Thursday, October 31, 2013

The Eat to Live Cookbook: Friday Recap and Next Week's Cooking


I'm going to be totally frank here: this was not my best week. It should have been fabulous, but it wasn't. Who can predict these things?

But I'm never giving up.

I press on.

This blog helps me to refocus every single day. Refocus on things that are important to me, like health, when I could easily become totally distracted into "real" life problems (which are also very important to me, but tend to take my brain entirely away from balance and into obsession).

So I am forcing myself, even though I really don't feel like it, to get down on "paper" exactly what I plan on cooking this weekend and into next week. It's the right thing to do.




Here's a preview of what I plan on cooking during week 4 of The Eat to Live Cookbook Project. It's going to have to be a light cooking weekend, like last weekend, because of some work and social obligations, which means I really need to focus on Saturday and get this healthy food into my refrigerator. We're almost all out of what I've cooked!

Plan for Week 4:

Almond Balsamic Vinaigrette, p. 81. I almost cannot keep enough homemade, oil free salad dressing around. I'm running out before the week is through! I guess we are eating a lot of salads, which is a really good thing!

Apple Bok Choy Salad, p. 116.

Black Bean and Butternut Squash Chili, p. 175. While it's not getting any colder, it's getting darker out earlier, so I guess it's high time for a chili!

Avocado Chocolate Pudding, p. 296 I find that if I don't have a Nutritarian dessert available at all times (really each night), things don't go so well for me. Bring on the healthy-ish desserts!




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 Do you know what you are cooking this weekend?


 
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