It's Sunday night--maybe 4:45pm. You had a busy weekend, you're tired, you're hungry.
"What's for dinner?"
Take-out options: sushi, pizza, Thai, Italian.
It's moments like this where I fully realize and appreciate how different my life is, from just a few years ago.
Now, instead of calling and ordering take-out, I stand up from the table, rummage around my kitchen and make things like this instead:
Why spend my hard-earned money on dishes made by other people when I have the ingredients and know-how?
Why not take time out from working and rushing around and spend an hour preparing a wholesome meal for myself and my partner?
This is how I think now, as a health coach. loved this comment from a pal the other day, "making this tonight, thanks for the inspiration."
SWEET POTATO, BROCCOLI & CABBAGE STIR-FRY
two large sweet potatoes, sliced or diced. Your choice. four crowns of broccoli, chopped into small pieces 2 cups cabbage, shredded or finely chopped 1 cup onion, diced 2 cloves garlic, minced 2 Tbs sesame oil 2 cups quinoa or brown rice, cooked powdered ginger, dash of cinnamon, soy sauce, rice vinegar to taste
1) In a pan, add the oil and onions. Cook them down over med. heat until they begin to soften
2) add the sweet potatoes and broccoli. Dense veggies need more time to cook, so add them first, then the cabbage.
3) Stir over medium heat.
4) when the veggies are softened to your liking, add the garlic and seasonings. Toss and serve over rice or quinoa.
Storing leftovers in glass containers in the fridge and adding these simple ingredients to stretch them out and change them up a bit a few days later:
- 1 1/2 cups tofu, diced
- 1 package frozen mixed veggies