Eating before a three week vacation is like eating before you move. You take stock of every item in the fridge and pantry that could possibly go bad, and you figure out how to eat it all before you take off. That was us last week trying to eat all the veggies in the house before Saturday morning.
We had three sweet potatoes when we started the day Thursday, but thanks to some quick thinking got down to two before lunch by making sweet potato hashbrowns.
These hasbrowns are among some of my favorite for paleo breakfasts and are quickly made with shredded sweet potato, salt, and onion powder. I served mine up with a sunny-side-up egg, the last scallion I had, and a chai tea; while Ben scarfed his down before running out the door to work. Have I mentioned how easy these are for grab and go meals??
I didn’t realize how early I had to catch a bus for my 3pm appointment so I grabbed a banana on my way out the door to tide me over until I got back home.
Check out that finger… lookin way better!
Lunch, as always, was leftovers from the night before.
I have never eaten cauliflower mash before, but I woke up on Wednesday morning after having dream of them all night long. Ben was in charge of dinner that night so I
mentioned, hinted, told him we needed to have that with our dinner instead of the regular side of cauli.
He whipped up steak, cauli mash, and carrots while I was out and had it ready for me when I got home around 10 that night. He also made a beautiful honey mustard sauce to go with it… we both agreed that without the sauce this meal would have been the pits!
By dinner we were left with two sweet potatoes, a shallot, half an onion, and carrots. Ben stopped on the way home to pick up a chicken and we roasted all of that together with a little garlic, olive oil, thyme, and maple syrup.
Definitely enough for leftovers Friday!
How do you clean out your fridge before a big trip or a move?