What I like …

… about healthy eating:

It’s so easy.

When it was time for lunch today, rather than making a tuna sandwich on white bread (we’re all out of whole grain bread at the moment), I decided to eat something better for me, instead. Granted, tuna isn’t a bad choice — it’s full of protein and other good things, like Omega 3s, so you’re getting a lot of goodness in an efficient food — but this tuna was mixed with mayonnaise into tuna salad, adding a lot of extra fat calories. Eating it on white bread just seemed awfully self-defeating to me, and I’ve allowed myself too many “bad” foods lately. The scale and the fit of my clothes have begun to remind me of why I just can’t eat hamburgers and French fries. Denial only lasts until, as I pull my pants on, I discover I have to “oof” to button them.

So. Healthy food today. I’d made some brown basmati rice ahead yesterday, cooked in organic vegetable broth. (I find it easier to stick to eating nutritiously if I make sure I have things like cooked brown rice handy). Now it was a matter of what to have with it.

I looked in the fridge. Mmm. There were zucchinis and a red bell pepper in the crisper, and Roma tomatoes in the bowl on the cupboard. Why not just stir-fry those veggies in a little olive oil and have them over the rice?

Zucchini, red bell pepper strips and chopped Roma tomatoes cook in a little olive oil ...

And that’s what I did. While the veggies were cooking, I added a sprinkle of garlic salt and a generous shake of Chinese Five Spice. The whole thing took about 10 minutes.

Here’s the recipe:

Wren’s Quick Lunch Stir Fry

1 med. zucchini, quartered lengthwise and chopped

1/2 red bell pepper, cut into small slices

1 Roma tomato (or any tomato) chopped roughly

1-2 tbs extra virgin olive oil

Season to taste

Method: Heat olive oil in a skillet over medium heat. When it’s hot, add all the chopped veggies and cook, stirring often and adding seasonings, to the desired degree of doneness (I love veggies hot but not cooked until they’re soggy). While they’re cooking, heat 1/2 cup of the brown basmati rice you made ahead yesterday on a plate in ย the microwave; you could also dump the rice into the skillet with the veggies near the end of their cook-time and heat it that way.

Put cooked veggies over the rice, grab a fork, and eat. Yummmmmm!

7 thoughts on “What I like …

  1. Only ten minutes? I’m impressed. AND, I have those ingredients on hand already. I try to buy peppers when they’re on sale. Then I chop them up and store them in a ziplock bag in the freezer so that they’re ready to use at a moment’s notice.

    That would be so much better for me than what I’ve been eating lately – lucky charms for breakfast, toast for lunch ๐Ÿ˜›


  2. Hi Socks! Since starting this healthy eating thing, I’ve gotten a lot quicker at dealing with fresh ingredients. I used to hate chopping veggies — it bored me and besides, I didn’t like them much. But now, as long as my hands are cooperating, I like chopping them, and I’ve gotten much quicker at it. A zucchini, pepper and tomato take almost NO time to chop up, and stir-frying is quick, too. Cleanup is minimal. And the result is delicious! I resisted eating like this for so long — I thought it would be harder than opening boxes and cans. But in the end, I think it’s easier. ๐Ÿ˜‰


  3. That looks great. Made me hungry so I went and got a cheeseburger! lol Just kidding, you inspired me to have a plate of fresh veggies for dinner this evening. Thanks.


  4. Sounds yummy … looks yummy … although I have to say it still sounds EASIER to make a tuna sandwich on white bread!


  5. Looks Yummy. How inspired! I got you beat though…I made one of my first dishes using home grown veggies yesterday. SOOOO good.


  6. That looks delicious!

    I’m going to quick and easy route tonight too, with my tried-and-true spinach omelette. Yum. ๐Ÿ™‚


  7. I admire any one who eats healthy, I’m just not one of them. Did y’all notice that golfer Phil Mickerson is now a vegetarian? He was recently diagnosed with PA.


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