Eat me.

Wok This Way.

Breakfast stir-fry with green tea.  

My favourite thing for breakfast has always been lunch.  Here I heated up a wok with 1 teaspoon of peanut oil in it and threw in an egg that had been lightly beaten and combined with ginger and a bit of soy sauce.  I let that cook and fluff up, then tossed in a bunch of different veggies, and a cup of last night's refrigerated jasmine rice.  Took it off the heat, stirred in a tablespoon each of oyster sauce and Chinese black vinegar, and 好吃.     

Easy Peasy Fish Tacos.

Tacos de Pescado, otherwise known as the best tacos in the world!  

This is super simple to make and mouthwateringly delicious to eat.  I used mahi-mahi, but you can use any kind of fish.  Simply pack a bunch of store-bought taco seasoning on both sides of the fillets and grill to perfection.  Chop up all the goodies you want to go in your whole-wheat tortillas...I chose to include cilantro, leafy green lettuce, fat-free sour cream, salsa, and avocado.  Wrap 'em up and enjoy.  The game changer here is my favourite condiment of late, chimichurri...and you'll kick yourself if you don't add a squirt of fresh lime juice.  ¿Como se dice 'yummy' en español?

Guilty pleasure.

Tuna sammi with lots of lettuce and some cucumber.  

It's not difficult...you can figure this one out.  Haha...This may be look like a pathetic adult-amateur entry into this week's food porn Peep Show, but my tuna sammi was just too pretty to leave out.  And, it just goes to show that sometimes you gotta relax and just enjoy it.  Water-packed tuna, drained and enhanced with fresh dill, light dilly dip, salt and pep, and chopped up celery.  The whole-wheat kaiser was a bit of a splurge, but since I'm tracking everything I eat, I accounted for it.  This ain't your mama's tunafish sammi.

They call me "Recyclops" at MAC, and for good reason:  I don't like waste.  

I recycled the remnants of a healthy chili dinner from a previous night, added a couple pieces of rye toast, poached two eggs, and garnished with chimichurri to create a waist-reducing Eggs Benedict à la Suzie or maybe it was Huevos Rancheros Suzie-style.

¡Me encanta el chimichurri de Geoffrey!

You can get through life without knowing how to tango, speak Spanish, or navigate the cosmopolitan streets of Buenos Aires...but you simply cannot go through life without knowing the savoury succulence that is chimichurri.
Chimichurri is an Argentine steak sauce...but I use it on everything from warm new potato salad to baked chicken.  It adds immense flavour and vibrant colour to any dish.  It is ambrosial, or more likely the pre-Columbian equivalent.  Panchamama and Viracocha want you to try this sauce.
 
And, unlike butter, chimi is fresh and healthy...you want this in your fridge.  
Mi primo Geoffrey's Amazeballs Chimichurri
6 cloves of garlic
1/3 of a cup fresh flat-leaf parsley
2/3 of a cup fresh cilantro
2 teaspoons fresh oregano
1 teaspoon sea salt
1/2 teaspoon chili flakes
1/4 cup red wine vinegar
1/2 cup olive oil
 
Just so you know, exact measurements aren't necessary...I usually approximate the green stuff.  I do, however, measure the olive oil so that I can track the calories.  Throw the garlic and olive oil in the food processor first and pulse until the garlic is pulverised.  Then toss the rest of the ingredients in there and combine.  Y ya está...chimichurri!
 
De nada.

Dilly shrimp sammi with avocado.

The Cobweb photobomb special.


Combine cooked baby shrimp and a couple tablespoons of dilly dip, add waaaaaayyyy too many sprouts and some slices of avocado, stick between 2 slices of delectable Berliner rye bread.

Enjoy with tiki mug full of water, and an adorable cat.