Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

All Aldi // Almond Butter Oat Bars

>> Friday, February 8, 2019

So, you guys all know my issues with Aldi lately. It's not them, really, it's me. I figured rather than whine about it, I'd start trying to cook more from scratch again -- using all Aldi ingredients. This particular snack is highly adaptable. You can use most any nut butter you like and add in whatever sounds good. It's also kid and toddler approved, hence the llama in my photo.



ALMOND BUTTER OAT BARS


What you'll need . . .

  • 2 cups rolled oats
  • 1-1/2 cups crispy rice cereal
  • 1/3 cup dried cranberries
  • 1/2 cup almond butter
  • 1/2 cup honey
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Salt, for sprinkling

Method . . .

  1. Spritz a 9x13 inch pan lightly with oil. Set aside.
  2. Melt the almond butter, honey, and coconut oil together on medium heat. Whisk it until smooth and take off heat once incorporated, being careful not to burn the almond butter.
  3. Using a spoon or spatula, stir in the oats, cereal, and cranberries. You can also add chocolate chips (they'll melt), pepitas, or anything else that sounds good to you!
  4. Spread into your prepared pan, sprinkle with a little salt, and refrigerate until firm. Cut into 16 bars.
  5. Alternatively, you can roll loose "dough" into balls for energy chunks.



More Aldi:


Aldi Foods for Picky Toddlers and Kids
$93 Aldi Weekly Grocery Haul
$400 Monthly Food Budget
18 Vegetarian Grocery Staples at Aldi
All Aldi content this way . . . 

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Sharing 20 of YOUR Tips for Healthy Eating

>> Tuesday, February 5, 2019

I'm getting a slow start to 2019 with regard to health and fitness goals. And if you've read here for a while, you know that I often struggle with healthy eating (despite loving healthy food!). I get caught up in my hobby of baking and end up in a cycle of homemade sweets, bread, and -- now -- sourdough bread. I don't want to give up on baking entirely, but I do need to find a way to get back to healthier eating. Not so much for the number on the scale . . . but because I just feel so full and sluggish.

Here are the tips you guys sent me yesterday. My criteria was that I don't want to go all or nothing when it comes to food. I don't want to label foods "good" or "bad" . . . and I want to continue doing some of my baking. You guys delivered some great tips, and here are the 20 that were most shared.



Start the day with a huge glass of water

Resist eating sugar -- even fruit sugar -- at breakfast

Read the book Intuitive Eating

Eat way more protein

Skip alcohol for a while

Choose one meal to focus on and go from there

Only bake bread + desserts on weekends

Drink more water throughout the day, especially before meals

Prep meals on weekends for the whole week

Pack lunch the night before to resist daytime snacking

Stop buying all processed foods

Eat meals on smaller plates

Split lunch up to avoid crashing mid-afternoon

Fill half your dinner plate with vegetables

Roast a large pan of veggies and refrigerate for easy grabbing

Stop eating at 7PM and don't eat again till 7AM

Try sweet potatoes + other whole carbs vs. bread

Eat more healthy fats

Choose fruits that are lower glycemic (cherries, apples, etc.)

Even if it's hard, stick with it for 21 days to make a habit


THANK YOU for all your advice. 

If you, too, are struggling, I hope these tips are helpful to you. I'm sure many of you are in the same place I am . . . we KNOW what to do, it's just a matter of actually getting back into the rhythm. I'm going to check back with you all in 21 days to see how things are going. My main goal is to get in more protein, drink WAY more water, and fill most meals with vegetables. 

(But I also hope to expand my sourdough baking skills this month. I'll just try saving that activity for weekends only. Also: Image source.)

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Weeknight Meals: Vegetarian Tikka Masala

>> Thursday, January 10, 2019

I keep posting photos of myself making this meal on Instagram, but I don't think I've ever formally written out the recipe on the blog. We make this Tikka Masala in the crock pot at least once every two weeks, if not more frequently. It's highly adaptable, so if you have other veggies on hand that you think would work -- use them!

Oh, and I should note that this recipe is made using sauce from Aldi. Here's where you can find all my other Aldi tips, tricks, and recipes.



VEGETARIAN TIKKA MASALA



  • 1 can chickpeas
  • 1 large onion (approx 1 cup), chopped
  • 1 large sweet potato (approx 1 to 1.5 cups), chopped*
  • 1 to 1.5 cups frozen peas
  • 1 jar Tikka Masala sauce from Aldi


* I often use carrots or white potatoes in place of sweet potatoes.

Then just toss everything in your crock pot and cook on high for 3 hours. If you want to get extra fancy, you can make your own paneer, which is an Indian simple cheese you can easily make at home. And your own naan, which is Indian bread to have on the side.

Related

Homemade Almond Milk
Our Go-To Pizza Dough
Homemade Ciabatta Bread
Homemade Muesli
Adventures in Cereal-Making
Homemade Bagels
White + Whole Wheat No Knead Loaf
Three Seed Crackers
Expanding Our Homemade Pantry
Homemade Flax Crackers
Homemade Pancake/Waffle Mix
Awesome Couscous Crackers
My Favorite Hummus
Stephen’s Homemade Pickles
Homemade Applesauce
Red Curry Kimchi


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Nesting: What's In My Freezer

>> Tuesday, September 18, 2018

My in-laws were up visitng over the weekend. While I hadn't planned on it at all, I woke up Saturday morning with this INTENSE NEED to make all the freezer meals I could -- as quickly as possible. I don't really like freezer meals, truth be told. But I have had good success in the past with the dump -- raw ingredients -- freezer meals method. So you basically chop everything, put it in a bag, but you don't pre-cook. Then you freeze and thaw it out the night before you dump it into the crock pot.

I learned this method years ago from New Leaf Wellness. They have a great post with 31 vegetarian meals you can make this way. I didn't use any of those recipes -- I mostly stuck to those tried-and-true meals that we know we like. It's too risky for me to branch out and make unfamiliar fare. Anyway, the dump method is legit. I feel like it makes everything taste fresher. It's also wicked fast.

Rather than getting long-winded, I thought I would just share with you everything I was able to cram into my freezer this weekend. As far as cost, it's tricky because I had some of these ingredients on hand. I can tell you that I spent $65 at the grocery store getting produce, more beans, and some random ingredients. But I made 12 meals (some will have lunch leftovers), several batches of cookies, and a bunch of other items, like freezer waffles.


WHAT I MADE





Tikka Masala with Chickpeas, sweet potatoes, peas, etc. x 2

Note: For this recipe, I just chopped an onion and two sweet potatoes, then I added a can of drained chickpeas and a heaping cup of frozen peas. I plan to just use Aldi Tikka Masala sauce when it comes time to cook.

Irish Italian Spaghetti Sauce x 2

Note: This is a family recipe. It's a can of tomato soup, can of cream of mushroom soup, onion, some Italian spices, and traditionally some ground beef. I used Aldi "meat"balls instead. You just simmer and reduce and then use it to top spaghetti.


