I like butter. Scratch that. I LOVE IT (all caps, lots of exclamation points. Ready? Here they come…)!!!!! It’s a wonderful thing when a recipe calls for butter. I joke about the excessive amounts I use from time to time (baked goods that call for one pound or a side dish with an ingredient list that starts with “1 stick butter”), but there are few things that make me happier.
I’m not stupid, though (despite what my husband says… I’m kidding, of course), and I know it’s not healthy to eat like that ALL the time. Somehow I’ve been able to do this blog without gaining much weight. Sure, I fluctuate five pounds here and there, but I’ve managed to keep myself relatively lean (notice the word I used… relatively).
The key, I believe, is balance. Sure, once in a while I’ll eat a couple cookies or a whole bowl of popcorn (my weakness), but, for the most part, I cook healthy dishes. Dinners are rarely heavy or elaborate, and it’s only when we eat out that I really let myself go. At home, however, I keep meals quick, easy, and nutritious. Big salads with roasted veggies on top. Baked fish served on top of couscous. Or, a veggie stew, not unlike the one featured in this post.
I got a wonderful e-mail from David and Luise from my favorite food blog, Green Kitchen Stories, asking me if I would like to try out their newly released iPhone app and also offered to do a giveaway of the app. There was no hesitation at all… yes, of course, definitely! I had been waiting so long for this app to come out (ever since I’d heard about the release of the one for the iPad).
And that brings me to this Yoga Pot recipe, a creation from David and Luise that I picked because it so wonderfully represents the kind of cooking I enjoy doing on a weeknight. Fresh veggies and herbs, thrown in a pot, and left to simmer. I brought it over to my friend Molly’s house, where the three of us (her pup Buzzy joined along), enjoyed a nice meal together. It was pure comfort, but not only that, it was healthy too.
I found it rather fitting that I was eating this with Molly as she’s not only a yoga instructor, but a vegetarian as well (yes, I know… shocking). I would like to also add that she’s one of the most beautiful people I know (she’s also a talented actress).
Didn’t she make a great model? I think so. Maybe I’ll have her make some more appearances around here.
Ok folks, here we go… another awesome giveaway for all of you. We have FIVE Green Kitchen apps (the codes can be used for either the iPad, iPhone, or iPod Touch versions) up for grabs, which means there will be FIVE lucky winners!
To enter, leave a comment telling us what your favorite healthy thing to cook is.
For additional entries, do any of the following (and come back here and leave a comment telling us you’ve completed each task):
“Enter to win the @gkstories app from @myfoodthoughts – http://tinyurl.com/827jv7o #giveaway”
2. Like A Thought For Food on Facebook.
3. Share this giveaway on your Facebook page.
This is a WORLDWIDE giveaway… but do note that this is an iPhone/iPad/iPod Touch app, so it’s a good idea that you have one of those devices (or know someone who has one) if you’re going to enter. You have between now and 11:59PM EST on Tuesday, March 13th, to enter. I’ll announce the winner via e-mail on Wednesday, March 14th.
Of course, if you are anxious to get your hands on the app, you can buy it on the Apple website (it’s $4, which is a steal).
1 tbsp coconut oil or olive oil
1 yellow onion (chopped)
2 cloves garlic (chopped)
2 tbsp fresh ginger (chopped)
1/2 tsp dried chili
1 tsp cayenne pepper
1 tsp cinnamon
1 broccoli (in large pieces)
2 large carrots (in large pieces)
1/2 fennel (sliced)
1 small zucchini(in large pieces)
2 cans plum tomatoes
1/2 cup red lentils
1 handful fresh spices, coriander (cilantro) and timian
1 can kidney beans or chickpeas
Heat coconut oil in a pot, add onion, garlic, ginger and all the spices. When soften add broccoli, carrots, fennel and zucchini and let it saute for around 5 minutes. Add tomatoes, lentils and the fresh spices and let it boil for at least 45 minutes. Add beans and let it boil for 5 more minutes. Eat as it is or serve it with brown, black or red rice!