I was at Costco and I saw this 2 lb container of cut up butternut squash. I had to have it. It’s not impossible certainly, but cutting that stuff yourself is sort of a pain. So, I put it in my cart along with my 8 bags of frozen mixed berries for smoothies, and immediately envisioned dinner: roasted butternut squash with herbs and balsamic vinegar, steamed broccolini and garlicky cannellini beans. Healthy, easy and super tasty, just the way I like it! 🙂
Category Archives: Blog
Sweet Potato and Chickpea Soup (vegan, oil-free, gluten-free, low-fat)
One of my favorite restaurants Native Foods has an African Peanut Soup that I adore. It tastes very fattening though so I wanted to try and make something similar, but with less fat. As well, theirs is a very smooth soup and I prefer chunkier soups – I like chewing! This version is thick and chunky, while still being creamy. And this can vary depending on how much of it you want blended, using your immersion or regular blender. Feel free to play around with spices and amounts. Those listed here result in a mild flavor.
PAQUITOS! Potato and Bean Taquitos – Baked not Fried! (Vegan, low-fat, gluten-free)
I’m not proud of this, but when I was in junior high, I ate taquitos from the cafeteria nearly every day. I don’t even want to think about what they were filled with, but I just loved them; mostly for the crunchy corn tortilla and the green dipping sauce with which they were served. We won’t even talk about the Hostess mini crumb donuts I ate too. Geez. Gotta love the offerings in school cafeterias. Sad to say it’s no better 30 years later. Did I just say that? 30 YEARS? “sigh”.
Anyway, I digress…sorry. As we all know, traditional taquitos are deep fried. We also know deep fried foods = bad news. I set out to create a plant-based taquito that I could bake, but would still be crunchy. I don’t cook with oil as a rule, but for form and function, a small amount was required for this to work. I tried it without. Fail. However, I was amazed how such a small amount could make a difference. 1 tablespoon of olive oil or less for the entire batch of 12 taquitos. Not bad. Since these taquitos are filled with potatoes, I’m calling them paquitos. 🙂
Blueberry Lemon Muffins (egg-free, dairy-free, oil-free, low-fat)
Double Lentil & Sweet Potato Soup (vegan, oil-free, gluten-free)
As much as I complain about not enjoying cold weather and shorter days, I must admit the food that is most often consumed during those months, i.e., soups and stews, is my most favorite! I made this soup in the crock pot recently on a rainy Saturday. Perfect! I really like lentils so a soup that calls for two kinds – even better!
Sunshine Muffins (vegan, oil-free, low-fat)
I’ve been craving lemon lately, which isn’t normal for me. I’m guessing it’s because I associate lemon with spring and the outdoors, which are two things I also crave. Living in SoCal the winters are really no big deal, but it’s still winter, and we have our days of no sun, with plenty of rain and even some cold temps (all relative, I understand). Whatever. I’m over it. However, since I have a ways to go until fairly consistent warmth and sunshine ensue, I will satisfy my cravings with muffins like these. To me, they taste like sunshine. The cardamom flavor paired with the fresh lemon is quite delicious. And the best part is they are healthy, using whole grain flours, no animal products and no added fat. The sun is shining in my kitchen!
Extras: 1) Top muffins with candied lemon zest just prior to cooking for extra lemony goodness. 2) Add 1-2 TBS poppy seeds to batter for Sunshine Poppy Seed Muffins. 🙂
UPDATE 2/12/13: Apparently the cardamom I used the first few times I made these had been around awhile. I purchased fresh (as fresh as you can get in the store) and used it in the recipe yesterday and the cardamom flavor was way too strong for my tastes. If you like it strong, stick with the 2 tsp, but I’m adjusting the amount to call for 1/2-1 tsp. Also, I felt the need to improve texture a bit. I wanted to lighten them a little; do something to help them rise a bit more (always tricky with fat/free, vegan baking). I added ground chia seeds/water and was very happy with the end result. You can grind them in a clean coffee grinder or blender.
Umami Sauce Recipe (vegan, low-fat, gluten-free, oil-free)
If any of you are familiar with the restaurant True Food Kitchen, you may know they make a sauce for their Brussels sprouts called umami sauce. Umami is one of the 5 flavors identified by our tastebuds; salty, bitter, sweet, sour, and savory or umami. Their sauce is AMAZING! Unfortunately, as is the case with most restaurant food, it’s loaded with fattening oil. I found the recipe online but tweaked it to significantly reduce the fat and cut the oil. If you can find oil-free hummus, this would be considered an oil-free dish. The hummus I had on hand did contain a small amount of oil.
I roasted a mixture of Brussels sprouts, butternut squash, onions and white beans (pictured) to serve with the sauce, but you could use this sauce with any vegetable, bean, grain or even as a salad dressing. Enjoy!
