Archive | January, 2012

Sweet potato and black bean tacos!

31 Jan

I have an obsession with looking for recipes online.  I just keep looking, and looking, and looking….

In fairness, I had a pretty good repertoire of recipes before 6 months ago.  It feels like I am starting over.  And it is hard to find recipes that meet all of my nutritional criteria that I think will stand a chance of the kids liking.

Tonight, I made a quick slaw while I had sweet potatoes roasting.  This recipe is super yummy and full of good things!  We kept it gluten and corn free and had it on brown rice tortillas.  But you do whatever floats your boat.

For the slaw, I just shredded some cabbage and baby sweet peppers and squeezed the fresh juice of one lime on it.  I then seasoned it with kosher salt, cracked pepper, and a pinch of raw sugar.  Massage it with your hands to really let those flavors blend.  Then taste it.  If it needs more seasoning, go for it.  If I had an extra red onion, I would have added that.  You can really play with this and mix it up.  It is a GREAT way to amp up your veggie intake.

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Have you seen these little cuties?  Tiny little sweet peppers?  Yum!  Luck and I have just recently realized how much we love colored bell peppers.  We spent years eating green when we could have had these!

For the tacos, I found a recipe on Tasty Kitchen that looked good.  Then I adapted it for us.

Sweet potato and black bean tacos

Homemade slaw (see above)

2 sweet potatoes, peeled and diced into smallish pieces

Olive oil

Ancho chili powder (or regular, I just happen to love ancho)

Cumin

Kosher salt and cracked pepper

1/2 of an onion, chopped

3 cloves of garlic, pressed through a garlic press

2 cans of black beans, drained and rinsed

Brown rice tortillas (or whatever you prefer)

Avocado, cut into chunks

Preheat oven to 400.  Toss your sweet potatoes in a small amount of olive oil (you don’t need much), 1 tsp chili powder, 2 tsp cumin, and salt and pepper, if desired.  Roast them for 30 minutes.

Meanwhile, add your chopped onion and minced garlic to a pan and saute’ it over medium heat.  I don’t use oil to saute’ anymore, but you can certainly do it.  Add a bit of salt to the onions and that will help coax the water out of them and they won’t stick.  (I use a nonstick pan….but it isn’t the kind where the nonstick can peel up. This is the only time I use nonstick pans.)  Add water to the pan if they begin to stick.  Cook until they are soft and translucent.  Add the drained and rinsed black beans.  Add another teaspoon or more of the ancho chili powder, as well as a few more tsp of cumin.

When the sweet potatoes are done, add them to the beans.  Stir and taste for seasoning.  Always taste for seasoning!  Learn to tell when things need more salt.  Or learn to like things without salt.

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Fill your tortillas with this mixture.  Then top with the slaw and avocados or lettuce or jalapenos or onions or whatever makes you happy.  This is gluten, dairy, corn free, as well as being vegan and nutritious!

Too Much of a Good Thing

31 Jan

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So as a follow up to my weird bruising, it seems I was getting too much Omega 3 in my diet.  The doc said that some people take Omega 3 instead of an aspirin to keep their blood thin.  Who knew?!?!  Certainly not me!  His opinion was this:  The vegan source of omega 3 is algae.  Fish eat algae, which is why they are high in omega 3’s.  Instead of taking a product of the fish, the omega 3’s are more potent coming straight from the source.  I am not explaining myself well.  But there you have it.

I stopped taking omega 3’s for about a week.  Bruising healed and stopped.  The life span of platelets is 10 days.  He said I would know if that was the reason within that period.  He was right!  I am now back on omega 3’s, but per Elisa’s recommendation, I am just staying on a smaller dose.  We take omega 3’s because of all of their great benefits, including the anti-inflammatory benefits they offer.  And when you have a disease of inflammatory responses, this is a good thing!

Kids Living Free!

31 Jan

I am going to put together a Facebook Group of moms who need support from other moms. Seems a lot of kids are going gluten/dairy/corn/dye/soy free!
If you want to be part of a group of moms (or dads) sharing tips and recipes, let me know!

6 Weeks to a New You

14 Jan

6 Weeks to a New You.

Here it is!  Sign up today for an investment in YOU!  We can’t wait to help you meet your fitness and health goals!

Six months!

10 Jan

It is my half year anniversary!  I have now been plant fueled for 6 months!

At this point, I am not in a flare.  🙂  I am having more good days than bad.  Overall, I feel like my old self pops in every once in a while. It is a beautiful thing!

