Today's lunch was a chopped salad using up all of the vegetables I prepared a week ago. I have to say (again!) that prepping vegetables for the week increased my vegetable consumption by so much. I was able to put this salad together in less two minutes. And best of all, it was delicious That dressing. Sigh.
For dessert I enjoyed a raw (my cocoa wasn't raw) brownie made using this recipe from Jenny Cornbleet. I substituted Majool dates for regular pitted dates and raisins for the cherries. I also added a little too much water to mine, but they were still really good. If you like fudge brownies, you'll like these. Bonus: they take just a couple of minutes to make and they keep you full for hours and hours.
Dinner was a meat sauce that I made a big batch of for the week served on oatmeal bread. It tasted a lot like a better manwich (manwich? is that it?). A side of carrots with the last of my dressing.
And now I watch the Grammys to see this pretty lady perform:
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Just recently started following your blog and love the way you write.
how do you prepare your vegetables in advance? Do you cut them up and store them per meal in a separate container or do you just chop everything up and grab handfuls as and when needed?
Thanks Carlette! I just cut them all up at once and grab handfuls as I need them. I usually store them in glass containers or baggies.
Okay, I am definitely going to try that brownie.