Have a healthy, happy Valentine’s Day!
Lately I’ve been looking for something I could make that would include:
- whole grains
- dark, leafy greens
Dave and I both love meals in bowls. The búns and salads at one of our favorite local Vietnamese restaurant, Saigon Cafe, are perfect one-dish meals because they’re full of noodles or greens, herbs, chicken or tofu or shrimp, and are happily topped by a tiny load of peanuts. The Chipotle bowls and salads are addictive and are happy layers of rice and beans with loads of spicy meat or crumbled tofu, my favorite vegan lunch to eat out. Rich and filling without being fattening, you can add cheese or guacamole if you’re feeling lean. The bright and just spicy enough pico de gallo is usually enough for me and I skip the extra fat calories.
At home I occasionally throw together similar meals, but generally leave it to the restaurants so we can enjoy the bowls there. But when you eat all three meals together at home as we do (except when one of us travels, which is often), you begin to look for something that will be cooked up at either lunch or dinner, yet could provide leftovers for the next day so that you’re not always trying to create meals from scratch. Today I spent the entire day going over the changes needed to be made to the book after the proof readers had their way with it. I was buggy-eyed and sore-backed by the time I got out of my chair at 5. (While it seems like it’s taking God’s own time, I’ve only been working on this book for a year and a half. It’s just that I figured it’d be done just a bit more quickly. Insert scream.) In other words, I needed simple. Continue reading