Some Backstory for my first ever Food post:
So, I’ve never, ever wanted to cook. Like, ever. I was taught how, but I absolutely hated it. Even just the thought of planning meals, and cooking always made me feel trapped and claustrophobic – like I could no longer be myself? Hard to explain, but it was a real, concrete feeling. The good girl that I am, I told my husband, before he was my husband, that I would never cook for him – I wanted to be upfront about it, and give him an out, if he wanted to take it! I was dead serious, and 17 years faithful to not cooking. It’s funny, the older generation was very worried about this when we were first married. I think they assumed I simply didn’t know how to cook – they just couldn’t understand, or accept that I just didn’t want to do it, I guess? So, I’d get all these well meaning, but super annoying EASY, cooking-for-dummies recipes in the mail for the first two years of our marriage. And then they gave up on me, I guess. HA!
Well, some miiiighty powerful fairy dust was sprinkled on me a few weeks ago, because I feel so inspired to cook and create, now! Maybe it’s the thought of living in our farmhouse, soon, I dunno, but some big changes have been happening, lately. I even started taking a Buti yoga class, which I absolutely LOVE!! I haven’t worked out in ten years, and it just feels so good to be working my muscles in that way, again.
Meal Planning Made Super EASY
But back to food. As soon as I made the decision to start my new cooking career, I started looking for apps, and came across yummly. It’s wonderful. You enter all your food preferences and allergies (that part was really fun, actually), and then they curate searchable recipes for you, based on your data input. You just scroll gorgeous photos of food (don’t do this hungry!!) with descriptive titles, and “yum” the ones you like, and add them to any category you want (breakfast, lunch, dinner, etc….), so it’s all organized for you. Easy peasy. You can search for specific things, like “fish tacos,” or go broad with terms, like “clean eating” – it’s amazingly easy, inspiring, and surprisingly funnn.
I’ve been doing my meal planning on the weekends. I go through the recipes I’ve yum’d, and pick the ones I want to try, print off the recipes – complete with a list of what to buy – and then I shop ONLINE for all the stuff I need for the meals (and then some), and schedule a pick-up time for it all at my local, fabulous grocery store for a mere $5 fee!! I just show up anytime within the hour window of my scheduled pick-up time, give them a call as soon as I’ve parked, and they bring all my groceries to me – even frozen stuff and fresh produce!!! No unbuckling kiddos, or anything!! Yummly and Fred Meyer have changed my life. My familiy’s life, really. My kiddos are so excited that I’m cooking, and get excited everyday to see what I’m going to try next – it’s so cute, and feels uber rewarding.
All that said, I’m going to start posting the recipes I’ve tried, and loved, and more importantly, that my kids loved. I promise, they won’t be nearly as verbose – it’s just important that you know where I’m coming from. I’m simply a mom that’s never cooked, trying out new, semi-creative, healthy things that my family loves.
HEALTHY TOMATO AVOCADO AND EGG BREAKFAST TOAST
My kids loooooved this, and begged for it again, this morning. Instead of salsa, I simply made a pico de gallo (diced tomato, cilantro, lime juice – my kids don’t like onions).
Disclaimer: until we move into our new house, and until I get the hang of this, too, all the photos I’ll be using for now will be sourced via Yummly, and their corresponding, yummy blogs.
HEALTHY TOMATO AVOCADO AND EGG BREAKFAST TOAST
2 slices whole wheat, multigrain artisan bread, sliced ¾ – 1 inch thick
2 large eggs
1 large heirloom tomato, thinly sliced
1 just ripe avocado, thinly sliced
3 tablespoons olive oil
Salt, pepper to taste
Heat olive oil in a large skillet over medium high heat. Add bread slices and cook for 3-4 minutes on each side, making sure to evenly coat each side in the oil, until golden brown. Remove from heat. Place at least 2 slices of tomato and 3 to 4 slices of avocado on each piece and set aside.
Grease the skillet again with spray, a little olive oil or 1 tablespoon butter (I used a standard canola spray) and heat over medium high heat.
Add eggs one at a time to skillet and reduce heat to medium low. Cook for 1½ to 2 minutes, until whites are set but not completely firm. Flip eggs over and cook until desired doneness, about 30 seconds to 1 minute, depending on the stove burner, for a runny yolk and set whites.
Gently place eggs on top of tomato avocado toast. Top with a few spoonfuls of tomato salsa (or pico de gallo), fresh ground black pepper and salt to taste.
Amateur Cook + Mum x 4