Tag Archives: spinach

Eating Like a Grown Up

grown-up-food

Maybe it’s because I’m transitioning from kid life to grown up life myself, but I’ve been fascinated by growing up, “adulting”and the weird transitional period that my peers and I are going through. Personally, I find the word adulting kind of disappointing, as if we’re just going through the motions of growing up, without accepting the responsibility that comes along with being grown. I’m excited about making those conscious adult decisions, whether its about how I’m going to treat people, or how I’ll fill my belly!

This lunch is reeeeal simple, but it represents a lot of growing when I really think about it. Three important things: I am now friends with spinach! I used to avoid it and its earthy taste and spongy texture, preferring lettuce for my greens count. But for some reason, last time I was shopping, I grabbed a bag of spinach and we’ve been making up for lost time. It works in a salad (as per my last post) but the really awesome can’t-be-beat-by-lettuce part is that is works cooked too! Just thinking about trying to throw chopped lettuce into an omelette is kinda gross. But spinach can go anywhere, it makes everything healthier, and pairs well with my old fave, mushrooms.

Next, I cooked my eggs like a grown up! I used up all my cheese in a super yummy cauliflower cheese soup which I may or may not share eventually, but I wanted that extra texture or flavor in this. I made do by letting my eggs cook a little runny. They were soft and flavorful and I could taste the yolk and I liked it! I also ate some of this with salsa, which I almost never do, having an aversion to condiments in general, but this time, salsa, runny eggs, spinach, and mushrooms seemed like the perfect combo.

Lastly, epitome of responsibility: I used so many leftovers! One exciting development in my meal planning process is my use of leftovers. I’m used to my huge family eating up everything, so I forget about that half a bag of spinach sitting in the crisper drawer. Well, here I used a whole big handful or two, plus two mushrooms that had nowhere else to go, and (in the pursuit of using things up) 4 pieces of (turkey) bacon. If it needs to be eaten, I’m not complaining! Last time I bought bacon, I used it for one or two things, and then promptly forgot about it until I fished it out a a drawer fuzzy with mold. That is not going to happen this time! I will put turkey bacon in everything if I have to!

The formula of throwing together leftovers with an egg and calling it a meal is one of my favorite responsible cooking moves, and so simple, it doesn’t need a recipe. But just in case you don’t know that you’re supposed to crack an egg over some veggies, here’s what I did:

Fry 4 strips of bacon in cast iron skillet (or any skillet, really),

Chop up two mushrooms and two fistfuls of spinach,

When bacon’s done cooking, set it aside, then dump the spinach and mushrooms into the hot pan.

Let the spinach get nice and soft, then crack two eggs into the pan.

Let the eggs sit while cooking at first, keeping the yolks whole.

Then, begin to fold or flip mixture so that the eggs are runny and combined into the spinach and mushrooms.

Chop bacon into bite-size pieces and add after the eggs + spinach mix are combined

Turn off the heat when the eggs reach desired runniness, and eat them!

 

 

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Wonder Salad

15942702_1567834053232677_1577339790_oTurns out, all it takes to get back to blogging is a salad. I’ve been itching to share the excitement of things like this simple salad, and figured I may as well dust off the old blog and switch things up a bit. It is, after all, A Changing Assortment. I’m in college, now responsible for my own meals, still knitting and sewing sometimes, making new stuff like art prints, and have gotten better at both writing and being less stiff when posing for pictures 😉

I’ve been planning my meals a little bit more frequently (like, within the last week, hello New Year!) and it is blowing my mind. Last semester was my first of being off the meal plan, and while I rejoiced in the fact that I didn’t have to eat in the cafeteria anymore, I had a lousy structure for feeding myself.There were high points, of course, like discovering how simple and awesome homemade pizza is, some excellent muffins, thrown together nachos, and sharing Roomie Dinners with the 3 other girls in my room.  But the lack of planning on my part turned highly edible, but uninspired food: eating lots of pasta, cheese and crackers, and occasionally a giant pot of soup that I would slowly get sick of over the course of a week.

This semester, I plan to track my grocery spending and buy ingredients with the intention of making specific things with them. Before, I tried eating from my throw-together stash of staples every night. Now, I have a plan for that head of cauliflower, and won’t buy that 2nd can of stewed tomatoes “just in case”.

So far this year (week…) I have stumbled across the easiest ever meal planning method. At night, I get in some journaling about the day, then, I write out a little schedule:

Breakfast-fruit and peanut butter toast

Lunch-Leftover spaghetti and meatballs, maybe a piece of fruit

Supper-Spaghetti again, but also a fruit salad

No big extensive list, no advanced planning or spreadsheet or ethnic theme, just an outline of what I kinda feel like eating tomorrow. I also shop with a few recipes in mind, but this system means that I can adjust the amount of meals I prepare to the amount of leftovers I have to use up.

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So, this salad, this beautiful salad. By definition this whole thing was thrown together, and I felt so accomplished knowing what ingredients would make it special. I threw together:

2 handfuls of torn up spinach

1/2 pear, sliced up

small handful of walnuts

a cluster of pomegranate pips

While assembling these ingredients, I realized that the bottled italian dressing I had in mind wasn’t gonna cut it. So I looked up a ratio for vinaigrette (found here) and used:

1 tbs apple cider vinegar

3 tbs olive oil

a squirt of honey

sprinkling of Himalayan sea salt

a quick twist from the pepper grinder

pour all that into a container, pop on the lid and shake it for a bit, and voila! A perfect complement to a light, fruit filled salad.

I am still patting myself on the back for this, even though it was super easy. How cool that I can make nourishing, exciting food for myself. (And nerd out about salad for a bit…) Wonder salad indeed.

 

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