Journey into June
Well half way into June. Last month I moved to Anchorage for 5 months. Hubby has been here for one month and I am loving it. The cooler temps suit us just fine. I even appreciate cold and wind. We are much more active.
It is a gift to be able to shop at the commissary. Prices are so much lower and carries all my staples. I have really been into a super easy canned bean mix as I don’t have my instant pot here.
Low sodium cans of kidney, black, garbanzo and green beans…rinsed and drained …sometimes I add northern beans.
Monterey steak seasoning or whatever
Balsamic glaze (balsamic vinegar would work too but might need to mix with a little olive oil)
Chopped red onion
Mix together and chill. It is good on mixed greens, a side dish or a grain bowl mixed with veggies, quinoa, tofu or rice, nuts and seeds, etc.
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Just a reminder for me:
What is Eat to Live?
What Is Eat to Live?
The Nutritarian diet was created by Dr. Joel Fuhrman in his 2003 book, Eat to Live. Since then, it's gained popularity among people trying to lose weight and protect their heart health. The diet is centered around plant foods, especially leafy greens and non-starchy vegetables. In fact, up to 60% of the food you eat on this diet are vegetables. As a result, it's sometimes called a nutrient-dense, plant-rich diet. Meanwhile, you'll be avoiding all processed foods, including oils, dairy, refined grains, and deli meats. This diet is low-salt and low-fat.
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Hi Bisky!
Austin here. I am so glad to reconnect!
Bisky, your time in Alaska sounds amazing! I am in the midst of a toasty Texas summer, and only feel cool when I come in to the AC after a long sweaty walk. LOL
I just checked out a newish audiobook on plant-based eating, just because I find that kind of reminder inspiring. This one is called "The Proof is in the Plants." I'll let you know if anything seems worthwhile.
I am working on shopping for the week, and so am thinking about recipes. I need to see if I can find my spiralizer, as I think I'd like to make zuchhini noodles with water-sauteed onions and peppers.
My big food focus is on getting in a big salad (16 oz) and a beans and greens meal. I had let my weight creep back up, and focusing on vegetables has been helping me move things in the right direction.
Oh, and I was inspired to make a pitcher of ginger-lemon water this morning. I added pepper and turmeric to it, and am sipping on it while I make my shopping list.
Austin
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Just a quick update — the gingerlemon water rocks. I about to finish the last glass, and will have to make it again. The tuermic and pepper were great additions.
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I think Alaska for the summer is the way to go!
Ginger-lemon water sounds good! I ordered some electrolyte fruit powder that is sugar free but not natural. I've been using half of the pack at a time with sparkling water, but I should ease back into something better for me.
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Hi MsPlantsPants!
Welcome to the chat! So what brings you to MFP and to this conversation?
I am here working to lose weight and also to make healthy food choices. I am hoping to be heathy enough to do some more adventuresome hiking over the next few years.
I live in central Texas. I just came in from a long walk and am enjoying a blueberry-broccoli smoothie for breakfast (with a couple of spritzes of sugar-free Torani hazelnut syrup; no judgement here as regards that electrolyte powder!).
Austin
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Hi Austin, it's me, Carla_WFPB. I needed to recreate an account and didn't think about the new user name. But thank you for the welcome back :)
Where do you want to hike? Adventuresome hikes sound fabulous.
I am here hoping to get the spark back. WFPB is something I aim for and really struggle with. Or struggle to struggle with, lately. But I am back into my VR headset workouts. Great music and as intense of a workout as I want. The tricky bit is not going overboard. It is too fun and when I last got into it, I overdid it, injured myself (ankle/feet probs) and had a long recovery time.
I want to get into better shape and lose weight so that hubs and I can do lots of exploring on our trip to Mexico this coming winter. We're scoping out the Puerto Vallarta area with the idea of maybe spending winters there in the future.
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Hi Austin and MsPlantPants aka Carla!
I am happy to see your posts and reconnect. Austin, I am curious about your ginger lemon water? Did cut slivers, or chunks or grate the ginger? When we were in Belize they served us warm ginger lemon water for breakfast. It was natural nd good. I had forgotten that. This morning I just bought my favorite decaf ginger peach tea.Puerto Vallarta sounds wonderful Carla.
I have been cooking up a storm (unusual for me). I made a big pot of veggie bean chili. After that is gone going to make a big pot of minestrone from the Veganomics cook book. Today I made a strawberry, blueberry, pecan and baby romaine lettuce. For dressing I used a tablespoon of balsalmic glaze, 1 tablespoon of EVOO and a tablespoon of Alaskan berry jam. Whipped it up and it was delicious!We found a bike on Craig’s list and been exploring paved trails that we won’t take dogs on due to moose. I guess the biggest predators of moose are wolves and moose see dogs as a big threat. Bears are a bit easier to scare away. I have not seen one yet. I know I would not be this active now in San Antonio….except for indoor laps.
