What I Ate Wednesday (28)

I’m in somewhat of a rut at the moment—not only because I’m super busy, as per usual, but also because inspiration’s lacking. I need recipe ideas like crazy . . . nothing tastes “exciting” anymore, especially since I eat more or less the same breakfast and lunch every. single. day. Plus, there’s also the fact that, while I consider myself a foodie, food and cooking aren’t HUGE, all-consuming passions for me. Don’t get me wrong, I adore my culinary creativity, but I’d rather spend my time in the painting studio rather than the kitchen.

So, today’s WIAW (obligatory thanks to Jenn!) is pretty basic. Since learning about my (temporary) metabolism issues, I’ve been snacking a lot, but I was both busy and lazy yesterday, so I didn’t bother photographing all my noshes, just so ya know.

Breakfast

Oats cooked in coconut milk + water, cinnamon, nutmeg, organic brown rice protein powder from Nutribiotic, ground flaxseed, 1/4 an apple, 1 dried fig, and some pecans. I'm also loving the warmer, lighter mornings!

With Spring’s arrival, warm oatmeal has gone out of fashion, and a new season of overnight oats has made its debut. Thanks to Katie, I now enjoy never-ending bowls, too—huge helpings of dreamy-creamy oats prepared using this little trick.

Lunch

Steamed broccoli & spinach with pumpkin seeds; soup, recipe follows, with 1/2 cup chickpeas added; a generous slice of homemade bread; 1/4 an apple & dark chocolate from Chocolove.

I only have one more kabocha squash in the fridge, so Mission: Use Up All the Winter Produce is nearly complete. With the other squashes, the husband and I made a delicious soup for our weekly meal.

Curried Coconut Cream of Kabocha Soup

Serves 8-10

Ingredients

1 Tbs. olive oil

2 kabocha squashes, peeled, de-seeded, & cubed

1 Tbs. coconut oil

3-4 garlic cloves, minced

2 tsp. minced fresh ginger

1 large Vidalia onion, diced

2 carrots, coined

1 Tbs. curry powder

1 apple, chopped

1 14-oz. can coconut milk (lite or full fat)

1 vegan bouillon cube

1 tsp. quality sea salt

Black pepper, to taste

Chopped fresh cilantro, to serve

Directions

1. Preheat oven to 350˚ F. Toss cubed kabocha squash with olive oil with salt & pepper to taste. Spread cube onto a baking sheet and roast 30-45 minutes, or until tender. Set aside.
2. In a large pot, heat coconut oil and sauté garlic, ginger, onion, and carrots for 2-3 minutes. Add curry powder, stirring well to coat veggies. Add apple and squash cubes, coconut milk, and 1-2 cups of water (depending on the desired consistency, thinner or thicker).
3. Using a hand blender, purée the soup until creamy and smooth (or if using a food processor or blender, purée in batches, then transfer back to the big pot). Add bouillon cube, bring to a boil, then simmer for 5-10 minutes to develop flavor. Add salt and pepper, and serve hot, garnished with fresh cilantro.

For a protein boost, add cooked chickpeas or lentils.

Dinner

Last night, we dined with good friends—it was originally supposed to be our monthly vegetarian potluck, but our usual group of 6 or 7 was reduced to just 4, so I don’t think it can necessarily qualify as a potluck, then.

Delicious Indian/Middle Eastern pilaf; raw veggies; and hummus.

I provided dessert--and a raw one, at that. I won't give any details yet . . . you'll just have to wait for the recipe, coming soon!

Question: How do YOU get out of a food/recipe rut? How do you make mundane meals more fun?

