School’s back in full swing around here and that means I’m facing the same dilemma I’ve been facing for 4 years. The same dilemma that helped start this blog.
What are we going to have for lunch?
The question goes beyond the obvious fact that neither Brian or I want to buy the school lunch. I like having a hot meal, which inevitably means I need to have something pre-made that I can reheat. And that meal needs to be filling because I am generally starving by 11 am.
Last week I made a frittata, which we got 4 servings out of. But my ideal recipe is more filling, cheaper and uses fewer eggs.
Enter: rice and beans
Rice and beans are so simple to make, so inexpensive, and open to so much creativity. For the past year or so, I’ve made all of the No Meat Athlete rice and beans variations repeatedly for our school lunches. All of them are delicious. This week I made Kim O’Donnel’s Southern Red Rice and added kidney beans. I’m really looking forward to it.
In addition to the aforementioned perks, rice contains iron, vitamin B, starch and protein. Beans have iron and protein. Most significantly, the consumption of both together provides essential amino acids. What more could I ask for?