spinach

Italian White Beans over Quinoa

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  The most amazing thing about this post isn't the recipe, guys. It's nothing that's going to win any culinary awards, even if it is damn good.

What's amazing is how it came together. And how easily you can pull off the same thing, with a little pantry prep.

Last week, I was standing in my kitchen. Starved and wanting to whip up something veggie-based and delicious, I wanted to play the game, What Can I Make That's Delicious and Easy? This is what I came up with. It's easy to do this when I keep some basic staples stocked in my kitchen. Cans of beans, diced tomatoes, fresh dried herbs, fresh garlic and onions. Some fresh greens in the fridge are a good idea, too.

On your next trip, throw a few of these in your cart so when you haven't planned ahead, you can read this recipe and take delight in knowing you are prepped and ready for an awesome, easy dinner!

 

Italian White Beans over Quinoa

1 large can white cannellini beans 1 large can diced tomatoes 2 cloves garlic, sliced 1 small onion, diced 1 Tbsp olive oil 4 large handful fresh baby spinach 2 cups quinoa, cooked 1 Tbsp dried oregano 1 tsp dried basil 1 tsp dried rosemary

(you can also just add 2 Tbsp Italian seasoning blend)

 

In a large skillet, add olive oil and heat until warm. Add onion and cook until browned. Add tomatoes, beans, dried herbs and garlic. Simmer for 15 minutes.

Add baby spinach and stir into bean mixture until it wilts.

Serve over cooked quinoa. Topped with shredded cheese of choice. I HIGHLY recommend the Robusto from Whole Foods Market.

 

Buonissimo!

Mexican-Inspired Dinner in 15 Minutes

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Friends, I recently declared in my newsletter that I'm no recipe guru. I will leave the recipe-mastering to folks who do it much better than me. Know what I can offer you? I can offer you advice on how to throw whole food together and make it taste halfway decent.

Here's what I did the other night when I was hungry, tired and wanted something nutritious with barely any work.

Mexican-Inspired Dinner in 15 Minutes

Feeds 2 with leftovers

you'll need:

2 cups of black beans, rinsed 2 cloves garlic, minced 1 medium onion, diced 1 Tbsp of coconut oil

1 tsp cumin 1 tsp chili powder 2 cups diced tomatoes 1 avocado 2 cups quinoa, cooked 1 sweet potato, diced 1 cup fresh baby spinach leaves

do this:

In a small pot, bring 2 cups water to a boil, add the sweet potato chunks and boil until soft. Drain and set aside.

In a small sauté pan over medium heat, melt the coconut oil and brown the onions until they are translucent. Add the brown beans, chili powder, cumin and garlic. Set heat to low and simmer for five minutes, stirring often.

Per person:

Combine 1/2 cup of the bean mixture, a handful of sweet potato chunks, 1/2 cup diced tomatoes, 1/2 cup quinoa, 1/2 cup spinach and top with 1/2 avocado, sliced.

Add a pinch of salt.

Still hungry? Eat more. It's all veggies and whole foods--you can feel good about it.

But make more next time, so you have leftovers. ;)

 

Real food is so fun, so good and so simple.  Eat it.

 

The Easiest Breakfast in the Freakin' World

Ok.

Ingredients:

1 hard-boiled egg (these take some time to perfect, allow yourself the time to learn the art)

multigrain bread

preferably fresh

frozen spinach

Gomasio (sesame seeds, sea salt and garlic powder)

coconut manna (coconut oil mixed with the flesh too--it's amazing)

fresh raspberry jam

1 tsp of ghee (search for ghee on this site--I've written about it before)

Instructions

1) Put the ghee in a pan and add the frozen spinach.

2) Toast the bread.

3) Slice the egg.

4) When the bread is toasted, add the coconut manna and jam.

5) When the spinach is thawed, put it on a plate and shake gomasio over it.

6) Sit and realize how simple and delicious whole food truly is...