The other day the sun made a surprise appearance in the afternoon. The skies had been so grey and wet, a condition we expected to last for a few days. It was fun to watch the change as people opened the door and looked up. It didn’t last long, although we did get a nice reprieve from the rain that afternoon. But everyone kept saying how great it was to see the sun. That is life in the Pacific Northwest.
Yellow has been on my mind. I made a batch of golden milk yesterday and it was pretty simple. Do be aware of the staining power of turmeric. And I have a ball of buttercup yarn for a new shawl KAL.
I am reading a book with a group from church and the author uses the word unraveling to talk about the need for a shift in our thinking. He writes that unraveling can create a space for hope. I love that idea. As a knitter, unraveling a little can give me the chance to correct a mistake. And unraveling a lot can give me the opportunity to create something new. I find that to be a comforting message.
No actual unraveling for me this week but then it is only Wednesday!
Bonny began her first post of the new year with a reminder to begin as you mean to go so here is my beginning. This morning I made a batch of green ginger juice to get my mornings started this week. Then I made a big bowl of a lighter version of this yummy salad. I made my own dressing and used yogurt. I also used a bit less cheese and dressing. It made three servings so I used one to make a green nest for my poached egg this morning. Then I added chopped apples and roasted chicken to the other two servings so I have my lunches made for the first two days back to work. It is not going to be easy to head back to school but at least I will have my lunches made.
I had time to get the first round of color work done on my new sweater project last night. I need to cast on another hat because I anticipate some waiting time this week and I will want some simple knitting to carry around.
Enjoy this first today of the new year.
In a few hours, the girls will come over for a soup day. Each of us will bring the ingredients for a batch of soup and we will spend the morning chopping and cooking. We put the soup in jars and each person goes home with three different soups. I put my jars in the freezer and take one out in the morning for my lunch. By the time I am ready to eat, the soup is nearly thawed. I took a class on winter foods for health a number of years ago and the instructor told us that when it is cold outside, we need to eat warm foods. Salads are harder for our systems during the winter so a good veggie-filled soup is a great option. I will be making this one today.
This kitchen loveliness actually happened on Sunday. We have an annual harvest dinner at church and this year I signed up for a salad. I found this recipe on The Minimalist Baker, a site that I am visiting often these days. Because I need to eat gluten-free, I try to make something yummy that I can be assured is safe. Lately I have found that people seem to be annoyed at the idea of eating gluten-free. I know it makes serving pizza or cookies to a crowd a more difficult task but it really is much easier than it was 10 or more years ago. I never expect there to be options at group meals so I generally bring my own food, not to make anyone feel guilty, but because I need to take care of myself.
I have been eating about 80% vegan for the last few weeks and I will say that I really do feel so much better so I plan to keep that up. I need to revist Mark Bittman’s VB6 book, I think I have it around here somewhere.
Hope your Monday is filled with beautiful, healthy food.
Today is a jar day. Three jars for comfort, nutrition, and convenience.
1. Almond milk mixed with a tablespoon of vanilla protein powder for my morning matcha at work.
2. Blueberry-banana-spinach smoothie for breakfast.
3. Kale and chicken salad for lunch.
That should just about do it for today.
Happy Birthday to Carole and thanks for hosting our Thursday’s.
are for making soup even when the forecast says the temperatures will climb into the 90’s today. But I can’t stop thinking about soup so I turned on the fan and set to cooking. I made two soups today. First up, sweet potato with apple and ginger. The second soup was a new one for me – butternut squash with sage fresh from my garden. The kitchen won’t be used today since we are hosting a BBQ this afternoon and now I have enough soup for the week!
I have read that cinnamon can help stabilize blood sugar. Okay. I’ll try it.
My first attempt at adding cinnamon to my coffee was less than successful. Apparently, cinnamon does not dissolve. In fact, it gets kind of gooey, almost gelatinous. Weird. Next I tried putting it into my Ninja blender with a bit of milk and coconut oil. That was much better. But also more work. This weekend I settled on adding a bit of coconut oil and cinnamon to the cup and then adding my coffee. I think that will work.
I have been sprinkling cinnamon on sliced apples for a snack or toppping a piece of toast with coconut butter and cinnamon. Last night I added cinnamon to my yogurt – yum! I don’t eat oatmeal but I hear that cinnamon on top of cooked oats is good. I bought some cinnamon sticks and plan to leave one in my cup of tea or even just warm water. That seems a good option for work.
Any other ideas?