I’ve been gone for a while but I am making it a priority to blog more. Whether it’s about food, geek stuff or just whatever my little heart desires. But, I’ll give a life update before I start my actual blog post. I finally found a job. It’s at a call centre doing technical support. I started in February and I love it so far. I’ve even been chosen to mentor and provide floor support to new classes when they first come out on the call floor.
I also haven’t been feeling the greatest for about a month or so. After I started my job, I got a terrible cold that needed antibiotics to help kill it. A few days after I started taking my antibiotics, my body started to ache. I felt like I was vibrating and I was exhausted. My foot cramps got worse and I have a horrible time sleeping.
Last week, I went back to the doctor. They did a bunch of blood work and it turns out my electrolytes are completely out of whack. That explains my symptoms and why I’ve been feeling horrible. So, I’m starting to eat better while eating smaller servings throughout the day. I’m starting to drink more water, even though I don’t like to. I’m trying to regulate my sleep, (which doesn’t help when I’m working evenings for the next 3 months) as best as I can. I’m on my way to feeling better!
So, there’s a little update from me. What I’m really blogging about is what I made today: Butternut Squash and Spinach Stuffin Muffins.
I love to cook. Since my boyfriend and I are pescetarians, I only cook vegan/vegetarian/pescetarian meals. If you don’t know what a pescetarian is, it means the only meat we eat is fish.
Here’s one of my favourites: an easy, flavourful lentil, potato and carrot hash. Here’s the rundown:
1 cup dried green lentils
2 cups vegetable broth
1/2 onion, chopped
1 large russet potato, cut into chunks (I used shredded sweet potato instead)
2 tablespoons coconut oil
1 large carrot, cut into 1/2-inch chunks
1 15oz can diced tomatos, drained
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teasoon dried thyme
1 teaspoon sea salt
1/4 teaspoon ground black pepper
First, cook the lentils. Put vegetable broth and the lentils in a large saucepan. Bring to a boil, then, reduce heat and cook for 20 minutes or until tender. Drain any liquid off of the lentils and set the lentils aside.
In a large skillet, heat 1 tablespoon of the coconut oil to medium heat and sauté the oinion until translucent, usually about 10 minutes. Remove the oinion and set it aside. In the same skillet, add the rest of the coconut oil and sauté the carrot for about 5 minutes. Add the potato to the carrot and cook on medium heat until all sides are brown.
Add the tomato paste to the veggie mixture, along with the diced tomatos, sauteéd onion, the 3 herbs and cook on medium heat for 10 minutes.
Finally, add the cooked lentils, salt and pepper and heat through for 5 to 10 minutes. Delicious, flavourful and full of protein.