Week Three of #Cook90

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Epicurious issued the #cook90 challenge to cook 3 meals a day for 30 days in January and I decided to accept. (Read: Why I’m Going to #cook90.)

22 days down. 8 to go.

Cooking Ahead Wins Big

This week saw big shifts in schedules for us as husband’s work had him gone several nights and I began taking an online class two nights a week. Everything we’re eating on the nights I have class comes straight from the freezer supply of pre-cooked-by-me dinners, giving me lots of motivation to keep up the weekend prep cooking.

Eat and Repeat

In trying not to constantly repeat dinners, I’m noticing meal planning getting progressively harder as we move through the month. Apparently we’re creatures of habit when it comes to eating. But I’m also dipping hard into our freezer stockpile, which lends itself to repeats. But meatballs can be turned into lots of things and we love burritos, so maybe repeats are OK.

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A Cooking Challenge

img_8873One of my favorite people recently began an autoimmune protocol (AIP) diet to help ease some of her symptoms. It’s super restrictive, but I’m determined to make it as painless as possible for her. So this weekend I cooked her an AIP-friendly lunch. There was no sugar, wheat, dairy, eggs, nightshades, nuts or additives to be found. I enjoyed the creative challenge of creating a menu that was healthy, delicious and met AIP diet standards. We dined on sage and garlic rubbed pork, sweet potato and apple puree, and salad with avocado and a ginger-basil vinaigrette. Italian sodas made with a blueberry vanilla reduction, and mango banana granita for dessert rounded out our meal.

Onward to Week 4

After conquering the first week of eating a home cooked dinner before night classes, I feel confident we can do it again. I’m heading into the last stretch of this challenge, and if I’ve made it this far, I can do another week. Right…?

Recipes from this week:

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