Scramblin

Posted on May 9, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Recently, Fitbit updated their ap to show some of the nutrients you’re eating. They only track carbs, fat and protein, but it’s a start. I realized that I had been getting way to many processed carbs and not enough protein. I kind of knew that was happening, I’d been buying a lot of snack foods recently. So, I decided to make a change. I cut out all processed carbs, no breads, chips, croutons from work, stuff like that.

Except for yesterday when I shared a piece of cake and some pretzel bites with Kati, I had been doing very well since Friday. I was pretty happy with the results, my stomach is a lot flatter (carbs=bloating!). It’s also super gassy, now that I’m living 100% on fruits and veggies again. I’m going to keep this up until Thursday (or longer, but it’s nice to have a goal) just to see what happens.

I don’t have an issue with carbs, I’ve talked about that before, my issue is with where they come from. The complex carbs that are in fruits and veggies are much better for you than the simple carbs you get from bread, past, sweets, ect. On top of that, fruits and veggies have nutrients that the human body needs, the other stuff is just good for the soul. (I do love pasta, you know that.

After work today I stopped to grab some tofu. Except for the chicken breast I ate on my salad yesterday, I’ve also been (unintentionally) eating vegan. I have to make sure I’m getting protein, and tofu is a great way  to do that. I could only find some silken firm tofu, they had a sale on the other stuff so they were out, and wasn’t sure what to do with it. Then I remembered the spirilizer I got for Christmas and wondered how it would do with a sweet potato.

I’m pretty pleased with the result. Since I had the firm silken tofu, it broke down and it ended up looking like scrambled eggs. So, if you wanted, you could make this for breakfast.

This recipe is pretty easy; since the sweet potato is cut into small rings, it cooks pretty quickly. I was able to get all of this done, prep included, in under an hour. There are a lot of nutrients, and it’s pretty filling. Half a sweet potato will make enough for 2 servings.

Spirilized sweet potato and tofu "scramble"

Here’s what to get from the store:

Sweet potato
Chickpeas
Button Mushrooms
Mini Sweet Peppers
Firm Silken Tofu.

Sweet Potato and Tofu “Scramble”

1/2 sweet potato
2 button mushrooms, diced
2 cloves garlic, smashed
2 mini sweet peppers, diced
1/4 cup chickpeas
Salt, pepper, tumeric, paprika, chili powder

  1. Cut the sweet potato into a block and send through the spirlizier.
  2. Saute the sweet potato until partially cooked through. Add the garlic, season with salt and pepper.
  3. Add the peppers, mushrooms, season and saute until the peppers are mostly cooked through.
  4. Add the chickpeas, season once again. Taste to adjust, serve with Sriracha, if wanted.

I’m not going to lie, I’m pretty impressed with myself. I tend to snack on stuff at work that I shouldn’t but I haven’t touched anything there since last Wednesday. I have a giant issue with snacking, crunchy food items are my favorite things. My goal is to take the last little bit of padding away from my stomach, I’d like to actually see how my abs look. I like having muscles, they’re fun.

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Holy Fiber Batman!

Posted on January 12, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

Sorry everyone, I got really lazy after Christmas and just didn’t post. I’ve also only cooked one thing. Everything else has been dinners of crackers, cheese or my salad. This time of year messes me up, and for some reason, I’ve lost the desire to even cook anything new. I’m hoping it’ll change soon, something will pop up in my head.

The week after Christmas is pretty busy at work, so making something that would last a while was key. I worked quite a few 1-9 shifts so I also wanted something filling. I also didn’t want to have too much active time. It had been a while since I had used my crock pot, so why not? Crock pots are great because you can just throw everything in there and just leave.

When I was looking at vegetables to add to my dish, which I’ve called a chili/stew, I came up with sweet potatoes, zucchinis and a crazy amount of beans. I had a bag of my parents’ frozen broccoli and some of their frozen tomatoes, so why not add that? The result was tasty, filling and FULL of fiber. Like, lots of bloating. Lots and lots. Something cool that happened was the broccoli actually disintegrated into the broth, adding some extra body to the base of the stew.

