Cookin’ and Killin’ It
Don’t worry vegetarian readers, I’m not talking about killin’ an animal for cooking (see title). I’m talking about killin’ my goal to cook more meals at home. Yesterday I mentioned I was planning to get a Whole Foods salad after the gym. Well I got to thinking throughout the day as I was researching which recipes I wanted to use for food prep this weekend. I’ve eaten at home, without takeout, every night this week since Sunday. Why not make it a full week of weeknight meals at home, with no takeout? Why not go all the way and just kill it?
That’s just what I did! After the gym (where I got in a killer personal training session by the way, more on that later!) I went to Stop N Shop and picked up ingredients for the meals I plan to prep that weekend, plus some frozen veggies so I could make Tina‘s Creamy Laughing Cow Cheese Veggies. I already had the Creamy Swiss flavor at home though, so I just used that instead of Chipotle. I still kept the frozen broccoli, but I used frozen baby cabbages instead of edamame/spinach because I have never cooked with frozen baby cabbages and wanted to see how they’d turn out (obviously they wouldn’t turn out as good as the roasted kind). I also cooked up a pot of Goya chickpeas and black beans (with added garlic salt and cumin) on the stovetop. I combined the beans, creamy veggies, and some leftover meatloaf into a bowl for a delicious veggie and protein packed meal. Perfect for post-strength training.
