I’m continuing to try to change my eating habits. Last week wasn’t bad; lots of eggs and yogurt and fruit. I did have bacon once, as well as one doughnut, and both times I followed up those choices with something healthier and lighter, to try to balance out the day. That’s new for me, too.
This weekend, I made quite a few things, with plans for one or two more. Saturday I made a batch of baked French toast and a black bean enchilada casserole–both of those went to a friend who had her second baby a couple of months ago–and Sunday afternoon I put together another enchilada casserole for a neighbor with a new baby of her own.
Yesterday was also St. Patrick’s Day, so that means that while breakfast was a small serving of baked French toast and some strawberries, followed by a lunch of yogurt, fruit and granola, dinner was Irish bangers and mash with brown gravy.
I also made a batch of slow-cooker oatmeal, and chopped onions and bell peppers so I can make a pot of vegetarian chili tonight as well (I’ll add some seitan to that for protein). That should take care of quite a few breakfasts and lunches–which hopefully will also help keep my food costs down during the day.
I started meal planning back at the end of January and I dare say it’s one of the better and smarter things I’ve done. Even Mr. Muse doesn’t ask me “what’s for dinner”, he just looks at the plan.
We’re still not quite that systematic, but hopefully we’ll get there soon.
I love cooking like this – we find we are so much happier with what we eat, how we feel, and with our spending when we plan and cook from home. We’ve actually grown quite spoiled – finding ourselves not wanting “other” food than what we do at home and take with us. Planning is a great way to stick to, well, uh, the plan. 🙂 Just couldn’t find a better word there for a second.
I’m kind of astonished at how much better I feel. Now I just need to figure out how to manage things that are a little more picnic-y, since Saturday playdate at the park has become a mainstay with us.