Still haven't caught up on the start of this thread but aiming to start this year off better than last. I mostly aimed to finish last year better than it started but a few days in Ireland with little to no control over food meant realising once more that far more meals are far less balanced than one would hope. Still, at the two meals I ate out, I made decent choices considering what was on the menu, I think. Once bruschetta (which came with a big helping of rocket, not my favourite but at least something green in a sea of very brown/beige days) and sweet potato fries and the other with a salad as a starter of a two-course meal instead of going for a dessert. Mind you, the salad was enormous so I left behind most of the chicken and mostly just ate the salady-bits.
Anyway, have watched Consumed over the christmas, I was inspired yesterday to rearrange my kitchen cupboards somewhat. It's all about the optimal use of the space you have! I have one big, deep press that I had been using for tins and jars but stuff was just so hard to find. So I've moved all of that over to the smaller cupboard and moved the Tupperware with dried stuff in it into the big cupboard. Slightly easier to move around plastic containers to find what I want and I generally know exactly what stuff I have in Tupperware so it's less likely anything will get "lost". I threw out a couple of things yesterday that were a few years past the BB date and discovered several things that are very close to or just past their BB date. Now that I have things a bit more sorted, I know exactly what needs to be used up quickly. So, there's a good bit of pesto on the menu for the next couple of weeks.
After all that yesterday, I was very happy with my dinner of boiled potatoes, steamed salmon, with a third of a big jar of red cabbage, and a portion of tomatoes, onion and courgette that I dragged out of the freezer. Had quark with mandarins (half of a tin just past it's date) this morning and will have the same again tomorrow. Leftover potatoes, salmon and another third of the jar of cabbage was lunch and I'm making a butternut squash and beef curry this evening. Might not make it to 5 full servings of veg but my main aim is to achieve the 50% veg or salad/25% carbs/25% protein recommended by my dietician. So, will add loads of onion to the curry and throw in one of the tins of carrots and peas I found in the cupboard yesterday. Might see if there are some greens to be had in the shop when passing on my way home. Wilting a couple of handfuls of spinach or similar into a curry has become one of my favourite ways to try and up the veggie content of a meal.
Any ideas of how I can veggie up a chicken pesto dish? I think I have some broccoli in the freezer and I suppose I can add some onion and leek to the pan.