Category: Eat

What to eat when you’re avoiding the world…

Vegetable cheese strata

Lovely layers.

If you’re looking for a simple dinner that uses up vegetables, I can’t think of anything better than this vegetable strata, with the exception, perhaps, of soup. Whenever I make it, I start with potato – but you could use turnip, beets, pretty much anything that’s round and can be sliced. Potato will be the easiest on your budget, and they’ll last for ages in a cool dark cupboard. You may need longer than the recipe says to bake – if I make this in a big casserole for four (or two, with leftovers for tomorrow), I’ll bake it for an hour.

Cooking for one or two people? Sometimes the big bags of veg aren’t a bargain, because you can’t use them all. If you’ve got foods that seemed like a bargain, but now you don’t know how to use them up, let me know. I can help. I’ve got a recipe for pretty well anything. I’m not vegetarian or vegan, but I do have lots of plant-based recipes, and I’m happy to adapt if I can. And if you’re not shopping because you’re trying to stay home and stay safe, I get it. If you’ve got foods in your cupboard but don’t know how to use them up, let me know.

Soup, glorious soup!

Vegetable soup
What’s hiding under the broth? All these vegetables!

It doesn’t take much to make a quick pot of soup for lunch. I already had a cup of cooked beans (white beans with rosemary and garlic) in the fridge. I made those at an earlier time and froze part of the batch for future use. I like to do several kinds of beans on the same day, especially if I also have a batch of bread rising in the kitchen. That lets me use the energy of my oven as efficiently as possible. I know there are many Instant Pot fans out there; for me, an afternoon of cooking a variety of foods while the oven is hot is very soothing.

Here’s what I did:

I started with a jar (500ml/2 cups) of vegetable broth I had in the freezer, and thawed it quickly in the microwave. Failing that, it’s perfectly fine to just use water, some herbs, and salt if you like it. We tend to go very easy on salt in our house, so do that to your taste. Hot sauce or soy sauce are also nice additives for flavour. Or reconstitute some dried mushrooms and use the soaking water as your broth.

Next I chopped up some veg. In this case, you can see carrot, onion, potato, and green pepper. I used one each, except for the pepper – there was half of one left from yesterday’s homemade pizza. I brought those to the boil in the broth, and simmered til tender. Then I stirred in the beans, including the liquid they were cooked in. If they had been canned beans from the store, which would also work just fine, I would have drained and rinsed them.

That’s it! In the photo, they’re without broth so you can see how fresh and delicious the veggies look. This lunch is faster than fast food, and easy to make at home, where many of us are hanging out these days.

If you’re a front line worker in a grocery store, emergency services, healthcare or elsewhere, thank you for all you do. Everyone please stay safe out there!

Are You Fit to Win?

Are You Fit To Win?

I’ve been away from the blog for awhile…back in January, I was juggling so many things that I managed to get sick. I am one of those people who *never* gets sick (and by that I mean rarely, and usually a very mild case of whatever it is). So I was surprised when I was beset by the flu, not long after my last post. Then work, and travel, and my secret project (soon to be not-so-secret, and definitely not secret to those in the know). Fortunately I have people around who look out for me, so I had lots of hot soup and TLC to help me get well.

Although unexpected events can be a major disrupter of my plans, what I’ve learned is that I can always get back on track (and so can you). Some key things I have learned to keep in mind:

  1. I don’t expect to come back at full speed on the first day.
  2. A shock or shakeup can be a great excuse to make a change to my habits.
  3. Exercise helps me with more than fitness – it builds resilience – so I return to it as soon as I’m able.

So now, as I get ready to take on a new and enormous challenge, I’ll be making sure I’m eating right, enjoying the process, being grateful every day, and working out to make sure I’m #FitToWin.

 

But I HATE Kale! (Full Disclosure, I Don’t)

This is a refrain I hear all the time. The most “egregious” (according to its detractors) is kale. You know I’m a kale fan, but I can understand how this fibrous, unfamiliar vegetable can be challenging for some people. It doesn’t taste like peas, beans, or carrots. It can be earthy. It looks funny. And it can be tough if not prepared correctly.

So what can you do with kale? Here are some ways we like it in our house:

In smoothies. You need to pair it with something very flavourful and colourful. Try a banana, a beet, and some ginger and cinnamon, in addition to plant milk. The beet will keep it from looking green (or worse, brown). Cocoa powder is another addition that can really make a difference. Or go full-on green and instead of the beets, add an avocado.

