Everyone has their pre-travel home prep rituals. Whether or not you realize it, I can almost guarantee you do it to.
The one I find to be my biggest struggle is the battle between make sure you eat what what you have on hand so nothing goes to waste, and feeling like there is no food in the house at all!
As Drew and I prepared for our trip home, I felt the pressure of using up all of the produce that we had stock piled in the crisper. One of the things Drew and I try our best to focus on is eating clean and healthy. Grocery shopping ends up being a basket filled with whole grains, like brown rice and quinoa, beans, nuts, eggs, and a lot of vegetables. We try to eat as little processed food as possible, which makes the task of not having anything go to waste even more difficult. So when looking in the crisper days before we left I was faced with a hodgepodge of veggies that I struggled (at first) to conceive a meal for. The week passed and I managed to come up with a few creative dishes (truth be told I caved and ran to the store for a few things because our selection was getting so dismal), but we still had a rather large amount of produce to try and use up.
The days seemed to fly by, apartment hunting and sitting at the DMV really harshed the flow I like to keep in life. Spending a great deal of time preparing a meal was not my first priority, so I opted to go for an incredibly satisfying (and healthy) veggie filled stir fry to use up the odds and ends that were left in the fridge.
-Veggie Stir Fry with Honey/Sriracha Glazed Almonds and Fried Egg Over Brown Rice-
In a small- medium sauce pan place 1-1.5 cups brown rice, add 1 TBSP Olive Oil and stir (this will keep your rice from getting sticky as it cooks).
Pour 2-3 cups of water over the top.
Bring to a boil, reduce heat and allow to simmer for 35-45 minutes until cooked throughly.
For the Stir Fry-
(Always WASH your veggies to clean any chemicals or impurities off)
*1/2 (Each) of a Red, Orange, and Yellow Bell Pepper chopped
1 Head of Broccoli Chopped
10 Baby Bella Mushrooms Sliced
1/2 An Onion Chopped (I used a red onion because it’s what I had on hand)
10 Baby Carrots Cut into Strips
1 Small Baby Zuchini
1 Small Summer Squash
2-3 Cloves Garlic Minced
1 TBSP Olive Oil
Braggs Liquid Aminos to taste
In a large sauté pan, heat Olive Oil and 1-2 Tbsp Aminos
Add in Your Veggie Mixture and pour 1-2 Tbsp Aminos over the top
Let Simmer for 15-20 minutes until vegetables are to your preferred texture (cover to speed the process, the steam will help cook the vegetables much faster)
While the vegetables cook Chop the Almonds, place them in a small sauté pan and pour the glaze mixture over the top.
Cook until golden.
Watch them closely, the honey and oil makes for a quick burn if you aren’t careful.
For the Almonds.
1/4-1/2 cup Raw Almonds Chopped
1 TSP Olive Oil
1 TSP Sriracha
1-2 TSP Honey
After the nuts are done toasting, place them on a paper towel to absorb any excess oil.
In the same pan, fry (or scramble, if you are that person I won’t judge, but fried really is better) an egg in the remaining glaze.
The smell as the veggies sauté and the enticing spicy sweet of the toasted almonds is enough to make anyones mouth water.
Drew walked in the door after a long work out at the end of an even longer day and nearly passed out in hunger from the intoxicating sent that greeted him. We filled our bowls with brown rice, layered on the slightly crisp veggies, fried egg, and finally the sweet and spicy nuts to bring it all together, put on an episode of New Girl, and entered bliss.
Challenge defeated, food used up(in an extremely delightful dish), that is what I consider a success!
Best of luck on all of the challenges you face when preparing for travel, and may they and as successfully as this one.