Quite frequently, I end up eating enough at my office to remove the need for dinner (and then some!) when I get home at night. Earlier this week, though, I had the unusual experience of getting to eat my own Sarah-made dinners two nights in a row!
While I love to make dinner for myself, I’ve stopped planning for it because I got tired of feeling the pressure to use my food before it went bad even though I wasn’t hungry. Therefore, when I found myself with a dinner-sized hole in my belly on Monday night, I had to think fast since the only thing at-the-ready in my fridge was the same salad I’d had for lunch. Then, I remembered the eggs!!! I had a half dozen farm-fresh eggs in my fridge from the CSA, so I decided breakfast-for-dinner was in order.
I toasted half of an Arnold’s Sandwich Thin that my roommate Tara (I mean ex-roommate — I keep forgetting!) left behind and gave it a healthy smear of my three-leaf pesto before topping it with the poached egg, a sprinkle of freshly ground black pepper, and a dusting of homemade parmesan:
I didn’t quite poach the egg long enough for it to reach my standard of firmness, but the slightly running yolk didn’t bother me out as much as it usually would since I knew the egg was fresh and handled humanely. (What one has to do with the other, I’m not sure, but the reasoning works for me!)
Monday’s second dinner course was 1/3 of a freshly-baked sweet potato stuffed with a scoop of homemade coconut-banana ice cream and garnished with an Oh!Nuts dark chocolate-covered strawberry, a homegrown basil leaf, and a sprinkle of nutmeg:
Seriously, healthy tastes so good!! I wish I had tummy-space to do this every night. (That should be something within my control … but tell that to my eyes and my mouth when cake materializes in front of me every afternoon without fail!)
One more for good measure:
I got to eat my own dinner again on Tuesday night. I realized Tuesday morning that I was short a meal and hadn’t packed anything to get me through my late evening class, so I scrambled around to throw something together and ended up with another amazing combo. I pressed the remaining 2/3 baked sweet potato against the outer edges of a tupperware container and then filled the hole with a mix of plain yogurt, chia seeds, and cinnamon. I topped the whole thing with a spoonful of peanuts:
Oooh, this was so good! Especially after sitting all day and thickening as the chia seeds did their job. This meal was definitely a candidate for repetition!
How do you stuff your potatoes?