What I Ate Wednesday (27): End of Winter Edition

Thanks, Jenn, as always!

~~~

Happy Vernal Equinox (one day late)! The universe’s energies are re-balancing as we transition from one season to another, and new life is sprouting and blooming all around us. Now is the time to plant gardens, visit your local Farmers Market, and cook with seasonal produce. Eating in season guarantees sustainability, freshness, and, of course, better taste. As the weather grows ever warmer, we naturally tend to crave cooling, raw foods, and I have found that, personally, I begin craving the produce that are in season—so, lately, my tongue is tingling for fresh asparagus, strawberries, and morel mushrooms, for example, rather than the buttercup squash, pears, and turnips of winter.

This last week, I’ve taken it upon myself to empty my crisper of more or less all my winter produce, resulting in a couple of yummy dishes.

Sweet Japanese Pumpkin, Pear, & Parsnip Salad

Serves 4-6

Ingredients

For the sauce

2 Tbs. soy sauce

2 Tbs. maple or brown rice syrup

1 Tbs. brown rice vinegar

2 tsp. sesame oil

3-4 garlic cloves, minced

1 tsp. freshly grated ginger

Black pepper, to taste

8-12 pearl onions

1 medium kabocha squash, peeled, seeded, and cut into 1-inch cubes

2 parsnips, coined

1 pear, chopped

Chopped fresh parsley, to serve

Roasted pecans, to serve

Sesame seeds or gomashio, to serve

Directions

1. Preheat oven to 400˚ F. In a small bowl, whisk together sauce ingredients. In a large bowl, toss together onions, squash, parsnips, pears, and sauce. Spread mixture evenly on a baking sheet sprayed or greased with oil, and roast for 45-50 minutes, or until squash is tender and veggies are caramelizing.
2. Serve at room temperature with parsley, pecans, and sesame seeds.

End-of-Winter Herbed Salad with Maple-Mustard Dressing

This gourmet salad requires a bit of prep time, but the end result is worth it!

Inspired by this recipe

Serves 6

Ingredients

For roasted veggies

3 pears, halved & cored

2 carrots, chopped into 1-inch strips

2 parsnips, chopped into 1-inch strips

1 large beet, chopped into 1-inch strips

1 Tbs. olive oil

2-3 garlic cloves, minced

Salt & pepper, to taste

For the dressing (makes extra)

¼ cup safflower oil

2 Tbs. fresh lemon juice

1 Tbs. maple syrup

1 Tbs. Dijon mustard

1 tsp. lemon zest

Salt & pepper, to taste

For salad base

6-8 cups raw spinach or salad mix

2 celery stalks, chopped

2-3 scallions, chopped

1 Tbs. chopped fresh parsley

1 Tbs. chopped fresh dill

1 Tbs. chopped fresh rosemary

1 Tbs. fresh chives

¼ cup dried cranberries

½ cup roasted walnuts or pecans (or both), coarsely chopped

Directions

1. Preheat oven to 350˚ F. Place halved pears on one baking sheet. Toss together carrots, parsnips, beet, oil, garlic, and salt & pepper. Spread mixture on a second baking sheet. Roast both sheets for 30 minutes. Allow to cool completely.
2. Meanwhile, whisk together dressing ingredients. Set aside.
3. In a large salad bowl, mix together greens, celery, scallions, fresh herbs, and cooled roasted veggies. Drizzle 2-3 Tbs. of the dressing onto the mixture, stirring well to coat everything evenly. Finally, toss in dried fruit and nuts.
4. Divide salad amongst plates, place half a pear on each, and serve with extra dressing as desired.

I enjoyed this salad as a vegetable-laden side, but feel free to toss in some beans or marinated tempeh for protein and some wheatberries for carbs to create a complete meal.

What I Ate Wednesday (26): Food for Thought

(Thank you, Jenn, as always!)

It’s that time of week again . . . but today’s WIAW is a little different than usual. Instead of food porn (although I also have a recipe to share later, never fear!), I’m here to matter-of-factly discuss metabolism.

Why?

Because mine is screwed up.

I’d first sensed something wasn’t quite right a couple months ago. I was steadily gaining weight, even though my diet and lifestyle hadn’t changed. I was working out 4-5 times a week and eating an average of 2000 calories a day. I was confused and irritated. It didn’t make any sense!

Well, my suspicions were confirmed on Monday when I finally visited a dietician to have my metabolism tested using a special machine called the BodyGem. I was shocked to discover than my Resting Metabolic Rate (RMR) is 1100.

Say that again?

Even the dietician was surprised. It was the second lowest RMR she’d ever seen. After adding in certain lifestyle factors, she determined that, to maintain my current weight, I must eat no more than 1540 calories per day. The average 22-year-old, tall, and active girl should be able to enjoy at least 2000, if not more.

Not. fair.

My initial reply: “That’s not a lot of food! How will I get through the day without feeling like I’m starving?”

Good question.

So, we talked, about possible causes, solutions, and strategies.

Causes

1. Previous eating disorder—it’s been a long, long time since I severely restricted my intake, so I question whether or not this still applies, but it’s possible, I suppose. The body can take some time to respond to starvation mode, according to the dietician.
2. Stress—prior to my mother’s death in mid-December, I had been maintaining my weight without any problems. Since then, I’ve gained 4-5 pounds. My body could be in survival, a.k.a. fight-or-flight, mode just due to copious amounts of stress.
3. Underactive thyroid—we ruled this one out, since I just had my yearly physical in January and my thyroid was a-okay.
4. Recent change in diet—yes, I moved away from snacking in December, after years of doing so! Why? Because I thought it would be better for my metabolism, as per this article’s recommendation, but boy, was I wrong!

Yes, my metabolism is struggling right now, but the dietician assured me that it’s not permanently damaged. I’m no expert, but I think it was largely due to stress from last year and not snacking as of late, both of which likely messed with blood sugar and cortisol levels, hence more metabolic/weight issues. With time and careful maintenance, though, I should be able to rev up my RMR to a more normal level.

