Potatoes O'Brien with "Summer's Last Hurrah" Tomatoes

Ok, so it's been a while since my last post...ummm...(almost 4 months) - but let's not hold that against me - I mean 4 children, 1 husband and 2 jobs doesn't exactly leave a person with lots of time for "fluffy" things.

Like this blog.

It's a luxury.

If I have time (energy) to blog then I do. If I don't, then I (obviously) don't. But I KNOW there are so many amazing food blogs out there that I'm sure all of you are fairing just fine. In fact, you're thinking....Pass the Who??

So mostly this blog is for me - as I don't even know who reads it anymore. And because it's for me (and my posterity) I feel the need to document how and why I eat the way I do - just incase it might help someone in the future or now, who is struggling with health issues.

****

I have realized something over these past few months (ok, and pounds) that creeped up on me. That I can not "do" moderation when it comes to rich food. When I taste it, I just want more.

And more.

Some people can.

I can not.

Therefore, I must stick to the program at all costs. Or the one day "cheat" turns into one meal - turns into one day, turns into one week, month etc. etc. You get my drift?

Unless it's a feast day (holidays/birthday) where I can allow my self to slightly stray. (And I'm talking 10 days out of a year!)

SO if you are eating a diet of grains, veggies and very little oil (less than 10% of calories from fat) - after about 3 days, do you find that all of the food starts to taste MORE delicious than if you were eating "rich" foods along side?

I find I am MORE excited to eat, and I don't feel deprived or hungry for those "rich" foods anymore. But the key (for me) is not to stick my toe in the pool. For first the toe and then the foot and then a back dive into the deep end.

This is just my experience. What's yours?

I would love to hear your comments...

On to the recipe now. If you can call it that.

I was recently at Albertson's (a regular grocery store out here in CA) and found these hash brown potatoes. They contain no added oil. I "fry" them up in a non-stick skillet - don't add oil, they will brown without it! Then I sliced some tomatoes (sweet darlings - on their way out...) from the garden added salt & pepper and there you go, that's been my breakfast for the past 4 days. Mmmm... really delicious.

The reason I'm even mentioning this SUPER simple recipe is because if you're like me, sometimes you make things harder than they need to be. I shop at all kinds of "non-mainstream" markets - but have never seen this product! And if there was something comparable I'm sure it would've been very expensive - because those places usually are for "convenience" type foods.

Though I won't be giving up my Trader Joe's or Henry's anytime soon - I just thought that I would share with you that sometimes good ideas are right under your noses.

Have a great week!

p.s.

Here's a great article on moderation by Dr. John McDougall - is it an wonder I love this guy??

Super Fast and Easy Fruit Crisp

Most of what I blog about is pretty darn simple. That's because I have 4 children, a husband, a home to run and a part time job while the kids are in school...all of which don't allow me to spend hours creating culinary masterpieces in the kitchen. So please excuse the paper plates and using the microwave - I'm sure it's giving me various tumors in my brain - but I will have a healthy body!!! lol!

This recipe was born out of pure desperation. I made my family these beauties...

because my children are at the age where if I don't make it - they will find some other mommy who does and I won't be their favorite any more. (That's another post)

These babies were sitting around, and they are my BIGGEST weakness - cookies!! So I decided I needed me something sweet to compete. And believe me people it's not gourmet - it's desperate.

Super Fast and Easy Fruit Crisp
Putting this dessert on a plate instead of a bowl will make it "crispier" instead of soggy. Feel free to use a beautiful plate and make your dessert feel "special".

* 1/2 cup of fruit - fresh or frozen
* sprinkle with a teaspoon of flour
* and a dash of salt and/or cinnamon if it compliments your fruit
* top with a handful of regular or quick oats
* drizzle with agave, honey or sprinkle brown sugar

Microwave for 1-2 minutes. Let cool or you will burn your mouth off. Enjoy while everyone else is eating their fat laden treats! WILL POWER PEOPLE!! That is all that separates us from them. Good old mind over matter. Sounds so easy huh?

Red Leaf Lettuce with Roasted Corn & Pico De Gallo

It's almost time to get into the swim suit. And I'm feeling the effects of too many "treats" basking around my bottom half.

SO, it's back to 2 salads a day for a while. Do thoughts of salads make you cringe? I know it's hard in McDougall world to find a dressing that's fat free and palatable - I don't care for the bottled fat free varieties. But I DO love rice vinegar paired with different things...like PICO DI GALLO.

You can make your own pico de gallo or buy it pre-made at the store - it is one of my staples. And the kids don't like the chunkiness so they don't touch it - but recently my hubby tasted my salad and was like, "Oooh - that pico de gallo rocks!" Now I think I'll be sharing with him.

