22 March 2012

Feeding the IM Machine: My Latest Creations

In the last few weeks I've made some delicious things I want to share. My cooking SOP is to make family-sized meals, even though I live by myself, and then divide them up into smaller plastic containers for easy & quick meals. It's no secret that this style of cooking is a lifesaver for many busy people, and I am taking full advantage of it!

PS. Also I cannot take food photos to save my life, so just make these yourself!

I used Allen & Biju's recipe for Chicken Fried Rice as a starting point, but I put my own spin on it based on what I had in the fridge. Here's their original ingredients list:
1 T. minced garlic
2-3 green onions, diced
3 eggs
2 T. low-sodium soy sauce
2 c. cooked rice
1 c. cooked chicken
1 c. frozen peas & corn

Here's my ingredients list:
1 spoonful minced garlic
2 large handfuls shredded red cabbage/carrots/broccoli
1 diced delicata squash (from CSA)
1 head chopped bok choy (from CSA)
3 eggs
1 large squirt liquid aminos
cooked rice resulting from 1 c. dry

I sauteed the vegetables in sesame oil first, then added the eggs, then the rice. Like the video shows, it all comes together really quickly. I portioned this out into four or five 3-cup containers and stashed it in the fridge. I did not add any meat because I didn't have any on hand. For lunches, I have been cooking up a wild-caught salmon filet in the morning and then putting that on top of the rice for lunch. Add some lemon juice, maybe some sunflower or pea shoots (or both!), and a little liquid aminos right before eating and voila! Delicious lunch!

I made this in between morning Master's swim and work. It's so fast to put together!
1 package bacon (1 lb I think?), cooked and diced
1/2 red cabbage head, sliced & diced
1 large broccoli crown, cut into small salad-sized florets
a bunch of grapes, quartered
200 g or 7 oz greek yogurt, plan full-fat (I used 1 single-serving container of Fage Total)
1 large glop of apple cider vinegar
salt or garlic salt to taste, if needed

Cook the bacon in batches while you chop the veg. Combine everything in a large container, add yogurt and enough apple cider vinegar to get it all coated smoothly. Add salt or garlic salt to taste. Then stick it in the fridge to let the ingredients get to know each other. This salad is perfect as a side, or you can throw some chicken or tuna on top, or some grains on the bottom, for a filling meal!

I haven't really got any studies to back this one up, but I've been squeezing 1 lemon per day into my food (usually over a salad) and I just feel so much better on those days. Is the lemon balancing my pH? Is the extra Vitamin C fortifying my immune system? I don't know, but I'll take the results of my n=1 experiment and keep adding lemons to my lunch bag!

Got some fun recipes, links or otherwise? Suggestions for snacks that keep you going? Please share! Pin It

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