Wednesday, January 5, 2011
I haven't been here for many a moon. Did you think I was caught in a cookie coma somewhere? December was a busy month. When you work retail, you are easily consumed with erratic schedules and long days that are coupled with the duties of December.
And let me tell you, I was busy! I was in NY to see the Martha Stewart Show. Had a great dinner at the vegan shrine, Angelica's Kitchen. Went to DC and met up with Natala Constantine from Vegan Hope. Lunched at the lovely P-Street Whole Foods Market. And, I got through the entire month 100% plant strong. It is really easy to be plant strong.
The lovely Christmas dinner at my home was more like a visit to a restaurant. There were two camps of food..."mine and theirs." The carnivores chomped away on their meats and creamed vegetables. The right side of the table(my side), was a beautiful array of vegetables where I made stuffed acorn squash, a colorful salad, and steamed vegetables. After a full dinner and great company, I was the only one not ambushed by the apres dinner sluggishness. I was powered by plant strength.
This new year is also powered by a store-based 28 Day Engine 2 Challenge. I had to challenge myself, too. My difficult foods are breads, rice, pasta, etc. All dark brown. Nothing white. But, I decided that my challenge would include the removal of those grains from my diet. I also figured it would make me more empathetic to those who are entering the challenge and surrendering foods that are difficult for them.
Anyway folks, here's a simple and quick dinner that will carry you for a few days of lunches and dinners.
From the bottom of my healthy heart, Happy 2011. Blessings to all!
5-6 Cremini Mushrooms, sliced
5-6 cloves of garlic, whole
1 zucchini, thinly sliced
2 cups of shredded kale
1 teaspoon of Merken (Peruvian spice)
1 can of low sodium diced organic tomatoes
1 can of no salt added garbanzo beans
While I am prepping the veggies, I like to bake the garlic in the oven at 400 degrees. I know they are done when they are golden brown. In the meantime...
Slice the mushrooms and zucchini. Shred the kale
Rinse the beans. You will fart less.
Get the canned tomatoes ready.
Assemble all the ingredients. I put them in a Dutch oven, and place in 375 degree oven for about an hour.
So good. I serve it on a bed of wilted spinach. Before serving, squeeze juice from one lemon over the top of the dish.
Easy. Delicious. I have also made this in the Crockpot on high for four hours.
Happy New Year with love!
- ▼ 2011 (19)