The dish above was my late lunch on Tuesday. It includes various fresh sliced vegetables, organic leafy greens, black rice, and hummus. I often feature food on my blog, but it is rarely a dish I prepared. Today, I am taking you on a tour of my kitchen, specifically the prepping of my meals’ elements for the next few days.
Just making a salad can mess up the whole kitchen and take longer to clean up than it did to eat, but I’ve found a way to save lots of time every week. When I bring home groceries, I clean and prepare most of those items at the same time. For example, while I was making my breakfast this morning, I cooked some black rice and soft-boiled eggs for lunches over the next few days. Later in the morning, I made my weekly trip to the market to buy fresh fruits and vegetables. As soon as I returned, I made fresh hummus, baked mini purple sweet potatoes, peeled and sliced carrots then cleaned the kitchen from top to bottom. I won’t have to put so much effort into that room again for at least three days, but I will have healthy options ready to combine in various ways at any time. I am not a fan of sandwiches, but I can add the hummus, greens, and chopped vegetables to pitas or make wraps in a snap. I prefer to have salads, soups, or stews made with a variety of vegetables, beans, and grains.
Nuts, seeds, and garlic cloves are kept in my refrigerator to keep them fresh longer. Many of those items are now in the new containers on the right side of the middle shelf. I am on a mission to remove all plastic from my kitchen. I have ordered lots of Glasslock containers. I bought a few at Bed Bath & Beyond last week, but they didn’t have the sizes I need. I found a reasonable price on the larger sizes here. These airtight glass storage containers are BPA free, oven-safe, non-toxic, refrigerator/freezer safe, microwave safe, and dishwasher safe. They can be stacked inside each other for storage without taking up much space.
I use almond milk to make my loaded oatmeal breakfast (recipe here) and vegetable stock to cook savory vegetables and grains.
A favorite fall and winter food is purple Japanese sweet potatoes. I bake them and then store them in the fridge. These mini ones will be sliced and added to salads or as side dishes with a piece of chicken breast. I didn’t buy chicken this week, but if I had, I would have prepared and sliced it to eat later at lunch with black rice and mixed vegetables. I have a piece of organic chicken or wild-caught fish a couple of times a month. I do not eat any other meat. I take a B12 vitamin and a D+ supplement at the urging of my Doctor. At my last exam, she hugged me and told me I am her inspiration. She has been my physician for more than twelve years, so she knows the details of the vast improvement in my health from changing my choice of foods.
To make lunch feel special, I pour some KeVita Master Brew Kombucha in a wine glass to sip with my meal. It is fermented with a kombucha tea culture and contains billions of live probiotics, organic acids, and natural caffeine. Good health starts with a healthy gut (read more about your microbiome here).
I have beans and or lentils every day. They are a top source of vegetarian protein and are great additions to soups, salads, and stews. Eating a combination of beans, greens, grains, and fresh organic vegetables for a late lunch keeps me satisfied until breakfast the next day.
Oatmeal, groats, lentils, and a variety of grains are always in my pantry.
I don’t cook with olive oil, but I sometimes add it to my salads, use it to make hummus, and always add aged balsamic vinegar to salads and vegetables. I keep toothpicks in that little Asian inspired tin.
I enjoy two cups of coffee every morning while reading your emails or working on the blog post for the day. I drink gallons of filtered water every week and use it for my coffee, herbal tea, and anything else that calls for water. That’s my Big Berkey Water Filter System next to the coffee maker. I bought it last year here.
I always have fresh seasonal fruit on hand. Bananas and apples are currently on display and ready to be enjoyed.
Every kitchen sink should provide a view of a bird feeder. I hope you enjoyed this little tour of my kitchen. Your questions and comments help me plan future posts to share with you.