I don’t think I’ve ever had fresh apricots in oats before! After today though, there’s no reason why one shouldn’t!
- 1 T. Wheat Bran, 2 T. Bob’s Grains & Nuts, 3 T. Bob’s Peppy Kernels
- 1/2 c. Bossa Nova Acai + Raspberry Juice, 1/2 c. PureAlmond
- 2 fresh apricots, diced
- 1 sliced strawberry
- 1 T. chia seeds
- chia-acai icing (the last of the mix with the Bossa Nova juice)
- Mae’s coconut butter
- shredded unsweetened coconut
- and a compote of a diced fresh apricot and a sliced fresh strawberry, simmered in some almond milk and maple syrup.
I had another newbie with coffee – Green Mountain Heifer Hope with a bit of cream! Usually I enjoy almond milk in my coffee – but for some reason, if I ice it and make it with almond milk, it just doesn’t taste good. I guess iced coffee and cream are just made for each other – though I really didn’t notice much difference for this hot cup. I’m going to try starting my own iced coffee making, though. I haven’t mentioned it, but it’s become a habit at work already. The gas station down the road has the. best. iced coffee. It’s hard to find a place that brews the flavored coffee rather than just brewing a regular cup and adding the flavoring. I’ve realized my tastes have changed so much that I despise the artificial taste the flavoring gives it – even if it’s just vanilla! blech.
No? Oh, well, I’ll spill anyway!
I did some nice yoga sculpt where Dawnelle kicked my booty before going into town with my mom on a trip into town. Actually, the yoga was a carbon copy of what we did in that gym class two years ago. Anyways – the highlights include:
- tack sale
- farmers market (amazing bread + spinach + butter lettuce)
- tag sailing (teehee, am i the only one who gets a kick out of saying tag sailing, as if it’s a boat? anyways – we picked up a toaster oven. score)
and then getting home just in time for lunch. Every time I say “just in time” or “just in case,” I think of the poor soul who’s mother thought it would be a good idea to name him Justin Case or Justin Time.
Anyways – it’s been too long since I’ve had hummus and eggs so I made myself and my mother some delicious sandwiches, utilizing some fresh bread, butter lettuce, local goat cheese, Cedar’s garlic & chive hummus, tomato paste, roasted reds, artichoke hearts, roasted eggplant, and microwaved eggs. Mainly because I forgot about eggs until it was a bit late in the sandwich making game, but hey.
Am I the only one who enjoys tomato paste on sandwiches? I kind of have a thing against tomatoes on sandwiches lately, but think tomato paste blends so nicely with the hummus & cheese, and still gives you good tomato flavor. And you don’t get all the sloppy sloop of a real tomato! That and…sometimes tomatoes are just so blah.
I paired mine with some New York Deli lightly salted pita chips & hummus, and of course a delicious plum.
I poked around the “tack closet” and cleaned some old tack whilst digesting, and then went out and worked a bit in the yard. Er, pasture. It got hot today! I guess I can’t complain – but today was more of a gross hot – a “I think it’s going to rain any minute,” sort of muggy-ness, not a nice, sunny, just plain hot day. Am I making sense? No? Oops. Anyways – I perked right up after remembering what I had stashed away in my fridge.
Yep. Had to break into this puppy last night after polishing off my TJs. I was worried – but – dare I say that Price Chopper’s Full Circle organic line is better than TJs?! I mean – lets be real, they’re pretty darn similar. But I think PC has a slight edge with their creamy-factor. And it’s not quite as salty as TJs.
So, I had a bowl of kashi H2H warm cinnamon, almond milk, dried cherries, peanuts, strawberries, cinnamon and sunflower butter. Fun fact: I have this everynight before I go to bed. Well, some sort of variation, anyway. It’s my favorite way to eat cold cereal – whether it’s Kashi or Puffins.
aaaaand dinner incorporated some of my favorite flavors ever. This was essentially, the epitome of healthy exposures. I will never tire of garlic, basil, italian essence. I almost went the chana masala route tonight but then stopped and realized: I don’t want curry, it’s hot out. Why am I set on curry? And so, using the same ingredients, birthed this instead.
Are there any flavors, cuisines, dishes, etc that “define” you, or do you love everything? Don’t get me wrong – I enjoy quite an array, but feel like Italian will always be my one true love, something I can fall back on.
A grilled portobello (do you say portabella or portobello, btw? I preferred bella until being told that was incorrect. Now I see it works both ways, but I’m stuck on bello) marinated in balsamic, enjoyed with chickpeas sauteed in some minced garlic and then to the pan added a spoonful of Ragu 7-herb tomato sauce, fresh tomato, local spinach, scallions, artichoke hearts, basil, grilled eggplant, red pepper, and cracked black pepper. I think “cheating” and adding the jarred pasta sauce really tied everything together. Hats off to Ragu, ladies and gents. Funny that one of the cheapest brans at the store happens to be my favorite, second only to Newman’s.
Topped with some feta and cashews. And why yes, that is my third can of garbanzos (doesn’t garbanzo sound so super-hero-esque?) opened up this week. I’m hoping the BPA won’t set in until I’m at least mid-fifties, though. Maybe?
And since my dinner certainly ties in to tonight’s subject at hand – enjoy!!
Seems like the Mediterranean Diet is all the rage lately – and yet, I’ve never truly delved into the perspective behind it. I grasped that it was a lifestyle that relied majorly on fruits, nuts, veggies, whole grains and foods high in healthy fats, which I’ve payed tribute to before. What’s not to like? I was thinking about it again today, and while I was cooling down from working outside, thought to look more into it.
Lately, research has shown that following a diet such as this can help to lower cases of asthma and allergies, helps to lessen your risk of metabolic syndrome, cancer and depression, and most interestingly to me – may help to eliminate the need for medication to treat Type II Diabetes. Oh, yeah, and a longer life.
Who is the main player in the effectiveness of all this mediterranean madness? Extra Virgin Olive Oil. EVOO, if you will. (Lets all just admit it – we love Rachy) EVOO consumption on a regular basis has recently been shown to significantly lessen inflammatory activity within your body. And, when tested against breast cancer cells in lab tests – the EVOO phytochemicals (which would be lost in typical olive oil refining processes) inhibited a breast cancer gene. Though these tests wouldn’t be practically re-lived in real life based solely on the amount of olive oil that would need to be consumed – this information is certainly helpful to those aiming to develop breast cancer treatments and preventatives, and is being utilized to produce effective treatment.
When this is teamed with the addition of nuts into your diet – you get even more benefits than solely relying on olive oil for your unsaturated fats. Nuts offer fiber, arginine, potassium, calcium and magnesium, too! And, my favorite blurb:
“A typical Mediterranean meal includes generous amounts of fruits, vegetables, legumes, whole grains, pasta, cereals, nuts, seeds and olive oil, with lesser amounts of poultry, eggs, and dairy, and very little red meat. A glass of wine is almost always served with lunch or dinner. The Mediterranean diet also emphasizes minimally processed, fresh, and preferably local foods. The total fat in this diet is 25 to 35 percent of calories. Actually, the dietary guidelines recommended by the American Heart Association are very similar to that of the Mediterranean diet.”
Hmm…high in fat and unsaturated fat…and tasty! Who says you need to go low-carb and low-fat to be healthy?
Want more help in putting together Mediterranean Meals? Click Here!
Do you find yourself leaning towards any “diet” in particular? And by diet I mean what and how you eat, not the typical “trying to lose weight” that many people immediately associate with the term diet 🙂