Since today I will be returning to college where cooking my own food ranges from really difficult to impossible, the need to make everything amazing RIGHT NOW has settled over me.
Should I make falafels?
Should I make chocolate scones?
How about some biscuits?
Breakfast scramble?
Or those cherry-almond bars for which I've had everything measured into Ziploc bags for weeks?
So far biscuits and a breakfast scramble have won.
The ingredients for the cherry-almond bars are waiting for me to get off Pinterest and go turn them into something worth blogging about later ;)
Sunday, January 12, 2014
Saturday, January 11, 2014
Today's Breakfast and A Healthier Outlook
This morning, my mom and I decided to make a breakfast bowl using some Mexican rice we'd cooked a few nights before, pinto beans, bell peppers, and mushrooms.
I chopped some red and yellow peppers, along with button mushrooms and red onion, plus a clove of garlic. This went into the skillet with heated avocado oil, cumin, red curry powder, and a little S&P.
Once those things were pretty well sauteed, I tossed in some delicious pinto beans, rich in protein. I added the rice next, then pushed everything to the side to make way for a little butter for the eggs. I sprinkled salt and pepper over the melted butter before pouring in beaten eggs, then cooked them and stirred them into the bean/pepper mixture.
To add some green, I pulled some fresh baby spinach from the refrigerator and wilted it over top of the steaming food before carefully folding it in.
Finally, I tossed in some green onions and a little Mexican-style shredded cheese.
Voila!
I chopped some red and yellow peppers, along with button mushrooms and red onion, plus a clove of garlic. This went into the skillet with heated avocado oil, cumin, red curry powder, and a little S&P.
Once those things were pretty well sauteed, I tossed in some delicious pinto beans, rich in protein. I added the rice next, then pushed everything to the side to make way for a little butter for the eggs. I sprinkled salt and pepper over the melted butter before pouring in beaten eggs, then cooked them and stirred them into the bean/pepper mixture.
To add some green, I pulled some fresh baby spinach from the refrigerator and wilted it over top of the steaming food before carefully folding it in.
Finally, I tossed in some green onions and a little Mexican-style shredded cheese.
Voila!
To accompany this savory dish with something a little sweet, I popped a few slices of whole grain bread in the toaster, then spread on a hint of butter and some delicious blackberry jam.
For a drink, I opened up a one-serving container of vanilla almond milk.
This was one delicious meal!
Not only was it delicious, but it was fairly healthy, which is something I have discovered is easier to come by than I once thought.
Next time, I can switch out any butter for coconut oil, and add even more spinach or another leafy green vegetable such as kale.
Next time, I can switch out any butter for coconut oil, and add even more spinach or another leafy green vegetable such as kale.
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