While I have been out adjusting to my new spring class schedule, celebrating the husband’s 30th birthday, and galavanting in knee deep powder in Steamboat, there has been an over arching theme; I come home late, I am hungry, I am tired, I have to cook dinner, and I would much rather get take out. While all of those thoughts and feelings nearly have me reaching for a stack of take out menus, I have been saved by one thing: preparation. Having fresh food on hand waiting to be turned into a pre-planned recipe has been enough motivation to keep me from sitting on the couch with a set of chopsticks and container of Pad Thai. With just a few hours of meal planning and grocery shopping on the weekend, I have been able to prepare delicious meals at home even after a long days work. Not only do I feel better about what I am eating, but I also get in some quality bonding time with my husband as we prepare and sit down for dinner together.
It all started with this Lemongrass and Coconut Curry with chicken and a package of frozen Asian stir fry vegetables in place of fresh for convenience. Served over brown rice made in my rice cooker.
Next up was a variation on this Fresh Broccoli and Vegetable Stir Fry with Cashews with chicken in place of tofu and the addition of a sliced zucchini squash.
For Friday night we had a little bit of a celebration with Gorgonzola Burgers topped with avocado and served with roasted sweet potatoes (roasted in the morning) and a nice bottle of red.
Hard work does pay off…
What strategies do you use to eat healthy during the week?