Thursday, July 31

a european deployment and cooking for two.

There are many opportunities Europe has to offer. One of my most celebrated conveniences is the quality of the food. There is a wondrous abundance of culture here, which provides many completely different styles of cuisine. One thing they all have in common is freshness. GMO's are banned in the EU and believe me when I tell you, you can absolutely taste the difference. Organic food here is not only affordable but even readily available in most grocery stores here in Germany. The foods we might buy only on a special occasion in America are abundant and economical (for example, a fine cheese, wine or meat.)

Since Marius deployed almost two months ago, I have had to re-learn how to prepare meals for Iris and myself. I don't use recipes or meal plans at all, as I find that much more freeing to eat what my body needs on any given day. Earlier this year, our family decided to lean into a Paleo-style diet. We now eat very little gluten, if any at all. Marius is a bit more strict with it than I am, as I can barely live without my two teaspoons of sugar in my tea in the morning, or far more importantly, cheese.

Since it's summertime and I would rather not heat up the non-air-conditioned house any more than necessary, I've ended up making the simplest healthy dishes that occur to my mind. I am currently eating about five small meals a day, most of which consist of chopped raw vegetables, fruit, meat and olives. I thought I might share some of the meals we have been eating since Marius left, and hope he isn't too envious considering his chow hall is less than appetizing!

A lunch of olive oil baked eggplant eaten with a big piece of goat cheese and a side of grapes and carrots.

An easy ginger stir fry with chicken, eggplant, carrots, edamame, and red peppers.

Iris' most requested breakfast - warm oatmeal with honey and strawberries.

A healthier way to eat cheese is on thin slices of apple!

A lunch plate of quesadilla for Iris with veggies, aged gouda, kalamata olives and caper berries to share.

Paleo pomegranate chicken salad where instead of mayo, I use a simple guacamole - mashed avocado with some salt, cilantro, scallions and  lime juice.

A lunch of sushi rice with furikake and a side of avocado.

A throw together dinner of salmon marinated in Maggi-W├╝rze, garlic and ginger with rice and ginger spinach.

A lunch plate of salami and cheeses from Belgium and Holland.

My friend and I made this big plate of sushi. Iris and I love sushi so much, we eat it at least four times a week!

Homemade gluten-free pizza with orange bell pepper, artichokes, eggplant and kalamata olives.

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