Solutions

1. Diet—eating every 3-4 hours again, plus consuming at least 73 g of protein for my stats (so upping my consumption of tempeh and seitan–it’s easy to get enough protein as a vegan, despite the infamous and misleading myth!). Snacks are a must, even before bedtime. Drinking lots of water and green tea. I am keeping a food diary, too. So far, I’m balancing calories-in vs. calories-out pretty well. Fortunately, non-starchy veggies can be eaten in abundance and exercising allows me to eat more than that measly 1500 calories . . .
2. Keep exercising—the usual cardio routine, plus walking everywhere and biking, too, now that the weather is gorgeous! Then, add regular resistance training to build lean muscle. My problem? My body fat content is only 16% as it is! So, I’m sticking to yoga and pilates and focusing on “toning” only.
3. Regular, quality sleep—this was never a problem, but I’m definitely striving for the most rejuvenating nights possible now.
4. Manage stress—this is always my downfall. Not gunna lie, I’m one stressed lady . . . but I know I have the tools to manage it. I just need to keep on truckin’.

Despite all the stress, despite this new stress concerning my metabolism, I actually find I am even more comfortable in my own skin.

I wasn’t devastated by the news.

I was empowered.

I reflected over the past 4 years, recalling the very day when everything went downhill, when good intentions spiraled into destructive tendencies. Those good intentions have haunted me ever since, coming back to sabotage me upon more than one occasion. My poor body endured quite a lot those days . . . yet, even at its weakest, it still faithfully functioned (somehow). I beat it down, but it was forgiving and still supported me. I wish I could rectify the past, correct my mistakes. My disordered habits wreaked havoc on myself, my family, my then-boyfriend-now-husband, my friends. I wasted a lot of time brooding over my body. I jeopardized my own life . . . just to be skinny of all things.

At my lowest weight, I was actually embarrassed about my appearance. Even though I never admitted it outright, I knew I looked like a skeleton, but I was addicted to the “high” associated with weight loss success. Gaining 10 pounds not only saved my life, but also convinced me for the first time in my entire life that I was beautiful, even sexy as my curves returned and I filled out.

Before Monday’s appointment, that old “fat” mentality had been strangling me again, just because I’d gained 4-5 more pounds. I was consumed with jealousy, anger, resent, and just plain ol’ negativity in numerous manifestations.

After Monday’s appointment, I left feeling strangely . . . free, for the first time in what seems like forever. I wasn’t angry with myself—instead, I was wonderfully compassionate and gave myself some slack: 2011 was a traumatic year, so it’s no wonder my body is somewhat out-of-whack!

Nonetheless, I feel confident and content. Yes, I’m counting calories (which is really a pain, let me tell you, but it’s a must at the moment), but it’s not to restrict–it’s to eat every. single. calorie. my metabolism (plus exercise) allows in a day because I LOVE to eat!—and if I eat slightly more, well, I’m not going to stress out about it, cut back the next day, or overexercise. I won’t be weighing myself anytime soon either, and honestly, I could care less. I’m going by how my clothes fit. I’m no longer concerned with “skinny” or even “thin.” I want to be strong, healthy, and, most of all, happy. I want to be able to eat a slice of vegan cheesecake and still have daily calories to spare.

So I am trusting my body and its intuition wholeheartedly, treating it like the temple that it is, and I know, with time, it will repair itself and rediscover its intrinsic balance. I may gain a little more weight in the process, but I’m okay with that.

I'm fully making peace with myself at last . . . no more dwelling over days long gone.

[Source]

I’m sorry, Body, for all the hurt I’ve inflicted. I’ll never do it again, I promise. From here on out, we shall be the best of buds. I’ll take care of you if you take care of me, okay?

How long will it take? It depends—every body is different in its recovery. I scheduled a follow-up appointment with the dietician for August 1^st; she is confident I can make a lot of progress between now and then. I believe I can, too.

I believe in ME.

I also believe in fairies. And gnomes. And leprechauns, too, of course! This Saturday is St. Patrick’s Day, and you can bet on the Blarney Stone I’ll be jigging to Irish tunes all day. This week’s one-pot meal is inspired by traditional Irish fare and contains an ingredient rarely seen on Vegan on the Go-Go: alcohol.

Irish Beer, Barley, & Seitan Soup

Inspired by this recipe

Serves 8-12

Ingredients

2 cups hulled barley, soaked overnight and cooked

1 batch of seitan (using this recipe, your own recipe, or store-bought)

5-6 garlic cloves, minced

1 large onion

2 carrots, coined

1 medium parsnip, coined

1 celery stalk, chopped

1 tsp. dried thyme

1 tsp. dried rosemary

1 tsp. ground marjoram

3 bay leaves

1 vegan bouillon cube

1 cup beer of choice (We used Killian’s Irish Red, which is vegan)

1 Tbs. soy sauce, tamari, shoyu, or liquid aminos

5-6 drops liquid smoke

½ large head of cabbage, shredded

2 roasted sweet potatoes, chopped into bite-size pieces

1 cup frozen green peas

Salt & pepper, to taste

Directions

1. In a very large pot, heat 1 Tbs. oil and sauté garlic, onion, carrots, parsnip, and celery for 3-4 minutes, or until carrots are tender. Stir in herbs, coating everything well.
2. To the pot, add 6 cups of water, the bouillon cube, beer, and liquid smoke. Bring to a boil and reduce to medium-high heat before adding cabbage, allowing to slowly cook for 10-15 minutes, until cabbage is tender.
