Be creative in the kitchen

I grew up a very creative child. I went to Montessori school and then from 4-8th grade, I went to an Arts School where I "majored" in piano and "minored" in art. My parents let me paint my bedroom walls so I was  able to express myself through drawing anytime and then there was extracurricular activities when I wasn't at swim practice - singing, playing piano, drama class or dancing. When I went to High School, it was a tough transition for me because I was quickly forced to learn information in a different way - through textbooks and lectures. I had a hard time retaining information that was spoken to me because I was such a visual learner. Although I am no longer spending my weekends making scrapbooks or collages, I feel as if my business keeps me super creative as I am always looking forward to a new project (ex. training plans), I really love working with my nutrition athletes and I love figuring the best individual journey for my athletes. 

A meal is simply the combination of ingredients. The more creativity you have in your kitchen, the more nutrients you can provide your body in your varied diet.

The kitchen is a wonderful place to be creative. So many kitchen tools, gadgets and equipment to heat, cool, dice, chop, freeze, blend, puree and bake, it's really hard not to enjoy being in the kitchen when you have so many food options, herbs, spices, sauces and condiments to choose from too!

For many, the kitchen is seen as an evil place. Ugh, the prep process, the cooking time, cleaning dishes. But we need to change this thinking because you need to eat to live and your kitchen is the primary place where you can improve your health, boost performance and create some beautiful memories with your spouse, friends and/or family.

I invite you to improve your love for home cooking. Perhaps this starts with improving your knowledge of how to cook. It's not hard to start, you just need to throw in a little creativity with your food ingredients. 

Creative Egg Salad

Ingredients:
Serves 2

2 hard boiled eggs

Sliced baby tomatoes (~6-8)

Sliced cucumbers (1/2 large)

Chopped onions (1/2 small)

Chopped carrots (4-6 baby)

Copped red pepper (1 small)

2 tbsp hummus 

Paprika, salt, thyme and pepper - to taste

1. Combine all ingredients in a bowl.
2. Mix together and season to taste.
3. Refrigerate for an hour before serving.

-Serve on it's own as a side or on a bed of greens, on cottage cheese or on your favorite slice of fresh bread, pita or in a wrap. 

The versatile egg salad

A salad: 

"A dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients."

I realize that for some, the thought of eating only veggies for a meal is boring but for others, the thought of eating only veggies for a meal is satisfying.If you love veggies, you are probably smiling right now thinking of veggies whereas those who have yet to appreciate veggies, are cringing at the thought of eating those crunchy, tasteless food stuffs. 

Plants are Mother Earth's best sources of vitamins and minerals so consider them to be the most delicious way that you can take a multi-vitamin. 

What's not to love about a salad? The beauty of a salad is that YOU can create a meal that leaves you and your tummy happy. 

Essentially it is a plant-strong meal but you can dress it up however you want. 

As a 22-year lacto-ovo vegetarian, you'd think that I eat a lot of salads, soups and stir fry's since I don't eat meat (which is true) but why should salads be limited to only those who choose to not eat meat? 

Well, that's just silly! 

The only two things that differ from me and Karel when we eat are sometimes our protein choices are different and so are our portions. 

Both of us our plant strong athletes because we both need plants to be healthy and to perform well as endurance athletes. 

Here are a few delicious salad ideas using my versatile egg salad recipe (pictured above): 

(On the side of the salad are roasted yellow and purple potatoes. I cut into quarters, tossed in olive oil, salt, pepper and paprika and roasted in the oven at 425 degrees for 20-25 minutes or until golden brown on edges.  We LOVE potatoes.)

Basic Trimarni egg salad

6 hardboiled eggs (3 whites, 3 whole)
2 stalks celery - chopped
Small handful baby carrots - chopped
1/4-1/2 cup chopped onions
1/2 cup cooked corn
1/2 cup peas
1/2 cup chickpeas
1/2 cup chopped red peppers
1-3 spoonfuls 0% Greek yogurt
Salt, pepper, parsley- any other seasonings that you like

1. Mix together and refrigerate for 30 minutes before serving. 

For meat eaters: 
Keep (or omit) the eggs, add chicken or tuna fish

For vegans: 
Omit the eggs and add crumbled firm tofu and use veganaise instead of yogurt.
Optional, add cooked lentils and beans.

For non-veggie lovers: 
Omit the eggs and the yogurt and add 1/2 - 1 cup of your favorite store-bought salsa for a veggie-packed salsa to serve with chips or on a baked potato. Add a little spicy mustard, hot sauce or horseradish for an extra kick.
(Veggie lovers can still enjoy this delicious salsa idea)

There are so many variations of this egg salad. Start with the eggs (or tofu) and finish with the Greek yogurt, veganaise or olive oil based mayo and have so much fun creating your own delicious salad!

Happy Eating!