Do you ever walk down an aisle in the grocery store, something catches your eye, you pluck it off the shelves and that’s it. End of story, something new enters your life and you wonder how you never tried it before? That’s me and canned salmon. What? Canned salmon? Is this the 90’s?
I think one of the hardest things to do is come up with quick and easy weeknight meals. I try my best to plan out my week, but I always have a handful of dinners that seem so rushed and thrown together. When I come across tips or shortcuts that make life run a bit smoother, I’m a sign me up, shout it from the rooftop kind of gal.
I grew up with picky eaters. For so long, picky eating meant that you ate butter noodles, grilled cheese, and made sure that literally nothing on your plate was touching each other. You know who are you are. You’re picky. You should know this about yourself.
I’ve been getting really inspired by colorful veggies lately. Now that I think about it, the recipes coming at you this week are ALLL about colorful veggies. I see them in the store and I have to try them. I’m not sure if it’s in my head, but I swear the colorful veggies taste sweeter.
When I was little I used to get soft shell tacos from Taco Bell. I’d happily open them up, and use my spork to scoop out the insides. I’d methodologically eat the lettuce. Then the cheese. Then the meat. Because you have to save the best for last. Then I would bite two eye holes and a mouth hole in the soft shell and use it as a mask.