Day Nineteen

Day nineteen was a day for leftovers. Brody and I took his stroller and hit the mall to get Zoe Bassham's baby shower gift, he loves his stroller and riding in the car. Mike had a business lunch at Rosie's Pho and had their fabulous Tofu and Vegetable Vermicelli-if you've had it you know that it is huge and filling. Friday evening we had one of our favorite snacks...Rice and Aduzki Bean Chips and Jardines 7J Campfire Roasted Salsa. The chips are HEB brand but I hope you can find a gluten free chip like them where you live cause they are amazing!
Grandma's happy shopper...

Brody, leftovers, and a great snack. A perfect Friday!

Day Eighteen

This is one of the best motivators I have for eating healthy and exercising! Our grandson Brody is spending the weekend with us while his parents are moving from downtown Houston to Sugarland, a Houston suburb. I can get all the "sugar" I want till Sunday!! :-)
He was telling us an amazing story...
I don't know how Jared and Tyan stand it...he is so much fun and so dang cute!!
Dinner was a repeat from an earlier post...something quick so I could get back to Brody's first sleep over! :-)

Day Seventeen

True confession, for the first time in 28 years of marriage...it is the end of January and I haven't taken down the Christmas tree! It is silver and red...maybe I can start a new tradition and call it a "Valentine Tree". It used to make me crazy if I didn't have "Christmas" put away the day after the holiday, but I am getting older and it takes a lot to work up to "crazy"!
I have gotten the wreath's off the door and collected most of the inside decorations to this table...it's baby steps this year!
Tonight was Avocado Fajita night again. I never get tired of this dish...
The recipe is in an older post.... :-)

Day Sixteen

Tonight's recipe was a big hit with my family and two friends that came by for a meeting. I got this recipe from Jillian---you were right Jilly, it is delicious!!! The original recipe makes enough to serve maybe one person that has had a huge lunch...I modified the recipe to make enough to serve 10 large portions and I also made a couple of substitutions for things I couldn't find.

Vegetable & Noodle Soup

2 T vegetable or peanut oil (i used olive oil)

1 large onion, finely chopped

4 garlic cloves, chopped finely

1 bag baby carrots, chopped

2 Zucchini, cut into thin strips

8 oz broccoli cut into florets

8 cups vegetable stock

2 cans coconut milk

1/4 c Thai soy sauce

1 T Thai green curry paste(this is hot so you might want to start with 1 teas. and taste as you add more)

14 oz wide rice noodles

1 c edamame(I buy them shelled and frozen)

4 T fresh cilantro

1. Heat the oil in Large skillet and stir-fry the onion and garlic for 2-3 min. Add the carrot, zucchini, and broccoli and stir-fry for 5-10 min, until just tender.

2.Pour in the stock and coconut milk and bring to a boil. Add the soy sauce, curry paste, and noodles, and let simmer for 2-3 min (until the noodle have swelled). Stir in the edamame and cilantro and serve.

Day Fifteen

Lentils with fresh Chili and Cilantro
Lentil-Rice Pilaf
Lentil-Rice Pilaf
Don't let the color of this dish scare you! It really is tasty....

Lentils with Fresh Chiles & Cilantro
2 cups split red lentils

1 16oz can garbanzo beans or chick peas, drained
3 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic-pressed
1 tsp fresh ginger root-pressed
2-3 fresh Anahiem green chiles, seeded and chopped
1 tsp ground cumin
4 cups warm water
1 tsp salt
1 Tbsp fresh cilantro leaves-chopped

Heat the oil in a medium saucepan, preferably nonstick, over medium heat and add the onion, garlic, ginger, and chiles. Stir fry the mixture until it begins to brown.

Add the lentils to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to a boil, reduce the heat to low, cover and simmer for 25 to 30 minutes.

The Lentil-Rice Pilaf recipe is on the day "Two" post.

Day Thirteen and Fourteen

So Friday afternoon got busy and we had leftovers for dinner. Saturday we went to Pei Wei for dinner....so even though I haven't blogged...we are still on "vacation" from Dairy, Sugar, Gluten, Meat, and caffeine. Today I made a family favorite...

Spicy Peanut Stir Fry

This is a really flexible recipe, you can add Tofu and make it with any of your favorite stir fry vegetables. I hate to keep repeating the same thing but...I always double this recipe!

1 bag shredded carrots

¼ pound snow peas, strings removed

½ pound brown mushrooms, sliced thin

1 cup edamame

½ cup vegetable stock or water

3 tablespoons creamy peanut butter

2 tablespoons rice wine vinegar

2 teaspoons grated fresh ginger(I just put it through my garlic press)

2 cloves garlic, minced

2 teaspoons soy sauce or Braggs

1 teaspoon cayenne

10 ounces dried Rice Noodles(HEB has them on the oriental aisle-they
have are a clearish white color and come in different sizes-I love
them!)

1 tablespoon olive oil

1 small yellow onion, finely diced

1 red or green bell pepper thinly sliced

1 can sliced water chestnuts

For the peanut sauce, whisk together the stock, peanut butter,
vinegar, ginger, garlic, soy sauce, and cayenne until well combined.
Set aside.

