Saturday, 23 July 2011
Get up and work from 7:30-10:30 am. Boy does that feel great to get 3 hours of concentrated work done. All my own stuff! When I get hungry, I'll eat some carrots and sugar snap peas and kohlrabi (varies with season).
10:30-11 am get ready for work.
11-noon prep lunch and dinner, lately my mid-summer salad and sweet corn and steamed veggies.
12-1 eat lunch on the deck!
1-2 bike to work
2-5 work, interact with everyone, do my usual ADHD putting out fires and trying to do 1000 things at once. But it's tolerable because I got some "real" work done in the morning. (note, I cut my hours down to 75% time. I've been working a lot more than that lately but that is by choice so I don't mind).
7-8. get tomorrow's groceries at the co-op. These days it's not too much since so much comes from the garden and corn stand. Buy some luscious fruit and eat it right there. This is one of my favorite parts of the day. The fruit tastes really good after exercising! And I don't have to carry it home on the bike!
8-9 bike home.
On the weekends, it's pretty unstructured. I make a big batch of smoothies for housemate, usually on Sat. morning. I tend to eat a lot of the fruit then but I've been good about not overeating it lately. I make a big batch of beans, usually on Sun morning. Then I pretty much like to play outside so don't do much food prep and end up eating a lot of raw veggies and boiled sweet corn.
Here's a typical lunch out on the deck. This is what we live for. We dream of this in winter.
mid-summer salad at bottom, and a bowl of steamed green beans from the garden with cauliflower and herbs. If you've never had freshly picked green beans, you don't know what they are capable of tasting like. The answer is very yummy.
About 1/2-1 lb of kale and collards (total)
About 1/2 lb of cabbage (or less, our local cabbage just happens to be really good right now)
1 small cucumber, peeled and chopped
1 small summer squash (pattypan is my favorite maybe because of the name), chopped
1-2 cups fresh cherry tomatoes
4 Tbsp vinegar (I've been using riesling raisin and spicy pecan, half and half)
1/2-1 oz seed mixture
fresh herbs if you have them (optional), e.g., dill, cilantro, chives, basil
a day's serving of beans or edamame
Clean and cut up the kale and collards. Then smash and roll and try to pulverized in the hands. Or massage it, as they say. This darkens it and makes it have less volume and tenderizes it. Add the vinegar and orange juice, mix it up and let that tenderize it some more while you chop and add everything else. I do the herbs next so they tenderize too. Then the cabbage and seed mixture to mix get those all mixed in. Then the cucumber, squash and beans. Save the tomatoes for last so they don't get mushed in all the stirring. If you can get local cherry tomatoes, you'll be happy!
Here's yesterday's salad:
Sunday, 17 July 2011
I’ve started this post a few dozen times over the past month, but life has been pretty busy lately. I’m hoping things will become a little less crazy soon. Some recent things:
Spending quality time with my favorite twin sister…
Making whole wheat oatmeal waffles…I don’t make waffles often, so I kind of forgot how awesome they are. As if I needed one more reason to love weekends.
Experimenting with more lentil recipes…
This lentil salad is really easy to make. And it makes a lot, so it’s best to have a dinner party or expect to eat a ton of leftovers.
I made my own French Vinaigrette dressing, which was also super easy. Definitely one of those meals that is a lifesaver after a long work day.
And I’m home in West Michigan for a week, spending most all of my time here. The beach is definitely one of the best things about my hometown. Who wouldn’t love a running route that ends here?!
What have you been up to lately?!
Back soon! It’s supposed to be in the 90s this week, so I forsee lots of smoothies and homemade ice cream in the future.
Tuesday, 12 July 2011
1/2 cup Sno Pac Organic sweet corn (the sweetest frozen corn I know of)
1/2 cup sno pac organic peas
1/2 tsp D'angou pear vinegar
Combine the corn and peas in a bowl. If frozen, microwave 30 seconds to thaw. I like to eat mine partially frozen but you might like yours warm so microwave however long you want. Stir in the vinegar and mix it up. Now eat some. Doesn't it taste good? Isn't it surprising how good it tastes?