3. Stir in sweet potato, barley, seitan, and peas. Cook another 4-5 minutes, until everything is heated through. Serve piping hot.

What I Ate Wednesday (25)

Fact: Macrobiotic food is delicious.

Fact: Macrobiotic food is NOT boring.

Fact: What I Ate Wednesdays rock, thanks to Jenn.

Breakfast

Find all the ingredients you’ll need here with coupons from Amazon groceries.

Miso-Maple Millet Porridge

Add ½ cup beans or a serving of steamed tempeh for a protein boost. I stirred in 1 Tbs. of NutriBiotic brown rice protein powder. Of course, I also included 2 Tbs. ground flaxseed—healthy fats for optimal fuel!

Serves 1

Ingredients

¼ cup dry millet, soaked overnight in ¾ cup water

Pinch of salt (optional)

½ cup roasted squash purée (I used kabocha)

½ Tbs. miso

½ tsp. maple syrup

¼ tsp. soy sauce, tamari, or shoyu

Sunflower seeds, pumpkin seeds, pine nuts, or walnuts, to serve

Chopped scallions and parsley, to serve

Pepper, to taste

Directions

1. Bring the millet to a boil, reduce to a simmer, and cook for about 20 minutes on low heat. Turn off burner just before all the liquid is absorbed.
2. In a small bowl, stir together 2 Tbs. water, miso, maple syrup, and soy sauce until miso is completely dissolved. Pour into the almost-cooked millet, accompanied by the squash purée, stirring well. Turn the burner on again, on medium-high heat (don’t bring to a boil, or else you’ll destroy the miso’s wonderful enzymes), and cook slowly for 1-2 more minutes, until desired consistency is achieved. Serve hot with nuts/seeds, scallions, parsley, and cracked pepper to taste.

Lunch

Rosemary Fried Rice

Feel free to toss in mushrooms, baby corn or corn kernels, snow peas, whatever veggies you want! Add sunflower seeds, cashews, or almonds for a boost of healthy fat and protein, too.

Serves 1 hearty appetite as a meal, 2 as a side

Ingredients

1 tsp. sesame oil

1 garlic clove, minced

1 carrot, thinly coined

1 celery stalk, finely chopped

½ apple, chopped

1 cup leftover brown rice

2/3 cup frozen green peas, thawed

2 tsp. soy sauce, tamari, or shoyu

1 tsp. brown rice vinegar

1 Tbs. fresh rosemary, chopped, or 1 tsp. dried

1 scallion, chopped

1-2 Tbs. nutritional yeast

Cracked black pepper, to taste

Red pepper flakes, to taste (optional; just if you like a little heat!)

Directions

Heat oil in a skillet or wok and sauté garlic, carrot, and celery for 1-2 minutes. Add apple, rice, peas, soy sauce, and vinegar, stirring well, cooking another minute or so. Turn off heat, stir in remaining ingredients, and serve hot.

Dinner

No recipe here; just a pretty picture . . .

Clockwise from top: brown rice with parsley; stir-fry containing mixed mushrooms, bellpepper, corn, chickpeas, basil, arugula, nutmeg, paprika, and pumpkin seeds for garnish; braised daikon; seaweed salad.

What I Ate Wednesday (24): Deluxe Dining Edition

I’ve been dining out a lot lately, mostly due to special events and invitations—and it couldn’t have come at a better time, either, as I’ve been in something of a food rut as of late. So, for this week’s WIAW (courtesy of Jenn, as per usual), I decided to share photos of my restaurant noshing and discuss my experiences and the like. Enjoy!

Two weekends ago, the husband and I visited our favorite Thai haunt, Diamond Thai Cuisine, which I’ve featured here before. And of course, I ordered “the usual.”

Fresh tofu spring rolls with peanut-sesame dipping sauce. The best ever!

The usual is called Pad Eggplant, and it is TO DIE FOR. As soon as eggplant is in season, I'll post my recipe recreation.

What's so great about this restaurant is that it offers steamed brown rice--and just the right portion, too!

Then, last weekend, we eagerly returned to Sanaa’s 8^th St. Gourmet, our absolute favorite Lebanese/Mediterranean restaurant (and one of our favorite restaurants of all time, too!), for their Saturday lunch buffet—amazing food, 80% of which is vegan-friendly!

Clockwise from left: tossed greens salad with a dob of hummus, muhammara, and green olive tapenade on top; bulghur pilaf; a roasted mushroom & potato dish; eggplant moussaka. Of course, I went back for seconds of the moussaka! Everything was delicious, though, and I just love how balanced all the macronutrients are, too--protein, whole grains, healthy fats, and beaucoup veggies!

That same evening, we were invited out to dinner by some dear family friends. We went to Minervas, whose menu is very heavy on the meat. In fact, the menu has no vegetarian (let alone vegan) entrées. Fortunately, these friends’ daughter and son-in-law are vegetarian and vegan, respectively, so they were very much aware of our plant-based needs and also of a couple strategies for ordering. In the end, I successfully raided the salad bar and concocted a complete and satisfying (both physically and emotionally) meal—proof that vegans can find suitable options even in some of the most unlikely places!

A concoction of so many different things, really . . . greens; black olives; banana peppers; black bean-corn salsa; marinated veggie medley; pickled beets (YAY!); the most amazing balsamic-marinated baby onions; all topped with sunflower seeds. The bread basket also happily contained a whole wheat alternative to its white counterpart, and it was very tasty! Reminded me of the to-die-for whole wheat baguettes I devoured in France.

Finally, just last night, my usual potluck group convened for our February feast. Here are the delicious dishes we shared:

Gypsy soup, containing a variety of veggies, chickpeas & green peas, sweet potato, and spices. So yummy and perfect for yesterday's chilly, rainy weather.

Whole grain pasta salad with zucchini, white beans, slivered almonds, and a tasty spice blend.

Pumpkin-almond butter "crumble" bars

Banana bread with vegan chocolate chips

Fresh fruit platter--I adore grapefruit!

Here are some coupons for your groceries, I know healthy and organic food can add up after time.
~~~

