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One thing that really helps keep me on track is doing batch cooking once a week or so. I've batch cooked a number of things, but I like to keep it real basic. My latest is cooking a batch of rice, and a separate batch of beans. Then I put one half cup of each together in a baggie, and put it in the freezer. Now I can just pull one out of the freezer, reheat (2 min in microwave), add some steamed vegetables with it and a healthy lunch is ready to go! I got 13 individual servings out of it. 2.5 cups uncooked rice and about the same amount of uncooked beans. Eating healthy does not have to be expensive or difficult.
I cooked my seitan loaf in the crockpot overnight last night. 8 hours on high in a crock full of broth, I may never make it any other way, so tender and delicious. http://cookingwithmaryplantbased.weebly.com/seitan-smoked-turkey-log.html
I just ordered my copy of Dr. Joel Fuhrman's new book, "Fast Food Genocide". I have heard some very good things about it and cannot wait to read it. See link below to order yours today.
I am always experimenting with new spices and combinations, and I picked up this one in the store last week on impulse. Mrs. Dash Southwest Chipotle Salt Free Seasoning... I love it! I sprinkle a bit on top of my beans and rice, and it takes it to a whole new level.
I have been eating a lot more kale lately, in large part due to my new technique of making it. It is a powerhouse of nutrition. I have acquired a real taste for it over the last few months, but found it to be tiresome in a salad as it took so much effort to chew it up properly. So now I simply take a big bunch of it, remove the big vein, and throw it in the food processor. Pulse it for 8-9 times until it is tiny little pieces. Then add some other items to it that won't spoil quickly, this batch I added some carrots, and a broccoli salad that was simply broccoli and cabbage, that I pulsed a few times in the food processor as well. (separately) Mix it up and store in a large plastic bag. It will keep very well in the refrigerator all week.
Working full time and sticking to a healthy diet may take a bit more effort, but it is totally worth it. If you are fortunate like I am, and have a full kitchen at your workplace, give the "soup in a jar" a try. Today's soup is cabbage, onions, pepper, tomatoes, mushrooms, brussels sprouts, and carrots. I put seasonings right into the jar with some veg broth so it marinates all morning while I work. Then I just dump in a pan, simmer for about 20 min, today I will be adding some beans and kale. It's a nutritious powerhouse. Warning: The delicious smells may make your co workers a bit envious.
I blame it on curiosity, but I broke down and bought the air fryer... OMG, I love that thing! So far I have made french fries, falafels, and fried tofu.
Yes, I am having a torrid love affair, with Eggplant! Oh, I love this stuff and cannot get enough of it. From the Eggplant Lasagna to the Baked Crunchy Eggplant, I have been enjoying it at least twice a week, with no guilt. I'm always surprised how many people have never tried this versatile vegetable. If you fall into that category, give yourself a treat and get this on the menu!
Food prep done! And it didn't take long with the help of my salad shooter. I find the gadget works best with your more solid veggies like potatoes, carrots, zucchini, onions, peppers, etc... This should get me through a few days, cabbage, romaine lettuce, onions, peppers, mushrooms, and carrots. I'm trying to get a bit more organized in the kitchen, I find if I leave my produce in the bags, it is hard to find what I need and things have a tendency to get lost and go to waste. Hopefully this will help! I gave the mushrooms a wash in lemon water which I hope will keep them from going brown on me. I'll let you know how it works out.