A New Dawn; A New Breakfast

Have no fear; things have been delicious and good in my life. Unfortunately, it has all been very chaotic and this has forced me to step away from the stove. Long days and tired nights have led me to fall in love with leftovers. I used to look down on them, but over the last few weeks they’ve grown to become my friends.

Our relationship with food is ever changing. Right now I simply don’t have the time for flair-tastic meals, but that doesn’t mean I’ve succumbed to take out and junk food. I’ve found new, fast, and fulfilling ways to keep my cooking hand strong while maintaining some semblance of sanity. I look forward to the less hectic days once this semester is over when I can find time to get back to my lackadaisical and ingredient heavy kitchen roots, but I’ve found enjoyment in this culinary break.

In the meantime, here is a savory dish I made for breakfast, which is outside the ordinary. I love eggs. I can easily go through a carton in a week. I understand the cholesterol in eggs isn’t necessarily bad, but something tells me the amount I eat is in the higher percentage and teetering on the edge of detrimental. Alas, I had no eggs left this morning, so instead of running to City Market for an egg and tomato breakfast sandwich, I sauntered over to the fruit bowl to try out a new recipe I found last night. It encompasses my love of bananas and avocados, and my sweet tooth gets to join in on the action. No one likes playing third wheel *wink/wink*

I “adapted” the amounts of cream and sugar for the recipe, due to the fact that I was borrowing the neighbor’s cream and I wanted to see if I could get that sweet taste while still drawing back on the amount of sugar. My “adaption” was most delicious and won’t leave you feeling like you’ve been cheated. Plus, it allows the flavor of the whole foods to shine through.

 

My instagram account is alive and well! Follow me at: jocellyn88

Avocado-Banana Salad (serves 2)

Ingredients
1 avocado, diced
1 banana, diced
1 tbsp ½ tbsp lime juice
1 tbsp ½ tbsp. sugar
3 tbsp 2 tbsp cream (I used half and half)

Instructions
1. Add diced avocado and banana to a bowl.
2. Measure lime juice, sugar and cream into the bowl.
3. Mix ingredients together gently.
4. Serve immediately.

Few things in life are better than cutting into an avocado to find  perfectly ripened, rich and (healthy) fatty perfection.

 

Peel Away ❤

Jocellyn

Advertisements

Food Diary # 2

Food Diary # 2

I haven’t forgotten about you guys! I admit I didn’t write down what I ate yesterday, but I did make that delicious Shrimp & Garlic meal from last week. It was great the second time around as well.

Breakfast

2 eggs

Slice of Udi’s toast

The best gluten free bread ever!

One little cup of Greek yogurt with raspberries.

I’m now onto my third type of Greek Yogurt. They were out of the large tub of plain Chobani at both stores. I don’t think the stuff I have is actually Greek Yogurt, because it doesn’t have nearly as much protein as the other brands. I also accidentally bought maple flavored, not plain, so the sugar content is a little higher than I would like. Oh well, it’s delicious and a tub won’t kill me, but it is a little unsettling that the shelves might start packing “fake” Greek Yogurt. Ya ‘gotta be cognoscente of labels!

 

Snack

Mango, peach, and banana smoothie

Usually I make green smoothies with spinach, but I was having a salad today. I make my smoothies simple, with water, and I feel so nourished the moment they hit my tummy.

Sun-Maid Raisins

I love how the front says something like: the only ingredients are grapes and sun. And then the back says “mechanically steamed grapes.” Haha. Nonetheless they are still delish.

 

Lunch

Salad: spinach, black beans, onions, mandarin oranges, mushroom, basic dressing of 1 part balsamic vinegar/ 1 part olive oil

During the summer I love spinach, but as the seasons change I find myself less in love with them, which is totally normal. It means it’s time to switch back to green smoothies. A healthy tip: if you are buying canned beans make sure you rinse them or else they are packed with salt and sugar. However, I do usually just plop a whole can in if I’m making chili, but salad is lighter.

 

The trustworthy banana!

 

Lunch Break @ Work

This cute little snack size bean & cheese burrito.

It kind of had a pickle taste. I love pickles, but not in my burritos!

Cascadian Farms Harvest Spice Bar

 

Dinner @ Home

Mongolian Beef & Broccoli

This came from a Cooking Light cookbook. Prep time was really short and it only took 7 minutes to cook everything. It was a really tasty and simple meal and is definitely going in the recipe book!

 

Compared to day one, this is a more realistic idea of what I eat on a day to day basis. Because I snack so often I generally have a large breakfast and lighter lunch. Dinner is usually the middle-size meal. I know some people don’t like to eat late, but since I get home around 10 just  eating at 7 isn’t always ideal. Most nights I come home hungry, but sometimes I’m fine with some fruit and tea. Just listen to yourself. If you find you’re someone that is waking up starving then don’t be afraid to eat more at night. The reason a lot of people warn against it is because people tend to have naughty snacks while watching late night TV.