A Day in the Life, Part 2

I typically start my day with a light, nutritious breakfast. When I worked in the afternoon and evening, I would cook first thing in the morning and have a big hearty breakfast and start prepping ingredients for cooking lunch. Now that I work a more standard 9-5 day, I don’t have time in the morning to do that any cooking. But I make my coffee and blend up a green smoothie. It’s easy to prep while the coffee brews and I feed the bunny, and easy to sip while I do my makeup and get dressed. I’ve tried having oatmeal or a sandwich instead, but it’s too messy while I’m rushing around and too heavy in my gut for the two mile walk to work. This week’s smoothies have been more purple than green – steamed beets, banana, blueberries or cherries, flax seeds, and almond milk.

For lunch, I do my best to cook something on the weekend to pack up for at least the first part of the week. Later in the week I will pack up other dinner leftovers. Worst case scenario, I take dry oatmeal with raisins or other fruit and nuts, or sometimes a savory version with peas and greens. This week we’re going out of town on Thursday, so I only need three meals, and I also need to use up some stuff in the fridge. I made tofu scramble with peppers, mushrooms, and peas for Sunday morning breakfast, then packed up the leftovers with some millet. There wasn’t a ton of scramble left, so I stretched it  out with extra peas and a tablespoon of sunflower seeds for each serving. I also packed up a side of raw broccoli and hummus. I have celery and cucumbers to take on the other two days.

Three little bowls: pre-millet, but post-sriracha.

Three little bowls: pre-millet, but post-sriracha.

My dinners can be a little scattered. My manfriend usually gets home much later than I do, so we don’t always have dinner together. That’s just one more reason I try to cram a lot of nutritious food into the first part of the day! After walking home in the heat, I want a snack right when I walk in the door. Depending on my mood, I might have a bowl of popcorn, some chips and salsa, or even just fruit. If I’m really hungry, I eat some leftovers or a bowl of oatmeal. I’ll cook something light later on if we’re hungry, although I do make it a point to cook a proper dinner for two at least once a week.

Today I picked up some whole-wheat pasta and cans of beans at the store on my way home. It’s going to be in the 90’s this week, so I don’t want to have to cook beans from scratch! I have an easy formula for weeknight dinners: whole grain + bean + vegetables. Tonight I went with whole-wheat elbow macaroni, chickpeas, tomatoes, and broccoli. Here’s a “recipe” for tonight’s dinner (I’m using that term loosely, since actual recipes usually include measurements and stuff.)

Pasta With Raw Tomatoes and Broccoli

Ingredients:

Whole grain pasta of your choice (maybe half a pound?)

1 can chickpeas, drained

Small head broccoli, chopped

3 or more cloves garlic, minced

Tomatoes (I used small yellow plum tomatoes and a big red beefsteak), diced

  1. Combine the garlic and tomatoes in a bowl with some salt and pepper. Let them sit while you prep everything else.
  2. Cook the pasta according to package directions. During the last 2-3 minutes of cooking, add the broccoli. When it’s done cooking, ladle off some pasta water and add it to the tomato-garlic mixture (this warms the tomatoes and makes it easier to toss). Drain the pasta.

    Sometimes there is pasta in the pasta water.

    Sometimes there is pasta in the pasta water.

  3. Toss the chickpeas, pasta and broccoli, and the tomatoes in a big bowl. Season with salt and pepper to taste. Add some fresh basil or parsley if you have it! (I didn’t.) Gobble it up!

Not gonna lie: I ate a lot of this.

Not gonna lie: I ate a lot of this.

I followed dinner with a tiny bit of dark chocolate. And that’s my day, folks! I recorded a good one for you, just to be clear. There are plenty that involve eating chips on my way home from work because my job is depressing sometimes, and others that feature wine and take-out Thai food, but I always strive for one like this. Aside from my after-work tortilla chips and salsa, it was pretty low on processed foods, including cooking oil. I’m always amazed at how many calories oil adds to a dish! Every time I cut it out, I drop a few pounds. If you want to learn more about why oil is not great for you, check out Forks Over Knives. The film is eye-opening and they have some super recipes on the website. Anyway, my point as always is that with a little planning, a healthy diet isn’t that hard.

To your health!

Easy Peasy Pilaf

Spring is a funny time of year in Pittsburgh. It’s either blazing hot and humid or cold and drizzly, and it’s nearly impossible to predict when the weather will change. So some days are worthy of light salads and avocado toast and bowls of strawberries, and other days I end up curled up under blankets with a bowl of soup bubbling on the stove and something toasty in the oven.

I know I haven’t posted in a while; my attention has been on crafty projects rather than writing, including a rag rug I started more than a year ago, as well as making progress on an embroidered tablecloth I started when I was 10 or 12 or something. I figure I’ll finish that by the time my grandkids are in college (optimism!)

I have been doing my usual experimenting in the kitchen, of course with my usual mixed results. Over the winter my manfriend and I discovered The Great British Baking Show on PBS and were immediately hooked. This inspired some wonderful, tasty, cold-weather experiments, including a savory pie that leaked, but was delicious and somehow free of the dreaded soggy bottom:

Pie! Tender pastry filled with layers of carrot, peas, and something tomato-based that hemorrhaged out the side.

