In the last several months, I have had little time do anything else but work on my startup. It’s a really exciting and busy time for Glamour Games, which means I have very little time for Club Dine In. Though, it doesn’t mean that I haven’t been eating well. My health is a priority, so I still try to squeeze in 3-4 workouts per week, grocery shop, and cook. I don’t devote my free time for elaborate meals, but stick to the basics. I still cook and eat fresh, unprocessed food that take 30 minutes or less to make. I am also becoming an expert on making large batches of food, so I only have to cook about 3 nights a week. I mostly make Indian curries, sauteed vegetables over soba noodles or quinoa, and hearty salads.
One of my to-go recipes is the One Pot Kale and Quinoa Pilaf I found on the Food 52 website. It has a nice balance of protein (quinoa and pine nuts), healthy fats (walnut oil, pine nuts), carbohydrates (quinoa, pine nuts), vitamins and fiber (kale, chives, quinoa). Good quality walnut oil can be expensive, but it’s worth the investment. Walnut oil is delicious and a little really goes a long way. In this recipe, I substitute chives for scallions often. It really is about what I can find at the farmer’s market. When we are tired of kale, I add in argula or spinach. I’ve even added a few sprigs of fresh mint to the mix. It’s easy to make this recipe vegan, by nixing the goat cheese altogether. The texture and taste is lighter without the goat cheese and the walnut flavor really comes thru.
I refuse to eat takeout food near our office, so I bring in food for us everyday. With this dish, I introduced one of our engineers to quinoa and kale. After that, I decided to bring this dish in every Monday for the team. The pilaf also costs a lot less per serving than fast food. A little prep and planning does go a long way for your budget and health!
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