– 1 small avocado (go for half if you want the avo to be less strong – 1/2 lime (I used the flesh as well as the juice extra fiber) – Fresh basil leaves – Handful of grapes – 1 cup almond milk (or milk of your choice – mine was unsweetened almond) Note: As […]
This was my first attempt at creating rice paper spring rolls. They’re clear as they haven’t been baked or deep fried (I simply took rice paper sheets and rehydrated them in a big bowl of hot water for a few seconds before adding filling). While pretty to look at (imo) and healthy (these were vegan […]
A meal from last week that served 4!
Between eating out the freezer, getting take-out, and creating weird concoctions for meals, I was ready for real food again, real food that doesn’t cost more than it’s worth, real food that takes longer than the time it takes to get to work to digest, and real food that felt like the fiance and I […]
Much as I couldn’t stand the smell of chemicals, there are times when strong chemicals seem to fit the bill. This was one of them. I bleached the floor where the old freezer was (it smelled of dead things and mold. Actually, there were dead things and mold. I won’t tell you what the live things were), scrubbed the shower stall, and inserted a new, stinky, bad-for-you PVC shower curtain.
Anyway, I digress.
The last while I had been cooking my way through the freezer and pantry at the old apartment. The week before leaving the old apartment, I cooked up the couscous dish you see above, along with lamb Ben brought back from the market, with steamed potatoes. The potatoes were on the over-steamed side. Oh well. I didn’t have any vegetables left and was really craving vegetables. So, inspired by the Netflix series ‘Chef’s Table,’ where a Scandinavian cook gathered what was available on the land, I gathered a handful of edible weeds. That’s right, edible weeds.
As much as I’m supportive of good clean eating, I am also aware that the cost is steep.
Today let’s focus on eggs.
I have often wondered what the differences are between all the different eggs out there – white, brown, omega-3, organic, free-range, free-run, farm raised… the list goes on. It’s so confusing. Some articles toot eggs that come from farm raised birds that run around and are grass-fed taste better and have a brighter yolks. While this may very well be true, what I want to know is ‘are these eggs actually better from a nutritional standpoint?’ Maybe. But is this the whole story? Turns out not all eggs that come straight from local farms have been graded. The eggs that make it to our local grocery stores, drugstores, and superstores need to be weighed, inspected and graded before entering the market to ensure they don’t pose potential health risks. For example, eggs with hairlines don’t make it into cartons as they run the risk of salmonella.
While I encourage anyone who is interested in looking at local farms for their eggs, I am also aware that this is not possible for many others – e.g. students, families on a budget, those who live in cities without easy access to small farms. And honestly, who has the time? I can’t justify spending $6 on a dozen eggs.
There is an ongoing conversation about food and chemicals
I’ve been doing a lot of pantry cooking lately since I’ll be moving house soon, and this was one of the latest shindigs – quinoa risotto. This was something of an experiment to eat healthy – though the cheese kind of defeated that purpose – and to see if Ben would enjoy it (enjoy the […]