In addition to salads, I use it to top baked potatoes, brown rice and even oatmeal!! Just kidding on the last one. I wanted to make sure you are paying attention.

I learned from Susan V that you can roast corn on the cob super easy by throwing them in the oven with their husks still on. 350 degrees for about 30 minutes. And because I LOVE corn on the cob I almost always have leftovers on hand for this salad. But if you don't, you can use frozen corn or * gasp * canned if you must. ; ) Read more about how to roast corn here.


Red Leaf Lettuce with Roasted Corn & Pico De Gallo
This isn't so much a recipe as it is a combination idea - use your own amounts. To make this more filling you can add warm brown rice too. Warm rice on a cold salad? Try it! It's so dang good.

red leaf lettuce (or whatever kind you like/have on hand)
1 cob of roasted corn, sliced off the cob
pico de gallo
sprinkling of seasoned rice vinegar
salt & pepper

The White Pig Blueberry Pancakes

Throw away all your pancake recipes EXCEPT this one.

Don't let this picture be the judge of whether or not you try these pancakes. I was in a hurry - as usual. So if you are too, then you need to make these DELICIOUS pancakes - that only have 6 ingredients!! I'm ditching my old recipe for this one - and the ENTIRE family is in agreement!
These pancakes are SO tender and fluffy - you will save time, money, and fat.

I got this recipe from my Vegetarian Times magazine May/June 2010. It is from a vegan Bed & Breakfast located in the Blue Ridge Mountains of Central Virginia called "The White Pig."


The White Pig Blueberry (or Strawberry) Pancakes
serves 6

This recipe states that you can substitute spelt or gluten-free flour, along with any kind of dairy free milk. These are scrumptous with blueberries and/or strawberries - and whatever else your imagination can dream up.

2 cups all-purpose flour
6 Tbs. Sucanat natural cane sugar
2 Tbs. nonaluminum baking powder, such as Rumford
1/4 tsp. salt
2 cups unsweetened soymilk
2 cups blueberries

Whisk together flour, sugar, baking powder, and salt in a large bowl. Slowly whisk in soymilk, adding more if necessary, for a smooth, spreadable batter. (I used water to thin them out to desired consistency)


Happy Breakfast!!

A Challenge I'm Up For...

Last night I was watching the first episode of Jamie Oliver's Food Revolution. I have been meaning to sit down and watch for some time - the whole idea intrigues me.

It was sad to see the reaction he was getting from the adults - they were so unwilling to even TRY to change the school lunch program to some healthier fare. The kids of course chose school pizza over fresh chicken drumsticks - much to Jamie's shagrin - Duh!

What got me was when he told this mother, "This is going to kill your children early!" She was in shock to see it all laid out.



Even though they are exposed to a variety of healthy foods, 3/4 of my kids would still choose the greasy fried meat tacos my neighbor serves up before my homemade split pea soup and cornbread. Hands down. Grease tastes awesome*. And until children gain some maturity and can think with their heads instead of their mouths - I think we are fighting an uphill battle.

*Healthy food tastes amazing too, but not if you're regularly eating S.A.D. food (Standard American Diet) everyday. You have to change your palate.

This is not to say I am not willing to fight. I know someday...SOMEDAY my kids will thank me for exposing their palates and their minds to extremely healthy food. (I say extremely cause Jaime's version of "healthy" and my version of "healthy" are pretty different)

But I'm ok with it.

My job as a parent it to teach my children everything they need to know to be healthy, happy, productive members of society.

They do not eat perfectly. Come on they are kids - and I will not be a control freak about every bite that enters their mouths.

But I provide healthy, nutritious meals as often as possible, teach them to eat their veggies, and educate them on what types of diets cause what types of diseases.

Is this outrageous? To me it is common sense.


This week's yummy grub:

Oven Roasted Asparagus

Douse with water, and sprinkle with sea salt, garlic powder, and pepper. Roast in 400 degree oven until tips are a tad crispy. I can eat a whole bunch myself. Watch out for stinky pee after wards though. Sorry, that was gross.

Trader Joe's I love you. Let me count the ways.
1. Spicy Black Bean Dip. I know I can make my own - but it's so nice you are just there for me.
2. Papaya Mango Salsa and Pico de Gallo - again, could do it - but it tastes better coming from you!

Have you tried these? Corn Tortilla Flatbreads with Sesame Seeds. You can dip them in salsa's like a chip. They are salty, crunchy and FAT FREE!


And lastly, on my never ending search for healthy cookies, here is one from Vegetarian Times magazine. These were tried and tested on a group of normal eaters - and they loved them.