This recipe is super easy. Prep is about 15 minutes, and as long as you stir every once in a while, you don’t have much else to do. In risk of sounding like the Barefoot Contessa, if you don’t have organic broccoli and tomatoes in your freezer, store bought is fine. Just make sure the broccoli is diced very small so it will melt into the broth, and just double the amount of canned tomatoes you used.

Vegan Chili/Stew with Zoodles

Here’s what to get from the store:

Canned diced tomatoes
Frozen broccoli
Carrots
Green Beans
Zucchini
Jalapeno
Mini Sweet Peppers
Shallots
Onion
Sweet potato
Kidney Beans
Chickpeas
Black Beans
Veggie Broth

Veggie Chili/Stew

32 oz canned diced tomatoes
1 qt frozen broccoli
2 sweet potatoes, diced
2 carrots, diced
1 Jalapeno, diced and deseeded
5 mini peppers, diced
1 cup green beans
1 shallot, diced
1 sweet vidalia onion, diced
6 cloves garlic, diced
32 oz veggie broth
1 can kidney beans
1 can chickpeas
1 can black beans
Salt, pepper, turmeric, cayenne, paprika
1/4 zucchini per bowl

  1. In the order of the listed ingredients (save half of the can of tomatoes) layer everything but the beans in your crock pot. Pour the broth and the rest of the tomatoes over top after seasoning. Turn the crock pot on low, cook for 5 hours, stiring on occasion.
  2. When the sweet potatoes are almost cooked through, add the beans and cook for 30 minutes more.
  3. Using your spirilizer, make some zoodles and place them in the bottom of each serving bowl. Pour the chili/stew on top.

Rocky and I are no longer seeing each other. I’m sad and I’m still trying to process it a little. It’s crazy how knowing someone for only three months can impact your life.

Instead, I’m trying to focus on myself again. I hadn’t been practicing my yoga as much as I should have and I know that was not only affecting my energy level, but my body image. This time of year is hard on a lot of us, and we need to focus on being mentally healthy, not just physically healthy.

I lost my little fitbit zip last week, and decided to take my saved money and bought one of the new Charge 2s. (And some new yoga pants…and wine and coffee…I went to Targer). It not only does the normal stuff, but it also keeps an eye on heat rate and sleeping patterns. I’ll be interested to see what my sleeping looks like.

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Thank you, kind sirs

Posted on November 10, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

Some people shop, others exercise, drink, or paint when they’re stressed. I cook. I used to shop, but I’ve been watching my money and cooking is much more rewarding.

But enough of my feelings of yesterday. Monday I went to the grocery store after not going last week. I got everything I needed, but was trying to figure out what to make this week. I felt that I’ve done a few too many soups/curries in a row and wanted to do something different. I walked around Aldi for what felt the 10th time when I walked past a cute gay couple looking at condiments. One of them said “Oh, for the veggie burgers?” And that threw me back to Shawn’s 30th birthday. She had a party (her birthday is 3 days before mine) and made sweet potato burgers. I couldn’t remember all that was in them, but I figured, how hard could it be? I grabbed a sweet potato and a can of chickpeas and went on my way.

For me, recipes develop themselves in my head over about a day. I come up with the original idea, sometimes mention it to someone, and then finalize it while I’m prepping the ingredients. I worked this morning, and mentioned it to my manager and she said everything sounded a little loose, so I added quinoa. Well, the patty is still a little loose, but it’s almost like eating mashed sweet potatoes on a bun, what could be better?

This recipe is very easy, and while the finished burger isn’t vegan, all you have to do is not use cheese or the Sriracha aioli and it will be vegan. I know I’ve already talked about my love of sweet potatoes, so I won’t delve into why they’re the best.

