Days 202-212: Sunday, July 21, through Wednesday, July 31, 2013
We’re just going to fast-forward through the last couple of weeks. Needless to say, it’s been super busy between work, family in town, church events, the renovation project, etc. With the extra events, I haven’t been as strict on the dairy-free diet, and I definitely notice a difference, so starting back tomorrow I’m doing the dairy-free thing again. Last week, we cooked up a big batch of ground turkey and seasoned it for tacos or taco salads, chopped up several veggies, and ate on that most of the week. I also made a big egg casserole with fresh spinach and mushrooms, cheddar and chipotle gouda cheeses, and ground sausage. It worked really well to have food prepped ahead of time and just grab quickly. And I really enjoyed sitting down to a fresh cup of coffee with my mom every morning and evening. 😉 I’ll miss having her around, but I know she’s glad to be home. I am definitely looking forward to things slowing down…but I’m not sure when that will be yet–maybe October?!
Day 213: Thursday, August 1, 2013
Breakfast was a fried egg sandwich, using coconut oil and whole wheat toast. Lunch was pumpkin black bean soup with blue corn chips, a fresh tossed salad with tomatoes and avocados, and some strawberry-blueberry pie. Snack of hummus and lime tortilla chips. Dinner of shredded wheat cereal with a fresh South Carolina peach and soy milk with some blueberry-peach-mint water. It was a delicious, nutritious day…and very productive!
And now to work on flowers for another wedding. Pictures to come…