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anyone else  like   this post as much as me

anyone else like this post as much as me

Weekend Reading | The Full Helping

Happy St. Patrick’s Day! I probably should have thought to post something festive before today, but instead it’s coming to you in a day or two. It’s a very tasty cabbage and pasta recipe, which I hope you’ll like.

I wrapped up another community rotation of my internship this past week. This rotation included a lot of group education and a little bit of counseling. In both contexts, I was touched, as I always am, to be reminded of how deeply people care about nutrition and what they eat.

It’s funny: in my nutrition grad program, we received so much guidance on motivating people and helping them to overcome their ambivalence. Motivational interviewing is virtually the only counseling technique we were taught, which I thought was a disservice. I understand why this was the way it was: our program was geared toward group education, rather than individual counseling, and one of the assumptions made was that we’d be working with groups of people who weren’t entirely sold on getting nutrition guidance in the first place–for example, those who have been referred to a dietitian by a primary care provider.

The relentless focus on motivation and “rolling with resistance” always struck me as limited, because my overwhelming experience has been that people are interested in food and strongly motivated to eat better. For a while I wondered if my experience was skewed by the population of folks I’ve crossed paths with as a nutritionist, but now that I’m more than halfway into my internship, I’ve only seen more proof of how much people care and how motivated they are.

From what I can tell, what stands in the way of meaningful change isn’t resistance or ambivalence so much as circumstance. It’s hard—really hard—to change one’s eating habits even when circumstances are working in one’s favor. It’s even harder in the face of life’s many difficulties, including financial hardship, stress, mental illness, family obligations, time constraints, and so on. Even with strong motivation in place, life can and does get in the way.

This isn’t to say that incredible dietary transformations aren’t possible even when circumstance is stacked up against it, nor to suggest that all nutrition patients and clients are strongly motivated. I guess I’m just struck by often people’s desire for change shines through to me.

I’ve seen so many examples in the last week alone, from the patient who broke into tears as she told me about a recent osteoporosis diagnosis (and her confusion about what to eat for bone health) to the patient in her early 90s who explained to me with pride his efforts to cook more vegetarian meals. None of my patients this year have lacked barriers to healthful eating. In spite of that, they care, and they’re doing their best.

This all makes me think about an article I read a few weeks ago, which makes important points about the way we construct and label laziness. I’m linking to it in my reads today. It also reminds me to be compassionate to myself when things stand in the way of what I’d like to do. My mind’s refrain is always “I could have done more,” but it’s often the case that I actually couldn’t have, because circumstances (fatigue, scarcity of time, being distracted by something more urgent) stood in the way. I wanted to do more, which is fine to acknowledge, but it’s different.

Wishing you a peaceful Sunday, with full recognition that you’re doing your best. We all are. Here are some recipes and reads.

Recipes

Lauren’s split pea soup with cheesy sage dumplings is the definition of comfort food!

I can’t get over how authentic Anastasia’s vegan tofu benedict looks.

I love the texture and color contrast of Stephanie’s smashed chimichurri potatoes.

A perfect weeknight supper recipe for creamy, peanutty noodles and mushrooms.

Finally, how adorable are these bunny-shaped vegan Easter rolls?!

Reads

1. Recent research has called into question the idea that eggs raise blood cholesterol, but a new study affirms the case for dietary moderation.

2. I love variety, but I also know the pleasures of a tried-and-true meal. I smiled to read this article on people who eat the same thing every day.

3. Edith Zimmerman grapples with the awareness that happiness is fleeting.

4. This article about California’s wild flower superbloom brought a smile to my face.

5. Finally, Devon Price on why laziness doesn’t exist.

Much love to you this evening, friends. A veggie-packed pasta recipe is coming your way in a day or two.

xo

The post Weekend Reading, 3.17.19 appeared first on The Full Helping.

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who else really gets

who else really gets

Turkey Keema

Great served with rice or wrapped into chapattis.

