I'm going to be in and out over the next week to week and a half. There's a lot going on and I have an opportunity to do a little travel with hubby (for work) next week.
The appointment with the nutritionist went well yesterday. Right many things she said I already knew, but a lot of little tidbits were gleaned. I'm looking forward to working with her....she was quite personable and logical without being fanatical. A few of the requirements will be a little rough to adjust to, but others won't be as bad as I expected. (I'll share more details on this in the future.)
Given that I will be gone most of next week I took an hour out today to do some veggie prep work. I didn't want to chance anything spoiling while I am away.
The freezer now has:
10 bags holding 1 to 1 1/2 cups of carrot slices
6 bags of green bell pepper slices
5 bags of celery holding approximately 3/4 cup each
2 quarts of diced onion
I also sliced a red bell pepper in advanced prep for a dish for travel, sliced a bag of carrot sticks for snacking, and made a large salad to go with meals for today/tomorrow.
I have a package of mushrooms that need to be handled, a cabbage to handle, and about 5 lbs of potatoes to handle. I'm also going to freeze my tofu.
On a good note, I'll come back to some "ready quick" supplies and that is always great.