Food Waste Friday

I haven’t yet participated in this through my blog, but oh boy have I been ever since I started reading her posts.  The Frugal Girl is one of my favorite bloggers, and I’ve been reading her for almost two years now.  One of the best things she started, in my opinion, is Food Waste Fridays:  a way to raise awareness of how much food we waste in our kitchens each week.

For my first week I didn’t do so terribly, but I was quite disappointed regardless because of what I was throwing away.

Most of this is left over from Beard’s graduation party last Sunday.  I was expecting a few more big eaters, and we had a lot of leftovers.  We sent a good amount home with friends and family, but apparently we were still left with too much.

The top container is leftover lemon cilantro potato salad.  It was an awesome recipe I found on Pinterest, but it made 5 lbs of potatoes.  And usually 15 people won’t eat 5 lbs of potato salad.  Bummer.

Underneath that is some homemade salsa.  I made it with fresh tomatoes, which is unfortunate.  I hate wasting fresh produce.

Finally, the bottom is what spinach I had leftover.  If you remember my post last week about my aversion to green salads, I was having a hard time getting through my spinach and was putting it into smoothies.  After a while I was getting nauseated from smoothies, so I had to just pass up the spinach altogether.  Of course by the time I’m starting to get my normal appetite again (yay 2nd trimester!) my spinach has gone wilty and gross.

What did you guys waste this week?


Breakfast, Ole!

The other morning I was craving an over easy egg because, well, I love them.  Unfortunately in my current state (with child) I am not advised to eat runny eggs.  To that I say “pooh pooh”.

But I still comply for fear of birthing a three-headed salmonella baby.

In order to satisfy my craving, though, I had to be a bit creative with my breakfast:

I started by making some oatmeal.  It’s got so many great nutrients and lots of fiber, so it’s perfect for pregnancy in general.  I have it more mornings than I probably should.  Just to amuse myself, I threw in a tablespoon of flax seed.

Now comes the egg-cellent part:  I cooked an egg over well (I didn’t break the yolk, but I cooked it all the way through).  This gave me the separation of yolk and white that I love so much.

All I needed was something to bring my two parts together.  And I always say, what brings things together better than salsa.

That’s right, nothing.

So I topped my oatmeal and egg with some salsa.  Then some asiago cheese.  Because really, folks, you cannot go wrong with asiago cheese.  For those of you that haven’t yet experienced it’s goodness, it is like parmesan cheese but a bit softer.  It has less of a sharp taste, but it is just as flavorful.  Basically, it’s epic.

This folks, was breakfast:

(With a prenatal vitamin on the side, of course.)

It was delicious!  If you like a savory and hearty breakfast, try it sometime. 🙂

Breakfast, Ole!

1/2 cup rolled oats

3/4 – 1 cup water

1 tbsp golden flax seeds

1 egg

1-2 tsp oil

1/4 cup salsa

2 tbsp shredded asiago cheese

Combine oats and water in a microwave safe bowl and microwave for 1 – 1 1/2 minutes, or until desired consistency of oatmeal.  Add flax seeds and stir.

Heat a nonstick pan over medium heat.  Add oil to hot pan.  Crack egg into pan and do not touch for several seconds.  When bottom of egg is cooked and solid, flip egg to ensure it is fully cooked.

Place egg on top of oatmeal and flax seed mixure.  Top with salsa and asiago cheese and enjoy!

*(Note:  If I wasn’t pregnant I would make this with an over easy egg.  To do this, heat your pan to medium high and let the egg cook just until barely solid on the bottom, then flip and turn off the heat.  Remove the egg from the pan after 30 – 45 seconds for maximum running yolk goodness.)