After a week of vacation, I always come home with (albeit brief) renewed energy and new ideas. I was looking for some salad inspiration after returning from a great week of birdwatching and kayaking in Florida. The weather at home is still not really even close to spring like…but I need some roughage and colour in my daily diet.
I tried to remember what I had seen in recipes for bowls – all the parts nicely partitioned in a bowl – waiting to be mixed up into a great salad.
I started with a pile of brown rice, added sweet corn I had frozen last season, a grated carrot and a chopped English cucumber. I felt healthy just looking at it! I added in some feta and dressing and it made a great kickstart to getting more of my 5 to 10 servings of fruit and vegetables every day.
So it’s Wednesday. And that usually means we have a food blog, an idea for dinner or a new recipe to share. Well, it’s also the middle of winter. Blah.
How are you meant to keep to ideas of balanced eating when it is dark and dingy and cocooning weather?
For the last two weeks I’ve been trying to come up with a new food idea – which might just mean planning a meal before it’s 6 pm. It’s been on the night I see my trainer. It’s a good night to plan a healthful meal because I usually am craving chips on the way home from a workout.
This week I bought two pieces of marinated salmon, baked them in the toaster oven. I ate one the first night. And then tossed the second one with sautéed mushrooms, green onion, broccoli and red pepper with orzo, a little marinade sauce and white wine…and topped with a sprinkling of parmesan.
I still want chips, but looking for some new ways to eat a more balanced meal at least a few times a week.
Do you have any ideas for mid winter dishes?
Similar to our post last week about fridge frittata, this week we bring you empty-the-vegetable-drawer soup. I receive a daily briefing from the NYTimes (which makes me feel important!) and they posted this One Hour Winter Vegetable Soup as a good thing to make during the blizzard that was sweeping up the east coast last weekend.
I cleaned out the vegetable drawer and found some parsnips, carrots and a sweet potato. I chopped them up and let them simmer in water for about 40 minutes. When the vegetables were soft, I pureed them with my hand held immersion blender (which is a game changer when making soups or applesauce!) I added some cream and salt and pepper and had a delicious bowl of hearty soup.