I finished my strict healthy eating plan on Saturday night. I felt great doing it and decided I would reintroduce things one at a time as long as they felt comfortable and I didn’t have any adverse effects. Two of the biggest changes I noticed is that I wasn’t bloated or congested while eating like this. I have long suspected my congestion is related to certain foods and seasonal allergies. I have made DIY almond milk in the past, so I decided to make some cashew milk to continue on the no dairy path. Wow. It’s really amazing. Rich. Creamy. And it doesn’t need strained like almond milk. No pulp! Soak one up of almonds in water for a minimum of 4 hours. I soaked mine overnight. I was amazed by the little balls of oil that floated on top of the water after soaking. Then, drain and rinse cashews
So, what happened to blogging once per week? Well, almost immediately after that post I started on a new eating plan. I was diagnosed as hypothyroid a few years ago and have been on medication since. I know it isn’t the biggest deal, but I would rather not be on medication for the rest of my life. I have been doing a lot of reading over the past year on hypothyroidism and a lot of the literature recommends changes in diet to help control thyroid levels. I have dabbled in changes, but have not fully committed to anything. After reading The Fast Metabolism diet, which reiterated much of what I had already read, I committed to 28 days of a specific eating plan that eliminated meat with nitrates and nitrites, “dirty” fish, only certain fruits and vegetables, processed foods, corn, sugar and sugar substitutes, wheat, and dairy. It felt very
I’ve needed some new inspiration when it comes to salads. How to you keep eating salads interesting? Mix them up! I was traveling a few month’s ago and stopped at CIBO Express at O’Hare. I love stopping there as they always have a ton of healthy options. There, I got an insanely delicious salad. It was mixed greens topped with roasted sweet potato, blue cheese, pecans, dried cranberries, and turkey with a champagne vinaigrette. It was so flavorful, filling and comforting because it tasted like Thanksgiving. This led me to think about how I could build more creative and filling salads rather just than vegetables or my “go to” taco salad. Here are two that I’ve made lately: I had a sweet potato with cinnamon. Then I had a salad of spinach, tri color peppers, onion, tomato, mushrooms, carrot shreds, sunflower seeds and a combination of blue and cheddar cheese.
This recipe is absolutely delicious. I made it for the first time a few years ago for Brian as a surprise. I thought I would blog it again with some updates, because it is that good, comes together quickly and is extremely satisfying. Ingredients: 2 tablespoons olive oil 3 tablespoons red curry paste 1 (3/4 inch thick) slice ginger, minced 1 container extra firm tofu, cubed(can also use 1 pound chicken breast cubed) 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons Worcestershire sauce 1/3 cup peanut butter(not natural) 1 (13.5 ounce) can lite coconut milk 3 tablespoons fresh lime juice Peanuts, chopped lime wedges, for serving pinch of red pepper flakes, if you want it a little hotter cilantro for topping, optional steamed broccoli, optional cooked rice, for serving This recipe is traditionally made with chicken and potatoes, which is the way I usually make it. I changed
It was a very simple weekend in regards to meals. Nothing crazy or time intensive. We got more snow on Saturday. I made easy banana pancakes for a protein packed breakfast before I headed out to run errands and go to the gym. They were the perfect thing to keep me full and energized. We had a simple supper of tacos. All of the delicious topping are under the meat, so you can’t see them. Sunday morning I made myself a deconstructed breakfast taco. I made cinnamon roll waffles for Brian. I revived the leftovers from a stir fry that was a flop into a peanut sauce with soba noodles that was really good.
Where has the Thursday Things series been? Honeymooning and holidaying. It’s back today, but I am toying with the idea of making it the Friday Five and focus on 5 categories each week. What do you guys think? I’m not a big fan of sweet drinks and I know that a red cocktail is a no-no at a party, but I couldn’t resist how festive this cranberry margarita looked. I want one! A perfect finger food to enjoy while sipping that drink? These Nutty blue cranberry rounds. Cheese and nuts are always a winning combination! The dessert at my grandparent’s Christmas dinner was always ice cream. They would usually have 2-3 flavors and I would always go for the peppermint stick. That memory really makes me want to make this: Every year my mom used to make Christmas candies to take to the teachers at his school. I remember her
The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook
Friday seems like so long ago that I can hardly remember what we did. We had plans to go out to eat, but with some torrential down pours right after I got home from work, we decided to order in. We ordered in some chicken shawarma from a new restaurant. It was so-so. So far, I haven’t found a place that competes with a a restaurant by my work. Then we set up an assembly line and put together our wedding invitations. After that was done, we rewarded ourselves with some couch time and started watching Orange is the New Black. Is everyone else watching this show? You should be! It’s great. Saturday morning, I got up and made a veggie loaded breakfast with homemade tomato sauce, spinach, and eggplant. It was so delicious. Then I headed out for a busy day of going to the post office, hair cut
These carrots are a fall delight. I was ready to hunker down, make soup, watch football and eat my fair share of roasted root vegetables then we got a spike to hot temperatures again. That didn’t stop me from making these carrots! I may have also been motivated to make these carrots as I was desperate wanting to use my new Le Creust dish that I received forma dear friend as an early wedding gift. I named her Camille, because she’s French. Enough about the why and a little more about the how: Ingredients: 1-2 pounds fresh carrots 2 tablespoons olive oil 2-3 tablespoons honey 1/4 cup silvered or chopped almonds a few sprigs of fresh rosemary salt and pepper Preheat your oven to 400F. Thoroughly wash your carrots and cut green end off. If you feel so inclined to peel your carrots, you can do that, too. Pour about
It’s already Monday again? My weekend was so full of fun activities that it feels like I haven’t been to work in a week! Thursday night, I was incredibly happy to eat a very summery meal of a half of a BLT with fruit, veggies and a few chips. See that sweet corn? It was my last ear from a batch I received from Iowa. Possibly the best sweet corn of my life. So sweet and tender it made my heart sing. Friday night we picked up our wedding invitations and envelopes. Eeek! It’s coming so soon. I’m so excited! Brian and I grabbed dinner at Native Foods. He had a curry bowl and I had the indo salad. Both were amazing. We loved our own choices and each other’s so much that we switched bowls half way through. Sharing is caring. After running some more errands, I got home