People often ask me what I eat. My chef credentials must translate to 4 star meals no matter what time of day or occasion to some minds. So I thought I’d post a few meals here and there since I’m not doing a recipe in the newsletter on a regular basis. Why? Well, two reasons, to answer the question, “what does Greg eat?” and to let my readers know how easy it can be to cook for yourself. Oh and it will taste good and be simple.

I’m a big lover of leftovers but they way you get those is to cook something bigger before you need them. Like a chicken that’s bigger than your head, I mean, bigger than you are likely to eat at one sitting. Thinking of buying a bunch of Kale or Broccoli Rabe but it’s so big you don’t think you’ll get through it before it goes bad? Cook it when you buy it and eat some then, put the rest away and you’ve got a leftover.

Today’s lunch was a quick one pan saute of turkey breast cutlet, raw broccoli,  bok choy, and red bell peppers. Leftover roasted carrots, one half of a small potato, sauteed broccoli rabe, garlic. I started the pan with olive oil, added the meat and the garlic, cooked them for about 3 mins. Then I added the raw items, tossed, poured about a half of a cup of chicken stock that was boiling away on the stove, seasoned it and voila! Lunch. 

I got my protein, lots of colorful veggies which means plenty of antioxidants, fiber, some fat from the olive oil. And it was tasty and satisfying. I undercooked the veggies so my dish would have lots of texture-texture helps us feel full and satisfied.

So what’s on your plate? And I’m thinking of starting a blog devoted just to food, kitchen utensil reviews, eating, drinking and how we do food in general. If you think it’s a good idea or would like to add something to the list for a possible food blog please leave it in a comment or drop me an email.