Where the power is...

It is time to take our kitchens and our homes back. Transforming the food industry seems monumental, a gigantic undertaking. But it is not. It is a small problem. In the small places in our lives, our shopping carts, the fridge, the cupboard, the kitchen and on our dining room table is where all the power is.

It is the hundreds of little choices, the small actions you make every day, that will topple the monolithic food industry. ~Mark Hyman, MD

We have the power. Period.
Make better food choices for yourself, your family, your community, our species.  You will be amazed at the changes you will see around you!

ASIAN-FLAVOURED QUINOA SALAD

1 ½ cups chicken broth or water
¾ cup uncooked quinoa (rinsed well)
1 tbsp rice wine vinegar
2 tbsp. hot pepper jelly
2 tsp. Dark sesame oil
1 tbsp. minced ginger
1 tsp. salt
1 cup trimmed and halved snow peas
1 cup shredded carrots
1 cup shredded red cabbage ( or  prepackaged coleslaw mix)
1 small red pepper, thinly sliced
3 tbsp.  fresh, chopped cilantro
2 tbsp. thinly sliced green onions
1 tbsp. toasted sesame seeds

Combine broth and quinoa, bring to a boil over high heat.  Reduce heat to low, cover and simmer for 10 minutes. 
 Make dressing, whisk together vinegar, pepper jelly, oil, ginger and salt; set aside.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them, cover and simmer until most of liquid has been absorbed, about 5 – 6 minutes.

Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix thoroughly.  Garnish with cilantro, green onions, sesame seeds.  Serve warm, room temperature of chilled.

Tip: You can use any combination of vegetables you like. As asparagus is in season, I might substitute the snow peas for chopped asparagus spears...and this dressing--equally good on noodles!!

Harvest

 

I have decided to up the ante with my blogging skills...adding photos to the text to give some more allure to new and old readers alike.  It has taken me most of the afternoon to get the picture, adjust/photoshop the picture, post the picture....you get the idea.  I have run the gammet of excitement, frustration and finally relief that it finally worked!  Let's hope that it will keep getting easier and easier, faster and faster... :)

So the above picture is a happy harvest from my garden...tomatoes, tomatillos and peppers--and if I do say do myself, the BEST tomatoes I have ever had!!  Here is what I did with them...

Marinated Vegetable Salad

(feel free to adjust the quantities and type of veg used here-this is a great one to use up the extra's...)

1 cup cherry tomatoes halved

1 cup cucumber chopped

1 red or yellow pepper chopped

1/2 cup feta cheese crumbled

1/4 cup Italian dressing (or balsamic--whatever you like)

Mix all together and let sit for at least  1/2 hour (the longer the better, and at room temp if you can...) stir occasionally.

Delinquent!

I know, I know, I have become a delinquent blogger...summer is such a distraction!  I have had good intentions every day of sitting down with the laptop and plugging in a quick recipe for you, letting you know what has been happening in our little world, what's growing and harvesting in the garden...but alas, each day the sunshine has beckoned--distracting me with its bright light.

Today, however, it is raining...yahoo!  The first rain in over a month--boy do my gardens need it!  The tomatoes and peppers and tomatillos are crying for the moisture--I hope it rains All Day!

~Our local grocery store is starting to purchase some of its produce direct from local farmers (...instead of the docks in Toronto).  I picked up some fresh spinach to make this salad--my Mom used to make this as "company salad"--was one of my favourites then, and still is now...we have had it twice this week for dinner!


Spinach Salad


Dressing:
4 eggs
1 cup water
2 cups sugar
2 tsp salt
Whisk all together and add 1 cup cider vinegar ( or white if  you prefer).
Cook on the stove, med high heat until slightly thickened (about 5-6 minutes)--remember to keep stirring. Cool completely and pour into jars.  Will keep for weeks in the fridge...


I bag of spinach--no need to use baby spinach, go for the gusto!
10 strips of bacon, cooked and crumbled
1 small red onion sliced very thin.


Combine spinach, bacon, and onions with about 3/4 cup dressing.  Toss and serve.


