This is a fantastic duo for sustained energy. If you are working from home, take 20-30 minutes to cook this up, or try cooking it the night before and storing it in tupperware, and then grabbing it on your way out to work the next morning.
- 1/4 juice of lemon
- Pinch of salt
- 1 tablespoon olive oil (doesn’t have to be exact)
- 2 bundles of kale
Chop off stems, then chop kale finely. Combine in a small bowl with lemon, olive oil, and salt. Yuummm. How much goodness is in this 2 bunches of kale?! 206% of your recommended vitamin A, 684% vitamin K, 134% vitamin C, and 10% calcium. PLUS awesome minerals. Kale is the bomb.
- Cooked brown rice or quinoa
- stir-fry vegetables: green beans, snap peas, onion, red pepper, broccoli, mushrooms (HINT: if you struggle financially, buy frozen vegetables–you can find combination stir-fry vegetables in the frozen food section)
- tofu or tempeh
- canola or olive oil
- teriyaki sauce
Prepare 2 pans. In one, heat tofu (cut into squares and drained) in oil for a couple minutes on medium heat (until golden brown) and then flip over. In the other pan, heat oil and garlic. Add vegetables. After a couple minutes, add a couple tablespoons of teriyaki sauce and other optional spices (ginger is good). Cook for a few more minutes. Serve over rice or quinoa.