These weeks have been STACKED, friends. Are you feeling it too?
It’s as if the carousel of life was turned off for a while, and all of a sudden the switch was flipped real quick sending the whole ride into overdrive and we’re all spinning around at warp speed on our little horses waiting for the centrifugal forces to slow down so we can just ride at a reasonable pace. I see the light ahead, and it’s still gonna be more of a gallop than I’m used to, but I’m making my toolbox, setting my intentions, creating my systems. Having breakfasts and lunches that are easy to throw together ahead and then reheat, or build into something larger than the leftover parts is one of those systems.
Now, to be clear, I’m not talking about meal prepping. I don’t really like leftovers for more than the day after.
And, I’m not great with disappointment. Like, really not great with it. This is why packaged meals or microwave dinners are my worst nightmare. When it comes to food – it’s such a HUGE part of our day, such a huge part about how we feel in our bodies and minds, with how we’re able to show up to the table that eating disappointing meals is pretty much the WORST thing I can imagine happening. Ever.
And so, I’m highly skeptical of almost anything in a package, and even lots of restaurants. It’s so easy to make something pretty damn good and surely passable, with very little of my time that it seems completely unreasonable to me that I would pay good money to be not only let down with the enjoyability of my meal but also sold short in terms of how my body feels all day, how I’m able to bring it. Cheapness and convenience can be expensive in that way. So I’m happy to invest the time in making something from scratch that I know will be good, if simple, and maybe even off-the-charts amazing (and sometimes, ok, elaborate.)
On a recent weekend morning when I was feeling like we had a few extra minutes to make something special that would last a day or two, I pulled a loaf of frozen bread nubbins from the freezer, fished a couple of chunks of cheese out of the fridge, cracked some eggs and reached for the jar of Everything Bagel Seasoning I keep with all the zhoosh jars in my pantry. Yep – everything in this dish was made from scratch.
Yeah, I know the store bought versions of these seasoning mixes are addictive. But there’s nothing they’re putting in there that I can’t, for less expense and I can probably source better AND with no stabilizers (that equal no-good-things for the body.). Plus, making my own means I can add a few extra things that have special superpowers. AND, the process? Is literally: SHAKE.
Making this Everything Bagel Bake is only slightly more complicated, you definitely have to crack, stir, press and wait. But, the deep-dish crunchy, cheesy, savory goodness of this casserole is undeniable. And, by the way, it’s really easy to slice it up and pack it in your backpack for a ski adventure or a lunch on the go.
Because these recipes are ridiculously easy, I’ll keep this week’s post short + sweet so you can spend less time reading, less time cooking, and more time enjoying fat slices of this delicious thing AND more time playing outside. Let’s do this!
A quick aside, because I think this stuff is fascinating and maybe so do you: the ingredients in this Homemade Everything Bagel Seasoning have some superpowers beyond just being tasty. They each have a uniquely energetic and biological benefit beyond just being crunchy and so so good:
Most of the store-bought spice mixes don’t include all of these ingredients, and they don’t include fennel or hemp, AND they aren’t necessarily energetically balanced to promote digestion and reduce inflammation. Take that Trader Joe! ; )
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