Tip:  this salad is great with a little added extra's like sunflower seeds and roasted pecans.  It also makes a great dinner salad with sliced pork tenderloin or ham.

The Love Affair

The love affair with my herb garden continues...I find myself making and creating recipes just to include the loveliness that is growing just outside the back door.

We had this for dinner last night, and of course I made lots so Bil and I could both enjoy it for lunch today too--Oh, how I also love "multiple mealing"!!


Herbed Potato Salad


Cook, cool and cut into chunks 7-8 medium potatoes (leave the skin on or off, it`s up to you!)
4 hard boiled eggs, roughly chopped
1 carrot sliced into thin coins
1/2 cup chopped cucumber
2 green onions finely chopped
1/2 red or yellow pepper chopped
1 tbsp each chopped fresh lemon basil, parsley, chives, dill
1/2 tbsp each chopped lemon thyme, oregano, winter savoury
3/4 cup mayonnaise
2 tbsp grainy Dijon mustard
cracked pepper


Combine all ingredients and stir well to combine.  Best served at room temperature, but will keep well in the fridge for a couple of days. 

Oh Solo Mio...

Dinner alone tonight...that sure doesn't happen often!  We generally make every effort to have one meal a day together as a family (usually dinner)...but there are occasionally exceptions to that rule.

The importance of spending  a bit of time talking, sharing, laughing every day  is unparallelled--it speaks bigger volumes than you could imagine (in a quiet, subtle voice).  It says "I value you--I want to spend time with you", it speaks "I value food, eating and mealtime--I give it the importance and attention it deserves, and I teach my children to do the same", I smiles with joy and laughter and takes the edge off a sometimes busy, hectic day.   What does it say to you?

This is one of the easiest salad side dishes around--I had this for dinner tonight beside my glorious grilled cheese sandwich :)

Quick Tomato Salad
(make as much or as little as you need--just adjust the quantities)
grape tomatoes cut in half
english cucumber cut into 1 inch cubes
balsamic salad dressing
fresh flat leaf parsley chopped roughly
feta cheese crumbled


Mix all together and serve--what could be easier than that?

It's never too late...

It's never too late to learn something new, to try something you've never tried before.  My city cousins have decided to farm a crop of Quinoa at their property by the  river this year--I can't wait to help and share in the efforts (providing they are bountiful :)   "Go Plas's Go!!"

What's Quinoa?  Here is a little breakdown of this super-food (courtesy of quinoa-recipes.com )

• Quinoa is pronounced as KEEN-WAH

• Quinoa is 100% whole grain and is close to being a perfect food source in the balance of nutrition it provides. Technically it's not a grain but the seed of a leafy plant related to spinach. Quinoa is an excellent source of protein - 12% to 18%. According to The National Academy of Sciences, quinoa is "one of the best sources of protein in the vegetable kingdom". Quinoa contains the amino acid lysine which helps the body produce protein. It also helps the body process the protein in the quinoa and in other foods. The World Health Organization has rated the quality of protein in quinoa to be equivalent or superior to that found in milk products.

• Quinoa is a source of all essential amino acids according to the United Nations Food and Agricultural Organization. It's a great source of B vitamins containing niacin, thiamin and B6.It contains high levels of potassium and riboflavin. It's also good source of zinc, copper, and manganese, and magnesium. It contains folic acid and vitamin E.

• Quinoa is a great food for people who must follow wheat-free/gluten-free diets because Quinoa doesn't contain gluten. Quinoa can be substituted for almost any other grain.

• Quinoa has a nutty, smoky flavor and is less filling than other grains and pastas. 

So, why not try something new for dinner this week? (...or if it is not new to you--please share your favourite recipe!!)