On a totally unrelated note, guess who’s going to talk to Jillian Michaels this afternoon? This girl! Yes, I emailed some questions to her podcast crew, and I received an email back asking if I’d be available to call in. Oh. My. Lordy. Lou. I’m going to be chatting one-on-one with one of my fitness gurus! If you’re interested you’ll be able to find the podcast here in the near future. I highly recommend subscribing, too: they’re fascinating talks!

What I Ate Two Wednesdays Ago (23)

I’m crazy busy again—why do you think I call my blog Vegan on the Go-Go? That’s my excuse for not snapping photos of today’s eats. Plus, tonight, I’m trying my hand at sprouted grain bread! In fact, it’s baking in the oven right now! Dear readers, you can expect a tutorial in the not-too-distant future.

Nevertheless, I love participating in Jenn’s weekly foodie fiestas, so I just had to write a post to contribute! Today’s recipes are from two WIAW’s ago, and they’re definitely all about the veggies!

Creamy, Dreamy Apple Aloo Gobi

A fun twist on traditional aloo gobi.

Serves 6-8

Ingredients

2 Tbs. cooking oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5-6 garlic cloves, minced

1 large onion, diced

1 Tbs. ground coriander

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 tsp. ground cinnamon

2 large baking potatoes, chopped into bite-size pieces

2 large sweet potatoes, chopped into bite-size pieces

1 head of cauliflower, separated into florets

2 red apples, chopped

2 cups cooked chickpeas

½ cup raisins

1 14-oz. can coconut milk (I prefer full fat, but lite works, too)

1 vegan bouillon cube

1 tsp. salt

Chopped cilantro, for garnish

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.
2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, fenugreek powder, and cinnamon, again stirring well and cooking for another minute before adding potatoes, cauliflower, apples, chickpeas, raisins, coconut milk, the bouillon cube, and salt. Bring to a boil, reduce to a simmer, and cook slowly for about 45-50 minutes, or until the potatoes are tender. Sprinkle with a pinch of salt to accentuate the flavors, and serve hot over brown basmati rice, garnished with cilantro.

Sweet & Spicy South American Stir-fry

Inspired by Kashi’s Black Bean Mango & Mayan Harvest Bake frozen entrées

Serves 1 hearty appetite

Ingredients

1-2 garlic cloves, minced

½ small onion

1 tsp. cumin

½ tsp. ground coriander

¼ tsp. chili powder

¼ tsp. cinnamon

Sprinkle of cayenne or red pepper flakes, to taste

½ cup bellpepper (fresh or frozen) slices

½ cup cooked winter squash, cut into bite-size pieces (I used butternut)

½ cup cooked black beans

½ cup sweet corn kernels

¼ cup chopped fresh mango

1-2 tsp. lime juice

Salt & pepper, to taste

Chopped fresh cilantro, to garnish

Pumpkin seeds, to garnish

Mango chutney, to garnish

Directions

1. Heat 1 tsp. oil in a skillet. Sauté garlic and onion for 1-2 minutes, or until translucent.
2. Add spices, stirring well to coat the onion, followed by the bellpepper, squash, beans, corn, and mango. Cook for 1-2 more minutes, or until peppers are just tender. Drizzle with lime juice and add salt & pepper, to taste. Serve garnished with cilantro, pumpkin seeds, and a dollop of mango chutney as desired.

Perfect served with millet (pictured here), polenta, or amaranth.

What I Ate Wednesday (21): Snack Attack!

In January, I experimented with eating 3 square meals a day, with perhaps one small snack if necessary. For a while, this worked well . . . but sometimes, especially later in the month, I found myself consistently getting rather peckish in between meals. At first, I attempted to ignore these hunger pangs and just wait for my next meal; however, this caused me to a) eat much larger quantities of food in one sitting than my tummy can handle, thus resulting in bloating, and to b) shove the food into my mouth with such haste and gusto that it really didn’t satisfy me on that necessary psychological level. Or, I didn’t snack all day, which caused me to be super-hangry at night, which led to consuming most of my calories in the evening, which led to a rumbling tummy and poor digestion throughout the night, which led to . . . you get the picture.

