This morning I remembered my goal to include more superfoods in my daily meals. Tonight’s dinner—pork loin with rutabagas and carrots—is wholesome and satisfying, though it doesn’t happen to feature any of the original items on my superfood list.
For breakfast I enjoyed oatmeal topped with almond butter, flax seed and a gingerbread granola. In just a few weeks I’ve discovered a reliable way to genuinely love oatmeal; simple additions make it comforting and flavorful.
Snacks today were simple: walnuts, green tea and an orange. Lunch was a spinach salad with grilled chicken. Photographing meals during the school day is a challenge; I teach kindergarten and by the time I shepherd the kids through the line, settle their lunches and manage their backpacks, my food is usually warmed and I only have about ten minutes to eat. I may start taking pictures while I pack my lunch in the morning to avoid that rush.
Dinner was prepared in my new Le Creuset green French oven. I debated buying one for years—like the red mixer, it’s something I considered carefully to be sure I would use it regularly. My birthday is coming, and in the past I’ve received money from family to buy spring clothes. This year I decided to spend that gift on cookware instead. I also noticed I can fit into many of my older clothes again after losing weight, so instead of buying new items I’m making use of what I already own.
Roasted pork loin with rutabagas and carrots.