This Thursday, I’m thinking out loud about my plans to meal prep and pack my lunches (and breakfasts, and some dinners) for the work week while I have time on the weekend.
I’m sharing my WIAW eats from my first Wednesday at work last week. It was a big change for me to be eating most, if not all, of my food for the day outside my house, or at least somebody’s house, because even during all my travels this summer I was usually staying with friends (and their kitchens) and was only in hotels for a few nights. If I learned anything, it’s that I need to start taking meal prepping seriously, and devote several hours on Sundays to ensuring that I’ve got my breakfasts, lunches, and even dinners – not to mention snacks – set up for the week ahead. Anyway, on to the food!
It’s no secret that I’m a fan of the incredible egg. Eaten unadorned or atop other delicious and nutritious foods, eggs are tasty, packed with protein and healthy fats, and pretty much make a complete meal in their neat little shell packages. Keep eggs simple with a scramble or sunny side up preparation, or poach them right up. Those all work when you’re cooking for just one or a few. But if you’re entertaining for brunch, need to feed a family, or just want to feel a little fancier, a frittata is the way to go. You get 4-8 slices that present beautifully on a plate, with colorful veggies, a little cheese, some breakfast sausage or tofu, and a crust that holds it all together (or not – just eggs will do that as well!) One of my favorite preparations is this Veggie Feta Frittata.
It’s Monday, and the start of my second week at my new job. I was nervous last week and I have to say, those nerves haven’t totally disappeared, but it’s becoming more real every day. This weekend wasn’t about work, however – it was all about enjoying the autumn weather, seeing friends, whipping up new recipes, and running the Poland Springs 5M Marathon Kickoff in Central Park, Race #7 of the 9 I need this year to qualify for next year’s New York City Marathon. On Saturday, I went for a little stroll in Central Park when I woke up in the morning. Since I was last here, they finished renovating a playground near the East 72nd Street entrance. No more scaffolding!
Happy Sunday, lovelies! I’m off to run the Poland Springs 5M Marathon Kickoff in Central Park this morning on my way to crossing off #7 of the 9 races I need to qualify for the New York City Marathon next year. As most of you know, I like to use my running time as my thinking time, and these are just a few of the things I’ve been pondering as I run…or read, or bake, or walk to work. Enjoy the links in this round of Run. Eat. Listen. Watch. Read. (Look at August, early and late September to see what caught my eye then…)
Few will dare to tread the path of roasting and carving their own pumpkin to reap the delicious rewards when Libby will do it for us. Whoever Libby is, millions of pie-makers around the country must thank her every November. I certainly do every time I whip up a batch of pumpkin muffins or a pumpkin pie. But just opening a whole can of pure pumpkin feels like a commitment. You’re going to have leftovers unless you’re making a pie or a Pumpkin Pouffle.
Happy Wednesday! As usual, I’m sharing a day of eats with you all, although this is a snapshot of last Friday rather than the usual Tuesday, since my first week of work has been all about orientation with no time for food photography – yet! I’m still eating a bit differently to figure out what’s disagreeing with my tummy, as I was last week, mostly free from (cow’s) dairy and grains. Which doesn’t mean I can’t still eat delicious meals, like this simple but tasty breakfast of a turkey and spinach omelet with a baked sweet potato.
I hosted my first dinner party back in February, and for the main course I served two gluten free quiches. One was a Savory Goat Cheese & Vegetable suitable for vegetarian guests, and the other was a Smoked Salmon & Quinoa Quiche suitable for the dairy free among them. All of my friends loved them, and I whipped up lots of different frittata and quiche recipes as make-ahead meals for the week throughout the spring, but I put all that on hold throughout the summer while studying for the bar five feet away from the kitchen and not cooking so much as constantly snacking 🙂 Now that it’s autumn and I’m getting ready to start my new job, I’m back to experimenting with recipes for meals I can make ahead and eat during the workweek. This gluten free Broccoli Cheddar Quiche definitely fits the bill. It’s perfect to bring to the office for breakfast or lunch, or to re-heat at home for dinner and enjoy along with a side salad.
Happy Monday, everyone! As you read this, I’ll either be on my way or already going through my first day of work as a lawyer in NYC. I definitely have a sense that this is truly a season of change, as my life shifts from one phase to another. I’m nervous and excited all at once, and I’ll be sure to let you know how it goes – I’ve really enjoyed all the time I got to spend blogging this summer and early autumn, and will be keeping at it. My goal is to post 3-4 days per week, rather than the 5-6 I’ve been posting, but still enough to share all the recipes, running, life updates and random thoughts you care to read about 🙂
Today we’re taking a little break from the plethora of pumpkin on here to focus on another member of autumn’s star produce ensemble. That’s right, the apple. The apple is one of my favorite foods. I eat at least the one a day recommended to keep the doctor away year-round, and in the colder months I often have two or three because they’re in season in the Northeast and most other fruits, like berries, melon, peaches and plums, are not (and are thus ridiculously expensive unless you buy them frozen). There’s no better autumn activity than apple picking, and other than munching on all the crisp, sweet, juicy fruit you fetch from the trees, a girl’s got to whip up some apple-licious treats with all the bounty.