#quick meals
Today i cracked open this magnum of Valentina : my favourite hot sauce for eggs/ breakfast!
Egg sandwiches are so fucking good, as long as the bread has got some grains in it.
5 Grain blend, cucumber, red pepper, tomato, and feta.
Sauce is a bit of olive oil, a bit of feta brine, Greek seasoning, and a touch of lemon pepper.
This recipe was made by a friend of mine over Christmas holiday and I really enjoyed it, so I’m excited to be able to have it for lunch this upcoming week.
Friday lunch box vibes
Many different kinds of cheeses with some kielbasa, olives, pickles, and rice crackers.
I really love the texture and crunch of rice crackers and have always enjoyed snacking on them. I find them very salty and tasty!
All Goth no Health
I didn’t get the opportunity to grocery shop this week so this is what my meal looks like- everything I had hanging around the house that was on the go edible.
Yogurt and bran, cinnamon toast crunch and oat milk, and a Reese’s bat.
Today is going to have quite a bit of sugar, I think I’ll likely order something else to have today, perhaps a smoothie or salad!
I’m Canadian, and we don’t have Trader Joe’s, so this is a new experience for me, but when I spent the night with Ruby I was introduced to this spice blend in the morning and Woah, I think my life may be changed forever.
This blend is delicious on toast. I had it just on toast with some margarine and I’m truly shocked, I can’t wait to try it on fried eggs and hard boiled eggs!
American followers : what do you like to put this spice blend on?
Breakfast on a sunny fall Monday!
This week is hopefully going to be a good one, tonight I’m spending the night with my dear friend and fellow artist Ruby where hopefully we’ll make art and watch movies and have a really nice time!
Egg sandwich with yogurt and bran ✌
I’m very into pasta salad these past two weeks, next week I’m going to mix it up and have something else but right now this has been a good lunch.
This one I made with tortellini, with some peppers and strawberries, some matcha alligators from Squish for a little sweet treat, my life’s blood - double bergamot, and a banana.
Yesterday was a really tough day emotionally. I couldn’t find myself invested in anything that went on, and I couldn’t really bring my energy levels up.
Today I’m running our Curse of Strahd D&D campaign for the first time in a couple months. I’ve been emotionally seperated from it for a while so it’s intimidating to start up again, but all I can do is my best.
Grocery Day!
Tuesdays are my last day off before my work week, being a piercer means my hours and weeks are a bit strange, but it’s nice to not have to get up before 9am!
I’ve never been a morning person, I find it very easy most days to intermediately fast between 9pm and noon, is a 14 hour fast enough? Maybe I should google it
I hate spending money but I do love grocery shopping. I find a lot of fun and comfort, especially doing it on a weekday afternoon when things are quieter, in picking foods for my next week or two, trying to mix and match fruits and veggies for my lunchboxes and explore new recipes.
All the cucumbers and tomatoes are home grown by my mother, and the squash are from the local farmers market, I even decided to pick up some kiwi, which I basically never eat. Here’s to trying new things
For breakfast/lunch yesterday I had yogurt,granola, and bran buds, along with some double bergamot Earl Grey and a toasted tomato sandwich. I really love fall for all the apples and tomatoes I get to enjoy from our yard.
What are you eating this week?
My inbox is always open
I’m no longer counting days, it’s getting weird and confusing and hard but September is Health Goth’s 3rd month.
Today I was sick and running a fever so I consumed a lot of water, as you should when you don’t feel well! I also had a nice fried egg sandwich with ham for breakfast and made some fajita pasta with pork for dinner.
I plan on meal prepping for my upcoming work week tomorrow so stay tuned for that!
Hosting for the holidays? Your family will surely fall in love with this mouthwatering lasagna. With Barilla Gluten Free Oven-Ready Lasagne as its base, this is a simple yet delicious way to enjoy the classic Italian dish, gluten-free. Hearty flavors, Italian cheeses and fresh vegetables round out this recipe—making family time more enjoyable all around.
Gluten-free Lasagna with Ground Meat, Asparagus, Tomatoes + Carrots
Ingredients
1 box Barilla Gluten Free Oven-Ready Lasagne
2 tbsp. extra-virgin olive oil
1 clove garlic
½ cup onion, diced into small pieces
½ cup multi-colored cherry tomatoes, halved
1 cup asparagus, sliced into small pieces
½ cup carrots, diced into small pieces
½ lb. ground beef
½ lb. gound pork
1 pint yellow cherry tomatoes, halved
56 oz. San Marzano peeled tomatoes, crushed
½ cup red wine
1 tbsp. oregano, chopped
8 oz. fresh mozzarella, sliced
1 cup Parmigiano cheese, grated
Salt, to taste
Black Pepper, to taste
Directions
1. In a large skillet, add extra-virgin olive oil and onions and sauté for three minutes. Then, stir in the garlic, cook for approximately one more minute and add the ground beef and ground pork.
2. Brown the meat well over high heat (about 10 minutes).
3. Deglaze with red wine and simmer until wine has reduced (approximately two to three minutes).
4. Add yellow cherry tomatoes and San Marzano tomatoes, bring to a boil and season with salt and pepper. Allow to simmer for ten minutes.
