I first have to thank y’all for all of your encouraging words and messages on Monday. Your encouragement means the world to me and I really appreciate your comments and support.
So back in April I moved into a director role at work. The summer was busy, but the start of the fall semester is something else. I’ll fully admit that I haven’t spent much time preparing meals, packing lunches, or cooking dinner, so I’ve had to stock my home and office with healthy options.
These past few months I’ve mastered the art of throwing healthy meals together last minute. The key is having healthy ingredients on hand and knowing which flavors you love. It’s pretty amazing what you can throw together in a short amount of time and how healthy those meals can be. I used to feel like the only fast and easy meals were pasta, a frozen veggie burger, or a salad.
My kitchen staples now include lots of vegetables, coconut oil, spices, canned tuna, eggs, canned diced tomatoes, whole wheat pasta, brown rice, protein pancake mix, and tortillas. I also keep ground turkey and chicken breasts in the freezer, but have to plan ahead in order to defrost the meat. I’ve learned to stop keeping meat in my fridge, as I can’t always cook the meat when I had originally planned to.
With these staples I can make a gazillion dishes. The vegetables on hand definitely dictate the directly my meals go, but that’s what makes it fun! I’ve really enjoyed looking at all the vegetables in my fridge and then creating meals around those vegetables. Whether it’s veggie packed tuna salad in lettuce cups, eggs with protein pancakes, vegetable “fried” rice, zucchini boats, or quick vitamix tomato soup, the possibilities are really endless with my core list of staples.
Last night I grabbed an onion, red bell pepper, and poblano peppers from my fridge and decided to make sauteed vegetable tacos. I started by dicing up the vegetables and sauteing them in coconut oil with a little salt and pepper.
I cooked the vegetables down until they were soft and then seasoned them with a little taco seasoning. All together this dinner took me 15 minutes to make and was absolutely delicious! It wasn’t complicated and was a meal centered around vegetables.
The vegetables could have been used a number of ways, but I decided to add mine to a toasted tortilla and Neal used his in a quesadilla. You could use them in a rice bowl, in a taco salad, or even as a side dish.
I may be a planner, but I’ve reached a place in my career and life where it’s just really hard to plan out meals. Instead, I pack my home and office with healthy foods and then create meals or snacks from those ingredients. This has really helped me with my weight loss. I focus on vegetables first, plan the meal around them, and then add in meat, dairy, bread/grains as needed.
I hope you enjoy this simple dinner idea.