Kitchen Concoctions

Sunday, Sunday

What a Sunday!  Despite a steady snowfall that lasted throughout the day, Sarah and I trekked out to Trader Joe’s early enough to spend the rest of the afternoon cooking up a storm of our own.  It will be a busy week, and the only way I stay on track is to prepare as much as possible.  I eat breakfast and lunch at work, and have found it really easy to stay on my gluten-free, dairy-free, low-sugar plan by making a big vegetable stew for lunch, a portable breakfast that can be quickly warmed up in the microwave and some go-to power snacks for before or after my workout.

My kitchen was a disaster, but by the end of the day I had a dairy-free kale, red pepper and mushroom frittata, a batch of crunchy roasted chickpeas, a gluten-free minestrone stew with quinoa and red beans, a pan of roasted root vegetables (using the goodies I found at the Winter’s Farmers market yesterday morning) and homemade Lara bars (thanks to my friend Jodi for the recipe!).

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(I’ll be posting each recipe later this week and will link back here.)

I am grateful to Andrew who cooks dinner every night, but I miss cooking…so I must admit, Sunday’s meal prep is only part work and mostly pleasure.  I love being in my kitchen with my family, and while the kids often help by chopping vegetables, cracking eggs or running the food processor, I dash between multiple recipes, checking my laptop for precise measurements or winging it altogether and hoping I haven’t forgotten something in the oven.

What a day!

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