I really want to have nourishing food for this week. Since I hope to be busy with clients etc, this means prepping ahead. Today I want to make:

-Oatmeal-
- Juice
-White bean salad with chips-
- Quinoa
- Lentil Soup
-Hard boiled eggs-
-Rice-
-Cabbage rolls-
-Lasagna-
- Roasted root veggies
- Coleslaw
- Popovers

Go me!

Update: Well, I fed us three delicious meals each today. AND I’ve got a serving of lasagna and three individual servings of cabbage rolls tucked away in the freezer for M’s lunches…

Hope to cook a lot more throughout this week. Oh, and find some more meals I can prep for both of us at once (always a challenge with our diverse dietary needs.) That, and identify some more good meals that i can cook in big batches and freeze for lunches. I feel good when i can freeze a week’s worth of lunches at a time :) 1 week ago

• -instant oatmeal- 2 mornings in a row
• -juice-
• pop overs with -lentil soup-
• -hard boiled eggs-
• Indian mung dal stew
• chicken curry?
• chicken for salads
• meat loaf
• zucchini bread?
• latkes with coleslaw
• -white bean salad with chips-
• -cashew garlic pasta with veggies-
• deviled eggs
• quinoa bowl – kale, beet, carrot, cucumber, cabbage, peanut sauce?
  Or maybe zucchini, kale, grated carrot, chickpeas, broccoli and pesto?
• French toast
• -falafel-
• broccoli salad 1 week ago

Deviating from my meal plan is a fact of life. I’m proud of myself for staying low key about it and shifting plans as life comes up.

So far I’ve made:

• Middle eastern pizzas with the left over filling for lunch yesterday
• PB&J breakie melts
• French toast for my own lunch today
• Hard boiled eggs to have on hand and make egg salad easily
• Cooked rice, steamed cabbage, thawed meat, and made cabbage rolls which are now simmering away in the oven :)
• Oh, and a lone stuffed pepper (whipped up with the extra cabbage roll stuffing ;)

At least by creating the plan in the first place I have a whole bunch of meal ideas and ingredients ready to go, with a general sense of how long each meal will take to prep. 2 weeks ago

Here we go! Getting back on track :)

Eating schedule for L and M

Monday:
Breakie -Peanut butter and jam melts
Meat and egg veggie pile

Lunch – Middle Eastern Pizzas

Dinner – Chinese with P’s

Tuesday:
Breakie – Oatmeal for m
French toast for L

Lunch – Cabbage rolls with three bean salad
– Egg salad rolls with three bean salad

Dinner – Taco seasoned lentils with coleslaw and hard boiled egg

Wednesday:
Breakie – Peanut butter and jam melts

Lunch – Taco seasoned lentil salad with Stuffed pepper for M
– Taco seasoned lentil salad for L

Dinner – Twice baked cauliflower
– Egg and potato bake with garlicy greens

Thursday:
Breakie – Oatmeal

Lunch – Twice baked cauliflower with green salad for M
– Either out or left over egg and potato bake for L

Dinner – Apple German Pancakes

Friday:
Breakie – Left overs?
Lunch – out
Dinner – Pizza!

Saturday: TBD

Sunday: TBD3 weeks ago

Peanut butter and jam toasts for me. Which I whipped up and ate while making a pile of food for M – turkey sage sausage cooked up with sauteed onion and zucchini, seasoned with pesto and thyme, a little cheese, and topped with a couple of over easy eggs! Love feeding my love :) 3 weeks ago

Today I made:

• Hard boiled eggs
• Egg salad
• Middle Eastern Pizzas
• Chickpea and Kale Saute to take for lunches tomorrow

Yum! 3 weeks ago

Hard boiling a bunch of eggs, chopping onion, etc to have good common base ingredients ready to grab and go as I prep our meals for the week. 4 weeks ago

With M being in Belgium this last week, and my energy levels being low, I’ve skipped out in kitchen care and just grabbed a bite out a lot. I’ve now got two hours to tackle tidying our home and scrubbing down the kitchen. Then I get to go pick him up from the airport! Really want to cook good good this weekend and next few weeks. Which means ploughing through and getting the kitchen ready to do so. Always my least favorite part sigh. At least I’ve chosen to stay home from work this morning so I have the opportunity to do this since it is important to me! (Course 55 degrees and raining is another good reason to skip an outdoor chair massage promotional opportunity. Love this weather, but not for sitting around in. 4 weeks ago

