A Bowl Full of Green (And this green bowl of pasta and veggies was awesome!)

If I told you I found a recipe that was super easy, yummy and healthy (also vegan and with the potential to be even gluten free -- if that's your jam--) who would call this girl a liar? Yeah, I would too. So I was super psyched when I tried a recipe buried in Chloe Coscarelli's cookbook. She is pretty much a kick a$$ vegan chef whose food is always amazing but not always clean.

I found this recipe and was shocked I never paid it much attention -- probably because it didn't have a picture, let's be honest here. I tend to cook things that have nice pictures. It's what I do (don't judge me.) Recipes sans picture tend to get overlooked and never cooked. But as I was flipping through Chloe's Kitchen looking something easy I could have prepped and ready to go for my dear friend who offered to stay at my house and watch my child and my dogs for a weekend, I stumbled upon this recipe.

So I bought a giant tub of baby spinach, busted out my food processor and made three goes of the sauce (and froze two of them for later.) All she had to do was boil noodles and add some veggies to the same pot for the last few minutes of cooking and add the pre-made spinach pesto. I also just had her use a whole bag of frozen green beans that were already cut into small pieces and the entire bag of frozen lima beans. I figured the more veggies the better. Bulking up a pasta dish with veggies is a super easy calorie saver.

And the entire thing takes maybe 20 minutes. Quicker if your pesto is pre-made. Easy-peasy.

So here is the actual recipe:

1 lb of whole wheat pasta*
4 oz frozen green beans, cut into bite size pieces (about 1 inch)
10 oz frozen lima beans

5 oz fresh baby spinach
3 cloves of garlic
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper

Cook pasta according to package directions but with 5-3 minutes left on cook time add green beans and lima beans to the water. (Vary based on how crunch you like your veggies. I lean toward less time in the water and crunch veggies.) Let cook until veggies are tender and pasta is ready. Drain.

For the sauce, combine spinach, garlic, olive oil, water, lemon juice, salt and pepper. (I skipped the salt and pepper in the sauce just because I tend to like to add it to taste. After having it once I would go ahead and add both right into the sauce.) Pulse until combined.

Put the cooked pasta and veggies into a bowl and toss with the sauce.

And you have your bowl of amazing green goodness.


*the original recipe called for oreccheitte pasta -- I used spirals because I like how they grip the pesto.

**If you aren't looking to make this vegan, a little bit of fresh grated parmesan on top is yummy! I have to watch my dairy intake so depending on how my week has been, I skip this or add it. 

Enjoy!

Amaranth to the Rescue (well not really but I learned a lot anyway)

It is still technically summer in Western PA (even though everyone is gearing up to head back to school!) and with summer not only comes a surplus of sweet corn but a surplus of zuccinni. This is another what in the world do I do with all of this ____________ (insert vegetable here) recipes that came to the rescue. My CSA has been loading me up with zucchini. And I like some zucchini in a salad or to munch on raw but I could not possibly eat all of this zucchini by myself (because of course my daughter licks it and tells me its yucky.)

I decided to cook up some fun zucchini boats to try and trick my 2 year old with the novelty of what we are eating and to free up some space on my fridge. (It totally didn't work. She still licked the zucchini and told me it was yucky. At least I tried.)

I found this really awesome looking quinoa stuffed zucchini recipe and was psyched to make it. I get really excited about plant based protein and quinoa is a great one to have on hand. Most of the recipes I found at first called for some sort of meat stuffing. Yay plants! Until I looked in my freezer (yes I keep my opened grains in the freezer for freshness) and I had zero quinoa and it was the 11th hour. A trip to the store was not happening.

So I got creative. Quinoa is technically a seed and I had some amaranth from my field trip to Bob's Red Mill (best. day. ever.) which is also technically a seed. Sounded good to me and I started to cook it up. Well as it turns out it wasn't the best substitute I ever made. It tasted good but the texture was off. (And I added turmeric so that is why it is yellow - Yay for anti-inflammatory foods. I can use all the help I can get in that department!)

The amaranth cooked up kind of runny and it stayed really small. It doesn't fluff up when it cooks like rice or quinoa. I do think it would make an awesome (and protein packed) sub for oatmeal in the morning -- with a little cinnamon and some blueberries. (Yum!) But it was not the best choice as a sub for a stuffing in my zucchini boats. It kind of oozed out every where. It tasted really good it was just goopy looking (and kind of freaked me out.) So while I will never make that sub again I am excited to try it in other things especially after looking into what amaranth is all about.

Here are some things I learned about amaranth (thanks to http://wholegrainscouncil.org for the lesson!)

• It is a complete protein (Yay!) and for those of us who don't eat meat or would like to cut back on our meat consumption this is a great thing. A protein is considered complete when it contains all 9 essential amino acids that our bodies don't create. In this case amaranth contains lysine -- an amino acid that is typically missing in most grains. 

• It is also good for your heart and studies have shown it to be a cholesterol lowering whole grain (for more information and links to these studies please visit http://wholegrainscouncil.org)

• And it's gluten free -- and with all they hype around gluten right now that seems to always be a plus. 

• It also has a ton of magnesium and iron

I also read that it can be popped, like corn. How cool is that -- I am super excited to try that out and see if it can satisfy when my crunchy munchy cravings hit. Or to throw on top of salads. Or soup.

So if you have a chance pick up some amaranth and try it. Leave any recipes in the comments below. I would love to know what you think and am always on the lookout for killer recipes (that may get my kid to eat something other than fruit and cheese-- but it could be worse.) I used Bob's Red Mill brand as I (indirectly) mentioned above. Because I am obsessed with Bob's Red Mill (it may be my very favorite place in the Pacific Northwest second only to Cannon Beach -- but seriously the corn grits may have been life changing. Not kidding.) 

Fourth of July - Cleaning up Grandma's Freezer Slaw

Happy Fourth! 

I love the Fourth.

I love that the good old colors of the USA can be represented in things with fresh berries. I love that John (typically) doesn't have to work and can come home from wherever he is. Plus we have fireworks, beer, playing outside, grilling and more beer. What isn't to love?

In an effort to bring something a little more healthy to the table this year, I am taking my very favorite coleslaw recipe and cleaning it up by replacing the sugar with honey. I am also mixing in some broccoli slaw with the cabbage so at least there are some extra veggies in there.

Now I am not a creamy dressing girl. On anything, coleslaw included. I love me a good vinegar based coleslaw dressing - just like my Grandma made it.

Now my Grandma's recipe calls for 4 cups of sugar! 4 cups! That is a ton of sugar. When I was google searching vinegar based coleslaw for some other options, I didn't really find anything that would be close to the same. I was torn. Do I chalk it up to a "treat" and just go with it the way it is or do I experiment? Since I have been playing around with recipes (while standing on my soap box preaching about healthy eating) I decided it was in everyone's best interest to clean it up.

And I cheated and bought pre cut cabbage. I hate the cutting part and with the travel this weekend

So here is what I did:

1 bag angel hair shredded cabbage
2 bags of broccoli slaw

And those get dumped in my big travel bowl

 1/2 cup honey*
1 cup apple cider vinegar
1/2 cup water
1/2 teaspoon celery seed
1/2 teaspoon mustard seed

Combine all these ingredients in a saucepan and bring to a boil. Turn down and simmer for 15 minutes.

Add to the cabbage while hot.

Refrigerate or freeze and thaw before serving.

*I played with the honey and didn't really measure it. I mixed everything up in a large pyrex measuring cup to make sure I got all the honey whisked in with the vinegar. The lowest measuremtne was 1 cup. I I tried to eyeball half a cup, but I think it was a little less. I whisked, tasted and added another large squeeze of honey. This did leave my dressing with some bite.

I did consider not cooking the dressing to help keep the health benefits of the honey & apple cider vinegar in tact. However, my love for wilty lettuce won that battle. I love how the hot dressing "cooks" the cabbage a little bit. The slaw still has a lot of bite and crunch but that little bit of heat makes it just a little wilty. (I seriously have a wilty lettuce obsession, borderline problem.) Plus the apple cider vinegar I had was pasteurized so it was already heated anyway. Some say the heating process destroys the benefits, some say it doesn't. It's another one of those health arguments that makes my head spin.

I did use apple cider vinegar because I like the taste it brings and just in case any of those enzymes that are so good for you aren't destroyed (it's like a bonus!) The orginal recipe did call for all white vinegar which is a little bit less acidic than apple cider vinegar. If you aren't hanging with people who are a fan of vinegar, you may want to stick to the white or do 1/2 and 1/2. I could eat vinegar on everything so we play it up in this house.

Happy eating (and drinking! Don't forget to toast to America and everyone who sacrifices to keep us safe.) Cheers!

Let's talk about Tofu...my favorite crave-worthy to-feta

I thought tofu was weird stuff but when I dove face first into trying the vegan thing last summer, I needed to figure it out. And most of the time it was a disaster. I didn't know the difference between Silken and non silken or why it had to be firm or extra firm. Poor John had to choke down many a dinners (with plenty of hot sauce!) I knew there had to be a way to do it right. After about 8 months of trial and error I found an amazing crave-worthy tofu recipe.

I was searching for a feta cheese substitute. Now the consistency is different. The flavor is a bit different. The key is not to expect feta. The flavors marry well with anything feta would go with but it isn't a feta replacement. But it is easy and yummy and I am in love with it. (And if I can get my meat craving husband to eat it and really like it, I am convinced that anyone can.)

This stuff is good on tossed salads, on pasta salads, in hot pasta dishes, and I am even going to try stuffing it into a portobello cap tonight. I have yet to find a way I don't like this tofu.

I found the recipe on food.com which is a recipe site I tend to have a lot of luck finding yummy food stuff on. I did lessen the oil quite a bit and up the vinegar (I like stuff to have a lot of bite.) I felt like the 1/4 of olive oil made it very greasy the first time I made it. Start with less, you can always add more is a pretty successful mantra I have found in the kitchen (especially for a girl who can sometimes be too lazy to get out the measuring cups and measure things.) I have also subbed out the herbs in the recipe when I was out of basil or oregano and it still turned out great, just with a little different flavor. I think this marinade is awesome, adaptable and quite frankly when I buried it in pasta salad over the holidays this past year, I found it to be as success (and something I could eat--which can be really hard at holiday get togethers and parties. I usually end up starving or eating bread.)

The other super important part is to press the tofu. Drain the package and set the tofu on a giant wad of paper towels on top of a plate or cutting board. Add another giant wad of paper towels on top of the tofu. Stack some big heavy books on top. Check back in about 15-20 minutes. Change the paper towel (or kitchen towel if you are a better person than I am) and press it again. The more water you get out, the more flavor the tofu can absorb. This was a huge, giant, aha lightbulb in my adventures of trying to cook tofu. It is worth the time and the (minimal) effort needed to allow the tofu to absorb all of your marinade awesomeness.

My favorite way to use the to-feta....

Take whole wheat noodles boiled drained and hot. Drizzle with olive oil.

Mix them over a bunch of fresh baby spinach (this makes the spinach kind of wilty and warm. Ah-mazing!)

Add some chopped up sundried tomatoes, chickpeas, yellow raisins, the to-feta and some garlic.

Toss and eat.

Love it. Super easy. It is yummy warm or cold. My favorite though is room temperature.


And here is the recipe for the to-feta as it appears on food.com:

My to-feta on a big old yummy salad. *tummy growls* 

Ingredients:

Serves: 16
Yield:1 pound 
Units: US | Metric


1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons salt
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 lb firm tofu, herb flavored, cubed or crumbled


Directions:

1. Place everything but the tofu in the bowl and whisk together.
2. Add tofu, stir, and let sit for at least an hour.

Why I decided to become a Beachbody coach....

I always said that if I was an actress or model or *insert job that requires a hot body here* I would totally look that good too. I mean, it would be MY JOB. I am going to work hard for my job or not get paid. If the model doesn't look good, she doesn't book any jobs, she doesn't get paid. Well, it's time for me to put my money where my mouth is because I just made it my job. One of the best reasons I saw for signing up to be a Beachbody coach was that it was now my job to look good too. How am I supposed to motivate or help anyone reach their health goals while I am sitting on my ass eating popcorn all day? The answer is I'm not. So on those days where I just don't want to, please don't make me workout, it pushes me to do so. It keeps me accountable without having to go to a meeting to listen to people whine about how cake is the devil.

What I love about everything I have experienced so far is that there is no magic pill. No you aren't going to lose 60 lbs in 30 days (ok maybe someone somewhere has but the reality of that is super slim.) You aren't going to lose weight by sitting on the couch. It just doesn't work that way. You have to put the work in and you get out exactly what you put in. If I skip workouts and eat like poo, it is reflective in my performance and my results. I have literally given blood, sweat and tears to completing the Insanity program and worked my butt off for every single ounce I lost. And I didn't lose a ton of weight. I will not be the next infomercial star but I am so proud of myself for showing up and working hard.

I believe, as consumers, we are lied to every day and, as Americans (in one of the heaviest nation in the world) we are super sensitive to anything that promises to be an easy and quick fix when it comes to weight loss. Beachbody is not that. And I love that about this company. There are so many workout program options and they just ask you to push play and give everything you've got. That is something I can stand behind.

When I ordered Insanity, I had just done a month of bootcamp (with a Groupon) and was in love. I was getting up at 5 and busting my hump 5 days a week. My month with my Groupon was almost over (and I couldn't afford to stay without the discount) and I didn't want to lose the incentive or the good habits I had started. The infomercial for Insanity came on and I thought why not? I proved I could do more than I thought by taking a bootcamp class for a month, maybe this was step 2. Go big or go home.

And while my Insanity results weren't commercial worthy, they aren't anything to sneeze at either. I have tried so many programs, so many different diets, but nothing gave me results that came close to my Insanity results (even the bootcamp I loved so much.) One thing I really struggled with during Insanity (and I think I will with almost every Beachbody program going forward) was the meal plan. About a year ago, I gave up meat and dairy. Most of the eating guides are very meat (protein) heavy. I started searching the message boards and even asked in some of the Beachbody groups on Facebook. I found nothing. I really felt like there was a huge gap in the community. And when I found an "answer" it was to substitute tofu or other soy based protein product (which the jury is still out on how great these are for you too...) I don't mind tofu and I have actually grown to really enjoy it in some recipes (once I fumbled through a bunch of recipes learning how to cook it.) But I really didn't want to eat that much soy. I try to limit that to once a week not multiple times a day! Where is the help for someone looking for vegetarian or vegan nutrition? It just isn't there. I really want to be there to help people who are struggling with the meal plans, like I did.

Learning about plant based nutrition has lead me down this twisty turvy path that has me questioning
not only what is sold as food but what we are told about our food by manufacturers. We are generally given brightly colored boxes with nutritions claims and are virtually patted on the head and told we are good boys and girls for making the right decisions. The entire food industry treats us like we are children. No, honey, you don't really want to know how we put the fiber back in or how we made the fat free, healthy, death by chocolate cookie taste good or how we keep the bugs out of the corn. Those are messy, grown up things that you don't need to worry about. Now go eat your snack and stop asking silly questions.


I feel like my job as a Beachbody coach is not to get people to eat the way I do or get as fired up as I do about the food industry but to let everyone know it is ok to question what is in your food. Why do we have to add red dye to farm raised salmon? (and when I found out the answer to that I gagged and stopped eating farm raised salmon.) Why does Kraft make macaroni and cheese for European countries without artificial food dyes and will not do that same thing in America? (read more about that here. Thanks Foodbabe!) And that it is ok to decide that maybe you want to stop eating things with artificial dyes or sweeteners or even foods that are processed. As Beachbody coaches, I feel, that we need to get out there and encourage people to make their own decisions, to do their own research, to empower them to try things like clean eating and see first hand if it makes a difference in their lives. Our food is fuel for our life. I know I don't want to eat things that make me feel sluggish and tired and laying on the couch all day because I don't want to look back and see that I spent more of my days invested in the lives of fictional characters than I did invested in the lives of the people I care the most about.

And of course there was one more huge reason I bit the bullet and decided to become a Beachbody coach...

The discount! That was a huge incentive for me to become a Beachbody coach. I wanted the 25% discount. Even with the monthy website maintanance fee, it was still saving me around 15 bucks on my shakeology. That was a no brainer for me. Kind of like when I used to work retail. I loved getting the clothes on the cheap (and ended buying way more than I should have or needed.) I also get bored easily. I'm not the type who is going to keep doing the same workout over and over and over. Sure I might come back to a workout (maybe revisiting Insanity once a year or so) but I need to change it up. The discount gave me the ability to purchase more workouts (starting Turbofire next! Whoot!) and now that I am committed to exercising 6 days a week I need the variety. (And if I ever stop ordering "mom's shake" my toddler might never forgive me, as it has become her favorite snack.)

Hello Gorgeous (some thoughts on Kris Carr & her book Crazy Sexy Diet)

From the first pages of this book, I so wanted to be friends with Kris Carr. And not just the veggie loving, juice drinking, chilled out meditating pillar of awesomeness that she is now but also the party girl who used to run around Manhattan drinking until the sun came up. Despite the fact that she has completely changed her life and how she looks at food and nutrition, she still has the party girl spark that draws others to her. She just uses it now to talk to us about how we can change our lives and possibly what we thought was our medical destiny. Reading this book felt like a conversation between friends over cocktails. That she was spilling all her juicy secrets and discoveries to me because we are the best of friends and she can't imagine something terrible happening to me. This is a powerful way to write a book. It either appeals or is a turn off. For me, it works. I mean anyone who calls me gorgeous on the first page has my attention.

Kris Carr decided to change her life when, at 31, she was told she had cancer in her liver and in her lungs. She went through a slew of doctors who had various recommendations. She finally found a doctor she jived with and the decided to wait it out and see what happened. She completely changed her life. She went back to school to study nutrition. She learned how to sleep and meditate. Today her cancer lays dormant. She has a documentary that focuses more on her medical stuff than this book does (Crazy Sexy Cancer) so if this is something that interests you, by all means pick it up.

After a brief introduction to her start down this path to wellness, she talks about the PH of the body. Acidic vs alkaline and how the right balance in our diet is the key. Animal products, processed foods, sugars, alcohol and even some legumes (black beans, soybeans & chickpeas) are the acidic and veggies, fruits, nuts, seeds and legumes are the alkaline. For drastic change we should strive for a 80/20 ratio and for maintenance a 60/40.

There is a lot of information about the benefits of going vegan in this book, but very little pressure. Her point is that if you can't give up all animal products or don't want to give up all animal products, strive to keep them to a minimum rather than the main. And if you are going to add in dairy or meat (in small amounts) make sure it is good quality. She keeps in mind the big picture and if not being able to eat a little bit of cheese is going to keep people from eating this way, giving into that little bit of cheese is better than going back to the Standard American Diet (SAD - every time I abbreviate this I giggle at the irony....)

