Paul and I had set aside tonight for grocery shopping but neither of us felt like driving out to Arlington (the stores we visit out there are larger and have a wider selection of goods than the grocery store close to our apartment in DC). We decided to grab our reusable bags and take our chances at the store a couple of blocks from our place. The weather was nice for walking, at least.
As I suspected, they were out of certain things I wanted (broccoli, squash, zucchini, etc), but I found enough staples to ensure I can make everything on my meal plan this week.
(In those green produce bags are bell peppers, cabbage, onions, and avocado. That pear juice in the back is Paul’s.)
Breakfast: Two hard boiled eggs, leftover shredded chicken
Lunch: Coconut Curry Chicken Stir-Fry served over kelp noodles (last night’s dinner)
Dinner: Baked salmon, cucumber salad, zucchini and squash
The salmon turned out really well. I rubbed the filets with a little bit of olive oil and a smear of Dijon mustard, then sprinkled them with salt and pepper. The aluminum foil-covered pan baked for 20 minutes in a 350-degree oven.