Last night and this morning...

So, as I mentioned yesterday, the hubster-to-be was in charge of dinner and it was a complete hit! I got back from yoga, which was amazing because Lisa, my Friday instructor is great! It was a packed class, and I was mat-to-mat with people (which I do not like b/c I can't focus) but the temp was just right and the pace of people around me was good too! I prefer to practice at the front of a class so I am not distracted by people in front of me (or put off balance) and last night I realized that I am finally getting good at this yoga stuff! I was sweating from the heat and not so much from exertion which helps my breathing to relax and enables me to hold poses longer and stronger.

Back to dinner- I got home, showered and dinner was served al freso on our make-shift, former dining room table, patio set. That's right- we took our old table that we got in Arizona and weren't using and put it on our patio. Soon, before it gets cold, I will spray seal the table with heavy duty lacquer so it can sit outside in the fall/winter. Tonights menu was at my request and featured grilled salmon served over wilted spinach with tomatoes and onions. On the side we had green beans (frozen/organic) with brown rice (frozen/organic). It was DEEEElicious! I literally scarfed it down in 10 minutes flat. I left hubster-to-be in the dust which  never happens b/c he is literally the fastest eater in the east!

*another disclaimer about photos- still can't find my camera and last night it was already getting dark when we started to eat*

So all in all, dinner was faboo and it was the perfect night to eat out- not humid, no bugs! We are thinking this might be a new Friday night post-yoga ritual!

Here is what has been staring me in the face all week:

This is a bag of good-lookin carrots, unfortunately not local and not organic, that I picked up a week or two ago in the Strip District. I got them b/c they were cheap and I planned on making juice with them in my new juicer. I made about half of a pitcher's worth of carrot/apple juice and didn't even use half of the bag! Now I need to find a recipe to use up the rest of these carrots. I am thinking Curried Carrot Soup. I love soup any time of the year and I looooove curry. I might check my recipes at home to see if I have any that look a bit more exciting, but this one looks pretty darn good- minus chicken broth for veggie broth, of course!

This morning, I didn't have anything in the cupboards for breakfast. This seems to happen to me on Saturdays usually becuase Sunday is my shopping day. Here is what I ended up with for breakfast, from local coffee shop Kiva Han.

California wrap (egg, avocado, sprouts, chipotle spread with iced coffee and a side of sriracha- yum!

As evidenced by the carrots, and the near-spolied salad I had for lunch, I am really making an effort to waste less food. I have a MAJOR, TERRIBLE tendency to over-buy at the store (costing me more money, especially at Whole Foods) and not getting around to cooking the fresh produce that expires the fastest. I have found that making one or two full recipes of a dish carries me through the whole week and I only inject quick quesadillas, salads, veggie burgers or tofu when I need a little extra. This method of cooking 2 dishes ahead of time, and taking it for lunch or eating it for dinner really helps me not buy my lunch at work and eat healthier. However, I get sucked in, almost every Sunday, to buying too much and I am going to try to prevent myself from doing that tomorrow with every ounce of my being. Clearly, this week's menu will feature soup, which means I need something with some fiber/protein and that usually comes in the form of beans or legumes like lentils. With that, I better get back to looking up recipes work.

Later!

What dish do you think would go well with Curried Carrot Soup?

What recipe do you make that keeps well as leftovers?