We’ve been upping our gastronomic adventures lately. In addition to trying to drop a few pounds (Erin) or many pounds (Jason), we’ve also decided to crank up the intensity on our general foodie-istic tendencies. That we can do this, eat healthily, generally pretty cheaply, and still lose weight (8 lbs so far), says a lot about the overall state of the American diet (though that’s a topic for another post). Suffice it to say, our menus lately have been really good, and our budget for food hasn’t been too terribly affected. We’re probably spending slightly more on ingredients (higher quality, more expensive stuff), but the expense is more than offset by the fact that our portion sizes and meal frequency has dropped. Snacking on lots of fruits between meals will do that.
Erin got a gift certificate that she used for us to go to a Whole Foods cooking class last week and it’s paid culinary dividends. Normally we try and eat really well (thanks to her aunt and uncle who started us down this road a few years ago), but now we both feel like we’ve passed a certain plateau where we’re actively branching out beyond our normal standard meals. Tonight’s menu:
Grilled chicken with avocado chimichurri served over a bed of sauteed vegetables with raclette topped broiled tomatoes. Outstanding!