When I travel, I love eating local, roadside foods. Last week, we ate at diners and truck stops and road side stands. In the South, this meant fried catfish, hush puppies, biscuits and gravy, rich she-crab soup and incredibly good bar-b-cue. After ten days of this kind of eating, we are all ready to get back to a healthy diet at affordable prices.
Yesterday, I made a big pot of tomato sauce for spaghetti and filled a couple of re-cycled jars to keep in the fridge. Today, I shopped for vegetables and beans, fruit and rice. Tonight’s menu, slow baked tomatoes, I cut them in cubes, added canned artichoke hearts and served them over brown rice, paired with Cindy’s Parmesan crusted asparagus. Delicious!
The plans for the rest of the week involve spinach and mushrooms over quinoa, with a sprinkling of feta, minestrone soup, hummus and pita with kalmata olives, and, for snacks and deserts, strawberries and pineapple with greek yoghurt.
There’s nothing like a week of rich, fried food to make you appreciate light, simple, healthy eating.