Posts tagged ‘simple’
It’s the most wonderful time of the year! Well, sort of. Christmas is definitely my favorite holiday, but the weeks leading up to it are always stressful and crazy. Too much work, too many social engagements, and not enough time to squeeze everything in. Let the countdown begin until my last exam, after which I can truly celebrate the holidays. Not to mention that the sun sets on Boston at 4pm, making days seem even shorter! Because it is the holiday crunch time, this post will be mostly pictures of What I Ate!
A day filled with lots of class, but lots of good food! Need veggies and carbs for brain power! ;)
My food has been pretty simple lately. I have been a little less creative in the kitchen, trying out other bloggers meal ideas and bringing out old favorites instead! My mental energy has been harnessed for school, but I have promised myself that I will be more creative soon! Here are some of my most recent favorites:
Baked oatmeal (affectionately shortened to Boatmeal) by Chocolate Covered Katie: The banana bread oatmeal is good, and the pumpkin pie oatmeal is great, but nothing beats the cinnamon roll baked oatmeal. I usually add 1 tsp of ground flax seed, and sometimes a bit of chopped apple! I also always pour a bit of milk over it, mostly too cool it down fast enough so I can dig in right away! It is hearty, delicious, and makes the whole house smell like cinnamon.
Overnight oats in a jar by Kath: My peanut butter and almond butter ran out within the same week, so that means 2x OOIAJ this week! This has been great as the weather has been bipolar in Boston. Some mornings are chilly and perfect for baked oats, and other mornings are hot and better for cold ones! Making the oats in a leftover nut butter jar is perfect because you don’t waste a drop of that precious stuff!
Roasted snacks: I made these roasted chickpeas a while back, and hadn’t made them again until this past week! I forgot how addictive these are! At least they are good for you! My newest spice combo: 1/4 tsp each garlic powder, chili powder, cayenne and salt. These are a great high protein, low-fat study snack, perfect to satisfy the potato chip salt craving! My latest discovery, however, is roasted green peas. I am a huge fan of wasabi peas, but didn’t want so much spice. Instead, I coated 1 1/2 cups frozen green peas (still frozen!) with 1 tsp nutritional yeast, 1/2 tsp kosher salt, and 1/4 tsp garlic powder. I spread them out over a cookie sheet coated with cooking spray, and roasted them at 350 degrees for 45 minutes, stirring them every 15. They will turn slightly brown and shrink a lot, but they are oh so delicious! They are crunchy, salty without being overwhelming, and technically count as a veggie! I have been eating them plain as a snack, but am sure they would be great over salads as well!
Balsamic hummus dressing: I have seen a few bloggers put hummus on their salad in a few What I Ate Wednesdays, so I decided to try it for myself! All I can say is this led to the best creamy Balsamic dressing I have had to date. I mixed a teaspoon of Balsamic vinegar, a big teaspoon of hummus, and a half teaspoon of water together and poured it over my salad. Lower fat than a typical cream based dressing, and a nice change from my normal viniagrette!
Question: What is a simple meal or snack you have been enjoying lately?
Can you believe I was Freshly Pressed? I am so excited! It has been really great and heart-warming to read everyone’s comments and check out some cool new blogs! If you are a new reader from yesterday, welcome! I am new to the blogging world, and began Homemade Adventure in May as a way to combine my passions for food, health, fitness, and fun. I didn’t know it at the time, but it has really turned out to be such a blessing! It has helped to confirm my passion for discussing healthy lifestyles, and has given me reason to stay motivated and creative in the kitchen. Writing makes me happy, and I hope you enjoy reading as much as I enjoy creating and writing! Most of my posts center around what I am making in the kitchen, but will also have posts from my travels, musings on medical school, and other random thoughts on life. Check out my About Me page for a bit more on my food philosophy, and my How-To Page and Recipe Box for some kitchen inspiration (or just a little food gawking ;) ).
Going back to school in August means a month living in summer weather with no air conditioning, surrounded by summer activities, and already burdened by a mountain of work. When the kitchen is already 90+ degrees and my mood is altered from trying to work through a problem set on pharmacokinetics, I am not really excited to jump in front of the stove for any amount of time! This recipe is great because it requires so little stove time (or none if you steam the beans in a microwave). Even better, the flavors soak into the beans more the longer it sits in the fridge, making it a perfect leftovers-for-lunch dish for later in the week! You could even mix some cous cous or quinoa into this for some grains to round it out.
The flavors were inspired by what was in my Boston Organics box – green beans, perfect for a four bean salad, and thyme, which would go with the lemons I snagged from home. The meal comes together in about 10 minutes, and is really portable! I threw it together after an afternoon of studying, and carried a tupperware full of it in my backpack as I biked off to the Esplanade, the riverside park and bike path in Boston. They show movies on Friday evenings throughout the summer, and the feature this night was Toy Story 3. I am a huge Disney/Pixar fan, and especially love this movie! It was so much fun to spend time outside on this beautiful evening, and it was great to see so many different ages of people coming together for an evening in Boston. Great food and a great evening with friends!
Question: What inspired you to blog? Or if you aren’t a blogger, what keeps you reading blogs?
Lemon Thyme Four Bean Salad
1 lb green beans, cut into bite sized pieces
1 can each, drained and rinsed well, chickpeas, red kidney beans, and pinto beans
juice of 4 small lemons
1 tbsp fresh thyme
2 tbsp olive oil
1 tbsp Dijon
black pepper to taste
Drain and rinse the canned beans well (to get off most of the salt and canning liquid.) In a steamer, steam the green beans for 2-3 minutes, enough to be cooked but still bright green and crunchy. In a small bowl, whisk together the mustard, lemon juice and olive oil. Season with the thyme and pinch of salt. Pour the dressing over the beans and mix everything together well. Season to taste with salt and pepper and refrigerate for at least 2 hours. Serve cold.