I’m going to be totally frank here: this was not my best week. It should have been fabulous, but it wasn’t. Who can predict these things?
But I’m never giving up.
I press on.
This blog helps me to refocus every single day. Refocus on things that are important to me, like health, when I could easily become totally distracted into “real” life problems (which are also very important to me, but tend to take my brain entirely away from balance and into obsession).
So I am forcing myself, even though I really don’t feel like it, to get down on “paper” exactly what I plan on cooking this weekend and into next week. It’s the right thing to do.
Here’s a preview of what I plan on cooking during week 4 of The Eat to Live Cookbook Project. It’s going to have to be a light cooking weekend, like last weekend, because of some work and social obligations, which means I really need to focus on Saturday and get this healthy food into my refrigerator. We’re almost all out of what I’ve cooked!
Plan for Week 4:
Almond Balsamic Vinaigrette, p. 81. I almost cannot keep enough homemade, oil free salad dressing around. I’m running out before the week is through! I guess we are eating a lot of salads, which is a really good thing!
Apple Bok Choy Salad, p. 116.
Black Bean and Butternut Squash Chili, p. 175. While it’s not getting any colder, it’s getting darker out earlier, so I guess it’s high time for a chili!
Avocado Chocolate Pudding, p. 296 I find that if I don’t have a Nutritarian dessert available at all times (really each night), things don’t go so well for me. Bring on the healthy-ish desserts!
Buy the book and follow along!
Do you know what you are cooking this weekend?