5. Add the asparagus and carrots and cook for one more minute. Then, remove the skillet from the heat.
6. In a 13 x 9 greased pan, layer 1/6 of the sauce mixture on the bottom of the pan. Cover with three lasagna sheets, Parmigiano cheese, mozzarella and sauce. Repeat this process until you have five layers.
7. Cover with aluminum foil and bake for 40 minutes at 400° Fahrenheit.
8. Uncover and bake for an additional five to seven minutes at 400° Fahrenheit.
9. Allow lasagna to set approximately 10-15 minutes before cutting and serving.
Recipe and Photo Credit: Lorenzo Boni
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One pan Paleo. Drizzle chicken breasts with Olive oil and brown on both sides in a cast iron skillet, about 8-10 minutes. Preheat oven to 425 degrees. Remove the chicken from the pan and place one bunch of trimmed asparagus and one pint of grape tomatoes in the pan. Top with the chicken breasts and season with sea salt, coarsely ground black pepper and fresh Thyme. Place pan into the oven and bake for 20-25 minutes. Add more fresh Thyme and serve.
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Here’s a quick and healthy soup idea - I picked up a $5.00 packet of flash frozen mixed seafood on sale for $4.00 (mussels, shrimp, class, clamp and mussel meat, squid and octopus), and mixed it with a $3.00 container of seafood broth. Seasoned with, lemon juice, cilantro, Thai fish sauce and Sriracha that I had on hand; and tossed in a handful of shredded carrots and baby spinach leaves. Turned into a delicious Asian inspired hot pot.
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There comes a time when occasionally I have to admit defeat with one of my recipes, when I quite frankly hate it. This is one of those times. Bitter melon is most definitely not for me- although it’s supposed to be very healthy for you and I purposely chose the palest ones the market stall had, it still tasted like something that shouldn’t be eaten!! My palate just isn’t accustomed to bitter as a predominant flavour.
If you would like to try the health giving properties of pad pak mara kai, here’s the recipe…
- 2 small bitter melons (paler are less bitter supposedly) cut in half lengthways and seeds scooped out, cut into thin slices.
- 2 eggs, beaten
- a big pinch of ground black pepper
- a small splash of light soy sauce
- a small splash of fish sauce
- a splash of vegetable oil for stir frying
Heat a wok with the oil until hot. Throw in the bitter melon and stir fry for a couple of minutes until beginning to soften. Push to one side and pour in the beaten egg. Let it set for a moment before scrambling and then mixing all together again. Add in the sauces and pepper and mix well, frying for a couple more minutes before serving.
I’m spending quite a bit of time at the moment re-visiting some of my earlier recipes, making some amendments where needed and updating the photos- some of my earlier attempts were not very pretty!! Pad Mee Mao (Drunk’s noodles; so named as they’re just right after a night’s drinking- think spicy, greasy and quick to make- sooo much better than a nasty takeaway kebab!) hold a special place in my heart; it’s the meal I had in Manchester’s China town whilst on my hen do back in 2009 and I made a point then of learning the recipe.
There are a couple of changes to the other version of this recipe I made back in 2014- simply I’ve changed a few of the veggies and I now use the (optional) additions of green peppercorns and krachai (fingerroot) for added punchiness. I also think it’s essential that you try to get fresh wide rice noodles (sen yai) for this dish- they’re soft and stretchy but not chewy and suck up all the sauce, giving you a relatively dry dish. I’ve used pork rather than chicken but that’s totally up to you, this is a very good candidate for a purely veggie version.
For 4 small/ 3 large portions use:
- 2 pork steaks, trimmed of fat, cut into thin slices
- 400g or thereabouts of fresh rice noodles, separated into individual strands
- a handful of green beans, cut into inch long pieces
- a carrot, peeled and sliced- I have a fancy gadget- a komkom that does the star shaped edges
- 6-8 baby corn cobs, sliced into inch long pieces
- a large bunch of sweet basil or holy basil, leaves ripped off stems
- (optional) a tablespoon of green peppercorns
- (optional) a few fingers of krachai (fingeroot), cut into thin slivers
- 4 large cloves of garlic, peeled
- 4 small red chillies
- a very big splash of oyster sauce
- a big splash of light soy sauce
- a small splash of fish sauce
- a small splash of dark soy sauce
- a pinch of sugar
- vegetable oil for frying
- Lightly bash the garlic and red chillies into a rough paste
- Heat a splash of oil in a wok until hot and very briefly fry the garlic/chilli paste
- Throw in the pork (if using) and stir fry for a minute
- Throw in the veggies and stir fry, tossing everything together
- If using, throw in the green peppercorns and krachai and mix, cooking for 2 minutes
- Put all the sauces and sugar in together, stir the ingredients through.
- Put in all the noodles, mixing very well so they absorb the sauces and colour. Careful not to overcook- rice noodles can become stodgy very quickly- only cook as long as needed, around 1 minute.
- Toss through the sweet basil leaves, sprinkling some over the top of the finished dish.
