This was an easy egg salad recipe out of one of the wonderful cookbooks that I received on my birthday. I topped it with arugula and rolled it up in a whole wheat tortilla for a quick, easy lunch.
Learning point: a little bit of mayo goes a LONG way.
My friend Andrea kept insisting that I attempt to make leeky lentils. She had tried them at a friends place (the original recipe included bacon!) and was sure that I would like them. Her and I picked up some baby leeks for me to cook with and I just added them to my recipe of spinach lentils. She was right on about the leeky lentils.
Another thing of note that I learned is that three cups of lentils will last a single girl a good week, from now on, I think I will just cook a cup.
Who ever thought that brussels sprouts could be so tasty? I added a little olive oil, pepper, salt and gouda (yum!) and they were amazing. Insert some couscous and rosemary potatoes and I am lovin’ my dinner!
This meal made me feel like a queen last night! I took some kale, cherry tomatoes and mushrooms and sauteed them in olive oil, garlic and seasonings. I also roasted some potatoes with fresh rosemary. Finally, I added some couscous (so quick!) and threw in some spinach. It was a delicious, healthy and {mostly} locally sourced meal!
Since I am a vegetarian, I have to find something to substitute meat for in my Mexican dishes- my favorites are tacos and taco salad. I’m in love with mushrooms so I’ve been using a can of black beans and mushrooms to create a hearty filling.
I can also take the filling and mix in a little salsa and eat that straight when I’m feeling lazy (or run out of tortillas).
A veggie pizza on whole wheat crust! F&E sells whole wheat pizza dough which makes life easier, as well as pizza sauce made fresh in their kitchen. I would recommend the dough, but not the pizza sauce- I will have to keep looking for something easy but the sauce wasn’t wonderful in my opinion.
I topped the pizza with mushrooms, spinach, artichokes, tomatoes, jalapenos and some low fat mozzarella cheese. I cut it up and packed it individually so I can grab it easily to take to work for lunch.
My friend, Andrea sent me this cooking blog. I’ve found a couple easy recipes that I think are a wonderful starting point for people interested in healthy cooking!
I have found a new true love: farmer’s markets. My good friends, Sara and Andrea introduced me to them a couple of months ago. The first time I cooked with an in season, local vegetable, I was shocked at the flavor difference. I had never eaten kale before, and was impressed with how I found myself craving more and more of this healthy item.
I have never really been into cooking. One time, my ex-boyfriend told me that he would propose to me if I made him an apple pie from scratch. I did it and it came out wonderfully. There have been a few moments similar to this, but mostly I just enjoy take-out from local restaurants.
It is already one of my passions to support local businesses, and now I think I’d like to add farmers to said obsession. I also put a lot of effort into being as healthy as possible (without being obnoxious or psycho about it). Finally, I am a professional who needs to work on saving money. These three things motivate my new philosophy that I will begin cooking using local vegetables/goods several times a week.
Supporting local farmers, saving money and becoming more healthy- sounds like the right path for me!
About me
my documented attempt to eat locally and become more healthy- all while saving a little bit of dough.
