A quick write on packing “Fast Foods” into your day now that it’s Spring.
With Spring come the new crops of veggies and fruits, salad greens and a boat-load of fresh new choices for your lunch box and snack bags… SO, head for your favorite fresh produce store and look around, or I should say “sniff” around as the aromas can be exhilarating.
Especially for us Foodies, the arrival of Spring greens, Romaine, and other crispy lettuces, dandelion greens*, and a host of other good green stuff is a treat to be treasured after a winter of roots and shoots – even though they are great too.
It’s such a pleasure to take home some new vegetables with which to create my salads, soups and accompaniments to fresh organic chicken, fish and other meats. And it’s always fun to whip up a vegetable medley or veggie stew.
If you haven’t figured it out by now, those “fast foods” include most of the freshest vegetables and fruits that are starting to appear in your markets. Wash, cut and combine them with hummus, almond, peanut and other nut butters, as well as the nuts themselves.
If you’re a yogurt fan, and most of us should be, (it’s plain Greek yogurt and Kefir that help keep your gut functioning well), you can combine either with the fresh and dried fruits, nuts (chopped) and seeds (pumpkin, sunflower, etc.) and eat them for breakfast, take them to work with you for snacks. Fee free to eat them at anytime as a small meal too.
Think of a stir-fry as fast food. Pop all the cut-up ingredients ( meats, chicken or tempeh for vegetarians, first until they are almost cooked the way you like them) into a wok, or a large skillet with some sesame, walnut or olive oil or coconut oil for a little sweeter taste, and saute them on high for about 5-6 minutes. the whole procedure should take about 20 minutes from start to finish.
Hint: Wash, Cut and Store cut veggies and meats ahead of time so when you arrive home from work it only takes washing your hands and grabbing the ingredients from the refrigerator and popping them in the pan. It’s not a bad idea to marinate the meats or chicken the day before for some extra flavor.
A quick marinade: Your favorite salad dressing! Usually makes a great piece of meat or tempeh taste even better. Cut up your protein into bite-sized pieces and marinate in a securely sealed heavy duty baggie or glass bowl with a tight cover. Reason for tight cover: you can turn it upside down a couple of times to make sure everything is marinated on all sides without making a mess in the refrigerator.
BTW, you can always take some of the stir-fry for a cool lunch the next day and re-season it with the salad dressing or put it on a bed of arugula or spinach as a cold salad.
Ok, that was quick and easy. And here’s a quick easy recipe for a tasty and healthy salad dressing when you’re too tired or lazy to mix a complex one:
Take your bottle of Bragg’s Aminos and sprinkle your salad lightly with some, grab the bottle of either olive oil or flaxseed oil and drizzle some over the salad and mix. Tha’s all you need. The flavors blend well and if you insist, grind some fresh black or white pepper on top and enjoy!