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Organizing, Strategizing, PlanningQuickSides, Salads, SoupVegetarian

Three Steps to Healthier Days

By April 3, 2013October 2nd, 201334 Comments

Working from home, while wonderful in many ways, has its perils. On some days, for instance, itโ€™s tempting to answer โ€œLeonard Lopateโ€ or โ€œTerry Grossโ€ when your daughter asks you who your best friend is. If Iโ€™m not actively fighting the urge, itโ€™s also incredibly easy to get sucked into what Iโ€™ve been calling the Double F Vortex, i.e. the condition where you find your house default position to be in front of the Fridge or Facebook. Even worse, Iโ€™ll getย locked into some work project in my upstairs office, look at the clock, realize that I havenโ€™t eaten in six hours and that the girls have to be picked up from school in mere minutes, which means I rush to the kitchen to start inhaling whatever is grabbable: a piece of string cheese, a handful of grapes, the last few roasted pepitas in the plastic pouch which I throw back like a funneling fratboy. A few buttery crackers, a sea salt potato chip or two or eight. Oh, and look at those Easter baskets just begging to be raided! Two bright purple Peeps later Iโ€™m hating myself. And by the time I pick up the girls, all I want to do is take a nap.

So lately, Iโ€™ve been making a real effort to control the Fridge part of the Vortex and have come up with a few rules for myself:

1) Eliminate All Triggers. I havenโ€™t read Mindless Eating: Why We Eat More Than We Think, but Iโ€™ve read enough interviews with Brian Wansink to know that if Iโ€™m working on my laptop at the kitchen table, a mere four feet away from the foil-covered cherry pie, itโ€™s going to be a lot harder to get that perfect balance of tart and sweet and buttery pate brisee out of my mind than it would be if I were upstairs or at the local library. (Itโ€™s like my kids, who, upon seeing a commercial for potato chips during Sponge Bob instantly shout from the couch โ€œMom! Iโ€™m hungry!โ€)

2) ย Snack Once Mid-Morning. If I have a glass of Pomegranate kefir, a crisp Bosc pear, or a Finn Crisp schmeared with a thin layer of peanut butter at 11:00, I am much less likely to transform into a wild animal come lunch time.

3) Eat Healthy Proper, Sit-Down Lunches. This is hard, because Iโ€™m always on the clock โ€” rushing to get something done before the school bell rings โ€” but Iโ€™m using my Culinary Intelligence and following Peter Kaminskyโ€™s lead to make this meal as satisfying as possible. Kaminskyโ€™s theory makes a lot of sense to me: If you load up on healthy foods that are high in flavor, you wonโ€™t be tempted to polish off that meal with, say, a Cadbury Cream Egg. This one above fits the bill. Itโ€™s two Finn Crisps topped with smoked trout (look for the blue tins near the tuna and anchovies at Trader Joeโ€™s) and pickled cabbage. If you are not lucky enough to have a batch ofย Andyโ€™sย Mind. Blowing. Pickled Cabbage lying around, cornichons or regular old pickles will do just fine.

Other lunch ideas: Ever since getting an advance copy of Mark Bittmanโ€™s Vegan Before 6:00ย (I feel certain youโ€™ll be hearing more about this one)ย Iโ€™ve become quite fond of a leftover grain salad thatโ€™s been loaded with vegetables. This one was barley, chopped peppers, red onion, pomegranates, grape tomatoes, cukes, olive oil, lemon, salt & pepper. (Now you know why you made that big batch of feel-good barley over the weekend.)

Or simply, a smashed avocado and sea salt on sprout bread or whole wheat toast. (I usually only need about 3/4 of the avocado for this; I tightly wrap whatโ€™s leftover in plastic wrap and hand guacamole-mad Phoebe a spoon when she comes home from school.)

On Monday, all it took was a big bowl of leftover steamed broccoli and a bag of pre-cooked Trader Joeโ€™s Brown Rice to get me rolling on a vegetable-loaded fried rice. Since Iโ€™m not generally in the habit of mincing and whisking and turning on the stove for lunch, I made a double batch so Tuesdayโ€™s lunch would be taken care of. It was delicious and can definitely be doubled to feed four for dinner.

Vegetable-Loaded Fried Rice (Pictured Way Up Top)
Serves 2

1 tablespoon neutral oil like canola or vegetable
1 teaspoon sesame oil
3 heaping tablespoons onions, chopped
1 teaspoon fresh ginger, minced (optional if you just canโ€™t justify getting this fussy about lunchโ€ฆbut so good)
2 cups cooked brown rice
2 eggs, whisked
1-2 tablespoons soy sauce (or to taste)
1 to 2 cups vegetables (such as: shredded red cabbage, chopped bell peppers, peas, pre-cooked broccoli, shelled edamame, chopped snap peas)

Add oil to a large skillet set over heat to medium heat. Add onions and ginger and cook until onions are slightly softened, about one minute. Turn heat to medium-high and add rice in one layer so as many of the grains are crisping on the hot pan as possible. Cook about a minute stirring once half way. Push rice to edges of pan and add egg to the center, scrambling with your spoon and gradually pulling in rice as it cooks. Stir in soy sauce and cook another minute until everything is integrated.

Add vegetables and cook until everything is heated through, another minute.

Drizzle with Sriracha if desired.

34 Comments

  • Avatar Margo, Thrift at Home says:

    Mindless Eating is a great book!

    Going to make pickled cabbage.

    What is pomegranate kefir? I just started making my own kefir and itโ€™s so easy itโ€™s stupid โ€“ much easier than yogurt, even.

  • Avatar Margo, Thrift at Home says:

    wait, I followed the pickled cabbage link from this post and it was to dill pickles? Or is it the same recipe, just subbing in cabbage for the cukes??

  • kirsten says:

    Seconding Margoโ€™s request for the pickled cabbage recipe!!! I searched your site and couldnโ€™t find it. It sounds so delicious!

  • Jenny Jenny says:

    Sorry! Kirsten and Margo โ€“ yes! Itโ€™s the same link as the pickled cucumbers; but just use red shredded cabbage instead of cucumbers! Apologies if that wasnโ€™t clear.

  • anna @ annamayeveryday says:

    It is so true, sometimes I find myself eating for no good reason and the childrenโ€™s easter eggs are certainly proving a challenge to avoid. Thanks to your post I sidestepped the chilli rice crackers and went for red cabbage salad instead.

  • Avatar Felicity says:

    We had the fried rice with an easy stir fry pork (just pork, soy sauce and garlic) for dinner and my entire family (kids ages 6, 8 and 10) all loved it. Granted, my daughter ate the fried rice deconstructed style (brown rice with a side of broccoli) but we were all happy!

  • Avatar Jessica Lea says:

    Fabulous suggestions! Cheers to the work from home mamaโ€™s!

  • Avatar Christine says:

    #newslettergiveaway

  • Avatar Shara says:

    I am so weak on the whole grains too โ€“ and undermined by my spouse too (who is in most other ways a perfect task sharer)

    #newslettergiveaway

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