It's a Lifestyle: Reducetarian

I'm sitting in my office this morning doing some magazine maintenance (flipping through pages, finding stuff for my vision board, reading some articles, building a recycle pile). I have a subscription to "Cooking Light" magazine because I love to experiment in the kitchen. We're foodies and will try just about anything (at least once). I found this article in regards to a new healthy eating trend called "Reducetarian". 

Think about how much meat you could possibly eat in one day.

Green Acres: Spring has Sprung!

I grew up with a garden. My father always grew some tomatoes, cucumbers, peppers and green beans. Both of my grandfathers (maternal and paternal) grew backyard gardens, too. 

I learned at a young age that horse manure was gold and if you wanted to yield a fruitful garden the more shit, the better. 

It's a lifestyle: One Pot Zucchini Mushroom Pasta

I'm all for easy. One pot easy is an even bigger win.

I found this recipe on Pinterest last week and told Aboy I was going to make it this weekend. 

I picked up the fresh ingredients after we left the gym yesterday. 

Yous know we prep the week of food the day before Aboy has to go back out - so, this seemed like a nice dinner (meatless), plus given the amount of ingredients, some extra for the rest of the week. 

It was simple, but I tweaked the recipe a little bit because Aboy is not a huge fan of peas. 

The original recipe is here 

I beat to my own drum - so this is what I did...

In the pot:

About 6 cups of water (because there was so much food in the pot)

2 garlic cloves (minced)

1 lb of Spaghetti (I used brown rice pasta - I think the next time I will use wheat)

8 oz container of cremini mushrooms (sliced)

2 sprigs of thyme

1 lb chopped spinach (frozen)

2 large zucchinis

Salt & Pepper and a couple shakes of Sazonador Total (which, BTW - is my new favorite seasoning)

Sauce:

Parmesan Cheese (I didn't measure this - I'm Italian... we don't measure Parmesan)

1/4 cup of heavy cream

Just like the instructions said - I threw it all into the pot - let it boil down until it had reduced to hardly any liquid. 

Then I added the cheese and cream, stirred it up - let it cook for another 2 minutes and turned off the heat. 

We took out Mahi Mahi earlier, so I baked that (with a pesto glaze) and Waa-Laa!!! Sunday Dinner!

Souper Sunday: Lentil Soup

I got absorbed in a looming project yesterday and all motivation for cooking was put on the shelf. I am doing Souper Sunday Monday today. Oh... and thinking about it - double win for #meatlessmonday

Delicious yumminess on the menu: Lentil Soup!

When I used to work in Bohemia, I used to buy Lentil Soup at the Deli next door to our building. I love the heartiness of it and always felt like it was so healthy. I also thought it was so hard to make. 

NOT!

I haven't had it in a few years and I am expanding our menu selections and decided I was going to make a nice big pot of it. What I don't eat, I can freeze and Aboy can take it on the road for a quick meal (or in his case, a snack). I did a calorie count look up and compared to Trader Joe's Organic Lentil Soup 1 cup has about 135 calories. Mine is much healthier though because I know exactly what was used in making it!

I found this recipe and liked it the best because it had all the ingredients I love the most!

It was even more attractive because it is a meatless meal that I can cook it in the crockpot. Nothing better than a set it and forget it meal! Another thing that made me excited about making Lentil Soup - I got to use my new Favorite Toy!!  #winning

As normal - I changed a couple of the ingredients (because that's how I do)... but, I did stick pretty close to the original recipe. I also don't usually measure my vegetables... if it calls for a cup or ounces... I just kind of make that up as I go along. I like vegetables and IMHO, more is better!

1 Onion, chopped

1/4 Cup of EVOO

Diced Carrots

Diced Celery

2 Garlic Cloves, minced

1 Tsp Oregano

1 Bay Leaf

1 Tsp Fresh Basil (it said dried, buy I grow basil on my window sill)

1 can of diced tomatoes (14.5 ounces)  - it said crushed, but - I live dangerous

1 lb bag of dried Lentils (rinsed & drained)

8 cups of water

Spinach (LOTS of Spinach!)

2 Chicken Bouillon Cubes (instead of vinegar)

Salt & Pepper to taste

I just dumped it all into the crockpot and put it on low. It will be done in 6-8 hours. 

That's it!

Below are some pictures of my new favorite toy and how it looks in the crockpot.

Souper Sunday: Hearty Vegetable Soup

It's Sunday!!! You know what that means!

