What worked:
The nuts for snacks worked beautifully, and surprisingly so did the frozen mango fingers. Muesli is also a winner for breakfast. Much less (read no) feeling like I wanted to go to the corner shop for naughties. What was really interesting to me, is that I didn't want to pig out on the snacks. Just a small amount in my nut dish = approx 1/8 cup was enough. AND just the one Mango finger was good.
Steaming the fish in the microwave was very nice. The fish was cooked and succulent, the sauce - a slosh of soy sauce, a slosh of white vinegar was tasty, and the steamed veges with fish was very nice.
Salad veges with tuna and salsa was a good and easy meal to make.
Canned soup was OK - but with the weather being hot and humid, it was too bulky for the weather. Save this for winter.
What didn't work:
Making eggs for breakfast turned into - how to weld an egg to a pot. I do not have the focus to boil eggs first thing in the morning.
Cooking at dinner time. Apart from the fish, it was pretty much a wash-out. If I want to have lentil curry, then it needs to be cooked during the day when I have the energy. Evening is a no-spoons zone. And that goes pretty much for any meal that isn't just being stuck into the microwave for some minutes.
If I want to use a menu plan, then it would be a good idea to have a printed copy stuck up in the kitchen. Because that's where I need it. It being in the blog mean that I had to turn on the PC and find it before I could eat. Adding too many spoons to the activity.
What to Change:
- Write out Menu Plan onto piece of paper and stick up on Fridge.
- Stick to non-cook breakfasts
- Find a day with space for cooking, and pre-cook meals for dinner. (not this coming week)
- Increase/Research more no-time meals.
Me and He-Who-Must-Not-Be-Named (No, not Voldemort, the OTHER creepy guy. LOL)planned our dinner menu for a couple of years. We usually switched the days around every now and then (eating the Wednesday dinner on Friday etc, depending what we felt like) and we also schedules "left over days" for the days when we suspect we would have less time or energy to cook.
ReplyDeleteMy advice is that whenever you cook dinner you cook twice as much as you need and freeze half of it. It takes the same amount of time and spoons as cooking for just one meal but it soon fills up your freezer for those days when you don't have time or energy to cook.
That sounds like a thoroughly worthwhile and splendid idea. I will do that.
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