Oatmeal Cookies with Lemon Icing from Vegetarian Times Feb. 2010 issue

INGREDIENTS

2 Tbs flaxseed meal

1 C oat flour (I ground 1-1/2 C of oats to reach a cup of ground)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 Tbs margarine (Earth Balance) ...or butter - I just used more applesauce.

1/2 C light brown sugar

1/4 C sugar

1/4 C applesauce (or they recommend prune puree)

1 tsp vanilla extract

1-1/2 C old-fashioned oats

1/2 C raisins or dried cranberries (I used 1/4 C golden raisins and 1/4 C of orange-flavored craisins)

Icing:

3/4 C confectioners' sugar

2 Tbs lemon juice


DIRECTIONS
Stir together flax meal and water in a small bowl; set side. Whisk together oat flour, baking powder, baking soda, salt and cinnamon in a large bowl; set aside. Beat margarine, brown sugar and sugar with an electric mixer, 1-2 mins, or until light and fluffy. Add applesauce, vanilla and flax meal mixture and beat until smooth. Stir in oat flour mixture with a spatula or wooden spoon. Add oats and raisins/craisins, stir to combine. Cover and chill 2 hours or overnight. (I didn't even read this part until now - so I did not chill) - But would be good to make at night and pop in the oven for breakfast!

Preheat oven to 350. Line baking pans with parchment paper or coat with cooking spray. (I used silicone mats). Roll cookie dough into golf ball-sized rounds, and place them 1-1/2" apart on baking sheets. Flatten each cookie to 1/4" thickness with the bottom of a drinking glass dipped in water. (My dough was very moist, I couldn't have rolled them into balls - so you can add a splash more milk to get them more moist like mine, or try them like this.)

Bake 10-12 mins or until cookies look dry on top and are just starting to brown.
Meanwhile, to make icing: Whisk together the confectioners' sugar and lemon juice in a small bowl until smooth. Icing should be thick, but spreadable. Gently brush icing on hot cookies with a pastry brush. Transfer to a wire rack to cool completely. Store cookies in an airtight container. Enjoy!



Per cookie: 99 cal. 2 G. Protein, 2 G fat, O mg CHOL, - but take out the margarine and you have even less calories and no fat!

Artichokes and Brownies

Sorry about the lapse in posts. I've been letting my "To Do" list overwhelm me. My new, more realistic goal is to post once a week and share anything new in my low-fat vegan world. I'm not promising it will always be exciting - but maybe it will be enough to spur you on to some of your own great ideas...


Steamed Artichokes with Soy Sauce and Wasabi

Upon trying to think of WHAT to dip my artichokes in that was not a gazillion grams of fat - and wasn't just plain old barfy fat free salad dressing (no offense you lovers of this) I came up with just plain old soy sauce mixed with wasabi. (think sushi). I have been craving them about every other day since! It's SO delicious - as I think soy sauce has buttery undertones and tastes rich at times. Maybe I'm just too deprived. And on a side note, I called my mom to tell her - and she had JUST thought of that herself the night before!! (Crazy!) I get my genius from my mom, what can I say.

No-Pudge Fudge Brownies with Better'n Peanut Butter

Sometimes there are sweet cravings that no cup of chamomile tea or piece of fruit will conquer. These brownies are not vegan (they contain egg whites) but I look the other way. I'm not a fanatic. And I AM SO EXCITED about this peanut butter I found at Trader Joe's. It is only 20% fat compared to 75% in regular. I make a single serving (2 TBS. brownie mix + 1 TBS. Applesauce) microwave it for 45 sec. And I only add about 2 teaspoons of the peanut butter (but you can have 1 TBS. for 50 calories) That makes this dessert 170 calories!! Nothing to feel guilty about.

Have a great week!!

Lickity Split Lasagna

I always tell people I'm lazy and that's why I have so many ideas. I'm always trying to figure out how I can do A, B, or C with less effort, money and mess. Sometimes my ideas are ridiculous. Ok, most of the time. Other times I amaze myself. I'll admit the latter happens less often than the first.

My family loves lasagna, but I don't make it often because of all that pre-boiling noodle nonsense - where you get third degree burns while assembling. So the other day I just stuck the noodles in a 9 x 13 pan with some hot tap water and walked away for 20 min. When I returned, viola! soft noodles. I know, you're thinking what about those no-bake noodles, why not use those? They cost more that's why. Just pre-soak your noodles and seriously that's enough to make a girl want to cook up some Amore.

The meat eating vegans ate: Vegetarian Spinach Lasagna - which consisted of layering: noodles, ricotta, spinach and sauce (from a jar people!) couldn't be easier.

I ate my own mini version: I use this recipe instead of the ricotta. Super tasty. And everyone's happy.
Especially my non-scorched fingers.

No my counter top is not slanted downward, just my photography lameness