Salade Niçoise with Quail Eggs

 

This cold salad lends itself perfectly to meal prepping, or a quick weeknight dinner. Pulled together in under 20 minutes, you can have this light, fresh, tasty salad anytime.

With the hearty ingredients and a little babying of the fresh greens, these salads can also hold for 3-4 days in the refrigerator.

Naturally Whole30 compliant, paleo, low-carb, Mediterranean.

Prep once, enjoy twice.

And, the best part, you only need 1 pot! Boil all the ingredients, staggering the start time, to be ready all at once.

This recipe makes 2 giant salads. Feel free to double to be covered for lunches all week long!

Ingredients:

  • 2-3 small redskin potatoes
  • 1 large tomato
  • 2 packs or tins of tuna
  • 6 quail eggs, or 2 regular eggs
  • 1 cup fresh green beans
  • Optional: 1/2 cup olives
  • 4 cups salad greens (lettuce, romaine, spinach, mixed)
  • Dressings of choice

meal prep: nicoise salad

Step 1: Dice your potatoes into 1/2 – 1 inch chunks. Bring a large pot of water to a boil.

Step 2: Cut the ends off your green beans (you can also use canned, drained green beans).

meal prep: nicoise salad

Step 3: Boil potatoes for ~5 minutes. Then add the fresh green beans and boil another 3 minutes.

Step 4: Add the quail eggs, and boil a final 3 minutes. IF using chicken eggs, add at the same time as the green beans. Drain all.

meal prep: nicoise salad

Step 5: Fill 2 large salad containers with 2 cups of whatever greens you like. Cut the tomato into eights, put half into each salad container. Add half the potato and green beans and olives and eggs.

meal prep: nicoise salad

Step 6: Keep the tuna and the dressing separate until the day you serve the salads.

To keep the greens from getting slimy, add a paper towel or cotton towel to the bottom of the container to absorb excess moisture.

meal prep: nicoise salad

Enjoy within 4-5 days!

 

Vegetarian: Omit the tuna; add chickpeas or white beans if desired
Vegan: Omit tuna and eggs. Add chickpeas, and/or tofu
No red potatoes: Use whatever kind you have; or use roasted or boiled pumpkin, squash, or sweet potato
No olives: For salty flavor add capers, anchovies, or feta. For fat add avocado, olive oil heavy dressing, or cheese

 

Price Breakdown: $4.73 – $2.95

For the cost per salad, there is of course a range based on the ingredients you choose. For the “Highest Quality” I checked out the prices of individual ingredients from the Produce Box, which is all local NC produce, and similar to what you would find at a farmer’s market. For the “Lowest Price” I checked current ads for Harris Teeter and ALDI to see what the lowest price on items is. You choose the range that makes sense for you.

Highest Quality Lowest Price
1 lb green beans: need 1/5 $0.50 $0.20
1 lb red potatoes: need 1/2 $0.98 $0.67
tomato 3: need 1 $0.75 $0.50
lettuce: about 2/3 $3.00 $1.99
tuna pouches: need 2 $3.00 $2.00
olives: 1/6 the jar $0.39 $0.39
eggs: (free) 2 from store $0.83 $0.15
Cost for 2 salads $9.45 $5.89

This is a powerful example of how cooking for yourself at home saves you money over time. A similar salad out at a cafe or restaurant would cost you $12 – $20. By making it at home, even with the highest quality ingredients, you save $7 each time.

 

Weekly Eating – 3/25/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Over the weekend we made a lot of progress on the coop. The chicks are getting so big I don’t know if I can even call them chicks for much longer. They are also very bouncy and like to run around the box and jump and fly up into the screen covering it, so they need to get out, and soon!

quail around the water bowl

I also went to the Tanger outlets for the first time with a friend, and we had a ball trying on clothes for a few hours on a gorgeous sunny day. I even caved and got 3 new things from Old Navy. I couldn’t tell you the last time I bought a new piece of clothing. But all three things were pieces I felt great in and that I love and know I will wear over and over until they wear out.

Tanger Outlet NC

And we went to a local Hispanic market that I’ve been meaning to get to for forever. We picked up several different flavors/spice levels of salsa along with some hot sauces, jalapenos to replenish our stock of pickled jalapenos, chorizo, some chicken, and some avocados.

haul from the hispanic store

Monday:

Breakfast – Mango strawberry smoothie

strawberry mango smoothie

Lunch – Buddha bowl with roasted cauliflower, quinoa, black beans, cherry tomatoes, and avocado. And someone brought a peach pie to work to share so you better believe I had some of that!

buddha bowl and pie

Dinner – White bean and rice soup with green beans and spinach, with homemade veggie stock and homemade bread

white bean and rice soup

Tuesday:

Breakfast – Homemade bread with 3 quail eggs, 1 slice organic white cheddar cheese and 1 slice smoked turkey

open face breakfast sandwich

Snack – guac & chips

Lunch – leftover roast brisket with roasted root veggies

leftover lunch and guac

Dinner –leftover colcannon and corned beef; also I am so loving that we can eat dinner out on the porch now! It is still light & warm out.

leftovers on the porch

Wednesday:

Breakfast – accidentally skipped it bc I overslept…

Lunch – leftover soup and bread

leftover soup for lunch

Snack – apple and celery with peanut butter and raisins, and some gummy bears

snacks

Dinner – breaded roasted chicken quarters, and some radish top pesto and roasted cauliflower

chicken and pesto

Thursday:

Breakfast – gorgeous purple berry smoothie

gorgeous purple berry smoothie

Lunch – leftover chicken drumstick, cauli, and whole wheat penne pesto with cherry tomatoes

chicken and pesto

Dinner – chana saag over brown rice – chickpea, tomato, and spinach stew with masala spices

chana saag and rice

Friday:

Breakfast – everything bagel with turkey, quail eggs, and organic white cheddar cheese

everything bagel breakfast sammie

Lunch – last leftover beef and root veggies

leftovers and hummus

Snack – everything hummus, with sliced cucumber, radish & carrots. And cookies later, because the sugar demon is strong.

choc chip cookie

Dinner – Crazy combo of chorizo, sweet potato, onion, and apples. That’s it. Was quite weird, different, but really good.

sweet and spicy hash

The Weekend

GUYS IT’S SPRING. It finally feels like it at last. The sun in shining and we are in the upper 60s and 70s and I am freaking thrilled. The flowers are all blooming, the trees are blossoming, and my yard is regularly visited by robins and cardinals and blue jays. I love it.

spring daffodils

Also, WE FINISHED THE COOP!

new quail coop!

