Wednesday, December 14, 2011

Jamie/Anna Lunch Project!

Jamie is my coworker from my last job and I love her a whole lot. My last job is when I started my weightloss journey too so she's seen me work on this all the way through. I feel like not many other people (I guess aside from family) can say the same. I've moved. I've changed jobs. Somehow, though, Jamie has remained a constant for me. We both have gotten new jobs since we worked together, but through a bout of fate and good luck, we work across the street from eachother. AND we both get an hour for lunch.

Jamie and I... in April I think?
Lunch with Jamie is my favorite hour of the day. We galavant around people watching, attempting to get strangers to smile at us, talking about our weeks, and I bother her with my trials and tribulations around food. I usually have trouble talking about my weight issues with people who don't/haven't had weight issues themselves. I feel like being overweight is an incredibly specific problem that's hard to understand if you're not in it. Jamie doesn't offer advice, or criticism, but she does offer an ear. That is probably the most helpful thing of all.

One day (the day after Jamie and I went to the farmer's market), she brought in this totally insanely looking stew. Carrots, potatos, kale, beans. Ahhhh so delightful. I was jealous. A lightbulb went off! "Jamie, how about you bring lunch for the two of us (THESTEWKTHNX) and I'll bring lunch for the two of us at another point! And we can do this every week so we have at least two home cooked meals every week?" She agreed and the next day I got stew:

It tasted so fresh and delicious! Jamie said she added tobasco to the recipe. I think this is good for a couple meals/lunches too. And totally wholesome and fills you to the brim. I had hersend me the recipe so any of you all can have some too!

3 cans of vegetable stock
1 onion

2 carrots
celery or red pepper optional (or any other stew appropriate veggies)
1 bunch of kale or spinach or swiss chard
1 can red kidney beans
1 can cannelloni beans
4 or 5 small to med red or yukon gold potatoes
olive oil

1) Chop and boil the potatoes just until soft. The smaller you chop, the faster they cook.
2) Dice carrots and onion (and optional celery or pepper). Put a little olive oil in the bottom of a big pot, then saute the carrots and onions, until the carrots are a little soft. Season with salt and pepper.
3) Drain and rinse the beans.
4) Dump the stock, a tablespoon of thyme (don't be stingy, it tastes great), salt and pepper to taste, the beans, and the kale into the pot. Wilt down the greens.
5) Dump the potatoes in. Simmer for awhile so the flavors meld. Voila. A chunky, rustic, yummy stew!

Tomorrow I'll post about what I brought for her later that week! Stay tuned!

What is your favorite thing to bring to work for lunch? Help inspire the Jamie/Anna Lunch Project!!

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