Category Archives: Food

The No Meat Athlete Cookbook (spoiler alert: you don’t have to be an athlete to enjoy this one)

I’ve become somewhat of a slacker with running. There are enough reasons for that to warrant a separate post, I think, and I do want to get back to more of a fitness routine. I’m starting with walking; The Girl and I did two 2-mile walks on the beach last week and that felt good, so that’s something.

When I started running last fall, I went back to eating chicken. I thought I needed the additional protein for my increased workouts. That experiment lasted only a month or two because a) I didn’t really notice a difference (it’s not like I suddenly became a triathlete) and b) after 20 years of not eating meat* the stomach woes were too much. Within a month or two, I was happily back to being a gluten-free pescetarian.

Around this time I discovered the No Meat Athlete  site and podcast, which reinforced that it was definitely possible to eat a plant-based diet while partaking in high-intensity fitness activities like marathons. Even though I’m nowhere near that point — and may never be — NMA offers a lot of great information, strategies and recipes for athletes of all abilities.

I was thrilled to review The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine  in Tuesday’s issue of Shelf Awareness. They offer athletes at every level 125 plant-based recipes providing a powerhouse of essential nutrients for strength and endurance.

“It’s everything in the food–and the remarkably complex interactions of countless nutrients–that our bodies thrive on, not a single constituent,” the authors state. Because the body also requires less time to process whole foods, more energy is available for workouts and a full recovery afterward.

While athletes are this cookbook’s focus, there’s plenty here for people who are simply interested in eating a plant-based diet.

Thanks to Shelf Awareness for the opportunity to review The No Meat Athlete Cookbook. Read my full review here.

* There was a brief period in 2011-2012 when I ate chicken. The kids and I were still living in Delaware while The Husband commuted back and forth from Pittsburgh, and it was just easier for the three of us to eat the same thing. And then I got a job where I was on the road extensively, often in rural parts of Pennsylvania and West Virginia. After that ended, so did my meat consumption.

 

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Weekend Cooking: The Comfort of an Egg, Avocado and Tomato Sandwich

You know how sometimes there is a particular food or a combination of ingredients that you see everywhere and you tell yourself you really should try that, it looks so simple, it has everything you love, and still somehow you never get around to making it and then — then! — when you do, you wonder what took you so long because now that dish, that meal, that delightful concoction becomes your most favorite thing ever and you’re convinced you could exist quite happily eating nothing else for the rest of your days?

Just me, huh? Oh. Mmm-kay.

That’s been my experience with this egg, avocado and tomato sandwich. I cannot get enough of this.

It started earlier this month at a women’s group I’m part of at church. Each month we gather, people bring food, and we discuss a particular topic. This month was on sustainability, and two of the members talked about ways they’ve implemented more environmentally-friendly practices into their everyday lives. It was incredibly interesting and eye-opening and went beyond the usual suggestions — you know, don’t run the water when you brush your teeth, keep bags in your car for impromptu grocery trips, things we all should be doing anyway.

For example, did you know that after using the restroom, if you count to 12 while shaking the water off your hands after washing them, you will likely use less paper towels because your hands aren’t as wet?

(I’ve been doing this for the past two weeks and damn if it isn’t true.)

Anyway, the two women who led the discussion both have backyard chickens and they brought in fresh eggs for us to take home.

(Look at them. Aren’t they gorgeous?!)

They explained how the eggs, when laid, have a coating on them called “bloom” and because of this, eggs can stay fresh on your counter, unrefrigerated, for several weeks. Once washed, they either need to be used immediately or refrigerated and used relatively quickly. They also explained that eggs in the grocery store may have been there awhile; farmers have 30 days to get eggs to the store and then the store has an additional 30 days to sell them.

I accepted my friend’s gift of fresh eggs, knowing that The Husband would be appalled. He’s extremely particular about things like expiration dates and refrigeration. Both of us have sensitive stomachs and quirky GI systems and his reaction when I brought the eggs home was predictable.

“Are you out of your goddamn mind, eating unrefrigerated eggs?!? You’re driving yourself to the emergency room when you keel over from eating those things.”

I admit, I was skeptical too. To my knowledge, I’d never had fresh eggs right from the chicken. And keeping eggs out on the counter for several weeks defied all logic. Maybe I was chancing fate. What the hell was I thinking?