Sweet Potato and Chickpea Veggie Burger with Sriracha Aioli

Here’s what to get from the store:

Sweet potato
Canned Chickpeas
Quiona
Sriracha
Sandwich thins
Spinach
Eggs (if you’re doing the aioli)
Smoked gouda (optional)

 

Chickpea Sweet Potato Burger with Sriracha Aioli

1 sweet potato, diced
6 cloves garlic, diced
1 small sweet onion, diced
1/2 cup cooked quiona
1 can chickpeas
Salt, pepper, turmeric, paprika, cayenne
Smoked gouda (optional)
Sandwich Thins

For the Aioli

1 egg
3 cloves garlic
1 tbsp lemon juice
1/2 cup olive oil
1 tbsp Sriracha
Salt and pepper

  1. On a sheet pan, put the sweet potato, garlic and onion. Cover in olive oil and season with salt, pepper, turmeric, paprika and cayenne. Roast in a 350 degree oven for 15-20 minutes or until the potato is cooked through.
  2. Put the potatoes, onion, garlic and chickpeas in a food processor and blend until smooth. Add the quinoa, blend again and taste to adjust seasonings.
  3. Let cool and make the aioli: in a blender, place the egg, garlic, sriracha, lemon juice and seasonings. Blend until frothy. Slowly add the oil while blending until thick. Place in fridge until use.
  4. Preheat your cast iron skillet, but leave the heat on low. Make the mixture into a ball and flatten into the skillet. Brown on both sides then put into a 350 degree oven and add smoked gouda if you like.
  5. While the patty is in the oven, toast your sandwich thins, put spinach on one side and the aioli on the other side. Feel free to add the veggies you like.

Today one of my coworkers brought up a good point. “Vote for who you want, if your person one, you should be happy, but don’t fight about it.” A lot of people I know are mad. I understand, I’m not mad but I’m not happy. While the person who one is awful, his running mate is worse, and his most vocal followers and more worse than that. The next four years are going to be rough. I have many friends that I’m worried for because I’ve already heard of women getting harassed in his name. I have friends who are afraid of conversion therapy and others afraid to face their families. I will stand by all those people. Each and every one of them is an amazing person and doesn’t deserve to be treated badly. This is 2016, not 1950. We need to rise above.

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Shame on me!

Posted on November 7, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , |

Guys, I’ve been a bad blogger. I made a dish probably about two weeks ago and haven’t posted about it yet. Shame on me.

As I’m sure you can tell, I’ve been on a vegan kick. While my diet is omnivore, I don’t generally buy meat and most of the time end up eating vegetarian and vegan foods. I know I’ve talked about this before and you’re probably getting a little tired of it.

It’s officially November and that means Thanksgiving, cold weather, and comfort food. Well… scratch the cold weather part. It’s 71 and sunny today. And I have to work. Of course. (I’d rather be reading by the lake). But, a few weeks ago we did have our normal dip and it did get down to the mid 40s/low 50s. I had been racking my brain on what to make for the week, and kept coming up empty. But then I remembered I had some rice noodles and a large box of coconut milk, and thought of a curry soup. (Yes, I know my last few posts were about curry, it’s good). I also had some asparagus and other veggies, and a soup was born.

I love soups, most of the time I prefer really creamy soups, but the right broth can make any soup delicious. On top of that, soups are actually very easy because making them involves flavor development, down time, and you can throw anything you have into the pot. They can be as healthy or unhealthy as you like, as carnivorous or vegan as you like.

This soup is very easy. Since there’s no meat, cooking time is cut down, but not too much because flavor development is important.

Cumin Spiced Coconut Curry Soup

Most of the things I had laying around, but if you don’t, here’s what to get from the store:

Boxed coconut milk (32 oz)
Asparagus
Baby bella mushrooms
Mini sweet peppers
Carrots
Fresh Basil
Rice Noodles
Seasame seeds
Garlic
Miso paste

Cumin Spiced Coconut Curry Soup

5 cloves garlic, diced
5 baby bella mushrooms, sliced
Handful of asparagus diced
3 mini peppers, diced and deseeded
2 carrots, diced
1 tbsp. sesame seeds
32 oz coconut milk
1 serving rice noodles, soaked in hot water
2 tbsp. miso paste
Salt, pepper, turmeric , cumin, sriracha, lemon juice, fresh basil

