Delicious by Nature

September 29th, 2010 | Posted by admin

It’s been a while.  And a lot has happened since I was last here.  I am now a Mrs. We’ve moved. I’m a good year into my “new” job. I’m sure I’ll go into all of this at some point. But not today.

Today, I want to share with you a quick and easy sushi bowl that will answer your “I don’t know what to eat today” questions.  It’s super nutritious; full of brown rice, veggies, seaweed, beans, and more.  And once you’ve made the components, it just takes a minute to throw together and have for lunch. Prep the salsa, rice, and beans ahead of time and you’ll have this ready to eat all week. Or share with your husband, which I know since I now have one. (Yes, it’s still that new.)

For the dish above I spiralized some daikon and carrots and kept them in ziplocs until ready to use.  There’s also short grain brown rice, adzuki beans (you can use dried or canned), and avocado.  But the easy part is the “salsa” which gives you the seaweed and strong flavors to make this into a sushi bowl.  I got this out of my new Vegetarian Cooking for Everyone cookbook by Mark Bittman and can’t wait to find even more inspiration in there soon.

Seaweed Salsa
Makes about 2 cups

1 cup arame seaweed, soaked in warm water about 10 minutes and drained (About 1/2 cup dry)
1/2 English cucumber, diced
1/2 red onion, diced
2 cloves garlic, chopped
At least 1 Thai pepper, chopped (I’d add more!)
1 inch ginger, grated
1/2 head cilantro, chopped
Juice of 1 lemon

Toss all ingredients together in a large Tupperware and store in the fridge to make your sushi bowl.  The flavors develop more and more after sitting overnight.

Source: Slightly adapted from Mark Bittman’s “How to Cook Everything Vegetarian”

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May 3rd, 2010 | Posted by admin

Last time I was here I left you hanging.  We’ve since finished our vegan challenge (successfully) and continue to incorporate more and more plant based foods into our diets.

Tonight was a great example. We had a full spread of brown rice veggie sushi.  There was your typical mix, in addition to cooked mushrooms, and a sweet potato and kale role.  All around it was delicious and totally satisfying.

But since starting to focus more on nutrient dense eating, we’ve eaten/drank(en?) more smoothies than ever before.  We use our fabulous Vitamix to puree all sorts of alternative milks, frozen fruits, and greens.  Yes, you read that right. Like many of you may have seen around the blog world but not tried, greens are a great way to pump up the nutrition of your smoothies.

The one I’m sharing today is one of my most loved creations. I’ve shared it with green-a-phobes, kids, and foodies with great success.

If you’ve never tried spinach in a smoothie, I implore you to try it now. Spinach adds almost no flavor but gives a healthy boost to all types of smoothies.  It packs a punch – full of folate, iron, and calcium.  Interestingly, though, it also contains omega 3 fatty acids and has 5 grams of protein per cup which are two great highlights for anyone who’s cutting down on meat intake.

Greeña Colada
Serves: 2

1 cup coconut water
2 cups spinach
1 cup frozen pineapple
1 ripe banana

Combine all ingredients in a blender and blend until smooth. If you don’t have a strong blender, it’s best to put the liquid and spinach in first and puree them before adding the pineapple and banana.  This will ensure that everything is fully pureed.

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April 5th, 2010 | Posted by admin

I’m happy to report that though I haven’t been checking in, the first week of the vegan challenge has been going well! We even traveled down to San Luis Obispo and managed to stick to it there. Luckily, I’m finding that the key to success in this type of diet is the same as for healthy eating in general…plan ahead.

While at work it’s quite easy to stick to the plan. We have a whole food bar with vegan, no oil added items that taste great. Some of my favorites include tempeh and greens, quinoa, and especially Mexican black beans.  I always leave lunch feeling full and satisfied, though wishing that I had thought to bring my own lunch to save some money.

However, even with traveling down to San Luis Obispo this weekend, we had some fun trying new foods and new restaurants.  We used happycow.com to find some veg friendly restaurants in the area.  And let me assure you, we at well! Tamales at the Natural Cafe, some delicious Thai food, and a fabulous brunch at the Smiling Dog Yoga Studio.  Tempeh salad with avocado dressing.  Delish!

And then for easter we made some great food with great friends -and fellow E2 dieters – on Sunday night.

First off, I made a macadamia nut cheese.  It’s basically a macadamia nut cream, fermented with healthy probiotics, pressed to remove water, and then it has nutritional yeast, onion powder, and more added to it.  In short, I ate far too much of this stuff along with some wholesome Mary’s Gone Crackers.

Crystal made some fabulous, oil-free Indian food, like lentil brown rice and curry with a secret ingredient (ahem, hash browns!).

And we finished off the night with a special treat — something I’ll have to dedicate a full post to tomorrow based on it’s deliciousness!!

How about you?  How do you stick to your healthy eating and/or special diets on holidays and while traveling?

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March 31st, 2010 | Posted by admin

Is it possible that I’m eating more extravagantly during my foray into veganism than I did before?  If yesterday was any example, then the answer is yes.

Yesterday’s food consisted of brown rice pudding, a Larabar, two small gluten free burritos filled with guacamole, salsa, beans, and rice, a mango, some chocolate, a bowl of cereal. I’m sure that doesn’t seem like much since well the Larabar was lunch that I made up for with the two burritos.  But I sure did feel full and satisfied.

Unfortunately, though, I’m a bad blogger and didn’t even capture those burritos in all their glory for you. I promise to be better today…or try.

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March 29th, 2010 | Posted by admin

It all started today.  Day 1 of 28 on the low-fat, vegan diet written by Rip Esselstyn.

Oh yeah, and did I mention that I was responsible for getting 42 other people started?  Yes, it was a long and very full day.  Not the best day for undertaking a new eating program.  But at the same time, I did have plenty of practice in talking about the program and the different products that fit or don’t fit with it.

All in all, eating-wise, it was a pretty non-eventful day.  You’ve seen the breakfast on lots of other blogs before – a big bowl of oatmeal for breakfast.  Lunch was some Asian broccoli and a whole grain “fried” rice made by our team in the store.  Delicious and full of things like garlic, ginger, tamari, etc.  Dinner was more of the same as we were hosting a Supper Club.

But dessert was the start of the show, or at least I thought.  After seeing Gina over at Fitnessista make Kristen’s Chocolate Cherry Bomb numerous times (did you follow that?)  I decided to go with that.  I subbed almond milk for the water and left out the hemp seeds.  And the result? Delicious and satisfying.  No ice cream, chocolate bars, or baked goods needed for vegan dessert satisfaction.

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