It is too easy to fall into eating the same things everyday, so I’m trying to shake up my routine a little, and give you some inspiration to shake things up, too! Today’s post compiles some snapshots of the food I’ve been eating lately.
Most of the foods pictured are quick to prepare yet still filled with nourishing, colorful ingredients. Life is busy, but we still need to eat.
Have you tried any new or different foods recently?
Breakfasts: A warm bowl of oatmeal with a dab of nut butter usually hits the spot for me in the morning. Below are some other fun breakfast options:
A variation of a single-serving oatmeal protein pancake. Combine 1/3 c. quick oats, 1 large egg, 1/2 teaspoon each of baking powder, chia seeds, vanilla, and cinnamon. Add some fruit to the batter, i.e. 1/4 cup of frozen berries. Cook on a lightly buttered non-stick skillet for about 3 minutes. Flip, and cook for another 3 minutes. Top with something yummy, like plain, whole milk yogurt with a little drizzle of maple syrup.
Whole wheat toast with cottage cheese and black pepper. A quick way to get in some protein and whole grains first thing in the morning. Add a side of frozen mango cubes for refreshing brightness.
Speaking of mango, here’s a classic bowl of plain yogurt with granola, chia seeds, and mango slices. As you can see, my brain is already on “warm, sunny weather” mode.
Another simple breakfast or snack: CRUMPETS. Like an English muffin, the airy wholes of a crumpet are the perfect vehicle for a slick of salted butter and a little jam (I used guava/apple jam). Nut butter, avocado, or a runny egg also sound like excellent crumpet toppings.
Light lunches and snacks: I usually like to make my own lunch at home. I have to remind myself that simple is often the answer. Last week was Passover, so I tried to get creative with matzo…
Matzo spread with hummus and topped with boiled egg and cucumber slices. To boil an egg, place it in a pot, cover with cold water, bring to a boil. Once boiling, shut the heat off and cover the pot for 10-13 minutes, depending if you are using a large or extra-large egg. Place the eggs in a bowl of ice water to cool. Peel and slice!
Eating out during Passover is a fun adventure. This matzo was topped with smashed avocado, chili flakes, cumin, and lemon. Can’t go wrong. At The Commons Chelsea.
Quick, easy weeknight dinners: Keeping some easy staples like frozen/canned vegetables, tofu in the fridge, grains in the pantry, and even fish in tins means a healthy dinner is almost always accessible.
Whipped up a tofu vegetable curry for dinner one night. With a few apple slices and peanut butter on the side. This is a go-to meal for me, but I changed it up by using a little baby corn. Organic canned baby corn gets drained and rinsed and added to the curry with some fresh broccoli. A different vegetable than I would normally use, and I appreciate the change. Did you know you could “dry sauté” tofu? Slice the tofu and place it in a heated, dry non-stick skillet. The heat takes out all of the excess moisture, and still gives it a nice “crust” because the skillet is non-stick. Now the tofu is ready to soak up all of the yummy curry sauce (a similar effect to “pressing” tofu).
First time buying a tin of sardines! I made Ellie Krieger’s pasta with sardines. Whole wheat fusilli, broccoli rabe, golden raisins, and pine nuts tossed with sardines. Add Parmesan for a little extra salty goodness.
Taco night. Corn tortillas toasted on the gas stovetop flame. Smear with refried black beans. Top with leftover chicken, and some sautéed bell peppers and onions. A little salsa or hot sauce for acidity.
Rainbow Nachos. Blue corn tortilla chips, carrot ribbons, black beans, smoky gouda, spinach. Toast in the oven for ~7-15 minutes. Top with avocado and plain Greek yogurt.
Some noteworthy restaurant eats:
Carrots | Fluke from The Pines in Gowanus, Brooklyn
Green Falafel “with everything” from Taim in Nolita
Rice Bowl with Marinated, Grilled Tofu from Community Food & Juice in Morningside Heights