Monthly Archives: June 2012

I’m Dealing With Some Stuff

Readers, I am quickly learning the value of a good schedule. When the quarter ended, I had three weeks before my new job started. Three weeks when my daily life looked a bit like this:

8:30AM–Wake up. Sort of
9:00AM–Realize that I had not actually woken up. Panic and start yelling at Mike to get out of bed and get ready for work.
9:15AM–Make Olive and Mike some breakfast.
9:20AM–Convince Olive that YES, her hair does need brushing.
9:30AM–Realize I have not packed Mike a lunch. Panic and promise myself to pack his lunch tonight before bed. (I won’t remember).
9:40AM–Throw Mike out of the house with a baggie of veggies, a piece of fruit, and a leftover I’m pretty sure he’s only been eating the past few days to make me happy. Kiss him goodbye and thank my lucky stars he’s polite enough to at least try to eat it.
9:45AM–Realize that he’s probably been getting subway every day, since the leftover comes back mostly untouched. Become filled with rage. Resolve to punish Mike for this later (I won’t remember).
10 AM–Eat WHATEVER I WANT FOR BREAKFAST. Usually this is a delicious fruit and veggie filled smoothie I made during my panic to get Mike out of the house, with a piece of toast. I then savor at least one cup of coffee.
10:30-11:30AM–unspecified internet time. I tell Olive I’m doing important work. Important work often includes reddit. Hey, I gotta keep the routine.
11:30-12:30PM–Gardening/miscellaneous chores/whatever I feel like doing. Sometimes that means laundry, cleaning the bedrooms, or weeding. Sometimes it means Olive and I get fancy and have a tea party, leaving the dusting for another, unspecified occasion. Sometimes this means I take a shower and think about things I could potentially do. Sometimes I have another coffee and doodle for a little while. It’s a very productive time.
12:30-1:00PM–COOK AND EAT WHATEVER I WANT FOR LUNCH. Remember I am lazy and opt for PB&J again. Yum.
1:00–3:15PM–Remember that I’m an adult and am supposed to do things. Freak out, clean the kitchen, clean myself if I haven’t already, and try really, really hard to remember if there was something I was supposed to do. I completely forget until Mike gets home.
3:15PM–Mike gets home and I remember that I was supposed to go to the grocery store. Hey Mike, wanna go to the grocery store?
3:15-5:00PM–Miscellaneous Mike’s home stuff.
5:00-6:00PM–Dinnertime stuff. We eat whatever I want to cook. It is glorious.
6:00-8:00PM–More miscellaneous stuff. We often sit around talking about what we want to do. This sucks up most of the actual free time. Usually, we let Olive play outside for a bit or run errands. What am I saying? Usually, I forgot that I Was supposed to do something, uproot everyone from what they were doing, and go do the other thing instead. This is also a very important part of the routine.
8:00-8:30PM–Olive’s bedtime. This often involves stories, songs, and pleas for more goodnight kisses. I can not stress the importance of routine enough, people.
8:30-10:00PM–I drive to the gym and get in a decent workout. Sometimes. Other times this part of my day involves me bargaining with myself to go tomorrow instead. This time can also be facebook time, movie time, or eating vegan ice cream from the pint time. It’s pretty versatile.
10:30PM–I start to get sleepy.
11:00PM–Convince myself that I’m not tired. Whine to Mike that I still have to do the dishes. Do the dishes with Mike, and then whine that I’m tired some more.
11:30PM–Tearfully apologize to Mike for whining so much.
11:35PM–Wait, wasn’t I mad at Mike about something earlier?
11:45PM–Pass out, if I haven’t already. Remember as I’m falling asleep that I had intended to read/sew/write a letter/call someone. Tell myself I’ll do it tomorrow.

Repeat.

Readers, I was bored. Bored, bored, bored, bored, bored. That’s why I had scheduled so much “miscellaneous” time. I mean, I could have come up with something constructive to do, and eventually I tried to a little bit, but when you’re broke, burnt out from school, and completely unfocused, it’s nearly impossible.

