On the nights when you are ready to collapse in exhaustion…yet do just ‘one more thing’ until your house is sparkling. At least the nervous energy is gone.
On the nights when you take a pause and ask yourself: Am I really doing all of these major things that a person does over many years and turning it into a reader’s digest condensed version over a few short months? The answer is yes and I am overjoyed. Talk about getting teary eyed? I do it daily. I am left with a deep feeling of gratitude.
On the nights when suddenly the sun is shining the last of its rays and you really want to get outside and mow the lawn for the first time this spring. Yet, the thermometer says it is 55…and I swear, it will snow any moment now. So cold. Instead I turned to the warm kitchen.
This meal is for those nights. Music gets turned on, a few ingredients are gathered from the fridge and pantry and the chopping begins. My shoulders finally relaxed. All that is left of this day is to pour a glass of wine and call this a super healthy dinner.
- Fresh Vegetables
- I used:
- red pepper
- portabella mushroom
- some frozen peas
- a few slices of sesame garlic tempeh
- Black beans, drained and rinsed
- spiced with garlic, tomato paste, sriracha and a dash of teriyaki maple glaze
- Saute the veggies in some olive oil until they are a nice golden color adding salt and pepper to season. I added in the tempeh pieces to brown. I added a dash of soy sauce for good measure.
- In a separate pan combine the black beans and heat them up with some spices of your choosing. I went with a sweet salty combo.
- You could serve this over rice. But I wanted black beans on this night.