Tag Archives: healthy eating

mac un-cheese

13 Jun

Most of you probably don’t know that I have been toying with the idea of being vegan for about a month now. Yes, vegan. I’m aware that there is a stereotype that is associated with being vegan. And most people raise their eyebrows at the mere THOUGHT of it when I say that I am in fact, mostly vegan. But I’ve really come across some life changing information, people and conversations that have led me to not only cut A LOT of different things out of my diet, but to completely change the way I think and approach food.

And I’ve never felt better in my entire life.

I’ve pretty much cut out all cheese, eggs, milk, and meat. I don’t even cook with these ingredients hardly anymore. And I could totally fill you in on all the reasons why I am doing this and I’m sure we could have a lengthy conversation about all the different controversies about the food industry or ethical reasons why we should or shouldn’t eat meat or we could probably even bring the government into the conversation too. There’s a LOT to talk about on the topic.

At the end of the day, how we all choose to eat is a personal decision, isn’t it?

So aside from gaining a wealth of knowledge that frankly, has scared the crap out of me, I also am just choosing to eat consciously. Whenever I approach a meal now, I really have to think about and decide what I’m going to put into my body. Have I gone exactly an entire month without eating ANY dairy or ANY meat? No. There is room for flex in my diet and in the way I’m choosing to eat. But I am mostly vegan these days and it really, really agrees with me.

So I feel awesome.

If you want more information about why I’m eating this way, let’s go to coffee. Call me. It’s too long to type. Even though I’m sure I’ll write about pieces of it from time to time. But this is almost it for now so let’s go grab something at Starbucks and I’ll chat your face off about all that I’ve learned.

SO. Since we are eating different, I’m constantly looking for new recipes that are similar to what we used to eat. And by similar I mean recipes that are super easy, don’t take a TON of time and that taste good. I still don’t have hours and hours and hours to cook in my kitchen. And even if I did have time, lets be honest, I still wouldn’t be a gourmet chef.

My sister and brother-in-law have joined us in eating vegan and she found this awesome recipe. We LOVED this meal so I had to share it here. And the last time I shared a recipe was these French Dip Sandwiches in February and while, these are very, very yummy, kind of activate my gag reflex now at the thought of them.

This is macaroni and cheese with no cheese or dairy at all. Hence the name ‘Mac Un-Cheese’. Ha. I was a little hesitant at the thought of what this might taste like, but it was SO good. And it was 100% vegan. We served it with meatless ‘chicken tenders’ on the side and the biggest salad ever full of vegetables like brocolli, snap peas, carrots, cherry tomatos etc. YUM.

If you are vegan, vegetarian or even just incorporating ‘Meatless Mondays’ into your household, you gotta try this recipe. It was SO easy and SO good.

Ingredients 

– 1 lb (16 oz) pasta of your choice. I used elbow macaroni.

– 2 cups vanilla soy/rice milk

– 2 Tbsp soy margarine

– 2 Tbsp vegan mayonnaise (such as Vegenaise or Nayonaise)*

– 1 cup nutritional yeast

– 1 tsp turmeric

– 1/4 tsp ground sage

– 1 tsp salt

– 3/4 tsp ground pepper

– 1/2 tsp garlic powder

Directions

1. Cook pasta and drain

2. In a large bowl, combine pasta and all other ingredients.

3. Mix thoroughly and enjoy!

*Optional, but recommended for creamier meal

Mix in steamed veggies too for a variety if you want! This meal had so much flavor!

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sunflower market

14 Dec

I’m in love! Thanks to my friend Jess, who inspired me to try to cut our grocery bill down, I have found a fantastic new place to shop! Ever since we moved, I’ve been struggling to find another Farmer’s Market like the one that was close to our house in the East Valley. I got ALL of our fruits and veggies for almost two weeks worth for under $10 at that Farmer’s Market. If you want to know where it is, let me know. I can point you in the right direction because it. is. awesome.

Then we moved and I got out ouf my normal routine for awhile. I tried Bountiful Baskets and really liked it, but I can’t ever remember to order my basket. So I sort of stopped getting a basket every week. Then I had a baby and we’ve been eating take out, which is horrible, but it’s where I’m at.

THEN. My husband decided to surprise me with a new computer which has cut my work flow time in HALF, allowing me to actually prepare meals, cook, clean my house and do laundry. Well, the laundry still sits on the floor, I’m not gonna lie. And the house is still not AS clean as I want it. But it’s a step! Ha!

So THEN I found out about Sunflower Market and knew I had to go check it out. It’s a farmer’s market selling all locally grown, organic fruits, veggies and meats. I went over the weekend and it’s my new favorite place. I’m not good a clipping coupons and saving money that way, but I am excited to shop from their bulk section, stock up on essentials that we eat often, and save money that way. Plus, the fact that it’s organic foods is a complete bonus in my opinion. So this was a great find for me. Plus, it’s been relieving that I’ve had some time given back to me because I have a more efficient work flow in place for our business.