Lentil Patties (vegan, low-fat, gluten-free, oil-free)
Nothin’ fancy about these veggie patties, but they are easy, tasty and satisfying. I ate mine plain, with catsup, but I would love to try one on a whole grain bun with caramelized onions and all the fixins. Yum. Make sure to use certified gluten-free oats and soy sauce (tamari) if you need these to be bona fide gluten-free.
Cherry Chocolate Ice Cream! Non-dairy, low in fat, no sugar added.
I bought organic frozen pitted cherries from Costco recently and decided last night to actually do something with them besides eat them one by one out of the bag like I had been (they are like candy!). This is one instance (of many) when a Vitamix is the most amazing kitchen appliance you could hope to have. Love that thing. This creamy, delicious dessert is ready in about 2 minutes, and that includes gathering ingredients! It’s so sweet, you can’t believe there isn’t added sugar. Of course, when you sprinkle a few vegan mini chocolate chips on top as I did, that changes the no-sugar-added thing, but it doesn’t add much. You only need a few. I always have peeled, frozen bananas in the freezer for just this occasion. Enjoy!!
Lose and Maintain Weight WITHOUT Dieting!
According to results of a study published in the Journal of Clinical Psychology, nearly 50% of people make New Year’s Resolutions. Can you guess what was at the top of the list as the most common resolution? LOSE WEIGHT! Considering that most people (over 66%!!!) are overweight or obese, this makes perfect sense. There’s a big FAT problem though. Diets DO NOT WORK. 98% of people who “go on a diet” gain the weight back eventually. A sad situation, and extremely defeating for those who put forth so much energy, and often money, into calorie counting, weighing and measuring, portion control, starving, and essentially not having any fun with food. (Note: While it’s true that regular exercise is important for many reasons and absolutely should be part of everyone’s life, diet trumps all – for health and weight loss both. In other words, if a person is overweight and begins eating right without exercise he/she will lose weight [until they likely plateau. Then it’s time to move!]. If they still eat like crap but begin exercising only, the weight will be less likely to come off, and of course they will be continuing to put their body at risk for disease.)
Yesterday morning, 1/3/13, I weighed myself. This isn’t something I do too often. Never really cared for it. But, out of curiosity and to make sure my weight is in check, I step on the dreaded scales once a month or so. I have always been very anal about my weight; old habits die hard I guess. Anyway, I weighed in this morning at 120.5. Not a bad number to start the year with. My intention for sharing this with you is not to brag or toot my own horn, but rather to show you what can happen when you stop traditional dieting and EAT! I, like most, have tried pretty much every diet out there. As I mentioned, I was obsessed with my weight and even though I was never really heavy, I had some extra pounds I really hated; hence, the dieting. And as is standard operating procedure with all diets, I would lose weight, and gain it back. I played around with those 10 pounds for years, shooing them away and ultimately letting them back in.
All this changed when I started EATING, and stopped practically starving myself while counting calories and points. How is this possible, you ask? It’s possible because the body inherently knows what to do with the right foods. Put quite simply, fat in our mouths becomes fat on our body. It’s true we need fat to survive. However, our requirements are quite small (same with protein), and they most certainly aren’t meant to come from highly processed nutrient-free oils, which are rampant in processed and restaurant/fast foods. The foods with the highest percentage of fat are the foods that make up the majority of most people’s diets: animal foods and oils. When I struggled with the extra weight, I was no exception to this rule. I was always grossed out by meat in general, but I believed I needed the “protein” and told myself as long as I ate lean meats like chicken and turkey, I’d be ok. And don’t forget the low-fat dairy; I ate quite a bit of it. If only I’d known that chicken contains only slightly less fat than the leanest beef! And while dairy products can be low in fat, they are cancer promoters and create all kinds of problems for human bodies (great for baby cows, not great for humans. And actually, the low-fat varieties are more cancer promoting than the higher fat ones, since the pesky dairy protein casein is concentrated in the lower fat versions – this happens when the fat is removed). So, as I said, too much fat in the mouth equals fat on the bod. Complex carbohydrates, on the other hand, are used for energy and metabolized by the body efficiently.
So, that’s how I did it. I began eating a plant-based diet filled with whole foods. I loaded up on whole grains like oats and brown rice, vegetables including delicious potatoes of all kinds, fruits and legumes/beans. The only fattening plant foods that are also whole foods are nuts, seeds, avocados, olives and coconut. As long as you don’t go ‘nuts’ on those foods, you can eat as much as you want of the other whole foods and weight will no longer be an issue. There is no counting, weighing or measuring. I am no longer hungry all the time, and feeling deprived. Honestly, the cravings for the crap go away fairly quickly. Over the holidays, I even ate things I don’t normally eat, exercised a little less, and my weight stayed the same. When I go on vacation, I can still treat myself because the majority of what I’m eating, the majority of the time isn’t contributing to weight gain. I’m in my mid 40’s and am thinner than I was in high school. I haven’t been on a diet in years and I LOVE to eat! If you want to lose weight and keep it off, consider changing your diet and making it a way of life. Your scales, and your health, will thank you.