Tag Archives: csa

Lunch salads

11 Apr

I haven’t kept up with the Eat to Live diet strictly, but I did keep some of the habits since our last encounter in February. My favorite has been big lunch salads. Here are a couple from this week.

First is Wednesday’s, which I also ate on Tuesday:

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Mixed greens topped with roasted sweet potato, black beans, and peanut sauce (peanut butter, hot sauce, rice vinegar, garlic, ginger, and hot water to thin). The salad kept me full through to dinner, which is the most important part, but it was also delicious! Peanut sauce and I have a longtime love affair, and sweet potatoes are my favorite pair for it.

Here’s today’s salad that I plan to repeat tomorrow, too:

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Greens with roasted beets and black-eyed peas tossed in pesto vinaigrette (just a tablespoon of my kale pesto thinned with red wine vinegar). It’s only 1:40 now, so only time will tell if it tides me over as well as yesterday’s.

There are a million posts about building the perfect salad, so I’m not going to do one, too. And anyway, you can tell my method is pretty simple: greens with a good amount of another (often roasted) veggie, beans, and a flavorful dressing. That’s pretty much it. I’m planning more salads for next week (taco salad and another beet dish, though with different flavors). I will share those, too.

What’s your favorite thing to bring for lunch? Soups and salads are my preference. Both offer lots of veggies and nutrition, but neither make me sleepy. Anything too heavy makes me crave an afternoon nap!

Rabbit food

15 Feb

I haven’t posted as planned this week thanks to a cluster of migraines. It’s been miserable. Somehow I got through the work days, but by 5:00 I felt like total and utter crap. I kept up with my eating, and I promise a post tomorrow on how it’s going. Spoiler alert: salad city.

Instead of food, I have some exciting news to share: there’s a new vegetarian in our house!

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Meet the newest member of our Hollywood home. Poppy is a 6-year-old mini lop. Her previous owners have to move out of the state next week, so they reluctantly sought a new home from her. Lynn put out a plea on her blog, and I instantly fell in love. We’ve been sadly without a pet since Sully’s death (in 2011), and though we’re not technically supposed to have one (shh! Don’t tell our building manager), we knew we couldn’t say no to her fluffy tail and wiggly nose. She’s been ours for less than 24 hours, but we already adore her. This morning, we had breakfast together:

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We both had our greens. Mine was a smoothie, and hers were beet greens. In anticipation of her adoption, I’ve been saving the ends of carrots, stems of cauliflower, and greens from veggies in a baggy in the fridge for her. Rabbits need lots of vegetables (about four cups a day, according to my research), as well as unlimited hay, some pellets, and a smidge of fruit as a treat. She loves bananas.

Expect more Poppy pictures in the near future. She’s a member of the family now!

Eat to Live Day 1

12 Feb

Here’s how Day 1 of my Eat to Live plan went down.

Breakfast:
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A delicious green smoothie with 1 tablespoon ground flax, 2 cups of spinach, 1 banana, 1/3 cup frozen pineapple, 2/3 cup frozen mango, 1/4 cup oatmeal, 1 cup soy milk, and a sprinkle of ginger and cinnamon. Alongside is a mug of jasmine green tea with a drop of honey (my one ETL cheat due to allergy prevention). At work, I had one cup of black coffee.

Lunch:
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Lunch was a big ol’ salad: ~3 cups of Trader Joe’s “power to the greens” (baby kale, baby chard and baby spinach), 1/3 cup roasted carrots, 2/3 cup roasted cauliflower, 1/4 cup hummus (homemade from chickpeas, white beans, salsa, and cumin), and juice of 1/2 a lemon. Immediately after, I had an unpictured mug of ginget tea.

Afternoon snack:
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An itty-bitty Fuji apple topped with 1 tablespoon of homemade cashew butter. This stuff tastes great but has lackluster texture, so I don’t want to share the recipe until I perfect it. It involves molasses, vanilla and cinnamon, however. I later had a mug of green tea.

