Maggie has declared March the Month of Macrobiotics. I’ve always been intrigued by the Macrobiotic lifestyle, and although it’s never something I could do 100%, I do like many of the principles. So, I decided to partake and make more of an effort when it comes to meal preparation. We still keep meals pretty simple around here, but lately, I’ve been spending more time in the kitchen. All three kiddos now go down at the same time for their afternoon naps, and I have a couple hours to get things done around the house, including sitting down to lunch and doing dinner prep.
Lunch: salmon, quinoa, and sauteed veggies.
The above bowl took very little time to prepare. Quinoa went into rice cooker along with a few chopped carrots in the steamer basket. I cooked the frozen stir-fry veggies in a bit of butter and chicken stock for 5 minutes. I then removed them from the heat and covered the pan until steamed cooked to my liking. For the salmon, I removed the cooked veggies from the pan, added a bit more chicken stock, and sauteed the salmon until cooked through. PS I LOVE my rice cooker!
Dinner: red quinoa, steamed carrots, and this kale (my new favorite kale recipe!), all with a drizzle of tahini.
A really ugly iPhone photo of a yummy dinner consisting of the same kale recipe from above, quinoa, and roasted kabocha squash…with more tahini.
Basically, I’m enjoying plenty of whole grains and more veggies. Again, I could never go 100% percent macrobiotic as I love red meat and butter. However, I do love the thought of eating simple whole foods, and I’m also working on eating more slowly. Too often, I find myself scarfing down whatever I can get my hands on while trying to multi-task my to-do list. It’s also nice for our children to see me eating something other than tortilla chips dipped in the cottage cheese container. 😉