Category: Vegetarian

Back At It

I’ve been feeling a bit guilty lately. Instead of mixing gym visits with walking, I’ve just been doing the walking. I rationalized this decision because walking is my favorite form of exercise, and I love being outside, enjoying the summer. But then my bank statement comes, and I’m reminded every month that I’m paying for something that I’m not using.

Being on vacation these past couple of days has given me the chance to review the goals I set for myself this year. One of those goals, a really important one, was to get to the gym at least three times a week. Darn. Again, the rationalization kicks back in. “At least you’re exercising…” You know how it goes. Maybe you’ve got a couple of New Year’s resolutions that have a similar outcome?

Well, enough of that. I just got back from a great workout at the Y and am feeling tired. I also signed up to meet with a trainer once a week for the next three weeks. I think she’ll help me get back on track.

Body Ignatian Spirituality Inspiration Spirit type II diabetes Vegan Vegetarian

Balancing Act

Do you ever feel like this donkey? You’re plugging away, doing the best you can to keep your balance, and then…

It seems like life is just one big balancing act. Whether it’s trying to balance work and family, good eating and unhealthy eating, exercising too much and not exercising at all, watching your spending and putting everything on a credit card. Whatever the situation may be for you, I know the balancing act isn’t easy.

But when our bodies start talking to us, reminding us that we’re not taking care of ourselves, we have to pay attention. When we change our diets, we have to be sure we’re getting balanced nutrition.

This morning, I was reading an online article in the Los Angeles Times about a vegan couple. On the surface, you would think that they were paying attention to what they were eating, and that they were choosing the right blend of foods to keep themselves in peak shape. But they weren’t, as the article tells us (be sure to read it). Yes, a bag of potato chips might be considered vegetarian, but that doesn’t mean that’s all you have for lunch. Or that you’re taking care of yourself by just eating bean burritos from Taco Bell. Dumb.

So, keeping ourselves in proper balance, body, mind and spirit can make all the difference. You have to work on it, every day. If you messed up yesterday, get yourself back on track. Whatever you do, don’t give up! What needs to get balanced out in your life?

Appetizers Blogging diabetes Vegetarian

D-Feast Friday

Yesterday, I was out visiting some blogs dealing with diabetes, and there was some excitement about a new venture, D-Feast Friday’s. Bloggers post their favorite recipes that are great tasting and diabetic friendly. Since it seems like the Zucchini-Corn Quesadillas I’ve been making lately have become quite a hit, I thought it would be a great recipe to contribute. It’s also a tasty way to incorporate some of the local produce that is so abundant right now into our daily diets.

Zucchini-Corn Quesadillas

makes two quesadillas

3 tb. vegetable oil

1 small onion, chopped (1 cup)

6 cloves garlic, peeled and thinly sliced

2 medium zucchini cut into 1/2 inch cubes (2 cups)

1/2 cup (I used Trader Joe’s Roasted Corn)

1/2 cup cooked black beans

1/4 cup chopped cilantro

2 tb. lime juice

chili powder for sprinkling

1/2 cup crumbled feta cheese, optional

4 Low Carb Wheat Tortillas (I used Wrap-itz Tortillas only five net carbs per tortilla. Trader Joe’s also has a good product).

Directions

Heat oil in skillet over medium heat. Add onion and garlic, and saute 7 minutes. Add zucchini and corn, and saute 7 minutes more. Stir in cilantro and lime juice.

Heat pan/grill. Spray cooking oil lightly on tortilla and place in pan/on grill.

Spoon one cup of zucchini-corn filling onto tortilla, add cheese. Top with second tortilla. Spray top tortilla lightly with cooking spray (do not spray directly into flame). Cook for 2-3 minutes. Using spatula, turn gently. Cook additional 2-3 minutes, or until cheese melts.

Cut into quarters and enjoy. (Original recipe and nutritional info from Vegetarian Times)

Soups and Stews Vegan Vegetarian

Summertime Favorites

Hot and humid. That’s the kind of weather we’ve been getting here in Maryland for the last few weeks. I don’t know about you, but I have a hard time eating when it gets like this.

