I love a good smoothie. I drink a lot of them in the summertime, more than the winter (usually, but in fact all bets are off in terms of seasonal eating. I rarely have soup, stew, or chowder in the summertime but it could happen. I never drink iced coffee in the winter. But I love a cold margarita anytime). They’re easily customizable, taste good, and are pretty healthy, as long as you avoid ice cream or frozen yogurt as an ingredient. That’s what turns it into a milkshake…
Today for lunch I made a simple smoothie that would probably be better suited to a beach in the Caribbean. It was simple and fast to make. Smoothies aren’t always as filling as one might need (so if you’re extra hungry, add another thing to your lunch that has protein and nutrients that will actually fill you up), but this one was tasty and satisfying.
Here’s what it included:
1 frozen banana (a fresh one would also work)
Equivalent amount of frozen mango chunks (“chunks” always seems like a terrible word to include in a recipe)
Coconut almond milk not quite covering the frozen ingredients
That’s it! I’ve got to say, coconut almond milk is HEAVEN. I feel like it needs to be one of my kitchen staples. Budgeting and avoiding the grocery store has usually meant I’ve skipped buying it lately in favor of regular almond or soy milk. But those do not compare…
Smoothies are wonderful to make because you don’t actually need a recipe. Take the ingredients you want and combine them, make sure you have enough liquid to deal with the whole ingredients, and blend until it’s smooth. What ingredients would you use for a relatively healthy but delicious tropical smoothie?
Lately, I’ve spent a lot of time thinking about, and shopping for, food. I’ve been to the grocery store more times in the past two or three weeks than I usually would in a month or two, back when I felt satisfied by my larger shopping trips. Here and there, I think: “But you know what would be great, if I had some more tomatoes.” Another trip to the store. Luckily I haven’t spent as much per trip as I do when I’m taking fewer, slightly larger trips.
I hope I’m not becoming obsessed with food. A lot of days it feels like the only thing I get done is planning or making meals. At least half of that time is spent wishing for pizza or burritos. It usually takes a week or two before I absolutely HAVE to satisfy that craving… I’ve frequently made one of my favorite snacks, pizza toast, and it’s sadder cousin, cheesy toast (has no sauce or tomatoes to make it more like pizza).
Today for breakfast (ok, more like brunch) I made a combination of two of my go-to breakfast/lunch/snack foods: cheesy avocado toast. Most people would probably call it an avocado melt, but I like to be different. I spread the bread with avocado, added some chopped green onions and a dash of olive oil, smothered that in cheese, and baked it in the toaster oven until the cheese was perfectly melted and browned. (This mostly happens when I briefly lose track of time; otherwise I often get too impatient to let it brown.) It was very tasty, slightly too hot, but I avoided burning the roof of my mouth! Yay!
Sometimes it feels like food is the only thing in life I can figure out. Everything else is a mess, but as long as I can still make myself something delicious and at least semi-nutritious, I can enjoy a little bit of my day.
To begin, I’m going to briefly talk about omelets. They are one of those categories of food that is widely liked because they are completely customizable. A wide variety of cheese, vegetables, meats, and even some fruits (apples, tomatoes, avocado) can go in. They also are generally fast to prepare. Even including all the chopping and whisking etc., it probably won’t take you any longer than 15 minutes to make. The cooking time is usually around 5 minutes for me, perhaps up to 7. I suppose there are even vegan substitutes for eggs and cheese, but I don’t know much about that, so I have no idea if they’re any good for making omelets.
One type of omelet that I used to like a lot, widely offered in restaurants, was the western omelet. This was usually made with cubed ham, green peppers, and American cheese. I loved orange American cheese when I was younger-now, not so much. But I decided I would really like a more grown-up version of a western omelet, mainly because I had green peppers.
I don’t have any special or particularly good omelet-making skills. Nothing you can’t find better described in a real recipe. I’ll just tell you a short story about this dish instead.
The burner should be turned on low-medium heat, no higher (in my experience that is; you’ll have to do what’s right for your own stove, pan, and eggs). The first thing I put in the pan is (probably a bit too much) butter. If you want to make an omelet my way, there must be lots of butter. Then of course the eggs are poured in. I usually mix them up with a little bit of cream. I’m not sure what it does exactly but that is how I like it.
Sometimes I let the eggs cook a little before adding any fillings, but I started right away this time to add the various ingredients. Into the middle of the eggs went green peppers, diced tomato, and sliced turkey. I topped that with some cracked black pepper and a nice heap of shredded mozzarella cheese.
Miraculously, the whole thing did not fall apart when I went to flip it. That does happen to me sometimes when I have a lot of ingredients in the middle. It came out very homemade-looking, but at least it was all in one piece. I then topped it off with some Trader Joe’s Salsa Autentica and made some green tea. It was a delicious, filling dinner, but could also be eaten for breakfast or lunch.
Well, it’s about half of a medium green pepper, a handful of cherry tomatoes cut into eighths, two eggs, and cheddar cheese, cooked into a sort of omelet-frittata hybrid (frittatelet? Omelata? Comment and tell me which you like), on brioche buns from the day old bread section of Cafenation. Also mustard, mostly because I didn’t have any mayonnaise, but it was a good addition.
They’re almost like egg burgers! They were very tasty. This “recipe” is easily adaptable because you could add anything you want to the eggs, and top it off with other things like bacon or avocado, or some interesting condiments if you have them. Try it out!