Sunday evening dinner is problematic. By the time I get home from church and visiting dad, I don’t really want to cook. I used to put some meat in the crock pot on Sunday morning but I am trying to revamp my eating plan, loading up my plate with veggies and letting meat be a sometimes side dish. So I have been collecting recipes and ideas that can come together quickly. When I saw this recipe, I knew i wanted to try it out. I actually had everything in the pantry too. The salad came together easily (the dressing was not hard to make) and I made an extra serving to take for lunch tomorrow. I also added cucumbers, broccoli, and tomatoes. I imagine this salad will find a regular spot on my meal planning calendar.
My weekend did a bit of a twist and turn on me and I found myself going back to look at The Project Peace page more than a few times. And I started to wonder about colors that represent peace. I found this site that connects Olive green with peace. That is good because I like olive green, a lot. But I did some stash diving and I don’t have any olive green yarn. Maybe I can knit this shawl as a gift. Then I could make a trip to my LYS. I think that sounds like a fine idea. Even if you don’t plan to knit the Project Peace shawl, be sure to check Christina’s blog for peace notes starting December 1. I think this might make a good advent project.
For now, I have cast on a donation hat to keep my hands busy while I wait. And because it is Monday, check this recipe. I made it for dinner last night and added some goat cheese while it was still warm – yum!
On Halloween I stopped at the market to pick up something for dinner and they were giving away pumpkins. I chose a smaller sugar or pie pumpkin thinking I would make soup. I finally got around to making this soup on Sunday afternoon. I had a bit more pumpkin than I needed for my smaller batch of soup so I added it to my pork and greens taco bowl for dinner. Yum! I got curious about the nutrients in pumpkin and I came across this post. I think I might try that pumpkin smoothie for breakfast tomorrow.
Just curious, are you a pumpkin fan?
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.
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?
Yesterday was a blur and I just could not sit down long enough to tell you about my current kitchen adventure. Spiralizing. I have had this little gadget for a while but I forget to pull it out. Now that we have launched into an 8 week meal plan to cut more sugar out of our lives, I think I need to find some space on the counter for this gadget. It certainly jazzes up a salad and zucchini or sweet potato “noodles” make a great base for the evening meal.
Spring break is turning out to be busier than I would like but things are getting checked off the list and today will include my first run since forever and a yoga class. Breathe . . . .