Three weeks have gone by since our decision to cut out (most of)the meat and eat more whole grains and fruits and veggies. The kids are eating more and more healthfully and not even asking for the junk anymore. Snacks are apples and not animal crackers, breakfast is Kashi cereal and not fruit loops (ok, I barely ever gave them fruit loops – but you get my point…), school lunches are muffins and hummus/carrots and whole grain waffles and not hamburgers, hotdogs, or plain pasta (that reminds me, have to steam some green beans for Amelia!).
I really haven’t missed meat, we have only had it 3 times in 3 weeks and not much of it. Even for Shabbat dinner, I pack the meal with grains and veggies. I feel amazing, I am losing weight and I never have that feeling of overeating. I am barely ever hungry, everything is so filling. I didn’t get a photo of it, but I made veggie soup and matzah balls this week for Shabbat. It was wonderful seeing everyone drink it up, even when they knew it wasn’t the *real* thing.
So, here is some of what I have been making the past 2 weeks. If you want any of these recipes, just let me know. With all this cooking, I barely have time to blog!
Quick Note: I bought Chickpea flour for the Roadhouse Burgers recipe and used it for these simple falafel. No need to soak and grind chickpeas, it’s amazing! Danny took the leftovers for lunch. Leo wanted the leftovers, but once I told him that they would be cold, he changed his mind. I didn’t have pita so we just had them with green salad and tehina. So yum!
Black Bean and Rice Muffins (weirdest thing I have made so far…from the Smart Baking cookbook http://www.amazon.com/Smart-Baking-Cookbook-Newmarket-Kinderlehrer/dp/1557042810)
I had them the next day for lunch with fresh guacamole…I couldn’t stop eating them.
Quick Note: These are from Red Mill and are Amelia’s lunch staple. She has 2 of these with carrots and hummus. The last batch, I used 1/2 pumpkin and 1/2 cooked sweet potato.
I can’t find the recipe, I will post later…
My own “Barley Split Pea Veggie Soup” – contains barley, split peas and veggies ;)
Sweet Potato and Pinto Bean Stew (From peasandthankyou.com)
Quick note: Yum – and even more Yum the next day.
Meatless Meatloaf Muffins (from peasandthankyou.com)
Quick note: Not my favorite, kind of mushy inside. Wont make these again.
Tofu Dippers (from peasandthankyou.com)
Quick Note: I like these better made the day ahead and refrigerated, they firm up a bit. I was so looking forward to having them on a peanut sauce noodle salad, but it wasn’t so great. I like the bbq tofu better, will keep trying different marinades and techniques until I find one that we all like.
Smoovies (per Macie). Just a blend of soy milk, frozen bananas, strawberries or whatever fruit and a drizzle of honey. These are becoming a daily thing so I want to start adding some flax or wheat germ…or, dare I say…SPINACH?!?
Barley Carrot Kugel (From Lorna Sass’s Whole Grains Every Day, Every Way http://www.amazon.com/Whole-Grains-Every-Day-Way/dp/0307336727)
Quick Note: This was yummy for Danny and me. The great thing about meals like this is the completeness of it all, you just don’t feel hungry after eating it. This was a side for Shabbat dinner and we had it on Saturday night also, with a side of roasted broccoli and cauliflower.
Plum Streusel Slices (from The Complete Guide to Traditional Jewish Cooking)
Quick Note: I subbed as much whole wheat flour as I could and added oats to the topping. Danny asked for double fruit next time and I plan to oblige!
Black Bean Burger Chili (from the contents of my freezer…)
Quick Note: I bought a box of spicy black bean burgers some time ago and they were just too darn spicy. I crumbled them up with tomatoes, frozen corn, frozen pinto beans, onions, garlic and just a little chili powder and paprika. Danny is taking it for lunch tomorrow. Spicy, but good!