Search results for 'Thai'

Traveling with my husband, 2 dogs sans fast food

29 Jul

Please forgive me for the long absence from posting! Hot Lips and I were traveling with our 2 pups from July 12 to August 11th and then had to prepare for an overseas move upon our return. It’s been crazy! On a side note, if you ever are planning an overseas move and want to take a month to travel to see friends before leaving, do not return home with only 4 weeks to get everything done. That was not our best move. Additional craziness will be reported in the next post.

While traveling, we did 3 concerts, stayed with friends or family in 4 different states and hotels in another 4. Thankfully, our pups are true road warriors and make themselves at home whether at a hotel:

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Or at someone’s house

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I am excited to report that while traveling, we have been very successful at eating well. The day before we left, I spent 9 hours in the kitchen prepping food, sauces and dressings to pack in our coolers. I packed my Vitamix and Spiralizer, intended to pack a nut milk bag but somehow forgot so I bought one on the road.

I made pint sized jars of the Thai satay sauce and the creamy curry dressing which came in handy more then once. I believe I just doubled each recipe. At one point we stopped at a friends’s to spend the night. She had made a dinner that smelled wonderful but unfortunately I couldn’t eat it because it had gluten. However, she had a garden fresh zucchini which I was able to run through the spiralizer and I had “noodles” in Thai sauce. Even her kiddos tried it and liked it πŸ™‚ Preparation is key.

When we stayed in hotels, it was easy to start our days with fresh smoothies with frozen fruit, greens and hemp seeds. When I wanted juice, I just put all of the ingredients in the vitamix and strained everything through the nut milk bag. I was also able to teach some friends how to make almond milk and one even bought a juicer to start incorporating juice into her diet-I love helping people make healthier food choices! I also brought some raw dessert on the road which was also a big hit with friends. It was the same recipe I used for my birthday cake but put in 4oz Mason jars.

We had a couple of coolers with us and it was worth all the time and effort it took to prepare ingredients and pack those coolers. We didn’t have the need to stop for fast food once….although we did…at a Culvers. I used to LOVE their fried cheese curds and frozen custard. But I had a juice with me so I sipped on that while Hot Lips and our friends indulged in the menu. Of course he just had to order the fried cheese curds :/ Soooo I just haaaad to pop one in my mouth. As soon as I bit into it, I was completely grossed out! I spit it right out. I was glad to know my body was no longer interested in such foods! It’s amazing to me how my tastes have been changed by the juice fast.

So for anyone wondering, it is possible to do a road trip without depending on fast food and greasy spoon truck stops but it does take preparation. Access to organic groceries in some of the places we stopped for a few days at a time was helpful too. If you are committed to keep those toxins out of your body, I encourage you to do so. And if I can be of any assistance or if you have any questions, I am happy to help!

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July 4th Weekend Food and Family-Part 1

8 Jul

It’s been an insanely busy weekend that started with the arrival of some dear friends Doborah & Dan whom we consider “Mishpocha” (family) on Thursday July 4th. We had not seen them in 2 years and it was an absolute blessing to be able to visit with them, especially knowing we will be out of the country for the next 2 years.

I made and froze 3 pint sized mason jars of juice before things became insane…that was a good idea but I wish I had made 2 more. This weekend involved a crazy amount of running around and food preparation and an impromptu 3rd BBQ added to the 2 we already had on our calendar. There were 2 days in the last 5 that I did not have a juice, however, I did have a smoothie every day and somehow even managed to loose a couple of pounds. I’m now only 5lbs more then I was when I ended my juice fast…even with some of my food escapades over the weekend!

One of Deborah’s favorite meals is lamb (which is [was?] also my favorite meat) and I happen to have a pasture-raised lamb roast in the deep freeze so into the crock pot it went. I figured since I was 3 weeks post juice fast, it would be a good time to see about reintroducing some animal products…even though I tried my buffalo chicken dip last week (which used to be one of my favorite foods ever) and really didn’t care for it. Well, the same thing happened with the lamb. I ate a small amount-I think I was trying to really like and enjoy it….but it just didn’t happen. Thankfully, it didn’t make me feel yucky, I just wasn’t crazy about the taste or texture. I was very glad I had made some oven roasted eggplant, squash & green beans (all from my local farmers market) with coconut oil and curry in my stoneware dish. I mention the stoneware because I really notice a difference when I roast my veggies in a stoneware (untreated on the inside where the food goes) baking dish as opposed to my glass baking dishes. Being the Pampered Chef product junkie I am, I get mine through them. I also prepared a most amazing Creamy Curry Kale & Cauliflower Salad that is seriously delicious…I actually made that dressing twice over the weekend! And I even had leftover dressing (that got used on something else at some point between Thursday and Saturday) from when I made it for that night. The directions call for you to massage the kale and that makes all the difference in the world!
Here is a picture of the one I made

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I also used this dressing on a kale salad I made for my BBQ – I ran out of time so I just threw in some cherry tomatoes from my garden and it was a hit. I mean people were RAVING about it!

