Tag: cooking

 

Hello, Dear Readers!

I’m currently setting up the new home of A Measured Life in my new apartment. If you follow me on Instagram you’ll see I’ve posted some photos of AML’s new headquarters. I’m also revamping my menu to be a little more flexible. Instead of scheduling what I eat when, I’m just going to list the meals I’ll be making during the week. Also, instead of making different dinners every night and eating leftovers for lunch, I’m shaking things up with different lunches. I’m also switching the weeks from Sunday – Saturday to Monday – Sunday, so I can grocery shop on Mondays.

To be totally honest I was ashamed of my old kitchen: it was functional but pretty ugly. My new, upgraded kitchen should be the perfect setting for lots of fun food photography to come! Here’s my menu for this week:

What does your menu look like this week? Let me know in the comments!

 

My dear readers, moving is hard work. My move is this coming Sunday, so things will continue to be sparse for a while. In fact, my menu will be changing, as I will soon be cooking for one. I, for one, am ready for a menu mix up, and I hope you are, too! The Pork Posole will actually be a huge batch so that The Hubs and I will each have a batch to take with us to our respective new homes. I get the keys Thursday and am ready to get everything moved in and show you my new place! I’m going to have a much nicer kitchen for making delicious food to share with you lovely people, but for now continue to bear with me as I transition to my new home! ❤

What does your menu look like this week? Let me know in the comments!

YOU GUYS. I finally made the Homemade Blueberry RXBars! FINALLY! And they are tasty!

We’re continuing cleaning out our fridge and freezer in preparation for the move, and we’re making progress. The london broil for tonight’s dinner was the remnants of a much larger piece of meat. The chicken, bacon and barbecue sauce for the Monterey chicken are all taking up space. We always buy carrots in 5 lbs bags so roasted carrots seemed perfect. The remainder of my homemade sauerkraut, combined with a lb of hot dogs and a couple of small pork chops taking up freezer space will make Wednesday’s dinner. And leftover phyllo dough inspired the mushroom strudel.

Lastly I’ve been told I need to up my protein before I can go back to donating plasma, so I’m beefing up breakfast with high protein banana muffins! (I also have leftover overripe bananas, of course!)

What does your menu look like this week? Let me know in the comments!