  1. Sauté the garlic until fragrant. Add asparagus, carrots,  mushrooms and peppers, cooking until asparagus is bright green Make sure to season with salt, pepper, turmeric and cumin at each addition.
  2. Add the sesame seeds to toast.
  3. Add the miso paste to coat, then the coconut milk.
  4. Bring to a simmer, add sriracha and lemon juice; taste to adjust seasoning.
  5. Lower the tempter and let cook for about 10-15 minutes. Taste one more time.
  6. In a large bowl, place the soaked rice noodles and top with the broth and fresh diced basil

The closer real winter gets the more I’m fearing it; this has been very mild fall and that means January and February are not going to be fun. Being a Midwestern girl I’m completely used to the cold weather, but my recent weight loss over the past 4-5 years has made me extra susceptible to cold. Even though my metabolism is higher, there is not as much padding as there used to be. Expect me to be making a lot more warming things over the next few months.

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Green with Envy

Posted on October 19, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , |

You know what’s great about cooking? You don’t really need a recipe, as long as you know the basic flavor you want, you don’t need much else. You know what’s great about vegan cooking? It’s super easy. Why? It’s mostly vegetables, grains, nuts and beans. You don’t have to worry about cooking a meat, and if things aren’t 100% cooked, they may not kill you.

I hadn’t been sure about what to cook next for a while, and I asked the Facebook world. One of my good friends suggested curry. I’ve made curry many times, but I hadn’t made green curry yet. The last time I had curry I had a Thai Green curry with zucchini and tofu and thought it would be easy to replicate. I was right, while it wasn’t as spicy as the one I had at the restaurant, it was still favorable.

The nice thing about curries is that they can be vegan, full of vegetables and overly delicious. While they can take some time, they are very easy. This green curry is very easy, full of protein and will make you wonder why you ever ordered delivery from that Thai place again.

Green Curry with Tofu and Vegetables

Here’s what to get from the store:

Thai Green Chili Paste
Coconut Milk
Bamboo Shoots
Zucchini
Corn
Red Chili Paste
Jasmine Rice
Onion
Tofu
Button Mushrooms

Green Curry with Tofu and Vegetables

2 small zucchini, diced
1 cob of corn, corn removed
1/2 onion, diced
5 button mushrooms, diced
5 cloves garlic, smashed
1 can coconut milk
3 tbsp green chili paste
1/2 block tofu, cubed
1 can bamboo shoots
1 tsp red chili paste
Salt, pepper, tumeric
1 cup cooked Jasmine rice

  1. In a saute pan, saute the onion and garlic until fragrant. Add the mushroom, zucchini and corn. Saute until almost cooked through, adding salt, pepper and turmeric.
  2. Add the tofu and saute until the tofu is slightly browned.
  3. Pour the coconut milk in along with the green and red pastes and stir. Add the bamboo shoots and taste to adjust seasonings.
  4. Serve over cooked Jasmine rice.

I’ve been doing some cardio before my yoga, and today I discovered that I’ve been doing burpees wrong. I did them right today, and man, not only do my legs hurt, so do my arms! I’m really happy with how much more in shape I’m in. The problem is that I had a cold and the end of last week, nothing huge, just a little congestion and lack of appetite. The congestion is starting to go away but my appetite isn’t really coming back. I’m a little confused, I know my metabolism hasn’t slowed down, and I don’t have any other symptoms. I’m not worried, I know my appetite will come back, I just don’t want to go back to just eating once a day like I used to. It’s not good for you, humans need to eat more than that to keep their bodies going. The important part about that is that the right foods need to be eaten, not just bad stuff. But, eat the bad stuff to, just eat your salad first.

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What do you eat, anyway?

Posted on September 29, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , , |

I talk about food at work a lot. It’s an easy thing to talk about and it really gets quiet customers talking. (And I get tired of talking about the weather all the time). I was telling someone about vegan food and he said “what is a vegan meal anyway?” It can be a  valid question, while I do know a lot of people who eat vegan and vegetarian, a wide part of the population doesn’t and I’m sure they don’t realize how good vegan food can be. On top of that, it’s really easy to make.

The weather finally turned and it’s been raining all day today. I walked down to a liquor store and Walgreens and had to giggle to myself. I had on sweatshirt with my hood up, and I passed a few people wearing winter coats.  I sometimes forget that not everyone in the city grew up here. I also forget that while I’m cold right now, some people are WAY colder.

