Let’s be real with each other. What do your lunches usually look like? Before I went on maternity leave, I strategically packed lunches for work so I could devour them whenever the hunger monster struck. (Except those days where I forgot my lunch and regretfully grabbed a bagel from Tim Hortons instead… my coworkers know what I’m talking about.) Now lunches usually consist of a myriad of finger foods… you know—fresh-cut veggies and hummus, cheese and crackers, yogurt and berry parfaits, peanut butter sandwiches… or leftovers. Basically whatever my preschooler eats, I eat. But other days, when I’m feeling especially motivated (or my kids are in an especially good mood), I love to whip up something that’s not only good-for-you but oh-so-satisfying as well. This vegetable and fried cauliflower rice topped with eggs is just that.
As a child, one of my favourite vegetables was asparagus. Asparagus, a cousin to garlic, is one of those strange-looking green (sometimes white or purple) vegetables that send many kids running. Why did I like it? Well, I think it’s partly because I doused the steamed, green spears in salt and butter. But it's probably also because every Spring I helped my mom and dad scour the ditches along the Iowa highways for wild asparagus. As I got older, I was not as willing to help with this task (sorry, mom!), but I secretly enjoyed the scavenger hunt and the winnings that came with it. Although I haven’t been able to forage these gems in the last few years, I still like to add asparagus to anything when it’s in season: pastas, frittatas, salads, and so on. (And I may even enjoy grilling it on occasion with bacon wrapped around it…)
Hello, I'm Erin – a Registered Dietitian, loving wife, mommy of one, and self-proclaimed foodie. Welcome to my blog where I hope to inspire others to make nutrition, health, family and faith more than just good intentions.
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