Cooking for the future...

The long term future - my health....

And the next couple of days!!!

So let's get at it.

I like to change up my veggies weekly based on the School of What's Happening Now, i.e. what's fresh and available...

And being a Southern Boy I grew up on fresh greens so when I saw them at HEB, I latched onto a bunch of mustard greens.

So let's get these dark green beauties chopped up and seasoned...

And in a hot cast iron pot!

I don't like to cook'em to death so roll 'em a couple of times, cook for 10, add some balsamic vinegar and call it good.

On to round 2....

More veggies - YAY!!

Cut up the "hard" veggies - onions and peppers, season with S&P

And into the cast iron pot for 5 and then repeat with the zucchini and squash so you get to here after about 10 mins

Beautiful!!

Round 3 - MEAT!!!

Dice up some Holmes Pork and Venison Sausage

Throw that in a cast iron skillet and put a half a dozen eggs on to boil in slightly salted water.

Get a good crust on the sausage, put 4 mins on the eggs once the water starts boiling and add some ground turkey breast mix to the skillet.

Flip the turkey and grill till done, dump the eggs at the 4 minute mark for soft boiled - 5 for hard boiled and let's put this meal together

Add some fresh cilantro and radishes for a little pizazz and some red grapes for sweetness and top it with that hot, soft boiled egg and feast your eyes upon a beauty of a meal from every angle.

And I got veggies and eggs enough for at least 3 more meals.

A little planning and work on Sunday evening will set you up for a good start on a week of sticking to your diet and nutrition plan.

Here's to you and a healthy, strong and ripped future!!