October 8, 2021
Day 85
Since I had lots of fresh veggies in the house from last week’s Coop basket, it was time to get in the kitchen and cook. I roasted delicata squash in one pan and a made a roasted radish with their greens and walnuts dish from one of my programs. I also cooked a bag of dried chickpeas in the instant pot to make hummus. When they were cooked, I put some in a vegetable soup base I’d taken out of the freezer and had that for lunch. While I was at it, I cooked some quinoa to have on hand. I find if a few staples are cooked it’s easy to put a meal together quickly. Then I made the no sugar added banana nut muffins (a weekly staple now). The dishes were piled high!
Then I realized the diabetes prevention program session for last night included a kitchen demo, so I quickly cleaned the kitchen with my sons’ help, and got out all of the demo props including a scale, measuring cups, and some food items.
No sugar added again yesterday and I’m organized for the next few days.
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