First meal plan of the year! Ahhhh, it feels good to get back to basics. I didn’t bother with a meal plan this week because we had a short work week, but next week will be my first full week back at work so I’ve gotta get down to business this weekend packing some lunches. I’m going to dust off my spiralizer and keep things light on Monday and Wednesday with my usual veggie noodles + protein combo, and for the rest of the lunches next week I’m thinking of bringing back my Meze Bowl recipe.
When I wrote out that meal plan I totally forgot that I’m going to be traveling to Helsinki for work on Tuesday, which means a totally obnoxiously early start to the day (I think we’re on a 6:30am flight) and not always the best food choices available. I’m thinking I’ll pack a freezer burrito or some sort of wrap along for the day and maybe some chopped veggies to snack on. I think Paul will kill me if I run the blender that early in the morning and I don’t think a green smoothie will make it through airport security (I don’t usually eat early in the morning) so breakfast will probably become something portable like a breakfast wrap or maybe overnight oats in a portable container.
1. This is a great and incredibly important campaign. So much food waste (around 40% globally) is of perfectly good fruits and vegetables that don’t fit within industry standards of how good produce should look. Checkout endfoodwaste.org to find out where you can buy produce that’s beautiful on the inside around the world.
2. Five habits of healthful eaters: changing how you think and feel about food.
3. How to get people to cook more? Get eaters to complain less.
5. Seasonal Affective Disorder (SAD). Can nutrients help?