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Last weekend I came back from California on Sunday with just enough time to get to the grocery store and get to bed on time. Since I’m not near a major airport, I have split my flight into two and have a layover. For these flights, the only layover available was for 4 hours, which is the length of one of the flights. Needless to say, I was exhausted by the time I was home.
Due to this, my goal was to make something very easy for lunch that required minimal prep work. For this dish, I used full broccoli heads, so that had some prep work, but for the most part, it was really straight forward.
Broccoli Salad
Recipe List:
2 heads broccoli
1 small red onion, diced
1 cup shredded carrots
1 cup shredded cheese
Handful of dried cranberries
Handful of roasted walnuts
Your favorite creamy/thick dressing
I used a Avocado Green Goddess dressing
Recipe Directions:
Cut broccoli heads and stem into bite-sized chunks
Mix ingredients in a large bowl
Add in dressing and mix until well coated
Serve and enjoy!
Other Notes:
I added rice as a base to make this a more filling dish (and it ended up being really filling)
I would recommend steaming the broccoli. It was delicious as was, but I think softer broccoli would have made it easier to eat
I would maybe add some shredded chicken next time to make this fuller
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Hello to old and new followers, and welcome back to my blog!
I took a long break from blogging and cooking new recipes to focus on my graduate degree. After completing my Master’s, I continued to do business research with a professor, and opted for a summer internship program with a biotech company. With both roles, it didn’t seem like the best opportunity to start blogging again, so I held off. Following completion of my internship, I started working for another biotech company which required me to pack up and move from southern California back to the East Coast!
I’ve lived in California for quite some time now, and it was a bit strange coming back to the East Coast. I’ve been back on the East Coast for about 2 months now and have spent most of it either traveling back and forth from my new apartment to my parent’s house, buying new furniture and decor, or taste-testing the local restaurants.
As for the job, I’m really enjoying it and it’s only been about 3 weeks! I feel that I’ve already been given so many opportunities to develop my skills and showcase my abilities. It’s been really rewarding. I’m also excited because my new role involves a bit of travel, which is something I’m always itching to do. For now, it sounds like the travel will remain in the US, but I’m excited nonetheless.
Happy to be back to cooking and testing out recipes!
Since my graduate program was mostly online due to the COVID pandemic, my new in-person schedule is very different than what I’m used to. Being online meant I didn’t need to be highly structured about when I made my meals, or when I went to the gym, or when I took time for myself because I was always home and everything was within reach. Now that I’m in-person for my job, I’m realizing how quickly the day goes by and how difficult it is to fit in everything I’d like to do. Most importantly, I’m learning about the importance of a standard schedule to ensure I’m getting my laundry done, making my lunches, and running any errands, otherwise I’ll either have no clean clothing, no lunch to eat during a busy day or or have to buy a lunch within my lunch break!
This is where we now talk about what you came here for. Likely, you have a busy work schedule, or a busy schedule in general, and time is not a luxury you have to be cooking fancy meals that take all day to prep. My hope is to minimize some of that potential stress by reviewing and taste-testing some popular recipes online, or sharing my own recipes to see what really is a schedule friendly meal.
This Northern White Bean salad is a no-cook recipe that goes great as a side dish for any main meal. I personally love pairing salads like these with my lunch which is usually some chicken and rice. I try to change up the salad every week to keep the meal a bit interesting.
Balsamic marinated chicken with Northern White Bean Salad and some rice
The biggest time killer in this recipe is the prep work, essentially all the dicing and mincing. If you are crazy busy, you may want to look into getting a faster option compared to the manual version. I’ve seen this Vegetable Chopper on Amazon frequently, and also seen it in Marshall’s, TJ Maxx, and Target. I’ve never used this before, but I’m very tempted to try it out. If you end up using one, let me know in the comments how it went for you!
