Living alone has made me realise that cooking a meal shouldn’t be seen as some large undertaking. In fact, the amount of time spent cooking and the food chosen in your meals should serve a purpose in your life and fit your schedule.
I’ve found that after having a carb-rich meal, I lack a certain oomph at work. Afterwards, all I want to do is let out a massive burp and follow it with a sweet afternoon nap. But as enjoyable as this is, it is not feasible, so I avoid indulging in carbs between work hours that leave you lethargic and unproductive, especially simple carbohydrates such as fried rice or udon.
- Can you tell I'm Asian? -
What I find helpful is a light meal consisting of protein and vegetables, which doesn’t equate to the typical salad with grilled chicken breast or salmon – i.e. too bland for my flavour-yearning taste buds. If you enjoy clean meals like that, good for you! However, the problem with a monotonous diet is that for many of us, it usually backfires. You eventually find yourself giving up and running over to the nearest fast food joint, inhaling that burger faster than you can say bacon cheeseburger deluxe.
It’s exhausting to be stuck in a vicious cycle and not to mention, unhealthy. So let's stop wasting our time and energy living like that! Life is all about balance - a good meal should not only satisfy your short-term hunger needs, but also leave you content in the long run, fuelling you physically and mentally for upcoming tasks and obstacles in life. This means making sure that you feed your body with the proper nutrition it needs, without sacrificing taste. We still need to honour that inner foodie in you!
Here is something I made one morning after realising I had not gone grocery shopping for 3 weeks. My choices were limited so these were the ingredients I used:
- A cup of frozen peas
- 1 frozen sea bass fillet (I freeze my fish and meat for freshness – more on that in another post)
- 2 carrots, peeled and chopped
- 2 shallots, peeled and chopped
- 500mL of chicken stock
- A few twigs of rosemary
You’re probably thinking ew frozen peas, but humour me and I’ll show you how to whip up a nutritious and delicious meal!
- Sea bass in broth, with carrots, shallots and rosemary -
All you need is 15 minutes, no joke.
Here's what I did (which really, was improvisation)
- Add no more than 2 teaspoons of olive oil in your non-stick pan. That's all you need, really!
- Sauté the shallots until fragrant
- Throw in the carrots
- Add in chicken stock. You could replace with vegetable stock or reduced-sodium stocks
- Throw in rosemary - without the twigs and allow everything to simmer.
- Add in the fillet of sea bass when the carrots are about 50% soft
The fish will take within 5 minutes to cook depending on thickness and heat used
- I did not fry the bass separately to minimise the oil usage. This will also allow the fish to absorb all the flavours from the stock and vegetables, two birds with one stone!
Meanwhile, microwave the peas till 70% defrosted. Do not cook thoroughly as peas turn dull in color when overcooked.
- Pour the peas into the pan and allow them to fully cook.
- Voilà! You're done with cooking.
- Remove the rosemary - no one loves a dull looking plant
- Plate your final product and decorate with fresh rosemary
- Pat yourself on the back and enjoy!
See, that wasn't too bad, was it?
Have a good week ❤ !