Posts Tagged ‘organic recipes’

Life Is Good

I realized last night when I was preparing dinner that I may have taken for granted the complete turnover to organic Tom’s fridge took; it just happened so quickly, so seamlessly I hardly noticed there was a change.  But there was.  As I pawed through the fridge picking out veggies I realized how great it was to share space with someone and be able to be free to eat the food in our fridge without having to check labels.  How great it is to have found someone as health conscience as Tom; did you know he replaced his morning cup of coffee with a fresh juice?  He did!  Every morning I sit drinking my coffee as I watch him press apples, carrots, celery, pears, cucs, peppers, whatever!

Friday I woke up thinking about a dish we had in Mexico.  It was on my mind the night before as I questioned what spices would bring me back sitting on the kitchen floor of our casa en Mexico, still groggy from a nap.  I now have a new comfort food, food that awakens my passion for travel, reminds me of the relaxed nervousness I felt as my feelings for Tom developed into more than what I feel for a friend.  I knew there was no way I was going to be able to wait a year before eating this chicken again, I had to figure it out!

I ended up with some cilantro, chile, oregano, S&P, cumin and coriander; mas o menos.  Generously seasoned two chicken breast, rubbed it in good!  Then Tom grilled the chicken while I made some rice (365 Organic Jasmine Rice; frozen), added a can of black beans (drained, not rinsed); cut the chicken into bite-sized pieces; mixed it all up then squeezed some lime on top and added cubed avocado – YUM!  It was [almost] perfect!  It was even better Saturday for lunch and dinner!  (Busy day!)

Sunday left me with a scary looking zucchini and a pretty good amount of kale that needed to be eaten.  I had frozen some chicken in marinades on Friday (oil & herb, and cubes for sesame chicken; which I just realized I haven’t posted the recipe for!) and we had a frozen swordfish.  We have been blessed with wonderful weather here, yesterday was 65° so I opted for Herb & Oil chicken on the grill.  I quartered the zucchini and marinated it in a zip-lock with the same oil & herbs as the chicken (this is a huge mix of spices I put together in a jar labeled “My Mix”, it’s great and easy!  Just combine all your favorite flavors into one jar and shake onto EVERYTHING!).










I steamed the kale quickly in about 1/4 cup of water and a splash of tamari.  Then I sprinkled it with some “African Smoke” (from Trader Joe’s, in a grinder).  I added cubed sweet potatoes to the kale water for a couple of minutes then added the 1/2 cooked potatoes to the partially steamed kale, wrapped it in foil and put it on the top rack of the low-heat grill while the chicken and zucchini cooked slowly on the bottom rack (grill was sprayed with organic Pam).  Props to Tom again on his way around the kitchen and grill!
O.M.G!!  What a WONDERFUL dinner!!  Man!

The sweet potatoes and kale were so delicious!  Perfect match, the sweet of the potatoes with the bitterness of the kale…MM’mmmm!  The chicken was juicy and delicious and the zucchini was just as good!  Amazing!  Can’t wait for lunch!

So really, life is great.


What I’ve Been Eating

I’ve noticed I have been slacking on the menu and recipe part of this blog, I always planned on sharing all my food ideas with you because that is where most people get frustrated with this, the constant nag “what’s for dinner” is not made any easier when you are trying to eat whole foods!  I’ve been extremely lucky to have my sister’s mother’s garden at my disposal – that makes it sound like I actually work in the garden, I’d like to note I do not, I go every weekend and pick up whatever she has harvested 🙂  Lately I’ve been looking at the produce prices and have determined I would have never been able to afford the amount of produce I was taking from the garden every week!  That fact mixed with the realization that as soon as the garden staled I would be missing a huge chunk of food I have grown dependent on has motivated me to start filling my freezer with as much as possible to ensure I am able to eat fresh produce throughout the winter months.  Right now my freezer holds one loaf of zucchini bread and 2 bags of mush (enough to bake 4 more loaves of bread); 6 bags (about 2 cups each) of spaghetti sauce made from the roma tomatoes and all fresh garlic, onion, peppers, basil and I added chorizo and mushrooms from Whole Foods; 1 garden veg quiche (all of the fresh veggies from the garden plus an organic store-bought crust); 1 Broccoli and Mushroom quiche (Store-bought organic broc, mushrooms, ham and cheese in a store-bought organic crust with the garlic and onions from the garden); 2 containers (about 3 cups each) of chorizo and peppers (made with fresh peppers and onions from the garden and organic tomato sauce); and one vacuumed sealed bag of roma tomatoes that my sister’ s mother froze for us, ready for whatever creativity I come up with!  Also, not for squirreling away but just to make my life easier, I froze two chicken breasts in different marinades, this will be something I will continue to keep on hand as I have learned this new life isn’t so hard if you are prepared!  Also rounding out my freezer are 3 containers of Stonyfield Farms organic Ice Cream & FroYo.  I hadn’t realized I bought froyo until I ate it, it’s not bad but I prefer ice cream and caloretically (sure, that’s a word!) speaking, I can afford it!  My favorite so far is Gotta Have Java followed closely by the Creme Caramel, the Vanilla Chai is yummy but I’d like to see candied walnuts in it! 🙂

Typically I will eat an egg for breakfast (not typically, more ideally) with a cup of coffee while at home.  During my first job (8-9am) I will have another cup of coffee (from home) with either a protein bar or a banana. At my next job I will eat something else breakfasty (about 10-11am), like cereal or yogurt with fruit (mind you all my food is either organic or at least GMO free, I don’t feel it necessary to indicate “organic” in front of everything I type!).   For lunch I hopefully have something left-over from last night, I try to plan my dinners with this in mind and being that I live alone, it’s not that hard to have plenty of left-overs!  If I don’t have anything from last night, I will do a frozen Amy’s meal or burrito (I keep burritos on hand at home and in the office).  I will snack throughout the day on fruit, Odwalla bars, yogurt or something sweet.  When I get home I either cook something easy like a chicken breast and veggies (this is cooking) on the days I don’t feel like cooking I will eat a frozen meal like any of the Blake’s brand meals or Amy’s or I will eat more left-overs.  (Mind you before I started this, I NEVER ate left-overs!! My lunches were always a frozen ‘diet’ entrée).  Then I snack throughout the night on things like ice cream and cookies; I love how surprised people are when I say this, they go “Organic cookies??”  LMAO Yes, organic sweets!  🙂  This reminds me of today’s struggle: the first office birthday cake.  Luckily my boss is pretty good about her diet so she frequents Whole Foods but today’s cake came from a bakery, not Whole Foods so I passed up quite possibly the first piece of cake in my life! LOL

Right now the office is commenting on the smells coming form the kitchen, “What’s the Chef making today?”  “Quiche and Chicken!”  (the broccoli and mushroom quiche and half of last night’s chicken breast)  I am trying to incorporate more protein into every meal as I have lost 5lbs and that is not an option!  I am going to go research nutritionists now to see if I can keep my weight in check while cutting out all the things that were keeping me at a constant “healthy” weight before.