Quinoa Salad with Pears, Feta and Herbs  ( recipe courtesy of Foodland Ontario)

1 cup (250 mL) quinoa

• Salt
• 1/4 cup (50 mL) olive oil
• Juice of 1 lemon
• 2 Ontario Garlic Cloves, minced
• 1/2 tsp (2 mL) dried oregano leaves
• Pepper
• 1 Ontario Sweet Pepper, cored and diced
• 2 Ontario Green Onions, thinly sliced
• 3/4 cup (175 mL) Ontario Feta Cheese, crumbled
• mixed fresh herbs (such as, mint, chives and parsley) chopped
• 2 Ontario Bartlett Pears

Rinse quinoa in cold water and drain well. In saucepan, bring 2 cups (500 mL) water and 1/2 tsp (2 mL) salt to boil. Gradually add quinoa. Cover and reduce heat to low; cook until water is absorbed and grain is transparent, 13 to 15 minutes. Let stand, covered, for 5 minutes; then fluff with fork. Transfer to large bowl and let cool to room temperature.
Meanwhile, in small bowl, whisk together oil, 2 tbsp (25 mL) lemon juice, garlic, oregano, and salt and pepper to taste.
Stir sweet pepper, green onions, feta and herbs into cooled quinoa. Toss with dressing. To serve, core and chop pears; stir into salad. Taste and add a little more lemon juice if desired.

How to Cook Quinoa Note the white spiral that forms around Quinoa when it cooks. The seed becomes soft. The spiral remains crunchy giving Quinoa a unique character when you eat it.

Missing the Point

I have to say, I think that most people are totally missing the point.

If you eat well, avoid processed and fast foods, drink lots of water and include a little daily activity in your life (like walking or gardening or playing with your kids), YOU WILL NEVER HAVE TO DIET AGAIN.  Yes, that is what I said--no dieting--ever.

If you simply gave your body what it needs to work properly, you would never find yourself in a position of "having to diet".

There is so much misperception out there about how to lose weight, what "diet" works or doesn't, what you need to do to be "healthy'--just  a little "food for thought"--how much of that misperception comes from commercials and ads for Diet Products, Food Products and Pharmaceutical solutions?  Most...doesn't that make you go Hmmm??

So, get right to the point--give your body the nutrients it needs by eating whole, tasty foods--from as close to home as you can get them.  Cook more yourself and avoid processed, fast and junk foods.  Drink lots of water.  Include a little activity in your day.  That's it.  Problem solved.  Never diet again...

Tomato and Cucumber Couscous Salad
 

2 cups cooked and cooled couscous
1 tomato cubed
1/3 english cucumber, cubed
2 green onions chopped or 1/4 up fresh chives
1 tbsp fresh parsley
1 tbsp fresh oregano


Dressing:
2-3 tbsp olive oil
juice of 1 lemon, plus zest
1 clove garlic, minced
S&P

Combine salad ingredients. Whisk dressing ingredients together and toss with couscous mixture.

The official start...

So up comes the long weekend...Yippee!  Officially the "start of summer" for us Canadians!  Woohoo!

Time to pick out the summer annuals, the annual herbs and get the vegetable garden started--what to plant this year?  Keeping in mind we have bunnies galore--what would you suggest?

We have been contemplating adding in peas and green beans to the tomatoes, garlic and onions, and I think I may try my hand at container lettuce...I can only imagine how satisfying it will be to pick warm lettuce from containers on the porch and bring them in to the kitchen for a fresh salad, mmm!

Here is a great summer salad, when you have some of those heirloom tomatoes and fresh basil to eat up!

Bocconcini and Tomato Salad

1 container, small bocconcini mozzarella cheese balls in brine (in the deli dept), drained
1-2 tomatoes cut into chunks (or grape tomatoes or cherry....)
handful of fresh basil, roughly chopped
1/4 cup balsamic vinaigrette or Italian dressing.


Toss all ingredients together and let marinate for at least a couple of hours.  Best served at room temperature.

My Favourite...

This is one of my favourite recipes...it is also the one very first one I mastered at the tender age of 8 or so (is that right Mom??).
I remember so clearly standing in the kitchen, with my Mom on sunny Saturday mornings, helping to prepare dinner for the company we were expecting, taste-testing the dressing, letting her know when it was perfect. 

I have made this one so many times, I don't know if I have ever had to look at the recipe--but it did originally come from Food That Really Schmecks. (..I am sure that shocks you!  Obviously, my love affair with this cookbook, started about the same time as my love affair with this salad...).