I didn’t time myself, but with chopping the tomatoes, onion, garlic, parsley, and cilantro, this recipe took me roughly 30-45 minutes to make (with a TV show on in the background). What I love about this recipe is that it doesn’t require a high capacity of my attention. I can (carefully) cut my vegetables while watching a show or having a conversation. This provides the opportunity to do the things I need to be doing (cooking) while also doing the things I enjoy doing to relax. It means this doesn’t feel like a “task.” I also cut my tomatoes one-by-one so if you use a better method, you’ll save significantly more time!
I made enough to last me everyday for lunch, and enough to pick on during the week. I also have a guest staying with me who eats significantly more than I do, so the list below calls for quite a bit of food. When finished and mixed, this dish at the amounts listed below fit into my 4 qt bowl Tupperware, right up to the lid. For a smaller overall portion, I recommend cutting the items required in half.
Aside from my guest, I’ve started increasing the amount of food required to create a recipe because I’ve found that I typically run out by Wednesday or Thursday. I don’t usually have enough time during my work week to re-make a meal or a side dish, so this was incredibly inconvenient and also meant that I was spending money on take out when I’d much rather be putting that money to a different use.
This recipe is incredibly easy. With the canned beans, pop them open, rinse, and drain. I know some people have a preference for drying canned items such as beans, peas, corn, etc. after they’ve rinsed it, so do whatever you’re more comfortable with. I halved my tomatoes short-ways and diced my onion. The diced onion was nice because I didn’t notice how much onion was in the dish, but I think next time, my preference will be to have the onion in thin slices, just to add some variety to the sizes of items. I minced the parsley and cilantro, and threw everything into a big bowl.
Working my way through the numerous tomatoes!
For the dressing, I combined about 1/2 cup olive oil with a full lemon’s-worth of lemon juice, and 2 more cloves of minced garlic. I stirred that up a bit, and mixed it into the salad.
Food Fact: Tomatoes are a good source of vitamins A, C, and K
If you’re interested in having a fuller salad or creating this as more of a main dish rather than a side dish, here are some of my recommendations: avocado, spring mix or arugula (or kale if you like it), salmon or chicken, and/or seeds. I haven’t done much cooking with seeds so I wouldn’t know which to recommend, but if you do decide to add some, let me know which and how that mixture tasted! I’d love to try it out.
Garlic and onion are typically not ingredients people consider when they think of work-friendly food usually because the food either smells, or your breath smells. For the food smell, the good news is that this dish is great when served cold. You will not have to worry about making the office microwaves smell like onion or garlic. I personally don’t worry too much about the breath portion, as I don’t interact with many others directly in-person. We typically communicate via video calls and chats. However, I like to keep some breath mints with me just in case, and I recommend you do the same if you’re feeling a bit worried about that.
The completed Northern White Bean Salad mix
I hope you’ll try this recipe out and let me know how it goes! If you’re looking for other variations of this recipe, there are SO many on the internet, you’re sure to find something that fits your taste. You can also substitute different types of beans and goodies to make this exactly what you’re looking for. Enjoy!
Recipe List below:
For the Salad:
4 32oz Canned Northern White Beans
2 pints Cherry Tomatoes
1 Red Onion
6 cloves Garlic (more or less depending on preference)
1 bundle Parsley (more or less depending on preference)
1 pack Cilantro (more or less depending on preference)
Salt & Pepper for taste
Optional addition:
Avocado
Feta or another type of crumble cheese
Arugula or any salad mixture
Seeds (based on preference, I haven’t cooked much with seeds)
Fish or Meat based protein
For the “Dressing”
Olive oil
2 cloves Garlic
1 Lemon (for the juice)
Salt & Pepper for taste
Recipe Directions below:
Prep veggies and goodies:
Halve tomatoes
Dice or slice onion
Mince parsley
Mince cilantro
Mince garlic
Optional:
Cube avocado
Cube salmon/chicken
Drain and rinse beans
Prep dressing
Combine olive oil, lemon juice, and minced garlic
Combine all ingredients into large bowl
Mix and serve
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Gabriela Maria 