Back on Track

Lunch: Spinach Quinoa Salad, Snacks: Watermelon Chunks, Cucumbers, Carrots

All natural detox: Filtered water, cucumbers, limes, watermelon

 I typically don't like to bog you down with all my personal stuff. It is after all personal. But, this year has been extremely difficult for me.

My year started off with me almost dying from sepsis. I was the sickest I've EVER been in my life. Then, after taking the yucky antibotics to clear the sepsis, I developed C-Diff which is an infection of the intestines. Great!

On top of all of that, I moved within six weeks of getting out of the hospital. Which meant I was packing and moving while my body was still healing. Oh and I also was wearing (still am wearing) a boot for my severly sprained foot.

There's more...Just as I was starting to regroup, I had to unexpectedly move again. AAAAAAAAAAAAAH!

That was the final straw, after living in Washington for 14 years (Seattle for seven and Vancouver for seven) I decided it was time to relocate to my hometown, Portland.  While I accomplished a lot in those 14 years, I also seen my share of failure.

I'm glad to say, that after a couple of bumpy months in Portland, my living situation while only temporary, is good and get this I accepted a full-time position with a non-profit health plan (don't worry I'm still able to do all the other stuff I do!). Now, with a sense of stability and order it's time to -- get back on track.

I was starting to feel like a hypocrite with all my healthy food presentations. Meanwhile, I was eating crappy and not exercising. But, today is a new day and I've recommitted myself to living healthy. I don't like the way I feel or look! So, last night, I prepped my meals for the next couple of days and today to flush the toxins out of my body, I started an all natural detox drink: Filtered water, cucumbers, limes, and watermelon.

Thank God for His Grace (second and third chances)...

I'll keep in touch with my progress.

Taste of Summer

As the summer comes to an end...A look at some of the summer meals I prepared using seasonal produce. I was fortunate to be the receiver of plenty of cucumbers, tomatoes, and squash from my Mama's Garden.

Garden Fresh Salad with tomatoes and cucumbers from Mama's Garden on a bed of romaine lettuce. Made from scratch Buttermilk Ranch Dressing. Sometimes a girl just has to have Ranch. Ya know?

Asian Cucumber Salad: Mama's Garden has kept me in cucumbers and tomatoes this season. I've been putting them to good use.

Taste of Summer--Strawberry Spinach Salad

Taste of Summer -- Chopped Santa Fe Salad with a from scratch avocado dressing. Boasting freshness with the use of garden goods: Tomatoes, jalapeños, sweet summer corn, black beans, red onion, cilantro on a bed of chopped romaine lettuce drowsed in freshly squeezed lime juice.

Taste of Summer-- Salad Nicoise a French Inspired delight.Traditionally, it's served with Tuna, but I go with Salmon.

 
Stuffed Squash -- Squash and zucchini are abundant in most home gardens this time of year. My clients were looking for an OUTSIDE of the Box way to make good use of theirs. Here's the results.

  

Pulled BBQ Chicken Sandwiches topped with Cilantro Lime Slaw

 Grilled Vegetable Kebabs -- A great, tasty way to get your veggies in.

Grilled Lemon Rosemary Chicken Kebabs

  



Blueberry Crumble -- Summertime is berrytime. Blueberries happen to be my favorite in all their berry splendor. I like to eat this crumble as is or served with a dollop of Mascarpone.

Mixed Berry Compote --  Since I had a medley of berries that were subject to go bad if I didn't eat them right away. I decided to make a Mixed Berry Compote of them. A delightful, lightly sweet way to top most anything you desire. Served here with plain Greek yogurt. The possibilities, however, are endless.

To see more of my food dishes follow me on Pinterest here,

Outside of the Box: Salads with Whole Grains

I love teaching cooking classes. It's the best of both worlds. I love food. So talking about food, good real food, cooking food, and then feeding an eager crowd - score! Today, I showed a lively group how amazing salads can be.

On the menu: 

- Wheat Berry Spinach Salad (A bed of spinach leaves, wheat berries, red bell peppers, Feta cheese, sliced almonds). By adding the wheat berries, red bell pepper, and almonds the salad is naturally crunchy so replacing the desire for highly caloric, nutrient deprived croutons.
- Chopped salad (Bed of romaine lettuce, tricolor quinoa, blanched asparagus, cucumbers, mushrooms, red onion, grape tomatoes, black olives, and mozzarella cheese).  All the fresh vegetables give this salad a crunch and adding the quinoa gives it a boost of plant based protein.
   
The consensus among the group, the made from scratch lemon vinaigrette and honey mustard dressing elevated the wow factor. I loved hearing them ooh and aah with each bite. I loved how by the end of class they were all thinking OUTSIDE of the Box: They were chatting about ways they could tweak the salads for their loved ones or how excited they were to share the salads with coworkers at their upcoming potluck. Just like that another group -- Outside of the Box!


Doing what I love, loving what I do!

Back to Basics

There are so many theories on what to eat, what not to eat. So many diets -- I won't even go there. If you ever have been to my cooking classes or presentations you've heard me say it many of times.  I believe, at the end of the day, we are over-thinking food. We've made eating and preparing food way too complicated.

So, I've called for a return to the basics. Simple food made without a lot of fuss, but instead with love. Peasant dishes are great examples of using the bare essentials to create simple, delicious meals. Many peasant recipes have lived on to be a part of today's cuisines. One of my favorites is the Italian soup -- Pasta e Fagioli.

There I was in the kitchen, yesterday, creating a very basic garden salad. Relishing in just how simple it was to make. No kidding, it took me all of two minutes from start to finish to make this beautiful salad. I used romaine lettuce, cucumbers, mushrooms, and roma tomatoes. I chopped the romaine lettuce, sliced the cucumbers leaving the peel on(since they were organic), and sliced the tomatoes and mushrooms. I put all the ingredients in the colander and rinsed it really well. Bam! Just like that. Just that simple. No bagged lettuce, no bagged produce. I topped my salad with sunflower seeds and a Balsamic Vinaigrette (no doubt, made from scratch).

Creating meals using real food, whole food doesn't have to be complicated with basic essentials on hand -- you can create and whip up meals in a cinch. Some very basics I suggest everyone have on stock.

Pantry: Kosher or Sea salt, a pepper mill, garlic, olive oil, vinegars, grains, beans, stocks (make your own and then freeze), tomatoes (jar or can them yourself).

Fresh produce:  Lemons and limes (no bottles!), romaine lettuce or spinach for salads, bell peppers, carrots, celery, and onions.  Be careful some items should be bought only organic. Check out the Dirty Dozen list.