Yeah, pretty flippin excited about it. Took a ton of work and ingenuity but by golly, we got it done. Hubs was KEY, I could never have finished this all by my lonesome. I needed his advice, level head, and boy mode strength to get through it. Not the prettiest coop that ever existed, but it is functional.

new quail coop!

And the babies are no longer babies, we kicked them out of the house! They were starting to get too big and feisty for their box, it was just a matter of time until they figured out how to pop up and rip the screen lid off. Plus, they started to stink.

new quail coop!

They seem a little bewildered, but very happy in their new home. And boy, are they spoiled! This coop is HUGE, it’s like a quail mansion. Hopefully, the first egg is just around the corner…

Food Total: $67.22 + 33.05 = $99.27

Weekly Produce Box = a build your own, so I got to choose all my favorites. I got Brussels sprouts, broccoli, green beans, red potatoes and yellow potatoes, beets, tomatoes, lettuce, and a stock up box of 8 pounds of NC sweet potatoes.

the produce box sweet potato stock up

 

Lessons Learned

It’s good to have standby recipes that you know you can cook well, and quickly, and easily. But it is good to experiment too. That’s how I find crazy new combos, that the boy approves of. I got kudos for the creative chorizo meal, not as a thing we could eat daily, but once it a while it is nice to have something totally out of the norm.

And I’m sure y’all are super tired of me crowing about quail, but seriously. They bring me so much joy. If you’ve ever considered raising your own animals for food, for eggs, milk, or meat, just do it! You won’t be sorry.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 3/11/19 thru 3/22/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Whoops, missed a week there! Sorry guys. We’ve got a lot and not a lot going on at the same time.

The coop is making steady progress. We got 4 pallets for free, plus some dumpster-diving got me a half sheet of plywood. For about $40 I bought a roll of hardware wire and chicken wire, and all we need is nails, staples, and time.

quail coop in progress

The frame is built and the floor is braced and wired, we just need a run for some hinges and a way to keep the door shut. Then the final pieces are putting on the door and roof, and the babies have somewhere to move to when they are no longer babies (which is like, in 2 weeks!)

coop with wire flooring

They have grown so much bigger, and have upgraded to a larger feeder. They are also on a mix of chick and regular flock food, and I use a bigger mason jar for their waterer. They’ve begun to start jumping and bouncing, and trying out their wings. And we had our first escapee when I opened the screen to feed them the other day!

two week old quail

And we (i.e. just the boy) have started adding back in food groups to see if any spark reactions. We had cut out everything but meat, fruit, vegetables, and nuts & seeds. He added back in grains first, and had oatmeal, my homemade bread, and pasta all in one day. No problem.

homemade bread

Then dairy, so I stocked up on kefir, milk, butter, and plain Greek yogurt. Made a huge pan of the tastiest mac n cheese you ever saw. Again, no problems. He did say that he missed dairy way less than he thought he would, so that’s nice. Corn is back, without issue. I think soy is the only thing left, and we don’t use much added sugar products anyhow so I don’t mind permanently dropping those. He will go back to adding honey to tea, for instance.

amazing mac n cheese

Gardening

The seedlings I started have not come up yet. I am concerned that this week of 30-s overnight will kill them… it gets quite hot inside during the day, but not if there is no sunshine. Come on, actual spring! I need warmth so my fig can finally go in the ground.

greenhouse with fig tree

On the bright side, I found some surprises in the garden. I had planted some brassicas and root veggies last fall, but they are super slow growing due to next to no sunlight… and they overwintered quite nicely, such that I may actually get to harvest some kale, cabbage, carrots, and/or radishes soon!

daikon radish

And, this is the first year I have annual flowers coming up. I bought three packs of bulbs on clearance last fall, and planted them even thought it was a bit late in the season. I figured, why not. And now, all these lovely irises and hyacinths and tulips are coming up! It makes me very very happy.

purple flowers

Food Swap

March’s Food Swap was awesome, it was at Hi Wire Brewery in Durham. I had never been, so I was pleasantly surprised with how huge it was, all the indoor lawn games, crazy wall art, and delicious beers on tap. It was Spring Break for UNC and Duke, so it was blessedly empty of students. AND on Mondays they sell a LITER of their own beer for $7!

I made pickled quail eggs the week prior in expectation, one batch turmeric and one batch beet pickled. It was like Easter come early with the fun egg colors. I also took a few jars of my candied orange peels.

turmeric and beet pickled quail eggs

I ended up going home with a half dozen chicken and a half dozen goose eggs, some jam, garlic pickles, homemade yogurt, Irish Car Bomb cupcakes, enzymatic orange cleaner, beef jerky, and preserved lemons! Quite a bounty.

March 2019 Food Swap

Breakfasts:

Egg sandwiches – since I got oodles of eggs and also my quail keep giving me at least 2 a day, we eat more eggs now than ever before. And what better way than on homemade bread?

sausage egg sandwich

Cinnamon sugar toast – speaking of homemade bread, if you’ve never had cinnamon sugar toast on hot out the oven bread, you need to get you some right away! It’s magical.

cinnamon sugar toast

Breakfast burritos – you can see why grains were the first thing the boy wanted to add back. It brings things like toast, pasta, and wraps

breakfast tacos

Snacks:

Apple with almond butter & raisins –this has definitely become my top favorite snack. It is great for the morning, when it’s ten and I will die if I have to wait one more hour for food, or afternoon when it’s 2 or 3 pm and I need a lil something to tide me over until dinner. Peanut butter works too, but I prefer almond.

sliced apple with almond butter and raisins

Nut bars – I’m glad a friend with a Costco membership let us go with them once and buy a ginormous box of these bars. I have one in every bag, car, coat, and purse, and it has saved me more than once.

Kirkland nut bar

Gummy bears – another Costco purchase. I know these are in no way healthy for me. And we also didn’t realize until we got home and opened it that they are not a huge bag of gummies, but a billion individually wrapped packages of like 5. I was crushed. Wasteful and full of HFCS… no use crying over spilt milk, they’re already bought and opened so now we gotta eat them all.

gummy bears

Lunches:

Greek salad – Been trying to get more salads into my daily diet, and to make it more interesting I opened a jar of kalamata olives, and combined with grape tomatoes and cucumber from my Produce Boxes, made a couple delicious Greek salads.

