My days alone combined with warm weather – not a good combo when it comes to food. I love to cook – just not for me alone. That seems just pointless – thought I know it isn’t. And now with a marathon hanging over my head I really need to learn how to feed myself well even the days I eat alone.
Also – wow – so much to learn about how to put together the best diet to further my training and my overall well being so I can do my best at all times. For now though I taking it slow – one thing at the time – beginning with getting a running rutine in, building my strength, distance and stamina. This year I need at least 2 offical half marathons – hoping on 3. And at least 1 before the actual marathon i april – just to see how I run with a track and timeframe on long distance. I’ve run 2 half marathons already – though not as an offical competition.
Being a semi -vegetarian – meaning I still eat bird, fish, eggs and dairy. It’s not because I’m against eating meat – it’s just that pork makes me really sick and beef never really tasted that great in the first place – so why not leave it to the carnivors to enjoy…well…back to the point…being semi-veg means there is sometimes weeks between I actually have meat at all. And in this current heat – I just don’t feel like eating meat at all. Just too heavy – no matter what form it comes in. And cooking…well when it is just for me I can be a bit lazy at times – which on the other hand has ended up in several easy to fix kind of recipies.
Tonights dinner is a sort of veggie lasagna meets omelette. My initial idea was to make an omelette but in the oven instead of in a pan on the stove. And I love to mix it up with al kinds of things (just like I love mixing in a lasagna)…so I applyed this here as well – and building it it just started to remind me of a lasagna with all the layers minus all the cheasy parts – I wanted it to be lighter because of the warmth.
Tomato, tomatopuree, caroots, green peppers ( the non too spicy kind), garlic, eggs, salt, pepper, dill, lemonpepper, chiliflakes, muskat, sellerisalt and just a spalsh of taragon vinegar, milk and a mild smoked crem cheese- just for a hint of smokey taste – how much/little is up to taste and how many people you are cooking for.
Layer it up finishing with the eggmix – and in the oven i goes. I gave it about 30-40 minutes in the oven – to allow the veggies to cook a little bit also so they’d still have some bite.
Because of all the vegetables and the tomatopuree it is a bit watery (or rather tomatory…as the ‘water’ tastes and looks like tomatopuree) – but seems like most lasagas are at first – give it time to rest – or even make it one day in advance and it’ll come out perfect when reheated.
And as for all lasagnas all there need to be at its side is an easy summer salad – just a simple lettuce head – not iceberg but like looseleaf lettuce and a dressing my mom2 taught me.
1 dl milk
1 teaspon of sugar
Vinegar – enough – regular or with a mild taste of herbs
The mix of milk and vinegar gives a sweet, light taste – the sugar binds the dressing to the lettuce. Pour the milk into a bowl and add sugar – wisk hard to make the milk more puffy. Then you wisk in the vinegar until the milk goes off. Stop pouring and wisk away till the mix is puffy again. Tear up the salad lightly and toss and mix it in the dressing. A perfect very light salad to give something green on the side.