When I get into healthy eating and weight-loss mode, I tend to rely heavily on routines and repetition to keep myself on track. I will often eat the same breakfast every day, and then make a giant pot of my chicken lentil soup to eat for dinners all week long. A few easy meals like nori rolls or open-faced chicken salad sandwiches fill in for lunches so the day has some variety!
Here’s how I bring it all together into a week-long meal plan. If you have more extensive plans for your dinners, though, substitute the word “lunches” for “meals” — this set of recipes also works beautifully as a plan for a week of make-ahead lunches.
Like many rental kitchens, Bronwyn’s Nob Hill, San Francisco kitchen has older appliances, Formica countertops, a stainless steel drop-in sink, and basic contractor-grade cabinets. Not much to work with at first glance, but Bronwyn had other ideas. (That happens when you live in the same apartment for 12 years, as Bronwyn has!)
She painted the cabinets — and made them two-tone — and added in a few little touches that infused the space with warmth and personality. Now it’s totally charming! Let’s take a peek at all the little details.
By looking at them it can be easy to mistake parsnips for white carrots. Sure, they’re related, but parsnips do a wonderful job of shining on their own. And, there isn’t a better time than right now to be eating them.
Whether they’re new to you, or they make a regular appearance on your dinner table, here’s everything you need to know about buying, storing, and most importantly, cooking parsnips.