Today’s dinner was one of those everything-in-the-store-cupboard affairs. As long as you have beans, rice and a stock cube you will never go hungry! You can use ANYTHING else including frozen peas and sweetcorn and it will be delicious! Here follows my slap-dash recipe for tomatoey beans and rice.
Comforting and Frugal Beans and Rice
– 1 cup/jar of beans (I used turtle beans!)
– 1 box of passata (Aldi!)
– 4 sundried tomatoes, chopped (Aldi!)
– 1 cup of brown rice (Aldi!)
– 1 vegetable stock cube (Aldi!)
– 1 onion, diced.
– Assorted vegetables that might be on the cusp of going on the compost heap. (In my case: 3 small carrots, 1 red bell pepper, 6 mushrooms, a handful of cherry tomatoes and half a leek.)
Prepare the beans as instructed on the packet if you are using dried. If you’re using tinned, just open that bad boy up!
When the beans are ready, set aside and cook the rice. Pour the rice into a pan with the passata, the stock cube, the sundried tomatoes and a little water. Cook for approximately 25 minutes until all the passata has been absorbed by the rice. Watch carefully towards the end as it may need some extra water.
While the rice is cooking, fry your onions for about 5 minutes in a teaspoon on olive oil until the begin to caramelise. Add whatever assorted veg you have and fry over a medium-high heat until tender.
When the veg and rice are cooked, mix them together with the beans et voila! Enjoy!
I had a feeling that today would be a difficult day to stick to a healthy eating plan as i) it’s Saturday and I love to go for coffee and a scone after teaching with my friend and ii) it’s day 3. Day 3 is always meant to be the most difficult time for a challenge.
It was ok, though. I did get caught out and about at about 4pm not having eaten in a few hours with rapidly approaching hypoglycemia. My solution to this was to stop into Aldi (sensing a trend?!) to buy some mixed seeds and dried mango to steady me.
WORST SNACK EVER.
It did steady my blood sugar but it was not satisfying at all! Very disappointing!
DAY 3 Food Diary:
-banana and peanut butter on seeded rye toast, sprinkled with cinnamon, coffee
-leftover white bean salad and roast veg soup
-handful of mixed seeds and dried mango, vegan hot chocolate
-beans n’ rice, leftover rhubarb and strawerry crumble with 1 tbsp creme fraiche