Cooking Marathon Recap #1: Saturday Prep Night

Alright, I took quite the hiatus from blogging, but only because I've been très busy with school, work, and an improved social life.

Plus, I got my test results back from my food sensitivities blood work and that has been a lot of information to digest.

I am back, however, and ready to give the 411 on the cooking craziness that happened the past few weeks.

First things first. In light of my allergy results, all recipes featured from here on out will be free of...

almonds

anchovies

apricots

asparagus

barley

green beans

lima beans

pinto beans

red beans

bran

brazil nuts

brussel sprouts

buckwheat

carrots

casein

cashew

blue cheese

cheddar cheese

cherries

coffee

corn

cranberries

egg yolk

flaxseed

gluten

hazelnuts

malt

honeydew melon

cow's milk

goat's milk

millet

oats

onion

black-eyed peas

peanuts

pecans

cayenne pepper

red pepper

pineapple

rye

sesame

tomatoes

black walnuts

watermelon

wheat

baker's yeast

yogurt

And now you see why I might have been a bit overwhelmed.

Anyways, after receiving my test results, Sara and I sorted out a slightly daunting list of recipes to make during the three days I was home for Labor Day and then headed to Natural Groceries to stock up on ingredients.

A cutesy cousin with a cutie pumpkin! We get a little bit silly when shopping... and basically doing anything.

With a few hours of shopping under our belts, we returned home with two shopping carts worth of groceries and then started on food preparation. 

By the end of the night, all the vegetables needed for the recipes were chopped, the beans were soaking, and the squash, pumpkin, and beets were cubed and steamed.

AHHH BEETS!!!!

It was a lot of work, but everything was ready to go for Sunday, when the real work began.

That's one stocked fridge!