I put this together on a whim. It is a very basic recipe and you can add / remove what ever doesn't fit your fancy. I love vegetables - so, I've got plenty in here! This is enough for an army - so, I'll be freezing the leftovers for a quick fix meal.

I listed them in the order they went into the pot:

2 tbsp Olive oil 
4 Garlic Cloves (minced) = 1 tbsp-ish
1 Medium Red Onion (minced)
3 Medium Potatoes (skinned & diced)
2 (1 lb) bags of frozen mixed vegetables (peas, carrots, corn, green beans)
1 Carton of Vegetable Stock (32 oz) - Aldi sells this for CHEAP!
1 Cup of Water
1 Can of Diced Tomatoes (28 oz)
S & P to taste

I put the Olive Oil in the pot on medium heat - dump in the garlic and onions - saute until translucent.

Stir in the potatoes. Stirring frequently for about 5-10 minutes (you want the garlic / onion juices to seep into the potatoes).

Put the rest of the ingredients in and cook over a medium heat for about 45 minutes to an hour. Test the potatoes for softness (then you know it's done).

#thatisall

It's very simple and you probably have most of the ingredients in your cabinet!

Don't buy store-made frozen meals when you can make your own! Invest in plastic bowls with air tight covers. It's healthier and cheaper! You never have to make rash decisions about what's for lunch or dinner when you've got stuff on deck in your freezer!

New Year, New Me...

2014 will go down as a "ehh" type of year. I had many accomplishments, but there were also some disappointments that I should have had better control of.

2015 is going to be different, by design.

I think it's safe to say through adulthood, I've approached life as a journey. I hold on to lessons and try to get better. I really, truly aspire to be a better person today than I was yesterday - everyday of my life.

I also try to lead by example... I'm not really (and never really have been) a person that preaches "Do as I say, not as I do". It was a lesson I learned from childhood from simple displays of behavior from my parents. They would tell me not to do one thing, but were doing the exact things they instructed me not to do. It sends the wrong message and develops into trust issues and lack of respect.  Trust and respect are very important to me.

So, in saying all that - I am going to embrace 2015.

++++++++++++++++++++

It's actually taken me a long time to put my thoughts into this and to get it "on paper"... I've been all over the place in setting my "goals" (not resolutions) for this year. I started thinking about what I wanted for 2015 in November of 2014. I didn't make frivolous or impulsive decisions about what I wanted to happen this year.

I have some standing goals, that most of the time I do achieve. I renew them from year to year.

• Be more mindful of my words and actions
• Read at least 10 books this year (5 personal interest, 5 self-improvement)
• Learn a new skill
• Show appreciation professionally and personally
• Help others (write resumes for unemployed friends and family, donate time, share knowledge, etc...)

These are usually easy to keep, because they are who I am and what makes me get better as a human.

Then I have my variable goals that change from year to year (some samples would be):

• Say no to things I don't want to do (sometimes I really struggle with saying no to people)
• Straighten out some accumulated debt
• Lose weight
• Make healthier food choices

These are usually a little harder to achieve because:
1. They take you out of your comfort zone
2. Circumstances may not always be ideal to achieve them
3. Life happens

For 2015, along with my year to year standing "goals"... this year I've got a lengthy list of little goals that interlock with each other.

1. Manage my time & schedule more effectively. My career is very demanding and at times stressful. Although I work from home - I found in this past year, I was becoming a slave to my desk. I really had very little time or energy to do things for myself that I needed or just enjoyed doing. That will not happen in 2015.

2. Make time for me. This falls right into my first goal. I have committed to not working more than 10 hours in a day. I know there will be exceptions to my 10 hour rule... but for 2015 they will be exception, unlike 2014 where it was the rule.

• I signed up at the YMCA.
• Aboy bought me knitting needles, yarn and a sewing machine for Christmas - I am going to use them.
• I am going to have a bigger garden this year.
• I will be getting chickens.
• I am going to coupon at least once a week.

These things take time and a mental focus. Lucky for me (as yous know) - everything I do is with a passionate motivation... now I will have the time to achieve what I want to do.

3. 50 pounds by 50 years. I have been working on this since I was 47 and next year I will be 50. I have lost a few pounds over the past few years - but my weight has fluctuated up 10 and down 10 since I started that journey. I have come to the realization that I am venturing into middle age. I want to watch my grandkids have grandkids. This year I'm fully committed to losing it.

4. Build physical strength. This fits into #2 and #3 because 3 of the 5 things I have listed in #2 require a level of physical strength to perform the requirements of the tasks. As for the #3 part of it - why would I lose the weight and have flabby skin from the weight loss? It just makes sense to commit to this.