Any minced meat can be used in this recipe. Keema is usually made with lamb, mutton, goat or beef but here I have used turkey which is of course a low calorie option.  Many people have asked me how to make keema like the smooth saucy keema you find at good takeaways and restaurants. Add water to the meat as described below and you will love how it turns out. I like to make this recipe with minced venison which has half the fat of lamb but is just as delicious.

For the photographs below, I was cooking for a large group so I doubled the recipe. Note how much onion is used. This is one of the ways to make an amazing keema. Use the same amount of onions in weight as you do meat.

Making turkey keema

Mix the minced turkey with the water and whisk with a fork.

Making turkey keema

Temper the spices in the oil for about 30 seconds.

Making turkey keema

Fry the onions until lightly browned and then add the garlic/ginger paste and the chillies.

Making turkey keema

Pour in the watered down minced turkey and stir regularly to brown.

Making turkey keema

Stir in the ground spices.

Making turkey keema

The stir in the tomato puree.

Turkey keema with peas

Stir in the peas and cook them through. Season with salt to taste and serve hot.

Turkey Keema with Peas
Author: Dan Toombs
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 500g minced Turkey
  • 250ml (1 cup) water
  • 2 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 6 green cardamoms – smashed
  • 2.5cm (1 inch) cinnamon stick
  • 6 black peppercorns
  • 3 medium onions (about 500g) finely chopped
  • 2 tbsp garlic and ginger paste
  • 1 – 3 green chillies – finely chopped
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 100ml tomato pureé
  • 150g fresh or frozen peas

Instructions
  1. Begin by preparing the minced meat. Place the meat in a large bowl and then pour the water over it. Stir well with a fork until the meat has soaked up all the water. Set aside.
  2. Heat the oil over medium high heat until visibly hot. Add the cumin seeds, smashed cardamom pods, cinnamon stick and black peppercorns and let these whole spices temper in the oil for about 30 seconds. Now add the finely chopped onions and sauté for 5 – 7 minutes until soft, translucent and lightly browned. Add the garlic and ginger paste and fry for about 30 seconds and then add the finely chopped chilli and fry for a further minute. Now add the minced turkey and fry for about five minutes to brown.
  3. Add the ground spices followed by the tomato pureé. Stir in the peas and cook through. To serve, season with salt to taste.

3.4.3177

 

 

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Important Post !

Important Post !

Happy St. Patrick’s Day!!!

Sorry for the late post. I woke up yesterday with a bad headache that required me to go back to bed IMMEDIATELY to try to sleep it off. It worked! So hopefully you’ll forgive me.

Here’s what we’ve got on this week’s meal plan:

  • one pot vegan Irish stew (perfect for TODAY, but great any time)
  • 30 minute vegetarian curry (sign me up!)
  • LOADED vegetarian tortilla soup (forever a favorite)
  • instant pot pad thai stir fry (yaaass to more Instant pot recipes!)
  • red beans and cauliflower rice (yuummmm)

Happy eating!

(…)
Read the rest of Healthy Vegetarian Meal Plan – 3.17.19 (178 words)


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The post Healthy Vegetarian Meal Plan – 3.17.19 appeared first on Joanne Eats Well With Others.

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anyone   like  this  as much as i do

anyone like this as much as i do

How easy are these dreamy Panang Peanut Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

How easy are these dreamy Panang Peanut Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

Let’s be honest. 

We’re all here for the toppings, am I right?

I mean, I love a bowl of creamy, spicy, peanut-y noodles as much as the next person… but I mainly eat these panang peanut noodles for the toppings.

I love these panang peanut noodles served at room temperature, but if you just can’t wait you’re welcome to eat them hot. 

I’m pretty excited for warm weather to make its way here in the coming months because I’m tired of heavy food. 

As I write, my house is surrounded by white-out conditions and there’s four inches of snow accumulated on the porch banister. 

Isn’t it Spring yet?! It’s the middle of March!

