Well, I don’t know about you but I’ve gone right off the notion of processed meat lately. And it’s not just the cancer risks (although obviously that’s enough to make one think twice about one’s burger’n’bacon yens). I do actually incline towards vegetarianism…it’s just that I’m loathe, on this diet, to cut yet more things out if I am technically allowed to eat them. But all that aside, sometimes – particularly on a Monday night when the nights are drawing in and you want to go to pilates, read stories to your son and still have a healthy home-cooked supper before it gets to 10pm – you just want to eat some veggies. And fast.
This was whipped up last night in the blink of an eye and yet was so good I think I might make a version of it again tonight. It’s so easy that there’s barely a recipe but it’s the kind of thing that I never would have even thought about eating before starting the SCD – I mean, where’s the pasta/potatoes/bread – right? However, it gives me pleasure to report that Tom ate this too, with gusto, and not even a mention of missing carbs. I added a sprinkle of grated cheddar and a dollop of home-made mayo; we had our satisfying veggie blast, only one pan to wash up, and it was all done and dusted in time to watch a bit of telly and still be in bed by 10pm, which is my kind of Monday night. I know – rock and roll, right?
Speedy midweek melange for two
3 courgettes, finely sliced (I use the slicing bit on a grater)
1 box mushrooms sliced
1 bag spinach
2 tins tuna (optional, obv)
handful or two of black olives (Also optional. I like the tinned kind which are unsophisticated but not too salty or dominant. )
1 or 2 cloves garlic, thinly sliced
Fry up the sliced courgettes in ground nut oil for about ten minutes before adding the mushrooms. Cook together for a bit before adding the garlic then add the tuna. When it’s all cooked together add the spinach until it’s wilted to your liking. Serve with grated cheese. See – told you it was easy!