I am going to take a crack at writing a recipe on a new gadget I found here at WordPress. I am starting with Shepherd’s Pie because we ate it the other night and it was delicious! Continue reading “Shepherd’s Pie with Beans”
For breakfast today I had oatmeal with maple sugar. I splurged and added some Brown sugar too.
For lunch I made a Red Lentil Dal and had it over rice. This is a picture of what was left that I will have for lunch over the next few days. No cooking lunch for a while!
Dinner tonight is steamed butternut squash and pasta with a taste of butter and some parmesan.
These are the toppings for our lunch today. Braggs liquid aminos, bell peppers, celery, olives, pineapple, red onion, and a cashew sauce. It is a version of Hawaiian Haystacks. In a traditional recipe there would also be chicken and a fatty dressing. We like this one:) Sometimes if we are in a big hurry, we will use a can of creamed corn for the sauce.
Here is the recipe for the sauce. It is soooo good!
1 cup cashews
1/2 cup non dairy milk
2 Tbs. Nutritional yeast
2 Tbs. Lemon juice
1 Tbs. Dijon
Dash black pepper
1/2 tsp. Salt
1 tsp. Garlic powder or 6 cloves roasted garlic
Optional: 2 Tbs. Parmesan
Blend it up and use as a Caesar dressing or like I did on rice!
I am focusing on one goal a month. This month my goal is keeping my eating window at 8 hours. I start eating a noon and end at 8. I started doing this more than a year ago but was not 100% consistent so I am working on it. You can read more about the benefits of Intermittent Fasting and find out why I think it is awesome. When I took my course through the School of Natural Healing I learned about how the body digests and assimilates food and I was taught that eating nothing, or just fruit until noon is optimal. That was years ago and now scientists are catching on to it. Interesting how that happens.
I started this blog in 2010 by journaling what I was eating. I have decided to continue on with that for a while. It will help me to keep honest in walking the walk that I teach and maybe it will give you some ideas on how to get more whole foods into your diet too!
- Noon: my daily protein shake after exercising It has 1 cup water, 1/2 cup mixed berries, 1 T. flax, 1 T. hemp seed, 1/2 teaspoon Moringa powder, 1 scoop Amazing Grass greens, and 1 scoop Sun Warrior blend protein powder. I blend it in my Magic Bullet.
- Today’s raw veggies were cucumbers and carrots. I made hummus to dip them in. The recipe was 1 undrained can of chickpeas, 1/4 cup tahini, 2 Tablespoons olive oil, the juice from 1 lemon, 1 teaspoon salt and a small garlic clove. I tossed it all in the food processor. It is a bit runny because of not draining the chickpeas which means it mixes well and dips well. I think I’ll make it thicker next time.
- Dinner was Veggie Pot Pie with whole grain bisquit topping. Yum. I also cooked up some frozen peas and broccoli with some onion and a bit of butter.
That’s it for today. Actually, maybe I should log what exercise I am doing too. Today was an off day for exercise. I take Wednesday and Sunday off but I did work on my planking goal and did 30 seconds. I also did the Tabata method of High Intensity Interval Training with my Hula Hoop ! 🙂 Fun.
These burritos are my 8 year old sons specialty these days. He gets excited if you say you are hungry because it means he can go cook a burrito for you. They are quick and filling and cheap which is nice in a house full of growing boys.
In this picture you will notice our morning oatmeal coming to a boil next to his pan. That’s because he wanted burritos for breakfast instead! He’s a funny boy but he’s turning into a great cook.
The beans we use are most often the ones I have soaked, sprouted and slow cooked so the nutrition is phenomenal. I like to mash them in a hot pan and add some of my home mixed taco seasoning and garlic powder. I add water if it’s too dry and keep smashing until they are the consistency I want. I also like to sautee onions in them sometimes. I have a recipe for them in my Whole Foods Binder along with a tutorial on how to sprout the beans.
He uses corn tortillas because he is sensitive to wheat. We get awesome tortillas from Bountiful Baskets. (Not to mention fresh tasty fruits and vegetables.)
Here is his process:
1. Spread homemade refried beans on a corn tortilla.
2. Roll up the tortilla.
3. Fry in a small amount of coconut oil until crisp.
4. Dip in salsa and enjoy!
Talk about simple. It’s awesomely simple. And cheap. And filling. These are things I highly value these days.
I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.
In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.
The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).
I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.
Thought I’d share. 🙂
I got home late from the farm and wasn’t sure what to eat on this anti-yeast/fungus diet I am on. Pretty much I can’t have any dairy, grains or sugars. Wow, the list of things that I can have is pretty small compared with the list of things that have those 3 ingredients in them! The purpose of the diet is to heal my gut and hopefully get rid of a few pesky things that have been ailing me.
On to the dinner:
I had a stirfry mix in the freezer but it had a flavoring packet in it that was full of preservatives and other things I am staying away from. I looked through my cupboards at things that I can have and found Apple Cider Vinegar – so I added some of that to the veggies that were frying in coconut oil on the stove. I found some wheat free Tamari Sauce, so I added some of that. Then I added some Vege-sal which is sea salt with dried vegetables that are full of minerals and vitamins. That’s all I added and it was delicious. Before I left for the farm that morning I had put quinoa and water in the rice cooker with a time delay. It was ready to go when we got home, so I ate the stirfry with it and loved how it filled me up and was so taste satisfying. I don’t have a lot of time to cook lately, so I appreciate meals that are good for me and quick. It was a yummy end to a long day.
When I came home from the Farmer’s Market yesterday, my husband and 10 year old son were making pizzas in the adobe oven. They said it took less than 10 minutes to cook the first two and they were perfectly cooked.
I was going to take a picture of the pizzas but my phone was out of battery. 🙁
I took pictures later when it had all been devoured.
My 10 year old had made the crust with spelt. We are still figuring out how to make that come out best, but even when it is not at its best it is tasty and everyone can have it without reactions to wheat. It must have been good because it is gone!
Today I did a video that takes you into my garden to get veggies for dinner. It comes in three videos, so you’ll have to watch parts 2 and 3 too to get all the nitty gritty. 🙂
I talk a little bit about pesticides and throw in some about the Stages in my Whole Foods Binder.