Wednesday, April 6, 2011

April 6

Breakfast: Papaya and Guanabana smoothie, made with nonfat milk

Lunch: 3 medium sized tortillas stuffed with one avocado, lemon juice, alfalfa sprouts, and salt

Snack: 1 small apple

Dinner: 3 tortillas with one avocado, lemon juice, and sunflower seeds

Dessert: Yogurt

Tuesday, April 5, 2011

April 5

Breakfast: Yogurt

Lunch: 2 Eggs scrambled in whole wheat wraps with alfalfa sprouts

Snack: Yogurt, Apple

Dinner: Rice Pasta with Kale, Tomato Paste, Olive Oil, and Sunflower Seeds. A few strips of Romano cheese.

Dessert: Apple

Monday, April 4, 2011


After more than a year of working at a bakery, a pizza place (and when not devouring the things made there, eating horrible food on film sets) I am done.

For the next two months, I am going to document my transition back into the habits I once had.

Here is the general plan:


Fruit Smoothie or Yogurt with fruit

Hummus and Vegetable Wrap
Egg Wrap



Whole Wheat Pasta with Kale
Brown Rice and Vegetables
Fish and Vegetables

NO Sugar
NO Cheese

A few times during this period can I have:

Red Meat
Dark Chocolate

Let's get back to my old self again!

Wednesday, August 25, 2010

A New Beginning

Today, I will eat my last fish taco, and focus on being a full fledged Peasant Girl. It begins with Borscht. Tonight. Pictures will follow.

I've been reading plenty of good late 18th century novels lately, many of which depict English country life, and I am humbled by how simple but delicious the meals that are described in these books sound. Boiled chicken with parsley and butter, etc etc..

It reminded me that just because there is a pine nut grown somewhere in the world, and that it tastes good, doesn't mean that I should have to buy it. Let the people of that region rejoice in their pine nuts, and me in my sunflower seeds.

I am well equipped with a Saturday farmers market and a Sunday Rooftop Garden Market just around the corner from where I live.

Meat will be a scarcity and I will be keeping an eye on the fish mongers at the Greenmarket.

It will be a slow transition, and because I work at food institutions during my meal times, it will be especially hard for me to figure out how to balance the food that I may be compelled to eat there, with my plan.

Here are some things I can look forward to in the upcoming month:

Brussels sprouts
Green Beans
Fresh Herbs
Summer Squash
Winter Squash

I think I'm going to be quite alright :)


Saturday, August 14, 2010

On a Mission

Goals for the rest of this month and the upcoming season:

1. Quit Sugar: That means, no sugar. None. No Agave Necatar, no super sweet fruit juice, no nothin'!

2. EAT LOCAL! : Try to buy all produce from local growers.

3. Cook more! Gather recipes.

4. Savor meals.

Making Gumbo tomorrow! Should be wonderful!


Tuesday, June 15, 2010

Soup in Summer?

It cooled down a bit yesterday, and I was craving something spicy and corn-y, so I turned to the time honored tradition of soup.

Soups are wonderful because the wisdom is really true that they only get better the longer they sit in the fridge, and they're also a great way to enjoy a healthy, filling meal that is high in vegetables.

Here is a template for a soup. It's pretty much what I made yesterday:

Spicy Corn and Potato Chowder

2 tablespoons olive oil
2 cans sweet yellow corn
1 can black beans
5 peeled and chopped medium-large potatoes
5 cups good chicken/vegetable stock
1 dried ancho chile, rehydrated and chopped
1 fresh jalapeno chile, chopped
1 onion, chopped
2 cloves garlic, chopped
1-2 carrots, chopped
2 celery stalks, chopped
hot red chile flakes
salt and pepper to taste


sour cream
smoked cheddar cheese
squeeze of lime

Sautee onion, celery, jalapeno, and carrot in olive oil until softened slightly. Add garlic, ancho, and rest of spices to your desirablility. Add in chopped potatoes and toss to coat with spices and herbs. After a minute, add the chicken stock and bring to a boil. Simmer the potatoes for about 15-20 minutes or until soft. Then take about half the soup (mostly potatoes plus a bit of broth) and blend in a blender or food processor, until thick, stirring it back into the pot after. Now you may add the drained corn and beans, reheat slightly, and test for seasonings. Dress this soup up well, it really lends itself to fixins.


Sunday, June 13, 2010

A Fruitful Summer


It's summer and Peasant Girl is REALLY back this time.

I've been settling into a new place, getting used to the landscape of a life with many changes, and have certainly been letting sticking to my Peasant Girl foundations slip. The reason mostly concerns my DAY JOB, which happens to be working at a wonderful organic Pastry/Cookie shop, which has beautiful, lovely baked goods, that should be an occasional treat, not something one eats every day.

But I digress...

Here are some foods that you Peasant Girls should consider exploring and why:

1. Sunflower Seeds: Cheaper than pretty much anything else, (you can get a big container for a dollar or two) these are amazing sprinkled over pasta for crunch (in place of pine nuts, which are not from a Temperate Climate, and therefore are super expensive), or ground into a nut butter! This is an AWESOME Peasant Girl food.

2. Eggs: Can I say enough? A perfectly packaged product naturally. Try sauteeing any vegetable and placing a poached egg over it. A little salt and pepper ... Done and done.

3. Whole Wheat Breadcrumbs: I realized recently how much breading is comforting. I've been seeing a lot of breaded asparagus around at restaurants I pass, and I pan-fried some green tomatoes the other day, and it was SO good.

From now on, I will be focusing on recipes, and sharing ideas with you.

Today's recipe is for my version of Shakshouka, which is a middle eastern dish that spans many countries. But you can just call it eggs in spicy tomato sauce. This is a cinch to put together in minutes and tastes so good.

Shakshouka (for one)


2 Organic Cage-Free Eggs
Small can of tomatoes (or the fire-roasted kind. I haven't tried this but I've seen them around!), or of course the equivilent of the fresh, if you have really good ones
1 tablespoon or two of chopped onion
Chili Flakes
Sprig of fresh thyme, or some dried
1 Bay Leaf
Coriander Powder
Dash of Olive oil

So basically, what we're doing here is cooking on medium heat the onion for a minute or two, then adding your tomatoes, and then your quantities of everything else. (PS - Canned tomatoes usually have SALT added, so please don't add salt unless you need to!) There will be juice. The waiting part of this recipe is turning the heat up a bit, and waiting until a real sauce forms, but not too thick, stirring occasionally. I didn't put quantities of these spices down because I don't use them. Other than the chili flake, all of these are simply my version of this dish. Experiment for yourself!

When a chunky tomato sauce forms, break two eggs into the pan, and wait til they are cooked. If you are brave, it helps to be able to flip them over to quicken and assure doneness. Try and keep the yolks a bit runny though, that's the way it's supposed to be (secretly I like that thick jelly texture myself, when they've just firmed up). Serve with whole wheat bread for dipping and plate cleaning! This is great for breakfast or a quick dinner.

Take out the bay leaf before consumption. This may seem obvious to some, but who knows.

(note: I've also eaten this served over polenta and it rocked)


Make this! Let me know how it is!