woopsies.. mabad. got caught in the rain and forgot to add text! luckily this is a fancy picture featuring this year’s “it” vegetable: kale!
i’ve had a request from a friend to post a few things to make for lunch. she just switched jobs and is in that stage where she’s not sure where to go or if she can use the fridge or who to eat with…etc. actually, when she requested this she was surviving off of pretzels for the day! sounds bad. unless it’s pretzel slims she was eating because those things are addicting as all hell.
almost everyday i start myself off right with some almonds on my drive to work topped with vitamins: b12, e, d (so important for us cubicle dwellers), and fish oil. i bring with me domatcha green tea to spice up the afternoon hours as well as a kombucha. recently, i discovered the multi-green kombucha which i thought was green veggies but turns out its algae! it looks disgusting but is actually fantastic. try it.
for lunch: beans are my favorite thing in the world. shocker, i’ve told you that one thousand times. i just started making them a new way…
ma beanie salad
2 cups pinto beans – if dried make sure to soak them at least 5 hours and cook with a half inch of water above them + kombu
1/4 cup chopped red onion
1 tablespoon cayenne pepper
1 tablespoon miso paste
1 tablespoon soy sauce
power greens or baby kale
pomegranate seeds or really any seasonal fruit
1. in a small saucepan heat the beans and onion. once hot, add the cayenne, miso paste, and soy sauce.
2.heat through and stir until the paste is well incorporated.
3. put the beans in a container in the fridge to keep and use through the workweek.
4. in a smaller tupperware container add a 1/4 cup beans, as much kale as you’d like, and sprinkle with pomegranate seeds.
*if you feel like you’re being cheated of lunch, sometimes i mix greek yogurt (or tahini), lemon juice, chopped chives, and salt/pepper together for an easy but delicious salad dressing. use your judgement/taste for measurements 🙂