Greek salad

Stuffed potatoes – I had some cheese sauce left from the mac n cheese, so we did a baked potato and sweet potato bar. Mmmmm.

stuffed sweet potato

Lentil soup – lentil soup is super quick, easy, and good for you. It’s a perfect “kitchen sink” meal, because you can toss in whatever veggies or herbs need to be used up soon. This one had celery, carrots, leftover mashed potato, onion, and kale.

lentil soup

Dinners:

Pesto pasta – pesto is one of my all time favorite ways to get anyone to eat greens, and use up any leafies or herbs that are wilty. Things I’ve successfully mixed into pesto: basil, parsley, cilantro, kale, spinach, collard greens.

pesto pasta with shrimp and sausage

Colcannon – we went all-in on the Irish for St. Patty’s Day. We are not Irish by heritage but you know I love me a good food holiday. I made a corned beef brisket and some colcannon, which is basically mashed potatoes with cabbage in it. I’ve heard you can also use kale. It’s a great way to sneak in veggies.

corned beef and colcannon

Taco bowl – since it’s starting to warm up and finally feel like spring some days, we’ve been eating outside on the weekends. Once rice was allowed back, and tortillas, you better believe burritos are back in full force too. And I keep adding in salads.

burrito bowl and salad

Lentil sloppy joes/janes – one of my alltime favorite vegan meals, these are so easy to prepare and crazy healthy for you. I told my grandma I ate mine with pickles and sauerkraut and evidently that is insane? What do you put on a sloppy joe?

lentil sloppy joes

AYCE Sushi – got a bunch of friends who love sushi as much as I go together and went out to RocknRolls sushi! It’s a conveyor belt style all you can eat place, for $12. I love it so much. We put down 73 plates worth of sushi and sashimi.

towers of plates

Food Total: $206.68

Weekly Produce Box = the Harvest Box 2 weeks in a row. Winter strawberries grown in high tunnels, green beans, blueberries, lettuce, cucumber, zucchini, grape tomatoes, corn, onion, sweet potatoes, and purple cauliflower!

the produce box harvest box the produce box harvest box

I’ve started baking bread again, and we’ve gone through about three loaves in a week 1/2! So when flour was on sale for under a buck, I was not about to let that pass me by. I stocked up on some sugar free sausages and a few roasts, plus some organic cheeses and dairy for adding those back. Most of the produce we got from the boxes.

4.92 lb brisket colby & cheddar brick cheese 3lb flour x3 3lb mandarins
pork sausage patties Greek yogurt dipper chips
Bananas 2 bunch
85/15 ground turkey Fairlife milk & choc milk flax wraps
Simply orange juice
2lb peeled shrimp Plain kefir canned tomatoes
Canned diced pineapple 2
lunch meat Kerrygold org slice cheese
grapeseed oil for mayo
Angus sirloin 3lb Org raisins
2lb brown rice
Dry chickpeas x4 lb
Flour 5lb x2
Sugar 4lb

 

Lessons Learned

Cooking from scratch is always the best. The boy could have bread back because I made it, and without added sugar. I tried to find bread at the store that didn’t have honey, or sugar, or high fructose corn syrup, and it was impossible. But also, convenience foods have a place in life. Sometimes when you’re super busy or just not in the mood to cook, it’s really nice to have something you can just pull out and microwave or otherwise not think too hard.

That’s why I try to make my own “fast food”. I batch cook a huge portion of black beans, or pinto beans, or rice, and have it in the fridge or freezer ready to go. Then you just pull out a tortilla or bowl and pile things in and you have ready to go food! And especially with the boy, he will eat whatever is the absolute fastest and easiest. So the easier I make healthy eating (cutting up fruits and veggies ahead of time, portioning out healthy meals into individual containers) the more likely we will eat healthy.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating -3/4/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Happy Spring Forward! Yes indeed it is time to change the clocks yet again, if you haven’t yet. I won’t get on my soap box about the pointlessness of Daylight Savings in today’s day and age… I don’t make the rules, I just follow them.

Well, we didn’t get to build the coop yet, but the greenhouse did get put together last weekend. So I’m pretty excited about it. Now I just need to actually start some seeds and get them inside.

build your own greenhouse

And I led a really fun Durham Food Tour, everyone was talkative and just there for a good time. The food was great as always, and now our last stop started giving us wine! We were all ok with that.

Durham food tour

Then I candied a bunch of orange peels and pickled several dozen quail eggs for next week’s coming food swap, and moved the eggs from the turner to the hatcher level of the incubator! CHICK TIME.

candied orange peels turmeric pickles quail eggs

Monday:

Breakfast – hashbrown and eggs cooked together into a patty with lunch meat and avocado between; actually pretty darn delicious

hashbrown sandwich

Lunch – leftover food from the Food Tour, an apple, and tea

leftover Neomonde

Dinner – mishmash of leftovers

Tuesday:

Breakfast – breakfast scramble with potato, peppers, zucchini, and onion, then poured scrambled eggs on top and mixed it all up.

breakfast scramble

Snack – a baklava leftover from the food tour

Lunch – leftover colcannon, I made a huge batch over the weekend

leftover colcannon

Snack – apple with almond butter and raisins

Dinner – sweet potato and squash noodles with meat sauce and ribs

sweet potato noodles pasta

ANNNNNDDDD I came home to 3 little chickies already hatched!

cotournix quail chick hatched

I set up the brooder in the spare room, and stared at them in amazement until bedtime.

Wednesday:

At least 2 more are a-hatching this morning!

