Perspective

We got back recently from a much-needed spring break trip to somewhere much, much warmer than Minnesota. Traveling is always such a good reminder that it’s important to step away from regular life in order to get some perspective on things. Without fail, anytime I leave my home (whether it’s for a quick trip up north to a cabin, or a longer trip to a different country), I am able to see things in a different way. That thing that bothers me so much at home? Space and distance helps me realize it’s not a big deal. Meeting new people from different walks of life? A really good reminder that the bubble I live in is just that: a bubble. It’s important to re-learn this lesson, over and over.

So, I didn’t cook on vacation, and I truly enjoyed being provided with all my meals each day. However, I also realize how hard it is to eat 80/20 (80% health-affirming, 20% whatever TF I want) when I don’t have control over what’s being served. Luckily, the place we stayed had tons of fruits and veggies, really fresh fish and salads, made to order smoothies, etc. On the converse, it also had unlimited open bar and really good churros. I would say I veered more towards the 50/50 or maybe even 40/60, which was totally enjoyable but wholly unsustainable in the long run. I always welcome coming back home to my routine. Here’s a couple of photos of one of my breakfast and lunches, and you can see my plate is filled with really good stuff. On the left is one of my breakfasts and on the right is one of my lunches. I really miss my daily breakfast churro. Not pictured are the very yummy cocktails, the slab of steak and potatoes, the emergency hot dog I had to eat when my blood sugar dropped too low and nothing else was available (at home I would have had a banana, some peanut butter, Triscuits or something similar) and the six or seven mini desserts we would sample from the buffet. And it’s all good.

I came home to an obscene amount of snow mold everywhere, of which I’m super allergic, so this week has been rough so far. My throat is scratchy, my eyes are itchy, my nose is runny, and my energy is nonexistent. My meal plan for the week seems like it might be out the window, which is fine. My husband picked up convenience food from the grocery on the way home last night (veggie sushi and Brussels sprouts for me). I will take each day as it comes. In the meantime, here are a few of my favorite recipes from previous posts that you might enjoy. One pot pasta is a perennial favorite and so easy. Customizable in so many ways, you can make it your own. And now that it’s warm in a lot of places, it’s time to bring back the caprese pasta salad we love so much. This one is Dr. Jill Biden’s recipe. If you’re looking for something that isn’t pasta, try this BBQ chicken, Spanish style.

Have a tasty week!

The Cooking Continues! This Week/Last Week

I hope this finds you enjoying some spring-like weather wherever you are. Here in Minnesota the snow is verrrrrry slowly melting, but the sun has decided to come back out and the promise of spring is there.

Last week’s dinner plan went well, and I continue to lean into pivoting with ingredients and sometimes entire menus when needed. One example is the Kathleen Ashmore salad from Monday. I opened the container of arugula to find that it had gone completely bad before I had a chance to use it. The only other thing I had on hand was half of a green cabbage, so I went with it. Not at all the same taste or texture, but it worked. Yesterday I had a persistent allergy headache from all the snow mold (the stuff that grows under the snow on the grass that is uncovered when the snow melts) so I let myself off the hook and instead of making this penne from Sunday’s plan, I threw together penne with jarred Rao’s tomato sauce and instead of the original plan of warm spinach salad, my daughter made a delicious spinach salad with cucumbers, pine nuts, shaved parmesan and this homemade balsamic vinaigrette. Perfect.

This week I’m doing something a little different. I bought ingredients for four different meals, and I am going to let my mood dictate what I make on each day Monday-Thursday. What can I say, I’m feeling sassy (I told you spring was in the air). The recipes for this week are: Kathleen Ashmore Quinoa Glow Salad, this yummy looking Mediterranean vegetable soup, these easy Chicken Sheet Pan Nachos (a request from my daughter), and Simple Veggie Curry. We have salad greens and leftover balsamic vinaigrette, plus some garlic naan in the freezer, so we can have some easy sides to accompany the appropriate dishes.

Here are a couple less-than-ideal photos of what I made last week.

Have a tasty week!

This Week’s Menu/Last Week’s Success

It’s a sunny “warm” day in Minneapolis and I can just feel my energy levels rising. But fair warning: once it’s golf and “outside” season, my cooking tends to fall off a cliff. When it’s gorgeous here, we make full use of the beautiful weather, which means less time spent around a stove. I’m going to try hard to plan ahead for more slow cooker and Instant Pot meals, plus hearty salads that can withstand the refrigerator for a few days so that we will usually have something healthy to eat. It just might look a little more loosely organized than usual.

