you know what? Cooking when you’re dining solo isn’t so fun. And I give those of you who do cook for yourselves a lot of credit. I think it takes much more energy to do so.
For the past couple of weeks, I’ve been existing on quick fix meals and have had zero motivation to cook for myself. Then, my love will return and all stops are pulled for a fabulous meal. So now that we’ve been living this way for a couple of weeks, I’ve gotten into a bit of a groove.I’ve buckled down and reminded myself “You deserve a healthy, balanced, meal, damnit! Don’t neglect yourself just because your man’s not around.”
So now, on Sunday’s I shop for the week- keeping in mind the necessities:
Almond milk, almond butter, fruit, bread, yogurt, cereal, coffee.
For lunch and dinner:
Big box of organic spinach, protein sources (tuna steaks, chicken, beans and/or veggie burgers), rice, pasta, nuts, dressing, olives, assorted vegetables.oh, and seltzer water.
Obviously I don’t have to buy all of this every week. But this covers all the basics. With these staples, I have what I need to make healthy, no fuss meals for myself all week. The first week I was suited to be eating alone, my fridge consisted of frozen burritos, ice cream, and aforementioned spinach. Oh, and Peanut Butter Puffins cereal. Hm. So I’d say I’ve improved.
Tonight I whipped up my absolute favorite kind of meal. A perfect mixture of protein and vegetables to last as pre-cooked ingredients for most of the week. It’s so easy, I almost decided not to post it (yet again). But then I figured, why not? Show the folks out there how easy (and inexpensive) healthy can be.
I started with some Vidalia Onion-Zucchini skewers Soak skewers (Need: 1/2 onion, 1 small zucchini, 12 cherry tomatoes) for about 30 minutes before grilling over low heat for about 10 minutes. I just spray the skewers with a bit of olive oil and scatter some salt and pepper. done.
Then, the grilled chicken (1lb organic chicken + 1/4 c. fresh lemon juice, 2 T olive oil, 1 tsp minced garlic). I marinated it in my favorite combination of lemon juice, olive oil, garlic, salt and pepper. Grilled over 350-400F heat for about 4 minutes per side (very thin chicken tenderloins).
Once cooked, I piled these ingredients over a bed of spinach and topped them with some Kalamata Olives, sweet pickles, sundried tomatoes and Trader Joe’s Feta Dressing (delicious!).
A small serving of brown rice pasta (it’s growing on me) and done! A healthy, tasty, balanced meal in no time.
Bonus: I can use these ingredients for a wrap or salad for lunch tomorrow and atop brown rice or alongside a sweet potato for dinner. Or a stir fry! Alright, I’ll stop. But you get the idea.
In other news, I’m getting a bit more accustomed to the heat. To those of you who haven’t heard me rant, I hate the heat. Give me a cold day over a day like this anytime. But, for better or for worse, here we are in the midst of a heatwave, Philadelphia.