So, after a couple months or so of hopping on and then falling off the healthy eating wagon, Mr. Ahi Tuna Man (Yes, he’s still around. I’m telling you, he keeps feeding me martinis and I just can’t bring myself to give him the boot. Plus, he’s sorta cute. Don’t tell him I said that.) and I decided to go full-on Sunday night healthy this week. Go us! Can I get a “WHAT WHAT!” for some whole grains and veggies?!?!?
Ok, ok, I’ll admit it’s not nearly as exciting and drool-inducing as stuff loaded with fatty sauces and cheese and bacon (Mmmm… bacon.), but this is actually really freakin’ tasty, if I do say so myself. I also didn’t even feel like a giant lard ass after eating it. That’ll come this weekend when I shove some poutine in my face. I’m all about being healthy, guys. Clearly. I wonder if I could do a quinoa and brown rice poutine? Hmm… Whole grains and cheese curds and gravy. Oh my. I’ll have to sleep on this.
Anyway, here’s something healthy for you guys! Something to make you feel good, for those days after you overeat short ribs and drink too many girly martinis. Not that I did that Saturday night. Nope. Not me. Gotta run.
You Feta Eat All Your Veggies! Bowl
Prep/Cooking time: This all depends how fancy you wanna get. I roasted my own red pepper and may have caused a small kitchen fire, so it took longer than normal. Start to finish for me, excluding fire extinguishing, was 30 minutes or so.
Stuff you need:
- I used a pre-packaged brown rice/quinoa blend, but you could really use any healthy whole grain you want to- Quinoa, brown rice, couscous, whole wheat pasta, yada yada. You get the point. Just no Captain Crunch. That would not be tasty at all.
- 1 tablespoon olive oil
- 2 cups fresh mushrooms, sliced
- 4 cups fresh baby spinach
- 6 oz chicken breast, cooked and cubed (You can leave this out if you wanna go all hard core vegetarian-like. Weirdo.)
- 1 roasted red pepper, chopped (I made my own by charring it on the stove and then peeling and chopping it, but you can get the jarred ones if you want. I’ll only look down upon you a little bit.)
- ¼ cup jarred marinated artichoke hearts, drained and chopped
- ¾ cup kalamata or black olives, whole (I recommend buying the pitted kind, because one time I chipped a tooth unsuspectingly biting into a kalamata pit at a Greek wedding and had to repair it with cake frosting. Shit got weird.)
- 1 cup crumbled feta cheese
- Minced garlic, sea salt, pepper, red pepper flakes to taste
What to do:
- Cook whatever whole grain stuff you got according to package instructions, set aside.
- Dump the EVOO (Extra virgin olive oil. Sorry I went all Rachael Ray there. You can kick my ass if you want now.) into a giant wok-like pan, or whatever big pan you have that’ll fit a crapload of fresh baby spinach.
- Toss in the sliced mushrooms and sauté on medium-high heat, stirring ‘em around occasionally, until they start to brown a bit.
- Dump your spinach in the same pan and sauté, again stirring around occasionally, until it’s all cooked down and wilty. Reduce heat to low.
- Throw in the cooked and sliced chicken, roasted red pepper, chopped artichokes, kalamatas, and quinoa stuff; Cook, stirring frequently, just for about 2 or 3 minutes, just until hot, but not ‘scald your face off’ hot. Remove from heat.
- Throw in the crumbled feta, minced garlic, salt n’ pepa and stuff, and mix it all together until it’s way yummy.
- Spoon into bowls and go to Healthy Town.
I’m so technical, huh? I should really have my own Food Network show. This is some fancy ‘mix until it’s way yummy’ stuff happening right here.