But I have a hard time getting enough of one of my favorite summertime treats, Gazpacho.

This soup, served cold, is really easy to prepare and very refreshing. Sadly, my homegrown tomatoes are not quite ready yet, so I had to improvise. My guests and I were really impressed with the results, and I hope you’ll try some soon.

Gazpacho

serves 4

1 1/2 pounds ripe tomatoes, cored and roughly chopped

2 14.5 oz cans Mexican style stewed tomatoes

2 cloves garlic, chopped

1 large cucumber, peeled, seeded and roughly chopped, more for garnish

1 jalapeno pepper, seeded and chopped

1 bell pepper, cored, seeded and roughly chopped

1 small yellow onion, chopped

3 tb orange juice

1 1/2 cup croutons

3 tb red wine vinegar

Put tomatoes, garlic, cucumbers, jalapeno, red bell peppers, and onions in a large bowl and toss to combine.

Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if the mixture seems too thick. Strain puree through a medium sieve to remove peels and seeds, discarding any solids.

Transfer smooth puree into a large bowl and whisk in juice and red wine vinegar. Cover and chill well. Place 1 cup croutons in food processor. Pulse several times until croutons have been reduced to medium fine bread crumbs.

Before serving, whisk bread crumbs into puree . Transfer to individual bowls and serve immediately, sprinkling remaining croutons on top, if desired.

Gardening Inspiration Vegan Vegetarian

Farmer’s Markets

About now, Farmer’s Markets are up and running just about everywhere. I did a quick search and, impressively, there will be 113 open in Maryland this week. Every single county in our state has at least one, and I’m pretty sure it would be about the same where you live.

These opportunities to get good, local produce at a decent price shouldn’t be missed. In our big grocery store age, it’s nice to be able to speak to the person who is growing the food we eat.

If you have the chance to check one out in the next couple of weeks, don’t be afraid to try something new. I recently tried some kale which was labeled smokin’ hot. I asked the farmer just how hot it was, and he pulled off a leaf and told me to find out myself. More peppery than hot, I liked it and bought a bunch. Sauteed with a bit of olive oil, onion and garlic, it was delicious. Even if they’re busy, these farmers love to talk, so don’t be afraid to ask questions. When you buy something, ask them how they prepare it. You might just walk away with a new family favorite:) If you remember, don’t forget to thank them for doing what they do. Small, family-run farms are fading fast. It’s hard work for very little compensation. They deserve our thanks.

We’re moving into the height of the growing season, and fresh fruits and vegetables are bountiful. Try and make some time in the next few weeks to visit a farmer’s market in your area. I think you’ll be glad you did! Enjoy the weekend.

Appetizers Vegetarian

Trying It Out

I had three college students over to my house tonight to try out some vegetarian food. One suggested I make Mexican food, so that’s what was on the menu. The Zucchini-Corn Quesadillas shown above were, I think, the hands down favorite. They were really, really good. I’ll post the recipe under appetizers by Saturday. Maybe you’ll try them out on the 4th?

I’ve been blessed to know these guys for several years, and its exciting to me to hear them talk about their desire to take better care of themselves and eat healthier. Without a doubt, if they can get a handle on their health now while they’re young, they will enjoy a long and happy life. Sadly, I blog all the time about what happens if you don’t.

As they were leaving, one young man mentioned that someone he knew was told by his doctor that he needed to cut way back on his meat intake because his cholesterol was so high. I’m sure that same recommendation is made literally thousands of times each day in doctor’s offices all over our county.

The time is right for you to make an attempt to improve your health. Don’t worry about what you could have done, should have done, would have done if you had known, etc. That’s now in the past, and you can’t dwell on it.

But tomorrow starts a new day, filled with potential and hope. I pray that you give yourself that fresh start you need, and that each passing day will bring filled with blessings.

Ignatian Spirituality Main Course Vegetarian

Food Habits

When I began changing my eating habits, I was encouraged by the line in Matthew’s Gospel where Jesus asked, “isn’t life more than food..?” (5:25). So much of our lives today revolve around eating and drinking. In and of itself, that’s not necessarily a bad thing, but it seems to me that many of us have taken it to the extreme.

