Yesterday was the day of old food…and thank goodness for that.

I had a plan.  You know what they say about plans, right?  Well, my plan was originally to come home from my weekend trip to visit the family and make a big pot of vegetable chili for the week.

The superbowl was a kink in my plans, although cerebrally I knew that I would be watching the superbowl, I didn’t quite take into account end time/2-hour train ride back to NYC.  I ended up getting home a little before 1am and let’s just say cooking was not a priority.  Leaving me with no lunch for Monday.

Leftover spaghetti squash to the rescue!

I had the same sort of dilemma when it came to dinner.  I love my new Monday night yoga class (new to me, not so much to existence in the universe) but I don’t get home from it till 10:30pm; again very little interest in cooking.  This time it was the left over drunkenly cooked meal from Friday that got me through.

It’s a good thing I cook in bulk.  I’m like the Costco of cookery.

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Smoothe made with 1 cup low fat kefir, 1 kiwi, 1/2 cup frozen raspberries


My apple had that “I’ve been in the produce bin too long” taste, but I ate it anyway.


Leftover spaghetti squash with asparagus and sauce


Activia Peach Yogurt


Leftover chicken, zucchini and mashed cauliflower