Allow me to explain the past couple of weeks.
Last week, the internet at my apt was broken. This week, I've been sick. Not just cold sick - we're talking hugging-the-toilet-bowl-breaking-out-in-sweats sick. I'm starting to feel normal again, but I'm still not 100%. Baby steps. This morning I went on a walk/run in the snow for about 45 minutes and although I felt dizzy/nauseous for a lot of it, I just tried to take deep breaths and relax. Running is probably NOT the best thing for me right now, but after being still for three days in a row I just had to get out and do something.
I've been wanting to post a recipe for a simple dish that I made recently: quinoa + grilled vegetables with "bacon" tempeh. The dish took me around 30 minutes to make - just like Rachael Ray, except I don't have her annoying accent and I don't misspell my name :)
Step 1: Take 1 cup of quinoa and 1.5 cups of water and combine in a sauce pan. Bring to a boil, then simmer until the quinoa is fluffy. I add a spoonful of chicken or vegetable base to the mix to give it some flavor.
Step 2: While the quinoa is cooking, chop up your veggies (I used zucchini, squash, onion, and spinach at the end) and sautee them to your desired tenderness.
Step 3: Take your "bacon" tempeh (also called Fakin Bacon - find it at Whole Foods) and crumble it into bite-sized pieces. Add the tempeh to the veggies for the last 3-4 minutes of cooking so it can warm up. Tempeh just has to be heated up - you really don't need to "cook" it.
Step 4: Combine quinoa, veggies, and tempeh in a large serving bowl and EAT!
*note - spinach cooks in a matter of minutes so you could add it after the tempeh and it would wilt soon after.
You can't see the quinoa really, but it's on the bottom!
I used 1 cup quinoa, one zucchini, one squash, 1/2 onion, 3-4 strips of tempeh, and a few handfuls of spinach, and I think I got 3 meals from it. It's so delicious, easy to make, and easy to customize too.