You know I’ve been traveling when. . .
- I CRAVE vegetables & green juice/smoothies
- I make a meal of ALL super foods [minus the cheese]
- . . . then eat it for lunch and dinner.
If only that was the same when it came to my workouts.
Even though I’m a good eater when I travel <just returned from Alt Summit>, I don’t get my daily dose of greens, grains and beans so when I return home, it’s ON!
This is one of my easy go-to, I NEED HEALTHY FOOD meals. It never fails me.
ps. I’m working on a post for “how to travel and still eat healthy & gluten-free”. I know a few of you have made the request. Not to worry, its a coming.
pss. Speaking of healthy. . . just a FEW SPOTS left in the next group health coaching series. Registration ends this Wednesday at 12pm PST, so you better hurry and sign up now!
Leafy Greens & Cannellini Beans with Fresh Tomato and Goat Cheese served over warm Quinoa
- 1 cup quinoa
- 2 tablespoons olive oil
- 3 cups leafy greens [kale, collard greens, mustard greens, etc.]
- 1 15oz can cannellini beans [white beans], drained, rinsed
- 2 fresh Roma tomatoes, sliced
- 1/4 cup goat cheese, crumbled [leave off if making this vegan]
- 1/2 teaspoon fresh thyme, optional
- salt + pepper, to taste
In a small saucepan, add quinoa, 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cover for 16-18 minutes or until all the water is absorbed. Remove from the heat and fluff with a fork; set aside.
In a medium/large pan, heat olive oil over medium heat. Add leafy greens, by the handful and toss until they begin to wilt, then add remaining greens. Toss with tongs until wilted. Add beans and cook for about 3 minutes or until lightly browned. Remove from heat.
When you’re ready to serve, place about 1/2 cup quinoa on your plate, season with salt and pepper. Add 3-4 tomato slices, top with sauteed greens and beans, then sprinkle fresh thyme. Optional, add 1-2 tablespoons of goat cheese.
Serves about 4
*gluten-free *vegetarian *dairy-free – optional
January 24 2012