So this morning I accomplished the impossible, and I have to say, I’m pretty impressed with myself. Not only did I wake up and successfully dress myself just 20 minutes before I had to leave, but I also made breakfast and lunch just in the knick of time. And how did I accomplish this pretty amazing feat?
Leftovers!! Simple as that.
Granted, it’s not really as simple as that. I also went to bed with a very well-thought-out plan so that I could wake up as late as possible and get everything done in order to leave with my roommate by 7:20. I also moved very quickly and had to sacrifice any time spent on my face or hair, so you’re welcome world. And frankly, it doesn’t really matter what you look like in 7 degrees at 7 am, because if you’re doing it right, you don’t have any skin showing.
ANYWAY, leftovers are awesome because if you make enough of something, it will actually last a couple days, and then you have an excuse to be too lazy to cook. Also, they can be turned into a variety of different meals over the following few days with a little creativity.
Now, if you’re one of those people that tends to cook single servings every time you cook for yourself, I commend you because you’re probably much better at portion control, but that is just far too much work for me. The thing with cooking one meal is that you have to cook every meal, or you end up ordering out or eating a lot of toast… and toast gets old. I eat a LOT of toast. Instead, whenever you make a good meal or make grains/pasta, make 4 or 5 servings and thank yourself later when you have something healthy already cooked in the fridge! For those of you who are starting on your health journey or starting to familiarize yourself with cooking all your own meals, cooking in advance is the best advice I could give, in addition to learning how to make all your own spreads (i.e. make your own hummus… I just made some today and omgnomnom)
Recently I’ve been making a conscious effort to cook a couple cups of one or two types of grains every weekend so that I have a complex carb base for my meals throughout the week. I like knowing that even if school gets crazy busy, I have healthy options to grab at any minute. For instance, the other day I accidentally bought a HUGE bulk-bag of Farro, one of my new favorite grains, and so the first thing I did when I got it in the mail (yes I order my grains on Amazon), is make two cups of it and threw it in some tupperware in the fridge. Ever since, I’ve been adding just a little bit to my salads or snacks and it’s still lasting me a while!
And then last night, I made a huge pot of my winter favorite… Mediterranean Veggies (Check out my Instagram
for the recipe).
Yeah… that is feta. And it’s amazing, trust.
And then this morning I used all my leftovers to make two delicious meals! Literally while brushing my teeth in the kitchen, I made a mini omelette out of one egg and one egg white, a couple fork-fulls of my Med Veggies and some shredded deli turkey. Then of course I added a little cheese because egg sandwiches don’t stick together nearly as well without cheese (and also because… you know… cheese). I spread some avocado on both sides of a toasted English muffin, added the egg and a handful of fresh spinach, wrapped the sandwich in some tinfoil and voila! Breakfast is born!
While the eggs were cooking, I took out my grains and made a little to-go container of farro, Mediterranean Veggies, spinach, a piece of chicken I had left over from earlier this week, and a grape leaf to top it off. And it ended up being the perfect little lunch snack to eat before Pilates to give me some much needed energy.
So, to recount, in 10 minutes I made breakfast and lunch AND dressed myself like a big girl. I got a ride to Starbucks from one of my roommates and enjoyed my breakfast sandwich over an incredibly necessary cup of coffee. And BOY was it delicious, especially since it was still hot by the time I got to starbucks. Sorry chewy, flat, always initially too hot but a little cold in the center egg sandwiches from Starbucks, but I’m sticking to my real foods.