5. Take better care of my husband. So, these are not in any particular order because this would really be #1 on my list, but without achieving #1 through #4, I could not be any good at completing #5. Everyone knows how much we care for each other. As we enjoy the empty nest, I want to make sure as we journey through our golden years together - I make it as memorable and enjoyable as possible.

6. Cook and eat healthier. I am going to expand on my experimental recipes and try to eat a predominately plant-based diet. I love making my own breads and I am determined to accomplish consistent successful brown rice on the stove!

7. Eat out less. Last year I made a commitment that if I were to eat out - that I would eat at family owned establishments more often than corporate driven restaurants. I want to support our local economy and although I may pay a little extra to do so, it's worth it. I believe corporations are vital to our economy because they do provide jobs for many (me included) - but, living and buying local is helping someone that chose to live outside of that box. Most local businesses offer much healthier choices, anyway. It's something I enjoyed and I am going to continue for 2015.

8. Be more social. I work from home. Facebook is my social life. I am a social person. I need to get out more. Right now, the Y has become that outlet. I plan to build on that as I start to accumulate local friendships.

9. Blog more. Everyone has a story. I want to document mine. I am committing to at least 2 blog posts per month (this makes 1!!).

++++++++++++++++++++

I've got some other personal goals that I am working on (not for public discussion)... they also fall within and interlock with what I have listed.

2015 is my year; because I said so.

Meatless Meal: Tomato Basil Pasta

I found this recipe on Facebook. I have made it a few times and when you're in a rush or don't know what you feel like eating - this is very quick and easy. I always make sure I have the ingredients on hand.

I can promise you - the taste is restaurant quality!

I like to add some garlic bread and a glass of red wine. If I play some Billy Joel, I feel like I'm back on Long Island eating in my grandparent's kitchen!

Tomato Basil Pasta
12 ounces pasta (I prefer linguine or fettuccine)  
*depending on the thickness of the pasta - you may need to add a little water
1 large can diced tomatoes with the juice 
1 large sweet onion, cut in julienne strips
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable stock
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

*I also add about a pound of Asparagus cut into 1 inch pieces - I like the flavor it adds to the pot. Aldi sells frozen asparagus - so, I always have a couple bags in the freezer.

Directions:
Place pasta, tomatoes, asparagus, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I leave about an inch of liquid in the bottom of the pot because the noodles are going to absorb it anyway once it cools.

The starch leaches out of the noodles and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients.

No straining, just stirring!

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.

Serve garnished with Parmesan cheese.

Meatless Meal: Roasted Vegetable Soup

O. M. G.!!!
 
Today began Souper Sunday.  My first selection is Roasted Vegetable Soup.

I always do chili or stew, so adding a real "soup" is nice... especially because it is absolutely dee-lish!
 
I found the recipe here
 
1 head garlic
3 pt. cherry tomatoes
2 large bell peppers, cut into ½-inch chunks
2 medium zucchini, cut into ½-inch chunks
¼ cup olive oil
½ tsp. smoked paprika
1 cup frozen corn kernels, thawed
4 Tbs. sherry vinegar or red wine vinegar
 
Preheat oven to 450°F

1. Rub papery skin off garlic, and cut off top of head to expose clove tips. Place on square of foil, and drizzle with 1 Tbs. water. Wrap garlic, and roast 35 to 40 minutes, or until soft.
2. Toss tomatoes, bell peppers, zucchini, and oil with paprika in large bowl. Season with salt and pepper, if desired. Spread on 2 baking sheets, and roast 35 to 40 minutes, or until vegetables are browned and tender, stirring once. Cool 10 minutes.
3. Squeeze roasted garlic cloves into bowl of food processor; add half of roasted vegetables and 1 cup water. Blend until smooth, then transfer to large bowl or saucepan. Pulse remaining vegetables in food processor until chopped, then stir into puréed soup with corn and vinegar. Warm, if necessary.

So, I have to tell yous... it is Uh-MAY-Zing!

I added a variation (because I beat to my own drum)....
I only did 1 TBS of Red Wine Vinegar
and I added a 1/2 roasted eggplant - to the ingredients (I had it in the fridge)
Instead of water I used vegetable stock
and I added extra corn
and a can of black beans...

The hardest part was the mess. You have to run the roasted veggies through the food processor... but other than that - I am very pleased!

It is very hearty and full of flavor!!! The Paprika added a nice yum to it!

And, I baked bread!!

Another meatless meal - added to the menu!