In terms of eating mindfully, the best way I have found to fuel my day is to fill my meals with vegetables. For the "mindful eating" section of the blog, I will focus on relatively easy and quick fiber and vitamin-rich recipes. This allows for essential vitamins and nutrients at each meal, powering both the mind and body. This recipe is a brightly colored and crunchy way to get more vegetables into your day.
When I was student teaching, my roommate was a fun, sweet, English major, as well as a good cook. She grew up eating fresh, simple foods; living with her helped me to view food differently. Although I had always loved eating, it was then that I began to enjoy cooking. The following recipe is one that we would make as a staple weekly. It's a fast and refreshing side dish or main course lunch. Now that I have stopped eating meat, I've found myself making it regularly again. Yum!
1 can black beans, rinsed and drained
(Optional: 1 can chickpeas, rinsed and drained)
3-4 carrots, scrubbed (peeled or not peeled)
2-3 celery stalks, washed and chopped and chopped
1-2 T olive oil
Salt and pepper
Rinse beans. Chop carrots and celery. In a medium bowl, combine beans and veggies. Top with olive oil. Add salt and pepper and mix. Serve cold. Enjoy!
Labels: gluten-free, Mindful Eating, vegan, vegetarian