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!

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).

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

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.

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!

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!

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.

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

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

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