Our next Healthy & Whole series post comes to you from Laura of The First Mess. She is one supremely talented lady, whose Instagram feed features gorgeous piles of delicious-ness we find ourselves salivating over. Her photography is stunning, and her writing just as beautiful. We’re honored to have Laura share with us today how to eat healthy when you’re busy. She prepares grains, vegetables, and sauces early in the week, and then works the components into meals from there – a healthy “bowl” full of goodness. Many thanks to Laura — make sure to check out her blog if you don’t know it already.
Like most people my age (and most people in general), I have some pretty far out and big dreams. Ones that will see me on a beach in Rio next winter, moving into a heritage home with my love, starting a cooking studio/education centre project, writing a book, climbing all the mountains, learning how to ride a motorcycle, training for a marathon, having a bunch of littles running around a huge garden (that one’s far off)… you get the idea. Big, beautiful, sun-in-your-eyes coloured aspirations shifting and moving through my mind constantly.
There are everyday kind of goals that fill up my life moments as well. Like trying to catch up with email replies, or remembering to rehydrate with a giant glass of water in the morning, making it to work on time, sorting some recycling, maybe thinking about finally getting my hair cut, fully parsing out some directions on Google Maps… Things you cross off the list of day-to-day stuff, everything that makes our existence full and varied.
All of these everyday bits and huge dreams, they require our full attention, some thought process, an able body and the buzz of energy to make the forces rush forward into fruition.
There is so much to do. But first, we must eat.
I am a busy lady, and I know that a lot of people who check in with my site are at it with the greatness of life too because I get plenty of warm and lovely emails asking me if I have any advice on healthy and easy eats throughout the week. This is a subject I could go on about for a while, but today I will offer one, perhaps too simple, method that we are all capable of adopting: make a bunch of tasty components for the week, put them in a bowl and eat.
This kind of bowl-eating is taken right out of my real deal, everyday living. An ideal fridge situation at the beginning of the week for me would include some or all of the following: cooked beans (chickpeas are my fave) or marinated tofu/tempeh, one or two batches of cooked whole grains, washed and chopped greens (or baby greens/sprouts of some sort), a batch of roasted seasonal vegetables, plenty of raw veg too for munching or grilling if weather permits and some sort of tasty dressing or sauce that I can put on everything. Additionally, I like to have some seeds and nuts and leafy herbs around for garnishing.
I’ve got some basic recipes here to get you on your way to tasty bowls as soon as possible, including my favourite quinoa cooking method (no more overcooked lumpiness-yay!), a dressing that I never ever get tired of, a simple (but possibly life-changing) method for roasting spring veggies and some notes on optimal bean cooking. Let’s get busy.
Don’t forget to visit Laura’s blog, the First Mess, for more beautiful recipes!Print
- 1 cup of quinoa, rinsed
- 1 3/4 cups filtered water
- Fat pinch of sea salt
- Little glug of any oil you like (olive, grapeseed, coconut…)
- Combine the rinsed quinoa, water, salt and oil in a medium saucepan over medium heat. Bring the quinoa to a boil. Cover and simmer until all of the water is absorbed, about 12 minutes.
- Remove the pot from the heat and place a paper towel on top of the pot, ensuring that the edges of the towel cover the entire rim of the pot. Place the lid on top of the paper towel snugly and let it sit for 5 minutes. Fluff quinoa with a fork and serve.