Friends were here for a couple of days after an Alaskan cruise. We played Mah Jong outside until midnight.
I have the good zoom on my camera. 😂0 -
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Hi Carla! Nice to see you!
Your VR headset workouts sound fun!
What would help you get back into healthy eating more? Maybe read/listen to a book or podcast? Maybe tackle just one meal at a time, like making just breakfast great, as a start?
I just picked up the How Not to Diet Cookbook for inspiration. I am going to see if there's anything my husband is up for sharing.
As far as hiking, I have been looking at trails in Texas, Colorado, Arkansas and New Mexico. My husband is going out of town next week, and I hope to get in one or two short local hikes — Austin's Zilker Park trail, or a day trip to Enchanted Rock. I was thinking about a hike this afternoon, but passed since we had lots of thunder. I did get my husband out for a walk when he got hime, so I am at least getting steps in!
I let my weight creep up, and finally got really worried about it in late February, after holiday things were over. I am now working my way back down. I want to lose about 80 pounds. I am working on using the Daily Dozen app, though some items in it don't work well for me. I eat more greens and salads and fewer grains and beans if I want to lose weight. Also, currently nutritional yeast seems to disagree with me, which is annoying (I grew up eating it on popcorn, etc.).
@bisky - For ginger water, I am just making very thin slices. Grating might be better, but thin slices work.
Your Alaska pictures are amazing! Wow!
Your nature pictures makew me wish I had a better camera on my phone. I started using the Merlin app to identify birds, and am having a blast doing that, but my phone does not take great pictures.
On a related note — my son headed north for the summer, only to meet the heat dome. He arrived in Illinois for a summer internship, only to have it be as hot there as it was in Austin. It has cooled off a little. Also exciting, there are lots and lots of rabbits in that campus.
Austin
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Hello, all,
I have a new WFPB recipe that I am obsessed by. The Vietnamese restaurant I go to calls it vegetarian hot and sour soup, and makes it with fresh herbs, bean sprouts, bits of pineapples, tomatoes, elephant ear stalk, and tofu, all in a big bowl of vegetarian broth. I decided to try making it.
Here's the recipe I started with:
My local Asian grocery did not have all the ingredients for this, and it looks more complicated than what the restaurant serves, so I figured I would do my best.
To prep, I made a stock with carrots, celery, onion and I made a vegan fish sauce with miso, seaweed and dried shitake mushrooms. I mixed my soup stock with wet tamarind. (and sieved out the solids later) The veg in my stripped down version of the soup: cherry tomatoes, elephant's ear, pineapple (cut into matchsticks), cilantro and mung bean shoots. Ingredients I could not find, and so skipped: rice paddy herbs and morning glory.
I think my local restaurant's version includes some fresh basil, and may add that.
Anyway, this was fun and a bit fancy, if you are up for a faff.
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Austin that soup looks delicious! I am into making soups in this cool weather. I lost 80 lbs and am keeping it off but can’t seem to drop my last 20 lbs.
I made simple spinach salad sautéed onions, mushrooms and red pepper with Monterey steak seasoning. Then added it to spinach with balsamic glaze. Tomorrow strawberries, blueberries and walnuts to spinach. Plus chili.
We went on a glacier cruise Friday. There was a brief appearance of a humpback whale. Did not get a pic.eagles, sea otters and a fat sea lion.
Next day we went to a popular bird watching area. Saw Tree swallow, Sandhill crane and eagle in a nest.
to the right of branches that form a Y is the eagle I. The nest.
No birds! King Fisher just flew off. 🙄.
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Happy Monday, all!
Bisky, I love seeing your pictures! The birds are all lovely!
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Yesterday's WFPB highlight was a new salad. I picked this idea up from the book Saladish, which my local library has. I had to pick my way though to find salad ideas that meet my Dr F criteria. I started with "Tomato Wedges, Lemon Onions and Bok Choy." I cut a roma tomato into 8 wedges and seasoned them with salt and pepper. Next, I trimmed and thinly sliced about 4 ounces of bok choy (mostly the leaves, but a bit of the stalk, too; rest of stalk will be uised to make stock). Over the top, I added lemon onions and lemon juice.
I made the lemon onions the day before: 1/8-inch slices of white onion in a jar with salt and the zest and juice of a lemon, plus some extra bottled lemon juice.
If you don't have bok choy, this would be a nice salad with other greens.
I am actually looking forweard to eating this salad again today!
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