I enjoy a lot of flexibility in my work place, and I’ve learned to take advantage of it in some healthful ways.
A few months ago, I was looking for some things at Bed, Bath, and Beyond and came upon the perfect slow cooker for one serving soups, beans and grains. I bought it for $9.99, a bargain when compared to Amazon’s price for $19.99! I use it every day.
Today’s soup was made of green lentils, brown rice, and a handful of brussels sprouts, with spices of garlic, turmeric, and black pepper. I get to work every morning in plenty of time to prepare my soups,and it only takes about ten minutes.
I keep dry beans and grains in jars in a desk drawer, along with a sharp knife from home that will go through avocado skin easily enough when I bring one.
Since I was off from work yesterday, I did not have an opportunity to soak the beans overnight in the slow cooker, so I used about dry lentils because they do not need to be soaked ahead of time. I used about 1/4 cup of the lentils and the same amount of rice. I packed fresh brussels sprouts from home this morning in my Snapware container, already spiced and ready to dump into the slow cooker.
It takes a couple of minutes to rinse the beans and rice in a tea strainer I have on hand, and then I put all the items into the cooker, plug it into the socket, and I’m done with it until noon, with plenty of time to spare to get my rooibos tea going. By the time everyone else is coming in around 8:00, I’m way into my real work already and enjoying my first cup of tea.
At lunch time, I have my salad and homemade dressing I brought from home that morning, a couple of pieces of fruit, and my steaming hot soup. I even leave myself enough time to take a 20-minute power nap when I’m not needing to work through lunch.
I use several varieties of beans and peas. Another bean that is perfect for slow cooking without having to soak them overnight is the mung bean. It’s loaded with protein, as are lentils, and very tasty, with a nutty flavor. Being from Texas, I have always enjoyed black-eyed peas, and these also do pretty well without having to be soaked overnight. Larger beans, like pintos and kidney beans, really need to be soaked. But, that’s also very simple to do if you keep a stash of them at the office.