For those of you who know me (Jay), this does not come as a surprise, but I like to eat. Not just good food, but also A LOT of food. That trait, along with the fact that my significant other is Robin, obviously makes the luckiest guy on earth! Robin is an incredible cook. I consider her a home taught Chef and our meals testify to that fact. If anyone needs proof, let me know, and I can fill up your inbox with pictures of the meals she prepares. Incredible! Healthy! Delicious! Voluminous! Just my style.
There is, however, a downside to being married to a “chef”. When you eat at this level, on a consistent basis, without conscious thought, you become accustomed to it. Now, consider you are eating at this level, and then out of the blue, your personal chef leaves. “Please don’t go! I’ll STARVE”! I use that one on a regular basis. So there I am, in the house, alone. Where does she keep the food? Oh yes, the fridge! Open the fridge, don’t see anything that looks like leftovers I can nuke. Once here, I realize my options include heading out for fast food, or I will have to prepare my own meal. My health is a priority, so I have developed a small repertoire of healthy meals I can manage without burning down the house. For those of you who are just learning to cook and might be in the same boat, maybe this will help!
My cooking skills only include one breakfast. Here are the detailed instructions. If I can do it, anyone can.
- I start with a plate.
- Then create a pile of raw fresh leafy greens, usually baby arugula, kale or mixed colored mustards. Make sure you have rinsed them, so they are not sandy. Sometimes, I am lucky enough to even be able to head out to the field and cut them fresh.
- I find that they taste even better if some olive oil and balsamic vinegar is splashed on the greens.
- Then, I will cook up some sausage or bacon (grass fed of course) and toss it on top of the greens.
- Last, I cook two or three eggs in the same frying pan that the meat was in (don’t want to clean too many dishes). I usually do my eggs over easy and put the eggs on the bed of greens and breakfast meat.
Voila, that is it. This fills me up after a good workout, loaded with protein, and will last me into the middle of the day with no problem.
But no one is capable of existing on one meal a day. So here is a suggestion for dinner. I really like a thick cut pork chop (grass fed of course). First, I drizzle some olive oil on it and load it up with salt and pepper. Then, I place the chop on a baking dish. To go with this, I would take a large turnip, peel it, and cut it into cubes about 1 /2 to 1″ square. Toss these cubes in a little olive oil. Salt to taste. Then place in the baking dish with pork chop. These turnips cook right along with the chop and begin to brown on the edges and take on the yummy flavor of the roasted meat. They are quite delicious this way. You can do the same thing with sweet potatoes or even beets! Our toaster oven is on its last leg, so I have to crank the heat as high as it will go, 450 degrees. That might only be about 375 on a normal oven. I cook it for about 45 minutes.
If the turnips seem a bit overwhelming, you can make this even easier, and go with greens under your pork chop. No cooking necessary. Make a bed of greens on the plate, and just put the cooked pork chop on the greens. Be sure to pour some of the oil out of the pan onto the greens as well, and add a little drizzle of your favorite vinegar. The oil and vinegar make a dressing, and it’s very tasty.
I hope this helps when your significant other abandons you in the uncharted territory of the kitchen. You must be willing to brave the kitchen if you want to eat healthy. Just get in there and do it. If I can do it, anyone can.
Eat your veggies!