Breakfast – apple with almond butter and raisins. I’m starting to crave this particular combo daily

apple with almond butter and raisins

Lunch – leftover ribs & veggie spaghetti, hummus with raw veg

leftover and hummus

Snack – a monster cookie from work

Dinner – boiled potato, celery, carrot, and onion until soft and then blended it until smooth. Added some cashew cream, nutritional yeast, and chimmichurri from a previous steak dinner, and threw in some cooked ground turkey. Kind of a kitchen sink soup, it was tasty.

veggie and meat soup

SEVEN MORE CHICKS! Up to 10 Total out of 14 eggs now. Literally popped some popcorn and sat and stared at them all night again. #FreeEntertainment #FrugalHobbies

watching quail TV

Thursday:

Breakfast – apple with almond butter and raisins

apple sliced with almond butter and raisins

Lunch – veggie stir fry and a krispy kreme donut at work

veggie stir fry with a donut

Dinner – pork chops with a massive veggie stir fry & cauliflower rice

pork chops and veggie stir fry

Snack –  made a Whole30 compliant sort-of apple crisp with my instapot applesauce, almonds, coconut, and spices. Don’t even @ me about SWYPO because I already think the whole thing is bunk.

whole30 apple crisp

Friday:

One of the remaining 4 eggs is hatching!!! I’m glad I didn’t give up, and let them go one more day.

Breakfast – apple with almond butter and raisins, surprise! When I find a thing I like, I tend to play it on repeat. Saves time and money.

apple sliced with almond butter and raisins

Lunch – egg salad with flax crackers, hummus and veggies

egg salad with flax crackers and hummus

Snack – someone brought Panera pastries and I had a cranberry one

Dinner – sheet pan ginger salmon with broccoli, and potato and yellow squash fries

sheet pan salmon

The Weekend

Okay for real this time, we will build the coop. Quail grow fast, and these lil guys will be not so little and ready to move outside in 4-5 weeks, so I want to be ready.

baby quail

Can you EVEN with this face?? He’s SNUGGLING MY FINGER WITH HIS TEENY BABY WINGS. My heart is a puddle on the floor.

Food Total: $29.58 + 68.32

Weekly Produce Box = the Keto Box, since it was the best value for the most Whole30 compliant items. We got white sweet potatoes (some of which I’ll try to sprout and grow!), yellow squash, kale, lettuce, spinach, cucumber, broccoli, and cherry tomatoes. All the plastic packaging will be returned for them to reuse!

the produce box

And at the store I stocked up on more eggs, a few different types of meats that were on sale, some spiralized veggies to try out (no I do not have a spiralizer yet, and yes I will get one maybe someday).

Meats $28.60 Dairy $5.00 Staples $2.28 Fruit/Veg $31.10
3lb ground turkey 9.97 2 dozen eggs cage free 5 whole wheat pasta x4 2.28 carrots 2lb 0.99
chicken sausages 5 spinach 9oz 2.99
London broil steak 6.36 clementines 3lb 2.99
org chicken breast 2 3.28 spiral veg squash/zucchini 7
pork chops 2 3.99 spiral veg fresh sw pot zucchini 7.98
russet potato 8lb 2.79
celery 2.79
parsley 1.59
The Produce Box 3/4/19 29.58 iceberg 0.99
blackberries 0.99

 

Lessons Learned

Y’all, raising quail is a delight! I had thought I would like it, but now that they are here, I could not be happier. The adults are everything I dreamed and more, and hatching my own is a g#$ d*&$ miracle.

Seriously. I am meant to be a farmer, I believe it with my whole heart. Taking care of critters and plants makes me so unbelievably happy, and to make an omelet or sandwich from eggs I collected myself that morning? Total bliss.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

2019 Goals: February Recap

 

In my first post for the year, I outlined why I don’t really get into “resolutions” so much as goal setting, and outlined my top goals for 2019. So, to help keep myself accountable, I will recap how each one is going, along with any tweaks or changes, each month.

I’d love to hear about your goals for this year and your progress in the comments below!

 

Thus, my goals for 2019 include:

Call one family member per week

Continuing my strong streak, I definitely talk to at least 1 friend or family member per week now. And I’m trying to vary it a lot, and talk to people I haven’t in a while.

I got to have an almost hour long amazing chat with Angela from TreadLightlyRetireEarly, whom I haven’t seen or spoken to since last spring’s trip to Seattle!

And I spent nearly 3 hours on the phone one day with my aunt and grandma! I may have to consider upping my minutes on my bare bones phone plan 🤣

A+

Date night at least once per month

February is kind of a ‘cheat month’ since it has Valentine’s Day baked into it. We will see what happens in March.

A

Savings rate of 50% or better every month

This will be complicated since we both have a work mandated 401k, as well as an HSA and Roths to factor in, before any contributions to our mortgage, taxable investment accounts, and money market.

The market is crazy and net worth is not a thing I can control. But savings rate, we can control, and improve.

Oooh boy, this month hurt a bit since we finally got the Southwest card churn going. I think we are sitting around 40%, yeowch.

B-

Max out both Roth IRAs by end of February

I got mine fully funded! We aren’t all the way there yet on the boy’s though, so not quite nailed it. But close, and we will complete it before end of March come hell or high water.

B-

Veganuary (ish)

My lifelong intended way of eating is 80/20 plant-based.

Well Veganuary was a solid B+ overall I think, since the only little meat was self raised or high quality. However.

We got tossed into a Whole30, which takes away my precious rice and beans, along with other less good goodies like sugar and alcohol, so the animal meat consumption has skyrocketed. I wrote about why the boy will finish it out, but I’m jumping off the wagon <here>.

D

The Daily Dozen – I will do my best all year to stick to this

Again, with the Whole30, they take away all grains and beans.You need 3 servings of beans and 3 servings of grains per day for the Daily Dozen. So nope, the max I could do was 6 per day. At least there was significant overlap in the loving of greens, veggies, fruits, and nuts and seeds.

F

Do more of what is good or good for me

I’ve picked up reading again, between restarting an old favorite and several new books, and that makes me blissfully happy. I’ve also been annoyingly consumed with the quail and hatching new chicks, as I knew I would be. So, soul is full for sure. Still working on the working out motivation.

B

Make someone smile every day

Maybe I should actually track this somehow, but I am certain that I make at least my husband or myself smile every day. I also try to give genuine compliments at work, and to random strangers at the grocery store, gas station, etc.

A

 

Overall Goals: C so far  🙁

How is your 2019 going?

 

Weekly Eating – 2/25/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

So, last weekend was a delight. Friday night I went to Legends in Raleigh for my first drag show in a long time. It was very entertaining, with a huge crowd and many talented ‘ladies’. There were some people there promo-ing a new drink, and we got free really soft tshirts. It was a suuuper late night though.