Cucumber Salad 
1 English Cucumber
1 green onion, or a few chives
Salt


Dressing
3/4 cup full fat sour cream
1 tbsp sugar
1 tbsp white vinegar
pepper


Using a mandolin slicer if you have one, or a steady hand with your knife if you don't, slice the cucumber very thinly.  Place in a bowl, adding a generous sprinkling of salt, swish the cucumber around to distribute the salt among the slices.  Let it stand for at least 15 minutes--longer is better, giving it another swish whenever you happen to pass by.
Squeeze the cucumbers between your fingers, using both hands and leaving the slices quite limp.
Combine the dressing ingredients adding more or less of the sugar and vinegar until it is "perfect".  Add cucumber and onion or chives, combine well.  Any leftovers are just as good the next day...
Enjoy!

..the most delicious.

I think I ate the most delicious thing in the world today.  Seriously.  You'll think I'm a nutter when I tell you what it is..but then again, if you have tried them, you'll know first hand how incredible the experience is...

Here it is...Floralane  "Elmira's Own" Tomatoes.

Now, let me explain a little, why these tomatoes have hit the spot so precisely today.

1.  It's April, and it has been a LOOOONG winter...and the produce the last month or so has been to say the least, meh...
2.  I stopped buying fresh tomatoes around October...when I could not get the locally grown (or at least Ontario) any more--because, well, have you tried a January tomato from Mexico?????
3.  These are locally grown, in fact the farm specializes in tomatoes of all kinds and has a half acre of tomato plants under a greenhouse roof--and let me tell you it is so worth their effort!
4.  Deep Red, Juicy, Ripe, Gorgeous...you won't believe it until you try it--it's like a little bit of August sunshine in your mouth...

Here is my favourite tomato salad recipe...I think I have shared it in a slightly different version already.  You can use all tomatoes, all cucumbers, a mix of both it's up to you--such a great and easy side dish, in the summer, we have this one at least 2-3 times per week...

Creamy Tomato Salad
1 pkg grape tomatoes sliced or 2 tomatoes cut into chunks
3-4 tbsp full fat sour cream 
1 tbsp sugar
1/2-1 tbsp white vinegar or red wine vinegar or chive vinegar or lemon juice
cracked black pepper


Mix sour cream, sugar and vinegar together (you may need to add more sugar and/or vinegar--keep mixing until the taste is just right...)  Add black pepper and tomatoes, toss and serve.  This dish is better at  room temperature.


Tip:  you can also add some chopped green onion or chives too--delicious!

On the Brain

I don't know about you , but sometimes I get a recipe/ingredient/idea in my head and I can't get it out.

So goes it these days with Napa Cabbage.  As I eagerly await the arrival of fresh Ontario produce, I am making do with what is "not too bad" at the store-Napa Cabbage being one of the candidates.  We have been eating cabbage salad at least once or twice a week for the last little bit...sourcing out new recipes and tweeking existing ones.

Here is a new/old one...new dressing, same salad parts...turned out very yummy--pretty good for "not so bad" produce!

Napa Cabbage Salad with Cashews

1 head Napa Cabbage, sliced thinly
2 green onions, chopped finely
1 red pepper julienne
1/4 cup fresh cilantro chopped
1/3 cup coarsely chopped cashews


Dressing 
2 1/2 tbsp olive oil
1/2 tbsp sesame oil
2 tbsp rice vinegar
1 1/2 tbsp soy sauce


Whisk dressing ingredients together and pour over salad ingredients.  Toss well.  Done.

Thanks!

Just wanted to pass along a note of thanks to all you loyal readers!  Your thoughts and love are much appreciated!
...and a special thanks to my Number One fan (..if you don't know who you are, we had lunch today--and it was awesome! :).  Just knowing that I have inspired you to think differently about food--and that you and your family are enjoying the benefits of those changes, has made every bit of this "Food-ivore" journey worth every second!
...and if you want to start a fan-club, I wouldn't object !! Ha!

I can't think of a better way to spend my time or energy--you all inspire me!
Thank you!

