Generally, what’s on my plate for both lunch & dinner starts with salad greens in a bowl, followed by a choice of tomatoes and/or seasonal fruit/berries, then a sprinkling of nuts (walnuts, diced almonds, or an unsalted mix of whatever’s available). Sound a little limited? Needs must, Dear Ones! Read on ~
When I was room-renting, I was given 2 half-shelves in the fridge, a bit of a cupboard shelf for some cans, and sometimes some of the door of the freezer. (I learnt how to open that door veeery carefully.) I was quite grateful to have them!
Food-shopping wasn’t much of a problem, but I quickly realized shelf space would be the deciding factor. Over the summer/fall I tried joint meals, but decided over the hols to shift to my own meal-planning.
I started relying on microwavable frozen veggie combos, such as corn/green bean/pea & carrot instead of fresh. They’re frozen microwave-in-the-bag (less prep time) and non-GMO (not genetically modified) veggie combos.
Farmers market produce? Again, only if marketed as organic. Even then I’ve had grower/sellers skirt the issue with the practiced ease of an obfuscating politician.
What’s that you ask? Oh, those pita chips sitting in the back are a real favourite, in the garlic-chive combo. They’re from an international marketing company whose store name starts with “a.”
For a protein source I stick with chicken breast tenderloins or a bit o’ beef, but will tell you about them another time.
With thanks to Deb & Donna for co-hosting this every-first-Monday of the month challenge!
Bye!
PS/Salad dressing? I’d recommend, from that same store, their “aged balsamic,” but I’m partial to balsamic. 😉
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