This winter is going to be an eventful one for us. We have some MAJOR repairs that have to be done in our home to make it more livable and keep it from sinking into the earth! We have had problems with a leaky basement and swampy back yard almost from the first day we moved in. So now, we are finally able to do some repair work and have some excavation done to prevent further damage. We are also having some minor work done in the kitchen and spent some time this evening putting some of our staples and pots and pans in boxes so the lighting and painting can be done. We will be able to keep using the kitchen until they are ready to repair and refinish the floors in the living room and hallways and then the real fun begins! We will have to move out for a few days and my dogs and cat will have to be boarded . I do NOT look forward to being away from home and my kitchen and trying to remember everything I need for work. I am already anxious thinking about clearing out all the furniture and then having to put everything back. I keep reminding myself this is a good thing and we are fortunate to be able to have the work done. So, it will be interesting to see how we do with keeping our food healthy in the midst of this craziness while trying to facilitate an Engine 2 diet 28 day challenge group!
Tomorrow we have our first Engine 2 meet up and I’m really looking forward to meeting some new folks who are coming and getting to know one another as we team up in small groups to make some yummy dishes together. I spent a good bit of my day getting the recipes ready, making sure the ingredient list was complete and shopping for the event and for our food this week. This is my kitchen table full of food and equipment to take to the event at my church tomorrow. We’re expecting about 20 folks! Everyone is bringing some of the ingredients we need and we’ll cook together, enjoy our meal, and watch a video of Rip Esselstyn explaining the hows and whys of the Engine 2 diet.
My food today:
Breakfast: Blueberry banana oats with spinach, grape nuts, and almond milk
Lunch: Leftover rice and beans with salsa
Supper: Salad with red wine vinegar, whole wheat penne with tomato sauce