One Ingredient, Many Meals
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…
QUINOA
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
KALE
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).
CHICKPEAS
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)
APPLES
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.
AVOCADO
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.
EGGS
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?
Be well!
Michelle
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Jun 28, 2012 @ 05:33:00
I have had chickpeas for breakfast many a time. An Hispanic friend of mine used to make them into what she called croquettas. I usually just have them as leftovers. (in my family the most common breakfast is last night’s supper!)
Jun 28, 2012 @ 05:41:00
chickpeas for breakfast: hummous (chickpeas, tahini, lemon, garlic, olive oil) on Toast!!
Jun 28, 2012 @ 09:30:00
Sweet potatoes, an entire bag baked off at once then portioned out for breakfasts, lunches and dinners.
Having the soft baked sweets allows for almost instant salads, crispy fried sweets for lunch and easy baked muffins with sweet potatoes subbing in for fats and oils.
Even manage to keep my kitchen cool by baking once.
Jun 29, 2012 @ 08:00:00
I know what you mean about having to multi-task with a baby. Just this morning I was streamlining my schedule while watching Nate play and canceling a dr appt. Such is life, huh? My menus have been grab and go lately – the less cooking the happier I am. Like you, we do lots of fresh produce. I have a running list of staples that I buy weekly. Makes it easy to throw together something healthy without running to the store.