“To bring anything into your life, imagine that it’s already there” Richard Bach.
My friends, I am using the law of attraction to bring warm weather into my life. This morning I heard on the news that so far this year we have doubled the amount of snow this area gets on average and there are still 36 days of winter left. We are due to get another blizzard with “significant” accumulations tomorrow. Me no likey!
I have been following the Law of Attraction principle for a few months now. This belief is based on the idea that people and their thoughts are made of pure energy and for that reason we can attract positive or negative into our lives just by focusing our thoughts in either direction. This concept is fascinating to me. Although there are many skeptics out there, it is our human right to believe in what we want and to follow ideas that make us feel good. While I understand it has nothing to do with weather, the thought itself makes me feel good and that’s all that matters.
This bean stew also makes me feel really good. Mostly because it warms my chilled body and tastes insanely good. Since it’s nutritiously good for you, it also makes me feel good about eating it. And it’s makes for killer lunch leftovers the next day.
- 3 celery stalks, chopped
- 1 large onion, chopped
- 3 garlic cloves, roughly chopped
- 1 orange bell pepper, chopped
- 1 tsp dry rosemary
- ½ tbsp red chili flakes
- 1 lb pinto beans, soaked overnight
- 1 bunch kale, roughly chopped
- 1 chicken bouillon (use vegetable bouillon for vegetarian version)
- Salt and pepper to taste
- 2 tbsp olive oil
- Heat olive oil in a Dutch Oven, add garlic, onion, celery, bell pepper, rosemary and red pepper flakes. Cook until the onion is soft, about 7 minutes.
- Add beans, chicken bouillon, cover with water and simmer for about 1½ hours until the beans are very soft.
- Stir in kale, season with salt, pepper and cook another 10 minutes.
Do you consider yourself a health buff?
I often ask myself this question only to realize how much I still have to learn. I am just as passionate about food as I am about the benefits that it can deliver. That is why I continuously educate myself on the subject.
It is estimated that 60% of disease is caused by the Standard America Diet, ironically abbreviated to S.A.D. If I was to list the factors that increase the risk of cancer, heart disease, diabetes and intestinal disorders, S.A.D has them all: high in unhealthy fats, low in fiber, processed and overcooked.
I admire people who eat a raw diet with their glowy skin and remarkable levels of energy. Although I would love to be able to do so I can never eat a fully raw diet. I am just not satisfied, especially in the cold months of winter, unless I eat a hot meal. This doesn’t stop me from incorporating as much unprocessed fresh produce as I possibly can or want into my day.
In an effort to help you plan healthier meals and eat better I put together this great healthy recipes collection from some of the wonderful bloggers around. Enjoy!Read More
Hope you all had a great weekend.
Today we start a Vegetarian Week Challenge. I asked my meat loving husband to join me and eat meat free for a week. While he didn’t receive the idea with enthusiasm he loves me too much to say no. Since I do all the cooking around here, he kind of has no choice. Sometimes us girls have to use “the powers” to get things done around here. :0) I then threw in another bombshell. I informed him that we might have a vegetarian Week once a month, but that didn’t go too well.
Oh well!!! At least I tried…
Although we don’t eat much meat to begin with, poultry, especially wings, is something Kurt loves this time of the year. I am hoping that with recipes from some of my favorite vegetarian bloggers, a few cooking magazines and a combination of my own skills I can make this week a tasty meatless experience for him.
To kick of the week on Sunday night I made my version of Ribollita, the Italian bean and cabbage soup, minus the bread and chicken stock. To my satisfaction Kurt LOVED it.
Success!!!! This is going to be a breeze or I maybe just jinxed myself. Wish me luck.
VEGETARIAN WEEK MEAL PLAN
|Monday||Mixed Greens Salad with roasted vegetables and cottage cheese.||Dr. Praegers California Veggie Burgers, served with baked potato fries.|
|Tuesday||Roasted Butternut Squash Lentil Stew (prepared Sunday)||Rosemary Mushroom Chickpea Ragout over toasted Garlic Sourdough.|
|Wednesday||Leftovers from Tuesday’s dinner||Falafel Burgers served with Roasted Beetroot Salad with Blue Cheese Crumbles|
|Thursday||Loaded Salad, romaine lettuce topped with tomatoes, cucumbers and egg salad.||Mushroom Barley Soup with Kale & Gruyere Cheese Panini|
|Friday||Mushroom Barley Soup||Vegetarian Gyoza with Ponzu Dipping Sauce|
- 8 ounces dry cannellini beans, soaked overnight or boiled for 5 min and let stand for 1 hour
- 3 tbsp extra-virgin olive oil
- 1 carrot, chopped
- ½ celery stalk, chopped
- 1 small onion, chopped
- 2 russet potatoes, peeled and diced into ½-inch pieces
- ½ head cabbage, sliced into ½ inch slices
- 1 vegetable bouillon
- Half 14.5-ounce can chopped diced tomatoes, organic
- Salt and pepper to taste
- parmesan cheese, for serving
- Rinse and drain the soaked cannellini beans and set aside.
