cook my own food

Well, I’ve been eating wholefoods and cooking my own stuff since the beginning of the year! Me and my boyfriend!

I allow us to fall back on weekends, but we’re in control! I pigged out a little too much on the weekends on outside food, so I have to be careful.

We’ve been pretty much vegetarian on the weekdays. I want to be vegetarian if I can help it. I don’t know the EXACT difference btwn a vegan and a vegetarian, but I find the vegan diet too stringent, especially since I’m allergic to too many things to limit myself that much.

Red meat is going to be RARE for me and with that whole new cloning of animals we eat, I’m only more motivted to eat like the herbivore I am! 4 years ago

I want to cook my own foods to have more control of what is going in my body, since right now I am OUT OF CONTROL with junk. Last week and this week, I bought healthy organics from whole foods.

I also made a lunch box for myself for today: a tuna sandwich for lunch, Fage yogurt for breakfast, and cashews for snacks.

For dinner is wheat meat and veggies.

Ahhh I feel healthier already!

When I’m at home I snack on either cashews, organic graham crackers, or dark chocolate ( a small piece). 4 years ago

With today’s pasta in tomato sauce, I’m marking this goal as done (but also as “doing it again/more”). 4 years ago

Quick lunch that I made today:

Preheat oven to 180 degrees C.
Dice 4 big onions. Chop some chives.
Put onions and chives in a big bowl.
Add 3 eggs, 3/4 cup flour, 1 table spoon of bread crumbs, 1/2 cup of oil, and 1/2 cup of milk. Salt and pepper.
Stir gently but thoroughly.
Transfer to an oiled baking pan.
Bake for 40 minutes. 5 years ago

Made this for lunch with friends this week:

Pour a little bit of oil in a frying pan.
Add 300 gr. whole bleached almonds.
Saute while constantly stirring until the almonds get a nice golden color.
Wash 500 gr. of baby tomatoes and put in a large salad bowl.
Chop some green onions and add to the bowl.
Add the bleached almonds as well.
Add salt & pepper, and stir gently.

It’s lovely! 5 years ago

Made this for a brunch earlier this week:

Chop 1 big onion. Slice 250 gr. mushrooms.
Melt 2 tablespoon butter in large skillet.
Add chopped onions and saute until translucent.
Add sliced mushrooms and saute until brown and tender.
Add salt and pepper, stir gently, and transfer to a large bowl.
Preheat oven to 160 degrees C.
When mushrooms mix is cool, add 500 gr. low-fat soft white cheese, 2 tabelspoons flour, and 2 eggs.
Stir gently but thorougly.
Transfer to a small baking pan.
Bake for 45 minutes.

It’s lovely! 5 years ago

Made a pasta salad a couple of days ago and discovered that I don’t like olive oil. It’s supposed to be a lovely ingredient, and very popular in this part of the world too, but really, is not my thing. Too dominant. I’ll try to make another pasta salad without any oil next week. Will see how that works. 5 years ago

Another dinner of salad. I really should do better than this. 5 years ago

since my wages have significantly decreased in the past 6 months, i’ve had to seriously rethink my eating habits…i rarely go out anymore (maybe twice a month) and while that could be a bummer, it really doesn’t bother me at all

i cook almost every day for myself now…very cheap meals consisting primarily of veggies, rice and lentils…easy meals that are wonderful to add all kinds of spices too…i’ve managed in one month to save over $100 which rarely even happened when i was making mad bank…

that, AND i know what i’m eating, how it was prepared, where the source of everything is…i can cook as healthy or unhealthy as i want (damn you, sour cream!)

and it rules 5 years ago

Today I helped my mother with the holiday (Passover) cooking. I also made french fries and grilled some vegetables all on my own. Fun! 5 years ago

Only a big salad for dinner tonight, but that’s still something. 5 years ago

Finally this evening, I got to bake some potatoes. They came out alright, but I want to play more with the seasoning next time. I only used salt and butter today, which was nice, but not too interesting or delicious. I might experiment with some olive oil, garlic and paprika next time. 5 years ago

No cooking today or yesterday, BUT I plan on some major cooking on Wednesday, which is the Jewish holiday of Passover. Baked potatoes in olive oil and garlic, grilled vegetables (onions, zuccini, carrot, champignons, pumpkin, cauliflower, etc.), a lovely green salad with baby tomatoes, onions and mushrooms, and maybe some kind of meat too (depending on what my mother will be contributing to the meal). 5 years ago

Again, only very light cooking today: sandwiches for work, big salad for dinner. I still haven’t given up my idea to bake some potatoes this week. 5 years ago

It is light cooking, but at least I’ve made something for myself today. A big salad with all my favorite veggies (champignons, red peppers, tomatoes, shallots), and a decent oil-free omelette. Tomorrow I may bake some potatoes. 5 years ago

Yesterday I made salad for brunch (red peppers, mushrooms, green onions, cherry tomatoes and yogurt cheese), and pasta for dinner. Today I made a slighly different of the salad for dinner (regular tomatoes instead of cherry, and feta cheese instead of the yogurt cheese). Tomorrow my mother is cooking lunch for the family, so I don’t expect being able to do much cook on my own. An omlette with herbs for dinner, perhaps. I might bake some potatoes with oil, garlic and paprika on Tuesday, though. 5 years ago

I felt like something light and healthy after dance class tonight, and this salad is what I came up with:

1 red bell pepper, diced
4-5 champignon mushrooms, diced
7-8 cherry or grape-tomatoes, halved
3-4 green onions or shallots, chopped
Fresh lemon juice (about half-a-lemon)
Salt, black pepper

Mix all the ingredients, and serve with some yogurt cheese. 5 years ago