Great news! I am losing weight. Hooray for The Eat to Live Cookbook Project!
But just as wonderful as that is, is the fact that focusing on cooking from one cookbook and one cookbook only has really simplified my life. Meal planning is so easy and quick and there is always healthy food in the house, ready to eat. It seems like this project might add stress to my already hectic life, but the reverse has actually happened. My life has gotten easier and better.
Here’s a preview of what I plan on cooking during week 3 of The Eat to Live Cookbook Project. It’s going to be a much lighter cooking weekend and week for me because of my weekend plans (it involves girls and a hotel, that’s all I’m sayin’), but it doesn’t mean I can stop cooking. We’ve got to eat no matter what else I have going on in my life!
I’ve also got to get caught up here on the blog with posts of things that I have made but haven’t posted yet, so don’t expect any slowdown on the posts, at least not next week.
Plan for Week 3:
Apple Oatberry Smoothie, p. 50
Nutritarian Caesar Dressing, p. 82.
Broccoli Mushroom Bisque, p. 148.
Persimmon Pudding, p. 295. I’ve got Persimmons ripening in a brown paper bag on my counter. It takes quite a while for them to get to the right stage of ripeness.
Buy the book and follow along!
Do you know what you are cooking this weekend?