Is it really only Tuesday??
These last few days have felt like a whirlwind. The good kind, but, still, the “get-home-around-8-PM-exhausted-after-being-gone-all-day-I-just-want-someone-to-rub-my-feet-and-feed-me-chocolate” kind of days.
It’s on evenings like this that I am thankful for the power of leftovers. When I cook my favorite recipes, I usually prepare about twice as much a Michel and I eat during dinner and either 1) Save the rest for leftover lunches or 2) Freeze the remainder for a leftover “emergency dinner.”
Tonight I’m thankful for the bolognese I froze a few weeks back. It’s one of my FAVORITE recipes ever, but it takes hours to prepare and simmer for optimal flavor. Fortunately, my recipe (which I’ll post soon) serves 8-10, so when I make it we enjoy two nights of it – served over zucchini pasta or steamed broccoli – and then I freeze the rest for nights like tonight.
Seriously, if you’re committed to saving money, eating healthfully, and avoiding takeout, whip up twice as much soup, stew, or healthy casserole as you normally would, and freeze it for a “rainy day.” When you come home stressed or worn out, you won’t be tempted to order pizza or binge on junk in your pantry, especially if it’s a healthy favorite.
How do you try to stay healthy after a long day away from home?
The way I see it, “cooking slow” doesn’t always have to involve slaving away in the kitchen for hours. Whether dinner prep takes 20 minutes or 5 hours, taking some time to consciously prepare a heartfelt and healthy meal using the best ingredients at your disposal is the foundation of a happy, delicious meal.
Take this Spicy Asian Chicken Salad recipe, for example. Brimming with flavor, it didn’t take long at all to prepare, and was the perfect go-to dinner after an evening workout. Whatever it looks like, I promise it’s delicious, and (at least to my palate) slightly spicy thanks to the addition of jalapeno and Sriracha.
I’ve made similar Thai-inspired salads with a more ginger-y appeal, cilantro, and a slightly different vinaigrette, but this one, based off of Linda Wagner’s recipe, offered a delicious alternative.
Spicy Asian Chicken Salad Recipe
(modified from Linda Wagner’s recipe)
- 1 head cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup chopped green onion
- 1 jalapeno, sliced finely and cut into halves
- 1 large cooked chicken breast, shredded
- 2 tbsp toasted cashews or peanuts
- 2 tbsp sesame seeds
- 4 tbsp Bragg’s Liquid Aminos (tamari or soy sauce work too)
- 1 tbsp Sriracha
- drizzle of honey or maple syrup
- juice of 2 limes
Place all ingredients into a large plastic bag and shake vigorously until well mixed. Pour into bowls or onto plates. Enjoy!