Category: weight loss

#23: Embrace Your (Fleeting) Passions

Work to find the “yes.”

As parents, Mike and I try to say “yes” to our children more often than “no.” We both very much dislike a morning or couple of days when we hear ourselves saying “no” too many times. I start to put myself in the shoes of my child, and imagine hearing “no, no, no.” The kids smile less during these episodes.

So we work to find the “yes” in the situation. Maybe instead of “don’t do that” it’s “do you want to do this?” I guess we aim to have our glasses half full most of the time instead of half empty.

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#20: Wondrous Quinoa

To this day, rarely but consistently, I am asked: “So where do you get your protein if you don’t eat meat?” I have to say I’m amazed that this is still a concern at all, since there are so many, many people now who eat vegetarian and vegan diets, and so many who show up in the news as having had life-changing experiences from changing their eating habits.

However, I do respect the question, especially since it means one more person is not only interested, but also getting educated, and who knows, might give vegetarianism a try.

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#16: Lentil Burritos

A little something to help you with your meatless meals.

Lentil Burritos (adapted from a recipe in Southern Living)

  • 1 cup dried lentils (OR make things MUCH easier by getting the pre-cooked lentils from Trader Joe’s in the produce section. Voilà! Half the work is already done!)
  • 4 cups water (if using dried lentils)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 T olive or vegetable oil
  • 1 c shredded cheddar cheese (or Veggie Shreds or other vegetarian/vegan cheese)
  • Package of 7-inch tortillas
  • 1 (8-oz) can tomato sauce (with roasted garlic if you like)
  • 1 t ground cumin
  • 1 T green taco sauce (no big deal to leave out)
  • 1 t cornstarch
  • 1 c vegetable broth (if using TJ’s lentils)
  • Avocado slices, sour cream for topping

If using dried lentils, simmer in the water over medium heat 20 minutes or until tender; drain, reserving 1 cup liquid. If using Trader Joe’s lentils, cut open the package!

Saute´ onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Remove from heat; stir in lentils and cheese. Spoon mixture evenly down center of each tortilla and roll up. Place tortillas in a 13×9-inch baking dish.

Bring ¾ cup reserved liquid (or veggie broth), tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining ¼ cup reserved liquid (or veggie broth) and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.

Bake at 350° for 10 minutes or until thoroughly heated. Serve with desired toppings (we love sliced avocado!).

#15: Hovering

As in me, hovering over you.

I can’t be with you every day, but oh, how I would like to be. I want to watch over each and every one of you who are working so hard to be the person your spirit says you are inside that body of clay we are molding!

I suggest we try some challenges together, to keep us working together even when we’re not face to face.

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#14: Black-Eyed Pea Cakes!

Sc-rumptious!

Black-Eyed Pea Cakes with Adobo Cream (from Cooking Light magazine)

  • ¼ c fat-free sour cream (or Tofutti sour cream)
  • 1 t adobo sauce
  • 1 (15.8 oz.) can no-salt-added black-eyed peas, rinsed and drained
  • ¼ c dry breadcrumbs
  • 1 T finely chopped onion
  • ½ t bottled minced garlic
  • ½ t ground cumin
  • ½ t salt
  • ¼ t black pepper
  • 1 egg, lightly beaten (or egg substitute)
  • 1 egg white, lightly beaten
  • 1 ½ t olive oil
  • ¼ c shredded Monterey Jack cheese (or shredded rice cheese)
  1. Combine sour cream and adobo sauce in a small bowl.
  2. Place beans in a medium bowl; partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into ½-inch-thick patties.
  3. Heat oil in a nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan and top each cake with a sprinkling of cheese. Serve with sour cream sauce.

#12: Clear Your Clutter

It’s time to face your internal clutter.

Maybe some of you are familiar with this New Year’s resolution: Clean out the house and keep it clutter-free. It is hard work to keep the house uncluttered when you’re busy, and even more so when you’re busy and have children. When you work, too, well, it’s almost easier to just give up.

