The past few days have come with a stark realization – I am no longer a stay at home mama. I’ve been taking on small gigs here and there (freelancing, writing and event producing) for the past year and slowly those have turned into more steady work. I’m super happy about how well these little bits of works have transitioned into my day-to-day life. I now find myself with quite a full plate of regular responsibilities outside of the house. Nothing to overwhelming, but I am now firmly planted in the land of work-from-home. Hmmm.
My perfectly balanced little groove has come into a bit of flux this week with an injured daughter and heavier workload thrown into the mix. I’ve put together a fairly thin meal plan for the remainder of the week that will address the produce in the CSA box that I have a more difficult time improvising with. The fridge contents should be edited down enough after for full on winging.
Spaghetti | Mixed Greens in Lemon Vinaigrette
Roasted Root Veggies | Quinoa Salad | Oven-broiled Tofu
Farmhouse Veggie Burgers | Grilled Smashed Potatoes
Pinto Bean, Tomato & Butternut Squash Soup | Sandwiches
Apple Pancakes | Tofu Bacon
Steam-fried Eggs | Beet Patties
Snacks & Stuff:
Roasted Chile Salsa
I’ll be making my standard breakfast fare during the week with some nicer and more complete meals for breakfast on the weekend. Also making some test pies in preparation for my husband’s upcoming birthday. They’ll be my first ever, so I’ll be sure to post pictures of the successes/flops. Any tips for me?