Right This Moment

Posted on by stilllearning2b

Since last April, my daily breakfast has consisted of a green smoothie: 1/2 a banana, frozen mixed berries, protein powder, cinnamon, vanilla, kale, spinach, almond butter, and almond milk. Prior to last spring, I consumed my pumpkin oatmeal every day for almost 5 years: oatmeal, pumpkin, blueberries, flax seed, protein powder, almond milk, and walnuts. I’ve loved the switch to the smoothie. It still fills me up until lunch and it helps me increase my consumption of leafy greens without the time commitment needed for endless salads. I’ve loved the smoothies. Until today.

Georgia welcomed its first real cold front of the season last night. I awoke to a cold house, the wind blowing through the cracks in the windows and reaching up through the floors to wrap itself around my ankles. I poured myself out of bed, wrapped my body in layers of rediscovered winter clothes, and went to make the coffee. While I was enjoying my coffee, I realized I was dreading my breakfast. Dread or not, I made my smoothie and drank it down, which led to a subsequent drop in my core temperature with accompanying shivers. I usually meditate after breakfast, but this morning that was replaced with a mad dash to a hot shower.

Those smoothies, in all their green-powered awesomeness, are perfect in the warmer months. But, perhaps, I need to recognize that just because something was right for me yesterday, does not necessarily mean that it is right for me today. I suppose I will need to revert to my pumpkin concoction for the next few months or invent a new breakfast. Spinach oatmeal, anyone?

Sometimes It’s About What You Can Reach

Posted on by stilllearning2b

A small bowl of hot smoked Spanish paprika (pi...

I was engaged in my usual Sunday cook-a-thon last week when I faced a small dilema.   I wanted the smoked paprika (fancy, I know) for the recipe, but it was out of reach.  I keep this particular item on the top shelf of the spice cabinet due to its infrequent use.  Normally, I simply climb up on the counter below to reach the items on the top shelf.  At this particular time; however, my very full and very hot slow cooker was occupying the exact counter real estate where I would need to place my knees.

At first, I became frustrated.  I felt like the recipe wouldn’t be perfect without the addition of the smoked paprika.  Then, I glanced up, spying the perfectly normal and perfectly accessible paprika right in front of me.  It would do just fine.

Some days and some situations are not about trying to achieve perfection.  When you’re in a rough patch, trying to maintain a high standard can be daunting and add unneeded stress.  It is okay to redefine your goals and adjust accordingly.  Sometimes, it’s all about what you can reach.

And, for the record, no I did not think about pulling a chair over to reach the paprika.  There is probably a lesson in that too…

On the Menu: Big Salad, Big Sun, and Chuck Palahniuk

Posted on by stilllearning2b

It’s spring break!  No Tupperware for me today!  My initial (active) plans for today were scuttled by the protestations of my tummy, so I gave in to a day of reading and sunning on the deck.

Lunch today was a BIG salad. First, I prepped by baking some tofu.  I made this batch spicy, adding lots of crushed red pepper along with Trader Joe’s 21 Seasoning Salute and some smoked paprika.  I love to bake it until it is soft on the inside and firm on the exterior.

Asparagus was on sale at Kroger, so of course I stocked up.  These were not the usual slender tender stalks of spring, these were large and succulent.  These big boys hold up well to grilling, so that’s just what I did with a little olive oil, salt, and pepper.

Then, it was time to put it all together.  I started with a base of mixed spring greens and added cucumbers, red onion, red pepper, baby bella mushrooms, tomatoes, avocado, asparagus, pumpkin seeds, and tofu for mine (the boyfriend prefers chicken).  This was all topped with my boyfriend’s favorite dressing: garlic, pomegranate seeds, balsamic vinegar, salt and pepper all mixed in the blender.  We both love these big and satisfying salads.

I decided to search for new books by some of my favorite authors.  You can tell by my find (Damned, October 2011), that I don’t do this very often:)  Chuck and I are having a glorious day in the sun along with the dog.  The cat, as you can see, prefers the shade.

