I don’t know about you, but I don’t know anyone who lives a “simple” life. I mean in terms of schedule. I don’t know anyone who has the time to tend to family, the house, themselves, their work and home-cooked meals each and every day. Heaven knows I don’t. Add to that we really should be exercising, sleeping well, and have time for leisure activities. What?!
So if you’re like me no two dinners each week look the same. Gabby and I have a mix of meals grabbed on-the-go and meals cooked at home. The one semi-constant is that dinner is our quality time together. I say “semi” because with our unusual schedules it’s not always a possibility! But we try.
I believe that a meal shared in a positive setting does our bodies even more good than its nutritional information guide could outline. Start with a smarter/cleaner/more nutritionally sound meal and you’re on the right track. Share it with those you love: true Wellness.
So in that spirit here are three meals I cooked up last week for Gabs and me. I’m often perusing magazines, websites, Pinterest, and old cookbooks for inspiration and adapting them to meet what the two of us will like..feel free to further adapt for yourself! The other four meals from last week? Well, we dined out twice and fended for ourselves twice. That’s the “unusual schedule” part of was telling you about!
Kung Pao Chicken Stir Fry
1 can chickpeas, drained and rinsed
1 tbsp sesame oil
2 stalks celery, sliced
1 large carrot, peeled and sliced
4 cloves garlic, minced
3 cups sliced mushrooms
1 red bell pepper, sliced
1 cup sugar snap peas, trimmed
2 chicken breasts, sliced into strips
Salt to taste
1/3 cup toasted almonds, sesame seeds, and/or peanuts
Cooked rice, enough to serve your crowd
3 small red chiles, minced
¼ cup rice vinegar
¼ cup tamari
¼ cup vegetable broth
2 tbsp peanut butter
2 tbsp tapioca starch
1 tbsp maple syrup
2 tsp sesame oil
-Whisk together all the sauce ingredients, add the chickpeas and set aside.
-In a large skillet on high, heat the sesame oil. Add celery and carrots and saute for 3 minutes. Add the garlic, mushrooms and chicken and saute for 2 minutes. Add the sauce/chickpeas and cook for one minute and set aside.
-serve over rice and top with toasted nuts.
Pasta with Broccoli Rabe and Beans
¼ cup olive oil
6 garlic cloves, minced
¼ tsp dried oregano
½ tsp fennel seeds, crushed
¼ tsp red pepper flakes
1 can cannellini beans, rinsed and drained
1 pound broccoli rabe or florets, cut into small pieces
1 pound orecchiette pasta
2 ounces parmesan cheese
-heat oil in a large skillet over medium heat. Add the seasonings and cook about 30 seconds. Stir in beans and cook another 2 minutes, set aside.
-bring a large pot of water to boil and add the broccoli and salt and cook about 2 minutes. Transfer the broccoli to the beans and use the same water to cook the pasta according to directions. Reserve one cup of the pasta water and add the pasta to the bean mixture.
-add pasta water until you have the consistency you like, then stir in the parmesan and serve.
Slow Cooker Indian Chicken
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp tomato paste
2 tbsp minced ginger
4 cloves garlic, minced
2 tsp each cinnamon, cumin, coriander, cardamom, salt
1 tsp black pepper
½ tsp each cloves and nutmeg
1 can pureed tomatoes
2 lb chicken thighs
½ can coconut milk
-stir all ingredients together in a slow cooker and cook on low 6-8 hours. Serve over rice.
If nothing else I hope this inspires you to hit the reset button and shoot for one more meal cooked and shared at home than you did last week. It’s a ritual that means so much for our wellness on the whole. Hugs to you and see you next time!
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