Legends drag show

Therefore I was glad that our brunch with Steve wasn’t too early. We went to True Flavors diner in Durham. The wait was insane, I guess I underestimated how serious a thing brunch is in the South. We walked around and checked out the plaza while we waited, and picked up a few yeasts to try in our next winemaking adventure.

Tru Flavors brunch skillet

And the food was worth the wait. Everyone swooned over theirs, regardless of whether it was chicken and waffles or a skillet meal. There were also plenty of leftovers, so the portion sizes were quite generous. And the coffee milkshake is far more filling than you may give it credit for.

ALSO of note, the boy sprung it on me Saturday night that he wanted to do an elimination diet. We had discussed it before, to try to see if any of his ongoing allergies is food related. So we are doing a Whole30, sort of.

whole30 condiments

The goal is not so much to just make it through 30 days without sugar and grains (sidenote, WTF cutting out whole grains and legumes, two of the healthiest food groups on the planet?!?) but to eat as few typical allergen producing foods as possible for 3 weeks, then to slowly reintroduce one at a time.

Grains, dairy, alcohol, soy, corn, legumes, and sugar are gone.

Meats, all vegetables, any fruit, nuts, seeds, are totally fine.

I spent all of Sunday grocery shopping and meal prepping and creating Whole30 compliant condiments (ketchup, mayo, Ranch, Italian, cashew cream) and snacks.

whole30 snacks

And to kick it off, our first dinner was filet mignon with garlic rosemary potatoes and asparagus. Not feeling deprived yet!

Monday:

Breakfast – fruit smoothie

fruit smoothie

Snack – apricot almond energy balls

Lunch – was a crazzzzzzy day and I ended up stuck away from my desk so I didn’t have my lunch on me. But the cafeteria surprisingly provided. A plain baked potato w hot sauce, relish, salt & pepper, and a side salad with plain vinegar s+p.

potato and salad

Dinner – pumpkin chili: literally just thawed some pumpkin puree from the fall, mixed with a can of whole tomatoes I smushed up and 1lb ground turkey. Added some chili powder and dash of garlic salt, and it was really tasty. I had mine over another plain baked potato.

pumpkin chili over baked potato

Snack – whole apple sliced thin with 2 tbsp almond butter drizzled over it and raisins on top. This is an AMAZING snack FYI.

apple sliced with almond butter and raisins

The boy demolished 90% of a 3lb bag of clementines. By himself.

bag of clementines

Tuesday:

Noticing at this point that I am constantly hungry. Like, my stomach can be stretch-out-full and I’m still hungry.

Breakfast – scrambled quail eggs with potatoes, radishes, peppers, onions, cabbage, yellow squash, and spinach

egg scramble

Lunch – leftover brunch; duck with eggs and roasted veggies and potatoes

leftover brunch

Snack – dried apricots and pistachios

apricots and pistachios

Dinner – Lemon pepper salmon with mashed potatoes and green beans almondine. Can you tell the difference in portions between myself and the boy haha

salmon potatoes and green beans

Wednesday:

Breakfast – fruit smoothie

smoothie in fridge

Snack – apple

Lunch – 3 oz leftover salmon mixed with Whole30 mayo, avocado, and cucumber in lettuce wraps; roasted cauliflower; grapes, almonds

whole30 lunch spread

Snack – energy balls

Dinner – Slow cooker beef roast with rainbow carrots and potatoes.

slow cooker roast beef

The boy decided to make ghetto gyros (get-yos is what he’s calling them) and I put my beef over a huge salad with romaine, avocado, cucumber, cabbage, carrots, and raisins with Whole30 Ranch.

slow cooker roast beef

Feel pretty full. For about 30 minutes. Then starving again.

Snack – pineapple cubes

pineapple and all the whole30 books

Also got a stack of ALL the Whole30 books from a friend who has done it 3 times. Gonna binge read all week now.

Thursday:

Wake up starving.
Breakfast – Giant 5 egg omelet with peppers, onions, and mushrooms that I split w the boy and black coffee

half an omelet

Lunch – leftover pot roast and carrots/potatoes, pineapple

roast and pineapple

Snack – matcha energy ball, clementine, pistachios

matcha energy ball

Dinner – Chicken breasts and baked potato/sweet potato with avocado, cashew cream, salsa, frozen mixed vegetables, homemade purple sauerkraut

huge plate of food

Read almost all of “It Starts With Food” already. NOT convinced at all on their reasoning or ‘science’ for omitting grains/legumes and there are no citations… Same for their pseudoscience claims about soy and phytoestrogens.

Friday:

Woke up with terrible allergies, itchy nose/face, congestion. Pretty sure it’s just spring time and not the diet, though it does claim to help decrease inflammation

Breakfast – egg and lunchmeat sandwich with potato “toast” = slice potatoes thinly, then cook in toaster by popping them down 4-5 times until cooked

breakfast sandwich with potato toast

Lunch – Enormous salad of romaine, spinch, purple cabbage, rainbow carrots, cucumber, avocado, walnuts, and dried apricots with plain vinegar

giant salad and apple

Had to put my fork down and come back to it a few times, because I got nauseated at the thought of another bite of lettuce or cucumber…

Snack – Sliced apple with 2 tbsp almond butter and raisins, a banana, dried green beans

Dinner – ground turkey fajitas; mine was over a salad while the boys was wrapped in steamed cabbage leaves

fajita salad

The Weekend

Big plans this weekend! I’ve got a new greenhouse to assemble, a brooder to prep for this coming week’s chicks (hopefully!) and a new coop to build. Pleeeeeeease let the weather cooperate.

Food Total: $32.13 + $67.83

Weekly Produce Box = Eat the Uglies again, plus a blemished apple stock up box. This is the biggest head of cabbage I’ve ever seen! And I’m gonna make some Instant Pot applesauce for next week snacks.

Produce Blemish Box

We also took a trip to ALDI to stock up on some things to get us through Week 1 of Whole30. I will be eating a million percent more meat than usual, since they took away my grains and legumes, and am a little nervous about it, but willing to give it a try.

I made a meal plan using plenty of produce and frozen items we had at home, with a few additions for the boy’s convenience. He has very busy workdays which means very little time for food, and I’d prefer he eat lunchmeat rolls or drumsticks than skip lunch.

