So, as I write this blog post, I have to admit….I’m a bit down in the dumps. I’m not down because I have to write the blog, or come up with recipes (or adapt recipes) for the blog, but my discontent stems from my food photography skills…or lack there of. The majority of my shots are set up and lit the Exact. Same. Way. It pains me to admit I’m a “one trick pony” when it comes to photographing food for this blog.
Now, I’m not going to wallow in sorrow this entire blog post and bore you with “woe is me” bullshit. #anitnobodygottimeforthat
My sob fest was brought on last night as I cyber stalked other food blogs I follow. I hung my head in agony realizing my food photography sucked balls compared to theirs. Even though my food photography has improved over the course of a year, after comparing my photography to other blogs, it became painfully obvious how much I still have to artistically grow (especially if I want to make it in this food blogging racket). Suddenly it dawned on me I was looking at my progress entirely the wrong way. What I’m shooting now is WORLD’S better than what I was shooting a little over year ago! If I continue growing and improving, next year my photography will be better yet! My spirits began to lift as I recalled my very first blog post, which I’ve taken down for your non-viewing pleasure….you’re welcome. Dude, my food photography was horrendous when I first started! You want to see how bad it was? You do! Wait, you do? Oh man, don’t say I didn’t warn you….
AHHHHHHHH!!!! LOOK AWAY!!!!!! COVER YOUR EYES!!!!! RUN!!!!!!!!
So yeah it goes to show, I’ve improved, a lot. Reflecting on how much I’ve improved my food photography, in my short blogging life, got me excited to conceptualize Shock Munch’s future! I decided instead of being jealous of other food blogger’s talents, I’m going turn my inexperience into another period of education and growth. I’ve recently found the blog The Minimalist Baker and was pleasantly surprised she offers full video courses on food photography! She covers everything from lighting, styling, composing, to editing food photography. I was thrilled to even find an entire video chapter on color theory, with is my artistic Achilles heel.
I’m off to the craft store this week to find colorful construction paper to bring much needed pazazz to my photo’s. I look forward to playing around and hopefully switching it up to include a “non one trick pony” style to my shooting repertoire.
So I ask you to follow me along and watch as my photography improves (hopefully). I’m positive in the beginning I’ll falter here and there. I’m sure I’ll mess up and provide you with whack ass photo’s, but I’m confident I’ll produce some gems along the photograph-y way.
So, the moral of my story is this…. Sometimes the food coloring looks greener on the other side of the food blogging fence. It’s easy to get frustrated when you’re creative abilities don’t match a competitor…or peer. Instead of getting down on where your abilities are at today, instead think back to a couple years ago, and embrace how much you’ve improved. Don’t get upset if your current talents don’t compare to an established blogger, entrepreneur, artist, ect. That individual had to start from scratch at some point too! If you’re unsatisfied with your level of creativity, get inspired by other people’s achievements. Strive to get better, seek additional education, and make it a priority to celebrate your creative milestones!
Now, enough with my blabbering, on to the food!
For anyone who follows a low carb diet, this recipe is for you! This recipe is easy, quick, hearty, and addicting. I’ve begun making this protein bowl for dinner on a weekly basis now. Not only do Kieran and I love it, we crave it. It chalk-full of yummy goodness and has become my new definition of comfort food.
Side note, the main reason I don’t post recipes for carb-y filled breakfast foods, like waffles, donuts, pancakes, and french toast, is because high carb, sugary foods in the morning make me feel ill. My first meal of the day MUST contain protein in order for me to function. If you invite me to a pot luck brunch I’m always the weirdo that brings a carton of eggs just in case everyone else brings the sweet breakfast stuff. Countless times my family (and extended) hosted amazing and elaborate breakfasts during the holiday’s. I’m always the annoying one who asks, “Umm, can I just have some scrambled eggs?” instead of eating the sweet breakfast food they thoughtfully prepared for the entire family. Considering my need for protein, this recipe was a no-brainer.
I’ve made this protein bowl for dinner, but it’s also amazing for lunch. It’s no fuss, one pan (as long as the pan is non-stick), throw in a bowl, and go. I was inspired to adapt this recipe when I saw Chalene Johnson’s post on Instagram.
The original recipe is simply:
Pre-Seasoned Jenni-O turkey meat
Egg whites
Avocado
Tomato
Spinach
Black beans
I’m not a fan of pre-seasoned meats. I’m sure you can find organic style seasoned meats at the grocery store, but the majority of pre-seasoned meats I’ve found are crammed with extra sugar, salt, and un-healthy preservatives. So I opted to purchase non-seasoned ground turkey and season it myself. My add-ons in this recipe are: garlic, poblano pepper, onion, cilantro, lemon juice, and my own mix of seasonings. In the past I’ve made this with red pepper, corn, mushrooms, green onion, ect. It’s really hard to mess this recipe up. Besides the veggies, the seasonings I use change each time I make this recipe too. You can mix and match to accommodate your dietary likes and needs. Ground turkey is a lean and healthy option but swap out turkey with another protein (like chicken) if you’re not a fan. I can only imagine pork (with ginger and garlic) and ground beef would be fun to tinker around with too.
So yeah, if you’re looking for a low carb dinner or lunch, this quick recipe has your name on it! Hope you give it a try!
- 6 egg whites
- 3 garlic cloves, minced
- ½ cup white onion, diced
- 1 poblano pepper, diced
- 1 20 oz package of ground turkey
- 1 15oz can black beans, drained and rinsed
- ½ pint - 1 pint grape tomatoes, halved
- 1 5 oz package of baby spinach
- 1 avocado, diced
- Juice from half a lemon
- Your favorite type of seasonings. I added dashes of: Cajun Seasonings, ground cumin, oregano, red pepper flakes, soy sauce, Sriracha, salt and pepper.
- Heat 1 teaspoon of your favorite type of oil (olive, coconut, ect) in a large nonstick pan/skillet over medium-low heat.
- Add the egg whites and cook until they are the firm and no longer runny. You can either scramble the white eggs, or cook them whole, and cut them up into chunks later. Remove the cooked egg whites from the pan onto a plate, and set aside until needed. Wipe the pan with a paper towel to ensure no egg bits are left over.
- Put the pan back on the burner, and crank the heat to medium. Heat approx 1 tablespoon of your favorite cooking oil in the pan.
- Add the garlic and sauté until garlic becomes fragrant, approx 30 seconds.
- Now add the onion and peppers, with a small dash of salt and pepper, and continue sautéing until the vegetable begin to soften, approx 5-7 minutes.
- Add the ground turkey and your seasonings. Stir everything together, breaking the ground turkey into smaller chunks with your spoon or spatula. Continue to break the turkey into smaller, bite sized chunked as it cooks. Once the turkey is almost cooked, meaning you can see a hint of pink in the middle (approx 5-7 minutes later) add the black beans and let cook for another couple of minutes.
- Now add the entire 5oz package of baby spinach. Stir the spinach around until it completely wilts and cooks down.
- Time to toss in your tomatoes. Stir in the tomatoes and cook for another minute.
- Add the lemon juice, stir, and taste and adjust the seasonings if need be.
- Remove the pan from the heat, and stir in the avocado and egg white.
- Serve the protein mixture in bowls, and top with cilantro
However, when you taste for seasonings at the end, if you feel your dish is missing something, add a bit more lemon juice before you grab more salt. Lemon juice helps wake up the flavors of a dish and it's a healthier alternative to adding additional salt.
To speed up the time to make the recipe, cook the egg whites in a separate pan. You can cook the egg whites and the turkey at the same time which will save a few minutes.
Adapted from Chalene Johnson.
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