And so it begins…
The plan is to spend May seriously job hunting and packing (with a side of crafting). This means that all the time I used to happily spend cooking and begrudgingly cleaning up afterward will now be devoted to other things.
Because I am totally impaired when it comes to throwing a meal together (quickly) based on what’s in the fridge/pantry, I resort to instant meals when short on time.
Here’s what I mean:
Monday: Fantastic Falafel on Pita with Tomato & Sprouts
Wednesday:Vegan Libre Cashew “Cheese” and Spinach-stuffed Manicotti (dried) smothered in Whole Foods 365 Pasta Sauce, and maybe something green (but no guarantees)
Thursday: Thai carry out
Saturday: Vegan Pantry Sundried Tomato Pesto as pizza base on Whole Foods Whole Wheat Pizza Crust, topped with pine nuts and artichokes
Sunday: Two Vegan Boys Orange & Cranberry Granola with almond milk and/or Popcorn unless the JumbleBoys take me out to dinner ;-)
Treat of the Week: Even if we don’t go out on Mother’s Day, I’m hoping they’ll make me Nom!Nom!Nom! French Toast Muffins, and maybe we can have a picnic brunch someplace pretty.