Meats $16.21 Dairy $3.18 Staples $17.22 Fruit/Veg $29.89
chicken drumsticks 3.34 dozen eggs x2 3.18 tomato paste 3 1.17 riced cauliflower 1.89
salmon 1lb 6.39 fresh hot salsa 4.89 steam cali mix veg 0.99
roast beef lunchmeat 3.99 garlic 3 heads 0.79 romaine 3 1.99
turkey lunchmeat 2.49 grapeseed oil 3.99 hashbrowns 1.65
100% juice x2 6.38 3pk bolored peppers 1.99
green grapes 1.5lb 2.69
Mandarins 3lb 2.69
Gala apples 3lb 1.69
avocados 15 10.47
baby bellas 0.99
radishes 0.59
bananas 2 bunches 2.26

Lessons Learned

Whole30 is an AMAZING idea if your diet is shit right now.

If you are eating the “SAD” (Standard American Diet) containing oodles of refined grains and sugars, and minimal produce, you should probably do a Whole30. It will make your health better. Anything that causes you to drop sugar, junk food, and eat more produce will.

However.

For someone who already has a great relationship with and respect for food, especially where it comes from and how high quality it is, eats a wide variety of vegetables and fruits and nuts and seeds, and also knows the actual scientific evidence of the effect of high levels of animal product consumption on human health?

Not so great.

So, I don’t think I will complete this Whole30 journey after all.

I have no suspicions about food allergies, and I have no underlying psychological issues with my relationship with any food or food group, save popcorn. And I may legitimately follow through on 30 days without that.

Also for health reasons I’m going to stay on the no sugar and no alcohol bandwagon. No dairy is easy too, since I use it minimally in my usual life. I will keep cooking Whole30 for the boy, since he is doing this for the elimination and figure-out-allergies reason.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

BE’s Seven Simple Rules of the Road

 

The vast majority of working (or even non-working) adults own a car and have to drive. We drive to work, to school, to the store, to the bank, to the mall, to children’s practices and events, to visit friends and family, to go on vacation.

I know MMM would like to punch us all in the face for that, but it is a fact of life. Most of us just cannot, or will not, function without a car.

Related Post: My Commuting Mistake

So, since we will all spend approximately 9999999 hours sitting in traffic (not an actual statistic, I hope), we should all at least agree on some basic fundamental rules.

At least I assume everyone who is driving holds a valid license.

And to get that license, you had to complete Drivers Ed training.

Maybe that was 4 decades ago, but still. You learned the rules at some point.

But as we get out onto the road and actually drive, those rules tend to morph and change and fall by the wayside. We make up our own rules, and tend to ignore the less convenient ones.

We think whatever it is we need to do and wherever it is we are going is SO MUCH MORE IMPORTANT than that of the other 367254387 cars on the road around us.

So, let me remind you of the rules, and add a few of my own.

Cuss words changed to be more colorful and reader friendly.

  1. Learn how to forking zipper.
    Say you are on a road, where two lanes merge into one. You are in the blue car, the green car is in front of you. You see the red car on the left, trying to merge.What do you do?a) Speed up and ride the green car so the red car can’t get in and you can get home 0.05 seconds faster
    b) Not be a donkey and let the red car in
    how to zipper
    The ONLY acceptable answer is b. Do not be a donkey.Nothing makes my blood boil like some forking gremlin a-hole driving dangerously close to the car in front and studiously avoiding eye contact while you correctly have your turn signal blinking (see #3) and are trying to merge into a lane.
  2. The flip side of that is, do not just zip down the left lane and cut your turn in line because YOU want to get home 0.04 seconds faster.

    Literally everyone in the right lane who zippered correctly now hates you and is hoping you die in a ditch. In case you didn’t know.

  3. Use your gremlin turn signals. Correctly.
    There is not much in life that will rocket my blood pressure faster than someone who just assumes all the lanes are theirs to swerve through and cuts me off with nary a heads up or sorry I’m an idiot wave.

    IF YOU ARE TURNING OR MERGING PUT YOUR BLINKER ON. 

    That is literally the purpose for which they exist.

    AND THEN REMEMBER TO TURN THEM OFF.

    Please don’t drive for 2 miles in the right lane with your left blinker on, causing nice people who want to let you in some serious confusion and slow downs. Or turn on your left blinker, but then turn right. Again, die in a ditch, please.

  4. Do. not. tailgate. period. I will mess with you.
    People who ride my bumper when I am already doing 10-15 over the speed limit?

    Bruh, I don’t care if your wife is about to give birth, if your house is on fire, or you just don’t want to miss the start of the game.

    Imma slow down to exactly the speed of the car in the right lane, and ride it out until the next stop light. Then I’m gonna wait when it turns green, until just before it turns red, and zoom through to get you stuck there.

    You flashing your lights, or honking at me, will just make me smile.

    And no regrets. I hope you learn your lesson.

  5. Leave some space between you and the car in front of you.
    Not exactly like #4 above, but to prevent yourself from having to tap the brakes every 3 seconds.

    THIS is the cause of most traffic jams, according to physics & math.

    If all cars left an appropriate amount of space (1 car length for every 10 mph you are going, remember?) we could avoid a lot of 8am and 5pm cussing.

  6. If you are on a bike, or walking, you have rights.
    But YOU ARE NOT A CAR. No matter what NC says.

    Don’t get me wrong. The onus for avoiding crashes rests securely on ALL parties shoulders.

    Cars need to be aware at all times. NO texting. No games. Not even a phone call unless it’s with a hands-free device. And to respect pedestrians’ rights to cross at crosswalks, and cyclists’ right to be on the road too.

    But pedestrians also need common sense of ‘look both ways’ before you cross, comply with traffic lights and crossing signals.

    Bicyclists should follow all the same traffic laws as cars do, and not ride side-by-side in the middle of a road that has a speed limit of 45 and you’re going a maximum of 20 mph.

  7. There is a fine line between proper caution in weather and being a donkey.
    Also, weather is not an excuse to drive like a donkey.

    Whether you’re a 70-year veteran of driving in Montana winters or a delicate snowflake raised on the Equator who doesn’t know what snow it, people freak the fork out when it precipitates.

    All the same road laws still apply. Still, and especially now, do not tailgate, change lanes without warning, speed (too much).

    Some people seem to take a deluge as an excuse to blow past the “slow” people at 30 over the speed limit, just because they have all wheel drive or something.