Took a few weeks off cooking. Literally. Ate out way more than ideal. Ah well, excited to have a clean kitchen and fresh enthusiasm :) 1 month ago

The last couple of weeks have been challenging for me in terms of food. I’ve been busy and/or exhausted. Haven’t had the inclination to cook. Eating out knocks me off kilter further, as the food is rarely what my body actually needs. Tonight, after a couple days of mostly rest, I’m feeling much more invigorated and ready to make something simple and yummy for our dinner. Hope this is a new trend of self care again :) 2 months ago

Having a really good week. Enjoying lots of mellow nesting. So far I’ve made:

• French toast
• Fajita scramble
• Chicken noodle slow cooker
• Sheppard’s pie
• Veggies and meatballs over rice
• Baked Ziti with meatballs
• Chickpea and kale saute
• Stuffed sweet potato skins
• Stuffed peppers
• Lemon rice and falafel veggie bowls

Most of it has been for my sweetie. I’ve enjoyed some lighter veggie meals including apple and peanut butter, date nut snacks, etc, and grabbed myself a black bean and kale burger the other day for lunch while I was on the run. Over all I’m feeling really good about how I’m eating, and pleased that I’m getting some relatively easy to whip up favorites for M, including things that freeze well :) 2 months ago

Having an awesome partial day off. Took the time to chat with my mentor, and journal a whole bunch. Now it is 1:30 pm, and I’ve got two and a half hours to whip through the shower, go food shopping, clean out the fridge, and at least get our dinner made before I head off to work to see a client early this evening. Think I’ll be up late cooking. Ah well… good stuff, all of it :)

Update – 3:37…. well, got the shower, lunch, and the food shopping in. Also got exposed by perfumes and fresh ground coffee while I was shopping. I always forget to factor in the slump I can expect from exposures like this. Guess M will get to heat up one of our back up pre-made frozen dinners, and i’ll cook later tonight after I get home from seeing my evening client. Hate feeling wiped out like this sigh2 months ago

Overall I’ve been feeling really good about how I’m doing with this goal! Planning ahead makes such a difference! My plan for this week will work well with my work schedule. It is heavy on cooking for Tuesday and Wednesday, but will get us in a good place for the next couple of weeks as I’ll be freezing entrees for M’s lunches.

Monday:
Breakie – out/none
Lunch – Chicken noodle slow cooker casserole
Lunch – out for indian – whoops
Dinner – Lemon rice and falafels for L, meat balls and sautéed veggies for M

Tuesday:
Breakie – Fajita scramble
Lunch – Baked Ziti with Meatballs
Lunch – Broccoli Salad
Dinner – Stuffed sweet potato skins

Wednesday:
Breakie – French toast
Lunch – stuffed pepper with deviled egg
Lunch – Chickpea and kale sauté
Dinner – Peanut sauce veggies and Korean pancakes
Snack – Chocolate popcorn

Thursday:
Breakie – Oatmeal
Lunch – Sheppard’s pie with chickpea and kale salad
Lunch – Left over peanut sauce veggies
Dinner – pizza!
Snack – Macaroons

Friday:
Breakie – Pancakes
Lunch – Egg salad wraps
Dinner – Lentil soup
Snack – treats :)

Saturday:
Breakie – French toast
Lunch – New Season’s
Dinner – Pesto pasta with soft boiled egg

Sunday:
Breakie – Oatmeal
Lunch – Nachos!
Dinner – Falafel bowl.

Cooking schedule:

Monday:
Dinner bowls – saute veggies. Heat rest.
Baked ziti with meatballs

Tuesday:
Fajita scramble
Hard boil eggs
Broccoli salad
quinoa
Bake sweet potatoes
Stuff sweet potatoes and bake
Stuffed peppers
Devil eggs
Base for Sheppard’s pie
Bases for Lasagnas

Freeze stuffed pepper, sheppard’s pie base, bases for both lasagnas

Wednesday:
French toast
Chickpea and kale saute
Chicken
Boil potatoes and top sheppard’s pie
Peanut sauce veggies and korean pancakes
Popcorn and chocolate sauce
Macaroons
Oatmeal

Thursday:
None for L, M makes pizza

Friday
Pancakes
Egg salad
Lentil soup

Saturday:
French toast
Pesto pasta and eggs

Sunday:
Lemon rice
Falafel’s 2 months ago

This last few days I’ve followed through an made:

Blueberry oatmeal
Broccoli salad
Squash and sausage to go with lentil soup for m
Chickpea, kale, zucchini etc sauted salad
Soft boiled egg and pesto pasta
Falafels and lemon rice
Greek chicken salad for m to take for lunch tomorrow.

