Posts Tagged 'operation: domesticate erin'

operation: domesticate erin

It’s definitely a tough move from having a bachelor(ette) style fridge to one stocked full of veggies, snacks, and more.

Being a self-discovered workaholic, I’ve found that the easiest meals are the ones either being served to me with an exchange of hard-earned cash or meals that could be cooked/microwaved/baked in under 15 minutes.  Forget the need to be healthy, give me something fast and something I can eat while working on my laptop.

Well it’s about damn time I made a change.  Forget that I work too much, the past year has led me to make the decision that I want to be healthier (and have a smaller waist size).  I took up running and thanks to the sport I do feel a bit better (and can totally rock a size 10 jean).  I’ve given up red meat, changed out soda for water and do attempt to count calories, but it’s not enough.  I’ve gone through many attempts to eat better which has helped but making it a habit when you’re coming home at 7-8pm every night can be daunting.  Especially during times I find myself in a crunch at work… who wants to go home to prepare a meal?  I just want to sleep.

So I turned to the two girls who definitely have a good head on their shoulders when it comes to food and green living.  I think the spark that led to this all was when Katie opened my fridge and about died.  With the girls, I’ll learn great ways to prepare meals (and still keep them easy… sometimes), live a bit “greener,” and eat healthier.

So far, I’ve already taken a lesson from Katie regarding cheaper solutions to chicken.

Instead of buying boneless, skinless chicken breasts, I now purchase split breasts.  It’s more meat at a cheaper price.  I can bake the whole chicken, let it cool, shred it, and use it for the entire week.  Today I’m enjoying a Chicken Apple Raisin wrap that I simply LOVE and it was super easy to make in the morning!  Plus I saved $15 on chicken and way more than you’ll ever know for lunches out.

Also, I decided the bachelor way of the refrigerator needs to go.  This is one habit that’s going to be hard to get used to.

I sat down, wrote out my meals for the week and derived a good list of groceries needed for those meals.  Once I returned home with the groceries and loaded my fridge, it was like looking at Katie’s fridge… but at my place.  It was a really weird experience as I haven’t seen my fridge this full since I was in a relationship.  Even then I think it wasn’t as full as it is now.  I’m definitely excited about this new change and working to have more food in the house and spending less going out.

And bonus! I spent some time last night pre-cutting some veggies and fruits and bagging them for easy access over the week.

Does that count as extra credit?

<3 Erin

Quick Quinoa Dinner

Im always looking for new and tasty vegetarian dinner options so when I was flipping through the latest issue of RealSimple I was stoked to see a tasty sounding (and quick) quinoa dish! I decided to try it out the other night and was not only thrilled with the results, but immediately thought of one lovely lady who could certainly use this recipe. Our darling Erin of Operation: Domesticate Erin!

What I love about this recipe is that it is incredibly simple yet packed with tons of flavor. Those who know me know Im a spice queen, I LOVE spices and am always incorporated multiple spices into my recipes. So, when I first read the recipe and noticed that its only spices were salt, pepper and garlic I was a little suspect of how much flavor it would hold. Amazingly enough, the white wine, cheese and natural flavor of all the veggies made this one flavor packed dish. The reason why I chose this dish as something to point towards Erin is because its quick, healthy and can easily be adjusted for one portion or made into two (one for dinner and one for lunch). Plus the dish doesnt require a lot of white wine so youre left with a glass or two to reward yourself after a hard work day ;)

Below is the recipe from RealSimple with a few editions I made to add a little extra punch (ie- more garlic and wine!) If you want to add a little extra protein to the dinner you could easily add in some shrimp, tofu or chicken breast while cooking the potatoes and mushrooms.

Quinoa with Mushrooms, Kale and Sweet Potatoes

Serves 2
Hands-On Time: 15m
Total Time: 30m

Ingredients

  • 1/2 cup quinoa (uncooked)
    1 tablespoons olive oil
    1 small sweet potato (about 1 pound) and cut into 3/4-inch pieces (the original recipe said to peel the poatoes but I decided to leave the skin on for extra flavor and nutrients)
    5 ounces button mushrooms, quartered
    3 cloves garlic, thinly sliced
    1/2 bunch kale, stems discarded and leaves torn into 2-inch pieces
    3/4 cup dry white wine
    kosher salt and black pepper
    1/8 cup grated Parmesan (1 ounce)
  • Directions
    Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
    Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
    Stir in the garlic and cook for 1 minute. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.

    Nutrition info:Calories 361 // Fat 12g // Sat Fat 2g // Cholesterol 5mg // Sodium 560mg // Protein 13g // Carbohydrate 51g // Fiber 6g


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