Been looking at lots of recipes, and while many are appealing, how do you make a reasonable amount? I've never been a great fan of eating the same thing for days at a time. All the recipes are certainly freezable, but the by the time I am ready for them, I may be out of the puree stage.
I prefer warm things to cold, as it seems more stomach friendly. I've made split pea soup, tomato soup (all with almond milk and unflavored whey protein). I'm a bit afraid of anything with mayo (I like Hellman's (South), but will try low fat).
Any secrets? Thanks!
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