Which reminds me… I’d like to formally wish myself a ‘happy anniversary’ today.

It’s been exactly one year since I moved to France!

It’s been a crazy year of ups and downs.

I’ve suffered plenty of the culture shocks that come with moving to a new country, and I’ve also learned that home just isn’t the same once you leave it.

After moving (twice!) and going on trips to Tanzania, Georgia, The French Alps, Edinburgh, Germany, Portland, San Sebastian, and Malaga this past year, I’m ready to slow it down and settle in over here.

Of course I’ve already got trips to Italy and Malta planned for April and May, but I just can’t help myself.

I still haven’t posted a single French recipe since I’ve been here, but whatever. I’m surrounded by French stuff and when I cook I just want Thai food.

Like these noodles.

Okay, so these are super easy to make.

All you need to do is put all the sauce ingredients into a processor or blender, blitz it until it is smooth, and the pour it over some freshly-cooked rice noodles (the width of the noodle is up to you, but I’m partial to these ones). 

Fold in some crunchy bell pepper, carrots, and green onion and VOILA!

It looks so naked without the toppings, doesn’t it?

It’s just… sad.

How easy are these dreamy Panang Peanut Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

Okay, that’s better! 

Just look at all those pretty colors.

I was super lucky to find some purple carrots at the grocery store this week. I love the extra punch of color they give to these noodle bowls.

Of course, purple cabbage would be just as pretty and would taste AWESOME.

I couldn’t find any at the shop so I left it out, but you should definitely give that a go.

Be forewarned: purple cabbage will stain the noodles and turn everything a funny color once you mix it together.

How easy are these dreamy Panang Peanut Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

You can really go crazy with the toppings on this one. Just pick whatever sounds good to you!

I went with scallion, cilantro, chopped peanuts, and a few sesame seeds for extra texture. 

I also reserved a few pinches of carrot to showcase on top of the noodles.

Whatever you do, don’t forget the lime wedges for squeezing!

Here’s Your Recipe!

20 Minute Spicy Panang Peanut Noodles

20 Minute Spicy Panang Peanut Noodles

Yield:
6 cups
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
How easy are these dreamy Panang Peanut Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

Ingredients

For the Peanut Noodles

  • 8 ounces rice noodles
  • 1 large carrot, shredded (reserve a pinch for topping)
  • 1 large bell pepper, very thinly sliced
  • 2 scallions, sliced (white parts only, reserve green for topping)

For the Sauce

  • 1/2 cup peanut butter (crunchy or creamy)
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • 1 tablespoon sambal oelek chili paste (optional)
  • 1 tablespoon panang curry paste
  • 1 tablespoon freshly grated ginger root
  • 3 cloves peeled garlic, roughly chopped

For the Toppings

  • Chopped roasted peanuts
  • Sliced green scallion
  • Chopped fresh cilantro leaves
  • 1 lime, quartererd
  • Sesame seeds (optional)

Instructions

  1. Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove from water when the noodles are ‘al dente’ to prevent overcooking. Drain.
  2. Meanwhile, while the noodles are cooking, combine all of the sauce ingredients along with 1/3 cup of water in the bowl of a food processor of blender. Pulse until smooth.
  3. When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the top and toss well.
  4. Immediately add the carrot, bell pepper, and scallion and fold into the noodles.
  5. Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!

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Nutrition Information

Yield 6

Serving Size 1 cup

Amount Per Serving

Calories 282 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 1mg Sodium 1104mg Carbohydrates 25g Fiber 4g Sugar 6g Protein 8g

Nutrition information has been auto-calculated for your convenience.

Planning to make these Panang Peanut Noodles? Hover over the image to save the recipe on Pinterest!

How easy are these dreamy Panang Peanut Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!

The post 20 Minute Spicy Panang Peanut Noodles appeared first on The Wanderlust Kitchen.

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I think  stuff about  is fantastic who agrees?

I think stuff about is fantastic who agrees?