Note: I added a heaping helping of ginger to this mix.



Peanut Butter Chocolate Chip Cookies x 2

Note: this is a variation of the Pecan Chocolate Chip Cookie recipe above. If you're interested, I could post it. I mostly just replaced all sugar with brown sugar and did half Earth Balance, half Peanut Butter for the "butter". The rest is the same, minus pecans.


Bag of mixed veggies (kale, cauliflower, celery) to add to smoothies

Gigantic bag of frozen bananas 

36 Padsicles for the lady bits

TIPS


// My favorite storage device for an activity like this is the humble gallon freezer bag. I know they're not low waste, but they stack flat and I don't have to worry about glass breaking (I've never had an issue with it -- but it's always a possibility. I also think it's easier to thaw things that have frozen flat).

// I like to turn the top of the bag (the zipper) inside out so it stands up straight while I toss everything in the bag.

// I made two of each meal because it was easier to buy ingredients in bulk and then chop them all in an assembly line. Likewise, I found it most easy to make meals with similar ingredients (lots of carrots, sweet potatoes, butternut squash, onions, beans, etc.).

// I left out wet ingredients like vegetable stock or Aldi sauces (here's more #notsponsored posts about my Aldi love). I did put in some wetter ingredients, like tomatoes, in. There wasn't too much method to the madness, but it made sense that way. OH! And while we're on stock/broth. I actually bought a stock concentrate and put in the correct amount of that versus planning to use packaged stock/broth. When I go to make the meal, I'll just add water in the amount of stock needed.

// When you're freezing stuff like waffles, naan, cookie dough, cookies, etc., it's best to freeze them first laying flat on a baking sheet lined with parchment or some other  non-stick layer. Then once they're fully frozen you can transfer to bags.

// Try to get as much air out of the bags as possible to help prevent freezer burn. I do the fancy method of actually sucking the air out myself!

// Some of those recipes above are not crock pot recipes. But they work in the crock pot! Trust me. And several of the soups will require blending afterward. Which is annoying. I'm considering getting an immersion blender.

WHAT'S NEXT?


I don't have a clear plan. Obviously I did a lot of soups and stews already. I'm not a big casserole person. I also really don't love pasta. I know I want to make 100 pieces of homemade naan for sides or pizzas. I'd also like to whip up some Sweet potato + beet veggie burgers (x 4).

Otherwise, I'm also planning to get a few very large bags of assorted frozen fruits for smoothies, several bags of Aldi's "meat"balls, and a few convenience things. If you have suggestions or a recipe that you particularly loved, PLEASE SHARE! Space is getting short, but I'm happy to have done so much on this project in just one weekend.

If you have any questions, I'd be happy to answer them either on here (I know my comments app can be weird) or on Instagram.

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Aldi // Foods Picky Toddlers + Kids

>> Thursday, May 10, 2018

I get lots of questions about my favorite Aldi foods. So, today I thought I'd give you guys a quick post about what foods I get for Ada and Eloise. Ada's pretty good about trying new things and getting at least some variety. Eloise, on the other hand, is asserting her toddler independence and is a super picky eater, so it's a challenge finding things she will try and potentially love.

As I have mentioned in the past, we are raising our children vegetarian, so the foods I'll be mentioning are all vegetarian or vegan-friendly. Here's what's in our pantry right now. We have actually eaten through a good chunk of what I bought last week (we adults snack on a lot of these foods, too)!



In no particular order.




I provided links where they were easy find with a quick Google search. Otherwise, we just get whatever they have at the store. It's usually just one brand for a lot of the things I didn't link. Occasionally you'll come across store brands at good deals, like LaCroix, so we do take advantage of those.

Here's an example of an all-Aldi nibble tray I made for Eloise this week.



Some kid stuff we don't tend to buy at Aldi include things like peanut butter, bread, frozen fruit, granola bars, and gummies. It's not that we don't like the Aldi brand, we're just able to buy larger quantities for less money elsewhere (like Sam's or Wegman's store brand). I thought it would be good to include a list of things the girls DON'T like from Aldi, but honestly . . . they pretty much eat everything we've bought. So, now I'm wondering why I called Eloise picky!

Scratch that. We DO NOT like Aldi bananas. They are always green at the store and either don't ripen OR they get REALLY weirdly mushy. My girls love bananas, so we buy them at Wegman's (we also get our non-dairy milk, tofu, and a few other items, like large jars of peanut butter there).

Oh, and if you're curious about how we organize our kid plates, etc.



While writing this post, I also discovered that Aldi has a section on its website with snack recipes using their products! And I am also sure I'm missing a whole swath of things I usually buy. Be sure to share your favorites in the comments!

Also: I need to update my Vegetarian Staples at Aldi post! They have so many more options since the last time I wrote about it. Still no tofu, though. Boo!

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My Major Parenting Decisions, Explained

>> Wednesday, April 25, 2018

People are nosey by nature. And I'm an open book. I get so many DMs about different lifestyle and parenting choices we've made with people asking why we do it that way, how it works for us, etc. Usually it's people who are mulling over their own decisions and looking to gather info. So, I figured I'd post some thoughts on the questions I get the most frequently. This is just what works for us as a family. It's not what I think everyone should do by any means.



Our kids are vegetarian and always have been.


So many of you asked me yesterday about why our family is vegetarian and if our kids still are or if they're ever eaten meat, etc. Lots of variations on the general theme. I've written about it in the past, but -- in short -- I decided to stop eating meat when I was 13. I never liked meat, so it was purely a dietary preference thing. I haven't eaten meat since and I was vegan for several years in college and different spurts in my twenties. For me, being a lacto-ovo vegetarian works best, which means I eat milk and cheese and eggs, etc. Stephen has been a vegetarian since college, when he actually started as a vegan. He has been vegetarian ever since, but has dabbled in eating fish on occasion. Usually when we're on vacation at the ocean and it is freshly caught that day locally.

We didn't sit down and have a big talk about whether or not our kids would eat meat. It was just this understanding that we have lived a vegetarian lifestyle and eaten primarily vegan and vegetarian foods for a big chunk of our lives. Our kids would follow suit. Ada has had fish but doesn't like it. We feed both girls a lacto-ovo diet because it's what we eat as a family. Neither kid has ever eaten meat. Ada is actually quite opposed. She's getting to the age where she's asking a lot of questions and feels a lot of pride in being a vegetarian.

Now our decision to live this way spans beyond dietary preference. We do appreciate the animal rights, environmental impact, and health benefits of eating this way. It's also cheaper, which is a bonus. This isn't to say I'm forbidding our kids from eating meat, but I do not think I would ever prepare it in the home. But we'll cross that bridge as we come to it. So far, most people in our lives just know we are vegetarian, and it hasn't been an issue. We write it on forms for school and summer camps, and -- just like allergies, etc. -- it's been catered to without any issues.


I have never planned to homeschool.


Don't get me wrong, the idea of homeschooling is very intriguing to me. I love the idea of guiding my kids along their path of learning and allowing a more flexible and, at times, more enriching environment for them to grow their brains and learn about the world. I just think I can do this in addition to a quality public school education.

There is this inherent privilege, though, that comes with being able to homeschool. I feel like it isn't brought up too much. Like, I just know I cannot fully commit to a full course of homeschooling grades K through 12 for my children because -- while I'm not working tons of hours right now -- I know I will want to return to more full-time work in the future. This isn't just for me . . . it's practical for our family that I not leave the workforce for that long. I do work from home now, but I'm hoping to expand on those hours after all my kids are school age.

I can totally geek out when I look at different homeschool curriculums. I love the creativity and space that it allows. The flexibility with scheduling, etc. But honestly, my husband is a public school teacher. For this reason, I do support public education. We moved specifically to a school district that is consistently ranked in the top two in the area (Stephen's school is the other top). Plus, the flexibility is nice . . . but we wouldn't be traveling throughout the year since Stephen's job doesn't allow for time off.

Instead, we try to use our summers to get those less-traditional opportunities. I am hoping whatever job I choose in the future will allow for flexibility in the summers so we can enjoy this time as a family.


I will continue to stay at home/work from home.


Yes. Money. It's not the smartest financial thing, perhaps, for me to be at home with part-time hours. Stephen and I both feel strongly that me being home is important. I see working moms totally rocking their situations, and there are times when I look longingly at the structure their days permit. When my kid is screaming and skipping naps, I wonder what it might be like to be at lunch in my old office in peace and quiet. But I know that working moms deal with so much too, like astronomical daycare costs and feelings of guilt, etc.

It's like a no-win situation. Stephen coaches two sports, which I complain about, but it gives our yearly income a nice boost. Now that we're getting close to paying off student loans and other debts . . . we have more wiggle room. This isn't to say I'm comfortably living large over here. I'll do an updated budget post soon. I cherish this time I get to spend with my kids. I surely complain at times, but I think we all do from time to time.

I do plan to either expand freelancing hours to more full-time or to go back to a FT or PT real-life job when my kids are all in school. But, as I mentioned earlier, I'd like to have a schedule that allows me to enjoy lots of time in the summer with my family.


I cloth diapered, then didn't, but might again.

Several of you have asked if I plan to cloth diaper baby number three. I had plans to do it with Eloise. I did it for nearly a year and a half with Ada. But I got sucked in by the convenience of Aldi diapers. They have worked wonderfully for us, and they don't cost terribly too much. But along the way I have felt guilty tossing out so much trash. Like, really guilty at times. And I look at our budget and how I may need to step back on my freelancing hours . . . cloth may be in our future.

I do have an impressive stash that would work well for the new baby. I think I'll write more about this in a baby-related post. To summarize, I support cloth diapering. But I don't understand people who rave about it. It's poop and pee that you have to get up close and personal with. As much as supporters say it's awesome . . . it isn't, like, FUN. So for me, it would be more out of my feelings of environmental responsibility and money. I wouldn't be giddy about it.


I breastfeed. But it's complicated.

I do also plan to breastfeeding this next baby if I'm lucky. I breastfed Ada for nearly 18 months and I breastfed Eloise to age one. With Eloise, I had lot of difficulty because I felt over-touched a lot. Getting used to the demands after years of independence was hard for me. I have no romantic notions that it will be different this time. But, as mentioned above, to save money I know I will need to fully commit.

That said, I feel better prepared this time around for the challenges I may face. I will try to have a plan in place to make sure I don't get too overwhelmed. This may mean pumping more bottles and trying bottles sooner. This may mean occasional supplementation with formula, which did NOT impact our relationship or my supply whatsoever.

In the end, breastfeeding is a very personal choice. And I feel fed is best. I have absolutely no judgement for women who do purely formula, as I was brought up that way. And I have no judgement for women who allow their kids full access to their boobs at all times. I am a more baby-led, but also mom-allowed breastfeeding. I know that doesn't make sense. But scheduling feeds as soon as we're able helps me with my sanity.

I guess more on this will come in another post as well.


We don't bed-share.

While I love the idea and understand the practicality of bed-sharing, it's not for me. I explained this a bit on Instastories a couple weeks ago. While I do room-in with my babies for up to six months (yay reflux scares!) . . . putting my babies in my bed scares the crap out of me, especially in the beginning. I've experienced sleep paralysis and other weird issues that make me truly feel it isn't safe . . . FOR ME. I don't judge, though, because there were a couple times when Ada was small when it worked out very well to get through a tough night.

But I don't plan to bed-share with our new baby. She will sleep next to the bed in a Pack 'n Play (my neighbor was so kind to give me hers with a bassinet attachment!).


We're having three kids. A "larger" family.

I talk a lot about saving money. So some people -- family included -- have asked why we would add another child to our family is money is a concern. That's complicated. And it's hard to fully explain. First of all, family size is another highly personal issue, despite how visible it is to society. People are always going to comment. But when thought long and hard over whether or not adding a third would be good in our case.

When we were going through infertility and recurrent pregnancy loss, our ideas of being a family of five really solidified. We realized that we value the people in our lives more than the things. We may not be jetting off to Disney world. We may not have a fancy van with heated seats, automatic doors, etc. (I've been lusting over these lately!). We may just be camping and living on the simple things in life. But we felt strongly that if we didn't go for number three, we'd regret it.

And that's OK. College is a question some have specifically asked about. This is a HUGE topic, so I'm going to gloss over our thoughts. I do not feel that it is my responsibility as a parent to pay for full college for all my children. I feel it is my responsibility to help my children find their path in life. I'd like them to at least go to community college . . . but I am not going to teach them that a four-year school is THE PATH, as we were taught. My parents generously paid for half my education. I worked and got loans for the rest. And I shouldn't have gone to a private, out-of-state school. It's my responsibility to help guide my kids to better choices that will be good for their education and financial futures.

That said, we truly value education, so we will help our kids with whatever they choose to do.


We let our kids watch television. Sometimes lots of it.

Eloise is watching Sesame Street as I type this blog post. As a work-from-home mom, I have utilized television with both my girls to get things done. I am also very present with them and play with them many hours each day. We spend lots of time outdoors. We go to museums and play centers. But television -- in my humble opinion -- is totally fine.


I don't coach learning at home.

This is getting rather long.  So I'll go over one last topic. Many have asked what I'm doing to teach Eloise things at home. And the answer to this is "nothing specific". With Ada, I definitely went out of my way to be like: "Look at the blue ball. Blue. Can you say blue? Where's the blue ball?" You get the point. Anyway, some of this is OK. And when it arises naturally, sure -- I do it. But I don't work in coaching the alphabet, shapes, etc. throughout the day. Granted Eloise is still young. But I'm in the camp that play gets a lot of this stuff into the mix naturally (we also read lots of books).

So, with Eloise and this future baby girl, I am taking a more relaxed approach. A more learn-by-doing, don't fret the rest approach. I will be sending Eloise to preschool at age three. I may even enroll her in a short program next year for socialization, etc. But I truly feel like young children just need to be young children. We'll sing songs, we'll go out and explore the world, we'll do art projects . . . but we won't sit and do flash cards.

Phew. I feel very much open to judgement now, but I'm OK with that. We all do things the way we do them for a reason. So, it's all good.

* Image source is from Etsy. How cute is that? It's customizable. I may need to get one!

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Sharing Thoughts on Picky Toddler Eating

>> Friday, February 9, 2018

So many of you have asked me how Eloise's eating is these days. I wish I could say we've turned a corner. But, we've hit, like, an even higher peak of picky eating lately. It isn't all bad, but we're definitely in one of those periods of eating ONE big meal every few days and picking the rest of the time. So, it's not all bad . . . just inconsistent and frustrating.

I remember distinctly that she only ate the blueberries:


Despite all my efforts to cook and serve healthy, interesting, and tasty food . . . I have to remember that this phase isn't going to last forever. Or, as a couple of my friends tell me, maybe Eloise will always just be super incredibly picky and never grow out of it and always be super small and never grow much, etc.

Thanks, friends.
That helps.
Sarcasm.

Ada was also picky at this age, but it wasn't quite as frustrating. Some tricks worked with her. Like serving smoothies or pouches when she wouldn't eat solid foods. Heck, I could even puree up e.v.e.r.y.t.h.i.n.g she discarded on her plate and she'd suck it down. I even put scrambled eggs in one of my mixes -- and she didn't notice. Gross but it got the job done.

Ada also loved using the nibble tray. I'd section out different foods -- cheese, fruits, veggies, crackers, tofu, etc. -- and she'd graze for the whole morning to afternoon. I know some people are more for eating proper meals than snacking. I've tried both approaches and Ada's grazing periods were often temporary, punctuated by long stretches of actually eating meals regularly.

With Eloise, I have to take what I can get. The girl will literally starve herself. But at the same time, she'll also eat HUGE meals other days, so I don't think it's necessarily a feeding issue or sensory thing. Last night she ate two scrambled eggs with toast and anything else Stephen would throw at her. She hadn't touched eggs in months. And her preferences of some foods over others isn't consistent enough to pinpoint if anything isn't especially to her liking.

This sounds like a long rant about Eloise. It's not targeted resentment or anything like that. I am just updating to tell everyone that I offer healthy foods. I also offer toddler equivalent junk foods (Goldfish crackers, Nutrigrain bars, etc.). It doesn't seem to matter what it is, my girl is in a picky stage. She eats sometimes. Not others. The doctor isn't worried because she's maintaining her weight and even gaining ever so slightly. So, I'm forging ahead.

I've decided to really give the nibble tray another eager go because when I've tried to wait for proper meals, all hell breaks loose.

I have our old tray, but I cannot find its lid.


And so many of you have asked me where, oh, WHERE can you find this tray!?

Well, here. But it's discontinued and no longer carried by amazon.

Sad face.

So, I'm thinking of buying this oversized silicone ice cube tray that has a lid. It's a 2-pack (glorious!), so I figure I could load one for the morning and one for the afternoon. I like to do berries and peas and other things -- like Cheerios -- that are small and easy to grab.

(This method isn't magic. If you're curious, she only ate the peppers and one section of the Nutrigrain bar.)

PS: If you're interested in what I used to feed Ada -- also vegetarian -- when she was an older toddler/preschooler, check out this Ada's Eats posts with details on that.

Happy Friday!

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My All-Purpose Bread Mix

>> Tuesday, February 6, 2018

I've been in a great groove with homemade meals lately. For us, bread often makes the meal. This isn't to say we don't eat heaps of healthy whole foods. But if we're trying to be successful with resisting takeout and meals out of the house, making tasty pizza and other bread-y things is essential. So, I want to share with you the ONE recipe I've been using to make all of it.

I use this mix for garlic knots, pizza dough, and naan.

It does it all!


What you'll need . . .
  • 3-1/2 to 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1-1/2 cups warm water or non-dairy milk

Method . . . 
  1. In a large bowl, whisk together 3-1/2 cups flour, the sugar, yeast, and salt.
  2. Add in water if you're making garlic knots or pizza dough. Add in milk if you're making naan.
  3. Mix with your hands until a ball forms. You may need to add more flour if it's too sticky to handle.
  4. Knead for 5-10 minutes. I find it's best when I really take the time, but five minutes will do in a pinch.
  5. Drizzle with olive oil and cover with plastic wrap or a damp tea towel.
  6. Let rise in a warm spot for 2-3 hours, until doubled in bulk.

To bake . . . 
  • Divide into small balls to make garlic knots. Bake for 10-13 minutes at 425 degrees F, until golden.
  • Divide into discs to make pizzas. We place this dough on well greased pans and press it thin. Bake with toppings at 450 degrees F for 10-13 minutes, until golden.
  • Divide into fist-sized balls and roll flat for naan. Bake on a pizza stone in a well preheated oven at 500 degrees for a few minutes until golden.

What's your favorite multi-purpose recipe?

I hope to be back into another blogging groove soon. Ada woke up with the stomach bug and I have some big deadlines this week. But we'll all survive! What would you like to see next? Any requests?

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Staying Home Killed My Diet

>> Wednesday, January 3, 2018

When I decided to work from home/stay home, I thought that my eating and drinking would get much healthier. I'd have a whole kitchen of whole foods readily available to me. An oven and many other useful appliances to cook up anything my heart could desire.

The thing is, it's been quite the opposite experience. Being around ALL the food has meant that I eat ALL the food. Even when I plan ahead and have meals ready in the fridge to grab, the snack-attacks set in or I find time to make up different cravings.


When I worked my last office job, I was so incredibly regimented. (Check out Staying Healthy While Working Full Time). Sure, I'd have missteps. I worked on a college campus, after all. I could jaunt down to the food court and get random bagels or cookies at the different coffee shops spread about. But I pretty much did OK (Here's what I'd eat in a typical day). I stuck to eating oatmeal for breakfast (above) and would almost always pack something sensible for lunch (microwave sweet potatoes!). I had a snack drawer and a lot of discipline. My meals were portioned. When I was done eating, I was done eating.

So, why can't I rock this awesome at-home situation? I don't know. Stress from being home with a non-verbal toddler who skips naps and has crazy tantrums gets the best of me on many occasions. And when I have a pressing deadline to meet? Shoveling crap into my mouth always seems to help me power through. Boredom and isolation are other factors. While I love being home, it does get lonely, especially this time of year when I'm not as apt to go out and about. 

As I do most years, I'm trying to start fresh. Trying to approach my situation from a new angle. I got a new cookbook I'll share about soon. I've been mixing together overnight oats (which I don't really love -- but I've been trying new recipes) for more automatic breakfasts. I'm focusing on protein for lunch, even if it means downing a Kodiak Cake waffle with peanut butter.

I've also been wow-ing the family with different dinners. (We'd been in the same rotation for years, including pumpkin chili, veggie quesadillas, breakfast for dinner, veggie burgers, and homemade pizza. You can search these recipes on the blog if you'd like to try them. We've had enough of them, though.)

So, stay tuned for more about how I'm mixing things up. I'm only on day three so far. But the new year is always such a good excuse to keep the motivation going a bit longer. We shall see.

I'd love to know what food goals you have cooked up for 2018! Any recipes to share?

Related:


Simple vegetarian recipes for newbies
15 recipe-lite vegetarian meals to the rescue
Our weekly meals + cost
Shopping for all things Aldi
Our recipes
Posts from my last office job
What I eat in a day, 2010

Read more...

Turmeric Hot Chocolate

>> Wednesday, November 29, 2017

I'm late to the whole golden milk craze. But we're definitely fans of turmeric in this house. So, while I was sick this last week . . . I set out to create a warm beverage that would help my cold AND taste good. Turmeric is supposedly anti-inflammatory, so I hoped it might help my swollen vocal cords (jury is out). And I don't need to drone on about all the possible benefits of coconut oil. In fact, I'll just be honest with you -- forget healthy. I mixed this up because I thought it would taste good.

It is also a wonderful way for me to curb my Starbucks habit. I'm usually good at skipping the drive-through lines. This time of year? Forgetaboutit. Give me all the red cups. Give them all my money. When you get almond milk or another dairy alternative in your cup. Sticker shock. My drinks are basically $6 a pop, which I find quite ridiculous.

Try this instead!


TURMERIC HOT CHOCOLATE


// 1: Simmer 12 to 20 ounces of unsweetened almond milk (or milk of your choice) on the stove. You don't want it to boil, so keep an eye on it. 12 ounces is good if you want a more decadent, intense cocoa. 20 ounces is if you like a more watered-down steamer.

// 2: In the meantime, mix together the following ingredients with a fork.

It'll be a thick paste.
  • 1 heaping tablespoon cacao or cocoa powder
  • 2 heaping teaspoons coconut oil
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon maple syrup, more if you like
  • Squeeze of fresh ginger is optional, but highly recommended


// 3: Then whisk the chocolate paste into the simmering milk until well combined.

Pour into a to-go mug.

Enjoy.


What is your favorite warm beverage to make at home? I mean, I'm not above mixing together some instant hot Swiss Miss either. We're not fancy here.

Other good stuff:

Read more...

Expanding Our Homemade Pantry

>> Tuesday, August 22, 2017

If you follow me on Instagram, you’ve seen my many food adventures this month. Stephen and I are trying to continue out frugal accomplishments by making more and more of our foods from scratch. Many of you have been interested in the recipes and methods we follow, so I figured a post was in order.

Today I’ll cover the more frequent items we’ve been cooking up. But I’m sure I’ll add to this list in the future. And be sure to check the links at the end for a more comprehensive list of the things we regularly make to stock our homemade pantry.

Yogurt



Ah, yes. Yogurt. I waited years to try making this on my own because the idea of it was daunting to me. Thing is, you can easily make yogurt in your slow cooker. A gallon of milk costs me around $1.65 to $2 and yields 8-9 cups of the stuff.

I currently follow this recipe in my crock pot. It is for Greek-style yogurt . . . but that really just hinges on how much you strain it. I tend to do a slightly thicker than regular and thinner than Greek consistency. That’s the beauty with homemade yogurt -- it’s customizable.

Now, I am investigating a few more that might create less waste and yield even more result. I hear if you use powdered milk, it thickens the batch so little straining is necessary. I began my batch by using a cup of the Siggi’s plain yogurt as my starter. The first batch was very similar to the Siggi’s and later batches (using homemade starter) have been more sour. But you can sweeten them up with honey, maple syrup, or -- my favorite -- peanut butter.

Also: I always use non-fat milk.

// Mozzarella Cheese



Mozzarella was also on my bucket list for many years, but actually buying vegetable rennet made the whole thing feel like a production. Oh, and I suppose I should also mention that I only very recently bought a rapid-read food thermometer, which has been a game changer for making all things dairy. Oh, and cheesecloth. Lots of cheesecloth, though the less-waste in me has started experimenting with nut milk bags.

I follow this recipe for mozzarella (the image is also from this site -- I somehow deleted mine). You simply heat the milk, add in the rennet and citric acid, strain curds, knead, etc. Then you get this delightful ball in less than half an hour. I’ve made this a few times now. With practice it becomes much more automatic. There’s nothing cooler than looking at a ball of fresh cheese you’ve made from scratch.

Also: I always use whole milk.

// Paneer 



Speaking of cheese, I am addicted to paneer. One way we’ve gained some independence from takeout meals is by making our own Indian food. I buy the simmer sauce at Aldi and make the cheese a day or hour ahead of time. It’s even easier than making mozzarella. All you need to curdle the milk is something like vinegar or lemon juice.

From there, it’s all about pressing. Here’s the recipe I follow for perfect paneer. I’ll be making it tonight -- with whole milk.

// Ghee



After making paneer, ghee was a natural next step, right? It’s wonderful on homemade naan (getting there in a minute -- just you wait!). It’s also great for cooking stir-fries, eggs, etc. I’ve only made one batch so far, but it’s was super easy.

Here’s the recipe I followed. It keeps on the counter for a few weeks to a month. I used unsalted butter.

// Naan



You guys know I’ve been making my own naan-like creations for years. It all started in college when I lived with a graduate student named Aggrey. He used to roll out these unleavened dough balls and cook them on the stove-top like he did back home growing up in Africa. I slowly developed my own version of a flattened, more savory pancake.

My favorite recipes include the following. We make different kinds according to our moods.

// Sandwich Bread



I searched far and wide for a suitable sandwich bread recipe. Something reminiscent of store-bought, but oh-so much better. And about a month ago . . . I found it. The perfect white bread recipe. It turns out flawlessly every single freaking time. My only sub is that I use canola oil in place of butter inside the bread. I may start brushing the top with ghee.

I’d like to slowly modify this to include more whole grains, but bread can be tricky. I’ll report back soon.

// Jarred veggies in brine



We’ve started jarring + pickling lots of veggies in the fridge -- from zoodles to jalapeños and more -- and I basically just chop them up and pour in this brine. The instructions say to wait until the brine is cool to add it to the veggies, but I actually like it hot with things like jalapeños. It makes them so soft and delicious.

// Seitan



It had been years . . . but we dusted off the old seitan recipe.

Now we make this stuff weekly. So much less expensive than buying Field Roast. I’ll have to do an updated recipe, too. We’ve been seasoning it in all different ways. We’re still making seitan dogs, too. And the other night, Stephen made a pulled-pork-esque thing with BBQ sauce! Did you know that vital wheat gluten is full of protein? It’s true.

// More pantry goodies


Homemade Almond Milk
Our Go-To Pizza Dough
Homemade Ciabatta Bread
Homemade Muesli
Adventures in Cereal-Making
Homemade Bagels
White + Whole Wheat No Knead Loaf
Three Seed Crackers
Homemade Flax Crackers
Homemade Pancake/Waffle Mix
Awesome Couscous Crackers
My Favorite Hummus
Stephen’s Homemade Pickles
Homemade Applesauce
Red Curry Kimchi

Read more...

Vegan Banana + Zucchini Bread

>> Friday, August 4, 2017

It’s that time again -- time to eat #allthezucchini. Every year I made zucchini bread, sometimes I combine with banana bread. Sometimes I add chocolate chips. This year, I figured I may as well combine all three to make a mega-bread of sorts. You can actually bake this mix into muffins, cake, or bread. It’s your call. I’ve given you the bake times to make any option work.

Without further delay, here’s the recipe. Perfect for a weekend baking session!


BANANA + ZUCCHINI BREAD with chocolate chips


What you’ll need . . .
  • 3 large ripe bananas
  • 1 cup canola oil
  • 1 cup soy or almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup sprouted wheat flour*
  • 1 cup coconut sugar
  • 2 teaspoons apple pie spice (or mix of cinnamon + nutmeg)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup vegan chocolate chips (optional)
  • 1 to 1-1/2 cups shredded zucchini
*I used some King Arthur sprouted flour I found at my store. It worked wonderfully, but I do think plain old whole wheat would work fine, too.


Method . . . 
  1. Preheat your oven to 350 degrees F.
  2. Mash bananas until as smooth as you can get them. Then whisk together with the canola oil, soy milk, and vanilla extract.
  3. In another bowl, whisk together the flours, sugar, spice, baking powder and soda, and salt.
  4. Then pour the wet into the dry ingredients and mix until just combined.
  5. Fold in the chocolate chips and zucchini shreds.
  6. You can bake in muffin tins, a cake pan, or a bread pan. If you bake in muffins, they take around 30 minutes. In a square glass cake pan, around 40-45. In a glass bread pan, maybe 50-55 or so. Basically, you want a toothpick inserted into the center to come out clean. The top should be a nice, golden brown.
  7. Let cool for 15 minutes before slicing. 


Related recipes:


Read more...

Meal Plan, Takeout Fatigue, etc.

>> Tuesday, July 25, 2017

Before I get into the meal plan for this week, I don’t check Facebook all that often anymore. However, someone added me to a group that I do find quite interesting. It’s called the Non-Consumer Advocate. It’s all about finding ways to do things without necessarily spending money or otherwise consuming. Or if you do spend money, how to be smart about it. If you’re interested in that sort of thing, I highly recommend joining!

So, you’ve seen our $98 Aldi haul for this week. Our meal plan this week is nothing shocking or particularly interesting. I am trying to use up the things we have left over from vacation. (PS: Want more meal planning? Here’s the last time I wrote about this subject. And here’s all my posts on it.)



I’ll just be giving you the dinners we’re eating. Breakfasts are usually eggs and toast for Stephen, a protein smoothie for me, cereal + fruit for Ada, and waffles for Eloise. Lunch has been quite random as well this summer. I’m still trying to eat raw once a day, by the way. Should I do an update on that? Let me know in the comments!

Also: I’m trying to get Ada into more diversified eating, so I’ll try to touch on this subject another day. Snacks are things like Greek yogurt mixed with peanut butter, popcorn, carrot sticks, homemade granola bars, etc.

DINNERS


The girls will eat the veggie burgers, quesadillas, pizza, hummus, omelets, and Mexican quinoa dish with us. Or at least try. We also have some staples on hand for them, like mac and cheese or pierogis, if we think they won’t enjoy a meal (or if we’re eating at different times).



Thoughts on Eating Out


We definitely have takeout fatigue. I loved sampling cuisine from our favorite restaurants while on vacation. That said, it was mega-expensive (regrettably so!). And you know what? I missed cooking. I think we may even make better meals than some we get out. While a good meal out can certainly be a nice indulgence -- even a regular one -- I think we’re going to skip for a while. Even with my birthday coming up, a home-cooked meal seems much more pleasurable than anything else right now.

You get a lot of facts and figures if you look up how much the average family spends going out to eat each year. I estimate that we probably spend around $50 a week on an average week getting a mix of takeout, dining out, etc. That’s figured into our “entertainment” budget category. So, if we stopped doing that . . . that’s $2,600 a year. I only took the time to figure this out just now.

And now I feel a bit sick to my stomach. Do you know how many places that money could go? Holy moly.

What’s your policy on going out to eat? I doubt we’ll stop doing it altogether. But I’d like to save it for only special occasions. Maybe once a month? That sounds like cutting to the bone, but I think it’s doable. 



Recipe Liberation


Here’s my parting idea for the day . . . and it’s something I’ve neglected to mention on the blog. I rarely follow recipes (even my own) exactly. Well, if I have everything on hand, yes. But if I’m missing ginger for a stir-fry, for example, I’ll skip it. Of course, it’d be nice to get the extra flavor, but usually there are other spices + things that will do enough of the heavy lifting. If the ingredient is non-essential, like peppers for veggie quesadillas, I’ll leave it out, too. (This rule doesn’t apply with baking usually. Especially with things like baking powder, baking soda, etc.)

Anyway, I guess what I’m trying to explain is that cooking can be flexible. I am sure many of you know that. But I think some others think we must follow recipes exactly. Not the case at all! You can make all sorts of substitutions, swaps, and omissions. Heck, you can add things, too. It takes time to get cooking right. You’ll make missteps along the way. But you may even make something particularly delicious -- accidentally.

I’ll be back soon with a recipe for Greek salad, homemade granola bars, and some notes on getting back to from-scratch cooking and baking. Feels good.

Read more...

Aldi Haul + $400 Monthly Food Budget

>> Monday, July 24, 2017

I am in super productive mode now that we’re home from vacation. I have tons of freelance work this week. Our house needs a good tidying and deep cleaning. And -- honestly -- our budget needs an overhaul. Whenever we find ourselves needing a reset, I look to what we’ve been eating. So much money goes to food. We got especially lazy despite meal planning while on vacation and ended up spending mega-bucks keeping our tummies full.

