After blog posts are written, photographs are taken and emails are finally answered there is one thing on my mind, “ What am I going to eat?!”
I am sure this is a familiar feeling for most creatives. We take care of our clients, family and followers, but our nutrition is not always a top priority. We can easily rely on take away or unhealthy staples (it’s easy to feel like you deserve those cupcakes after hours of work!), but even the busiest creative can make a great meal happen. When I am not working on my business, Print (Em) Shop, I am food blogging over at Eat with (Em). I love developing recipes and inspiring others to follow their cravings and make cooking simple, fresh and their own.
I wanted to share a few of my go-to eats when time and energy is running low. You can call these recipes, but this is so simple that it is really about combining delicious ingredients together.
The first recipe is a chunky greek salad with tomato (antioxidants!), cucumber (hydration!) and feta cheese. The olive oil adds richness, while the mint adds an earthy element.
The second recipe might be my favorite, prosciutto wrapped figs. Think of this as a healthier version of a bacon wrapped date. The honey and brown sugar melts down into the fig under the broiler, and the prosciutto crisps up. These are both sweet and salty so they are sure to provide craving relief. Note that figs are not available year round, but slices of plum or dates would be great substitutions.
And lastly, marinated mozzarella. Growing up there was nothing I loved more than marinated mozzarella. I still love the store-bought ones from the olive bar, but you can make this updated version in minutes. This version combines thinly sliced marinated red pepper (vitamins!) and toasted pine nuts (heart healthy fats and energy!). These ingredients are tossed with balsamic vinegar and red pepper flake for a kick of flavor.
Each recipe works on its own or, if you are like me, you will eat it all together in one bowl. Check out the recipes below and get that broiler on and ready. No broiler? The toaster oven will do just fine.
Chunky Greek Salad
- 1/2 large tomato
- 1 small cucumber
- 1/4 cup (55 grams) feta cheese
- 2 mint sprigs, leaves removed
- 1 tablespoon (20ml) olive oil
- Salt and pepper, to taste
Chop the tomato, cucumber and feta into chunky pieces. Finely chop the mint leaves. Toss everything together with olive oil. Add salt and pepper to taste.
Prosciutto Wrapped Figs
- 6 ripe figs
- 3 slices of prosciutto
- 1 tablespoon (18 grams) brown sugar
- 1 teaspoon (9 grams) honey
Combine brown sugar and honey until the mixture resembles a paste. Slice each fig down the center making sure to keep the fig intact. Stuff each fig with a portion of the brown sugar and honey mixture. Wrap each fig with half of a slice of prosciutto. Place each fid seam side down on a baking pan. Place the pan under the broiler for a few minutes until the sugars begin to melt down and the prosciutto crisps.
- 1/2 cup (115 grams) bocconcini or fresh mozzarella
- 1/4 cup (55 grams) marinated, roasted red pepper
- 1+1/2 tablespoons (27 grams) pine nuts
- Pinch of crushed red pepper
- Balsamic vinegar, to taste
Toast the pine nuts under the broiler along with the figs. Allow them to become a deep golden brown, but watch them carefully because they will burn quickly. Thinly slice the red pepper and cut the mozzarella into bite sized pieces. Combine the pepper and mozzarella together in a bowl. Add the pine nuts, crushed red pepper and balsamic vinegar. Toss to fully combine.
Emily Salshutz is a freelance foodie, photographer and blogger based in New York. You can find her blogging at Eat With Em where she gushes about the great tastes she's cooking and finding on her travels. You can also catch up with her on Instagram or Facebook.