 

On the Menu: Cancer-Fighting Tacos, Black Beans Plus, and Banana Chocolate Chip Chia Pudding

Posted on by stilllearning2b

I have today off (yippee!), so I am doing my cooking today.  I started off this morning with a doctor’s appointment.  It went really well.  She was the one who took care of me at my lowest (emotionally and physically, as I lost 20 lbs after he left).  It was great to see her and she enjoyed seeing me healthy and happy.  Now that I’m back to fighting weight, let’s get to the menu!

Soft Tacos With Mushrooms, Cabbage and Chipotle Ranchero Salsa

 

 

 

 

 

 

 

 

My main dish this week consists of these unique tacos from The New York Times.  I love their flavor, ease of cooking, and low calorie stats.  I have never bothered to make the salsa; I simply stir a little Tabasco Chipotle Sauce into my normal, cheap, industrial size salsa.  The queso fresca is so delightfully salty and tangy that I never feel the need to add any additional salt.

Black Beans Plus

 

 

 

 

 

 

 

I wanted some extra protein as well as some red veggies for the week.  I began by lightly sauteing red bell peppers, onion, and a little garlic in olive oil.  I then added some black pepper and chipotle seasoning from Penzey’s Spices.  Next, I stirred in 2 cans of black beans (drained) and simmered gently to let the flavors mingle.  Finally, I topped it with some freshly squeezed lime juice and some tomato slices.

Banana Chocolate Chip Chia Pudding

 

 

 

 

 

 

 

 

One of my boyfriend’s favorite local restaurants is known for their banana chocolate chip pudding.  Their version is decadent.  Mine is not, but it still tastes pretty darn amazing.  I mixed the following in the blender: 1 ripe banana, 2 cups unsweetened vanilla almond milk, 2 scoops vanilla protein powder, 1 tsp vanilla, and a dash of cinnamon.  I pored this into a bowl and added 1/3 cup chia seeds and 1/3 cup mini dark chocolate chips.  Leave out for 1 hour, stirring frequently.  Transfer to fridge.  It will set in a few hours.  Top with additional chocolate chips to serve.

I had some of the taco filling left over, so it became my lunch:)  I kept myself away from the pudding though…

 

 

On the Menu: Chickpeas Three Ways

Posted on by stilllearning2b

Some might see an entire menu centered around the lowly chickpea as overkill.  Not me.  I see it as inspired, creative, and adventurous.  Okay, I made that up.  Kroger had a great sale on chickpeas and I figured that if I was going to get out the food processor, I would make sure that I got enough use out it.

The Main Dish: Baked Falafel

This is another one from Appetite for Reduction.  (I promise I do own more cookbooks, but every time I open this one to make the recipe for one week, I spy one I want for the next.  Yes, it is THAT packed with good recipes.)  This is a really easy recipe that requires very little chopping (which is where the majority of my kitchen time usually goes).  You just throw everything in the food processor, form the result into patties, and bake.  I eat it with spinach, red onion, cucumbers, and tomatoes with a squeeze of lemon.  And, the best part for my crazy 15 minute lunch period, I don’t even have to reheat it!

The Side: Red Bell Pepper and Broccoli Hummus

The only problem with the above dish is that it does not contain enough veggies for me.  So, to make up for that, I made some broccoli hummus (gearing up the food processor again) and sliced some red peppers.

The Dessert: Cookie Dough Dip

I know what you’re thinking.  I said chickpeas THREE ways, and you’ve only counted two: falafel and hummus.  Your math isn’t off.  I stumbled across this recipe and I just had to try it.  Now, a more sane person would hold off until the menu was not already packed with the chickpea, but I never claimed to be sane.  It is a good thing this cookie dough dip is healthy, because it sure is addictive!

So, there you have it:  a main dish, a side, and a dessert all made from chickpeas!