Cooking (un)Inspiration

My menu of meals has been pretty blah lately. Today for lunch I had a tuna sandwich with sliced cucumbers and tomatoes on the side. Healthy, yes – creative, no. I can’t even claim that I “cooked” it – I just opened the can and cut up some veggies!

Needless to say, my cooking creativity has been pretty low for the past few weeks. The winter weather is getting to me and it seems all I want to do is order in and catch up on my DVR. This is the time of year where I usually rely on a stockpile of frozen soups and pre-made breakfast sandwiches, but my supplies are low. Instead, I’ve found myself drawn towards easy to prep meals and quick to grab snacks. Luckily there was a sale on Odwalla granola bars at the grocery store this week and they’re getting me through the week.

I started to break through the my creativity block with this meal I concocted after getting home late last night: sweet potatoes and chopped asparagus sautéed in olive oil with an egg cooked over the top. YUM. It was created from ingredients in my fridge leftover from other meals. As I recently learned from this TED Talk (Phil Hansen: Embrace the Shake), sometimes it takes a little bit of restriction to get the creativity juices flowing again. The need to create something with the few items left in my fridge created a creativity challenge.

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I hope to get out of this rut and have new recipes to share next week. Any advice? What do you do when you’re in a creativity rut? I’m off to Houston, Texas for work next week and hoping the change of scenery (and weather) will speed up my creative process!

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Deli Salad with Turkey, Asparagus, & Avocado

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Quality ingredients don’t need much messing with – like in this quick and easy Deli Salad. I love arranging salads in this style, with ingredients side by side, because it is so visually appealing. As they say, we eat with our eyes first!

You can mix this up with ingredients that appeal to you or serve it over mixed greens as a traditional salad. To store and transport for lunch, wrap each ingredient individually in plastic bags or containers and arrange when you’re ready to eat. This is a great quick post work-out meal when you want to feel healthy and light.

Deli Salad with Turkey, Asparagus, & Avocado

Steam or boil 5 asparagus spears for about 5 minutes. Slice 1 medium tomato and dice ¼ avocado. Arrange asparagus, tomato, and avocado on a plate with 3 slices deli turkey and 1 ounce shaved parmesan. Drizzle with ½ teaspoon olive oil and season with salt and pepper to taste.

Yield: 1 serving. Per Serving: $4.56, 300 calories, 16g fat, 23g carbs, 22g protein.