Fresh starts. It’s been the theme this week, hasn’t it? Most of us have set at least one goal for the new year. Resolutions, we call them.
I am no exception to that–I posted my 2016 Goal post (no pun intended) on Monday, and so far I’ve done quite well. I’ve already lost 2.2 pounds, so obviously my body had some “mystery inflammation” that it was hanging onto.
The best part of this whole detox/clean eating/anti-inflammation diet, whatever you want to call it, is that I am cooking again. For real cooking, every night of the week cooking. I had a meeting last night and so I just made a smoothie for dinner and it felt WEIRD to not make a real dinner. I was triumphant passing fast food place after fast food place on the way home and NOT STOPPING. I almost waved at them.
Hands down my favorite recipe this week has been the white beans I made on Monday. God they were good. I’d probably make them every week if I could get away with it. Alas, my husband has asked for some variety. (I think he’s not as thrilled with this diet as I am.)
The original recipe used dried beans and kielbasa, I’ve changed it the process up a bit.
3/4 pound chicken sausage, sliced about 1 inch thick (I used 2 Chicken & Kale links from Fresh Market)
2 cups chicken broth
2 cloves garlic, minced
1 tsp dried dill (if you’re not a fan of dill, use whatever herb you like)
Cayenne pepper to taste
2 14 oz cans of Cannellini beans, drained and rinsed
2 Roma Tomatoes, diced
1/2 small sweet onion, diced
6 cups spinach (could use kale too!)
In a sauce pot, simmer the beans with the chicken broth, dill, and cayenne (I added a dash of nutmeg to it too. Sounds weird, but trust me.) for about 45 min until thick. Stir occasionally so the beans don’t burn to the bottom of the pan, and remove before they turn to mush. The goal is to thicken the liquid, but still have structured beans, so use your best judgement on the time.
When you have about 15 minutes left on the beans, in a large skillet, heat a bit of olive oil over med heat. Sweat out your onions until they are starting to turn translucent , and then turn the heat up to med-high and add your chicken sausages. Cook until almost done. Add your garlic and tomatoes. Saute for a minute, making sure to scrap the good stuff off the pan as the tomatoes sizzle.
By then your beans should be ready. Add them into the sausage mixture. Slowly wilt in handfuls of spinach, and then add pepper to taste. You probably won’t need to add much salt because of the beans and sausage.
I put a bit of mozzarella on top of mine. If you’re not avoiding processed carbs, this would be fantastic with crusty garlic bread, and wine would have been great in the bean broth mixture. But…I can’t have any of those things right now! Sigh…still, this will be making a reoccurence over the next month, I guarantee it!