We love roasted vegetables, especially in the winter and this recipe is great tasting with a zesty orange sauce. I’ve used three of our favorite root vegetables here but I’ll often mix it up and put in sweet potatoes, rutabaga, or even chopped up winter squash like butternut. Feel free to add onions if you’re so inclined also.
We are always on the lookout for a great bean or lentil burger that we can make a huge batch of and eat for days. We have come to really dislike the store bought ones for the lack of taste and large amount of salt and other preservatives and unhealthy things in them. These black bean, sweet potato and almond butter burgers fit the bill and are SO tasty!
This recipe if from Extra Vegan Za cookbook, another one of our favorites. Best part is – they were super easy to make. You just have to remember to soak your beans and cook them a day ahead or so. If you forget like I did – use the Quick Soak method, below.
8oz of black beans have as much protein or more protein than does an 8oz steak?
When I tell people I eat mostly vegetarian at home I often get asked “how do you get your protein?” Are you aware that 8oz of black beans have as much protein or more protein than does an 8oz steak? AND beans have NO fat or cholesterol and beans are full of fiber where the steak has none! Yes – you heard right – ALL MEAT has NO fiber. Zero, nada, zip. Fiber fills you up and you want to eat less – try eating two of these burgers one night and your steak the next and see which fills you up more and you have to stop eating. Think that will help control over eating? You betcha! Try it!
Anytime you try to do something new, you’re guaranteed to stumble along the way and it’s a part of the learning process. Realize that part of being human means that we’re not perfect and remind yourself why you’re doing what you’re doing. Learn to recognize your triggers and then put together a plan to beat them. Knowing what leads you to over eat is the first step in overcoming it.
Discover what is preventing you from eating well or from staying on plan. Remember, eating well for many of us isn’t something that we learn as a child or even as an adult. For some of us, it came later in life. The paths you choose will teach you more about yourself then you realize. Learn from each mistake and move forward.
Our Mothers watched us tumble and fall before we took our first steps alone. Tears came and frustration. Why would now be any different? Dust yourself off and get back to it!
Take a deep breath and ask yourself, “Where do I want to be?”
Being Human Means Not Having To Be Perfect
I was talking with Rob about my not so perfect eating habits lately and he asked me,
Would it be ok if you don’t eat perfect all the time?
I hesitated and said yes.
I reflect on what was said during that conversation. I was continually beating myself up over making mistakes instead of recognizing my errors and taking action. It was easier to throw in the towel and fall back into poor eating habits that felt comfortable then to once again get ‘back in the saddle’ which means work. I have now realized that eating healthy will contribute to the results I am looking for and yes, hard work.
Last week’s recipe was a St Patrick’s day green soup which is a favorite around our house. Continuing with our “green theme” for the month of March, in honor of St Patty, We’ve got Darlene’s favorite green smoothie recipe. Darlene is away in Vegas for a photographer trade show, so I’m posting for her (Rob). She likes fruit, and has no issues around mixing fruit and leafy greens in a blended drink, while I’m a bit more of a purist.
On a recent poll about what you choose as a liquid breakfast, only 11% of voters chose a green smoothie. I’d like to increase that number a bunch if I can. Smoothies allow for nutrients to be easily absorbed into the digestive system because we’ve taken the digestive load off the stomach. Your choices for fruits and vegetables are endless, so please don’t limit yourself to the items We describe here. Be creative.
I like big blended salad’s, but more so during the summer months when produce is fresh and available locally. Stay tuned for the blended drinks I come up with this summer.
At what cost are you denying yourself the nutrients, vitamins or nutrition your body needs? Is gourmet coffee or those lottery tickets keeping you from eating more nutritious foods?
Ever gone to the grocery store and substituted for something you wanted because of the price or because it wasn’t on sale? Then, you go out of your way to indulge in the $5.00 cup of coffee. C’mon, raise your hand.
Spending money on essentials such as food is something our bodies need us to do and if you make healthy choices, you can do it guilt free!
Does Cheap Food Mean Lower Quality Of Life?