Friday we went Blackberry picking and I had aspirations to make a cobbler for my BBQ on Sunday. However, the time I planned to spend in the kitchen on Friday evening to make desserts for sunday was thwarted by the opportunity to visit with some friends that were in the area from out of town that are also close with our guests…I had planned on making (and trying) baked salmon with crushed garlic and herbs from my garden for dinner that night…which I did make and brought with us, along with some noodled zucchini (on the spiralizer) which I tossed with some leftover Thai Satay Style Dipping Sauce. I added a a couple of teaspoons or so of brown rice vinegar to the sauce because it was pretty thick. I also made and brought a super easy Baba Ghanoush (sorry no pics because I was in such a rush but here my recipe:
1 cooled & peeled roasted eggplant (with holes poked all over by a fork-oven roasted at 350 degrees for 45 or so minutes or about 35min @ 400-I put it in the oven when I was baking something else)
2 cloves garlic
1 lemon (juiced)
1/4 cup tahini
1/4 cup olive oil
1-2 tsp smoked paprika
Salt and pepper to taste

Cut off the top and then cut the eggplant lengthwise into 4 sections. This makes it easier to peel (which I did with my fingers) and add the eggplant with all the other ingredients into your food processor, blender or Vitamix (which I used and yields super-smooth results) and process until smooth….garnish with a sprinkle of smoked paprika for color.

Serve with sliced cucumber or your favorite gluten free crackers or dehydrator crackers.

I also found myself making nut milks thought the weekend…which lead to more pulp that needed to be dehydrated. So I also decided to try making dehydrator crackers which did not turn out as crispy as I had hoped even after dehydrating them for over 24 hours. But they are flavorful and go well with the Baba Ghanoush…I didn’t follow a recipe exactly which could have contributed to my problem. I will just have to try again πŸ™‚

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Deborah made a delicious coleslaw with purple cabbage (it was beautiful but of course, I didn’t get a pic) and made enough for all 3 BBQ’s. I also added it to tonight’s salad. Here is her recipe…and remember this made A LOT. I still have a quart or so of it in the fridge which I will happily eat over the next couple of days.
2 small red cabbages (chopped)
1 medium green cabbage (chopped)
2 limes (juiced)
1 small strip of roasted red pepper
1/2 cup apple cider vinegar
2 T light rice vinegar
1/2 cup extra virgin olive oil
2 droppers of Stevia
1/2 Jalepeno pepper (minced very small)

There you have the first half of my holiday weekend food-wise. There is so much to tell you, I will leave the second half of the weekend to post tomorrow. I found that as long as I brought foods I could eat, I was not at all bothered by the ones that were not aligned with what I want to put into my body. The lesson? Always bring foods you can eat to a BBQ!

Made a raw dinner even Hot Lips enjoyed

3 Jul

Today was My local Farmers Market πŸ™‚ With all the rain we’ve been having, not everyone had everything I was looking for (they literally couldn’t get to some of the plants in their fields because of the mud) but I got some great produce none the less. I got some beautiful eggplants so I believe I will be making babaganouj at some point this weekend. I also really like cutting them up and oven roasting them with other veggies and curry. I can’t believe how excited I get over vegetables these days! I’m also looking forward to making some dishes with the beautiful cabbage I got too.

Speaking of excitement over veggies, tonight’s dinner was scrumptious and even was a hit with Hot Lips! He is super supportive and eats pretty much everything I serve him but if he’s not crazy about a dish when I ask him how it is, his answer is “It tastes healthy”. However, tonight he literally licked the ramekin the sauce was in. I originally thought I wanted to make this Thai Lettuce Wraps recipe but didn’t actually have all of the ingredients and it wasn’t quite what I was in the mood for. Then i found this recipe for a Thai “Peanut” Sauce and was inspired to create a new dish based on my own version of this sauce. I had some ingredients I picked up at our last trip to the Asian market and tonight I finally got to use them in my recipe:

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Thai Summer Rolls

Rolls:
12 or so rice paper rounds (make sure the ones you get don’t have any corn products in them-mine were made of rice flour, tapioca, water and salt and on the front they say “Vietnamese Rice Paper” size 22cm)
A handful of Bean Threads prepared according to directions on package (mine were made from mung beans, tapioca starch and water-they are noodles)
8-12 leaves of romaine lettuce (can be cut in strips if that is easier for you)
A large handful of fresh mint, torn (at least 24 leaves)
A large handful of fresh basil, torn (at least 24 leaves…I used purple basil in this dish but any kind would work)
A handful of fresh parsley
A handful of fresh cilantro
1 cucumber julienned or cut into matchsticks
3 carrots julienned
3 green onions chopped
Chopped almonds (optional-I didn’t use them but really think they would have been a good idea)

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Get a glass pie dish and put in a couple of inches of warm water (do not use boiling water because it will turn your rice paper immediately into a difficult to work with, sticky mess….go ahead, ask me how I know that πŸ˜‰ ) Place 1 piece of rice paper in water for up to 5 seconds until it is soft but still holds its shape. Place on a dry plate and place romaine, mung noodles, torn mint & basil leaves, parsley and cilantro (I used only the leaves) carrots, cucumbers and top with green onions and chopped almonds. Fold the top over, the bottom over and roll like a burrito. I realize this is easier said then done, but you will get the hang of it. Repeat until you use up your ingredients.

Serves 2

I’m certain that there was an old Asian woman somewhere laughing at me as I made these.

Thai satay style dipping sauce:
1 cup raw almond butter
1/2 cup filtered water (add more if necessary to get desired consistency)
Juice of 2 small limes
2TBS coconut aminos
A 2″ thumb of ginger
3 to 4 large cloves of garlic
1 to 2 stalks lemongrass, finely chopped
1 whole jalapeΓ±o (I would have preferred to use a cayenne pepper but mine aren’t ripe yet. You could also use pepper flakes or powdered cayenne….or omit it completely if you don’t do hot stuff)
Sea salt to taste

Put everything in a high power blender (put the liquid ingredients in first and then the almond butter…trust me on this one) or a food processor and blend until smooth….I had a bunch of sauce left over but I’m thinking I might add some rice vinegar to it and make a salad dressing out of it. You could probably half the recipe and still have enough but quite honestly, I’m glad for the extra sauce.

Well, I’m off to bed…last night I was up until 4am and felt lousy today…I suspect I was up that late because around 9ish I had a soft serve ice cream-like dessert made of blended frozen bananas with almond butter, vanilla, honey, cinnamon and raw cacao powder…I’m guessing that there’s caffeine in the raw cacao powder that kept me up….I’m still getting to know how my body responds to what I put into it. However, I definitely feel more sensitive to and aware of the way different foods affect me. I’m so thankful for the opportunity to have been able to do a 60 day juice fast.

Day 24

9 May

At the end of day 24 and enjoying some herbal tea. I had company over tonight & cooked what looked and smelled like a delicious dinner…Thai green curry & coconut milk chicken with green beans over quinoa. But I had juice…didn’t even taste it…although part of me wanted to. It’s strange to not be able to eat what I’m cooking…I am suddenly aware of all of the times I mindlessly tasted things as I prepared them. It’s very strange to NOT do that!

Today I’ve been on a strawberry kick (they’re in season now in NC) and I had a mojito juice with strawberries…I think I hijacked a recipe and then modified it to make it more diabetic friendly.
4 cucumbers
2 romaine hearts
2 limes (with peel)
A handful of mint
A bunch of strawberries (greens removed)

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It is delicious! I feel like I was getting a bit bored with my regular green juices so although today’s juices were green, they were different for sure.

My second juice is called Easy Starter and my version is pictured below…this contrasted my tart mojito juice and even my guest Jamie tried it and liked it:) the recipe calls for spinach and since I didn’t have any, I just used a romaine heart.

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I got to go to the Fayetteville Farmers Market today and bought 2 cooler bags full of produce for under $20! Bunches of local (not sprayed) kale for $1 each…I pay $3 a bunch for organic at whole foods! Radishes, spinach, broccoli, sweet onions, sweet potatoes & beets that look amazing for a for a fraction of what I have been spending. So glad the Farmers Market has opened back up!

Something else pretty cool happened. I tried on 2 pair of shorts that were too tight for me to wear last summer…and they fit! Things like that really encourage me to keep going. Well, I must be off to bed…I have plans to go strawberry picking tomorrow πŸ™‚ I see more strawberries in my juices in the near future πŸ™‚