Like I say all of the time, I SLEEP A LOT. Or at least I lay in bed a lot (which is why I am on the computer a lot).  This is big for me.  When I am busy one day, I actually plan nothing except coming home and getting in bed from 6 or 7pm until the morning.  Or I will plan for the next day to be spent in bed. I have discovered how to preemptively strike so as to not get sick from stress and busyness.  It is something I still find myself defending occasionally.  Especially when people tell me how lucky I am to get to lay in bed a lot.  But overall, I realize that it isn’t their fault that they don’t understand.  And I pray that they don’t ever have to understand.

New syptoms…I am bruising easily, and the bruises don’t go away.  On my shins.  This happened back in high school and college.  I had bruises that where there for literally years. This makes sense given my blood counts recently.  I am not anemic (so don’t tell me to eat red meat!), I just have low counts.  I also have slight pleurisy.  What a change from this time last year!!!  I was in constant pain from pleurisy!  And nauseated all of the time.  And totally wiped out.  And sun sensitive.  And having fevers all of the time.

So I was told to give this diet 6-12 months to see any real change.  http://www.eaturveggies.com/  Please go give Elisa a shout if you are needing to combat a disease or have health issues you wish to address with a plant based approach!  She will steer you right.  And I can tell you, she has been right.  It has taken about this long to see the light at the end of the tunnel!

I am no dummy.  Lupus comes in flares.  A new flare may be on the horizon tomorrow.  But I am going to keep eating like a rabbit and praying that this balance of eating plant based and resting all that I can is making my body reverse this disease.

ps.  I am stronger right now than I was 6 months ago, too!  I do more weight in BodyPump than I have ever done before.  Don’t believe that you need animal protein to be strong!  Plant protein is doing my body good!

Do you have a picky eater?

10 Jan

Do you have kids?  I bet at least one is picky!!!  If you don’t have a picky eater, consider yourself blessed.  Don’t be fooled in to thinking it is because you are exposing them to everything early on and nothing more.  It IS exposure, but it is ALSO that child!

Remember that you really do need to expose your kids to lots of foods.  They need to see it on their plates, see you enjoying it, try it, over and over and over before they may even take a bite, much less like it.  Their are “magical” numbers like 20 floating around.  I am not exactly sure what the number is, but it is a lot.  Bottom line, keep making it, keep putting it on their plates.  Don’t give up!

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If you haven’t figured this out from my blog, our family rates everything we eat at home on a scale of 1-10.  It helps us know how we all truly feel about things. It also helps the kids learn to articulate why they like certain flavors/textures/combos.  We started this when I went vegan and I highly recommend it. You may be surprised at what you learn.

For us occasionally, Reid will down an entire plate full of food and give it a 2.  He is not a picky eater at all.  But we have learned what he actually likes instead of just assuming he liked it because he ate it.

Daniella, on the other hand, picks at her food.  Occasionally, she will rate something an 8 and only take a few bites. In the past, we would have assumed she didn’t like it.  To be honest, she just doesn’t like much dinner food.  And we are okay with that.  As long as she tries it.  We do not make her anything else to eat.  She gets whatever is made for the family. But she knows this and just willingly prefers to not eat dinner.  It is no longer a war because we have fought many, many years of battles.  Hang in there, parents!  It is worth the fight.  I can tell you that this girl who picks at food, now loves salad with vegan dressings, roasted veggies, pretty much anything Greek, and olives.  She will now TRY almost anything, including things that are mixed, ie…casseroles and soups. Homegirl likes her food separated!  I am not going to say she doesn’t occasionally gag at the table.  Because she does!  But oh the joy of seeing her mature and WANT to like new and healthy things.

The norm in our house is this: Reid rates most things about a 7 or 8, though a few times a week something will blow up the scale and get a 100, and Dani usually rates things about a 3.  Nearly everything.

Here is how we fight the dinnertime war!

  • Fruit is not on the dinner table.  We found that it created problems because that is all they wanted to eat.  Fruit is now snack before every bedtime.  The kids can count on coming down for almond milk and some sort of fruit before bed.  They love it!  It is a dessert to them.
  • We have never made them clean their plates.  They eat what they eat. If they are hungry later, they can wait for fruit.  Or they can hear us say for the millionth time in their life, “You should have eaten your dinner!”
  • No seconds on anything unless they have eaten all of their food.  This is especially important if they don’t want to eat a veggie, but they really want more pasta.  They will down that veggie to get more of what they want.
  • We will often give them a first course of salad.  This ensures they are getting raw veggies in before anything else.  A huge mistake for us: dressing the salad for them.  For Daniella, that works. For Reid, he HATES salad dressing and likes undressed salad.   Once they finish or eat whatever amount we think is appropriate, they can move on to their main course.
  • Lucky has taught me to not fight over food.  The dinner table is a place for peace.  No feelings are involved. This one is hard for me because the kids can actually hurt my feelings by rejecting my food.  Kind of embarrassing, I know.  But true.  He is good about making it about a choice regarding food and nothing else.
  • We spent YEARS of making Dani take a number of bites of her food.  She would sit down and instantly ask, “How many bites?”  I wish we hadn’t done that.  But we did what we did to survive. What we do now as a compromise is tell them for every bite of what they want, they need to take one bite of what they don’t want.  We just say, “A bite for a bite.”  And they know what that means.
  • We definitely battled at the dinner table.  And we still do occasionally.  But our main goal at the table was 1) to chat as a family and 2) to teach our kids to eat foods that will nourish them their whole lives. It is never too late to change courses.  Eating largely vegan drastically changed our meal course because I stopped preparing meats.  And you know what?  They are less picky now than they have ever been!  And they still eat about the same amount of food.  They haven’t lost weight or gotten gangely.  I can’t say they aren’t skinny b/c they are.  They got their daddy’s genes NO DOUBT!  But that has been in place forever.