Dinner:
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About 2 cups of chili, 1 cup of steamed (well, broth-sauteed) red chard, six tortilla chips (made from 1 corn tortilla), and 1/4 cup of salsa. I had a mug of peppermint tea in lieu of dessert.

How I felt: I felt really good until the afternoon. I neglected to eat my mid-morning snack of an orange, and I think that was a bad idea. I also developed a migraine by late afternoon. I’m not sure what the deal is, but it was the fifth one in about 10 days. I hesitate to blame the way I was eating, though I will aim to eat more consistently the rest of the week.

Eating to Live

11 Feb

Normally I would be sharing my CSA haul for the week, but I had an insane Sunday, complete with a migraine, so I put everything away without managing a photo. So instead of itemizing my haul, I will just share my meal plan for the week.

I’ve been feeling off-kilter for a little while now and doing way too much stress eating, so I decided to eat very clean this week. I hesitate to call this a cleanse, but it is an opportunity for me to hit the reset button and get my eating back on track. I decided to do the Eat to Live plan with a little Thrive Forward sensibility thrown in. Here’s how it shakes out:

Breakfast: Green smoothies (1 tablespoon ground flax, 2 cups spinach, 1 banana, 1 cup frozen fruit, 1 cup soy milk, 1/4 cup oatmeal, and a sprinkle of ground ginger and cinnamon)

Lunch: Big salads (3 cups greens, 1 cup roasted veggies, 1/4 cup hummus, and juice of 1/2 a lemon)

Snacks: Orange, apple with homemade cashew butter

Dinner:
Monday/Tuesday — Chili (basically this recipe but with six cups of beans, no olive oil, and twice as many tomatoes), steamed chard, and homemade chips (one tortilla’s worth for me, and two for him) and 1/4 cup salsa
Wednesday/ThursdaySlow Cooker Hot and Sour Soup and steamed greens
Friday/Saturday — Spaghetti squash with tomato-lentil sauce and salad

So as you can see, there’s a pretty common theme: lots and lots and lots of veggies, both raw and cooked. On top of that, I’m eating no added fats (so no oil), no added sugars, and very little starch. I’m also avoiding alcohol and reducing my caffeine intake, which may be contributing to my headaches but is a necessary evil. My meals are planned using the parameters of Dr. Fuhrman’s philosophy, but I’m incorporating two daily snacks a la Thrive because it’s the way my body prefers to get its calories.

I will post throughout the week to share my daily meals. Spoiler alert: there will be a lot of salads. πŸ™‚

Meal planning for Feb. 4-10

4 Feb

Yep, another meal planning post. To be honest, I’m having a bad year week, which is why posting has been lame and lackluster. I will try to correct this problem in the future, but for now, things are as they are, stupid platitudes and all.

Here’s my CSA box for the week:

Veggies

  • Beets
  • Kohlrabi
  • Turnips
  • Mandarin oranges
  • A grapefruit
  • Bok choy
  • Bacon avocados
  • Red chard
  • Red lettuce
  • Parsley
  • Cilantro
  • Carrots

And here’s the meal plan:

Breakfast: Green smoothies for both of us

Lunches:

  • Monday/Tuesday β€” Leftover Butternut Poblano Soup (but actually just with sweet potatoes this time) and a small salad
  • Wednesday/ThursdayΒ β€”Β Salad with kohlrabi and lentils
  • Friday β€” Potluck at work
  • Saturday/Sunday β€” TBD
  • For himΒ β€” More hummus and cashew queso

Dinners:

  • Monday/Tuesday β€” Italian white bean soup
  • Wednesday β€” Stir fry
  • Thursday/Friday β€” Roasted beet salad
  • Saturday β€” TBD

So there you go. Sorry I’m boring today. I hope your week is off to a better start than mine.

Meal planning for Jan 20-26

20 Jan

Happy Sunday! I’m in the midst of a four-day weekend, thanks to being sick on Friday and MLK Day tomorrow. I’ve been keeping myself very busy, though.

