Just a quick post to say hello and announce the challenge I have put myself to for the month of March. I will soon write another post evaluating my February challenge.
I had a hard time deciding on a new challenge. There are just so many things I’d like to do! To make it a bit easier, I resolved that the challenge for March had to meet two criteria: It had to be food- or health-related and it shouldn’t take a lot of time. The latter criterium was the most important, as I have seen my ToDo list growing over the past few months. In January I did the 30 days of yoga challenge, but as I am still doing Lesley Fightmaster’s Yoga Fix 90 I get on my mat every single day. This month my challenge has been to work on my blog for at least 30 minutes a day, something I would also like to stick to next month as well. I figured that by the end of the year, I would have so many new commitments that my days would be filled with them, interfering with another resolution I put myself several months ago: to ditch my ToDo list.
I considered quitting sugar or avoiding salt and see what would happen when another thought popped up: It was time for some new recipes! Last year I did pretty well trying new things. I think moving to another country and going to a different supermarket is a great way to mix things up. However, that is not an option this year, so it is time to put some more thought into the meals I make at home.
In short, I decided to commit myself to trying two new recipes each week, or a total of 10 new recipes this month. It can be a new main, side dish, lunch, breakfast, snack, dessert – as long as it’s something I’ve never made before.
To get in the mood, I made a new dish yesterday featuring green beans, quinoa and toasted pumpkin seeds. Very simple, but it turned out pretty well!
I will try to make photos of the meals I create and perhaps add the recipes (if I found them online or made them up myself, as I don’t want to infringe any copy rights!). The recipe for aforementioned side dish is pretty easy.
Green beans with quinoa and toasted pumpkin seeds
- 1/2 cup of quinoa
- 1 cup of vegetable stock (can be powder or a cube)
- 500 grams green beans
- Handful of pumpkin seeds
- Salt and pepper, to taste
- Olive oil, to taste
- Thoroughly rinse the quinoa and add to a pot with 1 cup of vegetable stock. Bring to a boil and reduce heat to a simmer until all water is absorbed. This will take between 15 and 20 minutes.
- Clean and cut the green beans and add to a pot with salted water. Bring to a boil and leave for 1 to 2 minutes, depending how tender you like your beans.
- Add a handful of pumpkin seeds to a pan and toast until they start to pop and are fragrant.
- Mix the quinoa with the green beans and add salt and pepper to taste. Sprinkle with olive oil and the pumpkin seeds. Enjoy!
P.S. I served this side dish with roasted pumpkin and potatoes and it was delicious!