Just finished making two purees – white (cauliflower, zuchinni) and green (baby spinach, green peas, broccoli) for the week ahead. It’s amazing to see two cups of spinach, two cups of broccoli and one cup of peas blended down to just two cups of green ooze puree.
I also cooked a batch of 24 meatballs, complete with green puree, pureed onion, oat bran and ground turkey (and some other stuff) for lunch and the week ahead. I hope to make some marinara sauce tonight so we can have some meatball sandwiches and spaghetti (whole wheat, of course) for lunch this week. Today, we’ll probably just have them with some rice.