Soo it’s the end of the month…aka I’m low on cash! What’s a workin’ girl gotta do without going to the grocery store?
Use leftovers and whatever is in the fridge or freezer!
Last night after I did a killer workout at Blast, I was hungryyyy. Like hungry for a good home-cooked dinner with a lotta flavor. I had planned to make a really colorful and healthy “Buddha Bowl” with quinoa, mushrooms, veggies, and a poached egg on top. BUT, I opened up my fridge and realized some of my veggies had gone bad, I had literally half of a mushroom left, and I was out of eggs…only had egg whites. So, I made a big ol pot of quinoa, sauteed the last of my broccoli, and used some recent tofu I bought at whole foods that was already cooked. Then I looked through my pantry and found a can of $1 black beans and added them in the mix as well. In total, this healthy and nutritious meal probably only cost $6! And guess what… it was one of the best dinners I’ve had in a while. With a bit of seasonings, you can make even your leftovers, pantry foods, and freezer foods taste amazing! Here’s my simple, low cost meal from last night:
- Serving size: ⅓ of recipe
- Calories: 501
- Fat: 12g
- Saturated fat: 2g
- Unsaturated fat: 9g
- Trans fat: 0g
- Carbohydrates: 77g
- Sugar: 11g
- Sodium: 539mg
- Fiber: 18g
- Protein: 27g
- Cholesterol: 2mg
- 1 cup quinoa
- 2 cups water
- 1 can black beans
- 1 TBSP olive oil
- 1 medium head of broccoli (or any other veggies!)
- 2 frozen veggie burger patties (GF) or already prepared tofu cubes
- Garlic salt
- Any other seasonings of choice
- Sirarcha (if desired)
- Other: any additional veggies you have on hand! Great with mushrooms, peppers, kale, spinach, sweet potato, cooked carrots, etc.
- Fill a medium sized pot with 2 cups of water and 1 cup of quinoa. Cook quinoa according to package directions (usually ~15 minutes, until all the water has been absorbed). Start on high heat and let it come to boiling, then lower to medium heat and let simmer until all water has been absorbed.
- While the quinoa is cooking, add olive oil to a pan and add broccoli florets to pan. Sprinkle with desired amount of garlic salt and pepper.
- Sautee broccoli on medium heat for ~10 minutes or until cooked to desired tenderness.
- As quinoa and broccoli are finishing cooking, heat up 1 can of black beans in microwave for 1-2 minutes.
- Prepare veggie patties according to directions, either on stove top or microwave. I used the microwave and microwaved each one by one on high for 60 seconds. (or if using prepared tofu, heat in microwave as well)
- Once quinoa has finished cooking, add ½ cup quinoa to a serving bowl.
- Add ½ of the broccoli, ¼ can of black beans, and 1 veggie patty crumbled on top of quinoa. Add sirarcha on top if desired. Mix together and enjoy!
This is another great reason to keep your pantry and freezer stocked when you can with easy staples like:
beans, brown rice, quinoa, nuts and seeds, frozen fruits, frozen veggie burgers, frozen chicken slices, etc.
Another recent variation with quinoa, kale, and a crumbled frozen veggie burger:
Enjoy this high protein, gluten free, bowl of GOODNESS! Buddha would be proud 😉