I didn’t make a shopping list last week because we had so many left overs from my daughter’s birthday party and extra odds and ends around the house. It was kind of fun to be creative with what we had, clean out the fridge and not waste food.
Sometimes dinner looks like this and that’s ok 🙂
I taught Yogapuncture for Spring in Crystal Lake Friday night over at Bonnie’s. It was, as usual a lovely evening and we talked a little about spring foods and how to keep a happy, healthy liver energy. (there’s two more opportunities for Spring yogapuncture this month at OhmMother Yoga in West Dundee and Blu Rain Yoga in Antioch too)
Because we are in transition dinners will have some yellow foods to nourish the spleen energy (the spirit of transition) some warm foods since its technically still winter and some green and lighter foods of traditional spring.
What are you in the mood for, for dinner?
Crock pot spaghetti squash and meat balls (first time giving this recipe a go but I love the concept)
Almond crusted salmon with garlic mustard aoli on a bed of lemony creamed spinach (look for a recipe this week)
Pork Chops (they were on sale at the farmer’s market, I’ll be cooking them and serving them alongside some asparagus and mashed cauliflower)
Skillet Gnocchi with white beans and chard (one of my favorite dinners!)
Homemade Rueben sandwiches