In a delicious soup with onions, chickpeas, a little potato, and chorizo. Basically chop it and sweat it with a lot of onion (three or more, diced), then add a chopped potato, a diced chorizo, a couple of cups of cooked chickpeas, and enough water to fill a large pot (like a French or Dutch oven). Simmer until everything is tender. Thanks to the onion and chorizo it will make its own broth.

Kale chips – fans swear by these but I will fully admit I’ve eaten them but never made them at home.

In a stir-fry. Much like cabbage, sliced thinly, it will take on the flavours of the other ingredients.

Last but not least, in a salad. Chop it relatively finely. Don’t use the stems or tough ribs. And mix it with a tender lettuce (like cos or Bibb) and a watery, juicy one (like iceberg or romaine).

I hope you’ll at least give it a try. I think you’ll be pleasantly surprised.

Here are some menu plans for next week! You can see we are still using up the gallons of turkey soup I made. If you don’t have turkey soup, that’s okay – but make a homemade soup. It’ll have far less salt and be better for you, and a large pot will make several lunches worth, that you can freeze and reheat when you’re ready.

Breakfast Lunch Dinner
Sunday January 21st Leftover quiche EatingWell Tomato Basil Zoodle Salad Weight Watchers Barley Chicken Casserole
Monday January 22nd Beet and Kale Smoothie Cooking Light Roasted Sweet Potato and Orange Salad Jamie Oliver Sicilian Spaghetti Alla Norma
Tuesday January 23rd Granola with 1/2 banana Homemade Turkey Soup with 1 whole grain bread and 5ml butter Weight Watchers Zucchini Risotto with Sundried Tomatoes
Wednesday January 24th Banana Kale Smoothie Apple Kale Salad Weight Watchers Orange Couscous with Chicken (substituting turkey) – served with green beans
Thursday January 25th Apple Nut Oatmeal Homemade Turkey Soup with 1 whole grain bread and 5ml butter Weight Watchers Spaghetti with Kale and Garlic
Friday January 26th Carrot Cake Smoothie Cooking Light Fall Vegetable and Lentil Salad Weight Watchers Cod with Parsley Sauce served with steamed green beans and carrots
Saturday January 27th Granola with 1/2 banana Homemade Turkey Soup with 1 whole grain bread and 5ml butter Artichoke Pizza

There’s Nothing Like Hot Soup on a Cold Day

Soup, it’s delicious, right? And a fantastic way to use up whatever has been hovering around your kitchen. There’s a scary side to soup, though, especially if you’re starting with a powdered or canned variety. It can hide a LOT of sodium. A good rule-of-thumb is to keep the milligrams of sodium equal or less than the calories. Check out any soup in your grocery store, even the “healthy menu” types, and you’ll find there’s four (or more) times the sodium in most varieties. Not so healthy, after all. Sure, in a pinch, they can work. But with an hour or two while you’re working on something else or even sitting in front of the tube, you can cook up one or two huge pots of soup, and freeze the results to last for months.

So if you’re stuck inside in the cold, and you’ve got some vegetables, an onion or two, and beans, or meat, rice, pasta, or potatoes, you can make soup. Your body will thank you. Here’s one to get you started.

It’s a Whole New Year!

What I love best about New Year’s Day is that everyone sees the potential for a fresh start. My resolution for 2018? To help as many people as possible understand that we have that potential every single day.  No matter what’s happened before, we can be better from here on in.

Yesterday I began posting January Meal plans, which I’ll continue for you here. I hope they’ll help inspire you to be your best, healthiest self this year.

Breakfast Lunch Dinner
Sunday January 7th Granola with 1/2 banana EatingWell Tomato Basil Zoodle Salad Jamie Oliver Sicilian Spaghetti Alla Norma
Monday January 8th Beet and Kale Smoothie Cooking Light Roasted Sweet Potato and Orange Salad Cooking Light Turkey & Swiss Sloppy Joes
Tuesday January 9th Granola with 1/2 banana Homemade Turkey Soup with 1 whole grain bread and 5ml butter Jamie Oliver Hungover Noodles
Wednesday January 10th Banana Kale Smoothie Apple Kale Salad Jamie Oliver Smokin’ Chicken Chowder (substituting leftover turkey)
Thursday January 11th Apple Nut Oatmeal Homemade Turkey Soup with 1 whole grain bread and 5ml butter EatingWell Savory Carrot and Tarragon Tart
Friday January 12th Carrot Cake Smoothie Cooking Light Fall Vegetable and Lentil Salad Jamie Oliver Carbonara of Smoked Mackerel

Before you go, here are some tools that help me keep track of meals, make grocery lists, and remind myself to stay fit and drink water:

Paprika Recipe App, good for either Kindle, iOS, or Android. It lets me download recipes, organize them as I like, share them, and create grocery lists for my meal plans.

