April 17, 2019 – Today was a feast: lamb and bison meatballs and cauliflower mash, total treat! Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

I am loving the photo food journal that I am doing. So great to have a visual of what I am eating!

Tonight was my spiritual small group gathering and feast, diet didn’t matter. Food was spectacular!!! Loved the lamb and bison meatballs with the cauliflower mash (with butter of course). Yummy.

MEALS

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April 16, 2019 – Yummy eats today, raw almonds and barley, chorizo and oil free pesto. Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

I am loving the photo food journal that I am doing. So great to have a visual of what I am eating!

Today’s breakfast was all about barley. Gotta love barley. This time I had a different balsamic vinegar just for flavor and instead of chia and hemp I had raw chopped almonds.

MEALS

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April 15, 2019 – Yummy eats today, barley, chorizo and oil free pesto. Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

I am loving the photo food journal that I am doing. So great to have a visual of what I am eating!

Today’s breakfast was all about barley. Gotta love barley. And it is super healthy!
Eating barley, has been linked to a decreased risk of chronic diseases and death. Hulled barley contains fiber and other plant chemicals that are beneficial for health. It has also been linked to a decreased risk of chronic diseases and death. Hulled barley contains fiber and other plant chemicals that are beneficial for health. More barley please.

Dinner was amazing, I made an oil free pesto that rocked. Equal quantities of pine nuts and fresh basil are used (I made mine with 3/4 cup of pine nuts and basil) with 1 clove garlic, salt and a bit of water. Throw it all in the blender and let her rip! Who needs oil to make a rock star pesto, not me.

MEALS

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April 14, 2019 – Home fries, penne & tostadas!. Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

I am using this method of photographing my meals to track what I am eating and to have a visual perspective to my food. I don’t have the same overall perspective by just keeping a log of all food that I eat. A photo says it so much better and from these photos I am able to see oversights in my diet and correct. A food journal doesn’t do that for me. But photos do. Plus they are really pretty. And keeping track of everything keeps me honest. Not a lot of vegetables today so I will fix that tomorrow.

Home fries for breakie, no lunch and penne with creamy tomato sauce. Because I didn’t have lunch I had a healthy luxurious snack, baked tostadas with vegan cheese topped with pine nut chipotle. Since I have made a commitment to record all food that I eat and photograph all the food I took a picture of my snack.

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