The ingredients were a can of chickpeas, a can of tomatoes, some frozen corn, frozen peas and carrots and a couple of containers of already-made brown rice. This is the ideal meal when traveling. The grocery store I went to did not have a great produce section, but you can always from frozen veggies in a grocery store. I tried some different seasoning mixes--Mexican was good. Next time I will bring several more and experiment more with them.
Here they are mixed into two bowls
Fall is in the air and my food choices are in transition too. I've just started eating butternut squash and boy is it good! We're getting local apples and cabbage. Fresh sweet corn will be leaving us. Here's an example of my transition meal from lunch today:
The collards in my garden are very healthy and the fear of winter is making me want to eat a bunch of collard wraps this week (eat them fresh that is, rather than frozen from my freezer in winter). So I made up some Jeff Novick burgers today (the curry one) and will make some white bean red pepper hummus tomorrow, and I have some cooked brown rice on hand, and I'm making a batch of soy yogurt, and I'll have some other fresh veggies to add to make some nice collard wraps all week long! and I'll make some potatoes and butternut squash and my favorite cereal for breakfast. I'll post about that next...