Sunday Menu

Standard

Tonight, Jeff and I are making:

Chard and White Bean StewMediterranean Eggplant and Barley Salad, and Rice and Chicken Pilaf with Toasted Almonds and Dried Currants.

I also might make Smashed Chickpea Salad, a slight departure from the hummus kick I am on.

I have been so stressed out lately–eating out too much and eating all of the wrong foods.  I cook each weekend, so that we can have healthy food during the week, but when the week’s stress knocks the wind out of me, I call Papa John’s.  Or Kowloon’s.  Or go to sushi.  Or Quiznos. Or Wendy’s. (What an embarrassingly long list!) But this habit, as comforting as it is in the moment, is expensive–and is rather conducive to weight gain.  Fatty-ness. Eating may make a person feel good momentarily, but tight jeans the next day (and not tight in the sexy way) make me regret the takeout from the night before.

I chose these recipes for their Mediterranean flavors–light, simple, wholesome.  All of them will reheat nicely when we take them to work for lunch.  I really look forward to the rice and chicken pilaf–the combination of cinnamon, garlic, dried fruit, and chicken sounds amazing.  When I went grocery shopping for the ingredients, the Market of Choice as out of dried currants, so I bought dried cherries instead.

If I find the energy and inspiration, I’ll take some pictures of tonight’s cooking marathon.

 

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