Christ on a bike, it’s mid-January already. Things are humming along – last week was my first full week of work in ages. I miss the three and four day weekends, but it is nice to be back in a regular routine.
Also, the child is ten months old. She celebrated by learning to crawl and is now into EVERYTHING.
I am holding steady with the flossing. Yay me! The rest of my resolutions, not so much. I only made it to the gym twice last week. But this is a new week and I already went today, so that’s one down. Three more to go.
Breakfasts: pumpkin quinoa & steel cut oats
Snacks: black bean “hummus” – black beans, an avocado, chili powder, lime, salt in the blender. It’s pretty tasty for something I made up out of stuff in the pantry or on the counter.
Sunday – honey-soy roasted salmon with brown rice and baby bok choy
Monday – crock pot Mongolian beef with brown rice and broccoli
Tuesday – southwestern shepherd’s pie (freezer)
Wednesday – pasta puttanesca with chicken
Thursday – shrimp Vindaloo with naan. Probably a vegetable too. What vegetable side goes with Indian food?
Friday – homemade pizza
A commenter asked about last week’s individual omelettes.
1 dozen silicone muffin cup liners
2 Bell peppers, finely diced
2 – 3 big handfuls of raw kale
Salt & pepper
Eggs or egg whites (I used 2 whole eggs and 2 cups of egg whites in a carton. I know, lazy. It would probably take about 8-10 whole eggs)
Cheese (probably only about an ounce or two? Not much is needed, they’re small)
Preheat your oven to 350F. Prep your pan by spraying with cooking spray or brushing with oil (in case of spillage), and place the liners in the muffin cups.
Sautee the bell peppers over medium to medium-high heat until soft and lightly browned. Add the kale, salt and pepper, and sriracha to taste. Cook for a minute or two until the kale is all wilted. Place a tablespoon or so of pepper/kale mixture into each lined muffin cup.
Beat the eggs to combine, and pour into the muffin cups, stopping when they are about 3/4ths of the way full. Top with a little bit of cheese – this is both for flavor and to protect the eggs a bit while they’re in the oven.
Cook for 20 minutes, rotating the muffin pan halfway through your cooking time. They should be a bit soft still when they come out of the oven. Cool in muffin pan until they can be handled, and then put in the fridge until consumed.
Now I’m sad I didn’t make more mini-omelettes this week! Damn. Have a good week, everyone!