<– I heard that joke at Jekyll and Hyde when Adam and I went there our first year in NYC. The food wasn’t very good and the drinks were overpriced, but that joke has stuck in my repertoire.
After a week of eating takeout (crap) I am more than ready to get back to healthier living. I’ve got my kitchen mojo back and was ready to bang out two healthy home-cooked meals today.
Lunch was an old recipe that got some needed updates.
Berry Better Than Spaghetti, serves 5
- 1 cup hard red winter wheat berries
- 2 tsp evoo
- 2 heaping cups frozen turnip greens
- half a large red onion, roughly chopped
- 14 oz package ground beef style veggie protein
- 24 oz jar marinara sauce
- In a covered pot, soak the wheat berries overnight in 4 cups of cold water.
- Place the pot over high heat and set a timer for 50 minutes. When the wheat berries have come to a boil reduce the heat and simmer for the remaining time. After 50 minutes, remove from heat and drain any remaining water.
- While the wheat berries are cooking, heat 1 tsp evoo in a large pan over medium-high heat.
- Place turnip greens in pan and cook 2 minutes, stirring regularly. Season with salt and pepper.
- Add remaining tsp evoo and onions to pan and cook 2 minutes.
- Add veggie protein to pan and cook 4 minutes, using the side of your spatula to break up the “meat” into smaller pieces.
- Reduce heat to low, and add cooked wheat berries and marinara sauce to pan for a final 3 minutes.
The amalgam of textures and flavors was just perfect, wheat berries give great chew.
And this dish freezes well so I’ve got two servings in the freezer for the next week when we don’t feel like cooking.
I walked to school this afternoon and slowly sipped a soda through my two-hour class. It’s been 12 hours and I’m still overjoyed about not having to wear my retainers during the day.
After class I stayed at school to work on a group project with my friend Kim. Among other things, we made this –
We’re doing a nutrition lesson at a pre-school in a few weeks and I think it’s going to be a lot of fun.
When I got home I had a dapple plucot.
And a toasted bagel with strawberry jam and SmartBalance Light.
I made it to-go because I multitasked and ate while I walked the dog.
Dinner was similar to lunch – grain, veg, sauce – but fabulous in its own way.
Tempeh Brown Rice Casserole, serves 4
- 1 cup (raw) brown rice, prepared according to package directions
- 1/2 cup chopped pecans
- 1.5 heaping cups baby spinach, roughly chopped
- 12 oz tempeh, chopped
- 3/4 cup nayonaise
- 1 cup green salsa
- Preheat oven to 375 degrees Farenheit.
- Heat a dry skillet over medium-high heat. Place nuts in skillet with a pinch of salt. Cook 2-3 minutes, stirring regularly. When the nuts are just starting to smell toasty they’re done.
- Combine all ingredients in a large bowl and stir to incorporate. Pour into a greased 8×8 casserole dish.
- Bake for 20 minutes.
Plus a side of roasted zucchini.
This green meal was also great.
My plans for the rest of the evening include a trip to the gym; no ifs, ands, or buts!
Off the top of your head – grain + veg + sauce; what would you combine?