zucchini, yellow squash, sweet red pepper, white onion, and an overload of grape tomatoes
Made using this recipe from Alycia and Justin. So very easy and delicious. I even got two other people (in addition to myself) to eat it alongside our grass fed burgers - bunless for me, of course.
I added some baby carrots and zucchini to the grass fed chuck - later tonight it will be done, packed up for lunches for the week, and added to this collection in the fridge:
Zucchini quiche in the back (pre-cut into 2-egg portions) and brussels and bacon to the left. I actually made double what is pictured in the veggie picture up top so I could have plenty leftover, which explains the container on the right.
You would think with all this prep work that I'll be prepared for anything this week, but tomorrow I won't be following my usual routine. At 5AM Sean, his dad, and I will be hitting the road for the hospital at UPenn, and I'm expecting to spend the full day there. Sean's having orthognathic jaw surgery done - if you're curious, watch this pretty cool video of someone else that had it done. I'll eat a big breakfast before I go and bring a Larabar for when I get hungry, but other than that I think I'll be taking on the challenge of braving the cafeteria! I'm hoping I can escape with something other than a boring salad or more fruit. Wish me (and Sean) luck! :)