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Archive for the ‘Vegan’ Category

Ate Days a Week

In Beans, Bread, Breakfast, Brunch, Challenge, Fruit, Healthy Lifestyle, Holiday, Italian, Japanese, Mexican, Nuts, Oats, Party, Pasta, Pizza, Quick Meal, Rice, Salad, Saving Money, Vegan, Vegetables, Vegetarian on February 24, 2015 at 7:04 pm

When it comes to healthy eating, I find there is a fine line between two philosophies: 1)Variety is the spice of life and 2)Consistency is key.  How does one stay in balance without getting bored of the same 10 meal repertoire?  When it comes to diversification, I’m always looking for inspiration.  I often look at healthy eating blogs/sites, fitness magazines, and even get sucked into the articles on the latest celebrity eating crazes.  There are definitely common trends (who else is sick of seeing kale everywhere?), but there is also a lot of differing and conflicting information.  Some people eat the same exact breakfast and lunch every day because it helps them stay on track, while others will cave into candy if they have another egg white fritata.

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Could you eat THIS every day?

Where do my habits fall on this spectrum?  It’s kind of hard to say.  There have been weeks where I definitely fall into the same lunch rut, and others where I order take out every night.  It really depends on what else is going on that hour/meal/day/week/etc.  In an effort to better answer this question, I decided a couple of weeks ago to keep a log of my food/water/alcohol intake every day for 7 days.  This practice helped me to reflect more accurately on my habits and identify trends, which is something I hadn’t done in several years.  Back in my days of working with a personal trainer, I had been required to turn in a nutrition log at the beginning of each session, which gave me so much anxiety.  If I was honest about every morsel, I’d get ripped apart for having even one cookie, even if the other 98% of my intake was perfect.   I would end up omitting anything that I knew was “inconstant” and veering away from my “goals”, just to avoid the wrath of someone who subsisted on protein shakes, whey, and hardly any fresh fruits or vegetables.

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Homework…

It’s been a long time since I’ve followed any sort of “diet” or meal plan, so this time I took a different approach to the journaling process.  I didn’t focus exclusively on calories, macronutrients, or obsessively counting and measuring.  While I did note approximate amounts (I have a very good sense of portions and volumes, so that’s how I was able to quantify all the ingredients), I didn’t use any measuring devices (scale/cup/calculator), except when required by a recipe (baking).    I just wanted to get a sense of 1)the main components of my meals, 2)some idea of ratio (is the meal 1/2 veggies, 1/4 each protein/carb), 3)how often/frequently I eat, 4)what kind and how often I was having alcohol and “treats”, and how 5)much water I was consuming.  For water, I used the same size glass throughout the day (usually a 17 oz size, which I’d note as 2 cups), and I didn’t include cooking water.  I also noted times I ate/drank to understand the frequency better.

Here’s a high level overview, which I’ll follow with more details and pics.  This particular week had a busy weekend (Valentine’s Day, birthday parties, 2 big family dinners), so it’s an example of more splurging than usual.

  • Breakfast is the most consistent, usually some combination of protein (eggs or yogurt) with whole grain (oats) and lots of veggies
  • Lunch is usually leftovers or a simple salad
  • Dinner is the most varied, usually freshly cooked, and has carb heavy options for the other members of my family
  • I’ll have 1-3 in between meal snacks or bites
  • I drink a minimum 12 cups of water a day, but usually 16+ (especially on days I exercise).  This equates to about a cup/hour.
  • 1-2 glasses of wine 4 times a week; 1 night of cocktails.  None of that bothers me. 🙂
  • A piece or two of chocolate 3x; ice cream 1x
  • During the week, frequency is 2-3 hours; Weekend eating frequency is less, but more indulgent

That’s the basic gist of the week’s trends.  Some of you may want more information, the same way I look at other blogs as I mentioned earlier.  For those who want more details, here they are, along with some photos when I remembered to take them.

  • Monday
    • Water total: 16 cups
      • 530: 2 cups water before/during barre workout
    • 7 am grande coffee w 1 oz milk
    • 7:45 am: 2 cups water; porridge – 1/2 cup oats, 2 cups water, 1.5 cups kale, 1 tsp miso, 2 eggs, 1 tsp toasted sesame oil
      • 2 more cups water btwn meals
    • 11:15 Carob spirulina energy bite (1)
    • 12:30 pm: 2 cups water; salad of 3 celery stalks, 1 small gala apple, 1/3 cup chickpeas, lemon juice; 1 brown rice cake with 1/3 avocado and 1/2 oz sharp cheddar
      • 2:30 2 cups water
    • 3:15 whole wheat banana nut bread
      • 4:30 2 cups water
    • 6:00 low fat string cheese 1 cup water
    • 7:15 2 cups water; whole wheat pasta with honeynut squash olives capers and almonds (1 cup)
      • 1 cup water after dinner
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Porridge

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Lunch

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Whole Wheat Banana Bread

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Pasta.

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My itty portion.

  • Tuesday
    • Water total: 16 cups
      • 8:30 am: 2 cups water
    • 9:00 – pancake (1.5 eggs, 6 tbsp oats, 3 tbsp nonfat Greek yogurt, 1.5 cups flower sprouts [like kale]). 2 cups water
      • 10: stroller strides (interval full body workout) 2 cups water during workout
    • 11: 3/4 cup Greek yogurt with 1 tsp pb 3/4 apple and cinnamon
    • 11:30 – grande coffee w 1 oz milk
    • 1:00 pm – 2 cups water; 1 whole wheat pizza slice with broccoli and spinach topping
      • 2:45 – 2 cups water
      • 4:15 – 2 cups water
    • 5:15 – 1.5 clementine 10 raw almonds
    • 6:15 : 2 cups water, 3 bell pepper slices
    • 7:30 2 cups water. 2 (really big) glass red wine. 1/3 cup sprouted brown rice, 1/3 cup mushroom stroganoff, 1/2 cup roasted sugar snap peas in 1 tsp Evoo, 1 small bell pepper stuffed w 1/2 cup chickpeas w lemon zest and juice; 2 choc truffle
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Pancake with a hot sauce smile.

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Yogurt parfait.