You need to check out Sunflower Market’s website and stop by if you can! It’s such a neat place and the food there is amazing. I’m so thankful to finally have found a farmer’s market close to me again! It makes such a huge difference! Thanks so much for the tip Jess! Your blog post on how you shop etc was inspiring to me, and I’m excited that I found a place that sells organically for inexpensive.

Definitely check out Sunflower Market’s website– for their recipes if for nothing else!

hunza bread

3 May

So, we had a weird discovery this week. During one of our many visits to Scottsdale, we stumbled upon a new ‘liking’ of Cruz’s. And it was kind of shocking to me, to say the least.

Since we are in Scottsdale so often, I find it incredibly hard to eat right all the time. I always pack stuff for us, my mom is a health nut- so there’s always good food at her house- but between commuting and eating on the go a lot, it’s really something I’ve struggled with.

Plus I’m pregnant. Who wants to cook every day when you’re pregnant? Maybe someone, but not me.

I’ve been meaning to post a whole thing on my thoughts about about Jamie Oliver’s Food Revolution, but honestly, I haven’t brought myself to finish the post because it just hasn’t been something that I’m living completely nor is it something that I can fully commit to right now. So writing about it just feels dishonest. I try to make healthy eating decisions this pregnancy, and I’m doing a lot better than I did with my pregnancy with Cruz. Aside from my dark chocolate craving, I actually typically eat pretty well. I’m definitely one that believes in moderation and enjoying life, so I’m not super worried about it, but I’m not over indulging either.

Usually. Ha!

But this stage of our lives makes it super hard for me to always make the right eating decisions. Between commuting to Scottsdale, being pregnant, preparing to move, and working full time, I find it incredibly hard to balance health, easy meals and quick cooking. It’s hard. It’s hard for every mom. It’s hard for every woman.

Top it off with Cruz’s picky eating habits and the number of items I can make for him goes down significantly.

So that’s frustrating too.

But while I was at my mom’s the other day, she told me about this bread that she made called Hunza Bread. A lot of people use this bread to help them loose weight, which is not why I’m interested in it at this point. It doesn’t have any weird weight loss crap in it. It doesn’t have any hidden ingredients in it and is completely safe to eat. My mom eats it as a very healthy snack, and it’s been considered one of the healthiest things you can eat! It’s packed full of organic nutrients and ingredients. It’s a delicious, dense and chewy bread that is almost impervious to spoilage. High in protein, vitamins and minerals, it keeps for weeks at room temperature,  longer in the fridge and indefinitely in the freezer.

My mom made me taste a piece, and it had a weird texture at first, but it was really good! Cruz saw me eating it and he immediately wanted a bite. So I broke off a little piece, handed it to him and…

HE LOVED IT.

I was so dumbfounded that he loved this bread, but he actually ate a lot of it! I been giving it to him lately for his afternoon snack and it hasn’t affected his hunger at all. He’s actually been eating better than he was before and has no problem eating dinner!

So, sign me up! My mom sent us home with a whole supply of this bread and we munch on it during the day. It’s so nutritious for you, that I just had to share the recipe here. It’s pretty easy to make too. And during this time of transition in our life, I’m always looking for easy, healthy options of things to eat. It’s really hard for me to always eat healthy. It’s super hard for me to admit.

There’s so much guilt that comes with being a mom. So many decisions you have to make, how could you possibly make all the right ones? At the end of the day, no matter who is watching and judging, we are all just doing the best we can. Making the best decisions we can for our kids. But the guilt has been killing me lately. What we eat is so important, this I know.

I wish life would just slow down a little.

Hunza Bread

  • 4 cups of water
  • 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
  • 1.5 (one & one half) cups of canola oil
  • 1.5 (one & one half) cups of natural unrefined sugar
  • 16 ounces of honey
  • 16 ounces of molasses
  • 4 ounces of powdered soya milk (half cup)
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking powder (non aluminium)

** You may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients.

Directions

  • Mix ingredients
  • Grease and lightly flour cooking pan(s).
  • Ideally use baking trays with about 1 inch high sides.
  • Pour batter in pan(s) half an inch thick over the base.
  • Bake at about 300 degrees Fahrenheit (150 C.) for 1 hour.
  • After cooking, dry the bread in the oven for two (2) hours at a very low heat – 90 degrees Fahrenheit (50 C).
  • After it is cooled tip out and cut into approx 2 inch x 2 inch squares.
  • Store it wrapped in cloth in a container.

Healthy and great on the go! Guilt FREE!