Anyway, a few weeks of this went by and before I knew it, I was employed again, and my schedule starting looking like this:

6:00-6:30AM–Hit snooze button every ten minutes. Bargain with alarm clock to turn back time a little. I know it can do it and is just keeping the technology from me. Please?
6:30AM–Give up on the alarm clock. Wake up, get dressed, and pack gym bag.
7:30AM–Commute to gym.
8:15-9:30AM–Gym/shower/get dressed for the day.
10:00AM-4:00PM–SPREADSHEETS.
4:00PM-5:00PM–Commute home.
5:00-6:00PM–Hug family, cook dinner, thank god I am not staring at a computer screen.
6:00-6:30PM–Eat dinner, tell Olive that yes, she does need Mike’s help brushing her hair tomorrow morning, and no, I don’t think I’ll be able to teach him french braids.
6:30-8:30PM–Family time. This still occasionally involves panicked errands. Old habits are hard to break.
8:30-9:00PM–Olive’s bedtime routine. It hasn’t actually changed, it’s just a bit later.
9:00-10:00PM–Dishes and lunch packing for tomorrow. This includes me, Mike, and three days a week, Olive. Yes, I do pack them little notes. I have yet to find a note in my lunch bag, though. I resolve to give Mike what for about that later (I won’t remember).
10:00PM–Insist that I’m totally down for watching a movie or playing a game with Mike, as soon as I’m done with my blog/reddit/facebook/stalking Edward Norton.
10:30PM–“Actually, can we watch it upstairs, instead? I’m kind of tired.”
11:00PM–“No…no…I’m…I’m awake. I swear.”
11:05PM–/transmission

Now, you may have noticed that a large chunk of my day once devoted to panicking, using the internet, and whining, are gone. They are now completely devoted to spreadsheets. So. Many. Spreadsheets. This has caused me to organize things a little better in order to manage things, and to appreciate my evenings with my family. As a result, I go to the gym before they’re even out of bed (the lazy jerks) and eat my breakfast afterwards. This means that my delicious breakfast smoothie and toast are a no-go. The smoothie doesn’t pack well guys; please accept this as a fact and do not go through the process of learning this heartbreaking lesson for yourself.

I had a few go to foods initially. Sometimes this would be a cup of cheerios, some nuts, and a piece of fruit. A few times I packed a peanut butter sandwich with fruit. These are all fine and dandy, but lets face it, when you’re used to waking up and having your only dietary limit being what’s in your kitchen, they’re just plain boring. I needed something awesome and quick that would pack well and give me the nutrients I needed after a really hard workout.

Yogurt Oats
1 cup plain non dairy yogurt (omnivores and lacto–ovos, get what ever you’d like, but please check the ingredient list for gross stuff.)
1 cup of fruit (Any and all are fine.)
1/2 cup old fashioned oats
A handful of nuts (optional)
maple syrup, honey, or jam to taste

Ok guys, do you have a thermos? No? Go get a small one, they’re $2 at Walmart or target and infinitely useful. Mine even has it’s own little spoon hidden under the cap. So convenient! Anyway, to pack this, you’ll need a thermos, and I recommend putting it in your freezer for about ten minutes beforehand to get it cold.

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Please pretend that the froggy ice pack you see in my freezer is Olive’s and not mine. Or accept that adorable cartoon frogs are a very adult way to keep your lunch cold. Whichever.

To sweeten the plain yogurt, I usually use about a teaspoon of maple syrup. I was in the mood for berries this time though, so I added a tablespoon of my favorite jam.

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Add the yogurt.

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Yeah, you could buy flavored yogurt, but the big tub is cheaper, and do you really want to commit to one flavor for an entire week? I don’t. Besides, I like being able to control the amount of sugar and omit sweeteners. Aspartame for breakfast? Or ever? No thank you!

