With the arrival of spring comes the realization that summer is right around the corner and that means sleeveless tees, shorts and lots of other things that I don’t want to picture myself in right now.
I struggle with eating lighter and taking the time to make something from scratch, but it really isn’t hard, it just takes some planning. Since part of starting this blog was to document my attempt to lose weight I have been trying to make the time to cook for myself instead of just grabbing what everyone else is eating.
My husband and son don’t really care for vegetables so the meals I cook for them are usually meat based. It usually only takes a few extra minutes to chop up some veggies and throw them in a pan for myself while I am making dinner for the boys.
I love vegetables but must admit I fall into the same trap that everyone does. Why is it that we are programmed to crave things like macaroni and cheese and brownies? I get just as excited when I am eating a plate of delicious roasted beets or a bowl of lima beans but let’s face it, most people would think I’m a little weird to hear that I get excited about lima beans. Okay, now you know my dirty little secret so let’s get cooking!
This is a super versatile and adaptable recipe. Don’t like mushrooms, how about some zucchini or snap peas instead? I am not really one for recipes when it comes to cooking, I like to be flexible and experiment when I cook. Since I always had hope of finding some artistic outlet I have had to settle with the dinner plate as my canvas. Don’t be afraid to have fun and be creative!
When I start to see asparagus in the store I know it’s just a matter of time before the farmer’s market will be teaming with pea’s and radishes and all sorts of delicious veggies. It also means that it’s time to get out in the garden and start planting, there’s nothing better than being able to use your backyard as your own personal grocery!
Lemony spring potatoes
- 1 cup sliced mushrooms
- 1 bunch asparagus trimmed and cut into 1/2 inch dice
- 1 tsp olive oil
- fresh chives to garnish
- fresh lemon juice to taste and a few lemon slices to make it pretty
- 2 potatoes (I love yukon golds they taste nice and buttery)
- 2 tbs plain greek yogurt
- salt and pepper
- heat your oil in a pan add your mushrooms and let them cook until they start to release their liquid
- add asparagus stalks and cook for 2-3 minutes then add the tips, make sure to season with salt and pepper
- in the last minute or so of cooking squeeze some fresh lemon juice on the mixture and make sure everything is seasoned to your liking
- meanwhile, pierce your potatoes a few times with a fork and then microwave them on high 4-6 minutes depending on the size until they get nice and tender
- plate the potato, cut them open down the middle, top with the asparagus mushroom mixture and finish the dish with the greek yogurt, minced chives and lemon slices
- eat it and be happy you bypassed the leftover pizza in the fridge for a healthy, quick low calorie lunch instead!