Aside

Health Foodie Loving More Veggies… Because Bacon

This would not be categorized as a vegetarian dish because of our bacon entanglement.  Also, I am literally eating my words on this whole “I won’t eat brussel sprout thing.” This collaboration of previous brussel sprout consumption dare and my ghost child’s new professed love of goat cheese with bacon enhancement.  All culminating in a simple and quick delicious recipe.  Anyone has the time and skill for this.

 

Ingredients and Prep

Brussel sprouts (steamed, cut in half)

Bacon (cooked, diced)

Goat cheese crumbles (package opened)

Olive oil- one tablespoon

Steps to brussel sprouts in bacon, cheese glory

1.  Preheat oven to 425 F

2. Lightly drizzle olive oil on a sheet pan

2. Steam brussel sprouts and cut in half then spread out on pan

3. Cook bacon but barely (light brown and soft) or cheat like me and buy the pre cooked.  D

4. Dice barely cooked bacon and sprinkle over brussel sprouts.

5. Place pan in the oven for ten minutes.

6. After the bacon brussel sprouts cool for five to ten minutes, sprinkle goat cheese over.

Done- Bacon fulfillment with sneaky nutrition

Namaste 💓🥓🥗

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Thriving on Nutrition and a Budget

Thriving on Nutrition and a Budget

With my littlest red in tow we set out for our biweekly marathon of food gathering in the urban jungle yesterday. For a family of six plus my niece at times,  it’s all the marathon I ever care to participate in. It’s not the worst chore I have to complete as my laundry piles on my dryer.  However, we do love to eat with the goal of our health. There is strategy involved to keep our wellness goal and less my pain in the after math.

Before the marathon

1. List. List. List.

I am a list freak.  Largely to help me regulate my thoughts and ADHD. But I do love them and labels.  I like being able to find things too. But that’s beside the point. It does mean meal planning and less reliance on emotional eating when you use a list.  That’s a good thing.  Pad in your health favs and a few not so healthy favs for those cheat days.

2. Develop a love affair with the stores in or near your neighborhood.  The close you are the less gas which saves and the more you shop there the more you can recognize sale patterns which leads into three….

3.  Shop sales and in season. Healthy food on sale. Not junk food on sale.  Companies are starting to recognize the demand and putting natural/organic/healthy items or produce on sale more often.  This past month at one of our local stores, between sales, in season produce, and digital coupons, I cut my bill in half.  We saved almost $150.

4.  Use loyalty programs and digital saving programs.  If I receive a paper coupon in store or the mail I will use most of the time. Otherwise all my coupons are on a loyalty card.  Saves paper and money.  The more I use the loyalty program at one of our stores the more I am rewarded. There are grocery apps that do the reward the same way just for uploading a receipt.  Use them.

5.  When you have some extra budget room and sales are really good take advantage of the abundance.  If you have the room, squirrel it away.  My kids have organic crackers for months thanks to the sales last month.

6. Take advantage of shopping clubs, online services, and pick ups.  If you benefit from buying in bulk then a shopping club like Cosco or Sams may be worth it for you.  Our shopping club is online and delivers right to our door- my make up, laundry, toothpaste, etc. Which is my absolute fav- safe products and value that I didn’t have to fight the urban jungle to get.  During this summer we used store pick ups alot and delivering to your door is becoming an option.  For us it was necessity as I was recovering from a foot injury.  Now its just nice when time is tight. Pick ups prevents impulse shopping if that is a struggle of yours.

7. Meatless Mondays, Tuesday, Wednesdays….

Meat can be expensive, especially lean meat.   Lately, I am finding one of our stores putting meat substitutes crazy cheap.  We are riding that gravy train for as long as it last. We also like using cauliflower and cauliflower in every form is suddenly every where. Cauliflower is cheaper than most meats.  Cauliflower is a great substitute because of it’s nutritional value and protein content. Another plus.  Too much meat protein can be hard on some of your organs, especially kidneys.  Just a thought to keep in mind on how many meatless days you want to try.

We survived our day and meal prepping began today (future blog?).  If you have a small family, family of two, or just you then a meal delivery service may be a better option for meals.  Our family is just too big and I find I can keep the cost lower in shopping myself.  Blessings in your endeavors to eat well and thrive.

Namaste.

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

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