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A New Lifestyle A New Way of Eating

I’ve been on a health kick since the beginning of 2018, I want to shed all the extra weight.

I am eating super healthy (at least I think so) and not spending a lot of money.  Mostly I am eating a lot of fruit, vegetables, grains, beans and lentils.  Call it whole foods plant based with a bit of fish, eggs and meat (no dairy, no caffeine, and very little bread).

This was my latest find at Grocery Outlet, Autumn Lentil Blend, bargain at $2.99 for the entire bag, 2 pound bag.  I expect this will make a lot of soup this winter.

Lentil Blend for soup
Autumn Lentil Blend – This will make a lot of healthy soup this fall.

One can eat super healthy, inexpensively and lose weight too.

Bodacious Living for sure!

April 13, 2019 – Kamut, corn, grilled cheese, sardines and home fries. Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

Meals were leftovers today. Kamut for breakfast, corn coconut milk soup with grilled cheese. Dinner was not a leftover except for the sauce on the potatoes, potatoes rocked!

MEALS

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April 12, 2019 – Kamut, shallots, bok choy and elbow pasta with a creamy tomato sauce, pineapple and poblano. Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

I had kamut as my breakfast cereal. Its chewy with a nice toothsome texture and nutty, rich flavor. This makes a great breakfast cereal. I cooked a batch in the IP yesterday and put in the fridge so breakfast preparation would be fast and easy. Water to kamut ratio was 3:1 and it took about 12 minutes to cook in the IP.

Lunch was leftover green curry with braised baby bok choy & shallots over rice.

And the winner winner was the elbow pasta with creamy tomato sauce (think of penne a la vodka with no vodka or cream). This was magic, the pineapple made it sing!!

MEALS

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April 11, 2019 – Kamut, kabocha squash, asparagus and dairy free, pasta a la vodka (no vodka or cream). Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

Breakfast today was something new, I had kamut as my breakfast cereal.
It’s also called Khorasan wheat or Pharaoh grain, owing to the fact that grains were discovered in ancient Egyptian tombs. It’s healthier than conventional wheat and has about 30% more protein than wheat, and more fatty acids. Its chewy with a nice toothsome texture and nutty, rich flavor. This makes a great breakfast cereal. I cooked a batch in the IP yesterday and put in the fridge so breakfast preparation would be fast and easy. Water to kamut ratio was 3:1 and it took about 12 minutes to cook in the IP.

Lunch was an amazing kabocha squash, corn coconut milk soup.

And the winner winner was the elbow pasta with creamy tomato sauce (think of penne a la vodka with no vodka or cream). This was magic, the pineapple made it sing!!

MEALS

Breakfast: Kamut simmered in almond milk, mixed with ground chia and hemp seeds, topped with tangelos, applesauce and reduced balsamic.

Lunch: I love it when a recipe comes together. Kabocha Squash, Corn, Coconut Milk Soup with Asparagus, Leeks & Baby Bok Choy. I love the corn coconut milk base. I use it for all my cream soups. So soup and red cabbage slaw. Red cabbage slaw with beets, red onion, tangelos, asparagus, chickpeas and a coconut infused balsamic dressing, made with horseradish mustard.

Dinner: Creamy tomato pasta with pineapple, basil, poblano pepper, red peppers and shallots. I used Banzai chickpea elbow pasta. Winner winner.

  • kamut simmered in almond milk mixed with ground chia and ground hemp seeds topped with applesauce, reduced balsamic and tangelos
  • Red cabbage slaw with agave,, balsamic, dijon dressing with chickpeas, red onion, asparagus and tangelos
  • Corn, coconut milk, kabocha squash soup with poblano pepper, asparagus and baby bok choy
  • Banza Chickpea Elbow pasta
  • Banza pasta with creamy tomato sauce, red peppers, poblano pepper, shallots, pineapple and fresh basil

April 9, 2019 – Kamut, green curry, bok choy, barley, red cabbage, ole wraps… Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

Breakfast today was something new, I had kamut as my breakfast cereal.
It’s also called Khorasan wheat or Pharaoh grain, owing to the fact that grains were discovered in ancient Egyptian tombs. It’s healthier than conventional wheat and has about 30% more protein than wheat, and more fatty acids. Its chewy with a nice toothsome texture and nutty, rich flavor. This makes a great breakfast cereal. I cooked a batch in the IP yesterday and put in the fridge so breakfast preparation would be fast and easy. Water to kamut ratio was 3:1 and it took about 12 minutes to cook in the IP.