So, how did last week’s meal plans go (click here to read last week’s blog and access the recipes)? Great! I mostly adhered to the plan. Monday’s scallops were a bit of a bummer because I accidentally bought the tiny bay scallops instead of the nice big buttery ones. But that family still enjoyed them. Tuesday was a cluster because I was late for everything, and forgot that I would be doing something from 4-5:30. I came home in a bad mood (daylight savings time sucks, and I hate it) and was *thisclose* to bailing on the Sicilian chickpea soup, but my daughter sat and kept me company while I cooked and I’m so glad I did it. The soup was delicious, and cooking usually puts me in a better mood. We did in fact go out Wednesday (happy retirement Mark!) and on Thursday we had more delicious food from Eat for Equity. Friday I made the crock pot corned beef meal, which was so delicious that I ate it for three days straight. Saturday night instead of more Eat for Equity, we ordered in sushi from Ama (so good! We love it there!) and last night I decided to bail on making the casserole because we had Italian Wedding Soup and radicchio salad from E4E that we had planned on eating Saturday. I love it when things work out relatively well. I also realize that committing to something and following through when possible feels great. I did a terrible job of taking photos of my meals, but I did remember to snap one of the Sicilian chickpea soup!

Sicilian Chickpea Soup

This week is wonky due to a lot of different activities, so I’m going to try to roll with it even if we aren’t all eating together.

MONDAYThis Kathleen Ashmore salad with garlic naan. My daughter has a dentist appointment at dinner time and then I’m going to play paddle, so this salad will be available for whomever.

TUESDAY – This crock pot Mediterranean lentil stew served over brown rice.

WEDNESDAY – My husband is out at a basketball game and I don’t know that my daughter will be home either, so I’m designating it a “fend night”. There will be leftovers available so will probably dig into those.

THURSDAY – Eat for Equity!

FRIDAY – Order in or eat out

SATURDAY – Eat for Equity

SUNDAY – Penne with roasted tomatoes served with a warm spinach salad (from the America’s Test Kitchen Complete Mediterranean Cookbook). Try this similar penne recipe one, which looks delicious. And this similar spinach salad recipe.

And I think that’s it! I hope you have a delicious week!

What We Ate Last Week & What’s On The Menu This Week

Remember how a few weeks ago I said that most of the time my meal plans go awry for some reason or another? This last week was the perfect example. Monday and Tuesday went great, when I made farotto and a salad (risotto made with farro) and Tuscan bean soup with bruschetta, respectively. Wednesday things went off the rails when I found out the rest of my family had things going on and would not be joining me for dinner. So, I kept the scallops in the freezer and ordered myself Crisp & Green for takeout. I love C&G salads, but I’m a little irritated that probably 50% of the time something is wrong with my order. Still, they are really yummy and healthy so I keep getting them. Thursday, we had Eat for Equity as planned, and Friday my husband got us reservations at Martina, one of my favorite places to eat and have a cocktail. We had scallops, pasta, and Brussels sprout salad, with a delicious banana caramel crepe for dessert. Our plans Saturday were foiled because our paddle party was cancelled due to weather, so we punted and had more Eat for Equity. We tried watching Jurassic World Dominion but it was just meh so we switched to our daughter’s high school’s championship hockey game, which was super fun to watch, and they won state! Sunday I heated up the lasagne from Eat for Equity and we had that and a salad while watching the Oscars. My daughter put together this fun snack tray below. Yes, there’s candy and cookies there! And microwave popcorn. These are all ok (we practice moderation). I lost the Oscar’s ballot competition by a mile.

Oscar’s Snack Tray

Moving on to this week’s plan!

MONDAY: The scallop recipe from last week’s post, along with some leftover roasted vegetables from Eat For Equity.

TUESDAY: Sicilian chickpea and escarole soup with whole grain bread dipped in olive oil.

WEDNESDAY: We have a retirement party to attend, so we will be out (on a school night!)

THURSDAY: Eat for Equity

FRIDAY: Corned beef, cabbage, potatoes and carrots in honor of St. Patrick’s Day. I’ve been told this is not an actual traditional St. Patrick’s meal, but I love corned beef and cabbage and eat it once a year, at most, on this day.

