Wednesday, August 25, 2010
To be honest, I'm not much of a cook. It's not that I don't like cooking or that I can't make a decent meal; it's simply that there is not enough time in the day to dice and sautee, stir-fry and roast. Most days, by the time I get home from work, I am one hungry girl with absolutely no desire to wait for more food.
There is just no sense in pretending that I'm a gourmet cook, when I'm already spending so much of my energy being a blogger, runner, accountant, friend, sister, and daughter. So instead I will share my homemade meals made from frozen vegetables, canned food, prepared sauces, and fresh produce. All which take me less than 15 minutes to make, cost relatively little and are healthy. One more thing too, it's almost all vegetarian and most of it is vegan.
What's wrong with meat and dairy? Nothing, if you can afford the organic, hormone free, antibiotic free stuff. But if you can't, I think it's better to abstain as much as possible. There are plenty of sources of protien out there, and it doesn't have to come from tofu either.
So without further ado, here's today's lunch:
Lemon-pepper green beans:
2 cups frozen Haricot green beans
1 tsp Extra virgin olive oil or butter
1 tbs lemon-pepper
Salt, if your lemon pepper doesn't have any added (Mine is from Trader Joe's and it has salt in it)
Steam the beans for 3 minutes, or rinse with hot water for a few minutes. Add lemon pepper, oil or butter and salt to the drained beans. To serve, simply heat up in the microwave for a minute.
I enjoyed this with a quinoa salad that I bought from Dishes.