I was a bit late going out for my walk so Ivy and Scott fixed some eats on their own. They made open faced almond butter n' fruit spread (we have trader joe's organic super fruit spread. I chose this brand because it has 1/3 less sugar than other jellies tend to have. I also sometimes use it to sweeten plain yogurt. A typical fruity yogurt has about 20 + grams of sugar, and if you only use one tsp of fruit spread you are SEVERELY cutting back on sugar intake. FYI if you flip any food around and check out the grams of sugar- 4 grams = a tsp. WOW Right? Do the math when you are consuming drinks too. It's so (SO!) easy to drink a ton of sugar.
When I got home I had left over oats (that I had made Friday morning) with some of that pumpkin puree that I used yesterday for my pancakes and I topped it with a few walnuts and pumpkin seeds. I also drizzled maple syrup on top, because both the oats and the puree weren't very sweet. It was totally satisfying.
Lunch was fun. I used the "egg" salad that I made yesterday. I got out some collard greens, cut out the thick stem in the middle, gave em' a quick rinse and voila, I was able to use them as a wrap! For Scott I gave him a collard leaf and a real wrap (Ezekiel sprouted grain tortilla-big pic below) cuz that's the way he rolls. I also gave him a few slices of avocado. Because I love him.
I knew Ivy really wouldn't try the tofu egg salad yet, so I made her a small wrap sandwich with it just incase today was her courageous day. I also threw a big handful of tortilla chips (Xochitl no salt added chips which are my favorite- there is a little pic below of ALL NATURAL, NO PRESERVATIVES etc... just as I like it) into the toaster oven with small pieces of cheese on top of them. When they came out I added small slices of avocado. She ate them all up and then asked for carrots. What a champ.
Walnuts, banana & green apples for me n' my little baby girl. We got stuck in the bank for a while so luckily I was prepared. I never leave the house with out some nuts n' fruit.
One Pot Kale and Quinoa Pilaf- adapted from FOOD52
Takes about a half hour to cook and about 7 seconds to eat. SO Good!
2c salted water
1 bunch lacinato kale, washed, ribs removed ripped up in smalled 1" pieces
juice of 1 lemon
zest of one lemon
1 tbsp of olive oil or walnut oil
1/4 cup of crumbled feta cheese
3 tbsp toasted pine nuts
2 scallions, chopped (green and white parts)
1. Bring salted water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Allow to simmer for 10 minutes. (in a separate pan- toast pine nuts till they are just brown. I've made this dish now three times, and this time I used pumpkin seeds because I almost had a heart attack when I saw how expensive the pine nuts were. Next time I won't skimp... the pine nuts are MUCH tastier and really add something special to this dish- there's my two cents.)
2. Add kale to the pot, piling the leaves on top of the quinoa. Cover and simmer for another 5 minutes. Turn off the heat, leaving the covered pot on the stove. Allow the kale and quinoa to steam for another 5 minutes. It’s done when all of the water has been absorbed and the quinoa and kale are tender. If the quinoa still has a hard white center, add a little bit of water and steam longer.
3. In the meantime, in a large serving bowl combine lemon zest, half of the lemon juice, oil, feta, pine nuts and scallions.
4. Fluff the quinoa and kale pilaf and add it to the bowl with the zest, juice, oil and other ingredients. Toss to combine. Add remaining lemon juice and salt and pepper to taste. Serve!
(I almost forgot that I wanted to share a video I took of myself from Sunday morning. I'm talking, walking and sweating all at the same time. Scroll down to see it. (Don't get too close to your monitor or I'll suck you into cyber space through my nose. SERIOUSLY!) Please share if you have any thoughts about this BTW! AND share it with someone you love if you think they would benefit from it.
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.
( I invite you to take a deep breath after reading that last sentence.)
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.