I Do Like Green Eggs (No Ham)

So there was nothing particularly special about this day's lunch.
But I wanted to share this meal with you because 
1) It tasted spectacularly
2) I found a use for edamame hummus!

I bought a container of edamame hummus 
I was intrigued 
Would it have the same bite that a garbanzo bean possesses?
Would it have that acidic tang?
Would it be weird to eat edamame with edamame hummus?
All these questions, I needed answers.


I was excited when I first came home from class the following day, needing a little snack-
I cut up some cucumber slices and took out some sliced turkey-and sat down in front of the TV with my dipping utensils and the edamame hummus.
I slowly removed the plastic from the container-
this strange smell erupted in my nose
I tasted it...
And it tasted disgusting.
It did not agree with my tastebuds...

So I put it back in the fridge because I couldnt manage to trash it-there's nothing I dislike more than wasting food


And then this day for lunch.
I had a pretty basic egg scramble

1) Collard greens (I have never bought fresh collard greens before, what attractive, big, green leaves-and ive noticed how vivid green the leaf remains even after heat has been applied for some time)


2) Italian baby squash (I admit-when I bought this package of vegetables, i immediately thought it was okra and went on my way...it wasnt till i made this scramble that i realized what an illiterate fool i am) (a note on baby squash: they're adorable! and taste just like normal zucchini except they dont get as mushy)


3) Oyster mushrooms- a graceful and delicate Pleurotus ostreatus

But i needed something-and so...


4) edamame hummus!


It raised the dish up to a new level entirely!


The scramble was so creamy

Like velvet

and wildly healthy

Sunny Side Up Salad

I have come into the habit of buying a sammie from the coffee cart at school.  
Now, these are actually pretty tasty-
But I've decided I need to start utilizing my groceries before dinner again


I didn't have a whole heck of a lot of time-less than an hour to make lunch, eat lunch, and drive to my DAT session-
So nothing too complex here


The apartment building gave us breakfast on the go that morning, and so I grabbed an orange for later, not knowing it would be a integral ingredient in my lunch...


A Simple Orange, Asparagus, Egg, Spinach Salad:


I made the asparagus nice and tender on the stove with a little salt and some white wine-the asparagus was this beautiful hunky veg-i was so pleased with it


I laid the asparagus on the bed of spinach along with orange pieces-

I sprinkled the salad with ChiaLife-
A friend (KB!) introduced me to ChiaLife in the fall when I was having way too much fun with my new juicer to add a bit more protein to my beverages
They're these little seeds, lookin like a poppy, that are a great source of fiber, Omega-3, antioxidants, are gluten-free without preservatives, and claim to be a higher quality of protein than soy.
It is also known to promote neurological and cardiovascular function-
I am in GOOD shape here

I also fried some eggs sunny side up to brighten the partly-cloudy day

and made a dressing out of the remaining orange: 
Sour cream (STILL had some left over, had to use it up), dijon mustard, orange juice, salt, pepper, oil 

and YUMM
SO refreshing and gave me the energy to pack a years worth of organic chemistry in 1 DAT session :)