My late Grandmother used to say, “Eat to live. Not live to eat.”
I think she was referring to how mundane food can become, at times. But I also believe there was something even deeper to be gained from her phrase: There are only so many hours in our lives. Sometimes food steals too many of them.
It’s all about prepartion – to make our work smarter not harder.
When planning our weekly menu, I focus on making meals that revolve around the same ingredients. Not only does it make leftovers an entirely fresh new meal; but there’s no such thing as wasted food. Our grocery bill is less and the work load becomes lighter.
This is a preview of two such meals we ate last week.
More details on how this all works and recipes, coming soon!