05/26/2024
It's a warm quiet day here today. After a short outing to the park with Poochie ( ) I decided to clean out the freezer of leftovers and turn them into brand new food.
First up: Quiche. Julia Child's recipe for onion tart is my go-to, and I have a bag of onions that aren't getting any younger, so browning onions is my first task. Usually while that's going on I make the crust(s), but today I am cheating and using pre-made deep-dish pie crusts I bought at the grocery store. I'll also include leftover ham, shredded cheese, and some garlic. Once they're cooked I'll cut and freeze in quarter-sized portions to pull out a bit at a time.
Next: Chicken. I have thighs in the crockpot with two peeled and chopped sweet potatoes that were just starting to sprout (whoops). After everything cooks I'll have cooked chicken to freeze and use later for tacos, enchiladas, salads, etc. The potatoes I'll mash and serve tonight with some sauteed shrimp, which is Hubby's favorite.
Next: Vegetable Soup. I was at a party where someone brought a veggie platter and didn't want to take home the leftovers. I took them home and froze them. Today I broke them out and chopped up the carrots which I'll add to the chicken broth I've already got in the freezer, chicken (see above), a couple of cans of corn I got on sale, and a can of beans.
Next: Pasta Topping. That same veggie platter had small tomatoes, which I saved in the refrigerator. I'll halve them, saute in olive oil and garlic, add the shrimp, and add some chopped green onion that I've been saving. That will be most of the dinner tonight.
Why do this? For me it's fun: it's like a puzzle (or an episode of "Chopped") to see how much I can use and not waste. We don't like eating a lot of leftovers, so changing the food makes it appear different.
Also, I am very motivated to improve my gut biome by eating at least 20 different plants each week based on an article I read in AARP. Nuts count, so instead of a handful of cashews we'll have mixed nuts. I bought large see-through containers at Big Lots for the new snack mixes I'll be making with dried fruit, nuts, and small crackers/pretzels.
If I eat just a portion of each food I've listed above this week, I'll be at 8 plants right off the bat, and that's just dinners (I'm counting garlic as a plant). Adding at least one fruit to breakfast and two vegetables at lunch (lettuce and tomato on a sandwich, or raw veggies dipped in dressing), will boost me 20 more plants, well over my target goal.
The harder part, for me, is varying the diet so that I'm not just eating the same thing over and over. Tonight I'll add roasted Brussels Sprouts to my meal and I'll be choosing more vegetable-oriented salads at the grocery store tomorrow instead of pasta-based.
To help me, I downloaded an "Eat the Rainbow" worksheet from a vendor on Etsy. I'll be able to check off which items I've eaten each day to keep myself accountable. I printed off sheets for my husband and my cousins, too, as they are all on different food journeys.
Best of all, I'm decluttering our snack area, the freezer, and the refrigerator AND saving money. Win-win!