Wellness Wednesday…err Thursday

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Deconstructing Cravings

The body is an amazing source of intelligence. It is always there for you, pumping blood, never skipping a heartbeat, digesting whatever food you put in it and maintaining homeostasis. Is this reliable, intelligent bio- computer making a mistake by craving ice cream or a hamburger or chocolate? Are cravings due to lack of will- power or discipline? I’d like to suggest that cravings are not a problem. They are critical pieces of information that tell you what your body needs.

The important thing is to understand why you crave what you crave. Perhaps your diet is too restrictive or devoid of essential nutrients. Perhaps you are living a lifestyle that is too boring or stressful. Your body tries to
correct the imbalance by sending you a message: a craving. A craving for something sweet could mean you
need more protein, more exercise, more water or more love in your life. The key to stopping the sugar craving is to understand and deliver what your body really needs.

No book or theory can tell you what to eat. Only awareness of your body and its needs can tell you. Of all the
relationships in our lives, the one with our body is the most essential. It takes communication, love and time to
cultivate a relationship with your body. As you learn to decipher and respond to your body’s cravings, you will
create a deep and lasting level of health and balance.

The next time you have a craving, treat it as a loving message from your body instead of a weakness. Try these
tips to respond to your body:

  • Have a glass of water and wait 10 minutes.
  • Eat a healthier version of what you crave. For example, if you crave sweets, try eating more fruit and sweet or root vegetables.
  • What is out of balance in your life? Is there something you need to express, or is something being repressed? What happened in your life just before you had this craving?
  • When you eat the food you are craving, enjoy it, taste it, savor it; notice its effect. Then you will become more aware and free to decide if you really want it next time.

© 2010 Integrative Nutrition 5/10

Local Dining: HJ House

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After a crazy day at work the Hubz and I decided to take ourselves out to a new(er) restaurant, HJ House,  in downtown Burlington. This little hole in the wall restaurant opened a few months ago and each time we walk past it we always say to each other “I wonder how it is.”  Well a few weeks ago we were talking with the owner of a local organic nursery and she was telling us how it was good and inexpensive; we were sold and finally tried it tonight.

As soon as we sat I made sure to ask which ramen bowls were vegan and we were directed to the Vegetable Ramen Bowl and the Curry Vegetable Ramen Bowl.  The Hubz and I both ordered the curry one as well as an inari roll and avocado roll. I loved that they gave you the option to have brown rice in the sushi roll; which of course we got.

We started off with some complimentary tea that tasted meh okay not my favorite.

Our sushi rolls which were good but over priced compared to other sushi spots in town.

The Curry Vegetable Ramen was good; I loved that it was filled with veggies and seaweed- a pleasant surprise.  The flavor was good but  I don’t think I would order the curry one again because the flavor just got to be a little old after awhile, but that’s okay I really didn’t need all the broth anyways.

Overall the we liked the HJ House and will go back again for ramen, however for sushi we will go else where.

Presto Pesto and Pancakes!

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Nutrition Tuesday is turning into Food Tuesday this week because I’m really excited to share my recipe from tonight’s dinner. I am tired out tonight and am having a hard time focusing writing a more informative post but don’t worry things will be back on track for next week. Okay so lets talk food; first lets rewind to last nights dinner. Last night the Hubz took over dinner and made VeganYumYum’s Easy Weekend Pancakes as part of the Cookbook Club.

With our pancakes we had a side of fruit (I was too full to eat my dates) and we topped our pancakes with a little almond butter, chocolate chips (for fun) and a homemade blue-raspberry sauce. Overall we thought the pancakes were good but they weren’t our favorite; we probably won’t make them again.

Dinner tonight was all about making a nice restaurant dinner at home. The Hubz and I have been trying to have more date nights in and I am loving it because that means more time in the kitchen; as the Hubz says “I have my groove back.” So tonight I decided to make a delicious Italian inspired meal of pesto manicotti, red wine and raspberry vanilla soygurt parfait.

Presto Pesto Manicotti


Yields 4-5 Servings
Preheat Oven 350F
Cashew-Basil Pesto
  • 3 garlic cloves
  • 1t salt
  • 1/3 cup raw cashews
  • 2T nooch
  • 1 bunch of basil
  • 1/3 C olive oil
  • 1/4 C water
  1. In the bowl of a food processor place the garlic and salt; pulse 5-6 times.
  2. Add the cashews and nooch and pulse 5 times.
  3. Add the basil and process on low; steam the olive oil and then the water in through the feed tube.
  4. Remove from the food processor and set aside- don’t clean the food processor out though use it for your tofu ricotta!

