That’s Life

Chicago is in this weird in between phase with seasons. There are moments when I can feel summer: the smells, the glow about people, the dewiness in the air, the warmth, frozen yogurt, dog walks… the list goes on. Although today was 54 (get it together Chicago), it is almost summer in my heart and that’s what matters.

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The tress are perfectly green and have beautiful blooms.

Yesterday I hit the mother load with mail and received both Yoga Journal and Vegetarian Times (thank you mother in law for the rad gifts!). This month the times is featuring detox and gluten free recipes, heaven. In the issue they recommend a 3 day cleanse that is pretty to implement and filled with delicious recipes. They list the 7 best detox foods and some favorites were included: blueberries, brocolli, and beets to name a few.

One of the best things about summer.

One of the best things about summer.

The recommended breakfast for the cleanse is a beet smoothie. If you like beets I recommend, if you don’t like beets.. beware!

Detox Beet & Blueberry Smoothie

Ingredients:

  • 1 c blueberries
  • 1 c vanilla almond milk (unsweetened)
  • 2 beets (boiled)
  • 1 slice of ripe avacado
  • 3 ice cubes
  • 1/4 c of cold water

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Directions:

  1. Place ingredients in blender and hit liquify, serve immediately

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When school is over I am going to do the full 3 days and post the recipes. I think a cleanse/detox will be the perfect way to kick off a healthy, productive, and fun summer! Until then I am going to do my sort of cleanse that involved frozen yogurt from time to time 🙂

Each morning I start with a smoothie and then eat a kale salad, cucumber and side of fruit within my day. I have consistently been drinking the detox water I posted about weeks ago. Since I have started my water I have lost about 7 pounds.

Each morning I start with a smoothie and then eat a kale salad, cucumber and side of fruit throughout the day. I have consistently been drinking the detox water I posted about weeks ago. Since I have started my water I have lost about 7 pounds.

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Shabbat Shalom, HEY!

Shabbat is my FAVORITE way to spend Friday night. After a LONG week, there is nothing better than going to someones house, singing together, talking with friends, having a glass of wine, and eating great food. If we don’t have an event we need to attend on Friday nights then we opt for Shabbat.

Shabbat Shalom from Skokie

Shabbat Shalom from Skokie

We are so fortunate to have very good “family” here in Chicago that we get to spend our Shabbats with. They always have a great variety of food (usually all very exotic and spicy). This week we wanted to bring something to eat, rather than drink, so I prepared a green curry. It was a great meal to bring to someones house because its easy to share, kosher, gluten free, and vegetarian… a win for all!

I found this recipe on Vegetarian Times website and adapted a bit (mainly because I suck at reading directions). Serve with rice or quinoa, both are great.

Another huge perk of this super falvorful dish… its only 157 calories! Pair it with a 1/2 c of quinoa for a 260 calorie meal!

Thai Green  Coconut Curry with Butternut Squash and Peppers

(vegan and gluten free)

157 calories of balanced nutrition

157 calories of balanced nutrition

Servings: 6
Calories: 157
Carbs: 20
Fat: 8
Protein: 4

Ingredients:

1.5 c Green and yellow peppers (chopped)
1 can of 365 light coconut milk
1 container of cubed butternut squash (365 or traders is a great size)
1 shallots (minced)
1 purple onion (chopped)
3 gloves of garlic (minced)
2 tbsp green curry paste
2 cups of fresh spinach
1/4 c basil leaves
1/4 c cilantro
2 tbsp of olive oil

Directions:

  1. In a large skillet heat oil and add onions and shallots. Let cook for about 4 minutes.
  2. On medium heat add the garlic and peppers. Then add the curry paste. Mix together and let cook for another 2 or 3 minutes.
  3. Pour coconut milk and butternut squash, bring to a simmer, and partially cover for 20  minutes.
  4. Meanwhile, in a blender or food processor combine cilantro, basil, and spinach. Set to the side until mixture if finished simmering.
  5. Add green mixture and combine for one minute. Serve warm and enjoy!

Keep Calm and Cook on

Things are back to nutty and I NEED to maintain balance. This week I knew that I would have meetings each night after work so I planned ahead and made enough dinners for the week.

Stephen’s mom surprised us for Christmas and bought us two wonderful magazine subscriptions  She purchased us Vegetarian Times for the year which I am super excited about. Vegetarian Times has a lot of great recipes for under 400 calories. They also index all of the recipes by vegan and gluten free, making life a lot easier.

In anticipation of the craziness I prepared Moroccan Stew and Chipotle Chili. The calories listed in the magazine don’t seem to match MyFitnessPal. I am going to presume MyFitnessPal is correct because it considers the actual brands I used. Both recipes are really great and are perfect for when you are in a pinch.

Moroccan Potato, Carrot, and Chickpea Stew

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Not plated because I haven’t served it in a portion yet 🙂

Ingredients:

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so fresh and whole.. nom!

  • 2 tbsp olive oil
  • 1 large russet potato- cubed
  • 8 oz. baby carrots
  • 2 large shallots- chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 can of 15.5 oz low sodium chickpeas (drained, reserve liquid, divide portion of beans)
  • 1/3 c dark raisins
  • 1 1/4 tsp ground cumin
  • 1/2 tsp pumpkin pie spice
  • 2 tbs lemon juice, lemon wedges for serving
  • 2 c of fresh spinach

Directions:

1. Heat oil in large non stick skillet (have lid handy) on medium heat. Add potato, carrots, shallots, salt, and pepper, saute for 3 minutes.

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2. Add chickpea liquid, raisins, cumin, and pumpkin pie spice. Toss, and then cover to let simmer for 8 minutes on low heat.

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3. Mix in 1 half of chickpeas, cover and let simmer for an additional 3 minutes- make sure carrots and potatoes are tender, if they are not continue to let simmer.

4. Mash remaining chickpeas in a shallow bowl and mix with lemon juice.

5. Mix mashed chickpeas into skillet and pile spinach on top. Toss mixture until spinach begins to reduce in volume.

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6. Add water to the mixture if you would like it to be soupier and serve. * Since I was not serving right away I added water and let the mixture simmer off of the lit pilot for about 4 more minutes and then placed it in a air tight container.

Nutritional Information:

stew