Saturday morning: I woke up at 8:30 just enough to reach my arm over to my nightstand to turn on some music, and it happened to be a great song, so I got out of bed, made myself a latte and started cleaning my room. Once I get the ball rolling, I have a hard time not being productive for the rest of the day. So then I cleaned my kitchen and living room and deemed it clean enough that I can photograph in my apartment today.
I wanted to make something I actually would actually want to eat for Saturday brunch (that should be an obvious criterion but you’d be surprised). My options were limited but to my own surprise I made something that I’m newly obsessed with.
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 sweet potato, grated
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1 tsp grated parmesan
1/2 cup baby spinach
1/4 cup cherry tomatoes, halved
salt & pepper
In a small pan, heat olive oil on medium high heat. Grate sweet potato (I used a cheese grater; I’m sure a food processor would also work). Add red onion and garlic to the pan and cook until they just start to brown (just a couple minutes). Add sweet potato to the pan, stirring regularly to brown the sweet potato a little bit. After a few minutes, add the bell pepper and mix into sweet potato. Add salt and pepper to taste.
Once sweet potatoes are lightly browned, create a nest in the pan by pushing all the sweet potato together and making an indentation in the middle. Reduce heat to medium low and crack an egg in the middle. Cover with a lid until egg is solidified. Top with parmesan cheese while hot.
Serve on a bed of baby spinach and cherry tomatoes.
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.