So, I’ve decided to at least temporarily re-introduce snacking into my diet—100- to 200-calorie noshes that will appease my appetite between meals, especially during my long afternoons. Some days, my schedule requires me to eat an early lunch at 11, so in order to survive until dinner at 6 or 7, it’s an absolute MUST that I re-fuel, or else I’m one crabby lady, complete with headaches, stomach cramps, and an inability to concentrate on my studies.

So, today, on this beautiful Wednesday, I snacked, and it was glorious. A quick thanks to Jenn for being such a stellar WIAW hostess!

Breakfast & Morning Tea

Oatmeal with homemade almond milk, 1/2 apple, raisins, flaxseed, and PB on top.

I must admit, I’m looking forward to Spring and Summer—not only for the sunshine, warmth, butterflies, and blossoming flowers, but also for a larger variety of seasonal fruits to garnish my breakfasts with! I miss fresh strawberries, raspberries, plums, and especially peaches.

My ever-growing yearning for Spring inspired my choice of tea this morning, too: Spring Cherry Green Tea from The Republic of Tea.

 

[Source]

Mid-Morning Snack

A bright PINK smoothie--recipe to come on Friday!

About an hour & a half before lunch, my tummy felt quite empty, so I had a smoothie and . . . surprise! A couple homemade crackers, my newest culinary endeavor! Since I’ve started making my own almond milk, I have a lot of leftover pulp that I’m creatively re-using, for crackers, stirred into oatmeal, added to smoothies, you name it!

Lemon-Herb Almond Pulp Crackers

A couple quick notes about these crackers. First, don’t expect super crunchy crackers. These are crisp, but also a bit crumbly, too. I’m guessing it’s because I baked them in the oven rather than using a dehydrator—so if you have dehydrator, you’ll probably have better luck!

Makes as many crackers as you so desire!

Inspired by this recipe

Ingredients

2 Tbs. ground flaxseed + 6 Tbs. water

2 cups packed almond pulp*

2 Tbs. finely chopped fresh parsley

2 Tbs. finely chopped fresh basil

2-3 garlic cloves, finely mined

2 tsp. lemon zest

1 tsp. lemon juice

1 tsp. sea salt

1 tsp. cracked black pepper

*I’m not a raw food purist—I do roast the almonds I use to make almond milk because I think the flavour is better. Therefore, my pulp isn’t raw as well, so I can’t attest as to how raw pulp crackers will taste.

Directions

1. Whisk flaxseed and water in a small bowl, and put it in the fridge for at least 15—this is your flax “egg”.
2. Preheat oven to 300° F. In a bowl, combine pulp, herbs, garlic, lemon zest and juice, and salt & pepper, mixing together well. Add flax “egg”, and stir until a dough forms.
3. Line a baking sheet with parchment paper, and transfer the dough. Take a second piece of parchment paper, cover it, and using either a rolling pin or your hands, flatten the dough evenly on the sheet. Brush crackers with a little olive oil.
4. Bake in the oven for 30-40 minutes, watching very carefully and rotating the baking sheet every once in a while. When the crackers start turning a golden brown, turn off the oven and just let them sit inside until cool.

Sort of like pita chips . . .

Lunch

I wanted something other than a salad today, so I threw together a stir-fry in less than 10 minutes.

Lots of colour, lots of flavour! Recipe coming soon!

Post lunch: half an orange, 1 dried fig, some 77% dark chocolate from Chocolove.

Afternoon Snack

As a normal student, I rely on quick and easily-portable snacks that I can throw into my backpack without worrying about a potential mess. As an unconventional student, I make everything from scratch. Simultaneous solution: homemade protein granola bars. Recipe to come on Friday!

Dinner

Since I didn't have a salad for lunch, I decided to have a side salad with dinner--mixed greens, celery, Bragg's Seasoning + extra dill, Liquid Aminos, lemon juice, mustard, and cashews.