But a few nights ago, I came home from work exhausted and wanting some simple, no-thought-involved comfort food for dinner. The Husband wasn’t hungry, so it was just me and the kids for dinner. I forget what they had, but I looked at the eggs, avocadoes, and tomatoes sitting on the counter and realized I had the makings of a beautiful sandwich.

I’ve made this three times in the past week. I’ve had it on toasted gluten-free bread, as pictured above, and on a toasted gluten-free bagel. I’ve made it into an open-faced sandwich. It has become the most perfect comfort food during a particularly difficult time and I can’t get enough. It’s all I want to eat. The Husband, meanwhile, is astounded that I’m still alive after eating a total of six eggs that have been residing on our kitchen counter for more than two weeks.

To each his own. Sometimes the best comfort foods are discovered when we step out of our comfortable shell.

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

 

 

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bring to a boil

Worries go down better with soup.
~ Jewish proverb

Since the election, I’ve been attending our nearby UU church more regularly. (It’s helping.) The Girl also has been getting more involved with the teen youth group. For both of us, being among people who believe in the principles of acceptance, love, justice, equality, dignity and peace is providing some much needed sustenance during this tumultuous time.

On Sunday, The Girl and I helped out with a soup sale to raise money to support the youth group’s activities. That’s a picture of their efforts above: nearly a dozen slow cookers and stock pots simmering with Moroccan Chickpea Spinach soup, Potato Corn Chowder, a lentil soup and (our contribution) a gluten-free vegetarian Pasta e Fagioli.

The symbolism of many single ingredients commingled together to make this selection of delicious soups–ones based on ethnic flavors that are centuries old and that have been consumed by people throughout history and generations and under tyrants and dictators of their own–resonated with me on a weekend when the Celebrity President extinguished the lamp and slammed our country’s once-golden but now tarnished door on innocent people who had gone through the arduous legal process to come to America. Not to mention people living here legally and who happened to have the misfortune to be traveling home from visiting family or burying loved ones when they learned they were no longer welcome in the place they call home.

As I ate a nourishing bowl of vegetable soup and watched the teens serving the congregants steaming bowls of pasta, broth, chicken and beans, I thought of the analogy of the United States being a melting pot.  The teens are a composite of different life experiences and personal histories, of genders and of ethnic backgrounds. They themselves are a collective melting pot.

Barbara Mikulski, the former Senator from Maryland, once said that America isn’t a melting pot but a sizzling cauldron. She said those words in a speech about immigration in 1970. Almost half a century later, her words seem especially apt.

The funds the teens raised from their soup sale will support their participation in several activities–events for them to understand others’ stories and perspectives and to participate in social justice volunteer efforts to make our community stronger. Ingredients for a sizzling cauldron of a society at its boiling point and one where these kids are among our best hope and sustenance for the years ahead.

 

 

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Weekend Cooking: A Year of Food

 

I’m working on several Year In Review type posts and thought it would be fun to recap my Weekend Cooking posts and other highlights of 2016 in food.  If anything, it’s a way to remind me that there were some good things about this year (but not much).

Early in the year came the news that my favorite childhood bakery, Geiger’s in Northeast Philadelphia, was closing its doors. If there was ever a year that needed Geigers’ creme filled powdered doughnuts, 2016 was it. (Not that I could eat them anymore, but still.)

Both kids took a required cooking class in school (can I say how delighted I am that our school district requires this?) which led to them making some simple dinners on their own when they were unhappy with what I prepared. As a bonus, this class also gave me two nights off from making dinner, thanks to them having to plan and prepare a meal as a homework assignment.

Summer was all about the bounty of the farmer’s market (until the season ended in October), discovering the ease of overnight oats, and creating a gluten free bread salad. I gave quinoa a second chance and now, I can’t get enough of it (especially cold).  This Quinoa Salad with Corn, Tomatoes, Black Beans and Feta was perfect as a work lunch during the summer.

A friend from afar sent an incredibly generous food gift which we’re still enjoying and our next door neighbor shared his tomatoes with us.  Our backyard blueberry bushes produced enough berries for a Watermelon-Feta-Berry salad perfect for the Fourth of July and a Berry Banana Smoothie.  I tried to trim our food budget by identifying some possible homemade pantry items, like the Slow-Cooker Vegetable Broth I make occasionally — especially in fall for soups and sauteing vegetables.