SATURDAY: Eat for Equity

SUNDAY: French onion soup casserole. My daughter and I are big fans of French onion soup, and this just looks cozy and delicious and I love the addition of white beans. Sadly, winter is far from over here, so this recipe just spoke to me, and it came highly recommended.

I hope you have a delicious and restful week! I will need some extra zzz’s thanks to Daylight Savings Time.

What I Cooked Last Week/What I Plan To Cook This Week

I got a lot of interest in my meal planning post last week. And it makes sense. There are some weeks when I sit down to plan the menu for the week and I think “What do I even cook?” My mind just goes completely blank. It’s nice to see what other people are doing with their cooking lives and get new ideas.

First things first: how closely did my actual cooking life last week resemble the plan? I give myself an 9/10. The only change was that on Wednesday I made homemade chicken noodle soup out of the leftover roast chicken because my kiddo wasn’t feeling well. (FYI, if your celery is looking anemic and bendy, throw it in some soup instead of tossing it in the garbage or compost). So I punted on the coconut curry until Thursday, which punted the Eat For Equity meal until Friday. Which means on Friday instead of going out or ordering in, we assembled the most amazing shrimp po’ boys topped with coleslaw made with miso dressing and collards with raisins. We were supposed to go out with friends Saturday but that stupid cold that’s going around foiled our plans, so while our daughter was out, we ate Po’ Boy leftovers and watched the Yellowstone prequel 1923. This time we also ate braised butter beans along with it, also from Eat For Equity. And tonight, we are going out, an usual plan for us for Sunday evening. Anyway, maybe I should give myself an 11/10 for cooking an additional meal this week. Here are some photos of the things we ate. As I keep saying, I’m not a professional blogger who curates amazing photos. I’m a real person who doesn’t have the patience to stage a photo, so you’ll see real-life depictions of what food actually looks like.

This week, I plan on making the following (they are all from the America’s Test Kitchen The Complete Mediterranean Cookbook so I’ll provide similar recipe links. OR you can buy the book or pay to have access to the recipes online):

MONDAY: Roast cod with chermoula (a sauce made with cilantro and other delicious things), and broccolini with garlic and red pepper flakes.

TUESDAY: I’m chaperoning my daughter’s Model United Nations conference and then playing paddle (if you don’t know, definitely watch the video link. It’s such a fun winter sport!) Tuesday late afternoon, so I’ll be pulling out a peanut stew with winter vegetables from the freezer that I ordered from Eat for Equity. The recipe is from Bryant Terry’s Afro Vegan Cookbook. I plan on serving it with toasted sourdough.

WEDNESDAY: Pasta with zucchini and tomatoes and pine nuts, served with a green salad with Marcona almonds and manchego cheese.

THURSDAY: Eat For Equity

FRIDAY: Out

SATURDAY: Eat For Equity

SUNDAY: Crappy Dinner Party (if you don’t know about this yet, read about it here). It’s our turn to host, and I’m thinking maybe my husband can smoke something in our smoker, TBD).

I also plan on making a chopped salad with chickpeas along the way for lunch. Something like this but with my leftover goat cheese instead of feta. As usual, I will also probably eat avocado toast with an easy salad once or twice. Here’s a photo of what my lunches look like most days.

I hope you all have a delicious and healthy week ahead.

New Recipe: High Protein Smoothie (And A Bit On Nutrition for Anxiety and Depression)

If you’ve ever been depressed or suffered from anxiety, or have seen someone you care about suffer, you know that treating it can be difficult. There are so many components that go into the treatment of neurological disorders such as depression and anxiety. It’s not like a sprained ankle, where the cause is clear and the treatment is pretty straightforward. There can be many causes of anxiety and depression such as genetic predisposition, prior head injury, metal toxicity, nutritional deficiencies, hypothyroidism, blood sugar imbalances, chronic stress,  and there is even some evidence that having cholesterol levels that are *too low* can contribute to anxiety and depression.

