Dillan DiGiovanni

Keep It Simple: Basic Cooking for Busy Nights

Dillan DiGiovanniComment

It's Monday night. Dinner time. You're tired.

Food shopping over the weekend? Yep, didn't happen for me either. I was involved in this conference all weekend. No food shopping. Whoops!

Here's a quick post to remind you that you DO KNOW how to eat healthy. I'm writing it because I reminded myself. Sometimes I get too caught up in my head about making an elaborate recipe and I forget that all I really need for a good meal is the following:

-greens, cooked or raw -protein, either animal or plant-based -additional vegetables, in vast amounts, cooked or raw -condiments and seasonings

I mean, really. That's about it.

Here's an example. I rummaged through my cabinets and found a can of beans and kelp granules from this amazing recipe: Creamy Tahini and Broccoli Pasta.

In the freezer, I found a package of organic frozen mixed veggies.

On the stove, I put a pan with about an inch of water and I dumped the package of veggies, the beans and about 4 5 cups of chopped up collard greens. Here's a quick demo on cutting up collards:

Step 1: trim them from the stem

HERE'S A VIDEO TO SHOW YOU:collards - Mobile

Step2: roll them up and slice across like pinwheels (watch your wee fingers!)

ANOTHER VIDEO FOR YOU:collards 1 - Mobile

I let all that simmer on the stove until the collards got BRIGHT green and super soft.

Put that in a bowl. Added some kelp granules and some Gomasio (sea salt, garlic and sesame seeds).

IMG_2919

That was dinner.

Just like that.