Today started at 7 a.m. so I could drive to the west side. By 8, I was running five miles beside the Pacific Ocean. I asked some running friends on Twitter what to do to prevent/treat knee and ankle pain, and in addition to stretching, strengthening my legs, wearing a brace, and buying new shoes, someone recommended running on a softer surface, such as the beach. It sounded like a fun challenge for today’s long run, especially since I needed to be in Culver City at 9:30 this morning anyway. It was tough — I walked more than I wanted — but it did feel bette on my joints. Plus, you can’t beat the ocean view. No pictures since I was just soaking it all in. Afterward I went — kinda sweaty and gross, sorry folks — to a cooking demo at Native Foods, which I’ll share more about next week.

I am trying to treat today like a normal Sunday, so I did my meal planning and grocery shopping. Here is today’s CSA box:
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Before you is:
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-red chard
-curly kale
-red leaf lettuce
-chiogga beets
-parsley
-cilantro
-little purple turnips
-purple kohlrabi
-cute skinny carrots
-bacon avocados
-oranges

Here’s what’s on the menu

Breakfast: Polenta and egg (me), green smoothies (him)

Lunches:

Sunday β€” Chips, dips and carrots
Monday β€” probably a quick pasta
Tuesday-Thursday β€” Roasted beet-turnip-kohlrabi salad
Friday-Saturday β€” Taco salad
For him β€” Yet another hummus recipe with carrots, celery, and corn chips

Dinners:

Sunday β€” Salad
Monday-Tuesday β€” Bean burritos with cashew cheese sauce
Wednesday-Thursday β€” Lentil soup
Friday-Saturday β€” Avocado and portobello sandwiches

This week, Mr. X wants to start learning to cook, so we’re starting with a basic lentil soup. He has incredibly limited experience in the kitchen, which is part of why I decided that soup was a good starting point. It really only involved chopping, simmering, and tasting for the right flavor balance.

As for my workouts this week, the schedule is pretty much the same as last week:

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Sunday (today) – 5-mile run
Monday – rest
Tuesday – 3-mile run plus strides and a yoga podcast
Wednesday – class at Pop Physique (last one!)
Thursday – 4-mile run
Friday – bike ride, yoga podcast and legs/butt
Saturday – 3-mile run plus strides and arms/abs
Sunday – 5-mile run

I burned about 1,800 calories this past week! Pretty exciting stuff.

Now I’m going to relax while watching the Patriots/Ravens game before I attempt to do anything else. I. Am. Exhausted!

Come check out In Her Chucks’ “What’s in the Box?” link-up!

Barbecue, vegetarian-style

15 Jan

Last week, I really wanted to try making homemade barbecue sauce. I did it once before with decent results, but I wanted something thick and flavorful to eat this week with mushrooms. I decided to try out the Backyard BBQ Sauce recipe from Veganomicon (which you can also see here) and was quite pleased with the results. I used diced tomatoes instead of canned and pureed the whole thing with my immersion blender at the end. It made one piece of a delicious dinner (well, two, actually):

BBQDinner had a good-ol’ Okie vibe with a healthy spin, as you can see. Sorry it’s so dark but, well, it was dark outside. Ha. Clockwise from left is roasted garlic mashed potatoes and kohlrabi (made this way, but way less and using half potatoes and half kohlrabi), sauteed Swiss chard (it has become my favorite green), and barley and portobellos in the homemade sauce. The night before, we just had the potatoes (but a lot more than that serving) and mushrooms. I preferred the better rounded version.

Even after cooking four big mushrooms in it, we still had about a cup of the barbecue sauce left. What’s a girl to do?

Whole pizzaPizza! This was a Sunday meal. As in, this was basically all we ate on Sunday. It was huge and very filling. On top of the crust (made following this easy recipe), I layered barbecue sauce, jalapeno jack cheese, sauteed mushrooms and onions, artichoke hearts, and then a little more cheese. Fifteen minutes in the oven, and it came out delicious. Here’s a slice:

Pizza sliceI’m telling you: this sauce is perfect for pizza. It’s thick and a little spicy, but it still beautifully complements are favorite pizza toppings. I bet crumbled tempeh would be a great addition, too, and I think you could easily leave off the cheese or sub in Daiya for a vegan meal.