Now, I'm not going to pretend that a trip isn't made harder by having to spend a night cooking before you leave. However, I noticed that a lot of the people I was taking my course with had to rush to restaurants on our lunch breaks, and came back complaining about the bad food they ate. I was able to enjoy my food and some time outdoors on my lunch break.
Last but not least, my choice of meals was dictated by what I had left in my fridge that I didn't want to go bad, in case you wonder what possessed to me to combine some of these foods!
Celery from my Field Good Farms CSA Basket, and it was delicious! I don't eat hummus regularly, and I always mean to make my own, but I don't always get around to it.
-lettuce from my Field Good Farms CSA Basket
-corn Relish, recipe here
-organic Kalmata olives
-guacamole (avocado, pressed garlic, and lime juice mashed together)
-gluten-free pepperoni (I bought mine at the Sundridge Fall Fair, but it's generally getting a lot easier to find these kinds of products gluten-free)
-re-fried beans (organic ketchup, cumin, smoked paprika, fried onions, and warm pinto beans mashed together....it's true, they were never technically RE-fried)
The edemame came from my Field Good Farms CSA Basket, and I was blown away by how much better it tasted than any edemame I've eaten before. It was amazing! I topped this dish with a bit of Bragg's Liquid Aminos.
The beef came from Sobey's, which has brought in a whole new line of ethically and sustainably farmed meats. I haven't yet researched these meats to see how credible their claims are, but I can say that they taste considerably better than almost any other meats I've found on the grocery store shelves in North Bay. I'll be buying a chest freezer in the next few months, and then I'll be placing bulk meat orders from local farms. In the interim, I'm purchasing the most healthful and ethical meats I can find. Though I did eat meat more frequently in this post, I tend to eat meat (beef, chicken, etc.) once every week or two, and fish about once a week.
-baked butternut squash, scooped from the skin
-Daiya shredded Mozarella 'cheese'
-mixture of rice, lentils, and onions (recipe here)