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.
After two weeks of unbridled holiday gorging in Texas, the month of reckoning is upon me – being sustained solely by a diet of Tex-Mex, barbecue, kolaches and Christmas cookies, my body hates it when I go on vacation.
But I’ve gone through the wilderness and have emerged ready for all things green, nutritious and light.
As a general policy, I try to eat pretty healthily in my day-to-day life, focusing on eating fresh, whole foods and preparing meals at home, managing portions (sometimes) and even counting calories when I’m feeling motivated. I do have a serious weakness for dessert that is managed some days better than others, but as a rule, I try to keep it together nutritionally.
That is, except for “special occasions.”