Breakfast is easy. It’s almost always oatmeal and occasionally a smoothie bowl. Lunch time is very low-maintenance (leftovers, toast, eggs, salad). But dinner is tough.
The past few months it’s become more and more of a struggle to figure out what to cook. So, I’m going to start keeping a record of what we eat for dinner. My hope is that this will provide some inspiration for my future self and whoever else wants to follow along.
For the week of August 31-September 6, we ate:
-A tweaked version of Smitten Kitchen’s corn fritters. They were great. I made a bunch and froze them for an easy, quick meal. We had some salad and sweet potato fries on the side.
-Some Greek salad, which is a little heartier because of the feta. We ate it with sourdough, smothered in the sundried tomato pesto from this video (the soup is also one of our favorites).
-I made a big batch of my vegan bolognese. I froze 2/3s of it for later use.
-A quick hashbrown (grated potato, onion, salt pepper, fried in a pan), topped with some avocado and scrambled egg.
-Our favourite lasagna.
-We snacked on a date and coconut version of these chewy granola bars.