Easter long weekend meant having more flexibility in terms of cooking, rather than having only 2 days to choose from. This resulted in cooking in stages based on what was in the fridge, Easter leftovers, etc. For dinner this week: prime rib roast with a side of Brussels sprouts and yams. Lunch: salad (greens + chicken + avocado + bocconcini), which doesn’t really require “batch-cooking”. Delicious, healthy food doesn’t have to be complicated :)