Add the fruit, oats, and nuts if you want them. I lift weights at the gym, so I like to get a teensy bit of extra protein. Besides, I’m also a big fan of healthy fats, and it’s not like I can get to a fridge to spread avocado on a piece of toast anymore.

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You can’t see it, but I added both berries, and a banana. Mix and match whatever you want. I have my suspicions that raisins and apples would be pretty awesome in this, too.

Mix it up, and let it hang out for a little while. If you’re making this at home, just put your bowl in the fridge and eat it an hour or two later. If you’re on the go, keep it in your thermos, and when you get to eat it after your workout, it will be delicious!

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Letting the oats soak in the yogurt makes them very chewy. Some of you may have had muesli the traditional way by soaking it in milk overnight. This is kind of like that, but with yogurt and less nuts. It’s porridgy, and really filling.

Now, I’m not saying it’s best to eat your breakfast at your desk. I love sitting down with my family for as many meals as possible, including lunch and breakfast. Still, if I worked out at night, Mike wouldn’t see me, and if I worked out in the evening, Olive would start to miss me. This way, I get my day off to a great start and they get more time with me. If you have to pack your breakfast, this is an awesome way to get something that is tasty and healthy without spending your hard earned paycheck on something sub par. Everyone wins!

Plus, now I don’t have to deal with those two monsters in the morning. Of course, that has nothing to do with why I leave the house so early.

…I lied, it’s a huge a perk.

I mean it. They’re horrible. Remember the three bears?

Still, they’re my bears. And those bears are far, far away.

Eat something good today, readers!

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Money Saving Monday–Welcome Back Courtney!

I’m back readers. Did you miss me during my vacation?

What’s that? You didn’t know I was taking a vacation? Shame! You’d have heard about it if you liked me on Facebook. Tsk tsk.

In reality, it wasn’t much of a vacation, since it was only a break from blogging. We were so busy, it was stupid. We had a lot going on. Here’s a recap for those of you not in the know:

We went to the zoo.

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I reunited with old friends, and saw some new ones.

We played hide and seek…kind of.

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I started a new job.

We celebrated Father’s Day with giant batches of brownies and our own…unique kinds of presents.

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We wore chef hats and fancy aprons.

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(Thank you Momma Kamper)

Olive made friends with some super heroes.

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I went to Comfest (giant festival we have in Columbus every year) for music, tie dye, and art.

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Someone turned five.

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And everyone ate pink cupcakes. Pink cupcakes that were AMAZING, I might add. Yes, you can have the recipe, but no, not today. I didn’t get to take any pictures of the process OR the cupcakes, due to the frightening speed in which they disappeared. I was enthusiastically told that they were the greatest thing I had ever baked. Later guys, you can have it later.

Besides, a whole week of comfort food and sweets and I’m done. When we grilled our dinner, we kept it simple–vegetables, corn, and baked beans. Easy, healthy, nourishing, delicious. Except there was just one problem. I didn’t have any dessert, energy, or cupcakes (those of you who ate more than one, I’m looking at YOU, jerks! Didn’t you know I was going to have cupcake breakfast?).

So we had apples. Because no matter how tired, broke, or sweet deprived I am, I always have apples, and they’ve never let me down.

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Grilled Apples
Serves Four
2 Apples
Cinnamon, to taste
Ginger, to taste
Blueberries, to garnish
Sugar (optional)

Cut the apples in half. Remove the core with a paring knife OR, if you’re my mother and managed to deeply cut yourself on tongs last week, a dull spoon, some elbow grease, and a lot of determination. A melon baller would probably also work fine.

Sprinkle the apples with cinnamon, ginger, and sugar, if using (you don’t need to, I think they’re amazing as is. But for a tart baking apple, a bit might help). Place the apples, cut side up, on the grill until they start to look soft. Turn them over for about a minute to cook the cut side. Remove from grill, fill cavities with blueberries while still hot, and then serve them to your family who ate waaaaaaaaaaaaay too many cupcakes last weekend, ate waaaaaaaaaaaaay too many chocolate donuts, and had waaaaaaaaay too many juiceboxes. Remind your significant other that apples are a dessert and no we do not need to go to the grocery store to pick up Swedish fish and no, you are not making him another batch of chocolate coconut fudge, and no, the fudge would not be healthier if you put peanut butter in it.

