I have been working toward eating better in the last six months or so. I still haven’t been able to give up processed sugar (because it’s delicious) or carbs (because they are also delicious), but I’ve been trying to add more protein and make sure I get the proper amount of fruits and vegetables. I’m still not always good at it, but I’ve discovered a few delicious recipes along the way. One of the best cookbooks that I’ve discovered is Run Fast, Eat Slow. It features recipes curated by long-distance runners and endurance athletes, and it’s helped me nourish my body while I train for marathons. It was a great discovery. So I encourage you to check out that cookbook, which is where this recipe comes from. I’ve altered it a little and am cooking it in our tiny kitchen, but! I don’t write recipes for a living (or a hobby). So really, check out the Run Fast, Eat Slow. Do it!
What do you need?
What do you do?
My husband loves this dish and requests it on a fairly regular basis, which is always nice to hear. And, for us, it makes a decent amount of leftovers too. Let me know if you try this one out - I want to see pictures and hear what everyone thinks!
Happy (and healthy) eating!