One. More. Week.
I have just five more days of freshman year before I have to leave the beautiful campus of Cal Poly and town of SLO for a whole summer.
Lately, as finals creep up, I’ve noticed how much better care my body needs. Late-night fro-yo, a little too much chocolate (yes, it’s possible), and not enough sleep has been catching up to me. That’s one of the reasons I bought brown rice protein powder and have been making a fruit-filled protein shake almost everyday.
I’ve been spending the majority of my days studying. Last Wednesday, I did homework for six hours straight. The next day, I packed in four hours. And I’m still going! It’s not all bad though – I’m writing a research paper on the health and environmental benefits of eating a plant-based diet, so that’s actually an enjoyable homework assignment.
All this time studying has taken up valuable time for cooking, sadly. So I’ve been eating campus-food quite a bit – lots of salads and oatmeal. And those aren’t unhealthy, but they do get old. Really fast.
So, last night, I may or may not have skipped class chose to set aside some much-needed, hard-earned kitchen-time.
And what was the result? Warm, delicious, nutritious din din for me.
It was exactly what my body wanted – a huge plate of veggies to finish off a day of studying, and to fuel me and get me back on track.
The kale was cooked just right – not too crispy but just soft enough. The beans were crispy – with a golden char to add another element of flavor. The beets – oh my, the beets. They were roasted to perfection.
If you’ve been good, go you. You’re awesome and keep it up! If not, it’s okay! It’s never too late to fix a bad habit. This plate is exactly what you need tonight.
Show your tummy some lovin’.
I know that school, work, social stuff can be stressful and overwhelming at times, but do your best to take some deep breaths and smile. Most importantly, respect and take care of yourself.
Wishing you the a fantastic weekend - peace and blessings, friends!
akes 1 serving
3 small beets*, cut into 1 inch cubes
Coconut oil, for greasing the pan
1 cup kale, chopped
1/3 cup black beans, rinsed
1/3 cup chickpeas, rinsed
¼ cup shredded carrots
1 tbsp. red onion, diced
1 tsp. minced garlic, or 1 clove
Olive oil spray, for greasing the pan
Crushed red pepper flakes, for garnish
Basil leaves, for garnish
1. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil and coconut oil. Spread the beets out and spray with just a tad bit more oil, and bake for 40 minutes, turning halfway through.
2. Heat a large nonstick skillet over medium heat and spray with olive oil. Toss in the garlic and onion and cook for about 2 minutes. Next, add the kale, beans, and carrots. Cook until the kale is soft and the beans have a nice golden color to them, signifying a good char and more flavor.
3. Take the beets out of the oven when they’re ready, and serve warm with the beans and kale. Drizzle some balsamic over the top, and sprinkle the basil and crushed red pepper, if using.