I saw a patient last week (a pregnant woman with gestational diabetes) that was habitually waking up to eat around 4am. For the life of me, I couldn’t imagine getting up to eat in the middle of the night EVERY night…and then came this week.
My insomnia has reached a new level of torture and in the midst of tossing, turning, and way too many trips to the bathroom, I was legitimately HUNGRY Saturday and Sunday night around 4am. So, I got up and ate a snack the first night. And the second night, I had prepared by keeping some dates next to my bed for easy snacking.
It took less than a week for me to commiserate with my pregnant patient’s middle-of-the-night hunger. It doesn’t seem to matter what I eat for dinner, either. Though, the benefit to eating less at dinner is the likelihood that I’ll not need Tums or will need less Tums before bed and during the night.
…Because, um, I keep Tums on my bedside table, too.
My phone, my Kindle, my clock radio, the baby monitor…Tums, and now, snacks.
Lately, we’ve been doing a lot of no-cook meals or easy meals that may have make-ahead components to them. Not too long ago, I got a TON of beets from my CSA and they sat in my fridge for a few weeks with no real plan for them.
A quick Google search later, I decided to try the Kitchn’s method for roasting beets and it worked liked a dream. It’s especially helpful if you have rubber gloves as to avoid neon pink-stained hands and fingernails. The roasted beets on this salad with simple ingredients and the stars of the salad: goat cheese and high-quality, aged balsamic is absolutely divine! Plus, the beets can be made ahead of time.
- 4 medium beets, rinsed
- 12 cups spring mix, loosely packed
- ¼ cup aged balsamic vinegar
- ¼ cup olive oil
- ½ cup walnuts, chopped
- 4 oz goat cheese, crumbled
- Preheat oven to 375 degrees F.
- Trim off each end of the beets and using tin foil, loosely wrap each beet individually and place on a baking sheet. Roast for 1 hour, remove from oven and allow to cool to room temperature. Peel off the skin of each beet using your fingers (gloves are helpful!) or a paring knife. Slice each beet and refrigerate until ready to use.
- Toss the spring mix with the balsamic vinegar and olive oil until well-coated. Top with walnuts, goat cheese, and roasted beets. Serve immediately.