After several hours of cross country travel I was starving. The entire flight back home to beautiful Prince Edward Island, food was on my mind. I was craving my own kitchen but had been gone so long I completely forgot what I had in stock.
Everyone knows Nutritionists love to cook, so keeping a well stocked kitchen can keep your cuisine creative and healthy. I try to keep plenty of beans and legumes, frozen vegetables, almond milk, nut butters, herbs and spices on hand. Oh and don’t forget cookbooks!
After 10 days I was finally reunited with my kitchen and 2 gorgeous long haired cats. I opened up the cupboards and saw a can of organic black beans. No time to cook from scratch so the can will have to do. Next was the freezer for a bag of Cooking Greens Designer Mix, a heavenly combination of frozen spinach, collards, rapini, yellow beans and onion. Fantastic, I’ve got protein + vegetables…so next would be the starch. I recently picked up some spinach vermicelli in Toronto’s bustling China Town. Sounds like a heavenly combination to me 
Speedy Black Beans and Greens
1 can of organic black beans, rinsed and drained
1 bag of frozen Cooking Greens Designer Mix
½ small package of Spinach vermicelli, cooked
1 TBSP organic coconut oil
3 cloves garlic
Juice of a fresh lemon
Salt Free Moroccan Spice Mixture
In a stir fry pan/wok heated to medium high ad
d coconut oil till melted. Then add garlic and stir fry 2 minutes. Next add the bag of greens and a huge squirt of fresh lemon juice. Stir fry for 4 minutes then add black beans, more lemon juice and some Moroccan spice mixture. Cook another 2 minutes and serve over cooked spinach vermicelli. Note- vermicelli cooks instantly when boiling water is poured over it. This is almost a one pot meal, less dishes = a happier cook/nutritionist/distance travele.
Over the past 6 years my nutritional consulting practice has helped PEI lose over 75 000 pounds. That’s a lot of potatoes. I preach the importance of eating smaller portion controlled meals and snacks more often. My clients are constantly eating and losing weight in the process.
So why was I on the road you may ask? The first leg of my trip was to Saskatoon for the BDC Young Entrepreneur Awards . I was honored to accept the 2011 award for my home province for my work creating the online weight loss program and client management tool for nutritionists SeeResults. Winning this prestigious business award had fueled my fire to help even more Canadians on the road to better health. It also allows me to be a business mentor to some fabulous up and coming Canadian Nutritionists.
Being creative in the kitchen is an art worth learning. Cooking shouldn’t be a chore. Check out your local nutritionist or grocery store for upcoming cooking classes. Experiment with spices, new grains, vegetarian sources of protein and seafood. Your body is worth the investment!
