You come home after another huge day at work. You’re tired. You’re hungry. You think about cooking but do you have the energy?
It’s tough. Isn’t it?
But today I have a bit of inspiration for you. A new ‘scientific’ reason to help you resist the temptation to skip cooking.
Something I’m really excited to share!
Recently I stumbled across a study linking home cooking with a healthier diet.
Basically the study found that people who cook at home more frequently ate less overall kilojoules (calories) and sugar than those who cooked at home less.
Not really surprising though. Is it?
But there’s more!
When these people did eat out, the home cooks tended to consume less kilojoules (calories) out of the home as well.
Wish YOU cooked at home more?
Then you’re in luck because the ‘Soupstones Dinner Challenge’ is starting SOON! And now is your chance to be one of the first to join us.
How does the ‘Dinner Challenge’ work?
1. Enter your email address below.
2. In the next week I’ll send you a FREE copy of one of my done-for-you meal plans with simple 5-Ingredient recipes and a grocery list.
3. You go shopping, cook up a storm and enjoy the goodness (and health benefits!) of cooking at home.
For bonus ‘points’
(and a chance to win meal plans for the next 12 months)
Just share a photo of one (or more) of your creations on Facebook, Pinterest and/or Instagram AND add the tag #soupstones so we can find you. Or email me a link to your post (firstname.lastname@example.org) to be sure, to be sure.
THE FINE PRINT:
Entries close 18th August 2015.
There is one prize of 12 months Membership to Soupstones Meal Plans for each social media platform (3 prizes total).
The winners will be contacted via social media OR email.
Entries will be judged by me
I love the chewy texture of quinoa any time but especially in this dish when you add in the oozy goodness of just melted cheese. A healthier twist on the old comfort food special mac & cheese.
takes: 30 minutes
enough for: 2
1 onion, chopped
1/2 cup (120g) quinoa
1 cup stock or water
large handful melting cheese*, sliced
1 bunch flat leaf parsley, chopped
1. Heat a medium saucepan on a medium heat. Add a good splash of olive oil and cook onion, covered, for about 10 minutes or until the onion is really soft.
2. Add quinoa and stock. Bring to the boil and then simmer for 12-15 minutes or until the quinoa is soft. Keep an eye on the pot and add extra water if it dries out before the quinoa is cooked.
3. Stir in the cheese and stand the pot off the heat with the lid on for a few minutes.
4. Taste and season with salt and pepper. Toss in the chopped parsley and serve warm.
paleo – replace the quinoa with 1/2 small grated cauliflower (I use the food processor for ease) and skip the stock. Just add the raw cauli to the softened onion and cook for a few minutes or until the cauli is warm. Then toss through a handful or two of roasted nuts (brazil, almonds or pine nuts would be my pick) and toss in the herbs.
*different cheese – I used emmental but gruyere, cheddar or mozzarella are all good. Basically anything that’s going to melt.
different grains – replace quinoa with couscous (only simmer a few minutes) or white or brown rice (simmer about 30 minutes and expect to add extra liquid)
short on time / onion-free – skip the onion and toss through a bunch of chopped chives with the parsley.
more veg – toss in a handful of defrosted frozen peas when you add the cheese. You could add any grilled veg at the end such as eggplant, zucchini (courgettes) or red peppers (capsicum).
dairy-free / vegan – Toss through a handful or two of roasted nuts (brazil, almonds or pine nuts would be my pick) instead of the cheese (no need to stand – the nuts aren’t going to melt!).
ps. What are you waiting for?
Enter your email below to join us for the ‘Soupstones Dinner Challenge’ for FREE. It’s all about setting yourself up to make cooking at home as easy and tasty as possible. Even when you’re tired at the end of a long day.