I Love Lucy or Vacation Eating

Sheeeeee’s baaaaaaaaaack. Hey friends. As you might have guessed, I have been enjoying a bit of a hiatus. Big Sis graciously covered my fanny online as I took some time with our super parents in a super retreat. We are the lucky beneficiaries of an annual trip in the summer (Big Sis first, we second) that never fails to restore some well-being and hope for humanity (no, really), but I have to confess that it doesn’t typically do a lot for my healthy habits. I had great hopes for maintaining my course on this trip (as I managed to at the beach, where I had Big Sis to help me avoid the ice cream), but I’m afraid this time, I was pretty much like Lucy on the chocolate line. If you are unfamiliar with Lucy on the chocolate line, you may be very young, and I suppose we’ll have to forgive you for that. Regardless of the reason for your unfamiliarity, I would encourage you to check out the fabulous Ms. Ball (in the chocolate and two other food-related scenes) here. The picture above says it all, though. Cheeks full, and a determination to look as though nothing is wrong…. I just couldn’t stop myself.

Now look, don’t get me wrong, regardless of what your internal or external rules are about food, I think it’s pretty reasonable to willfully ignore them now and again. It’s not a point I want to argue – I am just not willing to be that rigid or hold myself to that high a standard. I don’t need to be disappointed in myself that often. With that said, on our trip some sort of switch flipped and it seems that after the first transgression, despite feeling bloated, overly-full, greasy, and a little nauseous, I just couldn’t stop. And so I arrive home feeling spiritually, mentally, and familially refreshed, and further affirmed that for me, there are some kinds of food I really just can’t do, and if I DO choose to eat them, I should do it when I’m with Big Sis so we can be sure it won’t happen the next day too. ūüėČ

On our road back to normal digestion this morning, I chose to give my daughter a soft landing with pancakes. ¬†The kids enjoyed their little fluffy vegan breakfast friends with a little syrup on the first, and then jam on those that followed. ¬†Mommy and Daddy enjoyed pancakes with fresh Western New York blueberries with some date cream spread on top. ¬†And after I had the first two and I felt satisfied? ¬†I stopped. ¬†So there. ¬†And for dinner tonight? ¬†Homemade pasta with both red sauce and vegan pesto options…. ¬†that’s what I call getting back to normal in style. ¬†Many kudos for my wonderful husband’s consistently awesome homemade pasta, and many thanks to fabulous sister-in-law and family for giving us an excuse to do it up with multiple options. ¬†Vegan pesto was enjoyed by all but the youngest in the crowd (my wonderful but picky daughter and my wonderful but picky niece). ¬†So here you are, the cheapest pesto I’ve ever made. ¬†All the yum and none of the pricey ingredients. ūüôā

Welcome Home Vegan Pesto

  • Double batch sunflower cheez spread¬†(omit the dill)
  • 1 large clove garlic
  • 6 cups packed fresh basil
  • 1 t ¬†salt
  • 6 Tbs olive oil

Follow the recipe ¬†for the sunflower cheez spread (to which I am now hopelessly and willfully addicted, by the way), omitting the dill (unless of course you like dill in your pesto), and adding a large clove of garlic. ¬†Process the cheez until it is as smooth as your patience will allow. ¬†Add the basil, additional salt and the olive oil and process again until ingredients are incorporated. ¬†The pesto will not be as green as traditional pesto, but like traditional pesto, it WILL oxidize, so the color will go from green to brown when left uncovered or as time passes. ¬†Stir for better color. ¬†This recipe makes A LOT of pesto. ¬†Cut it to your satisfaction, freeze some, OR play all week with new combinations based on your fan-flippin-tastic vegan pesto. ¬†I’m betting you can guess which option I’m choosing. Delish.

Joy Just Outside the Edges

I have a secret. I’m taking a dance class. Ok, so I guess it’s not a secret anymore, but I’m still taking a dance class. It has been approximately 8 million years since I last took a dance class and that particular class was modern dance. This class is tap and ballet. I am really reaching here. I am pretty far out of my comfort zone, although my classmates are all really nice and the instructor is WONDERFUL. But even with all of the discomfort at being completely lost for much of the class, there’s this familiar joy that comes from just being in that space, in front of those mirrors, working those muscles. Laughing and groaning with the other students. I am stretched, but I am reveling in it, especially the ballet, which is a little more familiar, and so far, well slower.

That’s all well and good… isn’t this about food? Well, yes. It occurs to me that like my decision to take this dance class (which is surely a good one), sometimes our greatest joys can be found by stepping outside of our comfort zones. We cannot grow if we stay inside the lines, can we? The same holds true for our relationsihip with food. Now and again when circumstance and opportunity present themselves, our food experience needs room to grow – we need to explore that area outside of our comfort zones.

