Um, yeah, so it’s snowing again. It’s late March and it’s snowing. But I can’t stop believing that someday, one day, soon, we will have an actual spring. With picnics, and potlucks, and get togethers. And outside. Playgrounds. Running, jumping outside of my house….that’s not a dream is it? We will be able to leave the house, won’t we? [Read more…]
Officially, spring is just a little over 2 weeks away! I find it hard to believe since it’s still snowing here in the mid-Atlantic. But even with spring right around the corner, I know it will be awhile before we start to see all of those great spring vegetables that I’m pining for.
For now though, I just need a break from all of the heavy, stewed, creamy foods that constitute winter cooking. So I’m making a list of many of my favorite recipes using the best winter has to offer that aren’t quite so heavy, are totally nourishing, and make me appreciate winter cooking. Since this winter will never end.
How I feel: I have been loving the food on the cleanse and how good I feel, but I’m definitely getting tired of having every meal prescribed. I need some room to be creative! So today, I was, a little.
Time in kitchen: 20 minutes
Most interesting thing eaten: Farro. It’s kind of like barley but I guess since it’s Italian it’s just a little more delicious.
Total Weight Watchers Points: 22.
Menu in review: [Read more…]
How I feel: Awesome. I ate all of the main meals planned and never felt a craving for a snack even. I am adjusting great to this healthy food and portion size!
Time in kitchen: 1 hour
Most interesting thing eaten: Mussels in curry. The flavors were unbelievable–and most unbelievable was how easy it was. There was nothing I hadn’t used before but the combination blew us away. Hoover had thirds.
Total Weight Watchers Points: 28, plus wine.
Menu in review:
Breakfast: Orange-Date Muesli with Coconut and Cacao Nibs. 4 Weight Watchers points.
I forgot to put together the night before so just cooked the oatmeal in water and then mixed with other ingredients. It was still amazing. The flavors here are again so exotic but so familiar. I love this feeling of discovering something new–especially when it’s healthy!
Lunch: Bulgur, Tofu, and Kale Salad. 8 Weight Watchers points.
Since I didn’t have leftovers from last night I sort of winged it. I sautéed some tofu with the spices from last night’s recipe (smoked paprika and cumin) and served over kale dressed with the sesame miso dressing. And I topped with the Pepita Cashew crunch. It was great and actually filling. Maybe these salads are starting to grow on me!
Oh. My. Gawd. This recipe just floored us. We live in Baltimore MD so have mussels all of the time–especially at our favorite pubs. But we’ve never had mussels like this. It’s so few ingredients and just uses curry power from the spice cabinet but it’s just amazing. The kids and adults had multiple servings, and despite making the full recipe for 4 there was absolutely nothing left. The hubby and Hoover both declared that it was the best meal of their life. And I had to agree. If you don’t remember anything else from this cleanse remember this: Try. This. Recipe.
I am realizing that I am constantly surrounded by unhealthy food. At work people often get breakfast from the cafeteria and I actually had to hold myself back from snatching someone’s sausage link in the elevator. And I’m currently watching football and literally drooled on myself while watching a Taco Bell commercial. So obviously I’m still missing some of my unhealthy favorites.
How I feel: Despite that, I feel GREAT! A bunch of people commented how well rested I looked, which was funny since I only got 4 hours of sleep last night.
Time in kitchen: 1 hour (15 min prep for dinner tonight, 45 min advance prep for tomorrow)
Most interesting thing eaten: It should have been sardines, but since I broke the tin and couldn’t get into them then I’ll say the meusli. Sweet and coconut-y and crunchy and chocolaty (and hearty and healthy). That’s how every day should start.
Total Weight Watchers Points: 26, according to the plan. But with my salad for lunch and a smaller dinner than planned I only had 25.
Menu in review:
I love making an event out of dinner. It’s often the one time of the day that the whole family is together…and my oldest is only 3. I can only imagine how hectic it’s going to get later. But over dinner we can sit and talk and ask each other about our favorite part of our day. Playing with Legos for Nicholas. Walking through the door after work for Dan. Then the dog barks, Katie starts crying, and Nicholas spills his drink. Despite the chaos, the time we spend together at dinner is my favorite part of the day.
I like the idea of passport meals–you know, make an entire theme night out of something a little different than the norm, for us: Indian food. Play Indian music, find India on a map, everyone come to the table with one fun fact about Indian culture…
Ok, seriously, who am I kidding. Like we have time for that. The reality is, we walk past an Indian restaurant on the way home from Nicholas’ school and it smells so darn good that I was inspired to try to make a couple of our favorite dishes at home. And over dinner we talked about how great it would have been to have done all of that stuff.
I still love the idea of a passport meal–go ahead, try something new. You don’t need to be an expert, just follow a recipe. And if you can do all that other stuff, you are truly inspiring. I’m going to keep it on the list as one of the great ideas that we’ll get to one of these days. Meanwhile, I’m just going to enjoy the fact that we all get to sit at the table and talk for a few minutes every day.
This is adapted from Tyler Florence’s recipe from Start Fresh–Your Child’s Jump Start to Lifelong Healthy Eating. His recipe calls for chicken stock, cheese and olive oil, but I was feeding this before 6 months so just removed those. This was one of Katie’s first meals and she loved it.
Makes 24 1-ounce servings
1 russet potato, peeled and sliced
4 ounces green beans
4 stems kale, washing and roughly chopped
1 cup water
Place all ingredients in a saucepan, bring to a simmer. Cook for 10 minutes or until potatoes and green beans are very tender.
Pour all ingredients into a blender or food processor. Puree until smooth.