Our financial situation this year prevented us from enjoying Pittsburgh’s dining scene as much as I would have liked, but I did have the chance to try two new (to me) establishments. After a Listen to Your Mother rehearsal this spring, our cast had a delicious dinner at Church Brew Works.  In the summer, a former coworker and I enjoyed drinks and appetizers at Sienna Mercato.

Given all the dreadful news that 2016 held, you’d think my wine consumption would have been off the charts this year. It wasn’t, but when I did imbibe, my electric wine opener proved essential — like when we returned from visiting family in Philly for several days only to find a broken refrigerator leaking all over the kitchen with hundreds of dollars of rotten food inside.

We celebrated Thanksgiving with family in Philly, complete with second helpings of gratitude and enough pie to make up for our scary Thanksgiving of 2015.  

Among the many piles of food-related books and cookbooks I checked out from the library, I reviewed these:

The Edible Woman by Margaret Atwood

Whiskey, Etc., short (short) stories, by Sherrie Flick

Sugar Crush: How to Reduce Inflammation, Stop Pain, and Reverse the Path to Diabetes, by Richard P. Jacoby, DPM and Racquel Baldelomar

Carb Conscious Vegetarian
by Robin Robertson

In regard to the last two, I made some lifestyle changes related to my doctor giving me six months to lower my cholesterol and triglycerides, and this year I became one of those people who track every calorie and carb with My Fitness Pal.  I need to get back on track with MFP but at this point, maybe that’s something best saved for 2017.

Weekend Cooking - NewWeekend Cooking is hosted by Beth Fish Reads (who, as a coincidence, has a similar retrospective post up today) and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page.

 

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Second Helpings

Before this tumultuous year, Thanksgiving and the weeks leading up to Christmas were already emotionally-charged holidays for me and The Husband.  A lifetime ago, we got engaged during Thanksgiving week. After years of infertility, our twins were born on Thanksgiving Day in a scenario straight out of a Hallmark movie:  twins, Thanksgiving Day, the most incredible gift you could ever imagine.

And then, exactly one year ago today on Thanksgiving Day 2015, The Husband collapsed in the middle of dinner. We hadn’t even brought out the pie. I found him barely conscious in the bathroom and performed CPR right there on the floor. Dessert was replaced by a rush of paramedics, police, tears and two hospitals before 10 p.m.

Thankfully, he survived this unexpected (and somewhat still unexplained) event; it goes without saying that this year — not to mention the rest of our lives — would have been extremely different if he hadn’t.  Grateful is an understatement. In the face of some significant losses and challenges, we still have each other. That counts for something (a lot, actually).

Nonetheless, there was a push-pull effect to this particular Thanksgiving.  Stay home or spend the holiday with family in Philly?  Part of me felt like sheltering in place after the past 17 days since the election. The appeal and comfort of home far outweighed the prospect of politically-charged dinnertime conversations awaiting us on the opposite side of the state.

At the same time, I didn’t want to be home with the ghosts of last Thanksgiving sitting at the table.

We decided to do a quick trip to Philly — less than 48 hours in duration, with 12 of those spent driving. Some close relatives have had medical scares in the past month, and this would be an opportunity to spend some time with them. As if we needed any reminding, life doesn’t come with guarantees. Take nothing and no one for granted.

At a rest stop in the middle of Tr*mpland, we instructed the children that there were only two acceptable topics of conversation for this visit (and probably every other visit thereafter):  The Weather and How Is School Going?.

“What if [insert name of relative who likely voted differently than us] asks us about the election?” The Girl asked, a bit worriedly.

“You say, ‘on the advice of counsel, I decline to answer the question,'” The Husband replied, prompting a discussion of the Fifth Amendment, because that’s how we roll.

As it turned out, everyone behaved themselves as best as possible. No politics were discussed. Instead, we celebrated the kids’ birthdays (and a nephew’s) with both sets of grandparents. My sister-in-law made a delicious dinner. The cousins had a chance to hang out and laugh and reconnect with each other, reminiscent of the kind of holidays The Husband and I remember as children with our own cousins. It was the first Thanksgiving our extended family spent together in six years.

