One quick question to get things going: What happened to Spring?!
It seems that just yesterday I was complaining about running in the frigid temperatures and now I’m already complaining about the heat. I always struggle with running in August, but June? Really? If you, too, are struggling with the heat you might find this article helpful: Running in the Heat: Nine Tips to Keep Your Cool
When it’s hot out I prefer to keep a meal light. The other night while pouring over diagrams and elements of energy from my 3-Day Intensive with Christina the meal planning wasn’t quite coming together (more on that in a future post) so I just decided to go with simple food, simple seasoning and simple prep.
- I marinated asparagus in olive oil, maple syrup and lemon juice for 15 minutes and grilled for about 5 minutes.
- I placed a cup of black-eyed peas (rinsed and drained) in the pressure cooker with about a teaspoon of olive oil and brought to pressure for 10 minutes with a quick release and then added a couple pinches of sea salt.
- I scooped out half an avocado and added pepita seeds.
This meal took less than 20 minutes to make and definitely hit the spot on a hot night.
Speaking of hitting the spot, in the vlog of my visit to the Woodstock Farm Animal Sanctuary I mentioned that we dined at the vegan restaurant Garden Cafe on the Green. Check out my Vegan Field Report: Garden Cafe on the Green, Woodstock NY on quarrygirl.com!
Finally, I just had to share another macro-awesome-Christina Cooks-inspired breakfast:
Miso soup with bok choy and–after finding this clever way to use leftover grains to make porridge on Christina Cook‘s site–millet with zucchini. Yum.
3 thoughts on “A light, quick meal on a hot, hot night”
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Definitely a very healthy meal.
I gifted you a “Stylish blogger” award. You can view it here. http://getskinnygovegan.blogspot.com/2011/06/glen-beck-his-full-leather-bodysuit.html
How kind of you! Thank you!