Eating on the “cheap” can save you money but it can also cost you thousands of dollars on prescription drugs, time away from work, valued time with your family not to mention a lesser quality of life. How do you want to live your life?
Everyone wants to maximize their dollar and groceries are no exception especially if you have a family or are self supportive. It’s no surprise that obesity is on the rise with how easy it is to buy high calorie, processed foods, manufactured foods at low cost to the consumers. Take a look at the flyers that are delivered daily to our homes and it’s easy to fall into buying because it’s a great deal! For example, 2 for $x or 3 for $x and don’t forget the dollar specials that are now common yearly specials for the major supermarket chains.
Couscous is a little known grain, used often in North African dishes, especially those from Morocco. It can be prepared quickly on the counter by soaking it in boiling water, thus leaving the stovetop free to make the topping for it. In this Marrakech Couscous recipe we are not putting stuff on it, but rather in it. Can be eaten hot as a side dish or cold as a salad.
Rob likes this recipe because it’s sweet – using fresh squeezed lemon juice, orange juice and the stock from soaked fruits.
Ready for a good fiber blast?! Try this high fiber triple grain pilaf instead of your usual rice dish. Adding more fiber into your diet will not only keep your digestion moving along, but eating more natural foods and less processed ones will give you more nutrients in your diet. Most on this after the recipe.
I found this whole grain pancake recipe in a little booklet when I bought some grain from a farmer’s market years ago. I’ve had it tucked away and recently pulled it out when I was asked what I eat for breakfast. While weekdays we mostly eat 8 grain cereal from Red Mills, on the weekends we sometimes like a treat but still want something healthy. This wheat free whole grain pancake recipe fits the bill as it creates the lightest, most delicious melt-in-your-mouth pancakes ever while staying wheat free for those with allergies.
This creamy almond sauce recipe is simple, with shallots or onions, almond milk and raw almonds. That’s it. Pure nutrition without the calories, oil or saturated fat in traditional gravies.
We use lentils in a number of recipes throughout the week. Red Lentil Dahl is a regular at our table, and we use lentils in one of our favorite soups, barley lentil soup. This Lentil Loaf recipe is very filling as it’s high in fiber and makes a nice meatless meal, even surprising the avid meat eater guest you may have over. We make a triple batch of this, eating one and freezing the other two, then use them as fillers in wraps along with hummus and a good portion of salad mix. I hope you enjoy.
Red Lentils are a staple in our household as they’re nutritionally dense foods, a good source of iron and contain both soluble and insoluble fiber. We eat this Red Lentil Dahl a few times a day because it’s easily digestible and a great source of protein and other nutrients. We have a special note on this recipe to “make a double batch” just as a reminder.
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Source: Wikipedia
Mulligatawny is a classic Anglo-Indian dish. Mulligatawny is a spicy soup based on chicken or mutton/lamb stock. According to Madhur Jaffrey, the original mulligatawny soup can be traced back to the early days of the East India Company in Madras, and was more like a curry. The word is based on the Tamil name for ‘pepper water’, ‘milligu-thannir’, also called ‘rasam’.
Recipes for mulligatawny soup abound; some use apples or other fruits, some use nuts, some even use oatmeal, along with meat and vegetables. The common denominator is spiciness and ‘curry’ flavours from curry powder or a mixture of dried spices. Source: BBC Food Glossary
The original base for this bright red Polish and Russian soup was the cow parsnip. The Russian word ‘borshch’ means cow parsnip. Today, borscht is a beetroot soup, made with meat stock, cabbage, and frequently potatoes and other root vegetables. Source: Food Facts and Trivia
This recipe is taken from The Looney Spoons cookbook and altered to taste and to be more health conscious. Hope you enjoy it.
Most commercial salad dressings are full of saturated fats, hydrogenated oils and preservatives. It is quick and easy to make up several batches of your own healthy salad dressings to keep handy. I even use a miniature bottle to keep some in my purse if I want to eat salad out and don’t like the choices for dressing the restaurant offers.
Save your old jam jars or small pickle jars and store your dressings in them. They are perfect to give the dressing a quick shake, then serve over favorite greens.