Cook the rice noodles as directed on package.

Heat the oil in a heavy bottom skillet over medium-high heat.
Add the onion and bell pepper and stir-fry for 2 minutes. Add the
carrot, snow peas, mushrooms, water chestnuts, and salt. Stir-fry
for 4-5 minutes, until the vegetables have begun to wilt. Add the
peanut sauce and cook for 1 minute, until bubbling. Pour Stir Fry mixture over noodles. I top
with crushed peanuts. Enjoy!

Day 12

Since I didn't get a chance to post yesterday, I'll post a lunch and dinner recipe today.




This is fresh and quick and delicious.

Three Bean Salad
2 T Balsamic vinegar
1 t Dijon mustard (sugarless)
1/2 t sea salt
1/4 t pepper
3 T extra virgin olive oil
1 ear corn (can use frozen sweet white corn)
1 c shelled edamame
1 15 oz can red kidney beans, rinsed and drained
1 15oz can garbanzo beans, rinsed and drained
1/2 red bell pepper diced
2 Tablespoons fresh Italian parsley or cilantro, chopped
In a small bowl, whisk together the balsamic vinegar, mustard, salt and pepper. Slowly whisk in the olive oil; set aside. Cut the kernels off the ear of corn and place them in a large bowl. Stir in the soy beans (edamame), kidney beans, garbanzo beans, bell pepper, parsley, and cilantro. Gently toss in the dressing. Makes three large servings. I usually double the recipe.

Day Eleven

Day Eleven was a day filled with cooking for a Relief Society Dinner...lots of cooking but no recipe's for the blog!

Day Ten

For those of you that have read the book "The Hunger Games", today was a "hollow" day for me. "That's a day where no matter what you put in your belly, it's never enough." pg 230. "Hollow" days come to everyone...I think...but I got through it today by eating healthy and sticking with the plan. Yeah! For dinner tonight I made a quick and easy favorite-Cherry Chili with Spelt chips and Avocado. I know it sounds crazy, but the sweet of the cherry and the spicy of the chili is a great combination.

Cut one spelt tortilla into triangles and brown in coconut oil.

I always double this recipe....

Dried Cherry Chili

2 cups vegetable broth

1 cup dried cherries(our grocery has them by the raisins)
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
1 tablespoon, plus one teas chili powder
1 1/2 teas cumin
1 teas ground coriander
4 cups petite canned chopped tomatoes
1 16 oz can black beans
1/4 cup chopped cilantro

1. Heat 1 cup of broth in micro wave. Place cherries in small bowl and

add hot broth and set aside.

2. Heat olive oil in a 4 quart sauce pan over medium heat. Add

onion(and red bell pepper if not using bottled roasted bell pepper);

saute about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled

red pepper(if not using fresh), chili powder, cumin, coriander. Cook over medium heat, stirring occasionally. Add tomatoes

and remaining broth, bring to boil. Reduce heat; simmer uncovered

about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue

cooking until thoroughly heated. I cut one tortilla into wedges and

fry in coconut oil and stick the triangles on one side of the bowl and

then chop a half of avocado and put on top of the chili. If you can

find spelt tortillas they don't have gluten and have only 100 calories.

Day Nine

Good news! You don't have to cook from scratch everyday to eat this way. :-) Tonight for dinner I made Avocado Fajita's again because I had a ripe avocado I needed to use. I used the grilled vegetables leftover from Sunday's Vegetable Kabob's and added some Charro beans. It took less than 10 minutes to have dinner ready. If you are interested in more information about this way of eating...this is where I got started.

Day Eight

First, let me say that Blind Side is one of the best movies I have seen in a long time. Loved it! Eight days without sugar, dairy, gluten, meat, or caffeine and feeling great! Tonight I made Angel Hair Pasta with Pesto and Sun-dried Tomatoes. The pasta is made of rice and is gluten free. This one of Mike's favorites.

Angel Hair Pasta with Pesto and Sun-dried Tomatoes

3 quarts water
1 teaspoon sea salt (yes, it does make a difference-sea salt just tastes better!)
Rice noodles (found in the Asian section of your grocery store)
Basil Pesto (recipe below)
1/2 c oil-packed julienned, chopped, sun-dried tomatoes, drained

In a 4 to 6 quart stockpot over high heat, combine the water with salt. Bring the water to a boil, add the pasta, and cook according to the package directions. When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the pesto, sun-dried tomatoes. If the pasta seems too dry, add 1/4 to 1/2 cup of the pasta water.

Pesto
1 c fresh basil leaves

1/2 c extra virgin olive oil

1/4 c pine nuts (these are expensive so I just use walnuts and you really can't tell the difference)

1 clove fresh garlic
1 t sea salt

Wash and remove basil leaves from the stems. Place the garlic, salt, and oil in a blender or food processor-blend well. Add the nuts and blend. Add the basil leaves a few at a time until well blended.

