Janice Cochran

Janice Cochran           3/23/15

Monday started with whole wheat toast, soy milk, orange juice & water. Lunch was beans and rice with hummus, yogurt with sliced almonds, and a couple apples for snacks. For dinner, I sautéed onions and garlic, added carrots and celery, and then added cannellini beans and a few slices of Asian-flavored tofu for taste. I served this over new udon noodles I was trying. Also topped it with Greek yogurt, and had orange juice and water to drink.

Dinner was most affected in that this was a somewhat unusual day when I was home for dinner early. This meal was quick to make, skillet on the stovetop, and gave me a meal the next day as well. I spent less money than if I ate out, roughly estimating $3.50, and I used up food that needed to be eaten (onions, carrots, celery).

Most directly, I observed texture--the beans added creaminess, the celery and carrots gave crunch, and the udon noodles were chewy. The Asian tofu gave it some needed flavor because I didn’t add spices or salt. I prefer a thicker noodle, so I hope to try other brands.

My meal didn’t affect anyone else, unfortunately. I prefer to eat with a friend, but that usually happens more on weekends.

One thought was I must now officially be an “adult”, as I seem to want onions and garlic in most everything, and when I was a kid, that’s what “older people” liked. This is an easy, “go-to” meal, as I always keep canned beans on hand.