Summer break is here and I've been struggling with adjusting to our new routine!
Well. the issue is that there is not an actual routine, which I must have to get some order in my daily life - the kids are having summer camp in alternate weeks so I'm with one of them all the time and the pressure of feeling like I have to get them out of the house for outdoor activities or other interesting things to do, instead of giving into TV and Ipad time is high!
I also have to teach them how to figure things by themselves and try to occupy their own time without needing me all the time. Adding to this a lot of home chores, recipes on hold, reviews to write down and organizing our trip back to Portugal by the beginning of August...well, I'm just a mess all around.
I know things will get better and summer really is a hard season for me. The constant reminder that I have to be perfect and that the house has to always look good, the cloths ironed and the kids well fed takes a toll on me and I'm trying to find a way to keep it all together.
We all have bad days or weeks, it's just a matter of pushing through and trying to do the best we can.
After all, we're just humans.
Another thing that I've been struggling with, due to everything I've mentioned before, is creativity in the kitchen. I'm always trying to think of new dishes to cook and make them a bit more elaborate than everyday cooking looks like. To tell you the truth, I'm realizing that food doesn't have to be over complicated, it just has to be good, delicious and nutritious.
Most of the times I think about putting some ingredients together in the most simple way, with basic condiments and spices and, if it works out it really is a great idea to publish it on the blog because, sometimes, people just need to get an idea of foods that go well together - specially in the summer, no one want to spend hours cooking a meal, right?
We simply want to enjoy good food and spend time with family and friends, so choosing easy and quick meals is the right way to go!
I've been sticking to a mainly whole foods diet and I'm looking into plant based diet too. I don't think I'll ever give up fish, meat and eggs completely but I'm seriously considering lowering down my animal protein consumption. I already try to have 2 plant-based days a week and it has been a great experience - I feel amazing and healthier than ever! I'm also educating myself and learning more and more about nutrition because there's nothing like getting information from clinical studies and educated people that have been studying the subject for decades. I'm currently devouring "The China Study", by T. Colin Campbell, PhD and his son Thomas M. Campbell II, MD. I'm trully enjoying this learning experience.
So, yesterday I decided to cook up a delicious lunch bowl. I just opened the fridge, took a look at what I had in there and put this super yummy and nutritious lunch bowl together in just about half an hour. It rendered my about 4 meals which was pretty good for the amount of time I spent cooking.
I decided to keep every cooked ingredient in a separate container because, I could combine it with different sides I had already cooked. That way I'll change up a bit my bowl every time I pick something from the containers!
As you know I hat food boredom!
I opted for spiralizing the butternut squash at home but you can buy it already spiralized it at the supermarket. It's more expensive to buy it already prepped but if you need convenience it's, obviously, the way to go.
1/2 a whole butternut squash
2 Tbsp olive oil
salt, pepper and garlic powder
2 Tbsp freshly chopped basil leaves
3 Tbsp "The new primal" spicy marinade/cooking sauce
1 bunch kale
1/2 cup pine nuts
1/4 cup pepitas
1 Pederson's Farms no-sugar added smoked Kielbasa
1/2 cup fresh blueberries
1 - Start by trimming the kale, chopping it roughly and washing it thoroughly. Reserve.
2 - Spiralize the butternut squash, which can be a bit of a hard task if you got a big one, like I did! You've got to cut the end of and peel the long part of the squash, which is the one that you'll be spiralizing, with a vegetable peeler. Reserve the remaining squash and dice it, store in a freezing bag and freeze to use in a different recipe.
3 - In a non-stick pan cook the sliced Kielbasa, in a Tbsp of olive oil, until it starts to get a brownish color. It's delicious when it starts to kind of caramelize, which is not the case because it doesn't have any sugar in it, but it's delicious!
4 - Reserve the cooked sausage and add the kale to the same pan to just toss it in the remaining fat. Season with salt, pepper and garlic powder and keep moving the kale around so it doesn't get overcooked. When the kale turns a dark green color add the pine nuts and pepitas and give it a final toss. Reserve the kale mix in a glass container.
5 - Add the second Tbsp of olive oil to the pan and cook the squash noodles. These will take about 7-8 minutes to get cooked in medium to high heat. Keep stiring them once in a while and when they start getting cooked add the cooking sauce/marinade. Cook for an additional 3-4 minutes, add the chopped basil and reserve.
6 - All the ingredients are cooked and you just need to assemble your lunch bowl.
7 - In a large bowl add some of the butternut squash noodles to form a base. Add some of the kale and pine nut mix and some sausage slices. Add some extra pine nuts on top and some fresh blueberries for a burst of antioxidant goodness.
This is a great option to include on your weekly meal prep. Also, cook additional protein sources and veggies so you can build lots of different bowls throughout the week - having it all prepped and cooked on a Sunday night will, surely, make up for a stress free cooking week!
Just assemble your plate and bowl every time you need a meal and enjoy the different flavor combos - also, add some more fresh herbs to spruce up those flavors! Nothing like the scent of fresh herbs on a hot and delicious plate of food!