I’ve started going through our pantry to take stock of what we have. You know what? We’re eating entirely too much packaged and convenience food. This habit started slowly when I had morning sickness and didn’t feel as much like cooking. Then with the newborn days and Ada’s first year of packed lunches, well, it increased and took a strong hold.


Budget


I’d like to keep our food budget to around $400 a month. Heck, one month I got away with only spending $291! (We have a CSA share that works out to a bit more than $20 a week. Unfortunately, our pickup person fell through while we were on vacation, so this week we didn’t get the share. I had to spend more than I wanted -- but am hoping to stick closer to $80 in the next weeks.)

Game plan:

  • Meal planning
  • Shopping at Aldi exclusively*
  • Making more from scratch
  • Kicking packaged foods to the curb

* We cannot get tofu or Earth Balance butter spread at Aldi, but those -- I think -- are the only exceptions.

I’ll be writing more soon, but I thought I’d just start with our $98 Aldi shopping haul.


The Haul


Here’s what we bought, in no particular order:


Toasted sesame oil
Pierogies
Toaster waffles
Dried mango
Baby food x 5 squeeze packs
Jarred jalapeño peppers
Whole grain bread x 4 loaves
Organic mac and cheese
Organic grape tomatoes
Bananas 
Raisins
Package of kale
4 avocados
Carrots
Baby carrots
Cucumber
Spring mix
24 ounces blueberries
Organic BBQ sauce
Organic peanut butter x 2 
Veggie refried beans x 2
Tomato paste
Sliced gouda cheese
String cheese
Chili lime cashews
Yogurt tubes
Ricotta cheese
Canned beets
Canned carrots
Canned veggie mix
Whole milk
Organic soy milk
Sparkling water case x 2
24 eggs
Medjool dates

You may notice randomly that I bought like four loaves of bread and lots of refried beans, etc. I picked up a few things in bulk that I knew we’d use over time, but not all in the next week. Also: packaged foods. I wanted to get away from buying chips, cookies, granola bars, juices, individual sized anything, and junk food. I did a pretty good job during this shop, but I could definitely improve.

For example:

  • I could just start giving the kids regular yogurt sweetened with honey or jam versus the yogurt tubes. I can make toaster waffles and freeze them in bulk.
  • We could buy a new CO2 canister for our Soda Stream and make sparkling water at home.
  • I could buy some reusable squeeze pouches for Eloise. She doesn’t do a lot of baby food, but it’s nice to have them on the go.
  • As an aside, my favorite reusable grocery bags are these ones that are mesh. They are so compact, yet they stretch to accommodate so much. I am always so pleased when I’m packing up at the store. And my market basket does some massively impressive heavy lifting.
  • I think I may write a post about the swaps I’m going to map for packaged foods. It’s actually something I want to research and write so I have the information to use myself!

There are times when I want to turn this blog into one entirely about shopping for groceries and saving. Tips and tricks on making food cheap. I don’t know. I feel very motivated, so I think I may just blog through my own thought process as it rolls.  A lot of my Aldi posts are from like 2014. I think I need to update them because as I look through the photos, it becomes clear to me just how much the store has changed (for the better!).

Related Posts


In the meantime, I have some good posts up from when I am doing things the optimal way, so if you’re looking for some ready tips -- check ‘em out.

18 Vegetarian Staples at Aldi
What’s Great + NOT About Aldi
What $77 Looks like at Aldi
Monthly Groceries for Less than $300 at Aldi
Grocery Budget -- Dollars and Cents

Monthly Shopping?


What about shopping for groceries monthly? I did it for four months in a row, and it was pretty awesome. It required some advanced planning, though. And the summer hasn’t been working well for that. That said, I may try to revisit this approach again when the school year starts. I found that shopping monthly did contribute to buying more packaged foods, though. Let’s explore this another day.

I’ll be back soon with our meal plan for the week and a recipe for some granola bars I’m making with Ada.

Read more...

Our Week's Meal Plan

>> Monday, June 19, 2017

Do you have a favorite cookbook? I do. Well, I actually have several. I'm a big fan of the Martha Stewart Baking Handbook. It's where I learned how to make anything from bagels to ciabatta to English muffins. Lately, I'm digging the Fit-It and Forget-It Vegetarian Cookbook. The recipes are really easy to make, and you can easily search by ingredient to find the ones that will use up what you have in the fridge and pantry.

Anyway, I thought I'd share my meal plan for the week. We started getting our CSA recently, so there will be a great injection of fresh, local produce into our lives. Sometimes I don't know what to do with all of it! But that's part of the fun.

I go back and forth on the going-out-to-eat line in our budget. On one hand, it's an obvious thing to cut out to save money. On the other, going to restaurants is fun. You get to try new things. How I feel about it right now -- today -- is that I'd like to save it for special events. As a result, I've been spending a bit more on our weekly groceries so I can make satisfying meals Monday through Sunday.


Meals:


MONDAY

Roasted asparagus with BBQ tofu (from the book) sandwiches

TUESDAY
 
Beans + Greens (from the book) and yogurt biscuits.

WEDNESDAY

Veggie burgers with kohlrabi slaw and baked sweet potato fries.

THURSDAY

Summer Risotto (from the book) with eggs +  sauteed Swiss chard on the side.

FRIDAY

Homemade grilled pizza topped with whatever veggies we're in the mood for.

SATURDAY

Coconut yellow curry tofu + veggies with 5-minute naan.

SUNDAY

Sloppy lentil Joes with side California Salad (from the book).

Frugal tip:


I have been buying supplemental veggies in the freezer section. I sometimes even get the fancy stuff, like bags of cauliflower rice or marinated mushrooms. (And, yes, I have to go to Wegmans for this a lot of the time. Aldi doesn't have the same cool stuff you'd find at Trader Joe's. You lucky people with Trader Joe's!) While the price point may not seem smart compared to fresh in some instances, I find we actually save money having ingredients on hand that cook up fast versus submitting to takeout.

More good stuff:


What's on your menu this week?

Read more...

ROAD // Zucchini Noodle Salad

>> Thursday, May 11, 2017

My first recipe is what inspired this whole series. And you don't need a pricey spiralizer to make it either. Of course, I've seen the ones that attach to KitchenAid mixers, but they come at a premium (may make a nice gift, though -- I doubt my cheapie can make beet noodles). One of the most popular tools on Amazon is around $20; it has a handy handle and makes very neat looking noodles. I, on the other hand, have a bare bones model. You hold it in your hand and twist. It makes large and small noodles and costs around $12.

However you slice it, this is what you want in your life:


RAW ZUCCHINI NOODLE SALAD


What you'll need . . . 

  • Half a bell pepper, sliced
  • Half a large zucchini, spiralized
  • Half an avocado
  • Few tablespoons water (or kombucha*)
  • Couple tablespoons almond meal
  • 1 clove garlic
  • Salt, pepper 

* I added some ginger kombucha because I happened to be drinking it when I made this dish. If you use plain water, consider adding a bit of apple cider vinegar just to give the sauce a little extra flavor.

Method . . .
  1. Toss your veggies into a medium bowl. You can add more variety of veggies if you like, too. I just happened to have these on hand.
  2. Then put your avocado, water or kombucha, garlic, and almond meal in a food processor. You want to get a thick sauce, so play around with the ratios until you reach your desired consistency. Mine was like lowfat yogurt.
  3. Toss everything together and top with the salt (I'm loving pink sea salt lately) and black pepper to taste.

This meal took about five minutes to prepare from start to finish. It serves just one person, which is how I'll approach all meals in this series. It's best served fresh or else your avocado sauce may brown.

And if you want to read more about Raw Once A Day, check out yesterday's post.

Read more...

The ROAD + Opening Up About Food

>> Wednesday, May 10, 2017

For quite some time, I have been spinning my wheels on the blog. I haven't had a direction. I get compelled to share one thought or another idea. But nothing every stays cohesive like back in the good old days. I also haven't shared much in the way of recipes -- at least not consistently, which is what a lot of you came here for in the first place.


Well, today I wanted to open up and share with you about all things food. You know I struggle with sugar. You know I eat lots of desserts and breads and all those "bad" things. In the last several years, it's been worse than ever. That's why I probably haven't shared much. I don't cook as much as I used to. And what I eat is almost embarrassing at times. I hate making excuses. Still, going through what we went through to get and stay pregnant with Eloise took a toll on my mental and physical health in many ways.

For starters, I am struggling to get back into the running shape I was once in . . . not just from pregnancy, but from all the miscarriages and time off I had to take during TTC. My mileage and pace steadily declined, and I'm fine with the reason. She's almost one, and I'm forever thankful for her. But it's SO hard and quite humbling getting back. It makes me less excited to run. It feels like a chore despite how much I love it. I also just lack energy to exercise from my poor diet.

Along with exercise woes, I became a sugar monster beyond my wildest dreams nightmares. I fully admit I used food to cope with my emotions (especially when you can't use alcohol during countless two week waits, amIright?) and haven't looked back until very recently. I tried Weight Watchers earlier this year with some success, but I haven't shared much because it didn't stick. I wasn't mentally ready to clean up my act.


Something about the weather (silly) and -- more -- the passage of time has inspired me to do better. For myself, yes. But with Mother's Day on the horizon, a lot of this has to do with my kids. I look at them and realize that I can do better for them. I want to be around for a long time. I know I don't have total control over it, but I do have control over some aspects of my health. I want to have energy for them. I want to be in a better mood. I want to feel my best. I want them to have good relationships with food, too.

Stephen eats really well. Like, he should have a food blog. You guys would love it. Each night, he bolts through the kitchen in just 10 minutes and makes the most amazing overnight oats, salads, and other healthy eats to take work. He's in the peak of health, and it's quite inspiring. And -- at times -- it can be discouraging to me. Why? I, on the other hand, usually nosh on bread, leftover toaster waffles, candy or desserts, and anything else carb or cheese related during the day. I've barely been cooking. I miss cooking. I miss feeling healthy. I took a look at myself the other day (figuratively) and said out loud:

WHAT has HAPPENED to you?

It was like a swift slap in the face.
Something woke me up.

This isn't my introduction to starting up some program like Beach Body. I'm not going to say I'm going to start replacing my meals with protein smoothies. I have nothing to sell. I'm not doing the Whole30. I'm not going gluten-free. I'm not going vegan. I'm not making any sweeping change to my diet, in fact. You see, I've decided to start small, and I want my blog my way through it for motivation.

I plan to eat Raw Once A Day.


That's where ROAD comes from. I need to eat more raw foods -- veggies, specifically. I hate salads, though. So, I'm on a mission to eat a raw meal just o.n.c.e a day that satisfies and excites me. Salads to fall in love with salads. But there are so many other raw things that can be good. I feel so amazing after eating this way . . . but I know I like my cooked fare, too. So, once a day seems like a great place to start.

I'm sure many of you are like "what's the big deal? I do this anyway!" Eat like an adult, already! And good for you. Right now, this seems like an epic change for me. I'm excited for it. I am hoping eating raw once a day will help inform my other food choices throughout the day, week, month. I am hoping it will shift my mindset a bit. Shake it up.

So, for the time being I'm planning to start sharing three posts a week (REALLY!). Quickie meals that you can make. Raw foods. Easy and hopefully inexpensive ingredients. Maybe many that you can find at Aldi. I'd like to start food blogging again, along with my regular writings, and I feel like taking charge of my health is a wonderful way to get inspired and start. I'll have my first recipe posted for you tomorrow. Spoiler -- it's on Instagram today if you cannot wait!

Read more...

Almond Butter Energy Balls

>> Wednesday, March 29, 2017

I'm not a huge fan of dates. I feel like food bloggers, especially those who do the plant-based or raw thing, use them in many recipes. The texture creeps me out (I'm not a fan of raisins either), if I'm being entirely honest. That said, I found myself sticking them in the cart on my short shopping trip the other day. Why? I wanted to make some energy bites that are low in Weight Watchers points.

I didn't end up doing very well with those trials -- so that recipe is still in development. It's actually getting really close. But I did come up with these guys, which are around 4-5 points each, depending on how you scoop them (flat tablespoon versus heaping).

Immediately after eating them, I get a boost in energy. They're perfect for before or after workouts. That's for sure. I have a 7-miler on the schedule tonight, so I'll definitely be packing a few of these in before I lace up my shoes.


ALMOND BUTTER ENERGY BALLS


What you'll need . . .

  • 1 cup dates, pits removed
  • 1/4 cup smooth almond butter
  • 1 cup rolled oats
  • 1 tablespoon vanilla extract
  • Handful or two chocolate chips (optional -- highly recommended)

Method . . .

  1. Pulse the dates in your food processor until they come together into a ball. 
  2. Then tear that ball up into small pieces (to distribute more evenly in your processor) and combine with the rest of the ingredients.
  3. Pulse until you get a sticky dough. It may not pull together, but it should stick together when you press on it.
  4. Then scoop tablespoon amounts into your palm and roll into a ball. Repeat until you have 12-16 balls.
  5. Keep in an air-tight container in your refrigerator.


I wanted to thank you guys for your amazing feedback and sharing with my whole Real Life // Being Happy post. It's nice to know I'm not alone in how I think and feel. It's nice to know I'm not alone is just being happy with where I am in this world. I am hoping to get some time to respond more personally to your comments today. Nap strike + looming work deadline hasn't been helping in this area!

Related:


Chocolate + Nut Butter Energy Chunks
Chocolate Chunk Energy Cookies
Cocoa + Nut Butter Energy Balls
Cacao Nib Energy Chunks
Chocolate Peanut Butter Energy Bars
Automatic Healthy Eating // Learn to Love Alternatives 

Read more...
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