Chef Paul and I were among the crowds at Trader Joe's the afternoon of Superbowl Sunday. Somehow we made it out alive and I'll sleep better knowing that my fridge is well stocked! With rehearsals beginning tomorrow morning and knowing that I'm called from 10-6 every day this week I know I need all my essentials: eggs, egg whites, milk, fruit, veggies, Greek yogurt, tofu, sandwich thins and a few other novelty items like frozen vanilla Greek yogurt and meatless chicken tenders.
Keeping with the typical Sunday routine we cooked all three meals. Chef Paul and I ate little to no starches throughout the month of January (a very challenging diet choice but very successful!), so this weekend we've been slowly reintroducing certain foods that we hadn't eaten since 2012. Very yummy gluten free banana pancakes for breakfast; salad with pears, Gorgonzola and avocado for lunch; and baked cod with leftover rice for dinner.
The wild card Superbowl item of the evening was a healthy, carb friendly version of spinach and artichoke dip with endive spears (my new favorite vehicle for transporting deliciousness into my mouth) rather than chips.
All in all it was a win for both the Baltimore Ravens et moi!