Yes their menu is healthy and my favorite item is their Sandwich Nutrivo (think sprouts, beets, carrots, leafy greens, avocado) but it’s really the bikini store you have to walk through in order to get to the cafe that really sparks the determination for a tighter bod. Passing by teeny tiny tops and even smaller Brazilian designed bottoms is just the right amount of motivation I need to gateway into the steamy South American Summer.
What kind of change do I want to make?
Do I have the self-control to fast?
Maybe just a juice fast?
I’m a cook, that’d be impossible. After all, I need to TASTE what I’m cooking. In the end I decided balance was my path. Lots of yoga, grains, legumes and seasonal fruits & veggies. I’m starting my days with fresh fruit and green tea. They say you should eat fruit alone since it starts to decompose once it’s broken down so I’m sticking with apples. Plain apples. Without peanut butter. Lunch and dinner will be a mix of arugula salads (in season and 3 big bundles for 7 pesos, less than 2 US dollars!), roasted seasonal vegetables and plenty of quinoa, beans and wild rice. I’M EXCITED.
And after yesterdays afternoon asado at the farm and cheesy empanadas for dinner I thought I’d start the week with my new outlook while the rain poured and poured throughout Buenos Aires.
This tasty dish will be one of many that I’ll be eating throughout the week using different vegetables. It’s cheap, full of flavor and requires little skill. Veggies , seeds, and rice cost me a total of 20 pesos (4 US dollars) and the soy, sesame oil, and chili paste were happily stocked away in the kitchen cabinets. It took less than half an hour and I could have easily increased the recipe for multiple servings.
Health Bomb ::
- string beans
- onion, sliced
- garlic clove, minced
- brown rice
- olive oil
- soy sauce
- chili paste
- seed mix- sesame, sunflower, pumpkin
- salt & pepper
Place a pot over medium heat til hot. Add a dash of olive oil and your brown rice. Stir around with a wooden spoon to lightly toast your grains (about 1 minute) then add your water and a dash of salt followed by the lid. I like to use 1 cup of brown rice with 1.5 cups of water. Do as you wish.
Prep your veggies by removing the stems from the string beans and cutting them and the broccoli into bite size pieces.
The veggies only need about five minutes to cook so feel free to check emails or clean the kitchen while the rice is simmering away. We want our food to be hot when it’s time to eat, si?!
When the rice is almost done place a skillet over high heat. Once the pan is HOT add a dash of olive oil along with the sliced onion and cook til translucent, about 2 minutes. Add the garlic, broccoli and string beans and toss well over high heat. Allow to cook for 3-4 minutes then add a spoonful of chili sauce and a dash of salt. Toss well and cook another 1-2 minutes until the veggies are bright green. Add a splash of soy sauce, a few cranks of pepper and a big lemon squeeze. Toss, turn off heat and lightly drizzle with sesame oil.
Fluff your rice and spoon a portion onto the center of the plate. Top off with veggies and remaining pan juices. Sprinkle with seed mix and serve immediately.