Chili, you have an enviable inventory of spices! I never thought about storing my spices outside of the kitchen, but it makes sense!
Debbie, my situation is more like yours. The one wall in my kitchen available is above my stove and that is where we chose to install the microwave.
Hi Marla. Your discipline is so admirable. I love reading how you approach your challenges. Your solutions are so sound and you make it seem so achievable. Have a plan! Work the plan! I’m getting there!! Keep posting, because you are such a great role model for good health.
simoncat, ugh.. on the little boy in the art class. You know, I was very conscious of trying to instill genderless values in my own son. I think I succeeded in some areas, but it always surprises me how much social influence can slip in and override my own lessons!
My mother-in-law rocks! We’ve had some interesting conversations as I’ve evolved on my McDougall journey. We definitely have different views, but I’m lucky to have her in my life. I love her a lot.
It’s funny you should ask about a recipe that calls for garam marsala. I just used the rest of it this weekend in a curried butternut squash soup. I didn’t have any curry. I know.. I’m asking myself the same question. How can I not have a staple spice in my cupboard? I think my husband tucked it somewhere in the r-s-t section. So, I used half turmeric and half garam marsala in place of the curry and it worked wonderfully!
The soup was delicious and here is my converted version:
Prep time: 30 minutes
Cook Time: 40 minutes
Makes: 10 servings
1 cup leeks, thinly sliced
1 tablespoon curry (I used ½ tablespoon turmeric, ½ tablespoon garam marsala)
1 tablespoon brown sugar
¾ teaspoon ground cumin
¼ teaspoon ground red pepper (I used a fresh jalapeno from my garden)
5 garlic cloves, peeled and minced
6 cups butternut squash, peeled and diced (from my garden!)
6 cups vegetable broth
4 cups Granny Smith apples, peeled, cored and diced
1/3 cup non-dairy milk
¾ teaspoon salt
2/3 cup cilantro, minced
1. Sauté leeks, curry powder, brown sugar, cumin, red pepper, and garlic in a non-stick pan for about 2 minutes, stirring frequently. Use a little water or broth when necessary to keep it moving.
2. Add squash, broth, and apples; bring to a boil. Cover, reduce heat, and simmer until tender, about 25 minutes.
3. Use an immersion blender to process until smooth or process in batches in a blender.
4. Stir in non-dairy milk and salt. Cook until thoroughly heated about 1 minute.
5. Sprinkle with cilantro before serving.
Becky, thanks for posting that Lite Goddess Dressing recipe! I know you rave about this and I need to try it. It looks so good.
Hi nomikins. Thanks for stopping by my journal with the nice compliment. I write and write and write. But, here is the only place I post for public viewing. One day though…?? Maybe my second job when I get to retire? I’d love it!
Thanks to everyone reading. I’m keeping up with everyone’s journals, just no time to post through the week! I plan to stop by and visit your journals over the weekend.
Time and adherence.
If you follow the principles of this diet over time, the details will fall in place.
My biggest misconstrued challenge following the principles of this diet is time! I feel like I do not have time to adhere to the commitment that this way of eating demands!
That is my number one cop out that can throw me off plan in a millisecond if I let it seep into my thought process.
My second number one cop out, if I can have two number one cop outs, is allowing myself “permission” to eat off plan.
It was imperative I find solutions for these two elephants in the room.
Here is a classic example, and it happened this very night. I came home from work at my weakest point in my resolve on any given day. I looked at my very well planned menu that I ink to paper every Thursday night before I shop for the week on Friday.
I see a plan to make Esselstyn’s eggplant tomato melt, except there is one huge issue. I could not find eggplant at the grocery store on Friday and I did not have a backup plan.
Is there a season for eggplant? I really don’t know. I tried to grow eggplant in my garden last year but it got devoured in the overgrowth of my tomatoes and then eaten by voles. I didn’t see a single purple fruit.
I am trying to reintroduce eggplant to my family. I haven’t attempted it for many years, ever since my husband put out a miniscule flame in the oven with the fire extinguisher that spewed grey stuff all over my eggplant dinner. But, that’s in the past. After about 20 years, I stopped taking it personal. I’m ready to try eggplant again.
But, I didn’t find eggplant at the grocery store because maybe eggplant isn’t in season in September. I wouldn’t know. I couldn’t grow it and I haven’t tried to buy it in … well, 20 years.
So, when I looked at tonight’s well planned menu and saw that the main ingredient was missing, I threw up my hands and said, “Well, that does it. We have to go out because I cannot make tomorrow’s meal today, because that would put me in the same dilemma tomorrow that I am in today. We may as well bite the bullet and just go out tonight.”
I posed this situation to my husband. I was ready for him to nod his head in agreement and run for the keys. But, he surprised me instead and said, “Do we have any spaghetti?”
Well, yes. I always have whole wheat spaghetti in my pantry.
“Do we have stuff to make pasta sauce?”
Yes, of course.
Slowly, he brought me back to sanity and helped keep me focused on the path that I walk that defines health. He realigned this train back on the tracks.
Together, we put together dinner. He raided the garden and the refrigerator of all the vegetables that he could slice and dice and bubble in a pot of tomato sauce; while, I made the Esselstyn watermelon and cherry tomato salad. The meal turned out so fantastic and it did not take any more time than if we had gone out.
Speaking of the Esselstyn salad, wow, it was delicious. I have been into trying all these different odd combination salads that I’m finding in my cookbooks. This salad was cherry tomatoes, cilantro, green onion and watermelon bathed in a lemon and balsamic dressing. The sweet tart balanced out to a fresh splash of summer in your mouth. Wonderfully surprising.
I tried another salad this week from the New McDougall cookbook called Red and Green salad. Its ingredients were simple but powerful, arugula, fennel bulb and beets drizzled with a raspberry balsamic vinaigrette.
These are the kinds of salads that may have made me whimper with fear when I was young and lacked adventure and confidence in the kitchen. Now, I say bring it on! The wilder the flavors the more my mouth wants to party.
So, what was the takeaway from today’s challenge?
• Always have a backup plan if Plan A fails.
• It is good to have a healthy support person to get you through your weak moments.
These are foods I will always have on hand that can make a meal in minutes if I have no time to cook:
• Beans, salsa, corn tortillas and chopped veggies
• Potatoes (nuked), beans, any steamed vegetables
• Whole wheat spaghetti, pasta sauce, salad fixings
• Rice and any steamed vegetables
Add a piece of fruit and you got dessert!
Over time, adherence becomes easier and easier.
Stay adherent, and in time all the pieces will fall into place.
--\--@ Nancy @--/--
I am but a wee speck in the big picture of the universe.