Here’s how I know it’s time to get back on the meal planning wagon: my dinners over the past week have largely consisted of cereal and pizza.
It’s like being in college again.
But that’s what happens when you travel for four to five days and come home on a Tuesday to an empty fridge and an elementary school open house, followed by three days of work, some important life/career decisions (more to come on that) and a craaaaaazy karate birthday party for 18 6- and 7-year-olds …
When I sat down to plan this week’s meals, I had a few revelations: (1) I’ve gone on a food and drink bender the last 10 days or so, so I’m feeling a bit sluggish and unmotivated, (2) I have a couple of dinners planned with friends this week (which is a total rarity; I’m lucky to have plans like this once every few weeks!), (3) Our farm share is nearing the end and I want to make good use of this week’s produce (carrots, kale, fennel, leek, eggplant).
So I tried to select dinners with lots of veggies, including two soups that scream fall to me. I also want to try experimenting with doing a lot of meal prep on Sunday as a trial run for some schedule changes that will take place on November (again, more to come on that at a later date, I promise).
Sunday: I have a dinner with some blogger pals but during the day I will be making a butternut squash hummus (interesting, right?), a recipe Dr. G. found, and a butternut squash soup. Other prep: slicing red peppers, hardboiling a few eggs and cutting carrots into strips for easy roasting for the kiddos.
(New Food) Monday: Butternut squash soup (I’m hoping the promise of rolls with dinner will help encourage the kiddos!)
Wednesday: Potato leek soup
Thursday: Veggie burgers and shaved fennel salad
Friday: Drinks/dinner with work colleagues
Saturday: Canadian Thanksgiving (AKA “Bring On The Elastic Waist Sweatpants”). Wondering what the heck I’m talking about? Check out this post from last year.
My fall racing season is in full swing; next week, I have two races (the Tufts 10K for Women and the Baystate Half Marathon) in six days. Um, it sounded like a good idea at the time. Of course, I didn’t take into consideration how fall allergies always kick my butt (I get laryngitis every October).
But I’m not backing down, no matter how crappy and congested I feel. Gotta get through the next few weeks.
Sunday: 9 miles
Monday: Body Pump
Tuesday: 4 miles
Thursday: 4 miles
Friday: Boot camp
Saturday: Walk or low-key 3 miler (I am running the Tufts 10K on Monday).
Anyone else in the thick of fall racing season while also dealing allergies? How do you handle it?