Lunch was also leftovers except I added chickpeas to the red cabbage slaw along with nutritional yeast.

2nds on yesterdays dinner: purple sweet potato, chickpea, bok choy green curry. A Thai curry with unusual ingredients. So easy and full of flavor. Even better today as the flavors melded.

MEALS

Breakfast: Kamut simmered in almond milk, mixed with ground chia and hemp seeds, topped with tangelos, applesauce and reduced balsamic.

Lunch: Potato, leek, onion, bok choy soup with a bone broth base. Red cabbage slaw with beets, red onion, tangelos, chickpeas and a coconut infused balsamic dressing, made with horseradish mustard with smoked salmon and coconut infused balsamic from my favorite shop in Campbell, The Olive Bar

Dinner: Japanese purple sweet potato, chickpea, shallot, bok choy green curry over basmati rice with a side of asparagus and an Ole tomato basil wrap. I was still a bit hungry so I made an Ole wrap filled with asparagus, mustard and a mango salsa. Very tasty.

  • kamut simmered in almond milk mixed with ground chia and ground hemp seeds topped with applesauce, reduced balsamic and tangelos
  • Coconut Infused Balsamic
  • Red Cabbage Slaw with chickpeas, beets, red onions, nutritional yeast with an agave balsamic dressing topped with tangelos. Potato leek and bok choy soup.
  • Purple sweet potato, shallot, bok choy green curry over basmati rice with a side of asparagus and an Ole Tomato Basil wrap
  • Ole tomato basil wrap filled with asparagus and dijon mustard and mango sauce
  • Nutpod Pumpkin Spice Creamer in Coffee

April 8, 2019 – Purple sweet potato green curry, bok choy, barley, red cabbage… Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

Thinking outside the box for dinner, purple sweet potato, chickpea, bok choy green curry. A Thai curry with unusual ingredients. So easy and full of flavor. Only 1/2 cup of light coconut milk for 5 servings of curry. 25 points in total for Weight Watchers today.

MEALS

Breakfast: Hulled barley simmered in almond milk, mixed with ground chia and hemp seeds, topped with tangelos.

Lunch: Potato, leek, onion, bok choy soup with a bone broth base. Vegan cheese sandwich made in the waffle maker with pinenut chipotle cream. Red cabbage slaw with beets, red onion, tangelos and a coconut infused balsamic dressing, made with horseradish mustard with smoked salmon and coconut infused balsamic from my favorite shop in Campbell, The Olive Bar

Dinner: Japanese purple sweet potato, chickpea, shallot, bok choy green curry over basmati rice.

  • Hulled barley simmered in almond milk with ground chia and hemp seeds and tangelos
  • Potato, leek, baby bok soup (made with bone br
  • Ingredients for Grilled Cheese Sandwich
  • Grilled vegan cheese sandwich with a pinenut/chipotle cream
  • Coconut Infused Balsamic
  • Red cabbage slaw with beets, red onions, tangelos with a coconut infused balsamic dressing.
  • Japanese purple sweet potato, baby bok choy, chickpea, shallot green curry over rice

April 6, 2019 – Misir Wot, red cabbage, potatoes, smoked salmon… Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

I slept in so no breakfast, just coffee. Leftover salad with smoked salmon and potato/leek/baby bok choy soup. I needed an afternoon snack so my go to grilled cheese a la waffle maker.

Dinner was superb, misir wot (Ehtiopian red lentils), first time I have made this dish. I sauteed a shallot in water, added 1 clove of garlic and then added powdered ginger, berbere seasoning and tomato paste. The berbere and ginger came from Penzeys. I love this shop, very fresh spices. Lentils were served with basmati rice, asparagus with a bit of sour cream and salsa. Totally love the lentils, will make them again!

