The Importance of Stocking the Kitchen

The weekend got away from me. Between my birthday party and Easter, I just never got around to meal planning and grocery shopping. I’m not really sure why Easter was even a factor in that, since I don’t celebrate it, but I was confused to whether stores were open or not and I guess that combined with laziness got the best of me.

We had enough stuff leftover from the party to eat on Monday night. Then last night was my monthly dinner club. I knew that I desperately needed to get to the grocery store tonight. First, I stopped at the gym. I did 30 minutes on the Arc Trainer and 15 on the Stepmill (aka the stairmaster from hell). When I got home, I took Murphy on a 20 minute walk, showered and before I knew it, it was already 7:30. And I was hungry.

So I started snacking. First I ate a piece of pumpkin bread.

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Recipe adapted from The Runner’s Cookie.

2 cups whole wheat flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup pure pumpkin
1/2 cup unsweetened applesauce
1 ripe banana
1/4 cup canola oil
1 tsp vanilla extract
2 tbsp flaxseed mixed in 5 tbsp water

Preheat oven to 350 and grease a 9 x 5 loaf pan. Mix flaxseed in water and let sit for five minutes. Meanwhile, mix dry ingredients in bowl. Mix wet ingredients in separate bowl. Mix wet and dry together. Cook for 35 minutes.

Makes 9 pieces.

Thanks for the recipe, Corey!

I sat down with my cookbooks and computer and tried to come up with a grocery list, but my grumbling stomach wouldn’t let me. I almost went back for a second piece of bread when I stopped myself and decided to make dinner. Dinner being a creative use of the word since I had refried beans mixed with salsa, cottage cheese and Morningstar Farms sausage crumbles.

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Not exactly what I’d call a balanced meal but at least I wasn’t constantly snacking and then eating dinner on top of that. I really struggle with that. If I don’t have a very clear idea of what I’m making for dinner and all the ingredients on hand, I’ll end up snacking. And then when I figure it out, I’ll eat dinner on top of it. It’s like adding at least 200 calories to my dinner.

In order for this not to happen again tomorrow, I made a quick run to Kroger.

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We’re supposed to get some major storms tonight so I went without a grocery list. I did have several coupons so I sort of based what I bought on that.

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And came home with some staples. Not enough for a full meal, probably, but enough so I can actually have a vegetable and don’t have to eat a can of beans! (Beans, salsa and cottage cheese is actually really good though.)

Stocking the kitchen is really important to me. Oddly enough, when we don’t have anything to eat in the house (and I mean anything good or anything to make a meal, not actually no food), I eat too much because I’m not satisfied. When we have an abundance of good food, I eat the proper amount.

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