Got supplemented w Ms pizza party at work yesterday and him grabbing lunch out today. Still a reasonable batting average on good food for the two of us so far this week :) 2 months ago

Having a little more cash flow is allowing me to try some new recipes :)

Here is what I’ve got planned. May very well end up adapting as I go, but at least this is a plausible plan that will keep us well fed, within budget, and the food prep time is planned around my work schedule as it stands for the week.

Eating schedule:

Sunday:
Lunch – Lemon rice with falafels
Dinner – Yellow squash with sausage, feta, and thyme paired with lentil soup

Monday:
Breakie – Beet Oatmeal
Lunch – Yellow squash with sausage, feta, and thyme paired with lentil soup
Lunch – Broccoli salad
Dinner – Lemon and kale chickpea saute

Tuesday:
Breakie – Blueberry mango oatmeal
Lunch – Slow cooker greek chicken salad over lemon rice
Lunch – Left over falafel and lemon rice bowl
Dinner – Pesto pasta with Egg

Wednesday:
Breakie – Left over oatmeal
Lunch – Creamy chicken noodle pasta
Lunch – Roasted Garlic and white bean dip with chips
Dinner – Peanut veggies (and chicken) with korean pancakes

Thursday:
Breakie – Deviled eggs
Lunch – Peanut sauce chicken and veggies
Lunch – Left overs
Dinner – Nachos

Friday:
Breakie – Breakie burritos
Lunch – Left overs
Dinner – Pizza/flat bread

Saturday:
Breakie – Pancakes
Lunch – Egg salad
Dinner -

Cooking schedule:

Sunday:
Lemon rice
Falafels
Yellow squash with sausage and feta
Beet oatmeal

Monday:
Broccoli salad
Chickpea saute
Blueberry mango oatmeal
Chicken (for greek salad, creamy noodles, and Korean peanut)
Greek chicken salad

Tuesday:
Hard boil eggs
M makes pesto pasta to go with eggs?
Creamy chicken noodle pasta
Roasted garlic and white bean dip

Wednesday:
Peanut veggies
Chicken
Korean pancakes
Deviled eggs
Soak black beans

Thursday:
Cook black beans

Friday:
Breakie burritos

Saturday:
Pancakes
Egg salad

Shopping list in order:
- Broccoli
- Kale
- Lemon
- Mango
- Tomato
- Redpepper
- Carrot
- Onions
- Cilantro
- Yellow squash 3x
- Zucchini 2x
- Scallions
- Chives
- Dill/Rosemary
- Eggs
- Sausage
- GF soysauce
- Broth
- Pecans
- Olives

Looking at about $55 3 months ago

Managed to follow through on my aspirations. Sent him into work with both homemade breakfasts and lunches every day this week! Had dinner prepped for him every night as well! Yay me! Feels so good to give him so much nurturing nourishment. Happy that every meal I cook for him means one that he doesn’t spend $$ on poisoning himself w fast food. Healthy and happy all the way around. 3 months ago

- Pumpkin spice oatmeal with ground seeds and maple syrup
- More Broccoli salad
- quinoa pasta with creamy cashew garlic sauce and sauteed veggies (and and chicken basil sausage for M)
- Chef salad with lemon basil dressing
- stick to your ribs lentil soup.

Love eating so well! 3 months ago

in the last few days I’ve made:

- Pesto pasta with soft boiled egg and herbs
- blueberry mango and nut oatmeal
- Berry chicken and goat cheese salad
- Broccoli salad
- Stuffed sweet potato skins (stuffed with corn, black beans, etc)
- Peppers stuffed with quinoa, sweet potato, beef, herbs, and tomato sauce
- GF/noodle free lasagna using onion and beef base, tomato sauce, sliced zucchini, and mozzarella.

Lots of yum :) 3 months ago

I’ve been doing such a good job of planning our meals around the inexpensive staples. I am actually almost through what started out as 25 lbs of rice and and another sack of black beans. Time to re-stock on them, frozen chicken and one of new seasons meat packs, bulk pesto for M, etc. happy that my finances this month will allow for a substantial Costco run :) 3 months ago

This week is unfolding kind of organically. Am way off schedule since the beginning of the week. M has eaten out about 5 or 6 times from my lack of preparation for him in advance. My needs have mostly been getting met. And the last couple of days I have been energized to follow through w cooking.

