One of these was entirely necessary this morning.
It was that kind of morning. And yesterday was that kind of day. Let’s just leave it at that.
Thank goodness Starbucks (and especially its Thanksgiving Blend… mmm…) heals most things. Or, you know, it helps, anyway.
Also consumed this morning? A cottage cheese mess.
Into the mix went:
- ~3/4 cup nonfat plain greek yogurt
- 2/3 pear, chopped
- big handful Go Lean Crunch! Honey Almond Flax
- 2 dashes cinnamon
- dash nutmeg
- ~tbs pecan pieces
- tsp pumpkin butter
It was pretty, at first.
Until it wasn’t.
And it was consumed early, as a result of my 5:30 am wake-up call to go to the gym. I wanted a real workout and had an early appointment, thus the ungodly waking hour.
To show you lunch, I need to back up to last night’s dinner. And, to explain last night’s dinner, I need to show you the following:
Because the picture doesn’t give you a great sense of its sheer size and mass, let me tell you this: that bag comes up to my knees.
I’m not big on white rice, but the purchasing of that bag of rice was not initially intended for consumption.
Lets just say that water and electronics are not the best of friends.
Anyway, in case you can’t tell, not much of that rice ended up being used for its initial intent, so I decided to start making a dent in it by using it for last night’s dinner. I like to think of it as a very small but optimistic way of making lemonade out of lemons.
I can barely take credit for this “recipe,” as this guy really gets all the credit:
(But I’m going to take credit for it anyway.)
That was one winner of a purchase.
Thai Curried Rice & Beans
makes 3 servings
- 1/2 cup white rice
- 1 cup water
- 1 tbs unrefined coconut oil (so much better than the refined variety)
- 2 zucchini, sliced & quartered
- 2 carrots, peeled & chopped
- 1 can chickpeas, rinsed & drained
- 1/4 – 1/3 cup Thai Yellow Curry Sauce (yum!)
Prepare your rice (with the water) in a rice cooker or pot. (Really, just a rice cooker. If you don’t have one, go out and spend the $20. So worth it.)
When the rice is about halfway done cooking, melt the coconut oil in a saucepan and saute the chopped carrots and zucchini.
When the vegetables begin to soften, add the chickpeas to the vegetables.
Once the chickpeas have begun to brown slightly and once the rice is done cooking, add the rice.
Finally, add the sauce. Allow the mixture to simmer for a few minutes or until everything is heated through.
Naturally, I couldn’t wait to enjoy this again at lunch today.
Water and electronics may not be the best of friends, but this Thai Yellow Curry Sauce and I are on the fast track for BFF necklaces.
Monday Morning Workout
35 minutes elliptical trainer
45 minutes boot camp
Updated 11/18/10: I’ve added this to The Nourishing Gourmet’s Pennywise Platter Thursday. Check it out for other great recipes!