I’ve always prided myself on my interesting serendipitous cooking techniques. Baking is my specialty. I can bake insanely complicated recipes and put my own flair on the simplest of creations. However, I’ve never been much of a cook. I like to call my cooking techniques serendipitous, meaning that I just take random ingredients from my pantry and refrigerator and put them in a pot and hope for magic.

Being in the #fatoff has given me a new approach to my serendipitous cooking. I’ve found I’m a pretty good chef even when I am taking careful consideration of what I am putting into my body. When I first started watching my nutrition I was doing just the basics and every meal I had was the same. I have a feeling that most of my lunches might be that way as some of my nightly dinners during the week. However, this weekend I started getting creative. I bought some delicious scallops and pan grilled them with some broccoli and pineapple for dinner on Friday. Yesterday I had a delicious breakfast of brie covered mushrooms and egg whites along with grapes.  Today, I made myself some sauteed peppers, onions, mushrooms, and zucchini mixed in with some beef and tossed in tomato sauce. Trust me, the picture does not do it justice. It’s delicious.

I’m excited to see what else I can come up with on my own and from the inspiration of others. I’m also looking forward to the day I can have tea again… and Sweet Republic However, for now, I am truly enjoying how good food can really be, even when I’m the one making it.