Today was a pretty light day for me cooking. I had no-fuss Oat Bran for breakfast and yogurt and almonds for lunch. Jules, the roast-maker in our household, made a gorgeous dinner with the beef cross rib roast I bought at the farmer's market yesterday. With the roast, she baked potatoes and steamed yellow and green beans as well as asparagus. Mmmm....
In starting the project of switching my diet to organic and whole foods, I discovered a love for cooking at home...
Sunday, January 31, 2010
Saturday, January 30, 2010
Weekend
Breakfast - Vegetable egg scramble (serves 1)
2 brown eggs
1 cup chopped raw spinach
1/4 cup chopped raw mushrooms
1/4 cup diced green pepper
1/4 cup diced red onion
Olive oil for the pan
A dash or two of ground black pepper and paprika
Sometimes I add some grated cheese on top but this morning I opted not to.
For lunch, I actually made another weekend breakfast choice...
Lunch - Whole grain pancake with stewed fruit (serves 3)
Pancake
1 cup whole grain pancake mix
1 cup skim milk
1 brown egg
1/8 tsp olive oil for the mix and a bit for the pan
Stewed fruit
4 small gala apples
1/2 cup rhubarb
1/2 cup mango (optional)
1-2 tsp unrefined granulated sugar or Agave nectar
3/4 - 1 cup water
Peel and dice apples (the smaller, the less time it will take), place in small pot with the water and sugar of choice. Cook on medium-low heat - I have never timed this process but I would estimate around 30-45 minutes. Once the fruit is nice and soft, spread a generous portion on top of the pancake.
Dinner - Spinach salad with mini pita tuna melts (serves 2)
Spinach Salad (per serving)
1 cup raw spinach
1/8 cup chopped mushroom
1/8 cup diced green pepper
1/8 cup diced red pepper
1/8 cup diced red onion
1/4 cup sliced zucchini
1-2 tsp poppy seed dressing
Grated cheese (optional)
Mini Pita Tuna Melts
6 mini whole wheat pitas
1 can low sodium tuna
1/4 cup chopped green onion
1/8 cup diced green pepper
1 tbsp mayonnaise
Grated cheese
Mix up tuna, mayo, onion and pepper. Spoon portion onto each pita evenly. Sprinkle grated cheese on top. Bake at 350 F until cheese is melted (5-10 minutes).
Farmer's Market
Finally, I made it to the farmer's market. It helped that I found out it is actually open from 8 am - 3 pm on Saturdays and not just until noon like I thought. Saturday mornings are for sleeping in and then relaxing with a cup of coffee and breakfast and a good book, not going out into the bitter cold with the snow falling and ice on the roads. I ended up getting there at 1 pm and holy cow, I don't think I expected such a large building to be packed with so many people. I managed to pick up a few things I wanted - a beef cross rib roast for $14 (the last time we bought the same cut at the grocery store it was a couple of dollars more and it was filled with whatever drugs they give commercial beef), some organic whole wheat pitas, a couple dozen organic eggs ($4 per dozen, over a dollar less than the grocery store), some organic pork sausage and for Jules I picked up her favourite smoked salmon dip and some hummus. I passed by all of the produce - they only really had potatoes, cabbage, carrots and apples which is pretty much what I expected seeing as how it's the end of January. It will be nice once the spring and summer months are here and everything is available.