Seriously though, these are yummy, are nothing but fruit and spices, and are full of vitamins and nutrients that round out a meal perfectly. I’m not saying there isn’t a time for pink cupcakes or peanut butter fudge. But that time isn’t today.

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Because if she expects to be this fabulous all the time, she’s going to need the energy. She’s going to need apples.

Oh hell, who am I kidding. I need the apples.

Potato, Potato

Readers, the name of that post sounds cooler than it reads, I promise.

Recently, I was asked for ideas for eating greens. Unfortunately, my reader was apparently pretty green savvy. She was already sauteing them, cooking them in potato soup, braising them, and eating them with mussels. Whether or not I’ll eat them I have to give credit to a woman for getting creative with something that looks like…ugh I don’t even want to get into what mussels look like. Either way, kudos for knowing a lot of good ways to eat greens.

See, I think that’s so great, mostly because those, excluding the mussels of course, are all ways I eat my greens too. Mostly I saute them, though from time to time I’ll pop them into a salad, depending on my mood and what kind of green it is.

At nearly the same time I was also asked about comfort food. She wanted something healthy, but rich enough to be soothing. Nourishing, delicious, and savory. Sounded to me like potatoes were really the only answer to this conundrum. Potatoes have a horrible rap these days, and it’s just silly. They’re full of fiber, potassium, and vitamin C. So long as you aren’t drowning them in butter, grease, or gravy, you’re making a good choice having one.

Potatoes and greens…potatoes and greens…potatoes and greens but NOT soup. Well poop, what’s a girl to do but combine them?

Red Skinned Green Potatoes
6 small red skinned potatoes
2 cups spinach or other green (if using a green OTHER than spinach, steam it very lightly until slightly tender)
1 tbs vegan margarine
1 tbs nutritional yeast (Omnivores, if you have to you can swap the yeast for Parmesan cheese, but the yeast is worth your time finding, since it’s just so ridiculously nutrient dense)
2 tbs unsweetened almond milk
2 tsp garlic powder
salt and pepper to taste

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Clean the potatoes and stab them with a fork like they’re the jerk who stood you up at the prom. “Bake” them in your microwave for 10 minutes, or until a fork goes through one pretty easily.

When they’re cool enough to handle, cut them in half.

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Then scoop out the innards until they’re as empty as that useless shell of a prom date.

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In a food processor or really forgiving blender, throw the potato innards, greens, margarine, “milk,” and spices and let process until combined.

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Scoop the stuffing into the potato shells and place them on a baking sheet.

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Broil for five to seven minutes, until the tops are just a bit brown. Don’t tell anyone that you used the microwave earlier.

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That can be out secret. Promise. 🙂

Quick, easy, cheap, and yummy.

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Need to get rid of greens? Make a giant tray of these for a get together, or keep them in the fridge to nuke for a quick snack.

I used spinach because it’s what was in my fridge. If you have a farm share, trust me, you will have an abundance of spinach at some point. If, however, you find yourself with collards, chard, or turnip greens no worries. Just steam them for about five minutes before hand and they’ll be just as dreamy in your potatoes.

My family loved it, including Mr. “I don’t like spinach” and Ms. “Eww! It’s green!” They asked for seconds. I was out of spinach.

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Ok…I could always go get some more…

Money Saving Monday–Grain Salads, or “Beets, Part Deux”, otherwise known as “Totally Flaked Last Friday so Here’s a Twofer”

Guys, I’m pooped. In a weeks time I had finals, Mike’s birthday, and my band had two gigs. I’m exhausted.

