so this isn’t *really* a recipe. it’s just an idea i’ve seen on various blogs. a very great idea, especially for someone like me who: 1) always has extra bananas hanging around my house; 2) has a stomach that ice cream hates (or is it vice versa?); and 3) has a bottomless sweet tooth that i’m always trying to ignore/satiate with healthy foods.
i feel like every recipe that i’ve shared lately is a fast weeknight meal. nothing’s fancy. nothing’s lengthy. just simple, yummy food. and yep, you guessed it, this is another quick meal.
about a month ago, mike and i hosted a movie club night at our place. we decided to make tamales and black beans for our friends (i know, i know: where’s the tamale recipe? it’s coming soon, i promise). after our friends had eaten their fill, we had a lot of black beans left over from the feast. i mean A LOT. plus, we had some extra salsa, corn, zucchini, and avocado. and we had a ton of quinoa left from making these quinoa cakes the week before. so what are two people who hate to throw food away going to do with that situation? make hippie bowls!
i love ratatouille. and i have the blog posts (here, here, and here) to prove it! ratatouille is one of my favorite flavor combinations of vegetables – i love the eggplant, zucchini, and tomato combination! in this month’s vegetarian times, mark bittman (!) offered a series of vegetable-laden recipes, including this roasted ratatouille, and i knew i had to try this out right away.
mike and i have two cardinal rules for grocery shopping: 1. make a list before going to the store, and 2. never shop hungry. since i’ve discussed my meal planning and grocery list methods recently, i thought i would focus on the latter rule. you see, when we shop hungry it’s astounding what makes it into the cart: lots of sugar-laden food (read: cookies and chocolate), tons of salty snacks (read: pretzels, chips, popcorn, etc), oh yeah, and someone always gets cranky (read: me). does this sound familiar to any of you?