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  • Wednesday
    • Water total: 16 cups
      • 9:15 am 2 cups water
    • 9:30 – smoothie (3/4 cup Greek yogurt, 1/2 banana, 1/2 cup blueberries, 1.5 cups broccoli, 1/4 cup oats, 1 tbsp pb, 1/2 cup water, vanilla and cinnamon)
      • 10:30 2 cups water
    • 11:15 cup of coffee w splash of milk
      • 11:40 2 cups water
    • 12:15 pm 1 cup coffee
      • 1:00 2 cups water
    • 1:15 leftover snap peas stroganoff and rice, kidney beans 1/2 cup each
    • 2:45 2 cups water. 1 oz sharp cheddar
    • 5:15 thin slice whole wheat banana bread
      • 6:30 2 cups water
    • 7:00 carrot ginger coconut soup (1 cup), sesame noodles (1/2 cup brown rice quinoa pasta with pb and sesame sauce (pb, molasses, sesame oil, ginger, garlic,etc), 2 cups water, 1 piece dark chocolate w raisins and pecans
      • 10:30 2 cups water
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Finished smoothie.

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Sautéing veggies for the soup.

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Soups on!

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Sesame noodles, with some modifications on this recipe: http://www.foodnetwork.com/recipes/tyler-florence/cold-sesame-noodles-recipe2.html

  • Thursday
    • Water total: 14
      • 9:30 am 2 cups water
    • 10:00 1/2 cup oats, 6 oz baby spinach sautéd in 1 tsp Evoo and garlic, 2 scrambled eggs, 2 cups water
    • 10:45 2 cup coffee w splash milk
      • 12:30 pm 2 cups water
      • 1:30 2 cups water
    • 2:00 leftover carrot soup (1.5 cups) rice beans and mushroom (1/2 cup each;) 1 cup water
      • 3:00 1 cup water
      • 5:15 2 cups water
    • 6:15 2 cups water. 1 small sweet potato with skin and sprinkle cheddar cheese, 1/2 cup white beans cooked in sriracha sauce, 1 cup slaw (napa cabbage carrots onion pepper apple celery lemon juice avocado), 1 glass red wine
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Breakfast.

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Leftovers. Again.

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Slaw.

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BBQ(ish) Dinner.

  • Friday
    • Water total: 17 cups
      • 5:30-7am 3 cups water before/ during barre
    • 7:00 grande coffee with splash milk
    • 8:30 2 cups water. Miso soup (1 tbsp miso w 2 cups water) with 1/2 cup leftover sprouted brown rice, 3 cups flower sprouts, 2 poached eggs, 1 tsp toasted sesame oil and hot sauce
      • 9:30 2 cups water
      • 11:15 2 cups water
    • 12:15 2 cups water. 2 cups leftover slaw w 1/2 cup kidney beans, 1 small sweet potato w sprinkle cheddar
      • 4:00 2 cups water
    • 4:30 2 clementines 15 raw almonds
      • 530 1 cup water
    • 7:00 pm – FAMILY DINNER. 1 cup water. 1/4 cup guac w 10 scoops, 2-3 oz white fish, 1/2 cup black bean, 1/2 cup cabbage, 2 margaritas. 1 piece salted caramel dark chocolate, 1 scoop vanilla ice cream
      • 10:00 2 cups water
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Another take on Breakfast.

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  • Saturday
    • Water total: 16 cups
      • 9:45 am 2 cups water
    • 10:15 2 cups water. 1/2 cup oats cooked in water, 3 oz baby spinach in 1 tsp Evoo, 1/3 avocado, 1 tbsp toasted pumpkin seeds
      • 11:00 am – 1:00 pm 4 cups water before/during/after barre
    • 1:00 pm grande coffee splash of milk
    • 2:30 pm salad w romain eggplant roasted red pepper cucumber tomato chick peas fresh mozzarella 1 tbsp vinaigrette, 10 French fries, 5 bites broccoli cheddar omelet, 1 cup water
      • 7:00 pm 4 cups water
    • 8:30 VALENTINES. 2 glasses red wine, 5 slices baguette 1/2 inch thick,  5 crackers, cheese (3ish oz), cherry jam, 10 olives, 2 cups water
      • 1 cup water before bed
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More savory oats.

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VDay with my love.

  • Sunday (Busy day, no photos)
    • Water total: 12
      • 9:30 am 2 cups water
    • 10:30 am 16 oz americano w steamed milk (1/2 cup?), 1 slice whole wheat banana bread, 1 cup water
    • 12:30 pm BIRTHDAY BRUNCH PART 1. 3 cups water, 1/2 cup brown rice 1 cup sauted Chinese broccoli,  2 bites tapioca custard, 2 bites dessert bun
    • 3:30 BIRTHDAY BRUNCH PART 2.  1 cup water, 2 poached eggs, 1/2 biscuit, 1/2 cup sauted kale, 1 cup mixed green side salad, 1/2 Bloody Mary
    • 6:30. BIG FAMILY DINNER.  3 cups water, 2 glasses red wine, 1/2 cup mixed greens, 1/2 slice fresh mozzarella, 1 bite bread w butter, 1 cup whole wheat pasta w arabiata sauce, 1/2 cup green beans, 1/4 cup sauted spinach, small piece eggplant parm (3 bites), 3 bites sole oreganata
      • 9:00 pm. 2 cups water

To answer my initial question, what does all of this mean? After this experiment, I think I can say that I am consistent with adhering to the healthy habits I’ve developed over the years, all while spicing things up with twists and changes.  And even if I do indulge a smidge, I don’t have to worry about hiding it from anyone, because I don’t consider it something off limits.  How else do you expect me to muster up the energy to cook (or chase a toddler) without a glass or two of wine?

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And if you’d like to see any of the recipes from this week, comment and let me know.  They could be included in a future post.

Pure Barre-rrrrrrr

In Beans, Healthy Lifestyle, Quick Meal, Soup, Vegan, Vegetables, Vegetarian on February 2, 2015 at 10:28 pm

Like I’ve said before, healthy eating and regular exercise are the key to a hot bod.  Over the years, my dedication to this cause has changed and evolved.  From low-carb to lunges, I’m always looking for a lil something to spice up my regime.  My newest obsession: Pure Barre.  Before I ever took a class, I was really skeptical – was everything I’ve heard just hype, or was there something to this workout craze?  A combination of Pilates, Ballet, and conditioning exercises, it’s like no other class I’ve ever taken.  I don’t know about other people, but I can attest to my experience, and it’s definitely yielded some great results.  I am in no way writing this post to advertise or sponsor Pure Barre, I just really love what it’s done for my mind and body.  From slenderized hips and thighs, to a tightened core, I physically feel like I’m in the best shape of my life.  After only a month of taking classes, I noticed serious changes.  Now 75+ classes later, everybody else can, too.  I’m no VS model, but I’m proud of my results thus far.

Before

Before

4 month in.

4 month in.

Abs!

Abs!

More Abs!

More Abs!

