What Is Left To Eat? -- a Food Journal by Laura Bracken

Had a package of yummy, locally made pesto and wanted to use it before the expiration date so I decided to make an impromptu mix up of ingredients with a Mediterranean flair. I can't tell you how much of each item I used exactly but I will try to approximate. Chicken Pesto Pasta One half organic chicken breast... cook however you like then cut into bite size pieces (or slices if you prefer) One package of organic non-wheat pasta; I used this one  made from lentils ½ cup Kalamata olives cut into quarters (or halves) ½ cup sun dried tomatoes in oil (cut up a bit) ¼ cup chopped organic onion Pesto (I used some organic local made lemon-artichoke pesto ) Pine nuts Optional: feta cheese (I did not use any cheese this time) Cooked the chicken (my usual method... frozen half breast right into a saute pan with a little olive oil, garlic powder, salt and pepper... brown on both sides then remove and cut into bite size pieces, returning to the pan to cook through. Cooke...

Sometimes, okay... most of the time, I don't do "cooking". When I eat, I have about three basic systems.  Big cooking, something from a recipe start to finish, I do that about once a week.  Two or three times a week, I have leftovers (either fresh from the cooking session or just pull some leftovers out of the freezer).  The rest of the time my meals consist of either salads (which I don't really consider as "cooking" because I already have the dressing made up and I only put 1-3 ingredients in... leaning more toward one... which is lettuce)... so either salads or single foods. Here's an example of one of my "single foods" meals.  Blueberries, macadamia nuts, and tea. I am a big fan of blueberries.  So another easy meal for me is blueberries with a dollop of unsweetened coconut yogurt on top.  And by "coconut yogurt" I don't mean yogurt that is coconut flavored.  I mean yogurt made solely from coconut (dairy free).  My ...