The weather has dropped to 80, the air quality is 50 (healthy-ish, for those of you who don't regularly follow), which means we can be outside safely again. Woohoo! It's a beautiful day & I'm sitting outside, enjoying the cooler temperatures.
I got up this morning & met a friend for a socially distanced (with masks) 7 mile hike. It was great to catch up, and we got our hike in before the weather got too warm. I also did a 5k (virtual) race for work yesterday, and put up a reasonable time, given the heat, smoke & the foolishly hilly route I chose.
I forgot to customize my produce box a week back, so really need to make it a priority to use up the ingredients I ended up with. So far, I've used 1 1/2 onions, a package of mushrooms, a bunch of carrots, and the remainder in the celery to form the base of a red sauce with meat. I also found a 1/2 full can of tomato paste & a pizza marinara side dipping sauce that went in, so I'm feeling good about "using things up".
I still have:
- Beets
- Whole carrots
- Asparagus
- Parsley
- Brussel sprouts
- Friday - Nick made butter chicken with couscous & parmesan zucchini coins
- Saturday - I used an Uber Eats $20 promo to get the boys a pizza, while M & I did a date night
- Sunday - Nick is making chicken shwarma bowls. Depending on how those turn out, we may also have the spaghetti sauce of pasta. (I've learned to always have a backup plan, when a 13 year old is doing the cooking.)
- Monday - roasted veggies, asparagus & kebabs (freezer)
- Tuesday - pasta & meat sauce
- Wednesday - finish off the roasted veggies, asparagus & kebabs
- Thursday - chicken arugula salad
- Friday - TBD
- Calendar review for the week ahead
- Set workout schedule for the week, based on meetings
- Roast veggies
- Figure out how to use parsley
- Package up & freeze the pumpkin muffins I made this morning. I tried this recipe & it was fantastic. Highly recommend
- Laundry
- Dishes
- Vacuum
- Clean kitchen
- Clean bathrooms (the boys help, but supervision/quality checks are needed)
- Call my parents
Thanks for the reminder, I've been wanting to make pumpkin muffins to use up my one can of pumpkin I picked up ages ago. I need to poke around for a keto version so I can use almond flour for it.
ReplyDeleteParsley (and cilantro) can be frozen to be used at a later stage. Just crush the parsley in a blender. Then place small amounts in an ice cube tray. Cover with water and freeze. I normally remove cubes from tray and place in a ziploc bag to freeze again. It's nice to just pull an ice cube when I make stews or soups.
ReplyDeleteI am not a huge fan of pumpkin but these were a game changer for me. Plus they are tasty enough that everyone else can/will enjoy them too! https://gimmedelicious.com/keto-pumpkin-cream-cheese-muffins/
ReplyDeleteSorry the first post was supposed to be replying to Revanche.
ReplyDeleteI keep hoping the fires will be contained and the air quality will improve quickly. I take parsley, wash and dry it the put it in a class container and snip it with kitchen shears until it is finely chopped. It goes into a freezer bag until I am ready to use it and it pretty much just flakes off into whatever I am cooking. I keep the same bag in the freezer all the time because I always have leftover parsley so it is a figurative revolving door of freeze, use. add more, freeze ,use.
I have frozen parsley also with great results. I do what Ms. Goose does.
ReplyDeleteYour menu this week has me salivating. I am going to try the butter chicken this week. YUM!
The pumpkin muffins look scrumptious. I am wondering if I could sub almond flour for the regular flour. I may try it.
Thanks for the recipe.