Tag Archives: cauliflower

What’s the Plan?

It’s been a while since I posted anything about what I’ve been eating (or planning to eat) so I figured I’d give you all and update!

It really has been quite the transition from basically being a homemaker to working not only nearly full time, but also an unpredictable and odd schedule. I’ll be honest, it’s sucked. Some nights I get home at 9pm or later. Some days I leave the house at 6am. It’s kind of all over the place and I’ve really struggled to figure out not only what to eat, but how and when to eat. Mix in trying to get back into some sort of fitness routine and well…like I said before, you parents are amazing. Multitaskers to the MAX and I am so impressed.

That said, I’ve been really trying hard to eat at least 4 times a day. Breakfast, a shake, lunch and dinner.

Breakfast has generally been a couple of scrambled eggs with a piece of toast. I’ve experimented with having loaded oatmeal but it just doesn’t hold me like eggs do. Oh, and coffee. I love my coffee. I don’t feel like a zombie without it, but I really just love the smell, taste and the ritual of coffee.

Lunch has been a bit harder since on most days, I start work at 2pm. Often I’ll sip on my smoothie for a couple hours, then go to my lunch around 4pm. Different types of ‘loaded’ salads have been great. Romaine, edamame, almonds and cabbage with carrot-ginger-miso dressing. Spinach with feta, cranberries, almonds and chickpeas with a balsamic or orange vinaigrette. Kale with black beans, tomatoes, baked yams, corn and bbq tofu with a homemade tofu ranch. They are filling and have really worked!

But. I’m getting bored. What do you do for lunch?

Dinners are the hardest thing. I’m so used to cooking at night. I love it. I love the time spent making nutritious food but getting home after 8pm just…doesn’t work. So I’ve had to really be better about meal planning and preparing recipes that my husband can help with so that I don’t turn into a hypoglycemia-monster when I get home at 8:30pm.

SO! Without further rambling – here is the plan for this week:

What’s on your menu? Do you have any favorite fast-and-furious meals that you can toss together in an instant? 

Get In Mah Belly!

Guys. I apologize. There has been entirely too little food up in here! Those that know me must be wondering who I am and where I’ve put Sarah. Well, with all the struggling, moving, settling in and what not I’ve been doing in the last few months I’ll be honest and say there hasn’t been a ton of cooking. What there has been, is a whole lot of slipping up, eating crap and laying around bemoaning my state of affairs. I think for a while it was okay, (Can we say STRESS much?) but now that I have a kitchen I am growing happy with I am ready to settle back in and buckle down.

I HAVE been reading food blogs and following all of you friends who have given recommendations for recipes this whole time though! I figured I’d share a bit of what I’ve been anxious to try, some articles that have been thought provoking for me and a few staples I am looking forward to putting back in rotation. Firstly, let’s go for the recipes I am eager to try.

The New

Double Greens & Orzo Soup – Everyday Maven
Orzo Soup from www.everydaymaven.com
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A friend sent me this recipe and while I’m not quite ready for a hot soup, I can’t wait to try it this fall.  It’s a hearty, nutritious and vegan soup to boot!

Miso Butter – Food52

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I realize this isn’t really a recipe, but the link does give you six meals that use miso butter in them. For some reason I can’t get over the thought of salty, flavorful butter melting into veggies or on pasta. YUM. I need to source some miso and get blending. Seems like a pretty nice ‘condiment’ to have in the fridge that would add so much flavor to a simple dish.

Palak Paneer – Pinch of Yum
Homemade Healthy Palak Paneer - Pinch of Yum
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There are not words to describe how much I love Indian food. The combinations of spices, the depth and richness, the complexity of flavors. All of it. It also doesn’t hurt that it is quite easy to find vegetarian and even vegan dishes at Indian restaurants. I’ve made plenty of Indian recipes, but I am looking forward to trying this recipe for spinach and cheese.

Note: Paneer is actually really easy to make if you have a bit of extra time. I use a recipe from my Vij’s cookbook, but it’s all over and barely takes extra work.

 

Food for Thought

11 Trillion Reasons – Mark Bittman, NYTimes
Eating more fruits and vegetables could save the country money and reshape our policy.

Should We Eat Meat? – Karen Weintraub, Boston Globe
Evidence shows that cutting down on meat could be good for us.

I Tried Mark Bittman’s VB6 and Here’s How It Went – The Kitchn
I loved this honest look at Bittman’s new book and eating plan. I’ve been interested in VB6 and was happy to see this review. I feel like I’m similar to the author and am ordering my copy soon. This just furthers my love of Mark Bittman.

Old Favorites

Bal’s No-Butter, Butter Chicken

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Guys. I LOVE this recipe. Honestly. I have passed this link on to so many friends and make it many times a year. It’s really the perfect recipe, even for those that don’t love ‘curry’. I increase the spices and I blend/puree the onion/tomato/garlic before tossing in my chickpeas or tofu chunks. I often double up the sauce ingredients too because I’ll keep the extra for a quick dinner later. If you try it – let me know what you think!

Stir-Fried Chickpeas & Asparagus with Brown Rice and Lemon Tahini – Dinner with Julie
Chick+peas+%26+asparagus Stir Fried Chickpeas and Asparagus with Brown Rice and Lemon Tahini Dressing
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This is another old favorite that gets passed around a lot. It’s a great way to use up leftover brown rice and is super quick and easy. I double up on the veg and chickpeas to make it less about the rice. Leftovers are even better, I promise.

Mac & Cheese Style Cauliflower – Vegetarian Times
Mac-and-Cheese-Style Cauliflower
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Every year I forget about this one, then get SO EXCITED when I find it again. It is so satisfying and I think even cauliflower haters might like it if you cut up the florets small enough.  There is never enough in the casserole dish for us because we keep picking at it. Maybe some day I’ll double and see if it freezes.

So what are YOU eating or thinking about eating? Have you read anything interesting lately? Please – share! I’m always looking for new recipes and great info!