MEALS

Breakfast: Coffee, I slept in

Lunch: Potato, leek, onion, bok choy soup with a bone broth base. Red cabbage slaw with beets, red onion, tangelos and a coconut infused balsamic dressing, made with horseradish mustard with smoked salmon and coconut infused balsamic from my favorite shop in Campbell, The Olive Bar

Snack: Grilled Cheese (made in the waffle maker) with pinenut chipotle cream

Dinner: Misir Wot (Ethiopian Red Lentils – seasoned with Penzeys Berbere seasoning), over rice with a tbl of sour cream to tame the heat and a side of asparagu

  • Potato, leek, baby bok soup (made with bone br
  • Red Cabbage with Coconut Infused Balsamic Dressing with Smoked Salmon
  • Coconut Infused Balsamic
  • Ingredients for Grilled Cheese Sandwich
  • Grilled vegan cheese sandwich with a pinenut/chipotle cream
  • Misor wot (Ethiopian Red Lentils - made with Penzeys Berbere Seasoning), over rice with a bit of sour cream and asparagus with salsa on the side
  • seasoning for misir wot

April 5, 2019 – Potatoes, leeks, bok choy and more… Eat vegetables and feel Mo Betta!

Perfect day, wonderfully healthy. Winning back my health

It’s a rainy day so lots of soup. Potato, leek, onion and bok choy for one meal. Lentil for another. Rainy day Bodacious Grub.

MEALS

Breakfast: Hulled Barley, almond milk, raw almonds, applesauce, balsamic drizzle and tangelos

Lunch: Potato, leek, onion, bok choy soup with a bone broth base. Red cabbage slaw with beets, red onion, tangelos and a coconut infused balsamic dressing, made with horseradish mustard and coconut infused balsamic from my favorite shop in Campbell, The Olive Bar

Dinner: Lentil soup with grilled cheese (vegan grilled cheese)

  • Hulled barley simmered in Almond Milk topped with tangelos, applesauce, raw almonds and a drizzle of thyme balsamic reduction
  • Potato, leek and bok choy soup made with bone broth
  • Red cabbage slaw with beets, red onions, tangelos with a coconut infused balsamic dressing.
  • Coconut Infused Balsamic
  • Grilled cheese and lentil soup with horseradish mustard
  • Ingredients for Grilled Cheese Sandwich

April 4, 2019 – Healthy home fries, purple grits and barley. These home fries are the bomb and no oil involved. Eat grits and home fries and feel Mo Betta!

Perfect day, wonderfully healthy. Winning back my health

Awesome day, finishing with an awesome dinner: Anson Mills Blue Grits. I love this stuff.

Anson Mills grows and mills one of the most diverse collections of heirloom grains in America. I adore their grits and especially the Blue Grits. Native Americans and European settlers grew corn in every color of the rainbow, and those colors had deep meaning as well as distinct, diverse flavors and aromas. The corn for Anson Mills Native Coarse Blue Corn Grits belongs to the Cherokee Nation in the mountains of the Carolinas. Slow-cooked grits made from this fresh new crop blue corn have the fragrance and taste of mountain terroir and sweet corn, with intriguing background notes of chestnuts. This stuff rocks!

I simmered and whisked 1/3 cup of grits and added water and whisked and simmered some more. Probably 90 minutes to cook these on a low flame. Once they were cooked I whisked in 1/2 tbl of vegan butter and 1 tbl nutritional yeast. Rocks.

I topped the grits with bok choy that were simmered with sauteed shallots and Better Than Boullion Veg. Base. I whisked in some dijon mustard to pull it all together.

MEALS

Breakfast: Hulled Barley, almond milk, ground chia seeds, ground hemp seeds and tangelos

Lunch: Oven backed “home fries” sauteed with onions, red pepper and sun dried tomatoes. Topped with pine nut chipotle sauce and a side of asparagus. So easy to make.

Dinner: Anson Mills Native Blue Corn Grits topped with braised bok choy. 1/3 cup grits, water, 1/2 tbl vegan butter, 1 tbl Nutritional yeast. For the bok choy, I added 1 tbl of dijon to finish

  • Barley, ground chia seeds, ground hemp seeds, almond milk, raw almonds, tangelos and almond milk.
  • Anson Mills Blue Corn Grits with braised bok choy!