an overabundance of herbs

I used to be of the opinion that growing an herb garden was a massive waste of my time.

You can eat a tomato.  You can roast a couple of beets.  But, herbs?  Nobody makes a salad solely with parsley.

And then I found myself smack dab in the middle of summer with a large crop of basil and no idea what to do with it.  Bunches and bunches and bunches of aromatic, gorgeous basil.

Being the economical person that I am, I decided to use it in whichever ways that I could.  And so, beyond just freezing it, I added it to savory oats and pasta and pizza.  Sushi and hummus.

And eggs.

Tomatoes and eggs go together like peanut butter and jam.  Meant to be together. The addition of brightly flavored basil makes perfection.  The heat of the pan will inspire the basil to release its fragrant oils, contributing to the most wonderful smell on earth.

And the goat cheese?  The goat cheese is just because.

My overabundance of herbs—more specifically, basil—is quickly running out.  I can hardly wait until summer, when I’ll once again have a bunch of herbs that I have no idea what to do with.

Scrambled Eggs with Fresh Basil and Tomatoes

Serves 1

I love goat cheese with scrambled eggs, but fresh ricotta or mozzarella would be equally delicious.  Enjoy with a couple of whole wheat toasts and your favorite fruit for a complete meal. 😀

  • 2 whole eggs + 1 egg white
  • splash of milk
  • 1 roma tomato, deseeded
  • handful of fresh basil, roughly chopped
  • 2-3 Tbsp. onions, chopped
  • balsamic vinegar
  • salt and pepper
  • goat cheese, crumbled
  1. Spray a nonstick pan with cooking spray.  Heat over medium, add onions and cook until soft but still firm.  Add deseeded tomatoes and basil, add just a splash of balsamic vinegar and continue cooking until vegetables are tender and liquid has evaporated.
  2. Meanwhile, in a medium bowl, whisk together eggs, milk and salt and pepper.
  3. With vegetables still in pan, spray with more cooking spray.  Add eggs, and scrape down sides with a spatula, letting the uncooked eggs run underneath.  Cook until eggs are no longer runny, chopping every now and then.  Transfer to plate and top with goat cheese.  Enjoy! 😀

QUESTION: Do you grow a garden in the summer?  What is one of your favorite things to grow?

a list of to-do’s

The Ever-Growing To-Do List
  1. Finish major clinical case study and put together presentation.
  2. Finish three mini clinical case studies.
  3. Finish budget case study and present it to the panel.
  4. Finish abstract and present at the upcoming MDA conference.
  5. Finish poster for the hospital’s cafeteria.

Tell me this.  Is there any better feeling than crossing off an item from a to-do list?  Sigh.

The Dietitian that I’m working with during my clinical rotation part of the internship asked me to put together a poster for the upcoming National Nutrition Month (March!)  The theme this year is “Color Your Plate,” so I—of course—focused on including lots and lots of color.

I tried to keep it simple by focusing mostly on a few flavorful, healthy options that anyone and everyone can add to their basic, daily routines.

It was fun to put together (although it really did leave me feeling kind of hungry. 😉 )

By the time I finished the project, it was already 4 o’clock, and I realized that I had barely had any fresh air all day.

Time to stretch the legs with a brisk walk before dinner!

The sun was absolutely glowing, transforming everything within its path into a bright, fluorescent orange.  So beautiful.

And despite the 15 degrees, I actually felt warm.  The sun felt so, so, so nice on my face.

What a deliciously invigorating walk.

I couldn’t decide on any one dinner tonight.  Which is why I didn’t.  Because every once in a while, a hodgepodge collection of random things is exactly what satisfies me the most.

A little of this.  A little of that.  Different flavors, textures, and moods.  I like to think that it’s a little like eating a three course entree. 😉

(1) Spinach and Egg Scramble

(2) Homemade Baked Beans, pulled from the freezer

(3) Zucchini and Summer Squash, sauteed with diced tomatoes, garlic, italian seasoning and balsamic vinegar

(this tasted like summer!)

One item crossed off my to do list.  Poster complete!

One refreshing pre-dinner walk.

Three course meal.  Not at all fancy.  Completely delicious.

Two hours left to read and relax before bed.

Spinach and Egg Scramble

Serves 1

This scramble pairs particularly well with feta, goat or even (especially?) ricotta cheese.  If you have extra veggies on hand, you could also throw in some tomatoes, mushrooms, asparagus, etc.

There’s nothing at all fancy about this scramble.  In fact, it practically screams simple. But that’s what makes it so appealing after a long, hard day at work or school.  Enjoy with a slice of toasted whole wheat bread and your favorite side veggie for a quick, satisfying meal. 😀

  • A few large handfuls of fresh spinach, chopped
  • 1/4 an onion, chopped fine
  • 2 whole eggs + 1 egg white
  • splash of milk
  • salt and pepper to taste
  1. Coat a medium, nonstick pan with cooking spray and heat over medium heat.  Add onion and cook until tender but firm.  Add spinach and continue cooking until spinach has wilted and onions are tender.
  2. In a medium bowl, whisk together eggs, milk, salt and pepper.  Pour on top of spinach mixture.  Occasionally scrape down the eggs from the side, letting the runny part run underneath.
  3. Once the eggs have come together, chop the eggs and spinach a little with the spatula and cook until done.  Transfer to plate and ENJOY! 😀

Question: Do you keep daily/weekly/yearly to-do lists?  Are you usually pretty good about checking things off? I keep monthly to-do lists, and they’re usually complicated things that take forever to actually check off.  Which is why I usually throw in some simple, easy things as well, just to give me the pleasure of crossing an item off. 😉