These one-pan, two-minute mélanges are my standard lunch (or breakfast, or dinner) fare and I’ve included a big bunch of great combos in I Quit Sugar: Simplicious. I must admit I felt weird putting them into a recipe format because I mostly make them on a whim, using what I’ve got (and a few too many lax cooking techniques). But I’ve been asked so many times to formalise things. So….a simpliciously simple post on how I build my bowls. I’ve focused on the cooked ones here, but there are raw, summery ones in the book too.
Step 1: Start with 3 serves of veggies
1 serve = 1 cup leafy greens or ½ cup all other veg.
Sauté in oil or sweat in 2 frozen stock cubes or ferment in brine. At the office we all do this and share the one pan around, multi-using each others’ juices. At home I’ll work from the one pan all day, making best use of leftover flavours and fats in the pan.
Step 2: Add 1 serve of protein
It could be 2 eggs, a palm-sized portion of meat (mostly leftover or bulk-cooked, stored in freezer in 1/2 cup portions ready to tote to the office), or 1 cup properly-prepared legumes (I explain the best ways in the book and again I keep ziplock bags of the things in my freezer).