While in Savannah, my one request was to dine at Paula Deen’s restaurant. I’m not really sure why, as her food is butter-laden and diabetes-laced, maybe I was just curious as to what all the hype was about.
We made lunch reservations for 11am and arrived right on time. When we first drove by searching for parking, we noticed that the crowd gathered outside held no person younger than approximately 50 years old. Uhhh.. this was going to be interesting.
Despite the fact that we were likely the youngest people in the restaurant, I can’t complain about the experience. In fact, I would give it a thumbs up….
The menu housed typical southern fare, with the option of a buffet.
Definitely the youngest (and cutest!) dude in the house.
Everyone gets a savory corn cake, what they refer to as a “ho cake”, and a cheddar biscuit. Those two alone were enough to fill me up! I went for the sweet tea, which was quite delicious albeit super sweet. I started with crab stew, which was pretty tasty but also super salty.
Time for my main dish! I went for a veggie sandwich, which was portabello mushroom, zucchini and yellow squash roasted and topped with gooey cheese. On the side were a few slices of potato, crispy and deep fried. It was all yummy, but I (as well as everyone else) ended up so.freaking.stuffed.
Before leaving, we couldn’t help but notice this terrible marketing strategy. Anyone else think it looks like Paula Deen is in hell?
Yes, that is butter flavored lip balm, and no, I don’t think it actually tastes like butter. Also, I think prior to this experience, we reference diabetes no less than 53,000 times. I think we all escaped diabetes free, although I can see how eating like that 24/7 definitely puts you on the path to unhealthiness. Like I’ve said before and like I will continue to advocate, MODERATION, people!
Also, in the event that you would like to see a short video about our adventure, you are in luck because I’ve prepared such an item. In the event you don’t care about the adventure, watch the video anyway because it includes an absolutely precious baby.
So. Let’s talk about what I’ve been eating lately.
It’s been looking a little like this:
and less like this:
which left me feeling like this:
So I’ve decided to do a seven-day detox of sorts. My body has been all out of whack for a little while, and I want to get to the root of the problem. There is very clearly something that is causing me distress. I have a good feeling it’s caffeine and something in Sabra hummus (tear!), but I want some more solid proof.
For the next seven days I will be abstaining from caffeine, dairy, gluten, soy, beans, and most added sugar and salt. What does that leave me to eat? A multitude of things!
Breakfast today was a banana and a brown rice cake topped with peanut butter.
Mid-morning snack was a Larabar + delicious detox tea. I’m not a huge fan of tea in general, but this one tastes sort of like chai. I’m not really sure if ‘purifies my liver’ as it claims, but it sure is tasty!
Lunch was a hugh jass salad: spinach + mushrooms + carrots + sprouts + tomatoes + Angela’s cheezy sauce.
Afternoon snack was half a honeydew and two dates. Dates = candy.
Dinner consisted of roasted sweet potato, rainbow chard roll ups packed with millet, nutritional yeast and pepper plus cherry tomatoes on the side.
I didn’t feel hungry or deprived at all during the day, which is good because that’s not what I’m going for at all. I’m cleaning up my eating and will slowly be adding the above off limits back in, after seven days of clean eats. Hopefully I can get to the root of the problem and health-ify myself on the way.
One day down, six to go!
I am self-admittedly very late to this bandwagon.
Regrettably so, because kale chips are quite delicious.
I’m not a big fan of eating straight lettuce (strange, I know), so when I discovered there was a way to make kale more like potato chips, I bookmarked it immediately. Then I forgot about it.
When I re-discovered the genius idea, I tested a batch out with a huge bag of kale. Holy deliciousness. The kale crisps up to give it a delicate crunch, which pairs perfectly with the salty topping. They’re the closest thing to a healthy chip. I don’t regret eating a whole pan of these. Unlike when I ate a whole bag of Kettle Chips a few weeks ago…
seasonings of your choice. I used seasoning salt and pepper
- Preheat oven to 425F. Prepare the kale by tearing it into small pieces and removing any large stems.
- Drizzle a bit of olive oil over the kale and gently massage to coat. Season with whatever your little heart desires.
- Bake in the oven for 15-20 minutes, keeping a close eye on the kale to make sure it doesn’t burn. Some small pieces might brown faster than others, but that’s okay. They’ll just be a little crispier. Be sure to stir often.
- Kale chips can be eaten straight out of the pan!
I made these when I was in New Jersey with my mom and grandmother and they both thought I had lost my mind. Believe me though, they’re addicting.
The only thing I don’t like about these treats is that they’re hard to save overnight. You have to eat them immediately after baking otherwise they go limp and lose their crunch. Maybe I’m just not nuking them enough?
I am a huuuuuuuuge sucker for salt and vinegar chips. I wonder if salt and vinegar kale chips would work? What other seasonings/flavors do you recommend? Have you ever had kale chips?
So my grandmother tricked me into eating pickled beets.
