Diversifying My Vegetable Repertoire

This week, as promised, has been a huge improvement! I’m finally getting over my passive attitude toward fitness. That means, in addition to more (and better) workouts, I am back on an active search for new vegetable-heavy recipes to try. Nutritionists suggest the majority of your calories should come from vegetables, but since vegetables have the least amount of calories of any food group, it is a bit of an algebraic conundrum. I mean, an ounce of spinach is 10 calories. That is hard to work with when I also should really not eat fewer than 1400-1500 calories per day after workout. So it’s a challenge! Find ways to incorporate more vegetables!

One way I incorporated more vegetables this week was with a super delicious Moroccan salad featuring harissa, a semi-spicy red pepper paste…it almost has the consistency of a red pepper pesto. I had it on a salad at a Moroccan restaurant a few months ago and have been meaning to buy a jar ever since. It’s available at higher end grocers like Fresh Market and I’ve also seen it at Crate & Barrel/Williams Sonoma sort of places. Maybe you have a more diversified local supermarket than me and it’s available there for you as well!

I have always liked Moroccan Carrot Salad, which usually features orange and raisins, and I thought it would be interesting to combine the two Moroccan food-things with which I am most familiar. I looked up some recipes for the carrot salad online and found a few that were all variations on a theme, and I went from there.

moroccan carrot salad

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Yet another delicious fruity breakfast recipe.

Well, getting back into clean eating mode has proven a little more difficult than I expected. Mostly because it’s freaking freezing outside and who wants to eat a cold salad when there’s a windchill of negative 10? Someone, maybe, but not me. Soup is a great alternative, but eating it every single day gets old real quick.

So the trick, which I am far from mastering, is eating clean, energy dense foods that are still warm and satisfying. Mac and Cheese only satisfies one of these goals it turns out. I’ve had a couple of successes though.

My greatest accomplishment so far this winter is definitely a Banana-Berry Baked Oatmeal, which has received rave reviews and requests for more. I’ve made it twice.

Here's the first batch.
Here’s the first batch.

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Bake me a cake

So, I’m a terrible baker. I mean, it’s probably for the best, because if I loved baking I’d be in real trouble. But you know, it’s the holiday season and I’ve been in this weird domestic mood lately. So I’m baking.

I have big plans for my baked goods. I am not that much of a dessert person, I enjoy it but it’s not the highlight of a meal for me or anything. But I love cake balls. Maybe it’s the intrigue. Maybe it’s the adorable packaging. Maybe it’s that they are virtually the only interesting thing I know how to bake…and they come from a box but don’t seem like they come from a box. So I have all these plans for cake balls, and maybe some chocolate chip cookies, and all these plans are making me exceedingly guilty. Carbs and I seem to have rekindled our love affair in the worst way, but like any abusive relationship, I know this is just a honeymoon phase until the next time I weigh myself.

To counteract…or maybe mitigate is a better word…all this completely indulgent baking, I decided to try something healthy as well.

Banana Chocolate Chip Breakfast Cake

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Picnic Food in the Wintertime…

Hello! It’s been a while since I posted. But that doesn’t mean I have fallen off the wagon, I’ve just been busy! In fact things have been going very well on the health front. I am hoping to post more about that soon.

In the meantime, I have a much less important success story to tell. I have been trying for literally months to make a successful black bean burger. Okay, this was only my third or fourth attempt, but none of them were really up to par until now. I had several goals for these black bean burgers, and you wouldn’t think any of them would be particularly hard to meet and yet, these elements have been elusive.

First, the burgers needed to stick together, like burgers are supposed to do. Second they needed to be healthy. It would have been a lot easier with eggs, cheese and flour but I was really trying to keep it strict. Third, despite the restrictions, they needed to taste good, obviously!

Vegan Black Bean Burger with Avocado Cream
Vegan Black Bean Burger with Avocado Cream

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Pumpkin Up the Jams

Wow. I am so sorry about that title. But what can you do, it’s the fever talking. Yep. Still sick. Don’t worry, I’m on the mend. I have decreed it. I’ve given my body more than a week to get this shenanigans out of its system and now I’m ready for us all to move on. I’d like my lungs back, please.

The most annoying thing about being sick is that my grand plans for this month were totally neglected. Working out was a total bust, since I could only breathe for roughly half the days since Halloween. And creative cooking was just not plausible in my addled state. But sometimes we just have to muddle through.

Pumpkin Cheesecake Dip

Literally all month I’ve had this grandiose idea for pumpkin pie baked into a cored apple, a technique that you’re likely familiar with if you’ve looked at Pinterest ever in your life. I planned on taking it to a birthday party I helped plan for one of my BFFs on Saturday. But then Saturday came around and I slept through all of the hours I was supposed to be baking.

So, I considered my ingredients, started on a contingency plan, realized I didn’t have time for that either, and in the end accidentally created this very delicious (diet-friendly) Pumpkin Cheesecake Dip. Continue reading “Pumpkin Up the Jams”

Lentil Soup for the Soul

Well, I’m sick. It never fails, every year I deal with minor seasonal allergies on and off throughout the fall and then boom, Thanksgiving gets here and I get bronchitis or pneumonia or the plague (or whatever). Hopefully this year it won’t be that bad. Usually in the past I’ve been travelling for Thanksgiving, or I was busy with school, or both, so I always blamed my annual illness on stress. This year I’m not in school or travelling, so I’m really hoping it doesn’t get any worse. So far, I’m not so sick that I can’t function, but I’m still sick enough that all I really want in life is a big bowl of soup and my mommy.

Luckily, two nights ago I made a really great Lentil Curry Soup, which turned out to be even better this afternoon when I reheated it. I think my body predicted this illness and so it encouraged my brain to make a huge batch of soup ahead of time. That’s totally plausible, right?

Lentil Curry Soup

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