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