Category Archives: Just Good FoodImage
I was feeling a little down………. so I made soup. It seems to be a sure way to improve the mood. I recommend it.
Using a 2 quart pot, I splashed in a half cup or so of vegetable broth. Added in (rough-cut): small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day). I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.
I sprinkled in some dried: basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper. About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste). Then I pressed a large clove of fresh garlic and stirred it into the mix.
I gradually added in more vegetable broth for a total of about a quart. Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.
This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup. You can add in (or leave out) anything you like (or don’t like).
Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper
This is a picture of how this recipe looked when we made it. I highly recommend FORKS OVER KNIVES COOKBOOK for simple and healthy and tasty recipes. I didn’t think something with so few ingredients could possibly taste good. I was wrong
- 1 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
- 1 RED BELL PEPPER, CUT INTO 1/4-INCH THICK SLIVERS
- 8 OUNCES CREMINI MUSHROOMS, THINLY SLICED
- 2 GARLIC CLOVES, MINCED
- 1 TABLESPOON BRAGG LIQUID AMINOS
- HEAT A LARGE SKILLET OVER HIGH HEAT AND ADD THE ASPARAGUS, BELL PEPPER, AND MUSHROOMS. STIR-FRY FOR 4 TO 5 MINUTES, ADDING WATER 1 TO 2 TABLESPOONS AT A TIME TO KEEP THE VEGETABLES FROM STICKING. ADD THE GARLIC AND COOK ANOTHER MINUTE. ADD THE LIQUID AMINOS AND TOSS WELL. SERVE IMMEDIATELY.
MY NOTE: YOU CAN USE ANY KIND OF MUSHROOMS – WE USED WHITE BUTTON MUSHROOMS THE FIRST TIME.
FROM FORKS OVER KNIVES: "STIR FRYING IS AN ASIAN TECHNIQUE FOR COOKING MEAT AND VEGETABLES QUICKLY
SO THAT THEY RETAIN THEIR TEXTURE AND FLAVOR. IN THIS RECIPE YOU CAN BE
CREATIVE AND SUBSTITUTE OTHER VEGETABLES, SUCH AS SNOW PEAS AND FRESH,
THINLY SLICED CARROTS, FOR THE ASPARAGUS."
This is all there is to it:
Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour. Add some dried cranberries and bake for another 3 to 5 minutes or so.
Roasted vegetables – made without oil — just some seasoning. I used basil, salt, pepper and a little garlic powder. Turned out to be a delicious meal!
I have just hit the a new low! As of today, I have lost 25 pounds. Makes me feel good!
So, it turns out I am five feet tall (okay, 4′ 11″ and 3/4) and I weigh 120 pounds; in my twenties I weighed around 105 pounds (I was still 4’11” and 3/4) so I have not yet hit that “ideal” weight. I’m not sure if I will get to that point, but we will see what happens. If I even hit 115, I will be happy and amazed. At this weight I am happy and amazed!
It’s taken about a year and nine months to lose this weight, so by the two-year mark, maybe I will hit the goal of 115.
The best part is, I like the way I eat now, and I don’t view it as a temporary diet. I’m not feeling, as I have in previous weight loss attempts, that it is something I am suffering through until I can go back to eating not-so-nutritious food.
Greens, beans, onions and all kinds of vegetables, mushrooms, berries, seeds and nuts and other fruit of all kinds, are the main types of food I eat; with a smattering of bread (carefully chosen with an eye on ingredients). Still no dairy EXCEPT cream in my coffee (2-4 tablespoons per day) — can’t quite find a replacement that tastes great yet.
For exercise, I walk; my goal is to do this each day but it’s been more like three times per week until the last couple of months or so. I lift weights intermittently— need to get a better schedule for strength training. I’m starting a yoga class next week, to help with this. And I am trying to learn to meditate because in spite of all the great health benefits I’ve experienced with this “eat-to-live” stuff, I am still wound up a bit too tight and anxiety and worry follow me around on some of the days of my life, in somewhat unpredictable cycles, like the cloud around Pigpen. In this regard, another reference to Peanuts; I take it one day at a time, or like Charlie Brown said once, maybe a half of a day at time—good advice abounds in that comic strip!
All in all, I have to say:
TWENTY FIVE POUNDS!!!!!!!!!! and I feel good!
P.S. I am 59 years old (yikes) and I have been able to do this dramatic shift in eating habits even at my old age so, see, it’s possible, it is. I just wanted to say my age because pretty soon I will be into a new decade and that sounds really ancient to me, but old is the best option available it seems.
Pasta next to mushrooms
makes me happy
Here are some ideas for vegan dishes. Sort of a visual recipe card.
Sometimes I just need a reminder that a meal can consist of some simple choices.
Italian green beans and tomatoes are from our garden so those choices were obvious. The arugula was from the farmers market and we added strawberries, a little sweet onion, and cucumbers from our garden.
Today I’m going to attempt to make a Kung Pao Tofu and if that turns out, I will post an actual recipe……and a picture, of course!