Cold means soup, at least for me. The last time mom and dad came up they brought me some frozen green beans and heirloom tomatoes from their garden. I’m sad I didn’t get any fresh ones (work and moving kind of put a damper on that) but that meant I had to come up with up with something to make with frozen veggies. Soup seemed the best route, specially since the frozen heirlooms have extra water in them to help make a broth.

This recipe is super easy, it does take some time because I used raw chickpeas instead of canned (you can use canned, Aldi didn’t have them the last time I went) and the tomatoes do need to stew down a little bit. Not only is it easy, it’s also vegan and 100% good for you.

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Here’s what to get from the store (if you don’t have fresh veggies)

6 heirloom tomatoes
Chickpeas
Green beans
Carrots
Onion
Asparagus
Corn

Vegetable Soup

6 Heirloom tomatoes, cooked and peeled in their water
1 cup uncooked chickpeas (or 1 can)
2 carrots, chopped
1 onion, diced
5 cloves garlic, diced
2 cobs of corn, corn cut off
1 cup green beans
1 cup asparagus, diced
4 cups water
Salt, pepper, paprika, basil, oregano, red pepper flake

  1. If you already have stewed tomatoes, you can skip this step. If you don’t, quarter the tomatoes, boil them until soft, them remove the skin and set aside.
  2. If you have raw chickpeas, soak a cup of them over night .
  3. In a large saucepan, sweat the onion, carrots and garlic. Once they are translucent, add the tomatoes and their extra water. Stir, season, and squish the tomatoes. Bring to a boil and add the uncooked chickpeas. Let simmer for 20-30 minutes or until the fluid is reduced by half. Add the water, season again and let cook until the chickpeas are cooked.
  4. Add the asparagus, corn, and beans. Simmer until the vegetables are cooked. Serve topped with fresh basil.

I’m glad I’ve found yoga, it’s helped me stay focused, and even in a better mood when the weather gets crappy. I’m going to try to not tan this winter, it was my crutch last winter thanks to the warmth. We’ll see how long it lasts.

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Soupy!

Posted on September 27, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

I can’t come up with puns right now, no idea why.

My posting has become a little erratic and I apologize for that. I’ve decided I don’t want to post the recipe the same day I make it, but then what happens is that I forget to post for over a week. I’m going to have to go back to posting the day I make the food.

Last time I talked about wanting to make soup but it was still a little to warm for that. Fall is officially here, and it’s started to cool down. (Granted, when I made this, it was still a little on the warm side). I had some sort of squash soup running around my head, and when I went to Aldi they finally had squash, and I settled on butternut. Who doesn’t like butternut squash? It’s delicious.

I wanted to make something creamy and vegan, which is actually really easy in soup if you do it right. Butternut squash adds a creamy element to any dish and the flavor can be amped up if you use a little bit of coconut milk. This recipe was exactly that, it was easy to make, very creamy, had great flavor and was vegan. My only issue is that I had made too much, didn’t have anyone to share it with and couldn’t fit it in my fridge. So I ended up having to waste it, which was depressing, it was awesome.

Sweet and Spicy Butternut Squash Soup

Here’s what to get from the store:

Butternut Squash
Sweet Potato
Jalapenos
Vegetable Broth
Sweet Vadalia Onion
Coconut Milk

Sweet and Spicy Butternut Squash Soup

1 butternut squash, halved
2 sweet potatoes, cubed
2 jalepenos
5 cloves garlic, smashed
1 onion, diced
32 oz vegetable broth
1 cup coconut milk
Salt, pepper, paprika, sriracha, tumeric, garam masala, fresh basil

  1. Cover the squash and potatoes in olive oil, salt, pepper and paprika. Roast in a 400 degree oven for 30 minutes or until soft. Let cool slightly and scrape the squash out of it’s peel.
  2. While the squash and potato are in the oven, scorch the outside of the jalapenos with your stove. Let cool then peel and chop them.
  3. In a large pot, saute the onion and garlic until fragrant. Add the peppers then the vegetable broth, squash and potato. Stir while smashing down the lumps.
  4. Using an emersion blender or a normal blender, blend the soup until smooth. Season and taste. Let simmer for a bit before adding the coconut milk. Taste to adjust seasonings. Serve topped with fresh basil and crusty bread.