I was super skeptical because I made a beet dip last year with some CSA goodies. It was gross, to say the least and I ended up throwing the whole thing out. I then swore off beets for life.
When my grandma suggested pickled beets are not only edible, but actually enjoyable, I didn’t believe her. She forced them down my throat (Who am I kidding? I’ll eat just about anything). It went down (pun intended) a little something like this:
G: “Oh try it! It’s good for you!”
E: “I can’t believe I’m about to put a pickled beet in my mouth.”
E: “JUST KIDDING! These are actually pretty good!”
E: “Delicious! Thanks grandma!”
They actually were good! I should have known that grandmothers/mothers know everything. They tasted much like bread and butter pickles.
Beets are much better for you than cucumbers, though, because they’re packed with folate (good for the red blood cells), potassium (good for electrolyte balance) and fiber (good for digestion).
What do you think the odds are of restaurants replacing pickle chips with pickled beets?
Lately I’ve been enjoying Sriracha on everything. In wraps, on sandwiches, atop salads, with pancakes. Okay, not really on pancakes.
Although I have been eating a lot of pancakes.
Hummus is easy enough to make if you have the right ingredients, and all this requires is some Sriracha dumped in there at the end. I strive for simplicity.
1 can chickpeas + 1/4 c canning liquid
1 tbsp tahini
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp cumin
1 tbsp Sriracha Rooster Sauce
- Shove everything in a food processor. Blend until all ingredients are combined.
- Adjust seasonings to taste. If you want more sriracha flavor, by all means, squirt your little heart out. I personally don’t like my mouth to be on fire all the time, so I was modest here.
This is a warning. I see many Sriracha themed foods in your future. Foods like Sriracha Pesto, SriRANCHa Dressing (do you see what they did there!?), Honey-Sriracha Glazed Tofu Wings, and Five Alarm Lentil Soup. Oh, the possibilities are endless.
One thing I can guarantee you’ll never see any of is Sriracha and Spam Fried Rice.
Um, I think I’ll pass on the SPAM and just have some hummus instead. Please and thank you.
Sometimes on Sundays I like to cook a whole bunch of things that I can stick in the fridge and eat all week. This Sunday was no exception.
One of the tastier things I made was a tempeh salad. I based the recipe off of Alicia Silverstone’s “Tuna” Salad Sandwich. Obviously there’s no tuna in it, and I personally don’t think it tastes anything like tuna salad. I think I’ll call this Tasty Tempeh (not Tuna) Treat. Just because I’m in the mood for alliteration.
Tasty Tempeh (not Tuna) Treat (adapted from Alicia Silverstone’s “Tuna” Salad)
1-8oz package tempeh
1/4 red onion, minced
1/2 c frozen corn
1/2 c frozen peas
1/4 c chopped dill pickles
1/2 chopped zucchini
1 tbsp mayo/vegenaise
1 tbsp grainy mustard
1 tbsp lemon juice
1 tbsp dill
1 tbsp capers
- Cut the tempeh in strips, then cut each strip in half. Bake the tempeh at 400F for 10(ish) minutes, until they start to look crispy. Let cool.
- Combine the tempeh, onion, corn, peas, pickles, zucchini and capers in a large bowl.
- Whisk the mayo, mustard, lemon juice and tempeh together in a small bowl.
- Pour the dressing over the vegetables/tempeh and stir to combine.
Um, can I just say how much I love tempeh? I freaking LOVE it. I enjoyed this on a large slice of whole wheat toast while watching Teen Mom 2. Wait, did I just admit that?
I might have snuck a few bites straight from the bowl, too. I would definitely cut the tempeh a little smaller next time and add some more vegetables, like carrots, celery, maybe peppers? But definitely not sun dried tomatoes.
I’m not really sure you can call what we ate “Thanksgiving Dinner” considering we ate at about noon.
I like granola bars. I like making things in the kitchen. So, why not combine the two and make my own granola bars?
These bars were a little chewier and definitely more moist than a crunchy, dry granola bar. I think I liked it better my way though. They tasted more like cake and less like hard granola crunch. Plus, they’re vegan!
1 c oats
3 over-ripe bananas
1/2 c applesauce
1/4 c dried cherries
1/4 c chopped dates
1 T chia seeds
1 T flax seeds
Mash bananas. Combine everything in a bowl. Mix well, ensuring all the oats are moistened and everything in incorporated. (I apologize to anyone who detests the word “moist.” That’s the third time I’ve used it in this short post. I have no other way to describe it. How about thoroughly wetted?) Spread the mixture out into a 9×11 pan. Bake at 375 degrees F until firmed up, about 10 minutes. Let cool before slicing into rectangles.
I feel like sometimes the recipes I write are super confusing, so if you ever have a problem translating one of my recipes from Emily-speak into normal person speak, please let me know.
