This has already been another crazy week at work and it’s only Tuesday, no rest for the weary! Having a busy work schedule can make eating a high-raw diet a challenge requiring planning ahead which I have not been so great at the last few weeks. But it’s getting better as I get used to my newly busier schedule and hubby on business travel.
I relay a lot on these Rubbermaid Produce Saver containers and had to add a few more to my collection.
They’re lifesavers for storing mushrooms, which seem to turn into mush in 24 hours or less when stored in plastic bags in my fridge. They’re also great for storing home grown sprouts for up to a week in the fridge and broccoli and cauliflower seem to last over a week in these, perfect when I stash it in the back of the fridge and forget about it – another problem I’ve found as my schedule gets crazier.
I had to make a fresh batch of hemp milk this evening, a must for morning coffee and chia seed pudding. But not a fun thing to do while rushing to get out the door for work.
And I remembered to soak more seeds to start a fresh batch of sprouts since I’m hooked on growing sprouts fresh at home now.
Then feed a kitchen stalker.
Finally a little dinner for me, a simple salad with a simple dressing of:
- 1 tbsp. miso paste
- 2 tbsp. agave nectar
- 1 tbsp. rice vinegar
- 1 tbsp. dijon mustard
Just whisked together in a bowl and poured over the salad.
Simple, fast, and functional. Perfect for another lonely night when I’m not feeling too inspired. And enough leftover to pack for lunch tomorrow.
What kitchen routines are important to you?