Walk Widely. Eat Wisely. Live Gratefully.
…tastes like, “deliciousness”.
On the menu for today’s breakfast:
Whole wheat toast, homemade, with 5ml butter
1/2 sliced tomato
125ml or 1/2 cup each sliced mushrooms and diced bell pepper,
Cooked in a nonstick pan with
2ml or 1/2 t butter
Scramble a medium egg, add to the veg, and cook over low heat until almost firm.
Enjoy your day.
Some of you know that earlier this week we roasted a turkey, and have been benefitting from that delicious pre-cooked goodness at several meals. The night before last we made an adaptation of Jamie Oliver’s Singapore Noodles recipe. As recommended, we substituted what was called for, for what we had. With a plentiful veg garden and lots of turkey, it was quite a different dish, in the end. (At least we used the noodles!)
We halved the recipe but it was definitely still too much for two, so yesterday we had about 1 serving left. We considered just reheating with a salad, but at the Tantallon Farmers’ Market we had acquired some delicious-looking chorizo. From the garden we grabbed a golden beet (including greens), about half a cup of fresh sweet peas, and three small carrots. We cooked these up – dry browning the sausage then adding about 1/2 cup of water, and steaming the harder veg and sausage until the sausage were cooked through. We sliced the cooked sausage and tossed everything together with our leftovers…no waste, all taste.
Earlier this week we roasted a turkey, a ten-pounder purchased for about ten dollars. We’ve made a host of meals of it. Today’s lunch were these tasty wraps…with a half cup of celery and cucumber in with the turkey, and a little light mayo and homemade zucchini relish. Using a large tortilla and accompanying it with a cup of 1% milk, is about 485 calories.
The best healthy eating tip we’ve seen this week? At every meal, ask, where’s the veg? More than once it has helped us make a healthier choice, and hope it will do the same for you.
Necessity is purported to be the mother of invention, but we contend it is leftovers. A couple of nights ago we whipped up a batch of delicious chili, accompanied by the requisite cornbread. Of course the chili can always go in the freezer, but the cornmeal muffins had been sitting on the counter, begging to be used. Because they’re a low fat version, they didn’t stay “moist” with a heavy dose of oil, like some types.
Breakfast provided a perfect opportunity. We sliced the muffins and put them on plates. Meanwhile, we heated the chili until it was bubbling, and dropped in an egg for each person. We let them simmer until they were nicely done, and served on top of the muffins. To quote the man, “yummy.”
We started our day with these delicious muffins (check the recipe pages) and a hot steaming mug of Full Steam Titanic 1912 coffee…a fantastic start to the day!
After a fast walking round of golf on a hilly course yesterday, we were definitely hungry. So we took advantage of our garden produce and topped a whole wheat pizza crust (find out how in our recipes section) with a thin layer of homemade zucchini relish from our storag. Then a layer of spinach, chopped oregano, mushrooms, sliced radish, and green onions. A light sprinkle of feta and cheddar finished it – not so much that the veg would steam.
This morning the leftover slices made a great breakfast, topped with a perfectly poached egg.
We’re having a great time figuring out interesting ways to use all the produce from our garden these days…lots of spinach and onion are on the menu. Our self challenge is also to be sure we get some protein in every meal. Today’s lunch consists of these tasty bean and cheese burritos.
On a whole wheat tortilla, layer several spinach leaves, 1/2 cup (125ml) cooked beans (these are Jacob’s Cattle beans, grown in NS and cooked here at home), an ounce (30g) of cheddar. Microwave about 2 minutes to melt and heat (or in the oven, if you prefer…just keep an eye on the cheese until it barely melts). Add a dollop of salsa (ours was canned last fall from our own produce) and plain, nonfat yogurt. Chopped green onions from the garden add extra flavour. Wrap and enjoy!
We have lived in other jurisdictions where the middle of June seems like an unlikely start to summer. It’s already been hot for ages. But here in Atlantic Canada, even when the temperature is in the 20s (70s or 80s, my Fahrenheit friends), the wind is sufficient that it rarely feels hot.
But today we had an awesome, sunny, warmish day. And so we barbecued. This is the result. Veg from our garden, except local tomatoes and spuds.
After an inspiring talk last night from the Shorefast Foundation’s Zita Cobb (thanks to the Community Foundation of NS) we were in a “change the world” mood when we got up. Our great start included 45 minutes of exercise (I admit I can feel Zita saying “get outside!”, or similar) and this breakfast…all local except the avocado. However, having heard that they successfully grew a melon on Fogo Island gives me hope that even that is possible.
What’s your great start today?
We make variations of this salad all summer long, as various vegetables come into season, either in our own garden or the Farmers Market. Start with a good glug of olive oil and vinegar, and a couple of tablespoons of Dijon. Whisk those together to make a dressing.
Next, add some cooked beans or chickpeas (we made Jacob’s Cattle beans a couple of days ago) and some chopped onion (here, baby red and white ones). We had some sliced radishes as well.
Next, two or three chopped hothouse tomatoes and a good handful of chopped greens (we had spinach, baby Romaine, and Swiss chard). Toss on a few olives or anchovies and some sharp cheese or Feta for tangy goodness.
Stir together and let rest at least 10 minutes. It will keep in the fridge for two or three days, flavour improving each day.
This leaves the kitchen cool on a hot day and is quick and easy to prepare if you are busy watching the World Cup!