One-Pan Lunch

People often ask what it’s like to be funemployed (by choice).  Do I like it?  Do I get bored?

Are you kidding me?  I freaking love it!  It’s the only time I’ve ever had to really focus on myself, without any distractions (work, school, etc.).  As a result, I’ve been working out more (today an old German lady had a cat t-shirt that said “Hot flashes cause global warming” – I am not even joking), cooking healthier, and soaking up the surprisingly warm San Francisco sun.

I’ve tried to make some of the stuff I bookmarked, such as slow-cooker pulled pork, pork tenderloin, and oven-fried chicken (recipe to come in a later post).  But then sometimes I run out of stuff to make because I’m still retaining some of my bachelorette spirit.  Like the time I only had beer and ketchup in my fridge.  Those were dark times, but those were also incredibly fun times.

After a round of Zumba (if there is any proof that there is a God, this would be it – this higher being determined that I am not to be a dancer in this life) and spin, I decided a juice wasn’t enough to tide me over until an early dinner.  Steaming a head of cauliflower to turn into a mash seemed like too much work, and my pot of water wasn’t boiling quickly enough.

So I stared into my fridge.  I never have enough to make a complete meal, because if I have pasta, I have no sauce.  There’s cheese, but no bread.  There’s broth, but no meat or other veggies to put in.

I was able to round up a handful of cherry tomatoes, a bag of baby kale and spinach, some leftover pearl couscous, and, after rummaging through the depths of my cabinet, a small can of chunk light tuna, all of which I threw into a pan with some olive oil and salt.  Seriously.  If there’s something I would love to specialize in, it’s one-pan meals.  Not as glamorous, but less cleanup means a big win for me (or, let’s get real, for Sam).

And this was delicious.

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Super Quick Easy Healthy Lunch

Ingredients:

Half a cup of cherry or grape tomatoes
Olive oil
Kosher salt
Small can of chunk light tuna (or any other cooked protein)
Handful of baby spinach or kale
Cooked couscous, quinoa, or rice (really any cooked grain/pasta will work)

Swirl a pan with about 2 tablespoons of olive oil on medium heat, and toss in the tomatoes, sprinkling them with a bit of salt.  Let cook for 2-3 minutes until the tomatoes burst easily when pricked with a fork.  Add the can of tuna (do not drain), and cook for another minute. Finally, throw in the spinach (don’t worry, it will wilt quickly) and the couscous and put a lid on the pan.  Let steam for 30 seconds, or until the greens have wilted down a bit.  Stir to mix everything evenly.  Enjoy!

 

 

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