Brown basmati + Indian Aloo-Gobi, with a secret twist . . . recipe coming soon!

~~~

So, what did I think about snacking again? Well, to be honest, I’m torn. Part of me prefers not eating in between meals because it’s something of a chore and sometimes inconvenient; another part of me still believes that snacking has its place, but you can overdo it, too. I need opinions please!

Question: What do you think? Do you snack, or do you prefer 3 square meals a day?

What I Ate Wednesday (20): A Day in the Life

My life is über crazy right now, so my eats are simple, sweet, and to the point, nutritionally speaking. Part of me misses cooking regularly, but another part is also pleased how productive I’m being—this is my last semester as an undergrad, and I want to make the most of it! And of course, in order to sustain myself throughout these 16-hour days, I strive to fuel myself as effectively (and deliciously!) as possible.

So, here are yesterday’s eats. As always, thanks to Jenn for hosting the ever fun and fabulous WIAW trend!

Breakfast

Rolled oats with homemade almond milk, 2 Tbs. ground flaxseed, 1/3 cup frozen/thawed organic blueberries, salted pistachios, 2 dried figs, and some shredded coconut.

If you’re ridiculously busy, there’s no excuse to skip breakfast. On days when my schedule is packed, I rely on overnight oats so I can essentially jump out of bed, eat, get dressed, and dash out the door.

Lunch

A salad beast, an orange, and some 77% cocoa dark chocolate.

Brown lentils, wheatberries & speltberries, spinach, celery, carrot coins, cauliflower, parsley, scallions, dried cranberries, walnuts, liquid aminos, mustard, lemon juice, and gomashio.

Dinner

My husband and I went to the big city last night to see a musical, and since I’d received some e-coupons from Shahi Palace, our favourite Indian restaurant there, of course we decided to take advantage of not only a free order of samosa, but also a 25% discount on one of our meals.

All meals come with complimentary pappadum, cilantro chutney, and sweet-and-sour chutney. I didn't eat mine, since I knew I'd be indulging in a samosa, but I must say, the chutneys are smashing!

Finally sated the samosa craving that has been gnawing at me for months . . . now, I want to create my own samosa recipe!

For our main dishes, we split an order of baigan bharta and channa palak--and what's so wonderful is that, if you ask, the chef will eliminate dairy from the sauces. Yay for vegan-friendly restaurants!

And of course, we also split an order of roti! There was some white basmati rice, too, but I never eat it. Thankfully, roti fulfills my need for whole grains!

Today’s dinner, in stark contrast, was by no means complicated, nor was it as exciting as Indian cuisine (few things are), but in its own way, it was very satisfying.

Banana-Nut Butter Makeshift Manicotti

Serves 1 as a large snack or light meal, but you can make a bunch for cute appetizers!

Ingredients

2 oz. wholegrain lasagna noodles, cooked according to package directions & cooled

2 Tbs. nut butter of choice (I used classic PB, for nostalgic purposes)

1 small banana*

Alfalfa sprouts (optional)

*Apple or pear slices would also be delicious.

Directions

This is so simple: spread 1 Tbs. of the nut butter on one end of a cooked lasagna noodle. Add sprouts (if using), then cut the banana so it matches the height of the noodle’s short side. Roll up the noodle firmly, dabbing the end with a little water to help it stick. And there you have it!

What I Didn’t Eat Wednesday (19)

Sometimes, life gets hectic—that has been quite the case for me lately, not only explaining my absence since (gasp!) last Wednesday, but also justifying this different sort of WIAW, in which I’ll feature three meals I’ve eaten recently . . . but certainly not today. I just didn’t have the time to prepare pretty dishes and snap photos; nevertheless, I just looooove participating in Jenn’s weekly extravaganza, so I just had to write up a post at the last minute.

Breakfast

Lately, I’ve been intrigued by the deep nutrition in foods—such as antioxidants, micronutrients, and the like. I’ve also been needing a break from the winter, which inspired this tropical treat.

Brazilian Banana-Açai Oats

I prefer this bowl served cold, but you can also cook it if you prefer.

Serves 1

Ingredients

1 Sambazon Pure Açai Smoothie Pack

½ cup milk alternative of choice

½ tsp. coconut extract

½ cup rolled oats or oat bran

Pinch of salt (optional)

½ banana, chopped

Dried apricots, chopped

Cashews, brazil nuts, or pistachios

Flaked or shredded coconut

Chia seeds or ground flaxseed

A drizzle of agave nectar (optional)

Directions

Blend together açai smoothie pack, milk alternative, and extract. In a bowl, combine mix with oats and let sit in the fridge overnight. Add listed toppings as desired in the morning.

Lunch

I’m sooooooo happy I’ve fallen in love with salads again . . . but in order to prevent another burnout, I’m really striving to mix things up with neat and unusual combinations.

Ballpark Salad

This salad was inspired by all the foods one can usually find at a sports stadium

Serves 1 as a full meal

Ingredients

¼ cup dry lentils, cooked and drained

¼ small Vidalia onion, diced

1/3 cup diced tomatoes

1 Tbs. barbecue sauce of choice (I used Annie’s Original BBQ Sauce)