I had originally planned to get an update with a second beet recipe up on Friday. Well, I didn’t. Sorry. Instead, I was busy baking this monstrosity.

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Delicious, vegan, and soooo, soooo bad for you. The man is worth it though, for sure. When a good man says, “I want a vanilla and chocolate cake mixed together with candy baked in, cookies on top, and sprinkles!” after having cheerfully taken tantrum duty for you after a near death experience (for Olive, not me), you really have no choice but to deliver.

I’m not giving you the recipe, though. I love you guys too much to let you eat that.

Anyway, conveniently enough, the second beet recipe I came up with tied into an important “Money Saving Monday” tip, which I am happy to share with you. Readers, eat more grains!

It’s summer, and salads are light and refreshing. Filling? Not so much. Confession time: I’ve never particularly cared for salads. Sure, I’ll eat an especially tempting one from time to time and I love the ones they serve at restaurants, but at home they just take more effort that I’m usually willing to put in for a side dish and require more produce than I’m willing to part with for an entire meal. I’m more of a “roast,” “steam,” or “grill,” sort of girl, myself. Besides, leaves alone are not tremendously satisfying.

Grain, however, easily solves this problem. You can make a salad out of ANYTHING readers, and I mean, ANYTHING. Have too much rice in your fridge? Make a salad. Dying to figure out what wheat berries taste like? Make a salad. Want a meal in a bowl that lasts you the whole week and won’t require you to so much as toast bread? Make a salad.

Most grains are dirt cheap. A big ol’ bag of rice, wheat berries, or barley costs, at worst, two bucks. At that, you can find a ton of different varieties, and each one has a unique texture. If you’re feeling really fun, check out the bulk food section of Whole Foods (or other natural food store) for a large variety of surprisingly affordable, nutritious whole grains. The recipes can be as simple or complicated as you want them to be.

I chose simple.

Pink Barley Salad
3 beets, roasted in two tbs of olive oil (as per these instructions), chopped into bite sized pieces.
1 cup pearled barley
1/2 or one whole cucumber, diced
1 bell pepper, diced
1 tomato, diced
4 tbs lemon juice, or to taste
1 15 oz can garbanzo beans, drained and rinsed
salt and pepper to taste

Did your reserve the Olive Oil like you did last time?

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Good! You’ll need that!

Ok, this is going to be complicated. I want you to take all the ingredients, including the reserved oil, put them in a bowl, and mix them.

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The result? Beets blend well with the citrus and tomatoes, the peppers add a nice crunchiness, the barley is chewy and just right, it’s a bowl full of awesome nutrition…

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…and it turns bright pink! How cool is that? How cool would it be to bring that to a potluck? “Salad? Oh, you mean the princess salad. Yes, I made that.”

You can feel free to call it princess salad. I won’t judge. It’s the only way I could get Olive to eat it. Truth be told, she thinks she doesn’t like beets. She’ll eat pink food though.

The longer you marinate it, the better it will taste, so feel free to let this sit in your fridge over night, or even for an hour or two, before you start chowing down. Much like revenge, it’s best served cold. It will not, however, kill you.

Happy Monday, readers! I’m going to bed!

Just Beet It

Readers, beets. Beeeeeets. Beets!

Seriously, what the hell do you do with beets?

When my reader/friend, Emily, asked me what to do when she got an extraordinarily large amount of beets from her farm share, I was at a loss. Beets are not things the crunchy house is familiar with. I’ve eaten canned beets before, and they were yummy. I’ve gotten them at salad bars and enjoyed them plenty. That, unfortunately, is the end of my experience with them.

I put Olive to the task of trying to figure them out.

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She had nothing. So I gave it my best shot.

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I poked. I prodded. I became the beet.

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I had nothing.

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The only thing I knew for sure about beets, was that they were root vegetables, so I did what I would with any root veggie and decided to roast them. For science!

(Emily is a science person. She has a lab coat and everything.)

