When I think back to this time last year, I was in my little dorm room in a town outside of Rome cramming for finals and wanting so badly to be home with my boyfriend, my family, my dogs, and American food. It wouldn’t be fair for me to simply arrive home and remain content with my surroundings. No, every day I find myself experiencing extreme symptoms of wanderlust; I miss the days of buying plane tickets on Wednesday night to fly off to another country Thursday afternoon.
Realizing it’s been a whole year since I’ve traveled makes me realize something else. It’s been a whole year and this blog simply hasn’t blossomed the way I had hoped it would. Small successes were achieved: I moved into an apartment with a kitchen, reached 1000+ followers, and have kept up my healthy eating habits (for the most part). But what I want more, is to be able to look back on my blog this time next year and see 365 posts that don’t just say “healthy oatmeal w. craisins #instagram”
This is the beginning of my end-of-the-year resolution (I’m also not banking on the world ending in 9 days). I’m going to try to post something every day, and we’ll see how long I can keep it up.
To start it off, I made a delicious bruschetta today with the inspiration of Italy fresh in my mind. I can’t say it lives up to the bruschetta I had in Rome, nor does it even live up to my mom’s bruschetta, but it’s pretty darn good when you want a single serving of some Italian comfort food without breaking out the gnocchi.
½ Roma tomato (or any tomato, but Roma was today’s theme), chopped
1 tsp chopped garlic
½ tbsp extra virgin olive oil
¼ cup spinach
1 slice Italian bread
butter or margarine, if desired
In a medium pan, heat oil on medium heat. Add garlic and tomatoes. Cook for 3-5 minutes, stirring occasionally. Toast bread lightly. Add spinach to tomatoes and cook until wilted. If desired, spread butter or margarine on toast and top with tomatoes.
Vegetarian Bean Burritos
Serves 6 - or great as leftovers for a quick lunch!
Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly with a slotted spoon or fork.
Spoon about ⅓ cup of the bean mixture down the center of each tortilla. Top each serving with about 2 ½ tablespoons shredded cheese, ¼ cup tomatoes, ¼ cup spinach, 1 tablespoon green onion, and 1 tablespoon Greek yogurt. Roll tightly and serve immediately.