Easy re-set

There are times in life when you eat too much tan food. You don’t eat enough green food. You drink too much alcohol. You don’t drink enough water. Many of these times in life occur between Thanksgiving and New Year’s. It’s okay. It’s natural to crave more carbs and sugar in the winter…that’s just how our brains were created.

Well, what should you do when you’ve eaten the final cookie and washed it down with the last few drops of egg nog? You re-set. What you do NOT do, is “detox.” Detoxes are harsh, restrictive, and unrealistic. They are begun with the purest of intentions…and typically end in frustration and overeating. I have done many stupid detoxes in my day…maybe I just don’t have the mental capacity for it, but they have never ended with me turning over a new leaf…”Now I hate sugar!!! Get that f*&#ing Prosecco out of my face! Bring on the cabbage!!!!” No, ma’am. When you put extreme limits and boundaries on yourself, you are setting yourself up for failure. Then when you slip, you get pissed. “Well, I already ate one. Might as well keep going.” You don’t need to eat boiled spinach water for 2 weeks to get back on track. Your body knows how to detoxify itself. It’s like, why we have organs and stuff.

Why not begin 2016 in a kinder, more gentle way? Why not begin 2016 in a way that won’t annoy everyone around you? Don’t worry! This is easy peasy lemon squeezey. I got you. Here’s the solution…clean eating! Whaaaaaaaa?!?!?!?! Crazy, right? I’m sorry it’s not more exciting. But, that’s all you’re going to do. You’re going to plan ahead. You’re going to make grocery lists and stick to them. You’re going to eat food, not products…if it wasn’t in your great grandma’s kitchen, it shouldn’t be in yours ( I do believe in moderation, but we’ve got a little cleaning up to do). You’re going to limit your alcohol and sugar intake. If you really feel like kicking ass, you’re going to get some fresh air and get enough sleep.

Take into consideration the recipes that I post…they are all still available. Start your day with a glass of water before you have your coffee. If it pleases you, add fresh lemon juice or a couple drops of lemon essential oil to your water. The lemon is very cleansing to your body. Consider taking Milk Thistle twice a day for a couple of weeks. Milk thistle helps your liver, and your liver processes every single thing you put into your body. She’s a hard workin’ lady. Try making batches of breakfast food, so you’re set up for the week, and not scrambling in the morning. Overnight oats, oatmeal “bakes”, and baked eggs can be made in large batches and will last all week. Plus, you can change up the ingredients so you don’t get bored. Let yourself have treats…but make them at home. This way you control what’s in them. And maybe don’t eat 12 cookies a day anymore, k?

This doesn’t have to be stressful. You know the answers. You know what feels right. Think of yourself as a detective, deciphering the clues to figure out what makes your body happy and healthy.

I’m here for additional information and support, so contact me! Who hasn’t done this? ↓ Freeze it, or donate it…out of sight, out of mind- better yet: stop buying it. Remember, you’re not giving anything up. You’re being smarter about it.

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I truly hope you have a peaceful, enjoyable end of 2015. See you soon!!!

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“Pass the damn ham.”

It’s a short menu this week. You can double these recipes to freeze for the weekend, next week, or whenever you’re over ham.

In the Finch home, we will absolutely not be eating ham on Friday, or any other day of the year. I don’t like ham. Big apology to my pig farming family (This is true, they live in Pennsylvania, and supply pigs for Smithfield hams. Sorry Great Grampy Moses…that’s his first name; name has NOT been changed). Why is ham instantly cold? Why so pink? Is the foil and netting necessary? Give me pork loin or bacon…keep your spiral-cut sweet meat. Last year I bought a ham (not my choice, people), and was appalled that there were Caramel Apple and Pecan Praline flavored hams. *Dry heave* Why? Who has been eating ham and thought, “This ham is pretty money, but, if there was just more caramel and more apple. Oooohhhhhh…maybe I could sprinkle it with pecans and then more nuts ground with sugar! I am a genius.” BOLO for my line of gourmet turkeys debuting next year. I’m starting small with Peanut Butter Oreo and Snickers Twinkie. Trademark.

Whatever you eat this week, I hope you enjoy it with people (and animals) that you love.

