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| My week. Coffee shop, grade/write, rinse, repeat. |
Things
have been 100% crazy in my life as of late.
School is really kicking my butt, and I find myself doing something I very
rarely do under pressure…shutting down.
For me, one of the top signs I’m really stressed out is poor
eating. I get “too stressed/busy” to
cook, and, instead, clean the grout between my tiles after eating a ton of tater
tots. While cleaning that grout can be
very rewarding, making meals at home from whole foods is one of the best things
we can do for our bodies, and for the environment.
Here is
the pitch (it might sound familiar). When you prepare foods using simple
ingredients it become a lot easier to know where those ingredients
originate. I also find it’s a lot easier
to avoid unnecessary packaging when I’m cooking from whole foods and simple
ingredients. And, as I really needed
someone to remind me this weekend, cooking for yourself really doesn't take
that long and is so much more rewarding than ordering a pizza. Also, it’s just better for you! I don’t really want this to turn into a
nutrition blog, but I am sort of obsessed with nutrition, and if you want to
know some cool sites to refer to, let me know in the comments.
Long
story short, I want to commemorate the last real meal I cooked before I let
stress get the better of me. This is a
simple meal you could make without much effort during the pre-Thanksgiving
week. It also uses lots of ingredients that you can buy with little to no packaging, score! This Roasted Eggplant Pesto comes
from one of my favorite vegan cooking blogs.
For the non-vegans in the house, my boyfriend, a committed omnivore,
generally loves things from Susan’s blog.
I doubled the garlic because…that’s what I do. I also didn't take a picture of the finished
product because it just didn't look very photogenic. Refer to the picture on the original blog. She really gets its good side.