It is important to work with a doctor or trusted medical practitioner to find a plan that works for you, but alongside that you can support your efforts with good nutrition. For instance, when a person’s blood sugar is imbalanced, they will oftentimes experience anxiety (this happens to me). An anxious or depressed person needs optimal levels of good quality protein (organic meat, eggs, fermented dairy like yogurt) and high quality fats (extra virgin olive oil, coconut oil, and fatty fish) to help their brains function well. Many times we see a correlation between low B vitamins and depression and anxiety. So make sure to get plenty of whole grains in the form of brown rice, oats, and other non-glutenous grains. You can also get B vitamins in beans/legumes as well as dark leafy greens.  And, what might be most important in the nutrition discussion is our gut flora and how it affects our mental health. More and more research indicates that there is a very strong connection between how healthy our gut is and how healthy our brains are. It’s called the Gut/Brain Axis, and I think it has a lot of merit.  In an article in the Annals of Gastroenterology in 2015, we are told that:

“Both clinical and experimental evidence suggest that enteric microbiota has an important impact on GBA (Gut Brain Axis), interacting not only locally with intestinal cells and ENS (Enteric Nervous System), but also directly with CNS (Central Nervous System) through neuroendocrine and metabolic pathways.”

Basically, our gut is a very important center of activity for our nervous system, and directly communicates with the rest of our bodies, including our neurological system. A healthy gut microbiota can have a very beneficial effect on our mental health.

I’m not trying to insinuate that all of our mental and emotional problems stem from the Standard American Diet (SAD). That would be simplistic at best and dangerous at worst. BUT, I will say that research has proven that diet does have an effect on our mental well being. So, alongside any other remedies you might be trying such as medication, yoga, exercise, counseling, and supplements, it would be a really good idea to work on your nutrition. I understand that when you are in the thick of anxiety or depression, adding one more thing to your to-do list might well be too overwhelming. My advice is to make small changes as you are able.

Start with ditching your highly processed cereal for this high-protein smoothie. It’s got yogurt, which is good for your gut. It’s got a lot of high quality protein in the form of yogurt and whey. It has spinach and blueberries, both of which are high in antioxidants and really great for reducing inflammation. Add some coconut oil and you’ve got a good start to your day.

I plan on writing more about anxiety and depression because I think it’s such an important topic and so many people are struggling. And there is so much that can be done nutritionally, so stay tuned.

***I am not a doctor, nor am I prescribing any one treatment. My advice is never intended to take the place of the medical care you might already be receiving.

High Protein Smoothie png format

 

Maybe A Portobello Patty Melt For Dinner Tonight?

Ever since I cut down on my red meat consumption, I’ve really missed one of my favorite splurges: the patty melt. Maybe they taste good going down, but then reality sets in. Indigestion, the meat sweats, that brick-in-my-gut feeling. So when I saw this recipe I just knew I had to try it.

I made these Portobello Patty Melts last night for dinner, and they were GOOD. Like, really good. A few things I did differently: instead of caramelizing the onions for 40 minutes, I did it for about 20. Also, instead of roasting the portobello mushrooms for 40-45 minutes, I put them in a pan with the marinade and sautéed them with a cover on until they were ready. It saved about 20 minutes which is huge when you have a hungry family.

My daughter hates mushrooms so she opted for a grilled cheese but my husband and I really liked them. I can’t wait to have them again. Maybe next week?

You might also like:

BBQ Chicken, Spanish Style

White Beans, French Style

Mocktails — Green Tea Mojitos

cocktailsmocktails

My 12 year old daughter is having a sleepover tonight and instead of the usual soda, I think I will make this Green Tea Mojito recipe for them to try (obviously as a mocktail).  I want to test it out for an upcoming dinner party we are attending. The dinner party is on St. Patrick’s Day and I have a 5k the next morning that I’ve been actually training for these last couple of months. And I want to do well. Generally if you want to do your best in a 5k you do all the right things the night before, which includes getting enough sleep, eating nutritiously  and abstaining from alcohol. Totally boring, I know. But I’m committed this time!  My usual M.O. is to sign up for a 5k with plans to “really train this time”.  And then a week before the race I realize that I methodically have trained 3x week using a calendar that I’ve printed out and taped up on the wall failed to do any training whatsoever. So I suck it up and do the 5k and want to die by 1/4 mile in because I’m not at all prepared. But something clicked for me this past fall and I’ve been as committed to my exercise as I have been to my other healthy habits. Hence the “dry” St. Patrick’s Day.

