Feeding four people who range in age from 45 to 68 can be a challenge. Everyone has their own tastes and preferences, but there are also dietary restrictions to consider as well as the nutritional needs of aging adults. For the most part, my in-laws feed themselves breakfast and lunch, and four days per week, they are on their own for dinner. On the weekends, holidays, and in-between semesters, I do all the cooking, and I do feel a certain obligation to make meals they not only like, but are reasonably healthy for them to eat.
For those reading along - at the risk of being repetitive - lately I have been trying to fit as many meat free and low meat meals into our regular rotation as I can. I have no intention of becoming a vegetarian, but for now, excluding meat has reduced my grocery bill, and allows me to eat more food while still reducing the circumference of my waist. I am learning, in this process, that if I avoid the protein, starch, vegetable structure of the Western meal, I can serve vegetarian food and no one acts as if they’ve been deprived. It can be very disheartening to prepare a meal only to have someone stare at their plate like you’ve just ripped the stuffing out of their Teddy Bear and thrown on the ground in front of them.
Breakfast/Lunch: frittata with shredded potato, onions, peas, and parmesan cheese
Dinner: Mushroom Risotto
That as they say is it for this Tuesday. A bit discombobulated, but fitting for the week. Tomorrow is the first long day of my husband’s new schedule. I am hoping to be able to put together lunch and dinner before bedtime tonight, because I have a strong intuition I won’t feel like cooking come 8:30pm tomorrow night.