The best food bloggers, the ones with the perfect photos of carefully placed props and ingredients, do not become the best by accident. They plan, they prepare, they take the time to improve their skills. They plan out what they are going to make, and have the shot all set up with props and perfect lighting before the food is even prepared.
This is why I’m not one of the best food bloggers…yet. Honestly, I don’t see myself getting to that point at anytime in the near future because my priorities are elsewhere, and that’s ok. I hope that you come here because I am a mom like you, a relatable person, someone who doesn’t have it all together. I enjoy cooking healthy food for my family and sharing inspiration with you. That’s why I started this blog in the first place, because I get excited about things like showing moms how to do a quick workout at home, and convincing the world that brussels sprouts are delicious. Sometimes I find myself getting a little too caught up in comparing myself to other bloggers or trying to be someone that I’m not. Then I remember that I have something unique to offer, a perspective that is my own, ideas that are original.
Most of the recipes I end up posting are not planned. I end up scrambling around to get a decent photo of our dinner before the sun sets because, hey this food tastes really good! That’s what happened today at lunch. I’ve been trying to get more creative with my lunches lately after following Sarah Stanley on Instagram. (If you want healthy food inspiration, definitely give her a follow.) I ended up throwing together a fried rice bowl that might have been my favorite lunch ever, and had to share it with you. The photos are from my phone, and you know I hadn’t planned to take any because the fried rice is in one of my oldest and most chipped bowls. Definitely no planning there! I also just threw it together, so the measurements are my best estimate of each ingredient.
But oh. my. deliciousness. I couldn’t not share it.
I may not be the best food blogger out there, but I hope that I still inspire you!
- 1 Tbsp. coconut oil
- 3 leaves kale, washed and trimmed from stem, roughly chopped
- 2 carrots, peeled and diced into ½-inch pieces
- 2 organic eggs
- ¼ tsp. salt & pepper (I used bamboo jade sea salt)
- 2 cups cold leftover coconut rice (see side note in instructions)
- 1 tsp. dark sesame oil
- 1 Tbsp. toasted sesame seeds
- 1 tsp. Sriracha
- Heat coconut oil over medium heat in a large wok or pan.
- Add kale and carrots, and saute for 3 minutes.
- Scoot kale and carrots to the side of the pan, leaving a hole in the center. Crack 2 eggs into the middle of the pan.
- As the whites of the eggs begin to set, use a spatula to break up the eggs and toss with the kale and carrots.
- Sprinkle with salt and pepper.
- Add cold rice to the pan and stir until heated through, about 3 minutes.
- Drizzle with sesame oil and sprinkle with sesame seeds.
- Serve with Sriracha.
- Side note: to prepare coconut rice, substitute coconut milk for water and cook rice per directions.
***Update: I made this again for lunch today and added chopped mango at the very end. It was even better than yesterday. Try it!***