Tofu Ricotta (make in the processor that has the pesto remains, you don’t want to miss out on any yummy goodness)

  • 1 block extra firm tofu
  • 2T nooch
  • 1/3C almond milk
  • 2 garlic cloves
  • 1t salt
  • 1/2t black pepper
  • 1/3 cup shredded vegan cheese (optional)
  1. To the food processor add everything to the bowl and process on low until the tofu mixture is smooth.

10 manicotti shells (cook by directions)

1/2 cup shredded vegan cheese (optional)

Assembly

In a 9×12 baking dish evenly spread a 1/4 cup of pesto on the bottom of the dish.  Fill 10 cooked manicotti shells and place in the baking dish in one layer.  Top with remaining pesto- spreading it evenly over the manicotti.  Sprinkle with shredded vegan cheese, if using.  Cover the baking dish with tin foil and bake for 25 minutes.  Remove the foil and bake for 10 more minutes.  ENJOY!

Now I’m off to watch NCIS with the Hubz! Goodnight!

Recipe of the Week #2: Veggie Mash Soup

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This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.

Yields 4-6 servings

Ingredients:

  • 1 T olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 medium head of cauliflower, roughly chopped
  • 1 bunch of broccoli, roughly chopped
  • 1 quart of vegetable stock or broth
  • 1 cup quick oats (must me quick)
  • salt and pepper to taste

Directions:

  1. In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
  2. Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
  3. Stir in the vegetable broth and the quick oats; bring to a boil.  Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
  4. Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
  5. Return the pot to the stove and gentle re-heat.  Season with salt and pepper to taste.

Recipe of The Week: Black Bean Burgers & Chipotle-Lime Slaw

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The Hubz and I enjoyed a dinner of grilled almond butter and bee-free honee with a side of veggies and hummus so this morning we woke up with nothing for lunches.  I did a little pantry shopping and found refried black beans which I thought would make the perfect burger.  In the fridge I found red cabbage and carrots for slaw and that is how Black Bean Burgers & Chipotle-Lime Slaw came to be lunch (and breakfast).

Black Bean Burgers

Yields 4-6 servings

  • 1 (15oz) can of refried black beans (I like Bearitos)
  • 1t olive oil
  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup rolled oats
  • 1T shoyu, tamari or soy sauce
  • 1t paprika
  • 2t cumin
  • 2t chili powder
  • 1/2t salt
  • 1/4t pepper
  • dash of hot sauce
  1. Preheat the oven to 425F.  Line a baking sheet with a silpat or parchment paper.
  2. Place the refried beans in a medium bowl. In a  small sauce pan heat the oil over medium-high.  Add the onion and saute for 3 minutes.  Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
  3. Mash all the ingredients together until evenly combined.
  4. Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.

Chipotle-Lime Slaw

Yields 4 servings

  • 3 cups red cabbage, shredded
  • 1/2 cup carrots, sliced
  • Slaw Dressing:
    • 3T reduced fat vegenaise
    • 1T lime juice
    • 1t red wine vinegar
    • 1/2t chipotle chili powder
    • 1/4t garlic powder
    • 1/4t salt
    • 1/4t pepper
  1. Whisk the slaw dressing together. Taste for salt and pepper.
  2. Place the cabbage and carrots in a bowl and toss with the slaw dressing.

Weekend Wrap Up

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Gosh I’m pooped! This weekend has been crazy busy for the us between the massive load of laundry we had to do, blog updates/upgrades and visiting my parents where I had an awful nights sleep. I am about ready to pass out on the couch right now but instead I’m going to finish this post and get my workout in because I know I will regret not doing it even though i’d rather go sleep. Enjoy our weekend in photos (yes it’s all food- what can I say it was that kind of weekend).

Delicious tea at Patra

Hummus, pita chips and veggies (that tasted like onions) at Patra

Late lunch with the Hubz at The Farm House Tap & Grill

Oh and of course and afternoon brew

or two! (we both had 2 halves - so one full beer)

Sunday Breakfast Broiled Grape Fruit aka "Royal Grapefruit" (the Hubz thought I said royal when I really said BROILED so now it's Royal Grapefruit)

Yields 4 servings- mix 2T agave, 1t vanilla, 1/2t cinnamon & 1/4t ginger powder together and brush on 2 halved grapefruits- broil on high for 5-10 minutes

Breakfast Frittata with Tomato-Mushroom Gravy

Blog Updates:

Thanks to the Hubz my blog has received a facelift! In addition to a new look I also updated my ‘About Me‘ page so check it out! Stay tuned for more upgrades in the future!