My Fitness Pal – I love this for figuring out the nutritional content of recipes, and seeing whether I’m missing key nutrients.

And I’m rarely without my trusty FitBit, so I can keep track of steps. I also have UnderArmour’s UA Record, so I can log exercise that isn’t walking.

What are your favourite tools for healthy living?

Happy 2018!

 

No fuss, no muss, and a whole lot of fibre…

Last night I made a batch of one of my easiest homemade breads. It’s more of a method than a recipe, although the proportions have been worked out after much experimentation. (In the EAT section of my site, you’ll find other recipes, including other breads).

There’s nothing like homemade bread for breakfast, or a sandwich, or just as a snack – but I’m always trying to sneak in some more healthy goodness. One of my tricks is always to add some chickpea flour, for extra protein. This one also benefits from whole wheat flour, and whole grain rolled oats. It is a bit time-consuming (you’ll want to start a day ahead, or first thing in the morning to bake for dinnertime), but it’s worth the wait, and doesn’t require any kneading at all.

Enjoy!

No Skipping Allowed!

Breakfast: for me, it’s still the most important meal of the day. I know there are plenty of trends promoting fasting, or other approaches to weight loss or maintenance, but for me, exercise and breakfast are “must-haves” for a good start to any day. And it’s more about feeling great and having lots of energy to face life’s challenges, than about weight.

Our breakfast rotation doesn’t vary a whole lot – all year, one of the options is a smoothie; in winter, another is oatmeal (granola in warmer weather), and occasionally an egg (with or without leftover pizza). This particular version features one of my favourite smoothie ingredients: a beet. Along with that, there was a carrot, some kale, ginger, cinnamon, a few berries, sunflower seeds and soy milk. Creamy, delicious, and fast!

Work With What You’ve Got

Farmer’s market fresh! One thing about summertime trips to the market is that (in the words of my grandfather), your eyes can be bigger than your belly. That’s sort of what happened with the basket of fresh peaches we picked up on Tuesday. To be more specific, it was our capacity to consume them before they hit their tipping point. We’re surrounded by overripe fruit, and so there are peaches in every meal. To top it off, we had a surfeit of cheese, left with us by some departing guests. What to do?

When I have a host of items that need to be used, one of my first thoughts is always salad. It’s a go-to when vegetables are in season. This one started with a vinaigrette of homemade red wine vinegar, canola oil, and Kozlik’s Balsamic Fig and Date mustard – in equal proportions. I mixed this in a large bowl, and then began adding veg – greens from the balcony garden, cucumbers, radish, and celery – but use whatever you have, like in this Kitchen Sink Salad. Then I topped it off with some walnuts, sliced peaches, and crumbled Stilton. If you’re a vegan, omit the cheese or use some chopped smoked tofu instead.

Even though I bought too many, I never get tired of too many peaches. We love them, and all the other seasonal bounty, so I’m grateful to be able to have many delicious ideas to use them up.

Fill Yourself Up!

In an ongoing quest to be better every day, I’m always working on health as one of my priorities, and that starts with walking, and also with eating well. Filling yourself up is important – starvation, deprivation, and denial just aren’t sustainable. So instead it’s really helpful to focus on putting as many good things into a meal as possible. Empty calories are easy to banish when you choose lots of healthy vegetables, brilliant colours, lean protein – with a nod to Michael Pollan, mostly plants! This tasty salad has sweet potato, peppers, red onion, pink beans, and a tasty curry vinaigrette (equal parts Dijon, cider vinegar, canola oil, and a teaspoon or so of curry powder for each serving).

There’s more to filling yourself up to eating, though – something I have been discussing with a friend quite a bit lately.  It’s important to fill your mind with positive, helpful, forward-moving thoughts. Often when we are overwhelmed with trying to help others, we forget to take care of ourselves – but the oxygen-mask rule can help keep us on track. If you’ve ever flown on a plane, you’ll recall that they tell you to put your own mask on before helping others. That’s because if you aren’t filled up (with air), you won’t be any good to anyone. So my favourite fill-up method is to get out for a good brisk walk, early in the morning as the city is waking up, and to drink in the sights and sounds around me. Today I was particularly inspired by the sunlight filtering through the trees in Allen Gardens – just steps away from skyscrapers and streetcars. That alone has filled me up with enough gratitude to last all day.

 

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