Because some have asked, here’s what’s in all those containers:
- Roasted Vegetables (zucchini and carrots)
- Black bean and mango salsa
- Lime and garlic marinated grilled chicken to go with salsa (used this recipe for chicken and salsa)
- Large round containers have my entire lunch in them which includes: mashed sweet potatoes (baked and then mashed - no butter or milk, just a little bit of ground cinnamon and salt), more roasted vegetables (curry cauliflower and carrots) and lemon garlic grilled chicken (I used this recipe for the chicken, but didn’t turn it into a salad as the recipe calls for). Clearly I’m not one of those people who cares if their food touches.
Things not pictured that will be consumed this week:
I used to eat a banana every day, but I stopped to explore different fruits. However, as I’ve progressed with my marathon training I’ve woken up to some meeeeean charlie horses and cramping. No. Thank. You. Bananas are back. Oranges and nectarines, I shall miss you.
Total, I spent nearly 3.5 hours cooking today, but I’m completely set for the week. Honestly, I made so much chicken that there was enough to put half in the freezer. If I’m lucky this food will feed me through a good part of next week. Victory!