This season has brought me snow, ice, cold, and a giant food rut. After a few weeks of scrambling to a) figure out what I was craving, then b) find the motivation to feed that craving, I decided this food blogger could do better. I pulled up my favorite pinterest board and grabbed a notepad, and then I did something unusual. I planned out meals for the week.
Before you get any ideas about my organizational prowess, I want to be clear: this was not planning in the sense that full-blown menus were materializing out of thin air, then being shopped for and cooked as scheduled. No, I’d classify this as future-motivation reduction, meaning that if there were food in the fridge, we wouldn’t have to worry about mustering up the desire to cook. Also, we spent $20 on an awesome-quality brisket, $10 on avocados, cilantro, and rice at the supermarket, which divides into $3 per serving, which beats spending $10 on lunch at the deli each day!
The biggest problem for me is figuring out what I can eat for several meals straight without getting bored. There are not a lot of things. So far, I’ve come up with 1) grilled cheese, 2) fried rice or fried quinoa, and 3) Mexican food. So today, I’d like you to meet the brisket burrito bowl, which I officially ate for four lunches and one dinner without wanting to forsake rice, beans, meat, or avocados for the rest of my life.
Though I’ve written notes below focused on how to pack burrito bowls for lunch, they would also make a great casual buffet for friends, set up similar to the peanut noodle party.