 

Monday: Green Detox Bowl Gluten free and vegan. Use any and all veggies that you like. I never have access to Thai Basil, so just just whatever fresh basil is available to you.

Tuesday: Korean Tofu Bibimbap Sandwiches– Many modifications can be made…use g-free bread and chili paste for g-free; naturally a vegan recipe (I’ll be subbing chicken for the tofu); sub honey or maple syrup for the agave; use regular, homemade, or Paleo mayo (Sir Kensington is a great brand) if you don’t have access to Veganaise; I will probably sub sauerkraut for the kimchi because I don’t know if I can find it pre-made and I don’t feel like making it.

Wednesday: Honey Sesame Chicken– Paleo. If you’re not gluten free, use soy sauce for the tamari/coconut aminos. If you’re vegetarian, you can try using a meat substitute for the “meatballs.” I can’t attest to how things will turn out, as meat substitutes  contain wheat. I think these meat balls would be perfect with leftovers from Monday.

Free yo miiiiiiiiind

Have you heard the phrase, “Intuitive eating?” Well, it’s totally a thing. The basis of Intuitive Eating, is that you learn how to create a healthy relationship with eating and food, and YOU become the expert of your own body. The diet that works for me, may not work for you. Eating 3 meals and 2 snacks a day may be too much, or not enough for you. This sounds pretty easy, but it’s hard to undo years and years of dieting and, “food rules.”

Take a look at this article (it’s not long), and check out the 10 Principles of Intuitive Eating. It’s actually quite enlightening and very freeing.

What is Intuitive Eating?

 

This week’s recipes are quick, easy, and light. This is a busy time of year, so minimizing stress is key. I really can’t understand how people become stressed about sending Christmas cards, finding the perfect gifts, or trying to make their homes look like a page from Martha Stewart magazine. Just chill, man. Be cool. What would Matthew McConaughey do? Weird choice (maybe). I’m not implying you should get high, play bongos naked, or exercise shirtless…although there’s nothing wrong with those activities. But, can you picture MM stressing about anything? Nope.

All recipes are gluten free (duh), and most are vegan. Why are so many vegan? No reason. Sometimes I’m just drawn to this kind of food. As always, feel free to make substitutions to better suit your needs and likes. Alright? Alright. Alright.

Monday: Zucchini Koftas in Creamy Coconut Sauce

Tuesday: Avocado Stuffed with Chickpeas and Tahini

Wednesday: Basil Chicken Curry with Coconut Ginger Lime Rice

Thursday: Sweet Potato Falafels

Friday: Aloo Gobi (Potato and Cauliflower “dry” curry)

Saturday: Golden Flax Pizza with Sundried Tomatoes and Goat Cheese

Sunday:Salmon Burgers

 

Y’all: I can’t pretend today. I really don’t feel great, and I don’t have the strength to be witty, informative, or helpful. Thankfully, I came up with a menu yesterday. Passing it on to you is the extent of my abilities today.

Monday: Bibimbap– Gluten free, can be vegetarian or vegan. Essentially, this dish is rice with veggies and meat (if you want it). The only part of the recipe you need to nail is the chili sauce. “Gochujang,” is Korean chili paste. If you’re gluten free, be careful…many brands have wheat in them. There really is no substitute for this ingredient. Just use whatever veggies you like. Use a fried egg…or raw for authentic bibimbap. And skip the seaweed if you want.

Tuesday: Salmon and Sweet Potato Wedges with Garlic Aioli – Gluten free. Simple, but flavorful.

Wednesday: One Pot Veggie and Soba Noodle Soup– Gluten free, vegan. Again, use whatever veggies you like. Can use any kind of noodles, too. And, chicken would be a great addition for carnivores.

Thursday: Crunchy Cashew Thai Quinoa Salad – Gluten free, vegan. This is such a delicious, refreshing, healthy recipe. Great leftover, too.

Friday: Crispy Pork Carnitas– Gluten free, paleo. I think I’ve shared this before, but the husband has requested it again…and it is so good. And easy…it’s a crock pot dish. This makes a lot, so you’ll have plenty to freeze for another meal.

Saturday: Hippie Macro Glow Bowls– Gluten free, vegan. Don’t let the name deter you! It’s just a yummy bowl of grain, veggies, and your choice of protein.