We were presented with such an opportunity this Easter. In the past, we have always gone to my mother’s house for Easter dinner, but alas, this year my poor Mom had a fever and was coughing up a storm, and because she remembers what it was like to have a house full of sick children, she kindly suggested that we delay our Easter celebration. While I was in no mood to run out an pick up a ham at the last minute, I did feel like we ought to do something a little special for dinner. And so, my extremely talented husband and I decided that we would have our usual Sunday pasta because it is homemade pasta, it is delicious pasta, and because we all love pasta. BUT in celebration of Spring and all things green, and a particularly large mound of spinach in the fridge, we would holiday it up by making spinach noodles.

My Husband’s Glorious Easter Pasta

Aren’t they beautiful? We loosely followed the recipe from emmycooks.com. I say loosely because, as I’ve admitted before, I am nearly incapable of reading all the directions, and my husband is nearly incapable of following a recipe to the letter. Fortunately his results are such that this is a good quality. ūüôā

Homemade pasta is no small undertaking, so I’m not recommending it as an easy approach to anything, but it is a glorious undertaking for those who like to cook, and for those who think they love pasta, but have never had homemade. Our experience, however, got me to thinking about a technique that we’ve used with our kids, and honestly with ourselves, when it comes to improving the health of our plates – a favorite dish with revision, a step outside of the comfort zone, but with the familiar joy of a favorite flavor. Our family loves pasta, so our children had absolutely no objection to trying Daddy’s pasta with several cups of spinach ground into it. Would they eat pasta with spinach on it? No. Do they eat cooked spinach side-dishes? No. Will they eat spinach salad? No. ¬†I think you get the point. Their love of the pasta overruled their disdain for spinach and they happily jammed it into their mouths with glee; they didn’t even realize they were outside of their comfort zones! How wonderful!

How might this apply if you don’t make your own pasta?¬† The best pasta revision that I have ever made is to substitute whole wheat noodles for semolina when cooking boxed pasta.¬† I did this at the behest of my beloved Big Sis who suggested (in response to some questions that I asked about eating better and dropping a few pounds) that since we LOVE (and eat a lot of) pasta, this one switch could add up to a big difference for us.¬† If you’ve not made this switch, you may not know WHY it could really add up….¬† I’ll show you.

I have on my lap two packages of dried pasta.¬† One is 100% whole wheat chicciole (giant puffy elbows), the other is 100% semolina ziti (purchased for necklace production last summer).¬† Let’s compare the nutrition low-down.¬† Nutritional info is based on a 2 oz serving in both cases.

100% Whole Wheat                                                100% Semolina

Calories: 180                                                                  Calories: 210

Total Fat: 1.5g                                                                Total Fat: 1g

Total Carbohydrate: 35g                                             Total Carbohydrate: 42g

Dietary Fiber: 6g                                                           Dietary Fiber: 2g

Sugars: 1g                                                                        Sugars: 3g

Protein: 7g                                                                      Protein: 7g

Nutritionist Joy Bauer explains the benefits of whole wheat pasta: “A 100 percent whole-grain pasta includes all three layers of the wheat kernel: the bran, the germ and the endosperm. Because nothing is removed during processing, whole-grain pastas contain more natural fiber and micronutrients than their white, refined cousins. And thanks to the extra fiber, whole-grain pastas tend to be more filling than traditional white pasta. What‚Äôs more, regularly choosing whole-grains over the refined type is associated with numerous health benefits, including lower blood pressure and reduced risk of many chronic diseases, including type 2 diabetes and heart disease. ” As you can see the whole wheat pasta also contains less sugar.¬† The difference in fiber, sugar, and micronutrients is what Big Sis was thinking of when she said one change could add up to big benefits.¬† BIG BABY STEP MOMENT HERE, FRIENDS.¬† If you still eat semolina pasta, give whole wheat a try.¬† If you are skeptical, start with a blended pasta.¬† These have more whole grains than straight semolina, but less than 100% whole grain pasta.¬† Take the pasta dish your family enjoys the most, and make a relatively small change that can add up to big benefits.

Already eat whole grain pasta?  And you or your crew are pasta fanatics?  Maybe you can take advantage of that pasta love to introduce a whole grain.  What would happen if you used bulghur with your pasta?  How about quinoa primavera?  How about substituting a vegetable for those noodles?  Another recent twist of ours was built around cauliflower which, ironically, my picky eater loves and my omnivore is reluctant to consume.

Whole Wheat Bowties With Roasted Cauliflower inspired by Average Betty’s Roasted Cauliflower

  • 1 batch roasted cauliflower, as described above
  • 1 pound whole wheat bowties
  • 1 Tbs olive oil
  • 3 Tbs capers
  • 1/3 c chopped fresh parsley
  • salt and pepper to taste
  • parmesan for garnish

As soon as cauliflower goes in the oven, set water on to boil for bowties.¬† Assemble all other ingredients and place in large bowl.¬† When cauliflower and bowties are done cooking.¬† Add to bowl.¬† Toss.¬† Yes, that’s it.¬† And yes, he ate the cauliflower.¬† Pasta Revision Method successful!¬† Delish!

Favorites with a twist give us a great opportunity to stretch ourselves with optimism, explore the edges of the comfort zone without losing all that is familiar, ensuring a little joy, the same familiar joy I feel when it’s time to change from our tap shoes into our ballet slippers.