If you are looking to change your eating habits, want to learn how to cook simple meals, or try to get back on your feet after experiencing an illness or injury, one or both are worth a try.

Growing up, all the men and women in my family were great cooks. My paternal grandfather maintained a small garden in the yard growing watermelons, tomatoes, rhubarb, raspberries, and strawberries to name a few.

You would find me in the kitchen oohing and ahhing. I considered myself an excellent taste tester.

I had no interest in learning how to cook. Someone would start to try and show me something and my eyes would glaze over. It seemed too complicated to me.

The Travel Foodie

Everything was made from scratch. I loved to watch her cook and explain the process of creating a dish versus the women in my family saying, “I just do a little bit of this and a little bit of that.” I wasn’t ready to take the plunge just yet.

Minneapolis/St. Paul wasn’t always the melting pot of cuisine. Sometimes I would just travel just to enjoy unique foods. Early travel for me was about all about the food experience and checking the box of major cities I visited.

Times have changed. One of the most underrated cities is now my food mecca. I can go explore Eat Street and imagine myself somewhere else one bite at a time without haven’t to go across the pond.

The Fight to Reduce Chronic Inflammation

Chronic pain and fatigue made me too tired to cook and I would make frequent fast food stops. This lifestyle according to my nutritionist increased the amount of inflammation in my body. A co-worker introduced me to Home Chef.

I signed up for weekly delivery. Fresh ingredients, pre-measured, and easy to follow recipes are what I needed. After six months, I added Hello Fresh. I rotated between the two every other week.

My favorite meal to learn how to make was fish tacos. I have had some excellent fish tacos from small shacks near the ocean.

A fish taco isn’t just a fish taco. After making a couple of recipes, I began to experiment followed by simple breakfast food.

Becoming a cook in training has led to pressing pause on Home Chef and Hello Fresh. I am having too much time exploring DIY recipes on the All Recipes app.

The Path to DIY Breakfast Recipes

I like to eat a traditional breakfast as I suck at cooking breakfast items. Working in the cubical farm, I would either eat DIY breakfast recipes I found online in my car or in front of my work computer.

Some of those free continental breakfasts aren’t that great either. It’s sad my cooking can rival some of those places that shall remain nameless.

Thank goodness for Waffle House. It’s the only place I would drive a long way to eat at. I think the nearest one is 8-hours away.

I am convinced the best way you can honor yourself is to cook yourself a meal. One of the reasons I like visiting farmer’s markets is asking locals about how to cook an item.

I started to take my creations on the road with me. My hotel preference is a full kitchen or kitchenettes at Staybridge Suites and Candlewood Suites. This is what made me really start to enjoy cooking.

Two Items I Don’t Travel Without

I keep it simple with a carry-on and small handbag anytime I travel. It has helped me to avoid missing flights with tight connections. Depending on the destination, packing can be a challenge.

Two items I always bring with me is my Dash mini rice cooker and Magic bullet blender.

I bought both on Amazon. The recipe books are easy to follow. All you have to do is buy the ingredients.

I like to pack a ziplock sandwich bag of Carolina Gold rice I buy online from Carolina Plantation Rice.

A ziplock bag of hard red spring wheat berries I buy through Amazon from a 5th generation family-owned farm from Washington state.

A smaller bag containing sea salt, and other seasonings like nutritional yeast. I will pick up a vegetable or meat side dish from the local store or a food truck.

Easy Food Recipes

1. Carolina Plantation Rice

While watching a travel food episode filmed in South Carolina, I learned about heirloom rice called Carolina Gold.

I have tried a lot of varieties of rice around the world. hHands down, this one is my favorite.

One of the reasons why I enjoy cooking Carolina Gold rice is how aromatic it is.

You don’t have to add a lot to it. If you do, you will ruin the dish. I’m not joking.

The rice is not cheap, but what delicious entrée isn’t? We remember the meals that bring the greatest comfort made with love regardless of currency.

This isn’t your typical store brand rice. In my opinion, it’s worth every penny and worth a try.

The white rice will arrive in a cloth sack with cooking instructions.

The rice history of coastal South Carolina in the Americas dating back to the Colonial Period to the present day brings a deeper appreciation of the many hands who planted and harvested a delicate yet flavorful rice.

Due to the rich soil, climate, and water of the low country that is the reason for the distinct taste and flavor.

The taste of this long-grain rice can complement and easily compete with any cuisine.

Here is how I enjoy Carolina Gold easy butter and pepper side dish.

2. Cold Wheat Berry Breakfast

Ingredients

• 1 cup of wheat berries
• 2 cups of water
• 1/2 teaspoon of sea or ground Himalayan salt
• 1/2 cup of frozen or fresh blueberries
• 1/4-1/2 cup of cashew milk
• 1/4 a cup of chopped almonds
• 1 tablespoon of maple syrup

Directions

• Add 1 cup of wheat berries to the rice cooker.

• Stir 1/2 teaspoon of sea salt into the wheatberries.

• Add 2 cups of water.

• Press the ‘Rice’ button. Cook for 30-40 minutes or until the rice cooker switches to ‘Warm’.

• Put a handful of wheat berries, blueberries, chopped almonds in a bowl.

• Pour 1/4-1/2 a cup of nut milk over the wheat berries and fruit until slightly covered.

• Drizzle 1 tablespoon of maple syrup on top.

3. Cold or Hot Quinoa Breakfast

Ingredients

• 1 cup of quinoa
• 2 cups of water
• 1/2 teaspoon of sea or ground himalayan salt
• 1/2 cup of dried cranberries
• 1/4 cup of heavy cream
• 1/4 a cup of chopped almonds
• 1 teaspoon of maple syrup

Directions

• Add 1 cup of quinoa to the rice cooker.

• Stir 1/2 teaspoon of sea salt into the quinoa.

• Add 2 cups of water.

• Press the ‘Rice’ button. Cook for 30-40 minutes or until the rice cooker switches to ‘Warm’. To enjoy cold the next day, leave the quinoa in the refrigerator to cool overnight.

• To enjoy hot right away, add a couple of scoops of quinoa, a handful of dried cranberries, chopped almonds in a bowl.

• Pour 1/4-1/2 a cup of heavy cream over the quinoa, dried cranberries, and almonds until slightly covered.

• Drizzle 1 teaspoon of maple syrup on top.

4. Avocado Smoothie

Ingredients

• 1 avocado
• 1 cup of whole milk
• 1 tablespoon of buckwheat honey or maple syrup to taste

Directions

• Add ingredients to the Magic bullet blender.

• Blend for one minute.

Pour into a glass. Don’t forget your glass smoothie straw. Bon appetit!

5. Tomato Sandwich

Ingredients

• 1 heirloom tomato
• 6 oz baguette
• Mayonnaise (Hellman’s, Duke’s, or Blue Plate)
• Salt
• Pepper
• Lemon infused extra virgin olive oil

Directions

• Slice the heirloom tomato and put it into a bowl. I chose heirloom tomatoes for its natural saltiness. The recipe asks for salt and pepper and oil. Remember, a little goes a long way.

• Sprinkle a pinch of salt, pepper, and a drizzle of lemon-infused extra virgin olive oil over the tomato slices and stir with a spoon. Set aside.

• Slice the baguette into thirds. Save the rest to enjoy later or another day.

• Put a layer of mayonnaise and sprinkle a pinch of salt and pepper on each baguette slice.

• Add the heirloom tomato slices. Have napkins available or eat it over a sink. Bon appetit!

With all of this food, you are going to need a tasty green tea lemonade to complement your meal. Check out my post, DIY Matcha Green Tea 2 Ways for the recipe.

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