I had to skip yoga about 4 days the past week. I’m really glad that now I’m in shape it isn’t a huge thing if I do have to skip. Sure, I gained  a few pounds, but then again, people go up and down about 5 pounds a week, so it’s not that big of a deal either. I still feel strong, and that’s amazing.

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Cause I’m a Ballar! (Pt 2)

Posted on August 17, 2016. Filed under: Main Course, Uncategorized | Tags: , , |

I cook for a lot of reasons, it’s cheaper, it tastes better, and most of the time, it’s more healthy. (Balance, it’s ok to slip sometime!) But, one of my favorite parts about it is that I get to be my most creative self. When I play my horn, I’m great at playing what’s on the page, but not really at improvising. However, when I’m in the kitchen, I can just make stuff up without using recipes. Sure, sometimes I use recipes for things that need specific chemical reactions, but a lot of times I just wing it. It’s so much fun to have an idea and make it happen in front of me.

Now that I’ve settled in, I have a little more time to cook. Granted, I’ve been working all nights so I’m still a little more behind than I wanted, but it happens. The other day I started thinking about meatballs, and thought about making a vegetarian version. The veggie balls actually turned out to be vegan, thanks to the use of lentils and brown rice. I made a sauce for the top that wasn’t vegan, but the yogurt I used could be switched out for a vegan version very easily.

This recipe is pretty easy, just a little time consuming. Everything in it is actually very good for you, full of fiber and protein.The best part about them is that if you don’t like the spices I used, you can change them very easily; the grains I used don’t really have a ton of flavor so they soak up whatever you put with them.

Veggie Balls with a Caramlized Onion Greek Yogurt Sauce

Here’s what to get from the store:

Brown Lentils
Brown Rice
Baby Bella Mushrooms
Sweet Vidalia Onion
Greek Yogurt
Red Chili Sauce

Veggie Balls with a Caramelized Onion Greek Yogurt Sauce

1 cup uncooked lentils
1 cup uncooked brown rice
5 baby Bella mushrooms, sliced
1 sweet vidalia onion, diced except for 1/4
6 cloves garlic, 4 diced, 2 whole
2 tsp red chili sauce
2 tbsp Lemon Juice
Cummin, Tumeric, Salt, Pepper, Paprika
1 cup Greek Yogurt

  1. In a sauce pan, put the rice, lentils, the whole garlic, 1/4 onion that was uncut and water just to cover. Bring to a boil and let simmer until cooked through. Remove the garlic and onion then add the lentils and rice to a food processor.
  2. While the grains are cooking, saute the mushrooms, half of the garlic and a 1/4 of the onion until cooked through. Add to the grain mixture in the food processor and blend until it forms a dough.
  3. Add the chili sauce, 1 tbsp of the lemon juice and the seasonings. Blend some more, taste to adjust seasoning. Form into balls and brown them in some oil in a saute pan that can go into the oven. (I didn’t do this the first time, but I did when I warmed them up and it worked a lot better). Put into a 350 degree oven until cooked through.
  4. While the balls are in the oven, take the rest of the onion and cook in olive oil on low heat with salt, pepper, and a little sugar until carmalized. Put the whole thing into the food processor with the yogurt, the rest of the lemon juice, salt, pepper and paprika. Taste to adjust seasoning.
  5. To serve, place the balls on top of some spinach or other mixed greens, and  cover in the sauce.

The past few weeks I’ve been able to do my yoga the amount of time a week that I want. I’m glad I have, my yoga practice has not only made me stronger and more flexable, it’s helped me slow down and find balance. While it’s not a spiritual thing for me (I’m not spiritual anyway) it is something I look forward to every day and I feel amazing after.

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Hauling Oats

Posted on May 18, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

Working 3 jobs between 2 states is kinda nuts. Saturdays and Sundays are insanely long for me, I’m at Unos at noon till 6, then have my shows and Sundays I pull 8 hours. It’s actually kind of hard to eat there because normally it’s busy enough where I can’t step away. So I’ve been trying to figure out what to eat for breakfast to be able to handle not being able to eat right when I get hungry. First thought? Oatmeal.

