As I do every Sunday, I did my mise-en-place for the week, such as cutting all my vegetables and making a tomato soup. By prepping the ingredients instead of the whole meal, I can have a meal on the table in minutes while still having flexibility. For instance, I can decide on the day if I want a pico de gallo type salsa with my tacos or rice bowl, or a mango salsa. All the ingredients are prepped and ready, I just need to assemble it. The mango can also be used with some quark or yogurt for breakfast, if I'm in the mood for it (I don't usually eat breakfast, but lately I've been hungry in the morning). Any leftover mango can just be eaten as a healthy snack.
by Slight-Trip-3012
Dining and Cooking