I am always on the lookout for a new salad recipe--it is such an easy way to incorporate more vegetables in your meal and to add a quick side dish!
I found this recipe today online at www.simplyrecipes.com and adapted it a little to what I had in the fridge and cut the recipe in half.  Here is the original recipe, I switched out the almonds, radishes and snow peas, and added walnuts, red peppers and carrot--I think any veg would be great in this one!
Madeleine declared it "brilliant"!  I can't think of a better endorsement than that!

Napa Cabbage Picnic Salad Recipe

• 2/3 cup slivered almonds
• 1 head napa cabbage thinly sliced or shredded
• 12 ounces snow peas, strings removed, rinsed and thinly sliced
• 1 1/3 cups thinly sliced radishes
• 1 1/3 cups thinly sliced green onions (including greens)
• 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

• 3 Tbsp rice vinegar (seasoned or unseasoned)
• 2 Tbsp sugar
• 2 Tbsp soy sauce
• 1 clove peeled and minced garlic
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne powder
• 1 cup mayonnaise

Method

1 Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Serves 14-16.

Two Thumbs Up

We all like to feed our families things they like.  The trouble is, sometimes what they like, isn't always the best thing for them.

As I am sure you have gathered thus far, we have gone to great lengths to eliminate a lot of the things that aren't so good for us, or altered the recipe to make them "better", nutritionally speaking.  This has been really successful almost without exception.

One of the side effects of this has been the addition of certain foods that we had not eaten much of before--turns out they are some of our family favourites!  Who knew the kid would CHOOSE bean salad over chicken nuggets or stir fry over pizza?

When you let your families try things (sometimes MULTIPLE times!), you may just be surprised when they finally give the two thumbs up on something you never thought they would eat!

Bean Salad with Cumin Dressing adapted from Food.com 
(...Madeleine gave this an enthusiastic "20" thumbs up tonight!!)

• 1 tbsp red wine vinegar
• juice of 1 lemon
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 1/2 tsp ground cumin
• 1 tsp paprika
•  3 tsp olive oil
• 1 can chickpeas, rinsed and drained 
• 1 can black beans, rinsed and drained 
• 1 tomato, chopped
• 1/2 red  peppers,chopped
• 1/3 english cucumber, chopped 
• 1 tbsp fresh thyme
•  1 tbsp fresh cilantro 
•  salt and pepper

• 1/4-1/2 cup feta cheese                                                                                                                                          Whisk vinegar, lemon juice, oil, garlic, cumin, paprika, chilies together.  Mix beans and vegetables together.  Crumble feta over beans, add thyme and cilantro, toss and add dressing.  Toss again until well mixed.  Let sit for at least 1/2 hour before serving.                                                 

Wellness Siesta

The greatest wealth is health.  ~Virgil

Did you miss me?  It was an unplanned leave for a few days and  it was much needed! Time to rejuvenate a little...part of my "wellness" plan this year!

Work/life was beginning to feel a little unbalanced, what better way to gain a little balance than a couple of days off-- feet up, a good book, a happy family and good food?

When you're ready for your Wellness Siesta, try this one--good for lunch, good for dinner, good as a side dish too!

Mediterranean Lentil Salad (adapted from Victorian Epicure)
1/3 cup Greek Style Salad dressing
1 can (19oz) lentils (drained and rinsed) or 2 cups cooked red or green lentil
1 large tomato chopped
1 red pepper chopped
1/2 green pepper chopped *
2-3 green onion chopped
1/2 cup feta cheese crumbled
s&p to taste


*this recipe originally called for roasted peppers--easy to do follow the directions here, but I often just add the fresh peppers--both ways are yummy.


Add all ingredients and toss.  Allow to sit for at 1/2 hour or so...the long the better!  Will last for a couple of days in the fridge, so make some extra for lunch!

Spring is in the air...

Did you feel it today??  Spring is in the air...maybe wishful thinking for the middle of February!  It was lovely and mild though--even a bit sunny this morning--you can't ask for much more on a middle of winter day!

All this mild weather has got me hankering some lighter, more summery foods--do you find you get to that point in the middle of the season where you are already craving foods from the next season? Happens to me without fail every time!

Here is a great salad recipe--great for lunch or on the side of BBQ.

Lemony Chickpea Salad
1/4 cup Greek style salad dressing 
Juice and zest from 1 lemon
1 can chickpeas drained and rinsed
1 small red pepper diced
2 green onion dices
cracked pepper to taste


Whisk the salad dressing, lemon and zest together.  Add Chickpeas, pepper, gr. onion  and toss.  Add cracked pepper.  Serve at room temp.  This salad gets better the longer it has been sitting...so if you have time, make it a couple of hours in advance.

Can you be still?

Did you ever stop to taste a carrot?  Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie.  ~Astrid Alauda

Can you be still while you eat?  Still enough to really taste what you are eating?  Still enough to taste the beauty and the energy?  Still enough to be thankful for your meal?  Stillness comes from within, and can lead to such a dramatic change in how you eat and enjoy your food.  Be still...

Grilled Portobello Mushrooms with Tomato and Avocado Salad

6 portobello mushrooms with the stem removed

1 avocado

1 tomato

1/2 cup crumbled feta

1-2 tbsp lemon juice

2 tbsp olive oil

1 tbsp fresh basil torn or snipped

salt and pepper

Whisk together lemon juice, olive oil, basil and S&P.  Add chopped tomato, chopped avocado and crumbled feta.  Let sit for at least 20 minutes, stirring occasionally.  

Brush mushrooms with olive oil and sprinkle with cracked pepper, grill over high heat until it has nice grill marks and is just starting to brown.

Top mushrooms with salad mix and serve.

Tip: these make a great vegetarian meal with a little bread on the side, and/or are just as nice on the side of a perfectly grilled steak!  You decide!

That's Billion, with a "B"

As a continuation of yesterday's post, there is one thing that influenced our decision to be Vegetarian-ish that I haven't blogged about before.  Partly because I wasn't sure how to incorporate some of this information in a "non-ranting", "non-bossing", "non-Peta" kind of way.  So take it or leave it, here it is.

Plain and simple--this info comes courtesy of Michael Pollen--one of my food heroes--check out any of his books, he will inspire you to think differently about our food system, what you eat, and all that.

In North America, we kill 10 BILLION (...yes, that is Billion with a "B") land animals per year for food!  PER YEAR!  That is cows, chickens, turkeys, pigs--seriously 10 Billion!!??!!

I have 2 reactions to this:
1.  Are you serious?  I can't even fathom how many animals that is...why is that remotely necessary to feed 530 million people??
2.  How much waste does this create (on so many levels...)?  How much of this excess in food is not being eaten?--because seriously, how can 530 million people possible eat 10 BILLION animals in 1 year?

Any thoughts?

I thought is was time to post a recipe for "typical" vegetarian food--this is what I used to think of as the "only thing they eat"...Boy has that changed!
I do love this salad though...

My Favourite Salad, with Maple Balsamic Dressing
(you can make as much or as little of this as you like..)


Mixed Greens or spinach or a combo (you can even use romaine if you are in a pinch)
1/2 red and yellow pepper chopped coarsely
handful grape tomatoes, halved
1 carrot, "shredded" with your vegetable peeler
1/2 cup or so of raspberries, strawberries, mandarin oranges or blackberries--any or all of them will work!
1/3 cup roasted Pecans*
1/3 cup fresh grated Parmesan or crumbled Feta
Homemade Croutons if you like...


Maple Balsamic Vinaigrette
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 tsp grainy mustard
salt and pepper to taste.
Whisk all ingredients together and pour over salad and toss.  Keeps well for a few weeks in the fridge.

*Tip: Roasting Nuts is easy in the microwave...in an open dish cook on high for about 30 sec.  toss and continue to cook at 30 sec intervals until nuts are fragrant...


Enjoy!

Cabbage anyone?

My little brussel sprout has adored cabbage since she was wee small.  Sauerkraut especially, but also homemade coleslaw.  I remember going to a potluck one time and she asked what the "green stuff" was on her plate.  "Coleslaw", I told her--to which she replied, "but we NEVER eat green coleslaw!"

