Tomorrow starts off the 10-Day Produce and Protein Challenge, hosted by Kimi at The Nourishing Gourmet. I’ve signed on, and I’ve already been tuning my mindset into the P&P idea. Tonight’s dinner, for example, uncured sausages with tomatoes, red pepper, and zucchini, all served over kale. Yum. And my lunch salads will come in handy.
My plan for the 10 days is to add an egg or two to my breakfast, along with maybe some veggie, then eat a huge salad with lunch, and add more veggies than usual to dinner. I’m cooking for myself most of the time, so it should be easy to make simple, P&P-focused meals.
Of course, there is the little matter of the hurricane.
So, I’m in the path of Irene, which means I could be without power for a day or two this weekend. My plan for that involves phases. Phase one was going off to the store to buy jugs of water and non-perishable food. I got Muir Glen tomatoes and Eden beans, since they’re packed in BPA-free cans. Plus, I got a spaghetti squash and some sweet potatoes, plus a bag of mixed nuts. Eggs can stay out of the fridge for a bit, as can the butter. Yeah, I might not get in 4 cups of fresh produce every day for a couple days, but I can tack on some extra days at the end to make up for it.
The other part of preparing for a potential power outage is making sure to consume all the perishables, as much as I can, before the storm hits. No, I’m not going to worry about the freezer, since it’ll stay pretty cold for a while if I don’t open it, but I am going to make sure to eat all my salad and dairy. Which means salad and cream for breakfast today. Maybe with some local cheese. How’s that for a real food breakfast?
How are any other real-foodie East coasters prepping for the potentially annoying weekend?
This post is part of Fight Back Friday at Food Renegade.