And best of all?

Everyone had more than enough pie.

thanksgiving-dessert-table-2016

 

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Weekend Cooking: Season’s End

farmers-market-10-29-2016It’s the last day of the farmers market season and because she isn’t able to pick up her weekly CSA share, my generous coworker has gifted me with her box of produce. She’s done this before and I’m always grateful. I have a pretty strict limit on our family’s food budget these days and this will help stretch that.

I step out of the office and into the kind of bright blue, crisp autumn Friday where the weather almost seems out of sync with the end of the farmers market season. Not quite yet, the day seems to say. Still, the chill is a harbinger of the cold that awaits us; in the gray of a Pittsburgh winter to come, this same mid-50 degree afternoon will be balmy enough to seduce a few hardy students to shed their Pitt and Carnegie Mellon sweats in favor of beach attire to sunbathe on Schenley Plaza.

I exchange a spaghetti squash for two onions, as I decide if our as-yet-to-be-determined weekly menu requires more than the butternut squash, apples, carrots, kale, lettuce, sweet peppers, garlic, and Italian parsley I’m carrying. (It doesn’t.)

I thank the woman behind the stall for a great season.

“Enjoy your winter,” she says, perhaps a bit too enthusiastically.

I wish her the same and I leave, savoring the crunch of the leaves as I go.

Winter, you can wait. I’m not ready.

Not quite yet.

Weekend Cooking - NewWeekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page.

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Weekend Cooking: Slow-Cooker Vegetable Broth

vegetable-broth-crockpot-2

Autumn arrived this week, welcoming in another season of delicious soup. Starting on Labor Day weekend and continuing into the fall, winter, and early spring, I usually make a pot of soup every Sunday.  To me, nothing says fall like having football on TV (which we do, all day on Sundays from 9 a.m. until the end of the night game) with soup simmering in the kitchen — preferably in my Crock-Pot.

Soups can be hit-or-miss with the kids (The Girl is definitely not a fan), but served with some kind of sandwich/burger and perhaps a salad, it’s an easy meal with something everyone in this family likes.

(If not, they can make a bowl of cereal.)

I decided to kick off this year’s soup season by making slow-cooked vegetable broth, which I tried for the first time last winter. (Like most of us, I kept telling myself I really needed to do this.).  I keep a gallon-sized bag of vegetable scraps in the freezer. Whenever I’m chopping vegetables, I place the bag in the sink next to me and toss in the tops of bell peppers, slivers of onion, tips of garlic cloves, stems of mushrooms, stalks of broccoli, even gnawed cobs from summer corn. Same with wilted vegetables or ones nearing (or just past) their prime.  It all goes right into the bag and makes for easier clean up.

When the bag gets full, I simply dump everything into the Crock-Pot, cover with water, season with salt, pepper, a bay leaf or two, and some basil, oregano, parsley, etc.  (This is a good way to use up a bit of dried herbs lingering in the jar.)

It usually looks something like this (there’s more spinach than usual since I happened to have a decent amount in the fridge that we hadn’t used during the week):

vegetable-broth-crockpot

In addition to the spinach, this contained zucchini, yellow squash, red bell peppers, onions, sweet potatoes, green beans, riced cauliflower, a broccoli stalk, onions, garlic and corn on the cob.

I set the Crock-Pot on low for about 9 hours and left it alone.  Then, I lined a colander with paper towels, set it over a medium-sized bowl, and strained the broth into the bowl, discarding the vegetables. (I suppose those of you who garden could use the vegetable scraps for compost.)

The result? About 6 cups of broth, more than you get in the ready-to-use boxes found in the grocery store. Although they’re not that expensive, making your own is a simple way to save a few dollars and with less sodium, etc.

vegetable-broth-crockpot-2

I kept several cups in the fridge for a minestrone that I made the next day and the rest was frozen in ice cube trays. I’ll use a cube or two in place of oil when sauteeing vegetables or in recipes that require a small amount of broth.

Do you make — or have you tried making — your own vegetable broth?  (Also, if you’re curious about the difference between broth and stock, as I was when titling this post, the latter is usually made with bones. I guess it’s possible, then, to have vegetable stock but not vegetarian stock.) 

Weekend Cooking - NewWeekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page.

 

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