Today was big cookin' day! I like to cook a bunch of food on Sunday so I DON'T have to cook that much during the week. It all starts on Friday when I make my grocery list. This is more organized (pic below) than I usually am- but I found it to be SUPER helpful. Shocking how organization can set us free.
Buckwheat pancakes (Bob's Red Mill buckwheat pancake and waffle mix) for the whole family. I used pumpkin puree instead of oil and my choice of milk was almond, but other than that I followed the package instructions. I cooked the WHOLE DARN BAG so I could have them in the freezer. I noticed a while back how much money we were spending on frozen waffles and now I always have frozen pancakes on hand! It took me about 40 minutes to make the whole bag. I had two pans on the stove top going at the same time... very exciting. FYI Buckwheat is high in protein and gluten free (these pancakes are not GF however- they are combined with some whole wheat flour).
***A note about freezing pancakes, as you can see in the pic collage below I used paper towels to get out extra moisture. When they are finally completely cool- bag em' up! BUT make sure you double bag them to prevent freezer burn.***
We topped our pancakes with some grade B maple syrup. They were lovely. If you are curious about the awesomeness that is grade B maple syrup go here.
Leftovaaaas! Thanks to our dinner last night we were all set for lunch today. My feeling is this: if you are going to be cooking, might as well cook for two or three meals! You can get creative how you use the left overs so your not eating the same meal for three days. There were left over grilled yams, potatoes, corn, chicken, vegan grain sausages, and some salad too (if you drain the dressing out of a salad it usually holds up till the next day). I grabbed some arugula and made it a bigger salad. I took the corn off the cob and threw that in there too. I really throw everything into my salads. Don't come too close or I'll throw you in there too. That's my pops in the pic below BTW. He admitted to me one time that If I were to cook for him every day, he would be a vegetarian. That's KIND OF a big deal... makes a girl proud. My salad dressing was just a bit of red wine vinegar, olive oil and s&p.
I got a bit cooky for dinner. I decided to make a recipe from the Moosewood Cookbook that my friend Julia made during the week and she brought a piece for me to try. She used a pie crust instead of the potato crust, but I thought well dang I should cook somethin' smart for my friends so they can see how fun cooking is. Honestly the potato crust is yummy, but the real flour crust tasted just as delicious (but took a long time to prepare). Ivy and Scott loved it which I was psyched about! Here is the yummy recipe. This dish is gluten free if you use the potato crust.
Meals I cooked for the week:
Buckwheat pancakes, Muesli (uncooked), Curried Nada-Egg salad, and I also hard boiled 6 eggs. Ingredients I have on hand to make meal preparing easier: Hummus, collard greens (I love to make wrap sandwiches with collard greens and a quick hummus collard wrap is so easy and delish), nut butter, chopped and peeled carrots for snacks, assorted nuts for trail mix (Scott is out for long days walking and often needs a snack- trail mix is always a win) and frozen and fresh fruit for smoothies or snacks. I also have left over rice and beans in small dinner size portions frozen from last week. All this should keep us happy.
So to wrap this up... Sunday is a GREAT day to prepare for the week. If you find yourself thinking man I'd really like to feel better, have more time, boost my families immune system, and rock my casbah well then it's time to get prepared! It will free you. Perhaps healthy living is really just about making space.
Life is like a big game of Tetris if you ask me.
A note about the foods I choose:
I make it a priority to buy local and organic foods as much as I can. I plan for the week, buy in bulk, absolutely use my left overs and I get courageously creative with our meals to save time and money. Since avoiding GMOs and other questionable icky unnatural ingredients is important to me, I give it the attention it deserves. I feel that cheap food (I'll talk more about this later) is an illusion. Over time using quality organic foods has drastically changed our lives for the better. I'm not an expert, I'm just good at experimenting so I've learned a lot.
My mission as a health coach is to help you live a courageously healthy life that you love. I'm hearing from my clients that they simply want to feel better. They want to feel in control of their health. Not only is this possible, but it can be joyful. Small steps, big results. Lasting change takes time, but luckily life is long.
Thanks for taking this 30 day journey with me! Let me know your thoughts along the way. Where are you with your health? What's in your way from having a healthy life?
I want to be a resource for you, so reach out and share your story!
You. Freakin. Rock.