breakfast: oatmeal with berries and walnuts
i prefer steel cut oats but in the time trap of the weekday, the easiest thing to do seems to be instant oatmeal. HOWEVER, i'm not talking about the sugar filled, random crap packed kind. i'm talking about normal oatmeal, with nothing else in it (except a bit of salt in this case). but what can i say? it's the plainest version i've been able to find.
add a 1/4 cup of frozen or fresh berries and 1 tblspn walnuts. i've been adding a tiny splash of vanilla almond milk, just for an extra flavor boost.
lunch: quinoa salad with grilled chicken
if this looks familiar, it's because it's slightly modified from a quinoa salad i've made many times
- 1 lb chicken
- 1 cup quinoa
- 1 bunch kale
- 1 1/2 cups cucumbers, chopped
- 1 1/2 cups cherry tomatoes, halved
- 2-3 garlic cloves, minced
- 1 tablespoon olive oil
- 3 scallions, thinly sliced
- 2 tablespoons parsely, chopped
- salt and pepper
- juice from 1/2-1 lemon
- tiny drizzle of sesame oil
- cook quinoa (a rice cooker is perfect for this!)
- while quinoa is cooking, sautee 1 bunch kale with garlic and small amount of olive oil
- allow quinoa to cool slightly, then mix in veggies, lemon juice, sesame oil, salt and pepper
- grill chicken with salt and pepper
dashi (adapted from epicurious)
- 6 cups water
- 1 12-inch piece kombu (dried seaweed)
- 3/4 cup loosely packed bonito flakes
- place water and kombu in a pot and cover. allow to sit for 20 min.
- slowly heat up water. just before it comes to a boil, remove kombu.
- add bonito flakes and lightly simmer until they sink, about 4 minutes. do not stir.
- remove bonito flakes.
- 1 small bunch bok choy, sliced and steamed
- 1 cup snow peas, sliced and steamed
- handful dried sliced shitake mushrooms
- silken or soft tofu, sliced into cubes
- 2 scallions, thinly sliced
- place dashi, mushrooms, bok choy, snow peas, tofu, scallions in a pot and bring to a simmer until heated through
- turn off heat and stir in about 8 tablespoons of miso paste (start with less and add to taste)