For us, today is meal-planning and market day. We mostly plan dinners, eating leftovers the following day, or a salad or soup. At the end of the week we take stock: what didn’t we make? What made too much and needs to be used up?
Last week we tried a recipe for bacon and leek risotto. Even reducing the arborio by half, it was more than a meal’s worth for the two of us. So we tucked away the leftovers in the fridge with all good intentions. Here we are, Saturday, and that little package of risotto either must be used or thrown away. Sure, it could form the basis of a creamy rice soup. Or it could get buried in some casserole, or formed into patties and browned until slightly crisp on the outside, given that it has absorbed the liquid and sort of, well, solidified. But all that seemed boring.
What about breakfast? I sautéed an onion, four mushrooms and a stalk of celery (all sliced or diced) with any leftover fresh herbs from the fridge, chopped. Then I tipped in the risotto (about a cup, for two) and a chopped tomato that was on its last day. A quick stir, and then I cracked in two eggs. On low heat with a lid, it took just 5 more minutes for a tasty medium poached breakfast bowl to be ready for each of us.
A grind of pepper on top and we are off to a healthy, happy start to our weekend!
Right out of the gate most mornings, we walk or go to the gym. Not a leisurely stroll, but a brisk pace, almost a run. Himself having longer legs, I have to work a little harder to keep pace. Then, back home, we have breakfast before setting to work on the day’s tasks. Once in a while our schedule means we don’t get the walk in until later in the day, and when that happens, we notice a difference. Keeping fit and eating good food, prepared from scratch gives us energy and we feel sharper and better able to cope with the day – however it turns out. We’re grateful we can afford good food, but we have also found that eliminating processed food from our diets isn’t any more expensive, especially if we plan our meals and avoid waste by using what’s on hand and buying just what we need to round out the menu.
This tasty oatmeal is made in less than ten minutes using large flake or steel cut oats.
For two, in a microwave-safe bowl:
1-1/2 c water
1 large Apple, diced
2 T chopped nuts or seeds
Sprinkle of cinnamon
Cook on the oatmeal setting, or alternately, 3 minutes on full power plus 5 minutes on 50% power. Enjoy with milk or nut milk if you prefer, and a little maple syrup.
Back in the city, (did I mention we’ve moved?) we have returned to many healthy, happy habits. The first is walking – everywhere. Although we are still eating freshly-prepared homemade food, there’s been a decided absence of baked goods. Generally I only have homemade bread, and we have been busy moving across the country. Somehow, bread making just hasn’t happened at this point, a month in.
This morning my husband commented that he hadn’t been missing the bread at all. So here’s another bread-free, use-it-up recipe, for two.
Bring to a boil:
2 c homemade salt free vwgetable stock
1/2 c sliced onion
1 sliced celery stalk
1 grated carrot
2 t cider vinegar
1 t sesame oil
1 T grated ginger
1-1/2 c cooked brown rice (leftover) into two bowls
Top each with
1/2 can water packed tuna or 1/2 c leftover cooked fish
Pour hot broth and veg mic over
Sprinkle with chopped cilantro.