Sometimes all I want to do is pick. A little of this, a little of that. I designed my lunch off that principle today. I had some canned sardines, and capers. I had some roasted red pepper sauce tucked way back in a cabinet, sealed and still unopened. It must have been a gift from someone. Then there was a container of bolognese sauce we made at the restaurant. Great multi-grain bread from pain d’avignon. And the last of the shishito peppers. Which I decided I do like, and I think they can be quite versatile. They would be great as a garnish, chopped up and distended in olive oil with some lemon zest, which could be nice on meat or fish.
This lunch hit the spot, and I was really hungry. I had a smoothie for dessert–berries, banana, coconut water, “The Essential Woman” version of Barlean’s organic oils, and Protein Hydrate powder–something my dad gave me which I still don’t fully understand, but I trust him! I will do a post one of these days on smoothies, and share the powders/ingredients I use and why.
I feel like I got sooo many nutrients out of this meal!
*According to a NY Times article called “The 11 Best Foods You Aren’t Eating” sardines are really good for us! Here is what it says about them:
Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.