Vegan, fluffy pancakes – no eggs, no dairy

These are beefed-up, vegan American-style pancakes, with no dairy or eggs.

This recipe uses soya milk and a touch of arrowroot helps the batter bind. The pancakes are fried with a little soya margarine and, once cooked, they’re wonderful topped with maple syrup.

If you’d like to make these delicious vegan pancakes for yourself, here’s what to do.

Ingredients

  • 300g (10.5 oz) plain flour
  • 8g (1½ tsp) arrowroot powder
  • 1 tbsp baking powder
  • 500ml (17 fl oz) sweetened soya milk
  • 1 tbsp soya margarine, plus more to fry if needed
  • 1 tsp bicarbonate of soda
  • a few tbsp of your favourite syrup

Instructions

Mix the flour, arrowroot and baking powder in a large bowl.

Whisk in the milk bit by bit to avoid lumps.

Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.

Whisk in the bicarb.

Heat the pan to a medium-high heat, and cook the pancakes with about 60ml per pancake.

They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.

When all the pancakes are cooked, drizzle with syrup and serve.

If you’d like to print this recipe to try later, just click the grey PRINT button on the recipe card below.

Vegan, fluffy pancakes

Beefed up vegan American-style pancakes, with no dairy or eggs.

  • 300 g 10.5 oz plain flour
  • 8 g 1½ tsp arrowroot powder
  • 1 tbsp baking powder
  • 500 ml 17 fl oz sweetened soya milk
  • 1 tbsp soya margarine (plus more to fry if needed)
  • 1 tsp bicarbonate of soda
  • a few tbsp of your favourite syrup
  1. Mix the flour, arrowroot and baking powder in a large bowl.
  2. Whisk in the milk bit by bit to avoid lumps.
  3. Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
  4. Whisk in the bicarb.
  5. Heat the pan to a medium-high heat, and cook the pancakes with about 60ml per pancake.
  6. They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well.
  7. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
  8. When all the pancakes are cooked, drizzle with syrup and serve.

PIN ME

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More stuff on  ok? like = agree

More stuff on ok? like = agree

Easy Low-Carb Baked Mayo-Parmesan Fish just might become your favorite new recipe for cooking fish! And this recipe is low-carb, low-glycemic, Keto, gluten-free, and can be South Beach Diet friendly. Use Seafood Recipes for more ideas for fish dinners.

Click to PIN Easy Low-Carb Baked Mayo Parmesan Fish!

Watch the video to see if you’d like to make Easy Low-Carb Baked Mayo Parmesan Fish!


Easy Low-Carb Baked Mayo-Parmesan Fish found on KalynsKitchen.com

I’m always excited when I’m sharing a new recipe and I know my readers are going to love it, and I’m 100% sure this Easy Low-Carb Baked Mayo-Parmesan Fish is going to be a winner for lots of you. I can say that with confidence because a few years ago I posted Internet’s Best Low-Carb Baked Mayo-Parmesan Chicken, and for at least a year fans of that recipe have been telling me they love that mayo-parmesan topping on fish! So I finally decided I should make it a separate recipe on its own so other people were more likely to to find it.

And back in the archives I have popular recipes for Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust and Low-Carb Baked Halibut with Sour Cream, Parmesan, and Dill topping, and both of those favorite fish recipes use a similar preparation method to the one in this recipe. Back in those days I made both recipes with fillets of halibut, but now that halibut has gotten so expensive I used frozen Mahi Mahi from Costco for the Baked Mayo-Parmesan Fish. We swooned over it when we tested the recipe, and unless you’re someone who really doesn’t like fish, I bet you’re going to love it. And if you’re eating more fish this time of year, check out The BEST Low-Carb Fish and Seafood Recipes from Kalyn’s Kitchen. I’ll definitely be adding this recipe to that collection of favorite fish dinners.

Click to continue reading…

The post Easy Low-Carb Baked Mayo-Parmesan Fish (Video) appeared first on Kalyn's Kitchen.


  

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