    But now, yes, some extra caution is advised. The more severe the weather, the more cautious you ought to be. Having hit mailboxes and guard rails during snow or rain, even though I was doing everything right, I can say that accidents do and will happen. You should try your best to mitigate those risks.

    On the flip side, don’t be the shirt-head who is now cruising on the highway at 20mph with your flashers on. It is literally only sprinkling. And you’re dumb.

traffic at night

There you have it, seven simple rules to make everyone have a much more peaceful, harmonious drive. None of us want to be there, but we all have to be. So show a little compassion and understanding, and we will all get where we’re going.

 

What say you? Too harsh? Not strong enough words? Are there any rules you wish we could get rid of, or enforce?

 

Weekly Eating – 2/18/19

 

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Over the weekend I had many adventures, mostly food related of course. I pickled some carrots, cauliflower, and beets. They turned out pretty great. I had a food tour on Saturday that was super fun, everyone was very talkative and there for a good time.

Durham Food Tour

I finally got my egg incubator! That meant that I got to put 14 of my quail eggs in for their 18 day journey. I am impatiently waiting and checking the temp and moisture levels daily. We should have baby chicks by the first week of March and I cannot wait!

quail egg incubator

And Erin from ReachingForFI was in town! We went to AYCE sushi on Sunday, and made an impressive tower of empty plates. She was the most perfect house guest and is welcome back any time.

AYCE Sushi wall of plates

Monday:

Breakfast – cinnamon raisin bagel with almond butter and an apple

bagel with apple and almond butter

Lunch – leftovers from tour

Dinner – I made what was meant to be a sausage and kale soup, but then I decided to let it thicken a bit and eat it over rice. Fabulous decision! Even the boy loved it.

sausage and kale stew over rice

Tuesday:

Breakfast – tropical smoothie and a nut kolachi

tropical smoothie in blender

Lunch – leftover homemade Ethiopian dal, kale, and beet hummus with grape tomatoes and a black bean brownie

leftovers lunch

Snack – apple

Dinner – made a killer mac n cheese, then added some leftover cooked sausage, spinach, and pinto beans

mac n cheese with beans, spinach, and sausage

I also meal prepped a pork roast with beans in the insta pot and a big tray of roasted veggies

Wednesday:

Breakfast – smoothie

Lunch – leftover sausage kale soup and roasted veg

sausage and kale stew over rice

Dinner – had dinner at a friends house, with sausage made on his farm, green beans, rosemary potatoes, and pickled goodies made by yours truly (beet pickled veg and pickled watermelon rind)

pork sausage with veggies and pickles

He’s also a woodworker, and gave me piece of a barrel stave that was smoked and then used for whiskey followed by beer. I added it to my soy sauce, and it has darkened considerably already! I can’t wait to see what the difference in flavor is like.

homemade soy sauce color

Thursday:

Breakfast – spiced pear and raisin oatmeal

spiced pear and raisin oatmeal

Lunch – the last leftover enchilada from last week with avocado, rice, tomatoes, and spicy salsa

leftovers lunch

Snack – leftover from Valentine’s day cookie & chocolate covered strawberry. And then a nut bar on the drive home.

valentines day treats

Dinner – tortellini with sauce (that smelled suspiciously like salsa…)

tortellini

Snack – big ol bowl of popcorn. Clearly I was a bottomless pit for some reason this day…

popcorn

Friday:

Breakfast – burrito of 4 quail eggs scrambled with salsa and spinach

quail egg burrito

Lunch – rice & beans with roasted veggies

leftovers lunch

Snack – bits of PB&J and an apple

snacks

Dinner – leftovers

Food Total: $53.23

Harris Teeter + Weekly Produce Box = Eat the Uglies

Produce Box: Uglies

I am so in love with the movement to eat “ugly produce” that is gaining traction around the US and the world in general. Grocery stores usually have pretty strict standards on produce they will accept, like the size, shape, and color. Anything that has the slightest bruise, dent, nick, or blemish or doesn’t fit these requirements just gets rejected, and thrown out.

So this produce is wasted, sent to landfills, or left in the field to rot. The farmers lose out on money, and it does the world at large a lot of harm, just because we want our apple to look “perfect”.

Guess what folks?

Nature ain’t perfect.

Sometimes carrots have 2 legs, or taters are alien shaped, or apples get gnawed on a little bit. Produce grows from literal dirt, and poo is probably involved somewhere (hopefully, it’s the most perfect fertilizer). It’s still perfectly edible and healthy. Just give it a rinse before you eat or cook it.

The Weekend

I will be avoiding the online hullabaloo over the recently published Alt-FI Manifesto. This blog is not a place for politicking or arguing; it is a place to talk about food and money and health. The end.

I will say I am happy to see those who are willing to have a respectful dialogue regardless of beliefs, and saddened by those who seem to delight in attacking and generalizing.

I will also be attending my first NC Drag Show!

Not my first ever, but first since… oh, over a decade for sure. So I am nervous and excited to see how it goes! It will surely be full of fun and music and glitter.

Then Sunday we have brunch plans with our recent CA transplant Steve & his wife! They came to Durham from San Fran, and I am going to do my darndest to show all the ways the Triangle is far superior! Friendly people, great weather (maybe a losing battle here), and phenomenal cost of living (for now…).

One last announcement…

The boy has decided we are doing a Whole 30

Starting now.

🤪

 

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 2/11/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Last weekend we started off with a big bonfire and party, which was a lot of fun. But also tiring. We stayed up way too late, and maybe had a few too many beers. Saturday and Sunday were much slower and quieter haha.

Monday:

Breakfast – green smoothie: spinach, banana, frozen tropical fruit mix, flaxseed

green smoothie

Lunch – it was a super crazy day so I didn’t have time for lunch, but I got a late afternoon cup of tea and a nut bar, so that’s good. Oh, and someone brought Krispy Kreme donuts, so I had one of those.

afternoon tea

Dinner –I treated us to Chipotle burritos! The boy got steak and I got a sofritas with guac and it was glorious

Chipotle sofritas burrito with guac

Tuesday:

Breakfast – berry smoothie

berry black bean smoothie

Lunch – quinoa, cauliflower, black beans and cashews over a bed of mixed greens

quinoa cauliflower salad over a bed of greens

Snack – apple and a KIND bar

afternoon snack

Dinner – Instant Pot Fish & Veggies!

