OK, I know I’ve been away for a while, BUT I have three–yes, three–recipes to share with you today! Hopefully, that will make up for my absence 
I’m also going to share with you how I plan my meals for the week. Although I’m not always the best when it comes to planning ahead, it can make such a difference in how I’m able to spend my time during the week and the choices I make when it comes to what I eat. Basically, if I have healthy options available when my hunger strikes, I’m less likely to reach for those convenient but unhealthy options that usually appear in the form of pre-packaged foods. As they say, “If you fail to plan, you plan to fail.” Besides, I would much rather have some of this Pesto Quinoa Veggie Salad than stale, overly salty, and greasy chips any day!!
It all starts at the grocery store–my home away from home. Although I would love to buy everything that I want each and every time I get groceries, that’s just not possible. One thing that stops me is obviously money. I could easily spend hundreds thousands of dollars in one trip, but then my hubby and I wouldn’t be able to pay rent (which is slightly important). Then there’s also the issue of sorting out what I could actually do with all of that food. Although my belly sometimes seems like a bottomless pit, there’s a limit to how much I can eat (though my hubby might argue otherwise). Moreover, there’s not enough room in my already-jam-packed freezer. So since I can’t have everything I want (I know, first world problems), I try to incorporate different foods into my grocery cart and diet each week and keep those foods in constant rotation.
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Although I’m slightly obsessed with roasted beets and would gladly eat them every day, I’ve also recently developed a love for raw beets. While raw beets lack the subtle sweetness that develops in roasted beets as they caramelize in the heat, they possess a wonderfully earthy flavor and crunchy texture that’s just divine in salads. In addition to their flavor and nutritional value (they’re rich in B vitamins, manganese, and antioxidants), red beets also turn everything they touch a beautiful shade of fuchsia. This is bad for clothes and cutting boards, but great for food. (Seriously though, you might want to change into a ratty old t-shirt when it comes time to shred the beets. Consider yourself warned.)
