Spicy Sesame Napa Cabbage with Soft Boiled Eggs

We are in, what feels like, the wind down to summer. I know there is still a good chunk of it left, but a lot of the big things we had planned for the summer have happened. There are some sports to play and out of town visitors to host, but generally we are riding the wave of late summer that seems to coax me into seeking out the simpler, summery things in life.

This morning, I found some Napa cabbage in my fridge from my farmshare box (I get mine weekly from The Good Acre- highly recommend). Yesterday, I had soft boiled a few eggs. So I set these two humble ingredients out on my counter, stared at them just long enough to spark some inspiration, and got to work.

I sautéed the cabbage with some sesame oil, fish sauce, and coconut aminos. Searching for some color contrast, I grabbed my red pepper flakes and tossed a healthy bit of them into the pan followed by some sesame seeds. I plopped it all onto a plate and added a soft boiled egg and I’m not joking when I say it was the most satisfying, lovely breakfast I’ve made in a long while.

Sometimes the simplest things can bring the most pleasure.

Remember that as we go through the long, hot, (sadly) dry days of late summer. Things don't have to be busy or complicated to be worthwhile.

Spicy Sesame Napa Cabbage with Soft Boiled Eggs

Makes 1 serving

• 1/2 small head Napa cabbage, washed, dried, roughly chopped

• 1 teaspoon neutral cooking oil

• 1/2 teaspoon sesame oil

• 1/4 teaspoon fish sauce

• 1 teaspoon coconut aminos

• 1 tablespoon sesame seeds

• 1/2 teaspoon red pepper flakes

• soft boiled egg (directions below)

1. To make the soft boiled eggs: Fill a small saucepan about 2/3 full of water. Place over a medium high flame and bring to a strong simmer (not quite a boil). Carefully add one egg to the water. Set a timer for 6 minutes 30 seconds (less done) or 7 minutes (more done but still jammy). While the egg cooks, prepare an ice bath. When the timer goes off, carefully transfer the egg to the ice bath to cool completely before peeling.

2. Heat the neutral oil in a medium skillet of medium high heat. Add the cabbage and toss in the pan for 30 seconds to 1 minute. Add the sesame oil, fish sauce, coconut aminos, sesame seeds, and red pepper flakes to the pan. Sauté for 2-3 minutes or until the cabbage is wilted and tender.

3. Transfer the cabbage to a plate. Add the soft boiled egg, cut in half, to the plate. Enjoy!

My Favorite Breakfast Fruit Bowl

(As a heads up- this post is discusses diet culture (which I am not a fan of) and may not be for everyone. If you are not in a space where you can read this, it is ok!)

I’m not a dieter. I’ve been there, done that, and I’m still trying to mentally heal after the damage I’ve done to myself by restricting what I’m “allowed” to eat to a short list. Counting calories, working out for the sake of burning said calories, and feeling discouraged for not making any progress and, if anything, seeing the numbers go the “wrong” direction. The cycle was always the same. And it made me deeply sad and disappointed in myself. Not only that, dieting stole my joy.

About 3 1/2 years ago, I tossed out my scale, started moving my body in ways that made me feel great, and ate what made me feel great. The main goal? To be healthy and strong, mentally and physically.

Why am I writing about this almost a week after one of the worst days in American history? Why is this relevant after a group of insurrectionists…white supremicists…stormed the Capitol? Because if I’ve learned anything during these “pandemical times” (my favorite way to describe the past 10 months a la Emily P. Freeman) it is the impact our wellness has on our ability to process the constant stream of huge world and national events that seem to be coming our way. It can be tempting to numb all the emotion with food/drink/distraction, but when it comes right down to it, that doesn’t get us anywhere. Instead, we are foggy brained, tongue tied, or simply silent. None of these things are helpful, are they?

For the last week and a half, we have been eating a lot of veggies, fruit, healthy protein, and leaving out sugar, dairy, grains, legumes, and alcohol. We are truly doing this in an intuitive way, sticking to what makes us feel our best but also evaluating what we need more or less of by listening to our bodies. Eating this way has cleared up my head in a way that allows me to sit down and write my thoughts out on paper. It also helps me recognize what I need (and what I don’t need) as I move through my day. Sometimes I need a nap (that was Saturday). Other times an intense workout is in order (yesterday morning). And then there are most days when I just need to write and talk and brainstorm how to insist on justice and look ahead to eventual healing as a country. In between times, I take photos of life at home during distance learning, finish my to-do list, drink lots of water and tea, and listen to good music.

OK- now that I have all of that out of my system, here is a little bit about this Breakfast Fruit Bowl that I’ve been loving lately:

• Combination of any fruit you like. My favorite combo is banana, berries of some kind, and apples.

• Top with unsweetened almond butter, coconut flakes, and chia seeds. Cashews, walnuts, and cashews are all lovely additions to make it a little more filling if that’s what you need.

• A sprinkle of flaky sea salt doesn’t hurt.

I’m a big fan of eggs, but there are some days when I just want something a little lighter and sweeter and special. Typically, this is the only fruit I have for the entire day and it absolutely hits the spot!

Moral of this post: You can’t pour from an empty cup and that is especially true in pandemical times/political turmoil/mid-winter. We can (and should) do hard things, my dears!

Chili Lime Roasted Fingerling Potatoes

One of my favorite things to do is to walk through the farmer’s market with no purpose other than looking for the best, most beautiful product. This last week, that is not how my farmer’s market visit went down. Instead, the boys and I all but ran through in the hopes of beating a storm that was quickly rolling in. Dark clouds above us, strong wind gusts blowing in our faces, and a 4 year old who was so scared he needed me to carry him, meant a less than relaxing experience. Still, I managed to snag some beautiful raspberries that were perfect in a fool I made for my sweet sister’s birthday. And then there were these beautiful fingerling potatoes that were begging to be seasoned, roasted, and topped with queso fresco and cilantro.

Turns out, a stormy start to what I was hoping would be a casual, sunny visit to the market made me grab a couple things I wouldn’t normally buy. And if that means recipes that are this delicious, I’ll take it!

Chili Lime Roasted Fingerling Potatoes

Serves 4 as a side

• 1 lb fingerling potatoes, washed and cut in half lengthwise

• 2 teaspoons Trader Joe’s Chili Lime Seasoning (or a combination of chili powder, salt, and lime zest)

• 2 tablespoons avocado oil or olive oil

• 1/2 cup crumbled queso fresco

• lots of fresh cilantro

• 1/2 small onion, thinly sliced

• fresh lime juice and lime wedges for garnish

1. Preheat oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment.

2. Toss potatoes with avocado oil and chili lime seasoning. Spread in a single layer, cut side down, on prepared baking sheet. Roast 25 minutes or until golden brown and crisp.

3. Pile potatoes into a large serving bowl and season with additional chili lime seasoning if needed. Top with queso fresco, onion, cilantro, and lime juice. Serve additional lime wedges on the side.