My original thought was to make my own pre-made oatmeal cup that I just add hot water to, but then I thought “What about over night oats?” Overnight oats are great, there’s no cooking involved, all you have to do is mix stuff in the container you’re using, it’s perfect.

Oatmeal is really good for you, specially if you want to get filled up. It’s full of fiber and you can add some really great flavoring both inside and on top. As long as you use a good sweetener (like honey) there really isn’t anything bad you can put in there.

Peanut Butter Overnight Oats with Berries

Here’s what to get from the store:

Oatmeal
Nut Butter
Cashew or Almond Milk
Chia Seeds
Honey
Berries

Peanut Butter Overnight Oats

1/2 cup Oatmeal
1/2 cup Almond Milk
1 tbsp peanut butter
1 tbsp Chia Seeds
1 tsp honey
Berries, nuts, seeds

  1. In a jar, mix the milk, peanutbutter, seeds and honey. Add the oatmeal and make sure it is covered by the liquid. Let sit overnight, top with fruit and nuts of your choice.

I don’t know if my cleaning knocked something lose yesterday, but I was DRAINED by the time work was done. I tried doing my yoga and I couldn’t get through it. I instead took a 3 hour nap. I’m glad that I’m now in shape enough where I can skip a day and it won’t unrail all of the progress I’ve had the past few months.

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Spicy Squash

Posted on April 1, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

When I was getting ready to go home after spending time with my parents on Easter, mom noticed she forgot to give my sister a spaghetti squash, so I took it home. Along with another bag of broccoli…I think there’s only 2 left in the freezer from last season. (I gave my dad purple broccoli seeds for Christmas, so I’m hoping for a rainbow.)

I’d seen recipes for the squash many times before, but I had never thought about eating it. Not sure why, just never appealed to me. Now, since I had a whole one, I decided to make something. I learned very quickly that either I need a new knife, or that squash is just REALLY hard to open. I ended up hacking off the top and sticking my knife in that part and hitting the squash against my cutting board until the knife went through.

This recipe is easy (besides getting the squash open) but the squash does take a long time to cook. It’s on the harder side of the squashes so baking time is almost an hour. Luckily though, after it’s cooked, everything goes by very quickly. This is a very healthy recipe and is also vegan, so eat away!

Chili Spiced Spaghetti Squash with Asparagus, Broccoli and Spinach

Here’s what to get from the store:

Spaghetti Squash
Asparagus
Broccoli
Orange Bell Pepper
Garlic Chili Sauce
Fresh Spinach

Chili Spiced Spaghetti Squash with Veggies

1 Spaghetti Squash, halved and seeded
Olive Oil
Salt, Pepper, Paprika, Tumeric, Garam Masala
5-6 stalks asparagus, diced
Few florets fresh broccoli, diced
1/4 orange bell pepper, cubed
2 cloves garlic, diced
1/4 cup diced red onion
Hand full of spinach
Garlic Chili Sauce
Black Beans

  1. Drizzle the squash with olive oil, salt and pepper. Bake in a 400 degree oven for about 45 minutes. About half way through, add paprika, tumeric and the garam masala. Once the squash is fork soft, pull from the oven and let cool.
  2. While the squash is cooling, saute the onions until fragrant. Add the garlic and bell pepper and cook till soft.Make sure to season with salt, pepper and tumeric.  Add the asparagus and broccoli and saute until bright green. Add some garlic chili sauce and let simmer. (Be careful not to add too much, this sauce is spicy!)
  3. The squash should be cool enough to touch, run a fork through the squash to get the cooked meat from the shell. Add that to the veggies,along with the spinach and stir. Let the spinach wilt. Taste to adjust seasonings, then serve topped with black beans.

Today I start my training at Pizzeria Uno in the city. This is the first job that I’ve been hired as a bartender from the start. I still have to prove myself to everyone else, but I know I can. This is the first step to moving and I’m very excited. I will be sad to leave the wing place; I only have 3 shifts left there, but it is time to move on. The friends I made there will always still be there.

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