daily eats: 3.6.12

So I kind of got fired from one of my side jobs last week.  Oddly enough, I was actually more proud than upset. I’ve never been one to really stand up for myself and tell people exactly how I feel, but I was pushing back on most of the procedures this company wanted me to follow. Not because I simply didn’t want to do it, but because I have many years experience in the natural food industry and I guess I wanted to share my expertise with them. ;) I’ve never been fired in my life, but I feel like you have to get fired at least once, right?

Anyway, onto the food from yesterday! Who can NOT believe it is March?! I turn 29 this month…

Coffee: coffee + 1/2 & 1/2. I haven’t gotten to Whole Foods yet to pick up my coconut creamer, but I must say, the 1/2 & 1/2 tastes great. Mornings have been really easy this week, after waking up naturally at 8am in Mexico (6am LA time) my body is used to waking earlier which makes it possible to fit in a few hours of work before breakfast! I’m hoping this will stay with me forever!

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Workout: I haven’t gone to yoga in a few weeks and I’ve really been missing the effects. Now that yoga isn’t a matter of walking across the street, I need to make a much better effort to ensure I’m getting it in. I really do need it. I took a hot-power fusion class, sweat a ton and could tell that it had been a while, it was really hard! Post-yoga I rehydrated with some coconut water on the way home.

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I put some steel cut oats on the stove for breakfast and then got distracted with a work phone call. Sure enough, 20 minutes later, and my oats were black. I decided toast and eggs would be a much quicker breakfast and considering that it was 11am, I needed food ASAP!

Breakfast: 2 eggs + 2 slices french meadow sprouted bread with earth balance.

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Lunch: romaine lettuce + 2 slices turkey + mustard + mayo with a few carrots + celery. This was a meal of pure convenience and something I could eat during the 5 minutes at home between a friend date and some work errands. It did the trick. The Taster saw the picture and said, “that looks awful and why are you eating my turkey?” :)

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After my errands I took my work to a coffee shop for a change of pace. A little more coffee + 1/2 & 1/2. I’m hoping this helps me stay up past 9pm tonight…

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Snack: miso soup x 2 while I was getting things ready for dinner. I’m loving miso soup. I heat up water, add a scoop of miso, a few dashes of ume plum vinegar, wakame and some green onions if I have them.

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Dinner: wild cod + tartar sauce +asparagus + sweet potato rounds. The vegetable components of this meal were great and very tasty – the fish? Not so much. The texture was terrible, not sure if it is the quality at Trader Joe’s or the fact that it had been frozen/thawed a few times.

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I think I’ll finish off the day with some chocolate…

Spill – have you ever been fired from a job? I want to hear some good stories!! 

white bean & kale soup

I know all of my Midwest friends and family will think that I’ve completely lost it, but its been cold in California. (And raining. No one told me it rained here, but I kind of like it.)

And when its cold, I crave soup to warm me up! I’m a fan of all kinds of soups – from creamy and rich (my Mom makes the best Shrimp & Artichoke Soup) to healthy, chock-full-of-vegetable soups.

This time around, I wanted an extra-healthy soup. Brimming with vegetables. Free of meat. Something that would warm me up and fill me up without a ton of calories because I’m pretty sure I’d rather eat more cookies this time of year. Healthy soup = more room for cookies, right?

So I threw together a ton of vegetables, a few beans, and my favorite, kale for a light, yet hearty soup that will leave you feeling good! I added a decent amount of red pepper flakes and the Taster loved the spiciness of the soup. Season the soup to your preference!

 

White Bean & Kale Soup

by Emily Dingmann

Prep Time: 15 min

Cook Time: 75 min

Keywords: soup/stew gluten-free high fiber low-carb vegetarian beans kale winter

Healthy, hearty soup full of veggies and beans!

Ingredients (8 servings)

  • 1 onion
  • 6 cloves of garlic
  • 1 leek
  • 5 stalks celery (about 4 cups chopped)
  • 5 carrots (about 2 cups chopped)
  • 2 Tbsp butter or oil
  • 2 cups white beans (cooked)
  • 64 oz vegetable broth (2 boxes)
  • 1 14.5 oz can of diced tomatoes
  • 1 bunch kale
  • salt, pepper, red pepper flakes

Instructions

Prep all vegetables.

Chop onion, celery, carrots and leek.

Mince garlic.

Thinly slice kale.

Heat oil in large pot and add onions and garlic.

Saute for a few minutes, then add celery, carrots and leeks.

Cook for a few more minutes.

Add beans, broth and tomatoes.

Bring to a boil.

Add chopped kale and let simmer for 30-60 minutes.

Serve hot and sprinkle with parmesan if desired.

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slow cooker recipes

I’m on my way to Wisconsin this weekend with one pair of boots and a trench coat (everything else is still in the pod!) so I’m hoping for some mild weather…and thinking about lots of warm and cozy slow cooker meals! 

I’ve mentioned before that I used to have a snobby attitude about the slow cooker. My brother gave me a camouflaged crock pot one year for Christmas and I promptly returned it to K-Mart on December 27th. I believe I said something along the lines of “crock pots are for hicks.” I know, I know, so terrible! You know what they say, karma is a bi*#$!  Now I love them. But I will say that I much prefer my stainless steel to camouflage…

A lot of the recipes for slow cookers can be a bit old-school, or midwestern (meat and potatoes) but I keep seeing new, modern, healthy and delicious sounding crock-pot recipes. And I’m all over them.

(Real Simple)

Slow Cooker Recipes

White Bean Soup with Andouille and Collards – Real Simple

Spinach and Ricotta Lasagna – Real Simple

Slow Cooked Chicken Fajitas – Heather’s Dish

Brazilian Feijoada – Cooking Light

Vegetable and Chickpea Curry – Cooking Light

Chicken Curry – Martha Stewart

Spanish Meatballs – Martha Stewart 

Hot and Spicy Braised Peanut Chicken – Better Homes & Gardens

Drip Beef – The Pioneer Woman

Lentil Sweet Potato Soup – Eat Live Run 

 

What are you making in your slow cooker?

restaurant: bona vietnamese

I was long overdue for a pho trip. Close to withdrawals actually.

So when I spent a weekend on campus for yoga sculpt training, there just happened to be a Vietnamese restaurant right down the street that I had heard had delicious pho. Fate, right?

So the Taster and I headed to a local watering hole for a pre-dinner drink (no wine or cocktails at Bona) and then it was time to get serious. We both ordered the usual – pho with beef for me; pork noodle salad + shrimp for the Taster – for comparisons sake of course. We take this quest very seriously, you know.

Bona was pretty empty, but it was pretty early on a Saturday evening and we were probably there right when those crazy college kids are just waking up from afternoon naps. ;) I will tell you that being back on campus (U of M graduate!) for a weekend was wonderful. I love it there.

My pho was delicious. Thankfully our server steered me away from getting pho and sauteed veggies and suggested that I just add the vegetables to my pho. You can add veggies to pho?! Yes please!  The large pho which was $7.50 + veggies ($1.50). I only ate about 1/3-1/2 of it, the bowl was that HUGE! I’ll definitely get a small next time and be sure to add veggies from now on.

The Tasters salad was pretty blah and the shrimp that he had added for $1.50 were 2 mini ones. I think he would probably order something else next time – and with a menu of 5 pages, he’ll have no problem finding something.

Bona Vietnamese Restaurant

815 Washington Ave SE
Minneapolis, MN 55455
(612) 331-5011