A spate of less-than-frigid weather, combined with our latest FreshDirect delivery of goodies, has made me more amenable to whipping up some smoothies this week.
Tonight I fully intended to make a blueberry-banana smoothie with some spinach thrown in for good measure, but I didn’t realize that the bananas were already eaten until I’d dumped half of the ingredients into the blender! I knew I still wanted to add a little sweetness and creaminess to the smoothie. My options were to either add some vanilla rice milk, or use half of an avocado. I opted for the former (since I know Boyfriend is itching to turn the avocados into guacamole sometime soon).
Forgive my fugly food photography, please! In person, the smoothie is a lovely dark amethyst hue and is tasting mighty good alongside leftover Thai curry and quinoa.
Anyway, I present to you…
The “Crap, I ran out of bananas!” Healthy Blueberry Smoothie
5 ice cubes
1 cup baby spinach
1/2 cup blueberries
1/2 cup vanilla rice/hemp/almond milk (only after you realize the bananas are gone; otherwise, 1/2 or 1 banana)
1/4 cup orange juice
1. Put ingredients in blender.
2. Blend until smooth. (There will probably still be little pieces of spinach that won’t completely dissolve. I hope we can all be okay with that.)
3. Drink that bitch!
Tonight I got home and wanted to eat anything BUT the delicious roasted root vegetable stew I made two nights ago (recipe forthcoming), so instead I made some breakfast for dinner– always a good thing! I paired cheesy, garlicky scrambled eggs with some leftover mashed sweet potatoes and a honeycrisp apple for a filling pre-yoga class meal.
Scrambled Eggs with Gorgonzola
- Extra-virgin olive oil, or your choice of pan-greaser
- 2 large eggs — I like brown, omega-3 fortified eggs, but that’s just me
- 2 tbsp gorgonzola cheese — although I probably used more…
- Splash of skim milk (optional)…wow, I was really giving the finger to my lactose-intolerant side tonight.
- Garlic powder, black pepper, and sea salt to taste
- Heat oil in pan.
- Whisk eggs in a bowl, then add milk (if desired) and seasonings.
- Add eggs to hot pan; stir/flip/scramble with spatula so you don’t end up with a weird omelette thing.
- When eggs are nearly cooked, add gorgonzola.
- When gorgonzola is nice and melty, remove from heat.
- NOM NOM NOM
Tonight I was determined to cook for myself while Boyfriend was meeting a friend for drinks, especially in light of the fact that I spent an exorbitant amount on Pad Thai and apple-lemon-ginger juice at lunch today. I also wanted to start using the pre-made pesto I bought at the Fancy Market around the corner from Boyfriend’s apartment. Making some pasta and slapping a tablespoon of pesto on it is one of the few dishes within my culinary reach.
When I took the box of whole wheat rotini down from the cabinet and shook it, it sounded suspiciously rattly. A peek inside confirmed that barely a single portion remained. I opened the fridge to see if there was anything else that would go marginally well with the pasta and found lunchmeat, some Swiss cheese, and–voila– a whole box of mixed baby lettuces. Boyfriend and I are terrible at finishing any green produce we buy; we’ve wasted an embarrassing amount of perfectly good fresh veggies. However, we are extremely skilled at eating carbs. Hence the imbalance in our stock of pasta vs. greens.
I’ve also been trying to eat fewer raw vegetables lately, per the orders of every acupuncturist I’ve seen in the past couple of years, outside of the green juice with ginger I’ve been drinking a few times a week. In Traditional Chinese Medicine, raw veggies and certain other foods are considered “cold,” and if your digestion is weak, they mess with you, and…some other stuff I can’t remember right now. Anyway, because of that, and also because I’m terrible at eating my vegetables, I was pretty sure that a big ol’ salad was not my first choice to supplement my meager ration of pasta. Then I wondered if I wouldn’t be able to cook the greens in the pot after I drained the pasta, like I do with an egg for carbonara.
First I Googled “pasta wilted salad greens” to make sure I wasn’t just making up this idea. I do that a lot when I’m not using a recipe. It’s comforting to know that other people have done similar stuff before me. It also reassures me that whatever dish I’m making probably won’t kill me. I’m trying to build more self-confidence about my cooking, but it’s a process. For now, I have Google.
Having just finished eating, I would call this experiment a success. The slightly cooked greens give a nice freshness and some texture to the pasta. Read on to learn how to make it.
WHOLE WHEAT PASTA WITH WILTED GREENS AND PESTO
- The dregs of a box of whole-wheat rotini…or fusili, penne, what have you. (Probably about 1/2 to 3/4 of a cup, for one person.)
- A few handfuls (1 c.) of mixed baby lettuce leaves
- A hasty spoonful (1 tbsp.) of store-bought pesto, or for those of you with more motivation and time than me, homemade pesto.
- Pinch of black pepper
- Bring water to boil in saucepan/small pot; salt if you remember to.
- Add pasta, cook until al dente.
- Remove pasta from heat and drain in colander.
- Return pasta to pot and add greens, toss over low heat and add pesto and black pepper.
- Enjoy all by your lonesome, and be proud that you’ve cooked another meal without setting the kitchen on fire.