Aside learning I’m not lazy in the kitchen, with Marissa’s help I’ve realized that making dinner for myself after a long day of teaching and training doesn’t have to take a huge effort and an exhausting amount of time. You see, I’m slow in the kitchen. If a recipe says it takes thirty minutes to make, it takes me an hour. Can someone explain this to me?
What I’ve learned is that prepping is key. While I don’t always succeed at doing this, I’m getting better.
One of my favorite dinner in a hurry recipes requires prepping lentils and a grain (quinoa, brown rice or what ever I have on hand). Within minutes of walking in the front door I have a healthy, delicious homemade meal ready to eat.
Garlicky Lentil Greens
– 2 cups of baby spinach leaves
– 1 cup of broccoli florets
– 1/2 cup cooked brown rice (can use any whole grain)
– 1/2 cup cooked lentils
– 1 garlic clove (minced)
– 1/2 tsp olive oil
– dash of sea salt
Heat oil in pan over medium heat. Add minced garlic and cook until fragrant. Add 1 cup of chopped broccoli florets to pan. Cook for 5-7 minutes. Add spinach to the mixture and cook over medium heat for 2 minutes. Add in 1/2 cup of cooked lentils and 1/2 cup of cooked brown rice. Mix ingredients together in pan until warm. Remove from heat. Add salt to taste. Mix and serve immediately.
The best part about this recipe is you can use what ever grains, or greens you have on hand and it’s easy to double to make enough for two!