Sneaking in the foods

Hehehe, I'm sneaking something into our roasted vegetables tonight: yellow squash. Think my husband will notice?? He hates the stuff. (oh wait, he's probably going to read this before he eats)

Anyway, it's so easy to make roasted vegetables...see earlier post. And easy to make polenta too! You just put yellow cornmeal in a pot of boiling water....there'll be instructions on the container probably. Boil 1 1/2 cups of water. Mix 1/2 cup yellow cornmeal with 1/2 cup cold water and spices in a bowl. When the water boils, add the cornmeal mix and stir until thick. Turn down the heat and let thicken. It's great with roasted vegetables and maybe a little tomato sauce on top!

My tongue is burning. I tasted the polenta, which has red pepper flakes in it. Ok, food will be ready soon (yes, we eat early in this household). If it were up to my husband, we'd have lunch at 10 am and dinner at 4 pm!

Will post pics later!

Eat smart,

T.

Omelette for lunch

I just finished my lunch and I'm stuffed. So I'll wait a bit to eat yesterday's peach compote over plain yogurt. Perhaps I'll have it as a snack after my "after lunch" walk.

Anyway, back to today's lunch. I boiled a bunch of potatoes this morning (really easy), so I'd have a few for the omelette. Now I have tons leftover to add to my meals over the next couple of days. Always cook more than you'll need, so they're readily available to you.

I chopped one yellow squash, a few sticks of celery and one small onion. Sauteed those with some crushed red pepper flakes, black pepper, sea salt, and some fresh dill, oregano, and basil. I added a few spoons of diced canned tomatoes near the end. You can always add freshly chopped tomatoes (I don't have many and I need them for my roasted vegetables!)

Put those vegetables aside. I whisked up 2 eggs per omelette, plus added some water to each as I whisked, to make the omelette bigger. Pour that in a pan and let it cook (I used the same pan as the vegetables, so it would be nice and hot already). Shake the pan around every couple of minutes to let the middle runny stuff roll to the edges to cook. When the egg is set, put the vegetables on one half, then fold over the omelette. I'm not so good at that last part. As you can tell from the pictures, I can't quite get the egg to go ALL the way over the other half. If you have a good suggestion, let me know.

Ok, enough talking. Time to post the pictures. You can see the mix of vegetables, then vegetables on half the omelette, then the completed version.

Oh I forgot to mention I added some chives to the egg mix, then a crank or two of sea salt, while the egg is cooking. And I added a couple of small pieces of kosher/vegetarian cheddar to the omelette. No, it's not fake cheese (sorry vegans), but it does NOT use animal rennet.

Happy eating!

Eat smart,

T.

Tomorrow's Meals

Well I guess I'll discuss what I'm making tomorrow, so that I actually make it AND so my husband can read ahead and see what he's going to get for lunch and dinner.

Tomorrow's lunch: omelette with sauteed yellow squash, onions, tomatoes, and anything else I happen to find (I'll let you know tomorrow!)

Tomorrow's dinner: sandwich of kosher/vegetarian cheese, vegenaise (or mustard for my husband) and freshly sprouted sprouts. Rolled up in a whole wheat wrap. No, I didn't make the wrap. I should learn how to make those. I also love the whole wheat tortillas.

Oops, forgot about breakfast:

Well I didn't get to setting up the rice cooker for my groats tomorrow, so I'll eat one of my own whole wheat/spelt everything bagels for breakfast. Lately though (thanks to my brother) I've been eating oat groats (with flax seed, oat bran, and a tiny bit of almond milk) with a little agave nectar in the morning. It's sooooo good! I love the texture and flavor. So easy to put the groats in the rice cooker and set it to be ready for me to eat in the morning (Thank you, Zojirushi).

I think that's it for today, unless I get another urge to write about food :) Did anyone figure out the difference between jam, jelly, and preserves yet? Or are you going to make me Google it?

Ok then, goodnight all....sleep well.

Eat smart,

T.

Roasted vegetables and something peachy

Ok, before I start in on tonight's meal, I'll start by saying that I've had a "roasting" bug for several months now. Three of my favorite roasting mixes: tomatoes/peppers/onions, root vegetables, and most recently cauliflower/broccoli.

Tonight I'm making my old favorite. I just cut up tomatoes, green peppers (or red if you can afford them!), and yellow onions. Put them in a bowl. Add italian spices (or fresh basil, oregano, etc), freshly ground black pepper, olive oil, and sea salt. Sometimes I throw in Herbes of Provence for extra flavor. I'm not even sure I know what spices are in herbes of provence. Anyone? I think there's some lavender.

Spread the veggies on a cookie sheet/roasting pan. Bake at 400 for around 30 minutes. So good. You can't go wrong. If you're light on the oil, it's a very low-calorie meal. Sometimes I serve it with plain polenta or whole wheat pasta.

Oh, and I've got peaches on the stove. Don't ask me what I'm making. Jam? Compote? Preserves? What's the difference between jam, jelly, and preserves anyway? Well that's a whole other discussion I suppose. But if you know, please do tell!

So I guess that's it for tonight's food. Tomorrow I think I'll make omelettes with yellow squash, since I rarely eat eggs and I have some. Also got yellow squash from the farmer's market. Maybe i'll even post pictures later, if you're lucky :)

Thanks for tuning in!

Eat smart,

T.

PS-The 1st 2 pics are the ready to eat pictures, the 2nd 2 are the before (raw) pictures.