I had a wonderful weekend in Denver, mixing pleasure with business, and got home Sunday night. Which means we didn’t do our weekend grocery shopping. I’m heading out of town Wednesday for two weeks; extensive shopping just didn’t make sense this week.
Vegan convenience food to the rescue.
I decided to let my local Whole Foods help me out. For two dinners, a lunch or two, breakfast, and snacks, I walked away with this:
Last night we stir-fried the cuban beans (prepared with onion and poblano pepper) and veggies and served them with Whole Food’s housemade whole wheat tortilla chips for a nacho dinner. Tonight we’ll have the Beyond Meat Chicken-Free Strips with simple veggies over risotto rice (just seven minutes in the pressure cooker). I’ll have the pupusas and superfoods salad for lunch Wednesday before going to the airport and I’ll enjoy the Whole Soy yogurts for breakfast (with cereal) and as snacks, as well as the carrots and sriracha humus for a snack.
When reading food blogs one may often wonder: am I supposed to be cooking from scratch for every single meal? My answer? I live in the real world. I dine out. I cook at home. And sometimes I need help with cooking when my schedule is nuts. I adapt to my situation.
What are your tips for eating well during busy times? Let us know in the comments.