I’ve made:

- lemon rice w lentil curry
- deviled eggs
- blueberry nut oatmeal ( enough for two days)
- black beans in the slow cooker
- stuffed peppers
- gourmet mini pizzas over flowing w veggies
- pasta topped w sweet potato curry

A pretty good round of healthy delicious eating!!!

Happy :) 3 months ago

The last couple weeks were rough for food. Our weekend at the coast was a highlight with lots of yummy home made meals we both really enjoyed. Otherwise, it has been a bit erratic. The fridge ended up being my stumbling block again. Thankfully M cleaned it out this last weekend, and I’ve got a fresh slate to work with. In planning our meals for this week I’m also prepping a bit ahead so that I’ve got a jump start on food for my trip to California next week.

Here goes!

Cooking schedule:

Monday:
Morning:
-French toast-
-Red lentil curry over lemon rice-
Crock pot baked ziti
Quinoa
Hard boil eggs
Evening:
Blueberry mango porriage for tomorrow
Salad for M
Deviled eggs

Tuesday:
Morning
Sweet potato stew
Evening
Pumpkin quinoa for breakie tomorrow
Soak black beans

Wednesday:
Afternoon
Cook black beans (freeze for CA)
Stuffed veggies (freeze for M)
Side salad for tomorrow’s lunch?

Thursday:
Morning
French toast
Evening
Quinoa pasta with cashew garlic sauce and veggies – freeze sauce for CA

Friday:
Morning
Pancakes
Tortilla lasagna

Saturday:
Morning
Veggie hash and eggs
Afternoon
Quinoa salad bowl
Lentil soup (for CA)
Soak chickpeas

Sunday:
Breakie burritos
Lemon rice (for CA)
Falafels (for CA)
Lemony chickpea and kale saute

Eating schedule:

Monday:
Breakie – French toast
Lunch – Red lentil curry over lemon rice with cucumber and hard boiled egg
Dinner for M- Baked ziti
Dinner for L – Golden beet salad with dill vinagret, quinoa, and egg

Tuesday:
Breakie – blueberrt mango porriadge
Lunch for M – Baked zucchini ziti and salad
Lunch for L – deviled eggs and juice
Dinner – sweet potato and peanut stew over rice noodles

Wednesday:
Breakie – Pumpkin quinoa
Lunch – left over sweet potato stew
Dinner – stuffed pepeprs and stuffed sweet potato skins

Thrusday:
Breakie – French toast
Lunch for M – Stuffed peppers
Lunch for L – Stuffed sweet potato skins
Dinner – Quinoa pasta with cashew garlic sauce and veggies

Friday:
Breakie – pancakes
Lunch – left overs
Dinner – tortilla lasagna

Saturday:
Breakie -veggie hash and eggs
Lunch – quinoa salad bowl
Dinner – Lentil soup

Sunday:
Breakie – breakie burritos
Lunch – Lemon rice and falafel bowls
Dinner – Lemony chickpea and kale saute

Shopping list:
Golden beets, dill, peppers, sweet potatoes for stuffing, mango, apple, quinoa, frozen corn, yellow squash, zucchini, carrot, cabbage

Pasta for ziti

Meat pack for M 3 months ago

Got a lot done in other areas of my life this morning. Did some kitchen care tonight on that I emptied and started reloading the dishwasher, cooked chicken and made salad for M’s lunch tomorrow. I also ended up at the grocery store twice, and am considering myself done w food shopping for the rest of the week.

Tomorrow my priorities are to clean out the fridge, cook good food for myself, and make an easy crock pot chicken comfort food dish for M. In that order. The fridge is going to take a toll on me as I let it get away from me, but w a lot of little breaks and time to tackle it will make it possible. Food for me is super important too. I tend to have more fun cooking for M, and then ending up without much for myself. Today I ate left over quinoa and garbanzo loaf, a quesadilla (Gf, dairy free), a few potato chips, peanut butter, and my green juice. Could have been worse, but it is a stark comparison to what I had planned. 3 months ago

