Happy Monday, Foodies!
A lot has happened in the past three weeks- tour ended, Matt and
I moved back into our old apartment (joy!), and life has been all around busy. SO busy, in fact, that I missed my one year anniversary of writing this blog! I guess I need to have grace with myself since it was on our moving day, but alas, it has come and gone.
Thinking about how I felt starting this blog a year ago really makes me want to put more time and effort into my learning and take it more seriously. I don’t want to make any promises, but my goal is to seriously step it up for this second year! I am excited about the journey I am on, and that you’re here to read along with me 🙂
With that said, here’s a yummy, nourishing recipe for your lunch this week! Enjoy!
One of my new favorite go-to lunch (or even dinner) recipes comes from Heidi Swanson’s newest cookbook, Super Natural Every Day. It is incredibly quick, full of flavor, and nutritious- not to mention very filling! The quantities below make enough for at least 2-3 servings- I make a large portion and eat it throughout the week. The flavors get better as it ages, too!
2 15-oz cans of organic black beans
1 jar olive oil-packed sun-dried tomatoes-chopped into small pieces, liquid reserved
1 6-oz package of feta cheese (flavored, if you prefer- black pepper is nice here)
¼ cup of slivered almonds, toasted (optional)
Rinse the beans thoroughly in a colander- this really effects the recipe. Not only are canned beans packed in liquid that changes the color/flavor of the dish, but the cans themselves contain BPA, and we don’t like that! Giving the beans a good rinse (until they stop ‘bubbling’ on water contact) gets rid of most of the liquid and, therefore, chemicals that we don’t want to ingest.
Once rinsed and patted dry, combine the beans with the tomatoes and their oil, coating the beans so that everything looks uniform and sort of ‘glistens’. Fold in the feta and almonds, and you’re done! you can add some salt and pepper or even a splash of lemon juice if it suits you.
I eat this raw with a spoon, but I think it would be lovely wrapped in a whole-grain pita for a little bit more substance. You could even heat it up! Enjoy!