Beef tenders. Ok. I can handle it. But those photos…
The content of your prep photo could have come out of my intestines. Really mom. How is that food? I’m nauseated at the thought of putting it in my mouth.
I find it strange that you hear happiness in my voice. Excitement, stress, anxiety, nerves, struggle, exhaustion… these are the things I feel.
I don’t think they’re the usual indicators of happiness.
Happiness. What a weird thing to calculate. I think I’m annoyed with it. I’m annoyed with smiling Berkley flowy pants and flower-hat wearing vegan yogis who give big hugs. Are you turning into one of them? It sounds like it. (I’d rather you make beef tenders.)
I’m working really hard at school. My chronic eye twitch is still chronic. If I’m not hunched over my computer, I’m hunched over a camera or notes or a big salad. I attempt a work-life balance with hikes and cooking, but I feel stressed and nervous and pressed for time all of the time. But I’m choosing this life and am (weirdly) excited about it.
The work I’m doing is hard, time-consuming, confusing and emotionally draining. But I feel that it’s important. And yes, it’s stressful, but feeling that I’m doing something important is thrilling.
Is this what happiness looks like for me? I’m scared.
One thing that makes me happy is my new favorite breakfast inspired by one of my favorite outside of school friends (here’s her food site): sautéed dino kale, baked sweet potato, sauerkraut and a boiled egg sprinkled with sunflower seeds. It’s a meal that will help you understand how your beef pics conjure up images of things that come out of my intestines.
Crossing the line? You asked for it.
I usually prep the kale, egg and potato the night before so that it takes 5 minutes to throw it together in the morning. Gluten free, paleo and perfect for Passover (also a good way to use leftover Seder eggs and will definitely cure a matzah belly).
Kale and Sweet Potato Breakfast
Makes 3-4 breakfasts
- 1 head of dino (lacinato) kale, de-stemmed and cut horizontally into 3 inch strips
- drop of olive or coconut oil
- 1 tbs grated ginger
- 1 tsp turmeric powder
- 1 tsp salt
- 1 medium sweet potato
- 4 eggs, boiled
- 1 cup sauerkraut (can be purchased at most grocery stores)
- 3-4 tbs sunflower seeds
- salt and black pepper
*Part 1: Heat oven to 400 degrees and wrap whole sweet potato in foil. Place on baking sheet and place in oven for 30-45 minutes, until soft.
Meanwhile, heat oil in sautee pan and add ginger, turmeric, kale and salt. Cook for 5 -7 minutes until kale is just wilted.
Part 2: Chop sweet potato into one inch chunks. Top with sauteed kale, sauerkraut and boiled egg, and sprinkle with sunflower seeds. Add plenty of salt and black pepper to taste.
*To make my mornings less overwhelming, I do part 1 the night before and part 2 in the morning.