I am still deep in this funk. I need a plan. Plans work for me. Step one in this plan is to get sleep. I have determined that I am just not my best self without sleep. No sleep leads to grumpy mommy and bad food choices. I spent a few hours in the kitchen today prepping snacks and meals so, I don't have an excuse to make a bad choice if I have a sleepless night. Hunger pains hit around 3:00 for me. I am loosely following an exercise and diet plan. This plan encourages a high protein snack under 200 calories which includes a superfood (quinoa). I like the tart and tangy combination of the ricotta and the yogurt but, if you like a sweeter base you could add a drizzle of honey or maple syrup. The quinoa adds a nice crunch and the fresh fruit provides a sweetness to balance the tart and tangy. Enjoy!
quinoa pudding adapted: vegetarian times
Servings: 4 * Size: 1 8 ounce mason jar Calories: 123 (without fruit topping)
* Fat: 2.5 g * Carb: 13.5 g * Fiber: 2 g * Protein: 13 g * Sugar: 6.2 g * Sodium 87.5 mg
1 cup cooked quinoa (1/4 cup red quinoa uncooked)
1 cup low-fat ricotta cheese
1 cup non-fat greek yogurt
1 mango diced
Combine ricotta and greek yogurt. Whisk to combine. Fold in cooked quinoa. Divide pudding between four 8 ounce mason jars. Top each jar with diced fruit. Refrigerate. Enjoy!
It is Secret Recipe Club time again. Last month I started my Secret Recipe Club post with this proclamation .... I have been in a health funk lately. Well it has been a month and my health funk has just snowballed into a general funk. Funk is not good. Funk stinks. Between me being sick, my kids being sick, my husband traveling, minor home remodeling projects I feel overwhelmed, frazzled and funky. Do you ever look around at school drop off and think how does everyone have it all together? I know comparing isn't good but, I just want their secret. How do they do it?
This month I was assigned la phemme phoodie. The author is a lawyer by day and a foodie by night. She has a passion for food but, has some dietary restrictions which has allowed her to experiment with wheat and egg free recipes. There were several gluten free recipes on her site that I boo marked but, with my perpetual cold and fresh CSA box at my door I opted for her sausage bean and spinach soup. I had to swap some of the ingredients based on what was in my box but, she suggested many of the swaps in her write up. This soup is fresh and flavorful yet, extremely comforting with the spicy sausage and creamy beans. A hot bowl of this on a rainy spring night is just what the doctor ordered.
My palate and mind has been a bit lost on sugar lane lately. I feel as if I have lost my way. As tempting and beautiful as all of those sugar masterpieces look I am going to work on refocusing my blog on what I love. The food I love to eat and the food my body needs. I need to get out of this funk.
4 cups chicken broth 2 cups water 1 14.5 oz can italian diced tomatoes 1 lb italian chicken sausages, casings removed 1 leek, chopped 4 cloves garlic, minced 6 ounces fresh kale, rib removes and chopped 2 15 oz can cannellini beans, drained 4 cloves garlic, minced 1 lb italian chicken sausages, casings removed 1 14.5 oz can italian diced tomatoes salt and pepper grated parmesan for serving (optional)
Heat the chicken stock, water and diced tomatoes in a dutch oven over medium heat. In a separate pan cook sausage over medium heat until brown. Remove with a slotted spoon and drain on paper towels. Do not rinse the pan. Reduce heat to low. Add the leek and cook for about 5 minutes. Stir in garlic and cook for another minute. Add the leeks, sausage and beans to dutch oven. Bring the mixture to a boil. Stir in the kale. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste. Serve hot. Top with grated parmesan.