I regularly attend classes 4-5 times a week.  Between the Monday, Wednesday, and Friday early 5:45 am time slot (aka: momma gets up at the ass crack of dawn to work out without inconveniencing her family after already spending an exorbitant amount of money on said workout)  and a few weekend options, I manage to find an abundant amount of opportunities to get my LTB in every week.  That is, until Old Man Winter showed up to the rodeo.  Now, my schedule is dictated by the meteorology report.  Even today, class was cancelled due to snowy/icy conditions.  However, I made sure to put my work in this past weekend in anticipation, so I didn’t have to feel guilty about missing my usual Monday session.  The same preparedness can be said for stocking up my kitchen with healthy staples.  This came in handy when I saw a post on my studio’s Facebook page for a weather-worthy white bean soup.  On a frigid day like today, I was glad to have a recipe for another comforting soup.  I made a few adjustments, but it was really simple and easy, even a toddler could [help you] make it.

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Tuscan White Bean and Garlic Soup

Adapted from Pure Barre Oceanside

Makes 7-8 cup

1 tbl olive oil
1 large onion
2 (15 oz) cans of Cannellini or Great Northern Beans
1 head of garlic, roasted
1 tsp sage
1 tsp thyme
1 tsp oregano
4  cups vegetable broth
salt and pepper to taste

I had pre-roasted some garlic earlier in the day, knowing I wanted to use it for this soup.  The original recipe called for sautéing, but I really enjoy the flavor of roasted garlic.

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I did sauté the onions though, only using 1 tbsp of oil instead of the recommended 3.

Fitting in some thigh work while I sauté.  Nick tried to make me laugh, and it worked.

Fitting in some thigh work while I sauté. Nick tried to make me laugh, and it worked.

After a few minutes, I added the spices and sautéed another minute.  The original recipe called for basil instead of sage, but a) sage goes much better with white beans and b) I personally don’t like the taste of dried basil and I find it’s rather bitter.

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Instead of continuing to cook the soup in a pot, I opted to blend in my Vitamix for 6-7 minutes to combine with the rest of the ingredients and cook through.

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Before

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After

The soup came out really creamy.

Extreme close-up.

Extreme close-up.

Paired with some roasted broccoli, we had a yummy and nutritious meal to beat the brrrrrr.

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Being snowed in is no excuse to let your health slide.  With some planning, a repertoire of warm recipes and consistent workout routines, you’ll be sure feel the burn all winter long.

Mopping up Foods on a Snowy Evening

In Beans, CSA, Soup, Vegan, Vegetables, Vegetarian on January 29, 2015 at 5:03 pm

While writing about food is one of my passions, I haven’t always excelled in the literary arts.  I knew my multiplication tables at the age of 5, but reading comprehension, creative writing, and book reports turned me into a deer-in-headlights.  Even in college, I had to drop my extra minor the last semester of senior year because of one writing-intensive poetry class (which was also offered at a lower level with a smaller workload).  Had I kept registered in the upper level version of the class (which I needed for the minor), my grade would have prevented me from graduating summa cum laude.  Ain’t nobody got time for that!  This class was like no other class I’d ever taken.  Millions of ways to interpret and dissect sentences, lines, capitalization, you name it.  Perhaps because I was a business major, that’s how I saw poetry: examining the situation, finding the formula, and deriving a solution.  This approach was far different from the roots of my poetic knowledge, which all started in the sixth grade.

With the exception of “Roses are Red…”, the first poem I learned to memorize was “Stopping by Woods on a Snowy Evening” by Robert Frost.  My sixth grade teacher made each of us in the class stand up at the front of the room and recite the poem.  Til this day, almost 20 years later, I still remember every line (with the exception of one that I JUST looked up a few minutes ago).  Each time I recall the lines in my mind, I get a sudden twinge of emotions: a mixture of nostalgia, sadness, and happiness.  At the time, I had a very shallow understanding of Mr. Frost’s work.  However, as I’ve grown older – and as my college poetry professor had taught me – there are layers upon layers of meaning one can peel away from this story.  I won’t delve too much into this piece, because that’s not really the point of this post.  For me, this poem symbolizes my journey in life, which is why I have such a great connection to it.  Going through the motions of the day-to-day, even when I think there really isn’t time to stop, sometimes it’s those precise pauses that invigorate me to continue.  And this week was no exception.

After returning from a wonderful week-long vacation in Cancun, I was back to my ever-growing to-do lists.  However, unlike a “typical” week, I had the added bonus of fever/congestion for Rocco, which quickly infected me.  Not only was I dealing with the shock of after-vacation bliss and all of the unpacking/laundry that accompanies the return home, I was taking care of a whiny, inconsolable toddler while feeling weak and miserable.  Oh, and an impending snow storm to boot.  I did what I had to do to prepare – stocked the kitchen, did the laundry, etc. and napped when I could.  Even though the naps took away from doing more work, I had to take care of myself.  Then came Wednesday.

On Wednesday, I kind of felt like that man with the little horse.  I was still congested, but feeling well enough to not allow myself to stop.  In the early afternoon, I was mostly caught up, so I got a jump start on dinner.  While I really didn’t want to cook, I didn’t have much of a choice.  After being inside for almost 3 days, it was one of those clean out the fridge kind of endeavors.  I was really in the mood for some soup, so I decided to try roasting whatever veggies I had, then finishing them off in the Vitamix for a few minutes with some broth. It came out much better than I anticipated.  Plus, the time it took to prepare the veggies allowed me the opportunity to quietly reflect on my progress in the smaller and larger scheme of the day/week/month/year/life.  That may sound a little far fetched, but it truly was how I felt at the time.  I think it’s just what soup does to me.

I’m sure you could swap in/out for whatever you have, but I’d recommend trying this anytime you want a bowl of existentialism.

Roasted Root Vegetable “Refrigerator” Soup

Makes 8 cups (4-6 Servings)

Appx. 6-7 cups chopped root veggies.  I used:
1.5 large carrots
2 small parsnips
3 small turnips
1 small daikon
3 medium red potatoes
2 celery centers
1 medium Kohlrabi
4 whole cloves garlic
3-4 tbsp EVOO
2 leeks
1 quart low-sodium vegetable broth
Salt and Pepper to tastes
Extra EVOO, butter, or margarine for garnish (optional)

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I preheated the oven to 425, lined two baking sheets with aluminum foil, and washed/peeled/chopped all the veggies.  With the exception of the leeks, I added all the veggies into a large bowl, and then mixed in the EVOO, S&P.

Freaky Leeky.

Freaky Leeky.

After 20 minutes of roasting, I took the sheets out, and then mixed in the leeks.

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Another 20 minutes of roasting, the veggies were cooked enough for the next step.

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I transfered all the veggies to the Vitamix, then added the quart of broth.  With the lid on nice and tight, I blended on high for about 7 minutes.

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Then tada! The soup was done!  No simmering in the pot, followed my emersion blending.  The cleanup is really simple – just rinse out, add water, and blend with dish soap for 30 seconds.  Plus, it came out so smooth, you’d think it was a jar of Gerber.

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To really guild the lily, I stirred in a tiny slab of butter.  To keep the recipe completely vegan, you could also use earth balance or another fat of choice (EVOO, coconut oil, etc).  I served the soup with a simple salad of mixed greens, walnuts, avocado, pinto beans, and lime juice (sorry, no picture).  There was just enough left for some lunch today.  Rocco enjoyed his in a sippy cup!

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The next time it snows, I might just whip up a comforting bowl of this soup to slow me down and rejuvenate my psyche for the long road ahead.  There may be “miles to go before I sleep”, but stopping to fuel my body and mind is what I really need if those promises I’ve made are to be kept.

Going Green: Breakfast Edition

In Breakfast, Oats, Quick Meal, Quinoa, Salad, Soup, Vegan, Vegetables, Vegetarian on October 28, 2014 at 6:18 pm
Part of ANY well-balanced meal.

Part of ANY well-balanced meal.

We all know the importance of filling that 5-a-day veggie quota.  However, many a day may come and go without coming even close.  Even with a fridge full of produce, I’ve found myself on some busy mornings running out the door eating a rice cake for breakfast, followed by a sandwich for lunch.  By the time dinner rolls around, I’ve realized I haven’t eaten any veggies, let alone some leafy greens.  As a result, I’ve been making an effort at breakfast time to include leafy greens and other green vegetables.  With a little preparation, ingenuity, and thinking outside of the box, here are 10 of my tips and tricks for incorporating a healthy start to the day.

  1. Smoothies

    More of a trick than a tip.  Make your favorite fruit smoothie.  After everything is combined, add 1-2 cups of greens – kale, spinach, chard, beet greens, even lettuce – and blend until combined.  I also like to add mint and/or raw cacao to cover up any bitter taste.  You can also try my protein-packed green smoothie.

  2. Pancakes
    Apple, Pumpkin, and Kale Oat Pancakes

    Apple, Pumpkin, and Kale Oat Pancakes

    Make your favorite pancake batter.  Then blend in a cup or two of leafy greens.  My new fave for fall: 1/2 cup oats, 2 eggs, 1/4 cup pureed pumpkin, 1/2 chopped apple, vanilla/cinnamon to taste, 1 cup kale.  Blend all except kale.  Once combined, add kale and blend for a few seconds.  There’s the batter, cook like normal pancakes.  You won’t even taste the kale, trust me.  Great for kids and kids at heart.

  3. Pesto/creamed greens

    Using your favorite pesto recipe, substitute some or all of the basil for spinach, broccoli, broccoli robe, kale, you name it.  Get creative.  I’ve made one with spinach, garlic, chickpeas, and nutmeg.  Use on toast, in an omelet, or to make savory oatmeal (think risotto).  Same applies to creamed spinach.  When you’re making dinner, double up so you have some leftovers for breakfast.  You can also use Indian-style spinach (saag) to spice things up.

    Leftover creamed spinach is great the next morning.

    Leftover creamed spinach is great the next morning.

  4. Soup

    This is a new one for me.  A couple times a week I start the morning with a miso-based soup.  I boil some water with whatever greens I have – raw or leftover sautéd (I really like bok choy).  Once warmed up, I add chickpea miso (since I have some soy intolerance) and stir for another minute.  To make it a complete meal, I’ll add some leftover grains and/or beans.  Maybe even some poached eggs.

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  5. Salad/Slaw

    Not just for a light lunch.  Have a side salad with your eggs.  This can be as simple as arugula and lemon juice.  Add an avocado or nuts.  Really easy.  Same with coleslaw.  If you make some for dinner or over the weekend for a bbq/tailgate, just add a big scoop to your plate.  It may be weird at first, but you’ll feel much better later in the day for being 20-40% done with your veggie requirements.

    Arugula with avocado and lemon juice.  Paired with a quinoa omelet.

    Arugula with avocado and lemon juice. Paired with a quinoa omelet.

  6. Quiche/egg cups

    A little more obvious/traditional.  Make a crustless quiche with lots of sautéed greens.  This will last 3-ish days in the fridge.  You can also pour the batter into muffin tins and freeze for pre-portioned future meals.

    Spinach, mushroom, goat cheese.

    Spinach, mushroom, goat cheese.

  7. Omelets

    A stand-by.  Use any kind of fresh greens.  Ever try an arugula omelet?  It’s really good.  You can also shave some broccoli florets and save the stems to roast for another meal.

  8. Breakfast grilled cheese

    On toast or a bagel.  Add greens to your cheesy sammie.

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  9. Side of sautéed veggies.

    You can make them fresh in the morning, or you can take leftovers from the day before.  Some mornings I sauté 3-4 big leaves of kale and share them with Rocco while I prepare the rest of breakfast.  It can be as simple as some water/olive oil, or you can add garlic and herbs.  You can also finish with a miso sauce – 1 tbsp miso paste added to a cup of water, add to pan once veggies are cooked.

    Munching on some greens.

    Munching on some greens.

  10. Leftover roasted veggies

    Broccoli, brussel sprouts, cabbage, you name it.  If I have leftovers, they are sides or appetizers for breakfast.  Same principal as the sautéed greens.  While I prepare the rest of the meal, I unload 1-2 cups of roasted veggies on Rocco’s tray, and I nibble while I’m cooking.  Broccoli stems are a particular favorite.

    Roasted cabbage.

    Roasted cabbage.

Those are some of my go-tos.  I hope they help you as much as they’ve helped me.  Who doesn’t want to be more more Green?  Especially first thing in the morning.

Everyone’s Got a Sunday

In Breakfast, CSA, Fruit, Potato, Soup, Vegan, Vegetables on October 23, 2014 at 12:30 pm

No matter how busy somebody may be, there’s usually one day of the week that affords a little extra downtime.  This day may be used to run errands, get chores done, or sit on the couch and basque in the wonders of reality TV.  For the “traditional” Monday-through-Friday-9-to-5 adult, this tends to be Sunday.  It’s the day for grocery shopping, cooking, laundry, spending time with family, watching football, and nursing a hangover with bloody Marys.  While I participate in some of said activities on most Sundays (not all, and not every), I find these days to be just as busy as Saturdays.  They are simply one of the 8 days a month to squeeze in a social rendezvous or attend the obligatory celebration.  At this point in my life, I don’t get any chores or errands done on the weekends.  Instead, Wednesday is my new Sunday.

While everyone is complaining about Hump Day and looking forward to the weekend, Wednesday is the culmination of my weekly routine.  It’s my day to stay home, and with the exception of a barre class at 5:45 in the morning, the only appointments made are with my to-do lists.  When Rocco naps, I get more done in those 2-3 hours than all Sundays of the month combined.  On a good day, I can wash/fold 2 loads of laundry, load/set/unload the dishwasher, roast veggies, prep for dinner, bake something, and watch an episode of Real Housewives or the Chew.  On a great day, I can shower and take a nap.  CSA distributions are on Thursday, so my biggest food priority is prepping the kitchen for the next day’s bounty.

Wednesday is for cleaning out the fridge.
Roasted carrots and broccoli stems

Roasted carrots and broccoli stems

While I prepare lunch, I pull out all the veggies that are left from last week.  This gives me a chance to think about how to use them so that when the clock strikes one, I hit the ground running.  Leafy greens turn into salads or smoothies.  Roastable veggies are great little somethings for Rocco to munch on after his nap.   However, sometimes there are some odd ones at the bottom of the crisper drawers.  Yesterday, it was celeriac.

The culprit.

The culprit.

When I performed my weekly ritual yesterday, I was left with a small head of lettuce (lunch for Thursday), a bunch of carrots (roasted), some broccoli stems(roasted), 2 leeks, and 2 celeriac bulbs.  I was also still slowly chipping away at 6 lbs of apples, but that’s an issue for an entirely different post.  While I knew what to do with the rest of the produce, this ugly root vegetable staring me in the face was one I knew about but never actually prepared.  I figured I could use it for a soup, along with the remaining leeks and potatoes from Thursday.  I quickly googled celeriac so I know how to clean/cut it, and I actually came across a recipe on the NYT website for a pureed soup using celeriac, potato, leek, and apples.  What a coincidence – all the ingredients I wanted to use, plus another way to incorporate some apples.  With the addition of a carrot, it was time to attack this ugly beast.  I didn’t follow the recipe exactly, but it was a good guideline for my first attempt with an unfamiliar food.

 

Celeriac, Potato, Leek and Apple Soup

Adapted from The New York Times

3 tbsp EVOO
2 bulbs celeriac, peeled and sliced
2 leeks, sliced in half lengthwise, then cut into half moons
3/4 lb potatoes
1 carrot, peeled and diced
2 apples, cored and diced
Salt and Pepper to taste
1 quart vegetable broth
1 quart water
~10 leaves fresh sage

Leeks soaking in water.

Leeks soaking in water.

First thing’s first – I had to get those leeks cleaned.  I find the most effective way is to slice the leek in half lengthwise, then cross slice into half moons.  Place the leeks in a bowl of water and prepare the other ingredients.  When the other veggies are prepped, transfer the leeks to a towel (I use an old beach towel) and rub off any excess dirt. Then it was time to clean and slice the celeriac.  I cut off the ends, sliced in half, then into quarters.  I used my knife to cut off the skin instead of peeling with a vegetable peeler.  Then I rinsed the flesh to remove the little bits of dirt left. IMG_0646 Then I peeled the potatoes.  I forgot that this variety was a really pretty red fleshed spud.  I also forget it had a slightly spiced taste to it.  This actually worked in my favor for the soup. IMG_0647 Next came carrots and apples.  I peeled the former, but not the latter.  All the veggies went into the pot with some olive oil, ready to be sautéed for 5 minutes with some salt and pepper. IMG_0648   Once the vegetables were soft and the leeks reduced in size, I folded in some fresh sage, sautéed another minute, then added the liquids.  I also added some more salt, because potatoes absorb a lot of salt. IMG_0650 Once it came to a boil, I reduced to a simmer, and covered the pot with a lid, leaving 1/2 inch gap from edge of the lid and the pot.  The soup would probably have been done in 30 minutes, but I let it cook for about an hour.  Then I pureed it with an immersion blender. IMG_0652   I was debating whether or not to strain the soup through a mesh sieve, but I opted to serve the soup as is.  I realized half way through I had forgotten to take a picture, so here’s my ugly picture of half eaten soup.  Seems appropriate.   IMG_0655 Grilled cheese accompanied Nick’s bowl, but I opted to just have the soup with a side glass of white wine.  The soup as really delicious and had a lot of complex flavors and textures.  Nick said it had an Indian flavor to it, which makes no sense to me because the only seasoning was salt, pepper, and sage.  Perhaps because it was spicy?  The consistency was good, but a little stringy.  I don’t know if the cause was the celeriac, or maybe the skins from the apples, but next time I think I would use my Vitamix to really pulverize the pulp. I had the soup again this morning, and it was equally delicious.  For Rocco, I poured some into a straw-style sippy cup, and he loved it!  However, after 5 or so instances of having to unclog the straw, I strained the remainder of his portion through a sieve.  He gulped the rest up and mommy got to drink her coffee in peace.  Just what I needed to start off my week.

Has it Really Been (Almost) a Year!!??

In CSA, Fruit, Holiday, Indian, Jewish, Mexican, Nuts, Party, Pizza, Sweet Potato, Vegan, Vegetables, Vegetarian on October 19, 2014 at 6:52 pm

Whenever I meet somebody new, while talking and getting to know each other, we inevitably talk about food.  Sometimes, the conversation will go something like this:

New Person (NP):  I love food, but I hate cooking.  The closest thing to a homemade dish I’ll make is something frozen from TJs.

Me:  It’s not that hard.  I find it easier if I do A, B, and C. (More tips ensue).

NP:  Those are great ideas.  Do you like to cook?

Me:  I do!  I even have a food blog…

NP:  Really, what’s it called?

Me: Lauren Likes to Cook.  Although, it’s been months since I’ve written anything.

NP:  You should write something new!

Okay, so not verbatim, but you get the idea.  The last time this happened, I decided to look back at my homepage and see how long it really has been.  Turns out, it was last October.  Now I know my life has different responsibilities than when I started this journey, but still, I couldn’t believe it.  This blog, the manifestation of my love for food, had been pushed to the back burner.  What, you say, has made its way to the forefront of my to-do lists?  Well, a lot happened this past year.

After 7 years (9 for Nick) of living in Brooklyn, we finally made the move to the ‘burbs.  We staged and sold our condo, moved in with my in-laws, bought a new house, and fixed/furnished the bare necessities of our new space – all while caring for an infant (who is now a bonafide toddler).  Spruced in with some firsts and milestones, here are some highlights (warning – there are a lot of baby pictures):

  • October 2013

    Rocco's First Halloween!  Charlie Brown (with Snoopy)

    Rocco’s First Halloween! Charlie Brown (with Snoopy)

  • December 2013
    Rocco's first solid food - Avocado

    Rocco’s first solid food – Avocado

    Good-bye view from our Condo.

    Good-bye view from our Condo.

  • January 2014 – Coldest and longest month ever.

    Running redefined

    Running redefined

  • February 2014

    Best Valentine's Day Gift - a juicer!

    Best Valentine’s Day Gift – a juicer!

  • March 2014
    We moved!

    We moved!

    New workspace.   Boo for Electric cooktop.

    New workspace. Boo for Electric cooktop.

  • April 2014 – The end of my 20s.  Starting my 30s off as a Lush.
    Mixology party for my 30th Birthday.

    Mixology party for my 30th Birthday.

    Best. Drink. Ever.

    Best. Drink. Ever.

New Kitchen Floor.

New Kitchen Floor.

First Family Vacation

First Family Vacation

  • May 2014
    First Mother's Day

    First Mother’s Day

    Starting my First Garden

    Starting my First Garden

    A garden grows in Garden City.

    A garden grows in Garden City.

  • June 2014
    Rocco Turns 1!

    Rocco Turns 1!

    New CSA

    New CSA

  • July /August 2014 – Beach vacations
    Playing on the beach

    Playing on the beach

    Summer Corn

    Summer Corn

    First backyard BBQ

    First backyard BBQ

  • September 2014
    Happy 3rd Anniversary, Nick!

    Happy 3rd Anniversary, Nick!

    Anniversary Dinner.

    Anniversary Dinner.

  • October 2014 – Back to Apple and Pumpkin Season!
    Pumpkin and Apple Pancake

    Pumpkin and Apple Pancake

    Lots of Apples

    Lots of Apples

    Apple and beet juice

    Apple and beet juice

    Apple cinnamon cocktail

    Apple cinnamon cocktail

    Slow cooker stew with what else - Apples!

    Slow cooker stew with what else – Apples!

    Apple multigrain Breakfast bars

    Apple multigrain Breakfast bars

There you have it!  Pictures worth thousands of words.  Now that life is a little less hectic and routines are rather consistent, I’ll have more time to blog about what’s cooking.  In the meantime, some more photos of last year’s concoctions.  Happy drooling!

Gold/Purple Cauliflower and Romanesco

Gold/Purple Cauliflower and Romanesco

Fish in a white wine butter sauce over wild rice, with roasted brussel sprouts, radish, carrots, and jerusalem artichokes

Fish in a white wine butter sauce over wild rice, with roasted brussel sprouts, radish, carrots, and jerusalem artichokes

Margaritas

Margaritas

Watermelon radish, red cabbage, avocado

Watermelon radish, red cabbage, avocado

Sweet potato gnocchi

Sweet potato gnocchi

Homemade Indian feast at the In-Laws

Homemade Indian feast at the In-Laws

Moscow Mules

Moscow Mules

Rocco eating dried Mango

Rocco eating dried Mango

Homemade Almond Milk

Homemade Almond Milk

Typical Lunch

Typical Lunch

Roasted veggies

Roasted veggies

Ratatouille stuffed pepper, truffle risotto, roasted green beans

Ratatouille stuffed pepper, truffle risotto, roasted green beans

Pesto Pizza

Pesto Pizza

Sweet potato with goat cheese and maple glazed nuts

Sweet potato with goat cheese and maple glazed nuts

Crustless quiche for Passover

Crustless quiche for Passover

Chocolate covered strawberries

Chocolate covered strawberries

Drunk kale quesadillas

Drunk kale quesadillas

Juicing cucumbers and lemons for cocktails.  Very healthy.

Juicing cucumbers and lemons for cocktails. Very healthy.

More roasted veggies.

More roasted veggies.

Nicoise salad.

Nicoise salad.

Roasted cabbage

Roasted cabbage

Rocco's story time choice - Eat to Live.

Rocco’s story time choice – Eat to Live.

Finding New Ways to Cook

In Fruit, Lentils, Quick Meal, Rice, Vegan, Vegetables on September 26, 2013 at 3:35 pm

My baby loves to be held and walked around, and won’t shut up until I pick him up.  All advice I’ve ever read about getting things done with an infant suggests wearing your baby.  While this works for folding laundry, cleaning the counters/floors, and even loading/unloading the dishwasher (can you say squats like whoa?), this method does not avail itself in the food prep department.

The biggest challenge I’ve had in the kitchen as a new mom is the ability to actually use a flame to cook food.  My best bet is to wear the baby when he’s awake to do the washing, chopping, and take out all the pots/pans I need.  Then, as soon as he’s napping (or if time doesn’t allow for that, I put him down to scream), I’ll turn on the stove and get to the actual cooking part.  However, three times a day of piecemeal preparation is exhausting and super time consuming.  Sometimes I’ll just make a smoothie because it’s easy (and he like the sound of the blender), but I mean how many liquid meals can I consume daily?

Today I really wanted a cooked lunch.  I had come back from baby and me yoga starving.  I had no leftovers, and I’m sick of eating a plain old sandwich.  So I looked in the pantry and pulled out a few things to put in the rice cooker.  I have a small one, which is perfect for 2-4 servings of grains.  It also has a steamer insert so you can cook veggies on top.  Just plop the grains/lentils in, add 2.5 times the amount of water, any spices you like, and bam.  It does the work for you and stays warm even after it’s done cooking.

Lentils and Brown Rice with Beans, Dried Cherries, and Sunflower Seeds

Makes 2-4 Servings

1/2 cup short grain brown rice
1/2 cup French Lentils
2.5 cups water (you could also use broth)
Salt, pepper, sage, marjoram, thyme, and turmeric – all to taste
1/4 cup dried cherries
1/2 lb mixed green and broad beans, chopped
2 tbsp sunflower seeds
Handful fresh cilantro, chopped

I threw in the rice, lentils, water and spices in the pot insert, then covered with the lid and pushed the on button.  This takes about 35-40 minutes to cook, so about 5 minutes before it’s ready I added the cherries inside the pot.  After mixing, I put the steamer attachment on top, added the chopped beans, and covered until it was done.

photo 1

 

I mixed the beans with the rest, then sprinkled in some fresh cilantro and sunflower seeds.  Very tasty.

photo 2

 

You can see that the rice is yellow.  That’s from the turmeric.  It doesn’t really have a strong flavor, but it makes things look pretty.  It’s also anti-inflamatory.

