#vegetarian meals
Making an asparagus and garden pea omelette with parsley, chilli and garlic
I kept trying to post these lunches from last week but my phone kept shitting the bed!
I had my 5 grain salad every day with a variety of other snacks to keep me going for my whole work day!
I have no idea what I’m going to be eating for work lunch this week but I better figure it out fast!
Breakfast of happy siracha eggs, blood orange and some blueberry yogurt
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.
Dinner with my ride or die was a big pile of tofu chow mein!
The leftovers from this will be tomorrow’s lunch too, which saves me so much time!
LUNCH! And breakfast, I don’t really eat breakfast on weekdays!
½ cucumber, whole yellow pepper, 3 laughing cow cheese with gluten free rice crackers, raspberries, a banana, a blood Orange, and a banana chocolate chip muffin.
HEALTH GOTH 2020.
I always want to burn everything down and start from the ground up when I feel like I’ve “failed” at something.
We aren’t going to count Health Goth as a failure, but I would like to stop ebbing and flowing between things and stick with this again, like I did in the summer.
Where I am- it’s cold. Like lots of heavy snowfall, colder than the surface of Mars cold. We have BRUTAL winters, it truly is the boreal wastelands, the frigid tundra.
It makes your moods do backflips. The highs of good days can feel so good and the lows of bad days can feel so so bad. The lows last longer too. They linger, like the cold does in the depths of your spine.
All that being said, I am ready to get back on track, ready to feel better again, ready to reclaim Health Goth.
So for everyone who stuck around, forgetting they were following this blog- Hi! I’m back. And for anyone who is just joining my journey- Welcome.
Let’s feel better, together.
⚔️
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
Black Bean, Mushroom & Sweet Potato Quesadillas
Ingredients
1 can black beans, rinsed
1 large sweet potato, peeled and chopped into small cubes
½ carton baby bella or white mushrooms, finely chopped (or processed)
½ medium yellow onion, finely chopped (or processed)
Seasoning blend: 1 tsp cumin, 1 tsp smoked paprika, ½ tsp kosher salt, ½ tsp ground black pepper, 1 tsp granulated onion, 1 tsp granulated onion, ½ tsp ancho chili powder (or 1 tsp plain chili powder), ½ tsp ground oregano.
Mexican cheese blend (or your favorite shredded cheese)
Flour tortillas
Toppings, optional: guacamole, sour cream, sliced tomatoes, salsa
Fresh cilantro and lime juice for garnish
Directions
Preheat your oven to 380 degrees Fahrenheit.
In a microwave-safe bowl, add the sweet potato cubes and cover the bowl with plastic wrap.
Par-cook [partially cook] your sweet potatoes for 5 minutes in the microwave.
While your sweet potatoes are in the microwave, heat a medium-large pan with a few tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in the onion and the mushrooms.
Season with a small pinch of salt and cook until the onion begins to become translucent.
Once the onion has become translucent, add in the black beans.
Once the sweet potatoes have finished, carefully add them to the vegetable mixture.
Season generously and cook until the black beans are warmed through and soft.
To assemble your quesadilla, lay down a layer of cheese on one side of the tortilla, add filling and fold over. Repeat until you have made your desired number of quesadillas.
Cook the quesadillas in the oven until the tortillas are golden brown and the cheese has melted.
Top, garnish, and serve.
Enjoy!
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