Roasted Beets and Beet Based Vinaigrette
Two Recipes in One!
1 bunch beets (probably about three large beets)
2 tbs + 1/2 tsb Olive Oil
4-6 tbs Balsamic Vinegar
Salt and Pepper to Taste

Preheat oven to 425F.

Wash the beets. If they’re anything like what I got at the store, they will be kind of gross. Once they are clean, cut the tops and bottoms off of them.

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I’ve heard one can eat the green leafy top part. I wasn’t about to risk it though. I had science to complete!

Quarter the beets.

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Take a minute to marvel at how awesome the inside of the beets look.

Throw them in a “roasting pan” (mine is actually just a baking pan 😦 ) and toss them with 2 tbs of oil and salt and pepper.

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The oil is overkill. The reason for that is because I thought it would be cool to use the excess oil as part of a salad vinaigrette. Good news, it was cool! If you only wanted to roast the beets you could get away with much less oil. I’ll talk about that on Friday though (TEASER).

Throw those in the oven for at least 30 minutes, or until a fork goes through them easily. During this time, you may be alerted to strange noises coming from your oven. Here’s a video that will explain: Beets are Loud. They’re easily the noisiest root veggie I’ve ever cooked.

During this time, you can assess how much your kitchen looks like a scene from CSI.

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Oh God, what have I done?

When they come out of the oven, take the beets out of the pan to cool and pour the oil into a bowl. Add the remaining half tablespoon.

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Whisk the oil and the vinegar together and add pepper to taste. Voila, you have salad dressing.

Once the beets are cool, you can peel the skin off with your hands. **A tip: Almost all root veggies peel more easily after cooking. Once they’re soft, the peels just sort of rub off. This includes potatoes!**

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So here’s the thing, you guys almost didn’t get a meal made out of these because THEY’RE DELICIOUS. Olive and I ate half of them while I tried to figure out what to put them on. I actually had to say the words, “Stop eating beets, you are going to ruin your dinner!” To myself, no less. My suggestion to Emily? Just roast these and have them on hand for snacking. My goodness, they are dee-lish!

But, if you’re feeling fancy and in need of your veggies, you can take some spinach, top it with walnuts, sliced strawberries, a handful (…ok, two handfuls) of beets, and drizzle a little vinaigrette over them.

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It is the single fanciest thing I’ve eaten all week. The acidity of the strawberries and vinegar with the odd but wonderful texture of the beet meet together beautifully. I wished I’d had some sliced oranges to throw on top, since I once had an orange and beet salad at a salad bar that was pretty amazing. Sadly, no oranges.

Still, it was super, duper yummy, and an excellent addition to the main course which was…

…um…beans and rice…

Shame.

Still, I felt pretty darn fancy while I ate the salad. I think that’s worth something, don’t you?

Money Saving Monday–Stay AWAY From the McDonalds Breakfast Menu!!!

Don’t do it readers! I mean it, stop, just stop! Back out of the drive-thru, go home, and eat a real breakfast. I’m not even kidding, stay away from there.

I have a myriad of reasons to tell you not to pick up breakfast on the way to work–donuts, hash browns, breakfast sandwiches and overpriced, overheated coffee (serious McDonalds, my tongue is on FIRE) being among them. Mostly, though? I want you to eat something better and save yourself a couple of bucks.

Fast food restaurants have these clever things called value menus, or dollar menus. Aren’t they smart? They make a semi addictive substance for you at a bargain in the hopes that you’ll buy more of it. If cigarette companies were allowed to do this without being taxed to high heaven, I would probably still be smoking. What you’re getting at your local McD’s though, is tax free…”food.” You can buy as much as you want, they can pocket the entire profit, and you get to feel sick and lethargic all day.

Hooray!

Guys, I have something better and quicker for you, so long as you’re willing to do a little preparation earlier in the week.

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I did not invent the tofu frittata. This is a thing vegetarian and vegan cooks have always made, and you can probably find other recipes for it all over the internet. I’m going to go ahead and tell you that this one is my favorite.