Here is a little home style coleslaw--not green--thank goodness.  Bil and Madeleine would eat this every day if I made it!

Creamy Coleslaw

thinly slice 1/2 head of green cabbage, or shred--it's up to you
shred 1 carrot


Dressing
1/3 cup mayonnaise
2tbsp sugar
2 tbsp vinegar
cracked pepper.


Mix dressing ingredients, and adjust to suit your taste (sometimes it needs a bit more sugar, sometimes it needs a bit more vinegar.  When you have it just right add cabbage and carrot and combine well. Top with paprika if you like.

TIP:  My mom adds a little sliced olive to her coleslaw, my mother-in-law adds a little onion--you can jazz it up however you like!
Enjoy!

Ah, the simple life...

Part of our journey thus far in this life has been to learn the art of simplicity.  In all things.  We have really been shown (sometimes in not so gentle ways.. :) how to pare down. How to determine a need from a want.  How to determine what is really important, and what is just distraction.

Sundays are often the simplest days.  Easy to shut out all the distractions--turn off the phone, enjoy what the day brings--be it a visitor, a nap, or a delicious dinner...

Here is a new recipe I developed to go with "Pork-Chiladas"--so good we had them yesterday, and today for dinner!

Mexican Bean Salad

1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 green onion chopped finely
1/2 each yellow pepper and red pepper
1/3 english cucumber chopped finely
3tbsp chopped cilantro (or as much as you like)
1 avocado chopped (and added at the last minute...)

Dressing
1/4 cup olive oil
juice of 2 limes
zest from one lime
juice of half lemon
3 tbsp chive vinegar (or white vinegar or red wine vinegar--you decide)
3 tbsp sugar
salt and pepper to taste


Whisk dressing ingredients together, taste and adjust sugar or vinegar or salt if necessary (no rules here, just make it taste how you like it..).

Toss all salad ingredients (except avocado) in a large bowl and top with dressing.  Stir to coat, cover and refrigerate for a couple of hours.  Just before serving time, chop avocados and add to salad.  Mmmmm....
Enjoy!

It's Official...

Well, it's official.  Since the beginning of this food journey that started nearly 10 years ago, I have lost 60 lbs!  Woohoo!

I can't begin to explain ALL the things that have happened and changed in these last 10 years to me physically, emotionally and spiritually--but I can tell you some of the results.

Not carrying around an extra 50-60 lbs (...that's like 6 bags of potatoes--strap that together and carry it around for the day...no wonder I was so tired all the time!!!), gives me so much more energy!  I can walk farther, faster without breaking out in a cold sweat, my lungs heaving for breath.  I sleep better too.  My clothes fit better (obviously--but I had a moment in the changeroom last week, when I fit into a size 8 pants for the first time in my life! :).  My skin is healthier, my fingernails stronger.  SO many little things, that I could never have imagined as my old overweight self, who indulged in fast food too many times a week.

Here is the truth.
The only things I cut out of my diet were fast food and most processed foods (with the exception of chips and a couple of other "non-negotiables.)
I still eat dessert.  I still eat creamy sauce on my pasta.  I still eat pizza and hamburgers and french fries.  I do eat half the portion size that I used to.  I do eat  a lot more fruits and vegetables.  I do try to balance what I eat--more "good", less "bad".  I do make/bake/cook most of what we eat, I drink lots of water  and I do try to walk almost every day.

That's it--seems too easy doesn't it?
It was small changes-one at a time--nothing drastic, just little bits here and there.  "A journey of a 1000 miles begins with just one step".  A journey to loose 60 lbs started with one less trip to McDonald's. 

Japanese Cucumber Salad

1/2 english cucumber sliced
1tbsp soy sauce
1/2 tbsp rice wine vinegar
1tsp sugar
1/2 tsp sesame oil
dried crushed chilies if you like it spicy


Whisk the soy sauce, vinegar sugar and oil.  Pour it over the cucumber.  Easy--See if you can leave them alone until dinner time!

Enjoy!