Today M and I stopped for lunch at one of our local natural food stores for a quick bite on the way home from taking stuff to the storage unit. Sad to realize that even New Seasons, which is all about being sustainable and catering to our local tastes, has barely anything available that actually meets the criteria of my diet. Ended up getting a “hot wok” stir fry, with a red curry sauce since that was the only sauce out of the 6 that doesn’t have soy or gluten. Wasn’t too thrilled with it, as I miss having their peanut sauce or sweet plum sauce I used to enjoy growing up. Reminded me just how crucial it is I continue to meal plan and cook for M and I. Really, with the food budget I’ve got at the moment, and my body’s needs, it isn’t a choice, but a necessity. sigh

On the plus side, pinterest has yielded a little more inspiration for the week, and I’m pretty pleased with how low the $$ cost of my shopping list to provision will be :)

Eating schedule:

Monday:
Breakie – Blueberry pancakes
Lunch – Lasagna made with zucchini noodles for M
Savory kale and pumpkin scones with juice for L
Dinner – Lemon rice and falafels…. Left over quinoa with falafels for M.

Tuesday:
Breakie – Savory kale and pumpkin scones
Lunch – Salad for M – Chicken, avocado, cucumber, feta, chopped hard boiled egg, sunflower seeds, cilantro lime chickpeas
Lemon rice and falafel bowl for L – lemon rice, falafel, cucumber, chopped hard boiled egg
Dinner – Crockpot chicken noodle for M

Wednesday:
Breakie – Lemon poppy seed bread and juice
Lunch – Left over chicken noodle for M
Dinner – Nachos! With beet and cucumber salsas

Thursday:
Breakie – baked pumpkin oatmeal
Lunch – Quinoa with sautéed winter veggies and cashew garlic sauce
Dinner – Middle eastern pizzas

Friday:
Breakie – left overs?
Lunch – Zucchini and sweet potato hash with over easy eggs
Dinner – Burgerville with P’s

And to prep all this food I will need to stick to the following cooking schedule. Luckily I took my client load and other obligations outside the home into account as I was meal planning, so should work out ok :)

Cooking schedule:

Sunday:
-Bake lasagna-
-Juice-
Clean out fridge
-Soak chickpeas!!!-

Monday:
Blueberry pancakes
-Food shop-
Savory kale and pumpkin scones
Lemon rice and falafels
Hard boil eggs
-Prep chicken for M’s salad tomorrow-
-Assemble salad for M-

Tuesday:
SOAK BLACK BEANS!
Middle eastern pizzas for L
Lemon poppy seed bread
Crockpot chicken noodle for M
Lunch bowl for L

Wednesday:
Cook black beans!
Quinoa
Saute winter veggies
Make cashew garlic sauce
Bake pumpkin oatmeal
Prep beat and cucumber salsas
M makes nachos for dinner

Thursday:
Blueberry mango oatmeal for weekend
Hard boil eggs for weekend

Friday:
Zucchini and sweet potato hash with over easy eggs

And, just to be thorough:

Check freezer for:
- Butternut squash
- Blueberries

Check pantry for:
- Quinoa
- Red lentils
- Red onion
- Pumpkin
- Coconut milk

Shopping list:
- Cilantro
- Parsley
- Cucumber 2x
- Beets
- Feta
- Eggs
- Cream of chicken soup
- Egg noodles
- Zucchini 2x
- Carrot
- Sweet potato
- Coconut milk?

Ok, that does it :)

Also, if you are interested in getting the recipes for any of these things, feel free to PM me. I will either send you links for my blog, write the recipe out, or direct you to the pinterest posts I found them from for those I’ve recently gleaned that way :) 4 months ago

Thinking left over quinoa, sauteed onion and kale, and eggs… 4 months ago

Really enjoyed the creative process of looking at a bunch of recipes on-line and then doing my own thing as I made up a recipe for stuffed peppers for my sweetie to take for lunch tomorrow.

I ended up combining: sauteed onion, garlic, carrot, pepper, cabbage, a few heaping spoonfuls of the garbanzo/sweetpotato glop I had left over from making burgers the other night, and mild Italian pork sausage as well as some mozzarella.

They baked up really nicely! And then I paired them with some garbanzo loaf and lemon herb quinoa to complete his gourmet and relatively healthy lunch box :) 4 months ago

Getting the kitchen back to a place where we were able to start juicing again was key. All I’ve actually had to eat today was my black bean breakie burritos this morning, and juice since. I feel full of life, and ready to continue cooking into this evening!

