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Here We Are Again.... Week 3

Updated: Mar 4, 2021

Well, hello there! Did you find yourself having to feed the people in your house supper again this week? My friends, THREE things are certain in life: death, taxes, and FEEDING YOUR PEOPLE SUPPER! So, here we are again! Here's what we ate this week:



Just regular ole tacos. Nothing fancy. I use ground turkey instead of beef, and I like this taco seasoning that I get at Whole Foods.

Because look at the ingredients... all real foods that don't make my head hurt trying to pronounce.

Some of us eat our tacos on flour tortillas, and some on hard shells. I serve it along side copious amounts of cilantro, chopped red onion, salsa, dairy-free and regular cheddar cheese and sour cream, jarred jalapeno peppers, avocado, and lime wedges. Complaining is generally relatively minimal on taco night, which probably makes me think I like tacos more than I actually do... but really... who doesn't like tacos?


Chicken Salad Salad

Yes, that's what I actually call it. It always starts off as a weird supper night, then usually ends well. When I'm asked what's for supper (the minute I step in the house on any given day after 4pm), and I answer "Chicken salad salad" there are some low-key grumbles... I think because the word "salad" is used twice. But whatever. That's its name and I'm not changing it.

I love cookbooks, but I'm also a bit of an intuitive cook and like to do my own thing. Chicken salad is one of those that I like to do my own thing. Here's MY version of chicken salad. Use as much or as little of all the ingredients to your own taste. Experiment with it!

I poach about 6 chicken breasts, then shred with 2 forks when cooked and cooled.

chopped basil (maybe around 1/2 cup)

mayo (we use vegan and soy-free, somewhere between 1/2 to 1 cup, depending on how mayonaisey you like it)

chopped red onion (1/4 cup or so)

celery (is there such thing as too much celery?)

green grapes (however much you like!)

curry (start with 1/2 teaspoon and add more if you like)




bed of greens- serve about a cup or so of the chicken salad on top

olive oil and balsamic vinegar- to drizzle over the greens and a little on the chicken salad


Chicken Noodle Soup

Again, I kind of do my own thing here.

I sauté about a cup each of chopped carrot, onion, and celery in some olive oil.

Chop or shred 4-5 chicken breasts (if you're smart, you'll have them already made from the batch you poached the night before).

Add some rosemary & thyme to your taste.

Be liberal with the salt & pepper.

I use a couple boxes of chicken bone broth, then supplement with chicken stock if more liquid is needed.

Add as much pasta as you like (I use gluten-free rotini, but egg noodles are traditional).

My big secret that makes my soup DELICIOUS is nutritional yeast. Super crazy good for you! I add about 1/4 cup. You can read about it if you're not sure what it is. Get it at Sprouts or Whole Foods. Looks like this:




Pizza. Movie: Rudy



One day, I am SO going to do this on Nacho night. I took a screen shot of it from somewhere in social media land sometime around the beginning of the pandemic. One of the many silver linings that I'm not sure would have been invented had people not been bored out of their minds at home. So, whoever owns this table and this idea... my hat goes off to you.


Mac N Cheese with berries and salad

I use Annie's Mac'n Cheese. And gluten-free, dairy-free variation from Daiya.

Here's to another week of keeping everyone alive and WELL!

The struggle is real.

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