I generally begin my Saturday mornings at the Tuscaloosa River Market. The photo shows some of what I found last Saturday. Vegetables came from a number of farmers (and a couple of things from the grocery store). My biggest challenge is not usually buying produce – it’s prepping the produce and cooking. While I love to cook, sometimes it feels a little too much to prepare everything. (That small green squash in the middle had already been in the refrigerator at least a week.) Enter my friend, Mary, who said, “let’s get together and prep food for the week.” We had a great morning of cutting, roasting and prepping so by Saturday afternoon, the vegetables looked like the second photo. I have cut up vegetables, spiralized vegetables, and chopped vegetables ready for the week. I have no excuse not to eat well this week.
At home I took a selection of vegetables, a can of kidney beans since I didn’t have black beans, and some vegetable stock and made soup for the week.
I know that I have written about this topic on a number of occasions but prepping food really is a key, in my opinion, to being able to eat well. I am avoiding writing “eat right” because there is not one right way to eat. I believe that there are foods/ingredients to avoid but there are times when that is difficult. I prefer a plant based diet but I know there are times when I may not be able to eat exactly as I prefer. I do the best that I can on any given day. Today I have my soup, part of a leftover salad and some fruit. All in all I am happy with the outcome.