I love cooking tasty morsels! Off to check the muffin tin breakfast bites I’ve got in the oven, and follow through on the sweet potato chickpea burgers I’ve got started. 4 months ago

Last night I made latkes which we enjoyed with home made coleslaw and applesauce I’d whipped up last week. I also got the kitchen back under modest control. Still more to do, but reasonable again.

Here is my plan for this week: Now to find the energy to follow through!

Cooking Schedule:

Saturday night:
-Latkes-
-Coleslaw-

Sunday:
-Breakie burritos = Black beans with onions and eggs-
-Juice!-
Clean out fridge
-Food shop-
-Lemon rice-
-Indian lentil and asparagus saute-
-Chickpea sweet potato burger with dill cucumbers- a
-Eggy potato bites-
Frozen blueberries with greek yoghurt
Lemon poppy seed bread

Monday:
-Cashew Garlic Veggies-
White bean rolls for tomorrow
Breakie bars for tomorrow

Tuesday:
-Warm Breakie frittata bites-
Quinoa salad
Fish for L
Chicken for M
Breakie bars for tomorrow
-Stuffed pepper for tomorrow’s lunch - meat, onion, pepper, zucchini, carrot, herbs, cheese?—
Lasagna for freezer

Wednesday:
Cabbage, Kale, and carrot salad
potato coconut pasta bake

Thursday:
Shredded chicken skillet—zucchini, onion, pesto, chicken.
Hard boil eggs

Friday:
Blueberry pancakes
Egg salad rolls
Lemony kale, zucchini, and chickpea saute

Eating schedule:

Sunday:
Breakie -breakie burritos = Black beans with onions and eggs-
Lunch -Lemon rice, Indian lentil and asparagus saute-
Dinner -Chickpea sweet potato burger with dill cucumbers and coleslaw-

Monday:
Breakie -Eggy potato bites-
Lunch -left over burgers and coleslaw-
Dinner -winter veggies with peanut sauce-

Tuesday:
Breakie – left over Breakie frittata
Lunch -Winter veggies and chicken w peanut sauce for M.-
Dinner – Quinoa salad with Fish for L and Chicken for M

Wednesday:
Breakie – breakie bars
Lunch -For M Quinoa salad with stuffed pepper-
For L – Left overs from weekend
Dinner – Cabbage, Kale, and carrot salad as side for potato coconut pasta bake

Thursday: Valentines!!!
Breakie – Shredded chicken skillet
Lunch – Cabbage, Kale, and carrot salad as side for potato coconut pasta bake
Dinner -M making us gf personal pizzas :)-

Friday:
Breakie – blueberry pancakes
Lunch – Egg salad rolls
Dinner – Lemony kale, zucchini, and chickpea saute 4 months ago

I’m excited about the idea of cooking good things, but have to deal with my kitchen first. It is a disaster still, but enough is enough, and I’m off to spend an hour tackling however much I can accomplish in that time :) 4 months ago

M shopped on his way home, and made me basil Gnochi as a treat for dinner. It was so tasty! But did have some gluten in it, and now I’m a pile of slightly achy mush. Waaaah! Ah well, nothing time, hydration, and perhaps some anti-inflammators can’t fix. It was a sweet gesture, and I just have to get back on the band wagon of keeping the kitchen clean and cooking our dinner in advance in general. 4 months ago

M ended up super hungry and stopping to grab food on the way home from work around 4 pm. He’d eaten the lunch I’d sent with him about 10:30 am. Another good reason to make sure he gets a substantial breakfast… anyway, I’m glad he ate, but that left me on my own for dinner. I ended up just making up a simple platter of dairy free nachos using the Daiya cheese. While it was baking I went ahead and made him a serving of avocado pudding for breakfast tomorrow. I found the recipe on pinterest oridgionally, and then did my own thing with it. I used: 1 ripe avocado, decent drizzling fresh lemon juice, 2 large tablespoons greek yoghurt (we had some the fridge anyway) 2 small teaspoons honey, and a drizzling of vanilla extract. I blended it with my little food processor attachment on my hand blender. Turned out smelling pretty good, but of course I couldn’t taste it with the combo of dairy and avocado. It ended up being a good consistency. Hoping the lemon juice will stop it from browning too badly before he gets to eat it tomorrow. Think he’ll probably take it to work and smoother it in the granola I made him a few weeks back :) Will report later as to his feed back…

Sadly the kitchen is now just as bad as when I wrote earlier, but the good news is I have a few hours tomorrow to tackle it. Little bit by little bit :) 4 months ago