On the NBC evening news last night (6/21/10), I happened to catch a segment on overeating. They pointed out that 70% of Americans are overweight, mainly because we’re eating lots and lots of cheap food. According to NBC, one of many reasons why we are eating so much is because our plate sizes have increased over the last fifty years. In 1960, we ate our dinner on 9 inch plates. In 2010, our plate size averages 12 inches, representing more than a 30% increase!

Over 400 years ago, St. Ignatius wrote his spiritual exercises. While I was on retreat this past week, I learned that within the exercises, Ignatius wrote several paragraphs about food (#210-217). As I read the passages, I was amazed at how his words have so much relevance today. Here’s some key points,

It is good to discover a proper mean for myself in my eating habits. (In other words, don’t overeat) #213

If the whole focus of my attention at meals is upon food itself, I can find that I am carried away by my appetites. I may also discover that I am bolting my food so hurriedly that there is little evidence of a Christ-behavior in my activity of eating a meal. Both in the amount of food eaten and in the way it is eaten, I should be ordering my life in Christ. (In other words, if all I am doing is savoring the food, without thinking of anything/anyone else, then I will more than likely overeat. In everything, including what we eat and how we eat it, should have God as a focus) #217

Maybe for some, we love food, drink or something else, more than we love God. For the vast majority of us, excess food isn’t making us stronger, it’s making us weaker. In place of happiness, overeating is giving us increasing misery. Can that really be what God wants for us?

So, what should we do? Get our lives in order. Not just the physical, but also the spiritual and mental/emotional. We need to be asking ourselves if our lives are balanced. Upon prayerful examination, if the answer is no, then now is the time to start. Don’t worry about yesterday. Start fresh tomorrow. Since summer is here and the heat is on, here’s a great recipe to get you started. By using Dreamfields Pasta, you reduce the total number of carbs per serving by nearly 70%.

Mediterranean Pasta Salad with Creamy Herb Dressing

Ingredients:

1 box uncooked Dreamfields Elbows
1 can (14 ounces) artichoke hearts (packed in water; quarter if whole)
1/2 cup crumbled feta cheese
3 ripe tomatoes, seeded and chopped
1/2 cup jarred roasted red peppers, diced
1/4 cup chopped pitted Kalamata or black olives
1/2 cup low-fat mayonnaise (more if desired)
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
2 tablespoons rice vinegar
Kosher salt and freshly ground black pepper

Directions:

Cook pasta according to package directions. Drain; rinse with cold water and drain again.
In large bowl combine pasta, artichoke hearts, feta cheese, tomatoes, red peppers and olives.
In medium bowl combine mayonnaise, herbs and vinegar. Stir to combine. Add to pasta mixture; toss until well coated (add extra vinegar if necessary for consistency). Season with salt and pepper as desired.
Refrigerate, covered, 4 hours or overnight to chill completely.

Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 365 calories; 12 g protein; 18 g digestible carbohydrates*; 11 g total fat; 3 g saturated fat; 20 mg cholesterol; 863 mg sodium; 8 g total dietary fiber. (information provided by Dreamfields Pasta)

For those of you who can’t cook, here’s a video link to the Dreamfields website that will help get impressive results. Enjoy!

I almost forgot one last thing… Get some smaller plates 🙂

Main Course Vegan Vegetarian

Summer is Here

Tomorrow marks the “official” start of summer. Around these parts, its felt like summer for several weeks now, with plenty of heat and humidity. While I love the heat, I can do without the humidity, thanks very much.

It seems like forever ago that I mentioned that Morningstar Farms website has a bunch of summer burger recipes on their website. I can’t decide which one to try out first, but the Black and Blue burger seems to be calling my name. I don’t eat much cheese any more, but I think I’ll use some blue cheese dressing, then bring the bottle in for my coworkers to use on their salads.

Morningstar even has a pdf document covering the basics of grilling veggie burgers. They think of everything 🙂

Although the photo above doesn’t quite fit the image of a veggie burger on the grill, it was too nice looking not to put up. Sadly, it was probably taken of some beach on the Gulf Coast before the oil started washing ashore. We need to keep praying for some Divine intervention with that unending crisis.

