Since I always struggle with stocking meat and using it before the expiration date, I decided to experiment with canned seafood. The smell is pungent and not for the fish-averse. But adding shrimp or crab to a meal is incredibly easy when it’s stored in the pantry for dinner emergencies.
Breakfast can benefit too. I made baked eggs with almond milk, spinach, and canned crab meat. For the recipe, see New Year’s Resolution-Worthy Baked Eggs.
I also made a simple “fried rice” dish by sauteeing the canned shrimp in a pan and adding frozen peas towards the end, while cooking the rice separately. Mix it all together and serve. (Even better, try adding the shrimp to a Caesar salad.)
The fun thing about working in an office is going out to lunch, especially when you work in a thriving foodie corner like San Francisco’s Mission district (see evidence). But working from home presents some lazy lunch temptations. Thinking about my upcoming beach vacation, I decided to trade grilled cheese for veggies…
1. Take a tortilla, spread goat cheese on it, add your veggies of choice and roll it up. I used mushrooms, avocado, tomatoes, spinach and greens. Optional: Cut into 1-inch slices so you can enjoy the pinwheels of colorful veggies and textures.
2. Good news: you can still be lazy about lunch, and eat healthy. This Butternut Squash Ravioli with Walnuts frozen meal from Safeway is low calorie and packed with colorful veggies. The sauce is really good too! If you’re like me and prefer not to microwave plastic, then you can remove the frozen block, put it on a plate and cover it with a bowl. Just decrease the microwave time slightly.