Happy Monday everyone!! As we move into the start of a new week, I had this thought about sharing with you some ways you can make the flow a little easier. This time of year for many people can be a little tough, weather is still cold and gloomy, tax season around the corner, motivation can be low and your to do list can be really long!! This past weekend, here in Southern California, was unseasonably warm which had many people thinking about outdoor things like planting, grilling (Super Bowl), cleaning outdoor furniture, sprucing up the yard. These are all great motivators, but it might be a little premature considering it is only the beginning of February. Cold weather and rain still to come!
I have a great idea on how you can clean out, and clean up inside first while anticipating the arrival of spring. Let's start with your cupboards in the kitchen, check foods for expiration dates, I be you have a few items you have been hanging on to for years?! Now, not all food need to be tossed a few months past the expiration dates, but a year or two past, you might want to rethink hanging on to it. If you haven't eaten it in a year or more then THROW IT OUT!! Not only does this eliminate some foods that shouldn't be consumed, but it also opens up space in your cupboards so that you can actually see what you have, and organize your food so that you don't keep buying bags of rice, cans of black beans, almond flour...to only realize that you already 3 in the cupboard. Also, throwing out some processed foods that you probably don't have any business eating in the first place, making more room for the good stuff.
My next suggestion would be to make up a menu for the week, sometime over the weekend when you have more time to think. Then when Monday comes you don't have to think, the list is made, the food is purchased and hopefully some items are already prepped and ready to go. This menu can be dinner items, lunch items and breakfast as well. So many delicious foods can be made ahead of time, just do me a favor and don't reheat them in microwave!!! Stick to the oven or stove top, this way your food won't taste like rubber by the time you eat it, and all the nutrients haven't been nuked out. I am not a microwave fan, okay I said it, but what happens a lot of the time when you use the microwave is that you set it, start it and walk away. To only forget about it and then it is cold, then you reheat it all over again. No bueno!!! Take care of your food and it will take care of you!
These next few months I will share some make ahead recipes with you, and also remember you can grill year round, you just might need to bundle up when you are headed to the grill. This doesn't have to be a summertime thing. The flavor of grilled food is devine!
2 tsp salt
1/4 cup olive oil
3 cloves garlic crushed
2 tbsp chopped fresh parsley
2 tbsp chopped fresh oregano
1/2 tsp pepper
1/2 tsp salt
Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.
Preheat the barbecue to medium heat.
In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in the oil mixture. Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil. Once the eggplant is tender and cooked. Remove from the grill.
Drizzle any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.