Hey Readers!
Lots of things have been going on in my life. I’ve been attempted to set up a new job while continuing my education. I love my classes in my Environmental Health major, and I’m looking into future paid internships at the USDA. So that’s basically where I have been. This is my quick and delicious recipe for days when I really just need to focus on homework.
This past weekend I had the best time with a couple of my friends up at Lake Ossipee in New Hampshire. We had planned a weekend of swimming and hiking up near the White Mountains. One thing we all agreed on was that we wanted to eat decently healthy. It almost seems like a waste to enjoy the outdoors and pig out only on chips, preservatives, and food mostly made of fat. So I wanted to go over some tips that I have learned and still learning during my great outdoor adventures.
So I feel like I’ve been MIA for a good month now. With weddings and my application to college for the fall… it’s been busy. Well enough of that! Back to the food! I’ve missed writing here and sharing more experiences with you. Since I last talked to you all I’ve:
I had picked up the June copy of “bon appetit” and found this very easy recipe for making homemade tortillas. I loved the idea of fresh, hot tortillas made from scratch. I searched everywhere for a tortilla press that they mentioned in the magazine, but none of my local stores had one. I will have to order one online or look in a kitchen specialty store. For today, I just used wax paper and my hands. My Nana mentioned using a rolling pin might of helped, but I kind of like the uneven look to these mini tortillas.
On Saturday, I volunteered from 8am-10:30am at Earthfest. This free concert is hosted every year in Boston around this time of the month, and there are always volunteer opportunities. This was my first year finally being able to go because I’ve always become sick around my birthday. Not this year! This year I volunteered and was placed with the Casella Recycling. My job was to set up the recycling bins and make sure that no recyclable items were shoved in the trash. I met a couple of new people who exchanged information with me; Charli and Jess. It was their first year volunteering there as well. I ended up spending more time with Jess than with Charli.
Sometimes to watch my portions especially with meat or even protein packed vegetarian options, I used my grapefruit rinds to hold my meals. It’s a great way to portion out your food and make it look fancy at the same time. I’ve been really into red grapefruits lately. My stomach gets upset or bloated, and the red grapefruit is there to save the day! I used to hate a lot of citrus foods as a kid, but as I’ve grown older I have found they can be my best friends. Packed with rich vitamin C and other things to keep my poor immune system running. When you work with children, especially in the first year, you seem to catch every cold and disease known to man one after the other. It’s constant punches I have to dodge. So such simple meals as the one above help keep it in check.
This has quinoa, broccoli slaw raw, cherry tomatoes, and romaine lettuce. Simple and easy for a quick dinner.
We have suddenly gone from amazing summer like weather here in Massachusetts to bitter winds chilling the bones. Can I have spring? Please? I know it technically is spring… but I want to enjoy going outside.
My mom at the moment is in the hospital, and I brought her a couple of magazines. I happened to come across a really good recipe in there for a similar salad.. but I wanted to tweak it a bit to more of my liking. Meat has been hurting my stomach lately, but I’m still trying to have a rounded diet of the right foods. I don’t want to skimp on protein. Quinoa is becoming one of my favorite staples for a great source of filling protein. I have been sticking with Trader Joe’s mixed colored quinoa to add a little life to my meals. As you have come to know, I love color. Brighter the better.
The original recipe is from Fitness Magazine by Chloe Coscarelli (Chloe’s Kitchen:125 easy, delicious recipes for making the food you love the vegan way), but her’s is called “California Chipotle Chopped Salad”. This is my version of her salad.
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