After work yesterday I had a bunch of errands to run, which included iced coffee with a pal, going to the bank, meeting my mom for a manicure and going to the chiropractor. Danny and I went out to dinner too at one of our favorite sandwich places in Rockville Centre, Press 195.
They have the most gigantic salads…I never think I’ll finish them…but clearly I always do.
People ask me often how I eat the same lunch over and over again. I have to be honest, I don’t get bored easily with food. I like to eat the same things everyday, because that’s how much I like them. So, with my salads, they are always the same for the week, but week to week I do vary the toppings. This week I decided to make a bean stir fry to go right on top of my salads (along with everything else I put on them already).
[print_this]3 Bean Stirfry (6-7 servings)
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 4 garlic cloves, minced
- 1/2-3/4 cup low sodium stock (I used organic chicken stock)
- 1 tsp dried basil
- sea salt and black pepper to taste
- 6-7 fresh basil leaves (for garnish)
In a large saute pan add the garlic and stock and lightly brown. When broth is simmering add the beans over a medium-low flame. Stir it and then let sit for 5 minutes. Add the sea salt, basil and black pepper and stir again. Let simmer for 10 minutes. Serve over a bed of lettuce or pasta and garnish with fresh basil.[/print_this]
Have a great day! The chiropractor gave me the okay to try out running a very small amount. After work I’m hitting up the treadmill!
Also, please check out a deal I’m running for meal planning! It’s a steal! 🙂
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