Life Is Busy, But We Still Need To Eat

23 Apr

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:

Processed with VSCOcam with f2 preset

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.

Processed with VSCOcam with f2 preset

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.

Processed with VSCOcam with f2 preset

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.

Processed with VSCOcam with f2 preset

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…

Processed with VSCOcam with f2 preset

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!

Processed with VSCOcam with f2 preset

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.

Processed with VSCOcam with f2 preset

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).

Processed with VSCOcam with f2 preset

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.

Processed with VSCOcam with f2 preset

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.

Processed with VSCOcam with f2 preset

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:

IMG_2342

Carrots | Fluke from The Pines in Gowanus, Brooklyn

Processed with VSCOcam with f2 preset

Green Falafel “with everything” from Taim in Nolita

Processed with VSCOcam with f2 preset

Rice Bowl with Marinated, Grilled Tofu from Community Food & Juice in Morningside Heights

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: