Weekly Cooking Ritual

All of November I did not eat any sugar, processed foods or alcohol, and then in December I ate whatever for my birthday and the holidays. I had an eye opening experience since I felt way better while eating healthy. Of course this should not be surprising, but the amount of difference I felt was.

Currently I am trying to get back into eating really healthy like I did in November, but it is not an easy task. Sugar seems to be in everything, convenience food often involves processed foods, and I like to get drinks with my friends. I have also become addicted to these unhealthy foods, just like most people have, even if they don’t want to admit it.

Now is a time to remind myself of the flavors and benefits of wholesome foods. It is easy to get in a rut and just rely on certain foods that you know are tasty, but may not be the healthiest option. Vegetables, whole grains, beans, tofu, etc. has so much potential to create amazing meals, but sometimes you have to be a little creative.

A friend of mine is also staying away from sugars and processed foods for the next few months, so we started to get together once a week and prepare food. Last night was our third week together and everything we have made so far has been excellent.

Week 1:

Spaghetti squash with Tofu Ricotta (new love for squash!)
French Beans & Berries Salad using kale instead of spinach and tomatoes

Week 2:

Miso Vegetable Soup
Tofu Maple-Walnut Bake (recipe coming soon)
Wild Rice
Steamed Kale with lemon juice & tahini

Week 3:

Quinoa Protein Bars
Vegetable Whole Wheat Cassoulet

The Quinoa Protein Bars are a great option for a quick breakfast or snack. Sometimes I do not have time to cook up my oats in the morning (which I fill with fresh fruit, chia seeds and nuts so I don’t miss the sugar). These bars are a great alternative!

Quinoa Protein Bars

2 cups Quick Cooked Rolled Oats
1/2 cup Quinoa Grain
1/4 cup Flaxseeds Meal
3/4 cup Hemp Protein Powder

1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Walnuts, chopped
1/2 cup Sunflower Seeds
1/2 cup Shredded Coconut
1/2 cup Date Sugar
1/2 cup Oat Flour
1/4 cup Oil
2 tsp Vanilla
1 cup Water
2 cups Berries

Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, date sugar, flour, walnuts, seeds, coconut and sea salt in a large bowl.

Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together. More water may be needed. Add the berries and mix to combine.

Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Bake for 20 minutes at 350°F. Allow to cool and cut into pieces. Makes 15 bars.

* Add spices, apples, raisins, cranberries, other seeds and nuts to mix up flavors to make variety of different types of bars.

Juice Cleanse Wrap Up with Collards

Today was my first full day of food.  My 4 day juice cleanse went surprisingly well.  I did not have too many times of hunger and I got to discovered new juices.  My favorite was a combination of apple, carrot, ginger and romaine lettuce.  Yum!  I find it is harder to control cravings for certain foods now that I am back eating food.  The sad thing is I have to introduce foods back slowly so tofu, which I have been really craving today, will have to wait a little longer.  

One thing the cleanse experience taught me was a re-appreciation for healthy food.  It is so easy to reach for comfort food sometimes, even though grabbing healthy quinoa and greens can create a dinner which is both satisfying and tasty.

Quinoa Stuffed Collard Wraps

2 cups cooked Quinoa

1 Tb Olive Oil

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 small Onion, chopped

2 cloves Garlic, minced

1 large Tomato, chopped

1 Tb Lemon juice

Salt and Pepper to taste

8 Collard Green Leaves, steamed

Look for pre-rinsed Quinoa or rinse the Quinoa before use.  Prepare the quinoa as directed; set aside.  Saute the onion, peppers and garlic in the oil until soft.  Add the quinoa, tomato, lemon juice, salt and pepper.  Cook for 5 minutes.  Steam the collards and rinse them off with cold water so you can handle them.  Dry the collards with a paper towell.  Place the collard green leaf on a flat surface, with the smooth side down.  Fill the lower, wider section of the leaf with the quinoa mixture, leaving room on the sides.  Fold the leaf sides into the middle and roll the leaf up, similar to a burrito.  Repeat with the rest of the collard green leaves.