But don’t. When you live in a cluttered home, you hold clutter on the inside, too. In fact, when you visit a person’s home and it’s just stuff everywhere, you can tell a lot about that person. Not that he or she is necessarily dirty or lazy, but that he or she likely has some unresolved issues. It’s true: Clutter is only a surface expression of a deeper issue. When you keep your home organized and clean, your heart and mind are more free and available to the people and things that are important to you.

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#11: Sweet Potatoes–Enchilada Style

Here is a recipe to help you eat what’s in season

Here’s something so yummy and easy that it’s become a winter staple in our house.

Baked Pinto Beans and Sweet Potatoes, Enchilada Style

The following ingredients are for a vegan recipe. If you’d like to add cheese, get 1 cup of cubed Monterey Jack cheese ready, too.

  • A little EV olive oil
  • Your favorite salsa
  • 1 can pinto beans
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 cup crushed tortilla chips
  • A little cilantro for garnish
  1. Preheat oven to 400F. Use a tablespoon or so of oil to grease a 9×13-inch baking dish.
  2. Spread the potatoes and salsa in the dish, cover the dish with foil, and bake for 15 minutes.
  3. Remove the foil, and add the beans and some salt and pepper (and cheese if you like). Sprinkle the tortilla crumbs.
  4. Bake until the sauce is bubbly and the tortilla chips are browned (or cheese is melted), 20 to 30 minutes. Remove from the oven and sprinkle with the cilantro.

Voila! Easy and delicious…and family-friendly!

(Recipe is thanks to Mark Bittman.)

#10: Why We Do Things Even When We Know They’re Not Good For Us

So the kids and I are sitting in the car waiting for Mike to grab a smoothie for Bella, when a car pulls into the parking spot beside us, and Bella notices that the woman is doing something she hasn’t seen before. “Why is that lady doing that?” “What?” “She’s doing that with the fire.” I look, and I see. The woman is smoking. It’s now time to have thatconversation.

I tell Bella it’s something that some people do, not everyone, and that it’s stinky, dirty, gross, bad for you, makes you sick, makes your teeth yucky….to which she responds, staring blankly out the window, “Uh-huh.” It’s then that I realize what she must be thinking: “Then why would some people choose to do it?” That is much harder to explain.

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#8: The (Too) Skinny

How do we stay on the safe side of skinny?

I caught Portia De Rossi (now Degeneres) on Oprah the other day. She was discussing her new memoir, called Unbearable Lightness. Who knew she’d had such a desperate relationship with food not so long ago? Well, okay, we all did, if we watched Ally McBeal, but I didn’t understand that the actresses we rolled our eyes at, saying they were too skinny, actually had serious eating disorders. When Portia hit her lowest point, she was 82 pounds!

It struck me as I listened to her talk how very hard it is, for a lot of people, to watch what they eat and stay mentally healthy about it. Once you’re “watching what you eat,” maybe counting calories, it’s not terribly difficult to see how you might get a little too into it, and start flirting with bulimia, deprivation, or at least obsession. I realize I’m lucky because it isn’t hard for me to be moderate in most things I do. I have pretty fierce willpower, so I can say no to dessert if I want to. But what makes it so much easier is that I usually say yes. I just stop after one cookie instead of eating two or three or a whole box. It sounds so easy, I know.

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#7: Eating in Season

My enthusiasm for discovering where my food comes from lingers on.

As I move from Skinny Bitch to The Omnivore’s Dilemma, my enthusiasm for discovering where my food comes from lingers on. So far I’m learning a lot about corn, and how pretty much everything non-plant that we eat contains some form of it. Which is interesting since there is very little of nutritional value in corn. Hmm.

What I’m excited about this year that’s new in my life is eating according to the seasons. Since we started taking the vegetable basket at our doorstep once a week, we’ve been sort of forced into it. Not only do we find the challenge of finding recipes for all of these vegetables we’ve never tried (or sometimes even heard of) exciting, but we also love learning about what is growing now—and in our region. In other words, even though you can buy pineapple at the grocery store in the cold winter months, it’s not in season, and therefore our bodies don’t need it. That is what is eye-opening for me. Our bodies are in great harmony with the earth. We sleep when it’s dark and rise when it’s light. Why fight the earth when it comes to eating what it provides? We have to go with it. So if you don’t like leafy greens, the winters will be long for you!

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