1 garlic clove, minced

2 cups greens of choice (I used spinach, as always)

1 carrot, coined

1 celery stalk, chopped

½ cup sweet corn kernels

1 dill pickle, chopped

1 serving pretzels of choice (I used Newman’s Own High Protein Pretzels)

Roasted, salted peanuts

Sauerkraut

Catsup, to taste

Mustard, to taste

Bragg’s Liquid Aminos, to taste

Salt & pepper, to taste

Directions

1. In a small bowl, stir together lentils, onion, tomatoes, barbecue sauce, and garlic. Set aside.
2. To assemble salad, just throw together remaining veggies, top with lentil mixture, pretzels, peanuts, and sauerkraut. Drizzle with mustard, catsup, and aminos as desired, as well as salt & pepper, and serve!

Dinner

If I’d had my choice for tonight’s dinner, I think I’d have cooked up some Lebanese fare. Here’s one of my favourite recipes of all time!

Eggplant Monazalat

Inspired by Sanaa’s 8^th Street Gourmet in Sioux Falls

Serves 6

Ingredients

2 large eggplants

1 Tbs. olive oil

1 large onion, diced

3-4 garlic cloves, minced

1 Tbs. ground coriander

1 28-oz. can diced tomatoes

½ cup lemon juice

½ cup tahini

Salt & pepper, to taste

Pine nuts, to serve

Directions

1. Halve eggplants lengthwise, sprinkle flesh with salt, and allow to sit for at least 30 minutes. Wash away excess salt and then coarsely chop eggplants.
2. Preheat oven to 350˚. In a large pot, sauté onion and garlic in oil for 1-2 minutes. Stir in coriander, coating everything well, before adding tomatoes. Bring to boil and allow to cook for several minutes so some of the juice boils away.
3. Transfer veggie mixture to a greased 9×14-inch baking pan. Cook in oven for 30 minutes.
4. Meanwhile, in a small bowl, stir together lemon juice, tahini, salt & pepper until a very liquid-y consistency is achieved—you may need to add a little water. Remove baking pan from the oven, evenly pour sauce over the dish, then bake for another 5 minutes. Serve hot, garnished with pine nuts.

Delicious served alongside/on couscous.

What I Ate Wednesday (18)

It’s that time of week again—the most fun, most fabulous day of the week for us food bloggers, thanks to Jenn. So, without further ado, here are yesterday’s eats!

Breakfast

I really need to get some pretty clear glasses rather than the much-too-big jars I've been using for parfaits. I also need some better lighting--thanks a lot, grey winter mornings.

Supercalifragilisticexpialidocious Superfood Parfait

Much, much better for you than a spoonful of sugar

Serves 1

Ingredients

½ cup non-dairy plain or vanilla yoghurt

½ tsp. coconut extract

½ cup granola of choice (I used my Groovy Ancient Grain Granola)

1 cup puffed cereal of choice (I used Puffed Kamut from Arrowhead Mills)

1 Sambazon Pure Açai Smoothie Pack

½ cup berries of choice (I used chopped strawberries)

2 Tbs. ground flaxseed

2 tsp. goji berries

2 tsp. roasted sunflower seeds

2 tsp. roasted pumpkin seeds

2 tsp. toasted sesame seeds

Directions

1. In a small bowl, stir coconut extract into yoghurt. Set aside.
2. To assemble, layer ¼ cup granola, ½ cup puffed cereal, 1 Tbs. flax, ¼ cup yoghurt mixture, ½ of the smoothie packet, ¼ cup strawberries, and 1 tsp. each goji berries and all seeds. Repeat layers, and serve!

Lunch

A salad beast with spinach, 1 carrot, celery, 1/2 cup cubed butternut squash, 1 chopped dill pickle, 6 oz. plain tofu, almonds, mustard, olive oil, Bragg's liquid aminos + seasoning, and gomashio; accompanied by a slice of homemade seedy bread with avocado + Celtic sea salt on top; all followed by an apple & Chocolove's Cherry & Chilies Dark Chocolate.

Dinner

Minestrone pasta (recipe follows!), plus a side of steamed broccoli with gomashio, raisins, and sunflower seeds.

For dessert: a clementine and two ginger chews from Ginger People.

Minestrone Pasta

When most people think of minestrone, they think of soup–such as my Mom’s Magical Never-Ending Minestrone. This recipe is all the goodness of traditional minestrone, sans the broth.

Serves 6

Ingredients

1 cup dry chickpeas or green lentils, soaked overnight and cooked

2 tsp. olive oil

2-3 garlic cloves, minced

1 medium onion, diced

3 carrots, coined

3 celery stalks, chopped

6 oz. Portobello mushrooms, coarsely chopped

1 Tbs. Italian seasoning

1 28-oz. can diced tomatoes

1 vegan vegetable bouillon cube

1/3 cup cooking wine (I recommend red or Marsala)

¼ cup nutritional yeast

2 packed cups shredded green cabbage

¼ cup chopped fresh parsley

Salt & pepper to taste

12 oz. whole grain long pasta of choice

Extra parsley, to garnish

Directions

1. In a large pot, sauté garlic and onion in oil for 1-2 minutes, or until translucent. Add carrot, celery, and mushrooms, and sauté for another 2-3 minutes, or until carrots are tender and mushrooms are a rich brown. Sprinkle in Italian seasoning, and stir well to coat everything well.
2. Add tomatoes and bouillon cube, bring to a boil, then reduce to medium-low heat. Add wine, nutritional yeast, cabbage, parsley, and cracked black pepper. Allow to simmer until cabbage is slightly tender.
3. Meanwhile, cook pasta according to package directions.
4. Finally, divide pasta evenly amongst the plates. Add a pinch of salt to the sauce, stir, then spoon over the pasta, garnishing with chopped parsley as desired.

Also delicious topped with roasted, salted sunflower seeds for a boost of healthy fats.