- Up until recently I hate food with all my soul ( thank you 1st trimester) and the prospect of thinking about food, let alone writing about it would send me into gagging spells.
- I hate photographing food. First of all, it’s BORING! Secondly, when I’m in the midst of my craziness where I try to cook, cut, saute, bake and prep 3 different meals at the time (multitasker+perfectionist=crazy person), the last thing I want to do is bring down my DSLR and attempt to get good photos of every step. NOT. GOING.TO.HAPPEN.
- Since I can’t get around to photographing food, I resort to quickly snapping some pictures with my iphone. And those photos offend my sense of beauty. Yuck!
- Most of the time, our meals are simply things I come up with or throw together out of whatever available vegetables/whole grains we have. So there are no real recipes for what we do. We just come up with it on the go. I can remember only 1 or 2 occasions where I actually managed to PLAN for a meal (i.e. buy ingredients and actually make it before said ingredients went bad in our Florida humidity)
- If I didn’t take a picture, I don’t see the point in posting a recipe- how on earth would you know what you’re cooking.
That being said, I have put together a tiny example of SOME meals we’ve made that I managed to take a picture of.
Before pregnancy, I was a vegetarian who on occasion had smoked salmon (my weakness), almost no diary and eggs. So basically, I was almost a vegan. With pregnancy that had to change to make sure I get an adequate amount of protein, so I went back to drinking milk, eating cheese and eggs, and making an exception for 1 fish for its nutritional value and almost complete lack of dioxins and mercury (sardines). My husband is a vegan and has been that way since October 2010. So basically whenever we cook for both of us, it’s always vegan, and then I add whatever I need to for myself ( cheese, sardines,etc).
Just for the sake of full disclosure, I really think cheese is “evil” and I will be happy to drop it again once I don’t need as much protein, but for now, I need its evilness for the calories and protein punch.
THE ONLY 1 RULE I have while cooking is IT HAS TO BE HEALTHY AND MAKE SENSE NUTRITIONALLY. If I am cooking something relatively “empty” in nutrition, I always add extra vegetables or greens.
Let’s start with SPICY KALE STEW
I found the recipe on Epicurious a long time ago and we would make this stew ALL THE FREAKING TIME. It’s not bland at all and it goes great with rice or stand alone.
It’s really pretty easy- you can layer the lasagna with whatever your heart desires. I chose spinach and pesto for one stripe of lasagna; spinach, pesto and black beans for another and finally choped and sauteed garlic and mushrooms for the third. You can read the recipe for a lasagna here and adjust it any way you’d like.
So we saute garlic in hot oil for about 2 minutes, then add chopped tomatoes and cook on low heat, preferably covered to contain the moisture in. I usually add whatever nutritious greens I can find in the fridge, like spinach, kale , collard greens. In this case it’s chopped spinach, since cooked spinach (and tomatoes for that matter) beats its uncooked counterpart in nutrition (read here).
After a bit of sauteing on low heat covered, until the mixture gets thickened, you add it to whatever it is you were making it for: whole grain pasta, brown rice, beans, etc.