Sabbatical
The Jane and Zak blog has not had much content in August. The reason being that I was on a 4-week sabbatical from work and there wasn’t much need for meal-planning. I had grand plans to create lots of content during my time off, but I realized pretty quickly that I actually just wanted to take the time to relax. I wanted to drastically minimize my obligations, not just replace one for the other. I ended up deleting my social media apps, releasing any regret about not travelling, and just enjoyed the time. I read a bunch, went to museums, the beach, the farm, celebrated a friend’s wedding, and generally relished the summer. And although we still cooked, it was very simple with minimal planning.
Now it’s time to return to work on Tuesday. I think I’m ready. I’m excited for the fall, I’m happy to start meal-prepping again, and looking forward to seeing my work friends. The main lesson I’ll try to remember from my sabbatical is that it’s OK to pay for the things you need – whether it’s house-cleaning, dog-walking, grocery delivery, new clothes, etc. Although we would all like to do everything ourselves – it’s important to maximize the time away from work that we all need.
What to make this weekend to get ready for the week
- Batch of Alison Roman’s Kinda-Sweet Granola w/ Coconut & Turmeric from Dining In
- Toast up some pecans for salads
- Clean yo’ greens & veggies
- Make cabbage slaw
Tuesday, September 2nd
I’ve been eyeing this chicken larb recipe on Bon Appetit for a bit so I’ve put it on the docket for Monday’s dinner and then we’ll do leftovers for lunch on Tuesday.
- Breakfast: Yogurt & Kinda-Sweet Granola
- Lunch: Leftover Chicken Larb
- Dinner: Dining In’s Turmeric Roasted Carrots with Sardines on Toast
Wednesday, September 3rd
Switching up the smoothie a little because we have a ton of carrots from my dad’s plot on Restoration Farm that we need to eat. I also picked up a club pack of tuna from Whole Foods (big fan of those club packs), so we’ll sear three of those up – two for dinner, one split up for lunch the next day.
- Breakfast: Tropical Carrot, Ginger, and Turmeric Smoothie
- Lunch: Big Salad w/ Arugula, Kale, Eggplant, Cotija, and Pecans
- Dinner: Blistered Green Beans & Pan-Seared Tuna
Thursday, September 4th
I think of myself as one of those people who just run better with carbs, but I do try to eat better carbs. I put soba noodles in this camp – they’re made with buckwheat, so they’re high in fiber and lower on the glycemic index, while still satisfying that starchy goodness you’re looking for. Eat them cold with crunchy veggies, or hot in a simple broth.
- Breakfast: Yogurt & Kinda-Sweet Granola
- Lunch: Leftover tuna w/ cabbage slaw
- Dinner: Soba Noodles w/ Tofu & Miso-Mustard Dressing
Friday, September 5th
Minimal cooking on Friday. For those of you who still want to cook, check out other ideas here.
- Breakfast: Classic Berry Smoothie
- Lunch: Family Lunch / Leftovers
- Dinner: Leftovers or Pizza
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 