- In a large pot, heat olive oil and saute carrots, celery and onions until well-cooked, 8-10 minutes.
- Add potatoes, cabbage, tomatoes, bouillon and the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil.
- Reduce the heat and simmer over low heat for 1 to 1½ hours adding more water if needed. You want the mixture to be soupy.
- Season with salt and pepper.
- Serve topped with shaved parmesan cheese.
Easy one pan cod stew in under 30 minutes. Fresh, delicious and healthy.
Hey guys, guess what?
I started shopping for the Holiday’s today.
I never start this early but this year I promised myself not to allow the insanity get the best of me. I figured that if I start now, I can thoroughly enjoy the spirit of Christmas. In the past I always waited till the last minute, finding myself going crazy looking for that special toy.
Not this year!
The recipe I am about to share with you was born out of my forgetfulness. Yes, you read that right. I was going to be making my Cod Baked with Chorizo & Cannellini Beans, but forgot to buy chorizo. Most of the time I hate when that happens, but not this time.
This dish is sort of a mix between Bouillabaisse and Cioppino. Best of all it’s really good.
I also made a fresh parsley garnish to go along with this stew. Finely chop a handful of fresh parsley, mix in a little olive oil and chili garlic paste. Stir to combine. It should be the same consistency as a Chimichurri. This garnish adds wonderful fresh flavor to the entire dish. I strongly recommend making it.
- 1 tbsp extra virgin olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 2 sprigs of fresh rosemary, finely chopped
- 1 tsp red pepper flakes
- ½ tsp fennel seeds
- ½ 14 oz can no salt added diced tomatoes, preferably organic
- 3 medium potatoes, peeled and quartered
- ¼ cup white wine
- 1¼ cup chicken stock
- 1 lb cod filets, cut into large chunks
- salt and pepper to taste
- In a heavy pot or a Dutch oven, heat olive oil over medium heat, add shallot and garlic and cook about 3 min.
- Add red pepper flakes, fennel seeds and fresh rosemary. Allow to cook another minute to release the flavors.
- Pour in wine and bring to a boil.
- Add potatoes, diced tomatoes and chicken stock. Season with salt and pepper. Cook over medium low heat until the potatoes are fork almost fork tender, about 7 minutes.
- Gently nestle the cod filets into the pot and simmer undisturbed another 10 minutes.
- Serve with the fresh parsley garnish (recipe in the post)
Growing up my mom made Cabbage Soup otherwise known as Borscht all the time. I remember sitting down for dinner and easily polishing of two bowls of Borscht without even realizing it. I loved the stuff then and I won’t lie, I still love it just as much. Lucky for me, Hubby loves it as well, although he does something somewhat strange for my russian family to understand. He adds hot sauce to it. Strangely it tastes amazing.
All of us have a special dish that we relate our childhood years to. This might not be an extravagant dish, but for me Cabbage Soup is very special. It’s the first thing I ever cooked. It’s what my mom uses as bait to try to get me to drive 45 minutes to her house at 9pm on a weekday. It’s what reminds me of her cooking. It will forever remind me of my kid days. Yet it’s not a dish my daughter likes. Hopefully one day she will.
Did I mention it’s good for you.
How? Well, let’s see. Fiber, antioxidants, good source of sinigrin (cancer prevention), magnesium, iron, zinc, bunch of vitamins and minerals, natural body cleanser. Must I go on? Oh yeah, its low in calories, about 240 per serving.
The trick to making good tasting Cabbage Soup is to make the stock first, adding the rest of the ingredients at the end to preserve their nutritional value. I also like using both red and green cabbage. Makes a huge difference. There are many variations of this dish. My recipe is a combination of how my mom made it with my own twist on it. After all, what fun would there be if I didn’t put my own twist on it.
What is your favorite childhood dish?
What’s the one recipe that reminds you of that special someone?
- 1 lb package of organic grass fed lean beef stew meat
- 2 beef bouillons
- 4 large potatoes, peeled and cubed
- 1 onion, thinly sliced
- 2 carrots, shredded
- 1 tomato, thinly sliced
- 2 medium or 3 small beets, peeled and shredded
- 1 tbsp organic tomato paste
- ½ head red cabbage, thinly sliced
- ½ head green cabbage, thinly sliced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- sour cream for serving (optional)
- hot sauce for serving (optional)
- Fill a tall soup pot about ¾ of the way with water, add stew meat and bring to a boil, skimming the fat along the way. Allow the meat to simmer for about 1½ hours.
- Add onion, potatoes and bouillons to the pot. Cook another 10 min.
- Meanwhile, heat olive oil in a skillet, add carrots and beets and sauté for 5 minutes. Stir in tomato paste and the sliced tomato.
- Transfer the mixture to the pot.
- Add cabbage and cook another 10-15 minutes.
- Season with salt and pepper.
- Serve with sour cream or hot sauce