Let’s talk about what I don’t eat. When I’m out, I’ll eat anything, but at home I have certain standards that keep me feeling healthy. It baffles some people:
“So you don’t eat sugar? You don’t eat dairy? You don’t eat gluten? Wait, you don’t eat ANY grains? And you don’t eat meat in the evenings?…WHAT DO YOU EAT?!”
A fair question. What I DO eat is:
- Fruits & vegetables
- Healthy fats
- Nuts, seeds, etc.
I am not one of those people who does meal planning and grocery lists. Because my diet is so simple (which is the word I prefer to use rather than “restrictive”), shopping is easy at my local co-op. I buy whatever produce looks good to me that day, and then I make sure I’m well-stocked on the pantry essentials (coconut oil, ghee, broth, soup, grain-like seeds). For the most part, I stay away from the shelves and the refrigerated/freezer sections making shopping a breeze.
Come dinnertime, I throw together something like this:
ONE-POT NOURISHING DINNER
(Disclaimer: all measurements are approximate. Eyeball it.)
2-3 cups bone broth (easy to make at home with leftovers bones and veggie scraps – simmer for 24+ hours)
3-5 tablespoons ghee (also easy to make at home by gently warming butter to separate the milk proteins from the pure fat)
1/4 cup coconut oil
1 cup millet, quinoa or buckwheat, soaked for a few hours and rinsed
Choose 3 of the following:
1 cup of diced onion
1 cup of frozen green peas
1 cup of diced carrot
1 cup of chopped cabbage, any variety
1 cup of chopped kale or other greens
1 cup of chopped red-, gold- or purple-skinned potato
1 cup of chopped sweet potato
1 cup of chopped broccoli or cauliflower
1 cup of chopped celery
1 cup of diced bell pepper
1 cup of diced squash
1 cup of parsnip, rutabaga or turnip
Sea salt to taste
Spices and herbs to taste
1. In a medium to large pot on medium high heat, combine 1 cup of broth and the grain-like seed of your choice. Bring to a boil. Reduce heat to low (still simmering).
2. Add veggies and the rest of the broth (should just cover the veggies). Cover and simmer for 20 minutes. [If using frozen green peas or other quick cooking veggie, wait 10-15 minutes before adding to the pot.]
3. There should be very little liquid left (grain-like seeds absorb the broth). If it is very watery, let is simmer another 10 minutes. Generally, buckwheat needs the least cook time because it starts to get mushy.
4. Remove from heat. Add the ghee, coconut oil, salt, spices & herbs. Stir to combine and until ghee and oil have melted. Taste and add more spices or salt as needed. Voila!
Curry millet with carrots, red-skin potato and green peas. I used curry powder, chili powder, paprika, cilantro and turmeric to season it. I almost always add turmeric because it is so healthy and it creates a beautiful yellow tint to the dish.
TIPS & MODIFICATIONS:
DO NOT skimp on the fats or the salt. This, along with rich bone broth is what gives the grain-like seed and veggies a “comfort food” level deliciousness!
If you’re not into ghee and/or coconut oil, substitute one for the other OR throw in a stick of butter. Delicious!
If you have carnivores in the family, add leftover chicken, beef, etc. at the final 10 minutes of simmering OR add raw meat at the beginning with the uncooked grain-like seed in a large pot for a true one-pot feast. (I’ve successfully done 2 chicken breasts, a few chicken thighs, 1/2 lb of ground beef or turkey. Be sure to salt and season the meat.)
This recipe serves 2-3 as a main course, 4-6 as a side dish. It is more or less filling depending on what kind of veggies you use, how much fat, etc.
Christina is a musician, small business owner and single mom of a four-year-old princess in Milwaukee, Wisconsin. Life is a beautiful and complicated balancing act between teaching, writing, practicing, marketing, staying healthy, dating and parenting — a little bit of faith, and a lot of kale chips.