Sunday: Paleo Chicken Tikka Masala– This recipe is so good. There are a lot of ingredients, but they’re needed to build the depth of flavor that you’ll get in return. I tend to skip the rice for this, so I can focus on eating it with naan.

 

Ok. I’m going to go back to moaning and writhing. Monday.

Confessions and Creamer

It’s been a while since I’ve written a non-menu post. I’m currently experiencing motivational issues…I’m sorry. There are just so many distractions. Things like: downloading Hallmark Christmas movies (every one is truly a gem), wasting hours on eBay looking for a white ceramic Christmas tree (clearly necessary), sitting (my favorite), researching yoga websites (learning by osmosis)…this list could go on forever. But, I’m here now, so that should count for something. Or, that’s just my mantra for today.

I’ll share some of my least proud moments from the past couple of weeks. In case you’re feeling a bit discouraged about anything…I’m constantly feeling discouraged, and then I’ll build myself back up. Then I’m discouraged, and then I’ll build myself back up. Then I’m discouraged, and then I’ll build myself back up. Oh, life.

  1. PiYo is no more. I really wanted to stick with this. The workouts were difficult, but not too bad. However, PiYo successfully re-injured my herniated discs. There’s a reason my chiropractor said to stay away from lunges and squats (have you seen a PiYo workout?!?!?!). Not sure what I was thinking. Whoopsie.
  2. Sugar. Sugar. Sugar. I wouldn’t say that I went crazy over Thanksgiving week (yes, I stretched the holiday to a full week), but I ate more sugar than usual. So, I decided that I’ll skip the white sugar until Christmas. And then I ate a truckload of cookies to say a proper goodbye to the white sugar.
  3. Two days later I had cookies for dinner. Nailing it.
  4. I find myself becoming more and more grossed out and suspicious of meat. Can you imagine a gluten free, refined sugar free, vegetarian who doesn’t eat dairy? I can’t do it. The thought of that is so annoying.

So, these aren’t gossip worthy confessions. But, they mean something to me. Guess I’ll just have to keep on keepin’ on. The journey never ends. Ladies, am I right?

 

Ok, on to something less annoying: Coffee Creamer. Who doesn’t love the rich, creamy, sugary taste of whatever the hell is in that bottle of “creamer?” Have you looked at the back of that bottle?

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That “cream,”…well, it has no cream. Yes, it’s quick and easy. But, I guarantee that you can make delicious, real food, holiday flavored creamers for less than what you’re currently spending.

Here’s the base recipe (make sure everything is room temp to start):

1 can coconut milk (Full fat is best. Look for brands where coconut and water are the only ingredients. Arroy-D is a great brand). *This will also work with an equal amount of heavy cream if you consume dairy. Look for the highest quality you can.*

1 egg (This will remain raw. Omit for a vegan option, if you’re pregnant, or if you think this is gross. The egg helps emulsify the creamer, keeping it thick and creamy)

2-3 Tbsp Honey or pure Maple syrup (depending on how sweet you like it…you can always add more)

1Tbsp coconut oil, melted and cooled (also helps to thicken the creamer)

A good splash of vanilla

Tiny pinch of salt (use sea or Himalayan)

Put in a blender, blend, and keep in the fridge. This will thicken up more in the fridge…don’t worry. It’ll be fine once you add it to your steaming hot cup of happiness. Not exactly sure how long this will last…you probably won’t have to worry about it.

***Holiday Options***

Pumpkin Spice: 1 recipe base creamer+ 1/4 cup pumpkin (not pie filling; pure pumpkin)+ 1 tsp cinnamon or pumpkin pie spice

Peppermint Mocha: 1 recipe base creamer+ 2 Tbsp cacao (or cocoa)+ 1/2 tsp peppermint extract

Eggnog: 1 recipe base creamer+ 1 tsp nutmeg+ 1/2 tsp cinnamon + 1 tsp rum extract

Gingerbread: 1 recipe base creamer+ 1 tsp ginger+ 1 tsp cinnamon+ 1/4 tsp nutmeg+ 1/4 tsp ground cloves

That’s it! So easy. Please try. I really don’t want you drinking vegetable oil and cellulose gel.