I’m trying something different today: I’m thinking sort of a daily diary. I used to be very laid back about blogging. And I clearly do not keep up with it much right now. Maybe it’s the fake rules I always seem to set up for myself about what a blog “should” look like. And maybe I should get a little more freeform with it if that’s what I feel like doing.
I’ve got some time on my hands right now, and would like to start some projects to give myself something to work on. (Maybe it should include blogging! No promises.) Every day, I’ve been working on getting 10,000 steps. This is a far cry from last month when I was lucky to get 4,000. It’s easier than making a commitment to going to the gym. It doesn’t make me as ravenous. And it’s fairly easy on me. But I’ve already noticed that when I’m consistent, it makes me feel really good.
I’ve also been working on eating a bit better. (Aren’t I always working on this?) But with this time on my hands, I’ve been thinking more about how I’m eating on a regular basis (horribly), and how I’d like to be eating. I’ve also gotten back in the kitchen, a little bit, and remembering what it’s like to prepare simple, easy foods. It has been amazing, and something that I hope to start pursuing even more.
I’ve been really into roasting vegetables recently. It just takes some chopping, and then the patience to wait an hour before mealtime. Much different than the instant gratification I’ve gotten used to, but so healthy and delicious.
My current favorites are roasted eggplant and cauliflower. I set the oven to 375-400*. Chop the eggplant into small cubes, and toss with garlic, salt, pepper, and canola oil. Put that in the oven as soon as it’s ready. Then I chop the cauliflower into pretty small florets, and toss with garlic powder, smoked paprika, salt, pepper, and olive oil. The eggplant takes about an hour (sometimes less), and the cauliflower maybe 45 minutes. I like them really soft and well done.
Sometimes I roast sweet potatoes, too. I chop them just as small as the eggplant, and toss with olive oil. They take about the same amount of time as the eggplant. I wait to add salt and pepper until they’re nearly finished, otherwise the salt draws out the moisture and they don’t get crispy.
And if I have leftover eggplant and cauliflower, I’ve been heating up the whole thing with some marinara sauce and top with mozzarella cheese and a soft egg.
Now I’m off to go make some beans and rice for lunch and plan what I’d like the rest of this week to look like.