Upon arriving back home in Hawaii over the weekend, a trail of evidence (empty McDonald’s cup in the car, frozen dinner boxes in the trash, all lunch meat and mayonnaise missing from the fridge…) led me to believe my husband’s eating pattern took a nosedive while I was gone. Sure enough, today he confirmed that he’s been so busy with work (and so dependent on my meal planning and cooking, according to my theory) that things got ugly over the last seven days. He also shared that just a week of suboptimal nutrition has left him feeling not-so-hot, and he’s REALLY glad I’m home. Two morals of the story here: 1) The correlation between what we eat and how our bodies feel can be shockingly direct, and 2) The weekly “Chef Lloyd” dinners we used to do, in which Lloyd cooks once a week, need to come back pronto for skill maintenance purposes if nothing else. I made our meal last night to get back on track – SO easy and tasty; add some sliced jalapeos to the fish for extra pizzazz – but today is Lloyd’s turn. Here’s the full week’s supper plan: