laurenlikestocook

Archive for the ‘Vegetarian’ 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.

IMG_1355

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.

IMG_1118

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
IMG_1077

Porridge

IMG_1082

Lunch

IMG_1083

Whole Wheat Banana Bread

IMG_1084

Pasta.

IMG_1085

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
IMG_1086

Pancake with a hot sauce smile.

IMG_1087

Yogurt parfait.

IMG_1088

  • 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
 IMG_1089 IMG_1090

IMG_1091

Finished smoothie.

IMG_1092

Sautéing veggies for the soup.

IMG_1093

Soups on!

IMG_1095

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
IMG_1096

Breakfast.

IMG_1097

Leftovers. Again.

IMG_1098

Slaw.

IMG_1099

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
IMG_1100

Another take on Breakfast.

IMG_1101

  • 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
IMG_1102

More savory oats.

IMG_1103

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?

wine-parents-drink-mother-kids-family-ecards-someecards

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.

Advertisements

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.

IMG_1051

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.

IMG_1063

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.

IMG_1062

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.

IMG_1064

Before

IMG_1066

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.

IMG_1067

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)

IMG_1039

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.

IMG_1040

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

IMG_1041

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.

IMG_1042

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.

IMG_1046

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!

IMG_1044

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.

    IMG_0613

  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.

    IMG_1034

  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.

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.

A Little Sumpin Pumpkin

In American, Breakfast, Fruit, Nuts, Oats, Quick Meal, Shopping, Vegetables, Vegetarian on October 24, 2013 at 4:16 pm

The past month or so has been super busy.  We’ve been prepping to sell our place, and needless to say I never want to step foot into Lowes, Target, or Ikea ever again.  Aside from the obviously dos during this process, there were some unexpected don’ts.  I won’t bore you with those details, but basically I’ve been living in a beautiful showroom and not allowed to use or touch anything for fear of making dirt or imperfections, especially in the kitchen.  With the process having moved along, I am finally getting back into some normalcy.

This past weekend I finally made it to the farmers market to do a pretty decent shopping.  Prior weekends I either couldn’t make it because of household duties, or I would just pick up a few necessities if I happen to be passing by.  I was happy with my bounty, but not happy with the crowds of people.  I don’t know if it’s just the time of year, or if my neighborhood is really overpopulated, but it was so frustrating to navigate through the half block stretch.  But I digress.

photo 1

Although the majority were green, I managed to diversify the rainbow of produce.  Clockwise from top left:

  • Red (really purple) cabbage
  • Yellow and purple beans
  • Chocolate mint (my new best thing!)
  • Brussel Sprouts
  • Kale
  • Some new leafy green I forgot the name of
  • Heirloom cherry/grape tomatoes
  • Long Island Cheese Pumpkin
  • Honey crisp apples
  • Fennel
  • Broccoli
  • Rainbow chard
  • Sweet potatoes (not pictured)

I originally wanted a butternut squash, but every one was huge, like 5+ lbs.  Hence, my newest squash – the Long Island Cheese Pumpkin.

photo 2

So named for it’s skin’s resemblance to cheese rinds, this pumpkin is grown to make pies.   I’m not really a pie baking kind of gal, but I wanted to do something with this thing.  Before deciding what to make, I figured I should at least go through the process of roasting and pureeing.  Hey, at least this is good practice for making baby food.

Cut in half, before scooping out the seeds.

Cut in half, before scooping out the seeds.

It was pretty easy.  I preheated the oven to 400.  Then cut the pumpkin in half, scooped out the seeds, and placed the flesh in a roasting pan with an inch of water.  An hour later it was done.

After roasting and scooping out the flesh.

After roasting and scooping out the flesh.

Once it was cool enough to handle, I scooped out the flesh into my blender, then blended for a minute.  This 3.5ish lb pumpkin yielded 3.5ish cups puree.

photo 1

photo 2

It took me 2 days to decide what to make first.  I was inspired by my local bakery to make muffins, only not the kind that are essentially un-iced cakes the size of a human head.  Now that it’s Fall, they have been in full pumpkin mode, and pumpkin muffins are no exception.  After many trips to this cafe for breakfast (just to avoid making a mess in the kitchen), I have to admit there were a couple of times I purchased such muffins and tried to only eat half, knowing very well the damage heading my way – white flour, white sugar, butter and/or oil, etc.  Hence, my attempt to remedy myself with some whole grain breakfast appropriate muffins.

I searched the interwebs for some recipes, and finally settled on one with some substitutions and additions.  You could easily make these vegan by using banana instead of egg, and nondairy milk/yogurt instead of buttermilk.  I happened to have Greek yogurt, so that’s what I used.  You can check out the original recipe here, but just to clarify anything in bold was not the original recipe/ingredient.

Whole Wheat and Oat Maple Walnut Pumpkin Muffins

Adapted from Kitchen Treaty

  • 2 cups whole wheat pastry flour
  • 1 cup quick-cooking rolled oats + 2 tablespoons for topping
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 6 oz nonfat Greek yogurt
  • 1/4 cup 1% milk
  • 1 cup pumpkin puree
  • 3/4 cup maple syrup
  • ⅓ cup unsweetened applesauce
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts
 It’s pretty simple.  Oven at 400.  Mix wet and dry separately.
Dry

Dry

Wet

Wet

Add wet to dry just to incorporate.  Then mix in the nuts (that was my own little addition).

photo 5

Spoon the mixture into some 3 oz muffin tins with some paper muffin cups in there.  This recipe makes 12 of them.  Sprinkle the top with some oats, then bake for 15-20 minutes.  The original recipe said 15, but mine were still wet.

 photo 1
Let them cool for 10-20 minutes, and then enjoy with a cup of joe or tea.
photo 2
These were pretty good.  Not as moist as a cake version, but what do you expect from something made from whole wheat, oats, and mashed fruit/veggies?  Normally, I have no issues subbing in apple sauce for oil.  However, if I make these again I might try to follow the original recipe’s oil suggestion.  I will say though that I totally dig my addition of walnuts, and the caramelization produced by the maple syrup was a nice touch.  Overall, these are a much better quick option than anything I’d find at a bakery.
I still have 2 and 1/2(ish) cups left of puree, so I either need to make something in the next day, or freeze it for a rainy day.  While I’d love me some pumpkin ravioli, there’s also about 6 weeks until Rocco starts solids, so I may just save a lil sumpin pumpkin for my little pumpkin.

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!

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.

Pseudo Sufganiyot

In Bread, Breakfast, Fruit, Holiday, Jewish, Quick Meal, Vegetarian on December 11, 2012 at 3:31 pm

Happy Chanukah everyone!  For those who don’t know, it’s a big tradition to eat foods fried in oil.  This custom serves to commemorate the miracle of 1 day’s worth of oil burning for 8 nights in the Temple.  Last year, I spun this tradition by baking a commonly fried falafel ball, although falafel isn’t really thought of as a Chanukah food.  The two most common fried foods for this holiday are potato latkas (pancakes) and sufganiyot (jelly donuts).  Both are delicious, but definitely not figure or digestion friendly.

Last week, I wasn’t in the mood for my usual oatmeal breakfast, so I decided to make some healthy french toast using sprouted grain bread, a mixture of whole egg and whites, and a schmear of pb&j.

IMG_0377

As I ate it, I thought “this kinda (barely) reminds me of jelly donuts.”  Then it occurred to me to try it again for Chanukah, only as a stuffed french toast instead.  This is by no means a dessert substitute, but it still gives you that hint of jelly donut flavor.

PB&J Stuffed French Toast

1 whole egg + 2 whites, beaten (you could cut the fat even more by using 4 whites instead)
1 capful vanilla extract (about 1/2 tsp)
Ground cinnamon to taste
Orange zest, optional
2 slices whole grain bread (I used Ezekial 4:09 Sprouted Grain)
2 tsp natural peanut butter
1 tbsp fruit preserves (I used strawberry)
Nonstick cooking spray

The first step is to prepare the egg batter.  My general rule of thumb is 1 egg (or whites equivalent) per slice of bread.  However, for this stuffed version there was a smidge left over.  To the beaten eggs add vanilla, cinnamon, and orange zest if you have it.

IMG_0389

Then you prepare the sandwich part.  If you wanted to make it more jelly donut-like, just use jelly/preserves.  I really dig the pb&j combo.  If you wanted to be even healthier, you could use fresh sliced strawberries instead.

IMG_0390

After sandwiching the two pieces together, I let the bread soak in the egg batter for at least one minute each side.  You really want to wait as long as possible so that all the egg is absorbed.

IMG_0391

Then comes the “frying” part.  Usually french toast is fried in tons of butter, but I just use non-stick spray.

You can see some of the extra egg batter.

You can see some of the extra egg batter.

I just scrambled the excess and ate it plain.

I just scrambled the excess and ate it plain.

After 3 or 4 minutes, it was time to flip.

IMG_0394

2 or 3 minutes more, and the stuffed toast was done.  I cut a little bit of the corners to make a rounded donut shape (don’t worry, I ate the corners, too).

IMG_0395

Here’s how the stuffing looks.  Not too shabby, huh?

IMG_0396

This breakfast treat is really filling, and doesn’t give you the traditional sugar headache of either donuts or syrup doused french toast.

A typical jelly donut (such as one from DD) can run you high in bad nutrition:

Calories: 290
Calories from fat: 130 (almost 45% of the calories!)
Total fat: 14 grams
Saturated fat: 7 grams
Total carbohydrates: 36 grams (~50%)
Fiber: 1 gram
Sugar: 6 grams
Protein: 3 grams (~5%)

Basically super high in fat, barely any protein.  There is some sugar, but not awful.  And that is just for a snack or non-filling breakfast.  Here’s how my recipe stacks up:

Calories: 354
Calories from fat: 90 (~25%)
Total Fat: 10 grams
Saturated fat: 2 grams
Carbohydrates: 39.5 (~45%)
Fiber: 7 grams
Sugar: 8 grams
Protein: 25 grams (~30%)

Seems pretty well balanced, don’t you think?  Healthy fat mostly from peanut butter (instead of hydrogenated oils), tons of fiber from whole grain bread, and the same amount of protein you’d find in a 4 oz piece of chicken breast.  It may be 65 calories more, but you’ll feel satiated for hours without the sugar crash of processed refined grains.

Don’t get me wrong, I love me a fried donut or latka.  But with this recipe, I don’t feel like I’m missing much, other than the fat deposits on my ass and thighs.   Freilachin Chanukah!

Where is Lauren, and What Have You DONE with Her????

In CSA, Italian, Nuts, Pasta, Quick Meal, Vegan, Vegetables, Vegetarian on December 4, 2012 at 4:09 pm

I’ve been hearing that a lot lately.  It’s been 3 months since my last post, and some changes have been brewing since then.  This past summer, I was traveling at least every other week, and my home cooking was lacking to say the least.  Whenever I actually was home, we’d either order delivery or I’d make some standbys (like pitzas, pastas, or soups).  With two trips left in September (including a surprise anniversary trip to Paris :)), I’d promised myself I’d get back in the swing of things once October rolled around.  I know that going on vacations are supposed to be fun and enjoyable, but to be honest I was so sick of being away I’d have nervous breakdowns about not having time to even clean my bathroom.  I know, poor me (you may begin to slap me across the face).

There were so many opportunities to relax on the beach or spend time with friends and family, we just couldn’t pass them up.  Besides, we thought, now is the time in our life when we are only responsible to ourselves.  We know that soon enough we’d start to have a family and we couldn’t just dredge our suitcases across half a mile of Fire Island sand.  This is what we kept telling ourselves as we unpacked and repacked our suitcases week after week.

Our final summer trip was to LA for our niece’s first birthday party.  And you know what happens at those parties?  Everyone keeps asking “when are you going to start popping out those babies?”  I laughed it off as I kept drinking Pinot Grigio and said “obviously not tonight.”  Boy was I surprised when I got home 2 days later.  I had been feeling awfully crampy and fatigued, and even though I was expecting my monthly bill it never came.   I peed on a stick,  saw that blue plus sign, and was in utter disbelief.  Even Nick couldn’t believe it (he thought I was crazy for even suspecting).  We were both excited, but all I could think about was the copious amounts of alcohol I’d consumed in the past 4 days.  When I mentioned it to my doctor, he said not to worry and that plenty of crackwhore alcoholics have beautiful healthy babies.  Great.

And then there’s this wonderful condition called “morning sickness” that kicked in later that week.  Some of you may not know this, but I believe it’s called that because as soon as you wake up in the morning you feel sick and it lasts all day.  I had aversions to every taste and smell.  I’d think “oh, pizza looks really good” and then I’d feel worse.  So my game plan was to force feed myself healthy foods, since everything made me feel sick anyway.  My first attempt was a golden cauliflower soup w/ collard greens from the book Eat to Live.

IMG_0340

Cooking some cauliflower in fresh carrots juice with onion and garlic, I blended the soup with some cashews (for creaminess).

IMG_0345

And then I topped with collard greens.

IMG_0348

Looks delicious, right? WRONG.  Since making this soup I cannot ingest cauliflower, collards, or cashews without a gag reflex.  I thought “oh, maybe it’s just the creaminess of the recipe.  Let me try other veggie dishes.”  A few days later I made some whole wheat pasta with eggplant, broccoli, and shallots.

IMG_0352

IMG_0355

For some reason the picture editor will not let me rotate this photo.

IMG_0357

Or this one. Turn your heads 90 degrees to the right :).

That dish was slightly more palatable, but the thought of eating the leftovers made me want to hurl.  I felt so defeated, all the veggies I loved to eat were revolting.  It was ever harder to swallow after reading all those pregnancy books with dietary guidelines.  I’ve always been one to get tons of vitamins via veggies, and protein from dairy and plant based sources.  I’ve even had more than my daily allotment of fiber from beans, oats, and cruciferous plants.  However, my last few precious CSA distributions pretty much went to waste as they rotted in my fridge and I was lucky to get some vitamin C from the daily orange I’d have with breakfast.  I blamed it on my fetus’s father who only eats pork and cheese products.  Luckily they make those prenatal vitamins to fill in the gaps.

I tried my best to eat as healthfully as possible, having fruit and oatmeal w/ either eggs or milk for bkfst, but the rest of the day was wacky.  Some days I’d bring a bean burrito and some broccoli for lunch, only to end up rushing to the bagel shop or Thai takeout instead.  Other days I knew myself better and didn’t even attempt to bring food from home.  I wasn’t eating anything bad per se, but I definitely did not reach my 5 veggie a day goal.  When I’d go out for dinner,  I was fine to eat a raw kale salad, probably because somebody else prepared it.  Yet, when I tried to wash and chop kale at home I wanted to faint and vomit at the same time.  Other veggies like raw peppers, cucumbers, tomatoes, carrots, and celery seemed to jive a bit more, so I’d try to slice some up to snack on throughout the day.  That’s when I actually had the energy to do so.  Same with sneaking greens into a Green Smoothie.  Other tricks include melting cheddar on broccoli or hiding spinach in a cheese omelet.  I’ve also given in to buying a green juice from the healthfood store once or twice a week.

Meanwhile, this was all happening for the past 2ish months, and nobody knew aside from my husband, doctor, and the occasional Yoga instructor.  I’d be bailing on happy hours, or going with the excuse of antibiotics or getting over a cold.  Of course everyone suspects you’re preggers, but nobody really pushed me.  However, people don’t suspect being tired or averse to certain foods as any red flags.  I felt miserable and couldn’t even explain to my friends why.  Recently we started telling a select few friends and family, so I’ve been much more relieved.  When I would tell friends I haven’t really been cooking, they were like “what???? what is wrong with you.”  Then the explanations ensued and the mysteries revealed.

I’m just beginning the second trimester now, and they say that those horrible symptoms begin to subside.  I’m slowly feeling less tired and nauseated, so hopefully I’ll be back on track with the cooking and posts.  In the meantime, eat your veggies and drink some wine for me.