Has it really been since December that I last wrote here? All you need to know is I’m full of ideas and projects, which can only be a good thing for you, my dear reader. Alrighty then, on to business. Of the munchy kind.
“I’m too busy to eat right.”
“Hey, I’m lucky I even get to sit down and eat.”
“I just grab whatever because I’m always on a rush.”
And so on. I’ve heard it all, and dude, I’ve said it all. And you know what I say now? Bull to the shit.
Making healthier food choices can be easy– if you make it easy on yourself.
Listen, I’m no different than you and if I’m rushing to get things done and the baby has decided that she will shrill-scream to the top of her lungs lest she’s held with both arms and bounced like a human trampoline, but I’m starving and on one side there’s a salad to be chopped, assembled and dressed, and on the other side there’s a bunch of ready to eat Oreos, then fuck it and damn straight I’m stuffing those Oreos in my mouth– except I’m kissing them first for being the lifesavers they are.
Been there. Done that. Learned from it.
It doesn’t mean I’m failing as a human being for not being able to do it all at once. It doesn’t mean my baby is a demanding tyrant who won’t let me eat. It just means I have to make things easier on myself.
What this means to me is that on the weekends, when hubs’ work load may be lighter and older sisi Anna is around to help hold the baby I go on a two hour cooking and prepping rampage. If you give it even a little bit of thought you will find a pocket of time here or there where your life situation will allow for you to do the same. And there’s no shame in asking for help. Think about it: if eating is something you have to do every single day, isn’t it worth your while to give yourself the best chance of success by using a bit of time to set up a few healthy meals? I sure think so.
And here is a recipe ideal for this purpose: a truly super soup. Full of protein and nutrition, this is a meal you won’t regret. I made a HUGE batch of it, and am I ever thankful because it has made for a healthy lunch the last three days as I’ve been squeezed for time to cook. Store it, freeze it, keep it handy. Make it easier on yourself.
The Super Soup
4 C vegetable broth
1 C uncooked quinoa
1/4 C dry lentils
1/4 C dry split peas
1/4 C cooked chickpeas (you can used canned, but what I do is I cook dry chickpeas and freeze them in batches for cases like this)
1 onion, diced
1/3 C mixed veggies (I used frozen: green beans, corn, peas and carrot mix)
salt & pepper to taste
cilantro for garnish
goat cheese for garnish (optional)
Bring your veggie stock to a boil and add the quinoa, lentils, split peas, and bay leaves. After 15 minutes, add the onion, chickpeas and frozen veggies. Let it all simmer together at low heat for about 10 minutes more, add salt and pepper to taste, a bit of mustard powder, and sprinkle with dry parsley. Donezo. Seriously, that’s it peeps. Just remember to remove the bay leaves when serving.
To serve you can add goat, feta or panela cheese, or skip those to keep things vegan. Do not, however, skip out on the fresh cilantro. It makes things sooooooo good.
I love this kind of soup because it’s so easily transformed into something different. Add or remove any ingredients you want. Is it too bland? Add paprika. In the mood for zing? Ginger powder! Feeling daring? Chipotle powder (or adobo, omg yum). See? Now I’m hungry all over again just thinking of the possibilities. ENJOY.