There came a point in Botswana when power was cut for "load shedding" each night at dinner time and so I was eating Phaphata (a griddle-grilled flat bread akin to a non-sourdough English Muffin) for USD $0.25 from the Hopsital cafeteria each morning while I drank a cup of tea, takeaway lunch from the local Nurses Union that I counted as a complete meal for USD $2.50 (2 pieces of grilled chicken, a grain, a vegetable, and a salad with a Stoney Ginger Beer when I really felt like splurging), and blue cheese slathered on ProVita whole grain crackers for dinner. If we wanted to cook dinner, we had to be done by 5 pm or we'd use our allotted "load" in no time and have our flat's power cut for a few hours. On the plus side, I read a lot during those last few months by candlelight, "torch" and headlamp! But my stomach started to bloat from all of the cheese I was eating and my arteries are probably still disappointed in me.
When I moved back from Botswana, sort-of-newly single and with really no idea of what to do with the rest of my life, I moved in with my parents. I assumed it would be temporary but it took me 7 months to find a job back in Wisconsin. Ok that's a stretch - it took me 5 months to decide I was going to stay in Wisconsin and not move away like I was desperately hoping to do before winter rolled in. Then it took another 2 months to start my new job (some HR kerfuffles). I spent those glorious 7 months eating chocolate-covered peanut-butter filled pretzels (thank you Trader Joe's) and hummus on tostadas. I supplemented that delightful diet with iced lattes and lemon scones from the various coffee shops that I frequented to give me space to write and job hunt. Luckily the twice a day yoga kept my waistline in check.
Then I started working again and totally overcommitted my time and my self to my job. I tried to start cooking, but it went in waves. I threw away a lot of food I intended to cook but couldn't get the motivation to actually prep (it sounded fun at the grocery store, but when I got home, I'd look at the tub of prepared hummus and it was over). I also felt like I was imposing - I didn't have my own kitchen stuff and had a couple little cupboards, so I basically only ever prepped my morning yogurt and cold brew coffee.
And then! Last October, I bought a house - surprise! Kitchen number 6 since starting this blog! And I love it - this kitchen is my happy place. I made so many quick breads, cinnamon rolls, and soups that first month but quickly got back into my hummus on tostadas habit. Cooking for one is hard - there's no way around it. I hate eating leftovers for a week straight unless those leftovers are enchiladas. And I couldn't stand all the waste I was producing. So much food packaging. So, in 2018, I've committed to going green(er) in the kitchen.
Step one: I bought microfiber towels to replace paper towels.
Step two: I found thrifted mason jars to use with reusable plastic caps for food storage.
Step three: I bought reusable cotton shopping bags and produce bags.
Step four: I reassessed my containers and assigned them to items I could buy from the bulk section.
Step five: I started meal-prepping and keeping a list on the side of the refrigerator with what meals I had the stuff in the fridge to make - rather than assigning it to a day, it allows my appetite to guide me without having to stand with the fridge open wondering, what should I make tonight?
Step six: I moved my roll of paper towels to the top of the fridge so that it's out of sight and I grab a cloth towel unless paper is necessary.
Step seven: I bought a set of brand new reusable cloth napkins from a thrift store.
Step eight: I switched from the "normal" to "Eco" air dry cycle of the dishwasher.
Step nine +: Stay tuned, as I'm not done yet!
Let's hone in on one new habit: Meal prep. And even farther: Meal prep for the most important meal of the day - breakfast. Cereal gets boring. Plus it's way over packaged (plastic and cardboard) and pretty overpriced for what I buy (organic cinnamon shredded wheat or organic corn puffs). Not to mention, I'm rarely hungry right when I wake up and I'm not going to lug cereal and milk to work. Enter: Overnight oats. I don't like cooked oatmeal - I'm sort of realizing that I don't love hot, cooked foods for most meals. I really like cold overnight oats. And I can start eating them at home, cap them when I'm done eating, and take the rest to work to finish when I'm actually ready for breakfast. Then, I bring along yogurt and toppings for my mid-morning snack. Both of these things last a few days, so if I don't eat them the next day, they aren't wasted.
Overnight Oats
In a small mason jar, layer:
1/2 banana, mushed or 1/4 apple, in cubes
1 to 2 tbsp. peanut butter or other nut butter
1/2 to 1 tbsp. hemp seeds or chia seeds or flax seed meal or some combination thereof
a sprinkle of cinnamon (optional - best with apple)
1/2 cup rolled oats
1/2 cup milk or don't measure fill the remaining space in the jar
Shake, cap, and refrigerate. Stir & eat.
Yogurt "Parfait"
Favorite flavors: halved coconut yogurt with oats, sliced almonds, and chocolate or halved lime yogurt with oats, cashews, and dried flaked coconut.
1/2 container of flavored yogurt (coconut or lime)
1/4 cup plain greek yogurt (this reduces the sweetness of the flavored yogurt)
*If I have fresh fruit, I use plain greek yogurt, fresh fruit, and a squirt of honey
Mix yogurts together and divide between a mason jar and the original small container. Place the original container into a small reusable container so that it doesn't spill. When ready to eat, stir in an oat topping (see below).
Oat Topping:
1/2 cup rolled oats
1/4 cup nuts/protein (eg. pecans, almonds, cashews, hemp seeds)
1-2 tbsp. something sweet (shredded coconut, mini chocolate chips)
In a reusable container, mix oats, nuts, and other mixins. Sprinkle over yogurt and stir in before eating.
I also discovered that if I make a smoothie on Sunday, or for dinner on a weeknight when I just want something light, I can make double and put half in the fridge to take for breakfast the next morning. I pour whatever is left in the blender into a mason jar and cap it so it won't spill (see picture above - tall jar with purple contents).
Smoothie
In a blender, puree until smooth:
1/4 cup plain greek yogurt
1/4 to 1/2 cup milk
1/3 cup raw spinach
1 tbsp. hemp seeds
(optional: 1/4 cup cucumber, 1/2" raw, peeled ginger, 1/2 apple, 1 small orange)
Add:
1 cup frozen berries (mix of strawberries, blueberries, and raspberries)
Blend again until smooth, adding milk as needed so that it whirls.
So, in about 20 minutes on Sunday morning, I prepped 2 smoothies, 2 jars of overnight oats, 4 days worth of yogurt for a total of 8 breakfasts or snacks! Bam! That frees up time on my weekday mornings so that I can make pour-over coffee and sip it from my chair, wrapped up in a cozy blanket, reading a book. That's a 10 minute morning tradition I've come to love.
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| Paper towels - out of sight, but accessible! |