I’m pretty excited to get up and swim tomorrow. It’s so lovely to watch the sun rise from the indoor pool in the morning. I get my exercise and Vitamin D all at once, and I don’t freeze my ass off trying to run in 40 degree weather (Maybe one day I’ll enjoy running in the cold..). I ran on the dreadmill this morning for about 30 minutes because it was all I could bear. I don’t know which is worse, the dreadmill or being frozen to death running outside. Running outside is less boring, but more uncomfortable. The dreadmill is neither comfortable nor entertaining. Although I did get to watch the news this morning.
Apparently the FDA is on the way to banning drinks that contain both alcohol and caffeine. I have mixed feelings on this issue. For starters, the FDA’s regulations are wacky and seemingly random. I’m not sure if the regulations are on your daily reading list, but please take a look today because the amount of insect and rodent hair that is allowed in our food makes my skin crawl. More reason to eat local, fresh, unregulated food. But I digress.
What happened to consumer accountability? We are so stupid that we need federal regulation to BAN things that are bad for us? Instead of saying hey, this is a bad idea but we live in a free country so make up your mind? Last time I checked, there were similar warnings on cigarettes, but they aren’t banned. Although they did just ban clove cigarettes. And our country’s weight IS out of control. So maybe we do need someone to sit us down and ban things that are bad for our health. What happened to moderation? Is the combination of alcohol and caffeine toxic at any level? Or can you enjoy a bit of it without becoming a “public health concern”?
Does this also mean they will be yanking Red Bull out of bars? I’m pretty sure that Red Bull and Vodka is a common drink. Jägerbombs are made with caffeine and alcohol. Are they going to ban everyone from ever mixing caffeine and alcohol? Have police go around taste testing drinks? I’ve definitely had some Kahlua and coffee before, and I didn’t die or end up in the emergency room. I suppose I consider myself an ‘informed consumer’ and the point of me drinking the spiked coffee was not to get drunk. This policy just raises a whole lot more questions from me than it answers. What are your thoughts on the caffeine + alcohol issue?
Today’s run went a lot better than yesterdays.
I ran a 5k to Patrick’s Starbucks, where I met him and he drove me home. It was still cold. I still had no sports bra or iPod. But I was alive. I even got in some barefoot running, which I love wholly and fully.
Sorry for the terrible phone pictures. No way I was running with my huge-o camera. I really need a Spibelt so I can run and not have to hold my cell phone. Then maybe I can bring my lil’ point and shoot. (Christmas!?! Mom? Anyone!!?)
I absolutely love the light in this kitchen!
Patrick and I had spaghetti squash for the first time tonight and I thought it was so, so tasty. Patrick gave it the “okay-but-not-in-love.” I put a bit of butter and some chickpeas on mine. Patrick smothered his in Sriracha. This is definitely one of my new favorite foods. I need to start gathering some recipes for Thanksgiving, as it will be my first one meat-free. I think we’ll definitely be seeing some spaghetti squash.
So, I’m in the process of transitioning to vegetarianism. I simply don’t like how eating meat makes me feel anymore.
I gave up red meat a long time ago. As in, close to ten years ago. I didn’t like how it tasted. I didn’t like the texture. I pretty much hated everything about it. Since then, I’ve eaten chicken, turkey, pork and fish with no problem. Until recently.
Lately I’ve been feeling really sluggish every time I have a meal centered around meat. Something about the texture has been bothering me too. I’m not about to give up meat entirely just yet, but I’m slowly reducing the amount of overall meat I eat. I no longer eat turkey sandwiches for lunch. I instead have mustard, cheese and broccoli slaw wraps. I eat many more vegetables and fruit throughout the day. This morning I had carrots with hummus, for lunch I had the previously mentioned wrap, snack was an english muffin with apple and brie, and for dinner I had a simple vegetable stir fry. I just love the full feeling I get after eating a plate load of vegetables versus a plate load of meat. It’s as if something in me has just changed.
There’s no one specific aha! moment where I decided meat was repulsive or I want to save the environment or the animals. It’s just, simply put, I don’t like it anymore. I’m doing it smarter this time. I went vegetarian a little over a year ago for lent. I ended up taking in a lot of cheese and not so many nutrients. I know that being a member of a CSA has helped me to expand my horizons on the fruit/veggie front and I truly believe joining had been one of the better decisions of my life. I’m eating vegetables. I’m eating fruit. I’m eating brown rice and quinoa and things that are loaded with NUTRIENTS. That’s my big thing nowadays. Nutrients. Also, since I have been eating more fruits and vegetables, my body has actually started craving fruits and veggies.
Who knows. Maybe this will be a phase and I’ll never entirely be able to give up meat. I’m not going to freak out about eating meat or try to make everyone in the world a vegetarian. For now, I’m doing what I feel is best for me. That’s my plan and I’m sticking to it.
Anyway, rant aside, dinner tonight was delicious. Stir fry! Broccoli slaw, zucchini rounds, portabello and one egg combine with brown rice and white sauce (the love of my life) to make a filling, tasty dinner.
(Also, one of the promises I made to myself when starting this blog was that I would never apologize for my lack of posting. So, I’m not sorry for my absence. I’ve been busy.)