serve that over rice and potatoes.
Today I made veggie burgers. Super basic, kidney beans, oatmeal, defrosted frozen kale, cilantro, a tbs, maybe two, of Bone Sucking Sauce, Mrs Dash Garlic and Herb blend, Penzeys Florida Pepper blend, and garlic powder. It smelled delightful. I let it all set overnight because it was really wet (I had not added the bbq sauce, but the kale was wet.) Today it was dry, so I added the sauce. I didn’t have an open bottle of salsa or I would have done that. I made four, and they turned out pretty good. A little dry, so I think I cooked them a little too long. I kind of forgot about them….I also put a tiny bit of Bone Sucking Sauce on the tops when I cooked them.
I had the bowl of lentils and rice (above) for lunch. I had some rice that is a combination of light brown, orzo (I think) and chia. It was pretty good. I steamed it in my new microwave rice/pasta steamer. That may be my new favorite toy (I steamed an artichoke to perfection in it last night as well.)
Dinner tonight is a veggie burger and a salad. The salad is spinach, broccoli slaw, mango, and pineapple. I topped both with half an avocado with lemon and a splash of sriracha. I know, I know, HALF an avocado, not a quarter? I felt a need to bust into the bag of chips in the kitchen at work. And the cookies. If half an avocado keeps me away from those, I’m cool with it. Besides, it makes a really good dressing! I’m trying to decide what else I could add to it so it’s creamier, like a salad dressing. Right now I am savoring the texture, pretending it is a potato chip…
That’s my day. My challenge, which is harder than the eating thing, is to wake up every morning and remind myself to be happy. I can feel the slimy fingers of depression scratching at me. I’ve been ok for a while, I can’t let them get a grip. The better I eat, the more I can keep that at bay.