This weekend wasn’t really a good one for me cooking-wise. I was so looking forward to coming back and making yummy food, but I ended up being so busy that I actually didn’t cook almost at all!
Thursday night for dinner I made tofu tagine, but I put too much turmeric in and it came out kind of gross looking because it was too yellow, so I didn’t take a picture or post it. Then Friday afternoon I made a quick healthy lunch of a grilled turkey burger patty and peas, but that’s not so much a recipe. Saturday I actually ate all my meals out with friends (can you believe that the one time I’m home I went out? I wasn’t thrilled, though I had fun), and Sunday I had a date with Brooklyn half-marathon runner guy for which we got Thai takeout. Sunday afternoon, however, after my long run, I had the chance to kind of make food: a very simple recipe of chicken sausage and beans.
I adapted the beans recipe from the Hoppin John recipe I posted earlier in the year, but substituted butter beans and also cut some ingredients. No celery or ham (because I was out of them) and no oil (I boiled everything instead of sauteing the veggies first. I had one Trader Joe’s Sweet Italian Chicken Sausage with it, and I tossed that in for the last 10 minutes of cooking both to heat it up and to give more flavor to the beans; you could easily make this vegetarian by not using the sausage though. I skipped serving it over rice, and just ate it kind of cassoulet-style.
100 calories for the chicken sausage
155 calories for the beans (recipe here)
This was very easy and pretty delicious, plus it has a ton of protein, which is great after a workout. It’s very quick to prep, but the beans take a long time to cook (40 minutes), so it’s not ideal for a quick refueling. I made it work by tossing it on the stove and then using the time before I ate to shower and map my run. I’d make this again, but next time I think I’d cook it before my run, because it seems like it would reheat well.