The Health Foodie: Coming to a Loving Place in Her Relationship with Food.

I am a girl who loves to eat.  Protein shakes are great for on the fly and nutrition punch in the gut/ for the gut. However, I want real food.  For so long I either mindlessly ate and neglected the attention it deserved or hated food because we didn’t understand each other and how to work together.  From leechy junk food who hangs around- in undesirable places- to that empty feeling calorie, I struggled.  After years of the love/hate tango we have finally come to healthy terms.

 

Our arrangements go like this:  I sit to eat and no longer eat on the run.  I was horrible about not taking my time and being thoughtless.   Now we have a time to be present in choices and time to be present at the meal.  This gives me the power to keep negative and unhealthy foods are under my control.   I have the right to be choosy in who shows up to dinner, lunch, breakfast, and in between. Especially salt and fats. I can say no and send them packing. Now herbs and spices provide the excitement in the relationship without the regret.  Protein, fruit, and veggies have an open door policy.  Except Brussels sprouts.  They are banned for life.  I won’t do it.  I just won’t.  No longer is the misguided goal to be skinny which brings resentment in my diet and to myself.  We agreed on nutrition with flavor to maintain a healthy body and mind, while feeding the soul.  Soul food is a real thing my friends. Cantina salsa and dark chocolate are what feeds mine.  Seriously, salsa on everything from taco to eggs.

 

 

 

Salsa and chocolate aside, one of my food loves is lo mien. Unfortunately, gluten and I are no longer are on speaking terms.  A lot of my favorites had to be re-imagined.  Thus pork with veggie lo mien is born.  Simple and flavored pack protein and veggies. Warning: soy sauce is involved.  It’s that salt thing. Low sodium is on the invitation list.

 

 

Ingredients and prep

 

 

Pork: lean/low fat cuts, about 4-5 ounces per adult person

Cabbage (green and purple): sliced or buy pre shredded

Carrots: diced or if you do it like I do, it comes with the pre shredded cabbage

Onions: sweet/vidalia- sliced thin   OR Green onions chopped small

Mushrooms: sliced thin

Ginger: powdered

Soy: remember, low sodium

Canola oil or extra virgin olive oil

Minced garlic: pre-bought or DIY

Optional: bok choy diced, kale sliced

 

 

 

 
We are totally normal.  No fancy kitchen and short staff.
Get cooking:
1. Get a skillet and turn the stove onto a medium heat.  Add a tablespoon of canola oil or extra virgin olive oil (either oil in a spray works too).  Lightly sprinkle ginger and minced garlic on one side of the pork.  Cook the pork in the pan.  I am looking for browning on the outside and no pink showing.  About 10-15 mins on each side- the thinner the cut the less amount of time each side takes.  Suggested inside temp for pork is 145 degrees Fahrenheit if you have a meat thermometer handy. Let it rest 3-5 minutes and you can slice and dice it how you want.
2. While the pork is cooking-  add a tablespoon of canola oil or evoo (thank you Rachel Ray) to a wok, skillet, or whatever will hold the veggies.  Some of us lack the gourmet kitchen but make it work.  Not all veggies cook equally.  Start mushrooms and onions (not green onions).  If you are cooking bok choy, add it in with the mushroom and onions.  Cook for 10 minutes or so.  Then add carrots, cabbage or that bag of pre shredded stuff and if you are doing kale or green onions, throw it in too.  I usually find the total cooking time for veggies is twenty minutes. Slightly soft veggies is the goal.   Those last couple of minutes sprinkle some low sodium soy sauce and some ginger powder to taste.  If you like a lot of either, let someone else add and taste it.  Keep it light.

 

Pork and Veggie Lo Mein

 

 

That’s it. Step one and pork done.  Step two and veggie lo mein done.  Constructive suggestions in how to improve our relationships in this specific area are welcomed.  Raving reviews are encouraged. You know, for the the food.
 

 

 

Namaste and nourish love

*originally published on September 17, 2017

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