I thought this recipe with green mint looked fun for St. Patty’s day . I love mint and I love green tea. Did you know green tea has lots of antioxidants and cancer-fighting polyphenols? Studies have also shown that people who drink green tea regularly have less belly fat, lower cholesterol, and better blood sugar control.  The original calls for white rum, and I figure I can bring a carafe of the mix without the alcohol and people can add it if they want.

Beannachtaí na Féile Pádraig oraibh!

You might also like:

Mocktails– Mango Mule

Weekend Cocktails! The Cucumber Sangria

Cocktails! Prickly Pear Margaritas

Fats, Carbs and Protein For The Win

I have always struggled with my blood sugar. I am infamous in my family for getting, shall we say, cranky if my blood sugar dips. I regularly get a little lightheaded upon standing if it’s been too long since I last ate, and there have been times when I have gotten sweaty, shaky, and nauseated from waiting too long to eat.

I always just thought that this was how I was built. I couldn’t understand it when people told me they regularly skipped meals. I couldn’t fathom how that was even possible. In my recent studies to become a Nutrition Consultant, I’ve been learning a lot about blood sugar irregularities, also knows as dysglycemia. Because of regular blood tests, I know that everything else is functioning normally, and so far my low blood sugar issues haven’t caused any damage. BUT, left unchecked, high or low blood sugar can lead to all kinds of problems. We all know diabetes is a huge problem in our country, and chronically high blood sugar can (and probably will) lead to a Type 2 Diabetes diagnosis somewhere down the line unless you get it under control.

The good news is there is a lot we can do with our nutrition to help stabilize our blood sugar. Last week I started a concerted effort to make sure every single snack and meal contained a healthy fat (think nuts, avocado, fish, whole fat yogurt, olives, olive oil), a healthy carb (like those found in sweet potatoes, sprouted grain toast, or an apple), and high quality protein (again, nuts and fish and yogurt, but also chicken, legumes, a hard boiled egg, or hummus). Plus for each meal, lots of non-starchy veggies. I also have been giving myself a snack a couple hours after breakfast. I used to try to just hold out until lunch, but would find myself literally counting the minutes until 11:00 a.m. Ever since I’ve made these changes, It has made a HUGE difference in my hunger levels. It used to be that every afternoon between about 2 pm and dinner time, I would be ravenous. Normally that’s when I would inhale too many crackers because my blood sugar was low and simple carbs were what my body was begging for. But for the last week my blood sugar feels quite stable. I can wait until 12:00 or 1:00 for lunch now that I’m having a snack. And that period between lunch and dinner is no longer excruciating (because I’m nourishing my body with what it needs earlier in the day). I’ve been on vacation with family and have been so much more flexible in when we eat our meals because I’m not feeling like I might pass out if I don’t eat rightthisverysecond.

I don’t know if my weight will change, and quite frankly I don’t care. I like the fact that I feel healthier, more flexible about my eating schedule, and less cranky. I’m sure my family will enjoy those benefits as well.

So, if you feel like maintaining an equilibrium with your blood sugar is an issue, try this method. It takes a bit of planning, but it is worth it. And please check back in with me and let me know if it works for you!

For healthy snacking ideas, click here.

You might also like:

Healthy Breakfast Recipe: Smoked Salmon Egg Bake

Healthy Breakfast Recipe — Tuna Stuffed Avocado

Healthy Breakfast Recipe: Pumpkin Waffles

Healthy Breakfast Recipe: Pumpkin Waffles

The third healthy breakfast recipe I want to feature this week is one you can make ahead of time and keep in the freezer until you are ready. We regularly make extra batches of waffles and pancakes on the weekend to pull out on busy weekday mornings. These waffles are gluten-free and paleo friendly (even though we are neither in our household). To add a bit of extra protein to your breakfast, I would suggest a serving of chicken breakfast sausage. I really like Applegate. Their chicken apple link sausage only contain Chicken, Dried Apples, Water, Honey, Salt, Spices and Parsley. 3 links are 120 calories and will add 9 grams of protein to your meal.  They are pricey, but because I eat mostly vegetarian and my husband does his own thing for breakfast, we use them sparingly.

If you don’t have a waffle iron, you can use this as pancake batter instead.  Enjoy!

pumpkin-waffles

You might also like:

Healthy Breakfast Recipe: Smoked Salmon Egg Bake

Healthy Breakfast Recipe — Tuna Stuffed Avocado

Healthy Snacks