Guys. We have nearly made it through the wilderness of healthy-eating January. Take a moment to congratulate yourself for every hearty pile of kale, every serving of whole grains and every lean protein eaten over the past several weeks – they’ve been doing the Lord’s work, atoning for past indulgence with a cleansing wash of nutrients. I have to say, though, this year it has felt more like a gift than a penance.
With salads and grain bowls, oatmeal and juices, we have been reborn. Maybe I’m just getting old and persnickety, but after a year or two of tweaking my eating habits, I’m actually starting to like such adult concepts as more-vegetables-than-starch on a plate or fruit for dessert. I know, I KNOW.
Somebody take my temperature.
This recipe is one of my favorite fall-back dinners, for when I’m drawing a blank but want something reliably tasty and healthy without reinventing the wheel.
Usually my weekly menu plan looks something like this: one fancy-pants bloggable meal, one salad-plus-protein, one oops-I-forgot-I-needed-to-start-dinner-so-what-can-I-make-fast-’cause-I’m-getting-hangry, and a mix of leftover compilations to fill in the gaps (and in the interest of realness, usually one night of our favorite neighborhood Indian food buffet). We probably eat this dish at least once every couple of weeks, and I’d like to say it’s because of the heart-healthy Omega 3 fatty acids or wholesome ingredients, but its mostly because of the ease of prep and how quickly everything comes together.
I’m usually a scrounger when it comes to lunch. If I hem and haw at the fridge long enough, eventually I can Iron Chef that situation and come up with something that will sustain me until dinner, however unglamorous. Some days its just an old pear and some cottage cheese with cinnamon and honey, other days its whatever is leftover from the night before.
And some days, you get lucky with a magical combination of bits and bobbles that come together like the most masterfully planned dish.