Happy Father’s Day to everyone, especially my brothers!

Blogging Body Inspiration Mind Spirit Vegetarian

Sacred Feasts

(Assisi, 2007)

In his cookbook, Sacred Feasts, Brother Victor-Antione D’Avila-Latourrette (what a name for a monk) wrote that he hoped his readers would discover an affinity for the monastic (vegetarian) approach to cooking. Brother Victor (much better ;)) wrote ,

this style of cooking is characterized by simplicity, tastefulness and resilient frugality. It’s also imbued with the innumerable joys and ways of praising God daily through the practice of food spirituality in the humble sanctuary of the kitchen. (pg. vii)

When I first purchased this great cookbook, I didn’t know that for centuries, monks ate an almost exclusively vegetarian diet. As I read through the recipe commentaries, I began to understand not only the rhythm of monastery life, but also how simply the monks ate. Brother Victor presented the monk’s favorite recipes with the hope that everyday cooks would recreate and experiment with the dishes, which he called authentic food for the body and soul.

Being an everyday cook, I did just that, and through trying the recipes, I became hooked on vegetarian food. I loved the line about authentic food for the body and soul. Yes, that’s what I think we need to do. Link our physical and spiritual nourishment together to improve our overall health.

If we eat only junk food, which we know is not the best for us, do we also not pay much attention to what we consume for our spiritual growth? It’s a pretty good question to ask yourself. When I look back to the time that I was eating very poorly, I can now see that I wasn’t taking care of myself spiritually either. Today, I’ve got both in sync, along with positive mental growth, and I’m in the best overall shape I’ve ever been.

All this got me thinking, and I decided to begin inviting friends over to my house for simple vegetarian meals. I wanted the food to be really good and easy to prepare. I had my first sacred feast a few months ago, and all of the recipes can be viewed in the recipes section on the right. Everyone loved the food, and it was a great experience for me.

My goal now is to start having these dinners every month. I’m encouraging you to try some of the recipes, and then host your own sacred feast. So many people are looking to get healthy, not only physically but also spiritually. I think hosting a sacred feast is a really cool way to help those we love to take care of themselves a bit better.

In the next week, look for a Sacred Feasts tab to the right. I’m going to get some menu ideas posted, along with some new recipes for you to try out (I have to test them first!).

Thanks to everyone who continues to follow this blog. It has taken a life of its own on, and I’m still learning. For those who have subscribed and get the blog through email, I have a tip for you.

When you open the email, click on the title of the blog entry (using today’s for example, Sacred Feasts). This will take you from the email to my actual blog, Making All Things New. You’ll be able to see everything the way I’m intending it to be viewed, which I think will make it a more meaningful experience for you.

Main Course Vegetarian

Quick and Tasty

I wanted to tell you about a new dinner I’ve been making over the last few weeks, compliments of Trader Joe’s. They are always bringing out new products, and I recently picked up a couple of bags of their Country Potatoes with Haricots Verts (green beans) and Wild Mushrooms. Everything is pre-cooked and seasoned with olive oil and garlic. Heating them through in a saute pan takes just a few minutes, and I think you’ll like them as much as I do.

To get some protein, I combine them with another Trader Joe’s product, Meatless Meatballs. They are also tasty, and joined with the potato mix and a green salad, a quick and easy dinner can be whipped up in about fifteen minutes or less.

If you’re watching what you eat, here’s the numbers:

1 1/2 Cup Country Potato Mix:

130 Calories; 6 gram fat, 2 gram saturated fat; 0 gram cholesterol; 18 gram carbs; 3 gram fiber; 2 gram protein

6 Meatless Meatballs:

140 Calories; 6 gram fat, 0 saturated fat; 0 gram cholesterol; 8 gram carbs; 4 gram fiber; 16 gram protein

The potatoes would be a great side dish to roast beef or a nice steak. I’ve used the meatballs in countless recipes and they are a good way to get some protein into your diet. Lastly, this is a very inexpensive and healthy meal that I think you’ll enjoy just as pictured.

I hope you’re lucky enough to have a Trader Joe’s not too far from where you live!