I tend to go a little lighter on the cooking in the summertime – especially for lunch, which often ends up being salad + protein. Still, I’ve now got food for most of the week – such is the joy of batch cooking :)
On the menu this week: lettuce-wrapped tacos with guacamole and salad with chicken which will be assembled daily (with Italian prunes, peaches, and bocconcini).
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I’m curious where you get your ground beef. I’m still eating conventional but trying to source grassfed especially in order to do my Whole30 soon. I am in Langley so love that your reviews are local.
I try to stock up on my ground beef at Organic World (organic, grass-fed, grass-finished, good prices especially when on sale). Otherwise I buy the regular organic beef at Whole Foods.
You make the guacomole last all week too?? Hows does it not turn brown on you?
The top part exposed to air does turn brown, but the stuff underneath is still green – so you can always serve it that side down. You could probably add some lime juice on top too. But honestly, it doesn’t really bother me if it’s a little brown – it still tastes the same.