That’s my newest tidbit in the kitchen department.  Even if you don’t have a screaming baby, I’d try it.

This was not taken today, but on another occasion where Rocco insisted on helping in the kitchen.  As I look at the photo, I realize I'm wearing the same top, so we must have also gone to baby and me yoga that day.

This was not taken today, but on another occasion where Rocco insisted on helping in the kitchen. As I look at the photo, I realize I’m wearing the same top, so we must have also gone to baby and me yoga that day.

Shana Tova!

In Fruit, Holiday, Jewish, Quick Meal, Salad, Vegan, Vegetarian on September 4, 2013 at 7:26 pm

I know it’s been a long time, but I wanted to jot down a few thoughts as the Jewish new year approaches.

Last year was the most remarkable year of my life.  I grew a beautiful baby inside my body, being mindful that what goes into, as well as what I do to, my body affects my little one’s.  I also nourished him outside of the womb during my “4th Trimester”, which may have been the most challenging part of this whole year.  I’ve learned a few tricks here and there that work for me, and I’m hoping to write about them this coming year.

13 Weeks - End of 1st Trimester

13 Weeks – End of 1st Trimester

26 Weeks - End of 2nd Trimester

26 Weeks – End of 2nd Trimester

39 Weeks - End of 3rd Trimester (and the day I actually went into labor!)

39 Weeks – End of 3rd Trimester (and the day I actually went into labor!)

52 Weeks - 3 month old Baby Rocco and Me

52 Weeks – 3 month old Baby Rocco and Me

I have a lot of ideas, recipes, and stories to share with you all!  At first I was hard on myself for not posting in quasi-real time, but what pregnancy and motherhood have taught me is that it’s okay to not be perfect –  I should focus on the positives of what I’ve accomplished instead of negatively harping on what I have not.  So instead of apologizing for my tardiness, or agonizing over writing the perfect blog post, I’m just going to share one little recipe with you that focuses on the now.

Rosh Hashana, the Jewish new year, is often ushered in with greetings of a Shana Tova U’Mitukah.  This translates to a good and sweet year.  Interestingly, I was listening to Q104.3 this afternoon in the car, and the DJ played 3 songs with a common theme for callers to guess.  Today’s theme was Rosh Hashana.  But what was more interesting was his comment on the translation.  He said that although people translate Shana Tova to “Happy” new year, it actually means “good”.  The reason why good is used, rather than happy, is that happiness may be founded on material things, whereas good is an intrinsic virtue.   I thought it was a nice anecdote to set off this upcoming new year.  I have already learned in the past months that what made my past year great was not the things I acquired, but the good I did for myself and my family.  One of the most important contributions I’ve made is my focus on healthy nutrition, which can also tie into the “sweet” part of the salutation.

Traditionally, Jews will dip apple in honey to signify the sweetness of the new year, as well as consume other sweetened foods, such as raisin challah.  I have a recipe that I often make at the cusp of summer and fall which would provide a healthier twist to the apple and honey custom.  It’s a recipe I found years ago, and I’ve made my own modifications.

Apple Coleslaw

Addapted from All Recipes

3 cups sliced cabbage (I used purple)
1 gala apple, diced
1 granny smith apple, diced
1 carrot, grated
1/2 cup finely chopped bell pepper
2 scallions, thinly sliced
1/3 cup mayo (I used light)
1/3 cup brown sugar (can sub agave or honey)
1 tbsp lemon juice
Handful chopped cilantro (optional)

It’s really simply – chop all the veggies, put in a large bowl.  Mix the last 4 ingredients to create the dressing and pour over the veggies.  Very pretty, refreshing, sweet, and healthy!

Much prettier in person.

Much prettier in person.

This is a great recipe to bring to a party or bbq, but even better to add to your holiday table.  Wishing you all a very sweet new year filled with lots of goodness!

Slow as Molasses

In American, Breakfast, Fruit, Nuts, Oats, Saving Money, Vegan on April 12, 2013 at 2:55 pm

When I posted last time about all my new recipes, I emptily promised to reveal and detail the winner the following week.  Well, let’s just say a week is apparently equal to nearly 2 months in the energy level of a pregnant lady.  It takes me a lot longer to do simple tasks, such as walk to the subway or go grocery shopping, so please bare with me.

The recipe with the highest votes was unsurprisingly the truffled mac ‘n cheese.  I have to say I am slightly disappointed, only because that is the least wholesome dish I offered in the poll.  Regardless, I will at least give you a snapshot of the story behind the glory.

Maybe 5 or so years ago, I was watching Barefoot Contessa, which you may or may not know features Ina Garten, the poster child for Hamptons culinary indulgences.  Don’t believe me?  She is basically the Yankee version of Paul Dean.  I’m surprised she hasn’t announced any critical medical problems herself.  Anyway, on that particular episode she had whipped up some of said truffled mac ‘n cheese.  I was mesmerized, and of course made it for my hubby (then bf).  It was a winner.  Since then, I only make it for special occasions.  Most recently, this included a potluck Superbowl party.  I’m not going to go into too many details, so here’s a link to the recipe.  I followed it to a T.

http://www.foodnetwork.com/recipes/ina-garten/truffled-mac-and-cheese-recipe/index.html

Here are some pictures.

Shredded Cheddar and Gruyer

Shredded Cheddar and Gruyer

Sauteed Mushrooms

Sauteed Mushrooms

Truffle Butter

Truffle Butter

Bechamel

Bechamel

Pasta, Sauce, Cheese, and Mushrooms

Pasta, Sauce, Cheese, and Mushrooms

Breadcrumb ingredients

Breadcrumb ingredients

Assembled

Assembled

In other news, I’ve been refining my diet even more since switching from an OB to a Birthing Center midwifery practice.  The former gave me no nutritional information other than avoiding undercooked animal products.  The latter sat with me for 30 minutes reviewing my diet, and suggesting what nutrients to increase.  The biggie was iron.  There’s a big misconception that as a vegetarian you are at an iron disadvantage.  When we went over a list of foods to eat, I would say 90% on the print out were plant based.  These foods include leafy greens, whole grains, legumes (beans, lentils), nuts, dried fruits, and blackstrap molasses.  She said that molasses is great to use in baking instead of brown sugar (which I’ve done in the past), but also to add to cereal, yogurt, beans, you name it.  One tbsp has 20% daily value of both iron and calcium.  Mind you, pregnant women need double the iron, but still.  Even 10% from switching a tbsp of sweetener for the molasses goes a long way.