There is a lot of info in this book from information about food, our digestive system (a whole chapter so if potty talk makes you uncomfortable you may want to skip or skim this chapter) juicing, meditating and more. It is light, conversational and has lots of pretty charts to help break down all the scary number stuff for people like me - especially when all the acidic balance chemistry talk started to make me a little dizzy. There is also a 21 day cleanse outlined day by day at the end of the book along with some recipes. And if those intrigue you there is a follow up cookbook (which I am going to try and pick up to review.)

Kris Carr is a remarkable woman who could have given up. Instead she empowered herself and is really living each and every day. I love the idea that we have the ability to create our strongest, sexiest selves based on what we pick up and put in our mouths. I love the strength in this way of thinking. It is up to us to do the research, try out the different recommendations for food and see what gives us the most energy.

The decision on how to live your life is up to you.  How's that for empowerment? It makes me want to go grab some kale.

To nab a copy of Crazy Sexy Diet click here.

For more info please visit her website at http://kriscarr.com

The Salad IS the Main Course

I love to read and I read a lot. (Can someone just pay me to read? please?) I never really cared for nonfiction. (I think all the terrible nonfiction we were made to read in school was a complete turnoff.) Typically, YA lit is my jam and what I pick up from the library. Almost a year ago, I watched a documentary on Netflix called Forks over Knives. It really changed my thinking about food and made me want to learn more. Like any good former English major, I started to do some research and since then have read as many books as I can on plant based nutrition. And have gained a new appreciation for nonfiction. (It is not all as boring as the nonfiction we were forced to read in school!)


I just finished up Eat to Live by Dr. Joel Furhman. He believes in reversing (and preventing) disease through nutrition and other natural methods. Basically following what good old Hippocrates (you know the guy the some consider to be the father of Western medicine, they Hippocratic Oath and all that?) told us even before baby Jesus was born.

So if he knew this then, how did we manage to screw it up so royally? Clearly the way we eat now is not working. Look at the stats on Americans. Obesity. Blood Pressure. Heart Disease. Diabetes. We are in a serious mess. So Dr. Fuhrman recommends that we just try what he believes for six little weeks.  Compared to a year (or a lifetime) giving six weeks to something isn't that long.



Anyway...for six weeks the goal is to eat:

raw veggies
steamed veggies (green and non-green nutrient rich)
beans, legumes, bean sprouts and tofu
fresh fruits

And to limit:

Cooked starchy veggies
whole grains
raw nuts/seeds
avocado
dried fruit
flaxseeed

Completely off limits:

diary
animal products
snacks between meals
fruit juice
oil

Of course his book goes into the details of this including the serving size and the method behind his madness.

In addition to describing this six week trial, his book addresses the reasoning behind his philosophy which I can totally appreciate. There is a huge focus on nutrient per calorie and getting the most bang for your caloric buck. He is a doctor so his book is full of lots of medical jargon and numbers. Statistics, blood pressure readings, patient labs, blah. I kind of skimmed through all of this as I am not a numbers girl (but if you are a numbers junkie this book is right up your alley.)   He is basically a groupie for green leafy veggies and beans. Raw veggies are rockstars and steamed veggies come a close second. The buzz words in this book are nutrient rich, plant based and real foods. He devotes a lot of space in his book to talking about heart disease and diabetes. He also addresses how his plan will address these medical concerns while also cautioning to talk to your own doctor about these things. (Again stuff I kind of skimmed since that is not my main concern right now.)

My overal takeaway from this book. Eat more veggies. Lots and lots of veggies. And really think about how many nutrients are in each calorie you eat. Food is nutrition. We should be getting our nutrients from food not supplements. His book supports my belief that real plant based food is best.

My favorite thing in this book -

I may have to post that in my dining room on a pretty canvas or something. Yay modge podge!

To learn more about Dr. Fuhrman please visit his website at www.drfuhrman.com