Started off Monday with a trip to the market to stock up on fruits and vegetables for a week’s worth of lunches including pre-shredded carrots. Yes, I could peel and grate my own carrots, but this sort of convenience is hard to pass by. Also for lunch, I’m hooked on making wraps out of ordinary sandwich bread: set a slice of bread on your work surface, use a rolling pin to gently flatten it, lay on all your fixings, roll up tight, and cut into pinwheels.
I wanted to be sure some of the granola bars I made would be around for when I really need them (lunch boxes and after school snacks), so set aside half the batch to wrap in parchment, stow in a sealed bag, and keep in the freezer for grab and go convenience.
More Fall favorites this week: homemade applesauce and grilled sweet potatoes. Took a short cut by first microwaving the sweet potatoes until tender, splitting them down then center, rubbing with olive oil, and then putting them on the grill for just a few minutes as the chicken apple sausages sizzled. A hit
Snack food find of the week: Roasted chick peas with Indian spices discovered in Whole Foods. We had to restrain Mr. Mom’s Kitchen from taking down the whole bag.
Sometimes I plan to write about a specific nutrition topic , but then someone else does it so well, I don’t have to. In this case, Ellie Krieger gives the lowdown on Agave: healthy or harmful.
Free labor is certainly a compelling reason to have kids…. here’s Virginia pitching in with one of my book events this week. More to come: Omnivore Books on Sunday and 18 Reasons on Monday. Join me!
How was your week in food?