I am definitely not the healthiest person I know but I am towards the top of the list. One of the ways I make sure that I never fall back into bad habits is that I’m always working on something. Always taking baby steps.
My current baby step: more carbs for lunch, less for dinner. The theory is that I will actually use the energy they give me if I eat them for lunch but at night, they just sit in my stomach, converting to sugar then fat.
So I cooked this recipe to take to work for lunch and I had a salad for dinner! My dessert plate had some sugar in it but that’s the next step I’ll be embarking on.
This recipe is awesome because it has some grain but it’s also full of protein, nutrients from the produce, and good fat. *note: the less you cook the vegetables in the beginning, the more nutrients stay in them. Its gluten-free, dairy free, and sugar-free (yet tasty?). And it’s so QUICK AND EASY!
Quinoa Scramble Ingredients:
high heat oil like sunflower or coconut oil
produce that was 24 hours from going bad (my fridge had handful spinach, 1/4 onion, 1/2 tomato)
1/4 cup almond or coconut milk
quinoa (bought these cool ready-made packages at the grocery store)
salt and pepper