Perfect Holidays Part Two

My darling daughter in law Sierra sent me some of the pictures she took while visiting us during the holidays. I know several people are following my blog for the food and recipe ideas but this blog is about things that inspire me and cooking takes a far second to my passion for my family. In fact, it was when we found out that we were going to be grandparents that I really got inspired to eat and cook healthy-we want to be around for a long time to enjoy our grandchildren! So here is part two of our holidays together....

Jared and Tyan "ringing" in the New Year...a miracle they could stay up that late! :-)
Ryan enjoying a nap with Brody
Apparently Sierra was cheering on the other team...
Cody just being Cody
Who needs refined sugar??!!
Brody loves his bath!
Grandpa, Ryan and Brody
Cody...the "Nephew Whisperer"
We are serious about puzzling
....and Table Tennis Championships!

Tiffany and Sierra at puzzle number one
Tiffany and Sierra working it...
Christmas morning. I love my family!

Day Seven and 1/2

Sorry, yesterday was too busy to post but I think I might have figured this out so that my post's read from top to bottom instead of the other way! :-) One of the challenges of eating this way is being able to have company over and make the menu work for everyone. Yesterday I made dinner for 12 and we had grilled marinated vegetable kabobs- some were straight vegetable and some had ribeye chunks, grilled marinated Portobella mushroms, oven roasted potatoes, and fruit. For our company Tyan made a chocolate cake from scratch(sorry-no recipes here for that-but everyone said it was amazing!) and grilled garlic bread.

This was my plate-vegetable kabobs, portobella mushroms, and roasted potatoes, with fruit for dessert. After the Portobella's are marinated and roasted they taste better than Ribeye!
Portobella's on the grill.
Jared is our grill master!
Portobella's marinating
Recipes:

Portabella Mushroom Marinade

4 large portabella mushrooms(I buy them at Sam's-yesterday I used eight because meat eaters love them too:-)
2 Tablespoons olive oil
2 cloves garlic, crushed
2 Tablespoons Balsamic Vinegar(99 cent store)
2 Tablespoons minced fresh parsley
1/4 teas sea salt
Fresh ground pepper

Slice mushrooms into 1 inch strips, Place in ziplock bag. In small bowl
mix olive oil, garlic, balsamic vinegar, and parsley. Pour over
mushrooms and sprinkle with sea salt and pepper. Marinate for at least an hour or longer if you have the
time, stirring occasionally. To cook, place mushrooms on gas grill
and grill for 10 to 15 minutes, or until mushrooms turn blackish but
are not totally dried out. You will be surprised how much they taste
like steak. :-)

Vegetable Kabobs

Slice red, green, yellow bell peppers into one inch chunks, slice zucchini into 1/2 inch round slices, slice yellow or purple or both onions into one inch chunks. Marinate in ziplock bag using the same marinade above. Alternate vegetables on skewers and grill.

Oven Roasted Potatoes

Slice potatoes with skin on into 1/8 slices. Place in large bowl. Slice onion into large chunks. Coat onions and potatoes with olive oil, salt, and pepper. Line a cookie sheet with foil. Place mixture in an even layer on pan and roast in oven at 400 degree's until potatoes are tender. I didn't give measurements because I use different amounts of potatoes depending on how many people are eating. Yesterday I used a 5 lb bag of potatoes-it took about 40 minutes to cook that much.

Day Six

Invitations.
So tonight we had a quick and super filling salad:

Garden Corn and Black Bean Salad

4 ears corn, shucked, or 2 cups frozen
1 Tablespoon olive oil
1 jalapeno chile, seeded and finely chopped
1 15 oz can black beans, rinsed and drained
1 cup grape tomatoes
1 large red bell pepper, cut into 1 inch pieces
1/2 cup chopped purple onion
1 avocado chopped into chunks
1 head romaine lettuce chopped

To prepare salad, cut kernels off ears of corn. Heat olive oil in a
large skillet over medium heat. Add corn and jalepano, purple onion,
and red bell pepper. Cook until corn is slightly browned, stirring
frequently. Stir in black beans. Place chopped romaine on plates, top
with corn mixture, tomatoes and avocado. Top with Salsa and serve.

This picture doesn't do justice to the ultimate "BLING" outfit she bought. Bling on her jeans, bling on her jacket, blinging necklace and ring. She is one sparkly girl!
Tiffany was up early on her day off and spent the day doing one of her favorite things-shopping with Lauren!

Jared and Tyan came up from Houston for the weekend and of course we all can't get enough of Brody!

Nothing like a busy Saturday to keep your mind off cravings! We were up and at the church at 7:30 to help clean the church. I dropped the guys off at home and then I ran to Sam's and then HEB and then the Dollar Store and got home just in time to meet my presidency at my house to make invitations for our Relief Society activity on Thursday(while I was gone Mike went to the gym and then cleaned up the kitchen-what I wonderful husband!). Heather, Erin, and Teresa...you are too much fun! Then is it was off to Goodwill with Cody to find him something to wear to the Thrift Shop Prom Stake Dance. I think his $8 "tux" is pretty cool!