Eat. At. Home.

I've resolved to make all my meals at home this week, starting today. More accurately, I won't be eating any take-out or restaurant meals this week. I have to admit, it was rough to start out with. I ended up having a clif bar for lunch and then a protein shake later in the day between classes.

For dinner, however, I made a nourishing vegan meal of quinoa and curry. In the curry there are beans, kale, carrots, and assorted mushrooms. The assorted mushrooms actually come frozen from some organic frozen veggie brand. I forget which. Anyway, they weren't great. Kale and carrots were fresh, and hence tasty. Beans were from a can and acceptable, though some of their skins were a bit tough.

I'm now a huge quinoa fan, by the way. I love the little cooked pearls, and the crunchy popping texture.