What I’m eating this week
I’m on a health kick at the moment. After one night with a co-worker and her juicer I bought one for myself. That first home juicing experience involved a chard, kale, beet, carrot, lemon, apple, cucumber, celery, and ginger concoction that was actually pretty tasty and variation will ensue when my juice arrives. Currently I’m finishing off some chili, a simplified version of this recipe, and today I’m playing around with variations on this mac and cheese.
For breakfast it’s mostly been oatmeal with dates and a tall mug of coffee because that keeps me from wanting to chew my arm off as I try to adjust to reasonable portion sizes. Will I keep this up? Maybe. It’s certainly not hurting that the nice weather has made me want to spend time outside. I’ve gone for a run every day that the temperature has topped 50°F.