I’m happy to report that I am back in my little studio, feeling stronger each day and eating well.
I don’t want to keep talking about the gallbladder. In fact, I want to forget it. But I do want to mention that something good came out of the experience. I realized how very much I love food. I knew I liked to eat, but I never knew how much I would miss NOT eating. And I didn’t just miss eating food, but I missed cooking it too. I spent the entire summer miserable because I wasn’t able to be an active participant in food. I could only eat plain grilled chicken and pasta with one kind of sauce and fruit salad without having pain. So, that’s all I ate, and that’s all I cooked and boy was it was B-O-R-I-N-G! Thankfully, my gallbladder was truly the culprit, because since it’s been gone, I haven’t missed it. I’ve been enjoying food again! It’s like some kind of a miracle. I could list all of the food I ate this past weekend, but I’m slightly embarrassed by it. I will say that I definitely need to start working out again as soon as I’m all healed.
This realization has inspired me to write more about food. I hope I don’t bore anyone too terribly, but I’m going to be trying and posting new recipes and posting lots of photographs of food on this blog. I’ve decided it needs to be a bigger part of my life. I’m a much happier person now that I can eat whatever I want.
And to start off...I’m going to share a recipe for Rice and Beans with Pesto that I made last night. It is from my old Cooking Light, Five Star Recipes, The Best of 10 Years cookbook. I changed the recipe a little bit and I make this often. It’s quick, good for your body and your budget, and pretty tasty too!
Rice and Beans with Pesto
1 tbs olive oil
1 ½ cups chopped onion
1 ½ cups instant brown rice, uncooked
2 ¾ cups water
1 (15 oz can) diced tomatoes, drained
1/3 cup pesto basil sauce (I like to use Classico...I hope to be making my own soon with all of the basil from my garden)
2 (15 oz cans) red beans, drained and rinsed
Heat olive oil in a large skillet. Add onion and sauté 2 minutes; stir in rice and water. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until rice is tender and liquid is absorbed.
Stir in tomatoes, pesto sauce, and beans. Cook over medium-high heat 2 minutes or until mixture is thoroughly heated. Spoon into a serving dish; garnish with fresh basil, if desired. Makes 4 servings.