You always hear about adding color to you diet and how colorful food are always much better for you than bland, beige foods.
I don’t think all beige is bad and sometimes it just happens.
This past week it just happened that one of my meals lacked color. I could’ve added some bright greens with zucchini and broccoli, but those were being saved for another meal, so beige it was!
Potato pancakes (aka flat hash browns) and Quinoa
No onions, that’s gross.
Cornstarch, Paprika, Red Pepper Flakes, Bread Crumbs.
Mix it up and fry. I used peanut oil (it just smells awesome!)
I got the recipe backbone from the Veganomicon, but when it wasn’t quite sticking together well enough, I threw an egg in there (note: I didn’t have matzo meal, so it might work better for you if you have some).
Still really good though, especially with a bit of locally made BBQ sauce ♥
I didn’t have too much time to get a lot of articles for today. I did read a lot of them, but many are just repetitive of the same information.
The Eating Rules Philosophy Summed up in Two Venn Diagrams
This pretty much sums up the best & simplest good eating philosophy ever.
Need Inspiration? Watch this Trailer – Fat, Sick & Nearly Dead
I’ll probably have to watch this when it makes its way to Netflix. I love documentaries and personal stories (the accent helps too!). I don’t know what I think about the 60 day juice diet that the narrator takes on, whether it is the healthiest way to go or not, but I don’t doubt the ability to get all your calories, but I think I would miss chewing.
Is ‘Eat Real Food’ Unthinkable?
This was my favorite article this week. I just started following Mark Bittman on Twitter this past week and have not regretted it. There are three different happenings that he talks about that have occured recently.
New USDA food guidelines: I don’t really care so much about these. I know that they play a bigger role in school nutrition, but the public doesn’t pay attention to these. Michael Pollan’s “Eat food. Not too much. Mostly plants.” would’ve summed up what actually needed to be said. (I got to see him speak a year ago! Still pumped about that!)
Vegan Oprah: First, Oprah would do anything for more publicity (really, you’re taking your whole audience to Australia?). Second, as a person that flirts with vegetarianism and veganism on about a 90% basis, I
hate strongly dislike the use of faux meats as substitutes. Yes, I eat tofu, but that’s the only ingredient – soy beans.
Wal-mart & the White House: do I need to say anything? Maybe. This is making me almost not like you, Michelle Obama! The idea of walking into a Wal-mart makes me uneasy and dirty feeling. I don’t want the know the lengths that they will go to in order to make ‘healthy’ food less expensive.
The end! It’s Friday! This weekend I am tasked with creating a menu of breakfasts, lunches, and dinners for Thursday through Saturday night. It will have to have a veg option for me and also all has to be gluten-free for Megan. I’ll post my menu up here once I finish it 🙂
After my epic fail of a dinner on Sunday night (vegetable soup), I was ready to redeem myself with Monday’s dinner.
This is a really simple recipe with a great end product. It’s vegetarian, since we added some cheese, but can easily be modified to be vegan (no cheese) or even sounds good to me as neither with a little spicy sausage crumbles or bacon.
Penne with Greens
about 2 servings
4 ounces dried penne pasta
2 tablespoons olive oil
Greens of your choosing – I used two bunches of kale and three baby bok choy.
Optional seasonings: red pepper flakes, garlic… whatever you’d like. Personally, red pepper flakes are not optional.
Optional topping: freshly grated parmesan
1.) Cook pasta. While waiting for water to boil, wash/chop greens and let dry a bit.
2.) Don’t start to cook the greens until you have put the penne in the boiling water.
3.) If using fresh garlic, saute garlic in one tablespoon of olive oil until fragrant and then add in your greens.
4.) Stir fry greens in the olive oil and add a little bit of water. Once cooked to just before your liking, add in the other tablespoon of olive oil, red pepper flakes, and other dry seasonings. Stir fry until done.
5.) Serve over pasta with grated cheese, if desired.
First, my laptop sounds like it is going to explode. It usually sounds like this when I start it, but it was a bit louder today. Maybe it’s angry (or maybe it’s 6 years old).
Today is our work potluck, which I was volunteered to organize… not that doing that is difficult, I just have other things to do, but oh well. There are a good number of people that won’t be at work today (about 6 out of a 21 person office) so we’ll see how it goes.
I made a pasta salad with tortellini instead of regular noodles. The magic of the internet is that you can just Google “pasta salad” and BAM, success.
I knew I wanted something colorful and vegetarian. I got the recipe from the Better Homes & Gardens website, so I am happy for Google since I never would’ve ventured there on my own.
Three cheese whole wheat tortellini and spinach tortellini, broccoli, carrots, and yellow pepper. I’ll pick out the carrots and yellow peppers 😦