Been a while

Heeeyo,

So it's been a while. Honestly, it's been a while for everything. I haven't cooked really anything above what I can squeeze in a microwave in some time. I work a full time and part time job, I go to school full time and I have a kitchen that is too small to really devote much time to cooking.

That all stopped when I got this little beauty that was marked down for being damaged:

I love this lunch box. It came with a larger tupperware container, a medium sized one and two small ones, as well as a 16oz water bottle. I usually don't use the water bottle because I have my own mammoth sized one, so I just replace that section with my breakfast of yogurt or a piece of fruit.

Since I'm usually on the run, I noticed that I was neglecting my health and in-taking too much processed stuff, so I decided to take advantage of this and make my own lunches. I get some produce from compost, some from my store and others that I eat a lot of, like carrots and spring lettuce mix, from cosco (don't judge) because I can get large quantities (and organic too) for pretty cheap. I spent $30 on produce last week and it lasted me the entire week. Then I do other things like buy dry beans and rehydrate them for hummus or soup. The process is a little more time consuming, but you can't beat the flavor or the price, and really, I make a batch every Sunday that lasts me a week and costs a fraction of what I would spend at the grocery store. Plus, I made pumpkin hummus last week because...why not? Recipe on that later when I can get a picture.

So with that lunch box, here is my typical lunch (and nutritional info just because)

My every day lunch

2 c Spring Mix

1 c chopped broccoli (sometimes I roast this in no oil with mushrooms)

6 grape tomatoes

2 tbs (pumpkin) hummus with 1 tbs dressing of choice (gives is a thinner consistency. This one is Drew's Organic Smoked Tomato dressing)

1/3 c chickpeas - i put 1 tbs of bbq sauce (SWEET BABY RAYS) because plain chickpeas can get boring (I only buy tempeh once a week, so if I have it on hand I use 1-2oz of that instead)

This lunch is super filling, comes in at around 240 cal, 8 grams of fat and 8 grams of protein. And all of this fit in that little lunch box. Although it may cost more than (a vegan version of) ramen, this meal still comes in well under $3, less if I can get a piece or two from compost.

See you can eat well on a budget!

Coming up next....my new obsession. Pumpkin hummus.

Steak salad

So the other night (Friday I think), I had two steaks defrosting and was tired of the same old same old with steak. I did an internet search and a Giada recipe for a steak salad came up. I did some altercations and oh man, it was amazing. It was so good that I ate the salad part (sans steak) again that night as a snack. I'm not posting Giada's recipe because hers had stuff in it that I really don't like. This is also really good for leftover steak or to make the vinaigrette the night before and refrigerate.

Believe me when I say you'll go back for more.

Steak Salad:
(modified from Giada De Laurentiis)
1 bag romaine mix
1 bag arugula
4 oz package crumbled goat cheese (my fave) or feta or Gorgonzola (i hate this cheese)
2 whole tomatoes (half then give them a squeeze to remove extra water, then cut up to desired size) or 12 cherry tomatoes (halved)
1/2-1 diced diced onion (i used a whole one though)
1 diced cucumber
1 lb steak
Red Wine Vinaigrette (recipe follows)

Pan cook your steak (or grill it) with just salt and pepper. Once that is medium or desired doneness, remove to cool. LET STAND FOR 15 MINUTES! Next, mix the bag greens, tomato, cucumber, onion and cheese. Salt and pepper the top and use about 1/3 the mixture of the vinaigrette, then toss. Add a little more if you like. Plate each plate with the salad then arrange a few thin slices of the cooled steak on top, drizzle a touch more vinaigrette over steak. You'll probably have left over dressing. Because I love croutons, I added those as well.


Red Wine Vinaigrette
1/2 c red wine
salt and pepper
3 tbs lemon juice
2tsp honey
2/3 to 1 cup olive oil
(because I had it and love it) handful rough chop of cilantro

Put the ingredients sans olive oil in a blender. Turn on and when that has a good consistency, slowly add the oil while the blender is running, checking it for desired consistency. Add more salt/pepper to taste. Note that it will be a touch too tangy when you try it. I know I did but on the salad it's wonderful and the flavors mesh so well together. Makes approx 1 2/3 cup.