28 Jun 2012
There is nothing like having a major life change (in my case having a baby) to get you focused on what is “real” (ie. critical) and what can go by the wayside. Any shortcuts I can take in any area of my life – I do (shampoo does not need to be rinsed out before conditioner goes on – trust me on this one). When it comes to shopping, unless I’m prepping for a blog post, I’m shopping as quickly and efficiently as possible which means buying ingredients that have multiple personalities and can extend across many dishes.
I realized the other day as I was making my list (while holding a baby and making a dentist appointment over the phone) that there are a bunch of ingredients that I tend to buy 80% of the time. The main reason they made the list? They get used in almost every meal.
Here they are and the meals they make…
Breakfast: I add it cold to yogurt for extra texture and protein.
Lunch: Cold or hot with avocado, chickpeas and kale
Dinner: As a side with chicken, fish and some greens
Breakfast: Add it to scrambled eggs (sauté it slightly first since it takes a bit longer to wilt than spinach).
Lunch: In soup (chicken soup is a perfect spot for it). Even if you’ve not made the soup yourself, green-up a store-bought soup with kale! Or skip the soup and make the “salad” above.
Dinner: A perfect side with anything (sauté with a touch of olive oil and garlic).
Breakfast: I have to admit to not really eating them in the a.m., but if you do, tell us about it!
Lunch: In a quinoa salad
Dinner: Hot with spinach and sweet potatoes (all done on the stovetop, including roasting the sweet potatoes)
Breakfast: In eggs! Slice them thinly, sauté lightly and then add the eggs.
Lunch: Chop up and add to a salad for a healthy sweet twist.
Dinner: Sauté slightly and add to kale. I’ll do this especially if the kale is a touch bitter.
Breakfast: I love avocado alongside a fried egg, being sure to get a bit of each in every mouthful.
Lunch: Spread on a slice of ham, rolled up and eaten standing up while doing three other things.
Dinner: I don’t like it hot, but I do love it with pasta, so I’ll sometimes dice it and add to some cold leftover pasta, plus lots of good olive oil, salt and fresh basil for a perfect I-have-no-time-to-make-dinner dinner.
Breakfast: Lately it’s been all about crèpes for me – heavy on the eggs, light on the flour
Lunch: I keep a few hard boiled in the fridge so I can chop them up for instant chef’s salad
Dinner: Take leftover rice, add any greens and toss into a sauce pan. Heat, add an egg, scramble, add soy sauce and you have instant “healthy” fried rice.
Your go-to ingredients for making life easier?
MichelleCheck out my latest posts here