Instant Pot Fish & Veg

Wednesday:

Breakfast – berry smoothie, with black beans!

berry black bean smoothie

Lunch – leftover Instant pot fish & veg

Instant Pot Fish & Veg

Dinner – Enchiladas!

enchiladas

I had thawed a pound of free range Butcher Box ground beef. Mixed with some diced mushrooms and olives, and a healthy scoop of black beans, that made the perfect filling. I wrapped a big spoonful in a tortilla, times ten. Cover in diced tomatoes, chili powder, hot sauce, and garlic salt, plus a little shredded Mexican cheeses.

enchiladas

Thursday:

Breakfast – berry smoothie with black beans

berry black bean smoothie

Lunch – since it was Valentine’s Day, there was a party at work. They provided pizza, and everyone else brought salad and toppings and desserts. I had an eggplant pizza slice, it was surprisingly delicious

Valentines Day pizza & salad Valentines Day pizza & salad

Dinner – the boy always cooks on Valentine’s, since I cook 99% of the time. He met me at the door in a suit, there were candles everywhere, it was lovely. There is a no phone rule on V Day so no photos, sorry!

Friday:

Breakfast – mooooore smoothie!

Lunch – leftover enchiladas

Dinner – more leftover enchiladas! And there are still 2 left if you can believe it. I love making huge batches of meals that last all week

The Weekend

This weekend my pal Erin at Reaching For FI is in town, along with a special guest! And due to unfortunate sickness, we get the honor of hosting them. So I’m pretty stoked about that. Even if I nearly lost her friendship forever over my unpopular opinion on cumin

They already have plans Saturday and I have a Durham Food Tour lined up, so we won’t see much of each other. But then on Sunday, we are debating hitting up an all-you-can-drink mimosa brunch, and for sure will be stuffing our faces at All You Can Eat Sushi.

My sweat pants are ready.

AND, I finally got my quail egg incubator!!!

quail egg incubator

I have collected 7 eggs so far, and however many else I get Sat & Sun, they are all going in on Sunday. Quail eggs only take 18 days total to incubate, so I’ll have thumb-sized little chickies by March 8th! And, because they are small and their lifespan is so quick the girls will hopefully be up and laying eggs for me by April!

Oh, and no, Monday is not a holiday for me, I have to be at work at 8am thankyouverymuch. So if it is a holiday for you, boooo. And I hope you enjoy it.  🙂

Food Total: $53.40

Weekly Produce Box = I ordered all my favorite things this week: bananas, 2 lbs of beets, Brussels sprouts, Pink Lady apple, pears, rainbow carrots, cabbage, zucchini, yellow squash & cucumber

And a stop by Aldi for some sale produce and to restock some of my baking supplies that were running low or out.

Dairy $3.48 Staples $7.16 Fruit/Veg $8.48
Yogurt 12 3.48 4lb sugar 1.99 grape tomatoes pint 1.39
baking cocoa 1.79 blackberries 0.89
chocolate chips x2 3.38 baby bella mushrooms 0.99
cauliflower 1.29
avocados 8 3.92

Lessons Learned

Cooking a big ol batch of something that lasts for many days leftovers is a super time saver. Both the boy and myself had a couple doozies of a day at work this week, and I was too annoyed and/or exhausted to cook. As long as there’s still some enchiladas, then there is no reason to panic.

Also, dang it, not creating waste is next to impossible in this world today. I love having nuts and dried fruits as a snack, but a bar is even more convenient. I know I could make my own batch of KIND bars weekly, and should. But I just cannot dedicate enough mental space and time and effort to it. And that sucks.

Anyone have deep guilt and existential crises over our contribution to the demise of the planet? No, just me? Okay.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Instant Pot Potatoes & Green Beans With Fish

 

Happy Valentine’s Day!

I love each and every one of you reading this. If you want a fabulous last-minute dinner idea that is drop-dead easy, I’ve got you covered.

How about we make everyone happy and start with the recipe, huh?

Instant Pot Fish n Veg Gif

Ingredients:
  • 2-4 filets of fish – your choice, I’ve used cod and salmon with great results
  • 6 – 8 potatoes – any kind works! Or all the kinds.
  • ~1lb green beans – you can use fresh, frozen, or canned
  • 1/4 c soy sauce
  • 3/4 c chicken or veg stock
  • 2-3 tbsp crushed/diced garlic or garlic powder to taste
  • Optional: 2-3 tbsp honey or maple syrup if using salmon
  • Optional: crushed red pepper or black pepper for spice

This recipe is very flexible! If you don’t like potatoes or green beans or just want some extra variety, add some carrots, onion, radishes, grape tomatoes, mushrooms, collard greens, or whatever suits your fancy.

This can easily be made vegetarian/vegan if you skip the fish and use tofu/tempeh or just a medley of veg instead. And you can adjust the cooking time, I have done 6 minutes (perfect) and 10 minutes (a little too much).

Step 1: Dice the potatoes into a medium size, add to the pot. I’ve used russet, sweet potatoes, redskin, and Yukon gold, and a combination of all of them, they all work well here.

Step 2: If using fresh green beans, cut the ends off, discard any black or rotting beans. If using canned or frozen just toss em in. Add to the pot on top of the potatoes.

Step 3: Add the fish filets on top of the green beans, if they have skin, skin side up. I had salmon filets that were 3-4 oz each.

Step 4: Mix the rest of the sauce ingredients, and pour over everything. Set your cooker to 6 minutes. Then go do something else while it comes up to pressure and cooks.

10 minutes later, enjoy!

 

This is a full meal in one pot, one dish to clean up! If you want a little more, you can serve it over rice, with crusty bread to sop up the juices, with a side salad, or over a bed of wilted spinach.

We had plenty for dinner for 2 with enough for 2 more containers of leftovers for lunch the next day.

Obviously this doesn’t have to be saved for a special occasion, you can have this any day of the week. In fact I encourage you to have it every day of the week! Just kidding. But I hope you like it, let me know if you try this in the comments!

 

If you want to adapt this for stove top:
  1. Cook the potatoes in a covered pan for 25-30 minutes first. Add veggie stock, water, or oil to keep from sticking/burning.
  2. Add the green beans and flavorings, cook another 10-15 minutes until beginning to soften.
  3. Add the fish, cover, and cook a final 7-10 minutes until fish is opaque and flakes apart with a fork.

The fusion of food, fun, frugality, and curiosity.