And if you are wondering, Daniella approved of this post.  She is open about all of this and I don’t want anyone to think she would be embarrassed.

How do you deal with picky eaters?

75 Ways Going Vegetarian Has Made My Life Better

9 Jan

This is a great website!  Lots of resources.  I can pretty much concur with his 75 ways…only I don’t eat cheese and am not a runner and certainly don’t have a pregnant wife.  🙂

75 Ways Going Vegetarian Has Made My Life Better.

Celebratory Pancakes!

8 Jan

Today is our 13th wedding anniversary. The kids (well, Daniella and a little help from Reid 😉 ) made us cards and decorated our house while we were still in bed.  Dani has a cold, so we are choosing to stay together and not split up and half go to church and half stay here.  It has turned into a wonderful morning.

Luck and I collaborated on some pancakes today. They are gluten free, dairy free, egg free, and DELICIOUS!  They are celebratory, which means they have dark chocolate in them, of course!

We used almond flour because I love it.  It is healthy, yummy, and tastes great!  We adapted the recipe from Elena’s Pantry: http://www.elanaspantry.com/gluten-free-pancakes-revisited/

Only we made them vegan and celebratory.  🙂

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  • 2 T Ener-G egg replacer
  • 1/2 cup warm water
  • 1/2 cup raw agave
  • 2 tablespoon vanilla extract
  • 3 cups almond flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • Earth Balance for sauteing
  1. In a Blendtec, Vitamix, or blender combine egg replacer and warm water and blend until mixed.
  2. Add agave and vanilla and blend on high until smooth.
  3. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
  4. Add 1/2 – 1 cups mini dark chocolate chips (check to make sure they are vegan, if you care).
  5. Let batter sit for 15-20 minutes to let the bakind soda do it’s thing.
  6. Warm Earth Balance in a large skillet over medium heat.
  7. Ladle pancake batter onto skillet.
  8. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
  9. Remove from heat to a plate.
  10. Repeat process with remaining batter, adding more Earth Balance to skillet as needed.

**These are very, very delicate pancakes.  Flip with lots of care!  They came out crispy on the outside and slightly gooey in the middle.  To be honest, they were PERFECT!**

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The kids rated them the highest they rate things.

They were a splurge because of how much agave was in them.  And I am ambivalent on how I feel about agave, anyway.  I have read conflicting things about the stuff.  But it is a celebration, so we went big. They tasted like a giant chocolate chip cookie!  YUM!

Let me know if you try them and love them as much as we do!

Gluten free? Help is here!

8 Jan

I know several of you have kids or you yourself has had to go gluten free recently.  Let me assure you, it is NOT hard!  You will be overwhelmed at first, but then will be a pro in no time!

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Here are a few basic things to get you started:

  • Chex Cereals are your friend!  They are certified gluten free.  Well, all except Wheat Chex, but that is a bit obvious.  Check out your cereal aisle.  You may be surprised how many choices you have.  But go with ones that are labeled “Gluten Free.”
  • Udi’s bread is the best, if you are going to buy store bought bread
  • Pamela’s Bread Mix is my favorite of the bread mixes.  We use it in a bread machine and make loaves as often as needed. It only takes a few minutes to throw in the machine.  Daniella often makes it with very little assistance. Fair warning: it doesn’t rise much. It makes a very dense loaf of bread. So dense, I actually end up making a half sandwich for the kids.  I make it with an egg replacer so that it is vegan, as well.  It makes a mean base for Monkey Bread, which was perfect on Christmas morning!
  • Glutino pretzels are better than regular wheat pretzels!  We love the sticks because Reid thinks they are little light sabers.  They are extra yummy with white chocolate or dark chocolate drizzled on top.  I make those if we are going on a road trip or need a special snack to take somewhere.
  • Gluten free brownie mixes are SO good!  The Betty Crocker ones are great.  I like to doctor them a bit with chocolate chips and sometimes cinnamon.  I also like their cake mixes.  Take a look at the ingredients list!  It is awesome!  If I didn’t need to feed my family gluten free, I would still make these because I can pronounce everything on the list and it isn’t very long.  Now traditionally, I HATE boxed brownies.  But these don’t taste like chemicals….they taste goooood!  I also never used boxed cake mixes before going gf.  But lets be realistic.  Being gluten free is hard enough.  Making a good gluten free cake is NOT easy.  And I am a BAKER.  I use boxes for the kids’ birthdays, etc..
  • Speaking of birthday parties….make a batch of gluten free cupcakes and cookies.  Keep them in your freezer. When your kid is invited to a party, grab one and go.  This way they won’t feel weird not getting to eat cake.  If you forget, the icing off of cake is usually gluten free. So in a pinch, scrape some off the top of a piece.  On the same note, pizza toppings can be removed and rolled up to make a cheesy “roll” for your kid.  **NOTE: WE ARE NOT CELIACS.  I WOULD NOT DO THIS IF YOUR CHILD HAS CELIAC’S DISEASE BECAUSE OF CROSS-CONTAMINATION.**
  • Taste a bunch of different pastas.  I think the ones with corn probably taste most like the pasta you are accustomed to.  But I am allergic to corn.  So we do brown rice pasta.  I like Tinkyada brand.  Nobody knows the difference.  Until the next day.  Here is a warning: don’t serve leftover gluten free pasta!  Nahhhsty!
  • NutThins are great, most potato chips are okay, Beanitos are good, and some corn chips, as well.  Same thing with crunchy taco shells and soft corn tortillas.
  • READ ALL LABELS.  Here is a link to common ways that gluten is found in ingredients:
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  • Find Chebe products and buy them.  Especially their frozen pizza crusts.  They are not “gluten free good,” they are just GOOD!  You will find them frozen and in the baking section.
  • When baking muffins, quick breads, and cookies, try using certified gluten free oat flour.  I think the taste is soft and doesn’t get in the way of what you are trying to make.  Make your chocolate chip cookie recipe you have always made with just this substitution.  Your kids will kiss you.
  • Gluten free frozen waffles and French toast sticks are a nice treat.
  • Lara Bars are a staple around here for an on-the-run breakfast.
  • Learn to snack on nuts and fruits.  Teach your kids they don’t need crackers.  It takes a while, but they eventually forget about them.
  • Check out places like Jason’s Deli, PF Changs, Olive Garden, BJ’s, Maggianos, Pei Wei, and many, many more that now have gluten free menus.  Call ahead, look at menus online, pack your own food, do whatever it takes.

Don’t fret!  You WILL get the hang of this very quickly.  It is scary at first, but you can do it!  Feel free to post any questions you may have.  Just trust me that this is a great day and age to need to eat this way.  There are options everywhere.  The good news is that you will sort of forcefully be eating healthier because all of those boxed, store bought, and even homemade treats are now forbidden.  Think of it as a blessing in disguise.  (does anyone REALLY like boxed or store bought baked goods???)

I truly believe that the way to happily accept what you can’t eat is to be thankful for what you CAN.

Shake Tutorial

5 Jan

Okay, earlier this week I posted a recipe for a breakfast shake that gives you lots of good stuff to start your day.

Here are some tips to make learning to drink shakes a little easier!

  • Start with strong fruits like berries.
  • Use more fruit than veggies at first and slowly change the ratio.
  • If you are needing to wean on to the flavors, you can add chocolate almond milk.  A fun version is chocolate almond milk with frozen cherries.  Chocolate almond milk is sugary…so only do it to transition :).  Or making a special treat for the kiddos.
  • Add cocoa powder or cinnamon. You can also add a splash of vanilla or almond extract.  This is a big help at first!
  • Add a banana, if you like them.  You pretty much don’t taste anything else when you add a banana!
  • DRINK FROM A STRAW!  I learned this early on.  I can throw down a shake MUCH easier this way.
  • Serve it super cold.  Use lots of frozen stuff and drink right away.  The longer it sits, the more of the greens you will taste.
  • I saved this one for last because it is not for everyone. If you can make the investment in a Blendtec (what I have) or a Vitamix, DO IT!!!!  It pulverizes the heck out of all of those veggies. If you don’t have one, I would often make my shake in my food processor before I got one. It is not a must, but a PLUS!

Think of learning to like shakes in the same way you learn to like exercise.  After your first weight lifting session or run, you most likely said, “Whew!  That was hard!”  But you kept at it because you knew it would get easier and you would eventually enjoy it.  Maybe you would JUST enjoy the benefits?  Or maybe the process?  Everyone is different.  Either way, you did it with something larger in mind.

And THAT, my friends, is how to approach drinking these shakes!

Cheers to healthy shakes!

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