Monday, 11 July 2011
In preparation for sweet corn season I've changed my schedule around. I work from home in the morning, eat lunch at home on the deck, bike in for the afternoon and evening activities, stop at the co-op on the way home for tomorrow's groceries, buy and eat some delicious fresh fruit right there, and then head home for a late dinner. As a result, I only eat two meals, lunch and late dinner. But lunch starts early, around 11, because I nibble during food prep. This works great for many reasons: I get a lot of concentrated work done in the mornings; it's summer so we don't have much going on socially at work and I'd rather eat lunch at home on the deck than alone in my office; summer in Wisconsin is fabulous and our memories of winter don't fade easily so I like to make the best of it; I'm not too full or too hungry when I exercise at 5-7 pm; I am hungry when I get to the co-op and have my fruit which tastes fantastic as a result; I don't have to lug dinner to work on my bike; because dinner is late, I don't go to bed or wake up hungry (or too full). This doesn't work during the school year, but is a nice change of pace in the summer. Since sweet corn season starts next week, we will change our plans this week and eat lunch downtown at everyone's favorite hangout on the lake (call "the terrace").
Sunday, 10 July 2011
Then I got home and decided to continue the feast and ate raspberries in my backyard. I'll have to reserve more time on my bike ride for mulberries. I may not even need to buy berries this week, just have my raspberries and mulberries for breakfast.
Here's a picture of the mulberries:
I told housemate I want a mulberry tree and she said, no, they are too messy. harumph.
Saturday, 9 July 2011
1 medium sweet potato
2 Tbsp pignolias (mediterranean pine nuts)
1/2 cup fresh squeezed orange juice
1 Tbsp riesling raisin vinegar
Peel the sweet potato, cut into cubes, and steam or pressure cook until tender. Blend everything including cooking water in a high-speed blender until really creamy! Pour over something. Here it is with steamed kale:
I bet this would be good with asparagus! Do you have any other suggestions?
Monday, 4 July 2011
Ingredients for sauce:
1 medium sweet potato, peeled and chopped
some cauliflower (1/4 of a head?), chopped
2 Tbsp black fig vinegar
1-2 Tbsp pignolia nuts (or walnuts or cashews or any favorite nut or seed)
Whatever you want! I had on hand:
broccoli, cauliflower, asparagus, red cabbage, onion, and mushrooms
A cup of beans would be a good addition too.
Herbs or spices:
I used what is growing in my garden: dill, basil, cilantro, and rosemary. I'm not a good judge of spices and herbs, but I thought the dill added nice flavor.
Steam or pressure cook the sweet potato and cauliflower (separate from the veggies).
Steam or pressure cook the veggies.
Blend the sauce ingredients in a blender. Pour over the veggies and stir up.
I will have this over lettuce. Sounds weird if you aren't a nutritarian but lettuce is a great grain substitute. Here are tomorrow's meals all ready to go (have to leave early to meet colleagues at a working breakfast and then to my job). The creamed veggies on lettuce are at bottom left and right. Normally this time of year (summer) I'd have a bunch of sugar snap peas and kohlrabi too but the store was out today.
Sunday, 3 July 2011
some manna bread, multigrain is good.
some sliced ripe banana
some dates pitted
shot of vanilla (1/4-1/2 tsp depending on taste and how much bread you are making)
sprinkle of cinnamon (1/8-1/4 tsp)
Here's everything in a bowl:
Grind it up in a food processor. Smash into a pan. I didn't make much so my bread is going to be sideways--it's only about 1/3" thick in this pan:
some nuts and/or seeds (I used raw cashews)
coconut date rolls
optional: a little vanilla and/or some cocoa powder
Grind up the nuts in a blender or coffee grinder--can be as fine or chunky as you want. mash into the coconut date rolls and roll into balls. It only takes a few minutes and it's easy to clean the blender/grinder. How easy is that?! It's super good. You can make as little or much as you want. Here a photo I snapped after eating too many of them: