Been working to bring my A-game to the kitchen in the last few weeks. Trying valiantly to make sure that I keep to my intermittent fasting 8-hour window and avoid snacking. In order to keep that schedule - without succumbing to the ever-present temptation to snack (and snack a lot) - I am making sure that my meals feel special and taste delicious.
My strategies thus far?
No. 1 - Breakfast for lunch. Breakfast foods are typically soul satisfying - and damn if my soul couldn't use some help right about now. So, we're talking Cinnamon French Toast with Raspberries and Maple Syrup. We're also talking about various omelets, and variations on baked eggs, including this one with roasted red peppers, spinach, ham, and cream with a sprinkling of oregano...
No. 2 - Sometimes I try to stretch myself when it comes to dinner. Sundays have become my day for making anything that is time-consuming but seems worth the fuss - and has leftovers that can be frozen as well to boot.
Last Sunday? I made Beef Bourguignon...
So freaking good! Did it make up for the fact that my trip to Paris in March was cancelled? Um, no. But, it did put a smile on my face - and there are two more portions waiting for me in my freezer. (Thank goodness for my freezer!)
No. 3 - Stretching my culinary skill set even further, I've tried my hand at various Asian recipes, including Chinese Broccoli with Oyster Sauce, Chicken and Bok Choy (swapped in dark chicken meat for the pork in this case), and Vietnamese Caramelized Black Pepper Scallops with Baby Bok Choy...
Really thankful that I have Jasmine rice and a rice cooker on the nights when I am attempting Asian.
No. 4 - Been baking a bit, but giving out some of the goodies to neighbors to keep spirits up and my sweet tooth in check. So far, my Crunchy Jumbles have been on the docket, as well as this Oatmeal Raisin Cookie recipe from Boston's Flour Bakery.
Strategies No. 5, 6, 7, and 8? Stay tuned...(It's not like I am going anywhere!)
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