Why? Well, first off, you can pronounce all the ingredients. Go ahead, see what’s in a sausage biscuit with “cheese.” I’ll wait.

Disgusted? you ought to be.

Second, while I’m not a huge proponent of calorie counting, they are a whopping 48 calories a pop. Eat two. Seriously, you should probably eat two with some fruit and a piece of toast (mine was devoured while these were cooking). Besides, what these guys lack in calories, they make up in everything else. These are protein-alicious, so they will keep you full longer, and just one has 29% of your daily vitamin C, 16% vitamin A, 7% of your iron, and is a good source of apparently everything. Try using a nutritional analyzer on this recipe and you will be amazed. Eat two. Heck, eat three. You’re doing nothing but good.

Finally, these guys are pretty cheap in the long run. Sure, they require some fresh veggies, but buying good veggies this time of year is a snap. Give me a month and I’ll have most of the vegetable components coming straight from my garden. Plus, it contains my good friend tofu, which I’m sure you remember from this post. Some people will undoubtedly tell me that while tofu is cheap (less than three dollars for this particular block and cheaper at some stores), you can sometimes get eggs for less than a dollar. While I would love to explain that those eggs are probably gross (they are), instead, I’m going to counter practically: Yes, a dozen eggs may be cheaper than a block of tofu. However, to make the same amount of frittatas you will probably need the entire dozen, possibly more. If you’re trying to cut out the cholesterol by using egg whites, it will end up costing you even more. And if you’re using quality eggs that you know the source of? Trust me. It’s not cheap.

Besides, these keep you from making that dreaded stop through the drive-thru, which is rife with impulse buys and super hot, overpriced coffee (please, McD’s, just a couple ice cubes or something next time?).

Make these. They’ll keep in the fridge for a few days, are good cold or heated up, are good smooshed between toast, and are healthy. Enjoy!

Tofu Frittatas
Makes 12
1 tsp Olive Oil
1 Zucchini
1 Bell Pepper
1 BIG Handful of Spinach (or 1-2 cups)
1 14 oz block of soft tofu
1/4 cup Nutritional Yeast (don’t remember this ingredient? Read this.)
2 tbs Unsweetened Almond Milk
2 tsp Garlic Powder
1 tsp Chilli Powder
1-2 tsp Braggs or Soy Sauce
1 dash liquid smoke
pepper to taste

Preheat the oven to 375 F.

Heat the oil in a medium skillet. Chop the veggies while you wait.

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Throw everything but the spinach in with the oil and saute till soft.

While those are sauteing, remove the tofu from its packaging and squeeze out as much moisture as you can. That’s right, no pressing required! Then crumble it into a bowl.

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Using an electric hand mixer, blend the tofu with the spices, nutritional yeast, soy sauce, liquid smoke, and almond milk until smooth…ish. It won’t be perfect, and that doesn’t matter.

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At this point, the veggies should be soft, so throw the spinach in with them and saute until wilted. This shouldn’t take more than a minute or two.

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Then add the veggies to the tofu mixture and mix by hand until everything is combined fairly evenly. I forgot to take a picture of it, but it’s not exactly rocket science, so you should have a handle on it. 🙂

Pour these into a very lightly greased muffin pan. Bake for 30 minutes or until they are set and the tops are a golden brown.

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Let these cool before you remove them. They are hot and a bit crumbly initially. That’s what makes them so wonderful though. They taste quite a bit like scrambled eggs and are easy enough to make a sandwich out of. They have some moisture, which is necessary because dry, crumbly tofu is…well, gross. All in all, these are pretty awesome.

They keep well in the fridge, and just pop them in the microwave the next day, slap them on some toast, and you’re ready for a health filled, wonderful day.

Besides, how many times have I told you to eat your veggies for breakfast? (Answer: Once, actually.) With these, you will be a crunchy rock star, and your greased out, sugared up coworkers/classmates/children will be jealous of your increased productivity. Yay!

Happy Monday, readers!