Today I finally cooked my buckwheat. I have some Indian spices mix in my kitchen, so I decided to use it for my buckwheat. I used a spice mix for Chana Masala (Chickpeas Masala), it has dried mangoes in it so it tastes a little bit sour. It worked perfectly for my buckwheat, my husband also loved it! I ate it with grilled shiitake mushrooms and stir-fried zucchini and red bell pepper.
Please feel free to try the recipe below!
Serves: 3-4 servings, Cooking time: 20 minutes
- 1 cup of buckwheat, clean from any debris and then rinse with cold water
- 2 cups of mineral water/filtered water
- 1 teaspoon of Chana Masala spice mix
- 1 tablespoon of virgin coconut oil
- Salt to taste
- Put all of the ingredients (buckwheat, water, Chana Masala spice mix, virgin coconut oil, salt) in the rice cooker’s pot. Stir everything until it mixed well.
- Cook the buckwheat with the setting to cook rice (for about 20 minutes)
- When the rice is ready, fluff with fork or spoon. Serve warm.
Today’s lazy person cooking is Baked Salmon with carrots, napa cabbages, and cherry tomatoes. It will only need about 35 minutes of cooking time, including the preparation. Enjoy!
- 100-150 grams of salmon 1 piece of small carrot, cut into bite-size
- 1/2 piece of small napa cabbage, cut into bite-size
- 2 cloves of garlic, chopped (I might use too much garlic because I really like it, you can tone it down to 1 clove)
- 1 tsp Mrs. Dash Original Seasoning Blend
- Half lemon 10 grams of chopped parsley
- 6 pcs of cherry tomatoes, cut in halves
- Salt to taste
- Wash salmon under running water, set aside.
- Preheat the oven to 160 degrees Celcius (320 Fahrenheit).
- Rub the salmon with half portion of the garlic, Mrs’ Dash blend, parsley and salt to taste
- Put some of the napa cabbage at the bottom the glass baking dish. Put the salmon on top of it.
- Put the carrot, napa cabbage, and the rest of the parsley surrounding the salmon. Drizzle salt, Mrs. Dash blend, and garlic on top of the carrot and napa cabbage. Squeeze the half lemon and drizzle on top of the salmon and the veggies.
- Bake for 25 minutes.
- After 25 minutes take it out from the oven, add cherry tomatoes. Serve warm.
- I have Adenomyosis – I have to follow Endo diet / anti-inflammatory diet
- I’m not a big fan of salad
- I’m a lazy person, I don’t want to cook complicated food every time I want to eat
- I don’t like to eat the same food all day (breakfast !== lunch !== dinner)
How to solve this problem?
- I checked my fridge, grabbed 4 pcs of long beans, cut 1/5 of a medium cabbage, 3 pcs of mushrooms, 2 cloves of garlic (it’s a must for me! I’m a garlic person!😆)
- Grab a bottle of coconut aminos, Mrs. Dash spices mix, salt, and olive oil
- Wash and cut the veggies, mushrooms, and garlic
- Heat the olive oil in a pan, after the oil is hot add the mushrooms, stir-fried until it shrinks
- Add garlic, stir-fried for 30 seconds.
- Add 1/2 tbsp of Mrs. Dash spice mix, 1/2 tbsp of coconut aminos, a pinch of salt, stir for 1 minute or so.
- Add veggies, stir until half cooked.
- Add 1 tbsp Mrs.Dash spice mix, 1 tbsp coconut aminos, and a pinch of salt (yes, I put on the spices twice, on the mushrooms and on the veggies separately🤓). Stir Fried until wilted. Serve hot with cooked rice of your choices!
Easy cooking, healthy, and fast. Perfect for a lazy person like me! 😜😜😜