Thursday, October 17, 2013

Tonight's Dinner. Tomorrow's Lunch.

Here's a curious thought. You know how interval training is supposed to make your fitness level go up? Well consider this, the included iPhone charger in my car seems to plug and unplug every few minutes, in intervals--very annoying if I don't have the phone on silence since each "interval" makes a sound. Does that mean that my iPhone is getting fitter?

I can say this much: if I plug it in when I leave the office, midway through my commute it's almost always close to fully charged. Make of it what you may, but I think intervals work!

OK, enough nonsense.

Now that I live alone (I moved in August) I really need to think strategically about dinners. Breakfast is usually a smoothie or pastry, and lunch is either a quick salad or something from the cafeteria at work. But come dinner I need a yummy meal for one. Although, if it's one that can provide leftovers for lunch, fine by me.

Here's a recipe for brussels sprouts that can be the base for many meals, including lunch and dinner. Simple, healthy and delicious: the three things that make me happy! Oh, and did I mention that there's various variations to this recipe? Thanks to Mark Bittman and his amazing How to Cook Everything book, I've found another favorite way to cook brussels sprouts. Enjoy this one!

Sautéed Brussels Sprouts Quinoa Salad (adapted from How to Cook Everything)
Active time: 20 minutes. Total time: 45 minutes.
Makes about 4 servings

  • 1 cup uncooked quinoa
  • 1 1/2 tablespoons coconut oil
  • 1 large onion, thinly sliced
  • 1  pound brussels sprouts
  • 1/4 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme
  • 4 cups baby spinach leaves
  1. Cook quinoa according to instructions and let cool for about 15 minutes. 
  2. In a large skillet, heat coconut oil over medium-high heat. Once hot, add onion strips and cook until browned, stirring constantly, about 10 minutes. 
  3. Meanwhile, remove rough ends from brussels sprouts and slice thinly, or in quarters. Set aside until onions are browned. Add brussels sprouts and water to skillet and lower heat to medium; sprinkle with salt and pepper. Cover and cook until brussels sprouts are tender, about 5 minutes. Remove cover, bring heat back up to medium-high and cook until remaining water is evaporated, about 5 minutes. 
  4. Remove skillet from heat and stir in balsamic vinegar and thyme. Set aside and let cool for about 10 minutes. 
  5. Divide spinach among four plates (or containers); top with quinoa and brussels sprouts. Add desired dressing and serve.

No comments:

Post a Comment