Pie! Tender pastry filled with layers of carrot, peas, and something tomato-based that hemorrhaged out the side.

I also made Irish soda bread that was dense and leaden but had a pleasantly crunchy crust, and more recently I attempted pizza in spite of my fear of yeast doughs. It was shockingly easy and turned out great. If you want my recipe, go to Aldi and buy some instant yeast. That’s what I used, the yeast package recipe and jarred sauce.

Pre-oven: mushroom and walnut whole-wheat pizza

Pre-oven: mushroom and walnut whole-wheat pizza

Baked, sprinkled with lots of fresh basil.

Baked, sprinkled with lots of fresh basil.

And finally last weekend I made crepes filled with fresh strawberries, mango, and banana, drizzled with homemade vegan chocolate ganache, which were a lot of work, but positively scrummy, as Mary Berry would say. We inhaled the crepes before I could photograph them. They weren’t pretty anyway.

All of those recipes are still works in progress and decidedly too wintery for June (except the crepes), so allow me to share today’s one-pot healthy cheap-tastic meal that required few ingredients and minimal time at the stove. I’ve got it all packed up for this week’s lunches at work. I might add a side of baby carrots and broccoli to round it out, but more likely I will pack them and not have time to eat them till after work anyway.

Easy Peasy Pilaf

Ingredients:

1c millet (or quinoa, or bulgur, or that 10 minute barley or spelt from TJ’s, or probably steel cut oats would work (if you try that, let me know))

Onion, chopped

Mushrooms, 8-16 oz, sliced (I think I used 1.5 8oz boxes but can’t be sure)

2-2.5c vegetable stock (or water + seasonings)

1c peas (edamame or lima beans would be good too)

3T sesame seeds

1T apple cider or rice vinegar

drizzle of sesame oil

green onions for garnish

1. Start by sauteeing your onion in a saucepan with a little cooking spray or small amount of oil for a few minutes, then add the millet (or other grain) and stir. Let the grain toast, stirring often, for about 5 minutes.

2. Add mushrooms and stir some more. If the grain is starting to get too brown add your stock now. If not, continue to cook the mushroom-millet mixture for a couple minutes, then add the stock.

3. Cover and simmer for about 20 minutes until most of the liquid is absorbed. Then stir in the peas, turn off the flame, cover again, and let it stand for at least 5 minutes to cook the peas finish absorbing liquid. You don’t want to overcook them; no one likes mushy peas! If you’re using edamame, you’ll need to add them sooner as they take more time to cook.

4. When your peas are warm and the last of the liquid has been absorbed, stir in the sesame seeds, sesame oil, vinegar, and green onions.

Ready for tomorrow in Tupperware!

Ready for tomorrow in Tupperware!

In other news, you know why green onions are great? They’re yummy and cheap to begin with, keep a long time, are fast and easy to use, and you don’t have to buy them very often because if you put them in a glass of water on your windowsill THEY WILL REGROW!!! Check out my stylish scallion set-up:

I "upcycled" that salsa jar because I am hip and eco-conscious.

I “upcycled” that salsa jar because I am hip and eco-conscious.

In other news, I’ve been doing the Happy Herbivore Yogivore Challenge, which is basically just getting yourself on the mat for a few minutes a day for 21 days. It’s helping a lot with the stiff neck I get from embroidering for hours at a time (I’m determined to finish that tablecloth someday). Plus it’s a not-very-intimidating way for me to get back in shape a little. My desk job doesn’t cut it in that respect; not like chasing children did! Anyway, since you read this far, I’m going to reward you with a picture of my bunny bothering me while I do yoga.

Annabelle thinks yoga time is petting time.

Annabelle thinks yoga time is petting time.

Millet Breakfast Porridge

Last week I was browsing the bulk bins at the local co-op for something new and exciting to mix up my whole grain routine and I noticed that millet was a good price ($1.49/lb!). That’s considerably less than quinoa, which usually runs about $3.99/lb at its cheapest.  I didn’t know what I would do with it when I brought it home, but life must be going my way because my latest issue of Cook’s Illustrated featured an article titled “Beyond Rice: A Guide to Other Grains.”  There it was, a millet recipe!  I veganized it and doctored it up for my breakfast this morning.  I often make something similar with quinoa, but this is the holiday season.  Who can afford quinoa this time of year?

Milllet Breakfast Porridge

1 cup millet

2 1/2  cups water

1/2 cup soymilk (or other plant milk)

2 Tbls maple syrup or honey

dried fruit of your choice (I used a combo of apricots, cherries, cranberries, and raisins)

cinnamon, cardamom, and any other spices you like (nutmeg, cloves, ginger, etc)

toasted nuts (optional)

1.  Simmer the millet and water until most of the liquid is absorbed (like making rice or other grains), about 20 mins.

2.  Add soymilk, maple syrup, dried fruits, and spices.  Continue to simmer, covered, for 5-10 more minutes, until the millet is creamy.  Add more hot water or milk if it starts getting dry.

3.  Serve topped with toasted nuts and more cinnamon and milk, if desired.

I did a little research while I was writing this: Millet is an excellent source of many nutrients, including folate, niacin, magnesium, thiamin, and many others!  Eat up!  This is also good leftover.  I made this recipe last three or four days.  Just add some more milk to keep it moist, then microwave it.