Things have been picking up at work for both Dan and I. Add rowing, gardening, scuba diving (for Dan) and general life to the mix and we'...

Food Prep

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Things have been picking up at work for both Dan and I. Add rowing, gardening, scuba diving (for Dan) and general life to the mix and we're suddenly quite busy. Still, eating well is a top priority for us. So this weekend, while I was doing laundry, cleaning the house and telecommuting to work, I also put in some time by the stove.

On Friday night, while Dan packed for a scuba trip, I was busy in the kitchen cooking up pasta and rice, all while getting our tofu pressed/marinating, chopping broccoli and cleaning up dishes from dinner.
Tofu, black rice and pasta. That giant pot is full of black bean soup.
Saturday was all about sweat and tears—onions galore!



I made a bolognese style pasta sauce with fake ground beef. It's not something I would normally buy, but our housemate left it here when she moved out and it needed to get used up. It'll be a nice change from beans and tofu.

I also caramelized a huge batch of onions. Well, it was huge until I cooked it.


Our menu plan for the week:

One of the new time saving strategies I've been using: re-using meal parts. For example, we used peanut sauce last week, and made a big batch of it so we had some this week. We're using rice multiple times, and having black bean soup twice with different fixings.

I've also planned lunches so they can be quick combinations of things in our fridge. Saturday's lunch was plain, pre-cooked pasta tossed with artichoke hearts, olives, nutritional yeast, soymilk and paprika. It took 6 minutes to make, including three minutes in the microwave.


It's not ideal. My dad would probably be appalled by our pre-cooked plain pasta. We'll probably be sick of black bean soup by the end of this week. And chances are we'll deviate from our plan at least once, probably twice during the week.

Ultimately, though, we'll eat our fair share of broccoli, onions, kale, whole grains, beans, tofu and more oh-so-good for you things. And all this while working, training and living very full lives.


About Post Author

Michaela is a lightweight rower based in New Milford, CT. She writes about life as an elite athlete and always travels with snacks.

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The Lightweight

The Lightweight

About Michaela

An Olympic hopeful training out of the GMS Rowing Center in New Milford, CT, documents her training, eating and life in general. Follow along as she gets faster, fitter and wiser.

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