CIMK Meal Plan #6: What I Ate This Week for Dinner. It Wasn't Cereals!
The one where I share meal ideas for when you are short on time, energy, or budget...
Welcome to CIMK Meal Plan #6! This newsletter’s content was shaped by the story I will share below, so it unexpectedly and organically took a different shape than the previous ones. To prove a point, I will give you a sneak peek into what my dinners this week looked like and a few meal ideas for this coming week. Whether you’re short on time, energy, or budget, I hope to inspire you to embrace the joy of home cooking, even on those challenging days.
He Said to Eat Cereals for Dinner
In a recent televised interview, Gary Pilnick, the multimillionaire CEO of Kellogg's, proposed that economically challenged families might turn to cereals such as Frosted Flakes, Froot Loops, Corn Pops, and Rice Krispies for their evening meals.
This suggestion echoes Kellogg's long-standing narrative, which decades ago persuaded us to embrace these sweetened cereals as breakfast staples. Now, seemingly, they aim to extend their domain to our dinner tables.
As a professional in PR and communications who created PR strategies and trained CEOs for media interviews, I can grasp the rationale behind their intervention in national media; from a purely strategic standpoint, absent any ethical considerations, it's ingeniously crafted.
However, in an era where lifestyle- and diet-related illnesses, including those affecting children, are escalating, this approach is not just irresponsible but epitomizes the fundamental issue with sourcing nutritional guidance from corporations vested in promoting their products.
It prompts one to ponder what graces the dinner table of a CEO drawing an annual income of $4 million. It's hard to imagine it’s Fruit Loops or other type of cereals.
Yet, this counsel was directed at the less fortunate, who not only face difficulties in accessing wholesome food but also find themselves squarely in the crosshairs of food companies' profit-driven strategies.
What I Ate This Week for Dinner
This past week, elaborate cooking wasn’t high on my priority list, but this gives me the perfect pretext to show you that eating healthy, nutritious, and delicious food can be simple and affordable.
On Sunday, I simmered organic canned black beans with a mix of onions, fennel, carrots, and celery to make a rich stew. The next day, I made a vegetable-rich Bolognese sauce, my husband’s favorite. I mixed mine with leftover bean stew for an extra carb boost, while my family enjoyed theirs with organic pasta.
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