It’s boring to read about what other people ate. But since many of you aim to eat real food and avoid gut-irritants like I do, maybe this will be interesting despite being about what someone else ate. Also, steak!
So, without further ado, here are some things I ate this weekend.
Overnight no-cook refrigerator oatmeal. I love this easy breakfast and adjust it in the following ways:
- I multiply the recipe x 1.5
- I use half coconut milk and half water for the milk portion
- I don’t add sweetener. It doesn’t need any!
- I chop up whatever fruit I have and pack it in (or throw in frozen chunks), and add chopped walnuts or pecans
Adult smoothie with frozen berries, coconut milk, and Malibu.
Blend up a few cups of berries, a glug of coconut milk, and a few glugs of Malibu, and enjoy!
Avocado tuna salad. This is quick and easy and, like the oatmeal, you can toss in whatever you have on hand. I don’t bother with the fancy leave-some-avocado-in-the-shell part, but it would be impressive for company. I’ve added combinations of the following to great effect:
- chopped onion
- chopped celery
- chopped hard-boiled egg
- chopped tomato
- chopped walnuts
This dish will be going into the HP household rotation. It seems sophisticated, but is easy to make with great flavors and textures. I don’t know that I had ever cooked scallops before; here’s a useful tip if you’re a scallop newbie too: put the scallops in the pan and don’t mess with them until it’s time to flip them. I’m a compulsive over-stirrer/poker and probably would not have gotten such a lovely sear if I hadn’t read that tip.
Local ribeye steak from The Organic Butcher, with Mustard-Garlic Brussels Sprouts
I wasn’t crazy about this steak, but Mr HP, who knows better, was. It was too chewy and fatty for my redeveloping meat tastes, but the flavor was good. Mr HP salted the steaks and threw them in the freezer for a bit before grilling on high heat to crisp up the outside while not overcooking the inside. The Brussels sprouts were phenomenal. They were both savory and a bit sweet (due to roasting), healthy, and incredibly simple to make. YOU NEED TO MAKE THIS RECIPE.
This recipe is designed for leftovers. I planned on using leftover steak, but we ate it all for dinner, so I used onions, avocado, tomato, and spinach. It was a fun change from scrambled eggs, but it did involve me spending a considerable amount of time staring at the frittata in the oven to see when it was cooked enough but not too much. Presumably I will have to watch it less as I get more frittata experience.
Please share your favorite healthy, easy, tasty recipes with me!
Yeah, I also thought the original helping of overnight no-cook refrigerator oatmeal was on the small side. Please, I’m a growing girl! Good correction and great pics!