There was one recipe I had in my archives that I found a few years ago on a blog for granola bars.  Oats, dried fruit, almond butter, almonds, seeds.  All tons of iron.  I decided to swap out the brown sugar and replace it with molasses to boost the iron factor even more.  I had intended on making these for 2 straight weeks, but I either was missing an ingredient, or once I bought it was too tired to assemble and prepare.  Let me tell you, once I finally got my act together I was happy to have them lying around when I was in a pinch for a snack.

Almond Fig Granola Bars
Adapted from In Praise of Leftovers

1 c. old-fashioned rolled oats
1/4 c. chopped raw almonds
1/4 c. raw sunflower seeds
1 Tb. flaxseeds
1 Tb. sesame seeds
1 c. unsweetened crisped brown rice cereal
1/3 c. dried tart cherries
2/3 c. dried figs, coarsely chopped
1/4 c. creamy almond butter
1/4 c. blackstrap molasses
3 Tb. brown rice syrup
1/2 tsp. vanilla
1/8 tsp. salt

I followed the directions accordingly, just with my substitutions: brown rice cereal instead of kashi, cherries instead of cranberries, blackstrap molasses for brown sugar, and brown rice syrup for honey.  The last bit makes this recipe vegan, for all my vegan friends.

Oven preheating to 350, I spread the oats, almonds, and all the seeds on a tray for toasting for 8 minutes.

IMG_0483

While toasting, I combined the rice cereal in fruits in a bowl.

IMG_0482

Once the toasting items were done, I combined all the dry ingredients and prepped wet to simmer in a saucepan for 5 minutes: almond butter, molasses, brown rice syrup, vanilla, and salt.

IMG_0485

Then when the goop was done, I poured it over all the dry ingredients, and pressed the mixture into a pan.

IMG_0486

After 30ish minutes in the fridge, I cut mixture into 12 bars, and placed each one into an individual ziplock.  Those packages were placed in an airtight container.

IMG_0488

IMG_0489

And voila!  Protein, fiber, calcium, and iron.  I may be slow as molasses, but my metabolism sure isn’t thanks to these bars.

I’m Over It(?)

In American, Bread, Chinese, Indian, Italian, Lentils, Nuts, Pasta, Quick Meal, Quinoa, Seitan, Soup, Vegan, Vegetables, Vegetarian on February 20, 2013 at 1:04 pm

A little less light-hearted than usual, but here’s a bit of what’s been going on.  Don’t worry, I’ll still have some photos to make you drool :).

I’ve always loved food.  Throughout my adolescent and adult years, there has been a constant battle between enjoying food and being mindful of nutrition and health.  Although it became easier as I grew older and more knowledgeable, that inner struggle was always there.  Sometimes to the point of obsession and compulsion.

Being the over analytical nut that I am, I’ve gone through different phases of nutritional “rightness”, ensuring my due diligence by checking labels, measuring, logging, etc.  I’ve even developed predictive models in Excel.  My analyses have gone so far that I can piece together meals and daily meal plans to get the most bang (filling/satiating) for my caloric buck.   These endeavors, however, are extremely masochistic.  No matter how hard I try to just relax about my diet, I will drive myself crazy with some new form of food obsession.

Everyone thinks that being pregnant is a great excuse to let yourself go and eat what you want.  Yeah, right.  Not according to every piece of pregnancy literature.  Experts recommend only adding 300 extra calories a day to your diet, along with making sure you get 4 calcium servings, tons of protein, and various vegetables as sources of necessary vitamins – just to name a few of the “dos.”  The don’ts are even longer.  So I stopped the caffeine, really committed to excluding chemicals, hydrogenated oils, HFCS, GMOs, etc.  I’ve turned down so many offers of candies, cookies, and packaged products because they don’t fit my new “diet.”  I forced myself to drink milk, and stuff my face with a variety of veggies, lest I endure my self-inflicted guilt.

All of this “dedication” (read: obsession) had helped me in the first 5 months to first drop 5 lbs and then only gain 6 back.  Compared to the average gain of 13 lbs by that point (and what woman doesn’t compare herself to others?), I became worried.  Even with the occasional ice cream or cookies, I was not gaining weight.  While this is a goal most women strive for, it’s not super when you have a living being growing inside of you.  So now, I have to try to eat more.  If you thought it was difficult counting calories, measuring foods, or leaving food on your plate, try purposefully eating a lot of healthy food.  My mind is so conditioned to abide by that bang for your buck mentality, I find it exhausting to think of more things to eat.  Almost every day, I think to myself or say to Nick “I’m so over it [thinking about food],”  and I am about 95% committed to that statement.  Because really, who am I kidding?

I’ve been eating a lot of avocado, nuts, and cheeses to aid in my healthy weight gain.  I also eat whole eggs instead of whites.  And sometimes I eat french fries.

Whole Wheat with avocado, mixed greens, and provolone.  Newest sandwich obsession. Also great with fried egg.

Whole Wheat with avocado, mixed greens, and provolone. Newest sandwich obsession. Also great with fried egg.

It’s been 3 weeks of these practices, and 4 lbs have been added to my total gain.  Unless you catch me from the side, I still don’t look pregnant, but I’ve finally succumbed to wearing maternity jeans.

As for “liking to cook”, I still do!  When I have the energy :).  I may be using more fats, but I guarantee everything is wholesome real food.  There are some new recipes to report!   However, by the time I’ve finished cooking and cleaning, my energy levels are usually maxed out with no reserves for blogging.  I’ve been getting a lot of advice, mostly to let others help out more.  That’s where you, my lovely readers come in handy.  I’m posting some photos below of a few recipes, and I’ll let you vote which to write about next.  And remember, with great power comes great responsibility.

Eggplant, Peppers, and Onions Hero

Eggplant, Peppers, and Onions Hero

 

3 Lentil and Quinoa Stew

3 Lentil and Quinoa Stew

 

Marinated Beet Salad with Arugula, Sunflower Seeds, and Homemade Paneer (Indian Cheese)

Marinated Beet Salad with Arugula, Sunflower Seeds, and Homemade Paneer (Indian Cheese)

 

Truffle Mac 'N Cheese (Warning: not healthy AT ALL, but will win you friends and get you laid)

Truffle Mac ‘N Cheese (Warning: not healthy AT ALL, but will win you friends and get you laid)

 

Whole Wheat Peanut Sesame Noodles (Served with Gingered Chicken and Garlic Broccoli)

Whole Wheat Peanut Sesame Noodles (Served with Gingered Chicken and Garlic Broccoli)

 

Twist on an American Classic:  Seitan or Chicken Noodle Casserole

Twist on an American Classic: Seitan or Chicken Noodle Casserole

 

Cast your votes, and I’ll post the most popular recipe next week.