So let’s talk about lunch! I always bring my own lunch to work, but Tupperware in a plastic bag just isn’t that fun. I love the classic paper bag, but it’s not the most reusable (I mean use it 3 times and it’s falling apart..) So I found some cute reusable alternatives!
I found this recipe yesterday while looking for lunch ideas and since I have everything I need to make this slaw it is! (and I mean.. who doesn’t love a good slaw.. my grandmother makes the best!) … Today’s lunch: Peanut, Carrot, and Cabbage Slaw.. (I put some fried tofu in there to make it more filling…)
for the salad- -3 cups cabbage, shredded -4 large carrots, grated -4 green onions, thinly sliced -4 large radishes, thinly sliced -1 tsp sesame seeds, for topping -1/4 cup roughly chopped peanuts, for topping
Directions: 1. Combine all of the dressing ingredients in a small bowl and whisk to combine. 2. Toss cabbage, carrots, onions, and radishes in a large bowl, mixing well. Add dressing and toss well to evenly coat. Top with sesame seeds and peanuts. Serve immediately or refrigerate for a few hours until cold
You know those days when you have absolutely nothing in you’re fridge?? That is today… And what to you do when that happens (I don’t mean cereal…) You make some soup!
Healthy & Hearty Red Lentil Soup Serves 4
1 cup uncooked red lentils
1/2 cup cooked brown rice
1 quart low sodium, organic chicken or vegetable broth
2 cups water
2 medium carrots, cut up
2 stalks organic celery, cut up
1 cup organic baby kale
1 cup organic baby spinach
1 tablespoon olive oil
1 teaspoon garlic powder
Sea salt and fresh ground pepper to taste
1. In a medium pot, bring 2 cups water and 2 cups chicken broth to a boil. Add in lentils, reduce to medium heat, and cover until beans soften and begin to blend in with the liquid, about 15-20 minutes. Add in more chicken/vegetable broth if necessary.
2. In the meantime, sauté celery and carrots with olive oil in a medium saucepan over medium heat for 5-10 minutes or until slightly softened. Add in spinach and kale with a little chicken/vegetable broth until greens are wilted, about 5 minutes.
3. Once the lentils are fully cooked, transfer the sautéed vegetables into the pot and reduce heat to low. Add in cooked brown rice, garlic powder, and sea salt and fresh ground pepper to taste. Stir it all up and you’re good all set!
I love beans. They’re an inexpensive, healthy and tasty protein that I eat at least a couple times a week. But I don’t love canned beans, which I find flavorless and mushy compared to beans cooked from scratch. So instead of relying on canned beans for quick weeknight meals, I’ve started cooking big batches of from-scratch beans and freezing them, so I always have perfectly cooked beans on hand and ready to thaw for dinner.
Yeah, I know we said that I was going to cook more.. but I have my first big exam of the year coming up on Friday so I’ve spent every moment studying the past week! My lack of time and ambition (AND MONEY…. yeah I’m a student…. pasta is my friend!) led me to this recipe! I already knew how to poach eggs (Yea, after watching Julie & Julie my friend and I spent one hour trying!! It’s not easy, but they taste sooo much better than normal ones… I promise)
So all you students out there… (Or anyone who likes fast/cheap and easy food…)
I put a large pot of water to poach eggs. While the water comes up to temperature, I wash, destem, and chop the kale (Just use what you like, anything will do) . Then I place it in a sauté pan (Or a normal pan… I only have one type of pan…) drizzled with oil and let it cook over medium-low heat. While the kale sautés, I poach the eggs. Cook the rice, everything cooks at once, taking 16 minutes or so for a total of four plates.