Miso Slaw


Out of both frustration and desperation, I recently returned to focusing on self-care. I knew I hadn’t been taking good care of myself for almost a year, but I always had an excuse as to why I couldn’t make time for it. As most of my readers know, I was diagnosed with hypothyroidism last spring, and it’s been a long journey trying to heal my thyroid. I tried a few different medications, but they caused me to gain weight. I also noticed that my hair started falling out, and I was having increased sensitivity to heat. I stopped taking the meds and am now focusing on my diet and detoxing my liver. I’ve been reading everything I can get my hands on about the thyroid, and just health and wellness in general. It’s an area I’ve always been interested in, but have become even more so recently. One of the things I’ve learned is that the liver is a major player when it comes to so many ailments in our bodies. One of its main functions is to detoxify chemicals and metabolize fats. If the liver stops being able to function, it directly affects the thyroid. One of the biggest reasons for our livers becoming toxic is due to a poor diet. According to the American Liver Foundation, up to 25% of people in the U.S. are living with non-alcoholic fatty liver disease.

So, I am focusing on my diet.

I’ve had a lot of time to ponder my life ever since my sister died. While I’m on this earth, I want to be healthy, without pain and ailments, strong, anxiety-free, and able to foster a quiet mind.

After just a few days of cutting out sugar (and most carbs other than veggies and fruit), I started to feel much calmer than I had in several months. My sugar cravings disappeared almost immediately. I’ve also started taking supplements that help detoxify the liver and support the thyroid. I read about dandelion root being a great herb to detox the liver, and I found this delicious roasted dandelion root tea that has a nice, nutty flavor to it.

I started going to therapy again as well. I forgot how helpful it can be to pinpoint habits and behaviors. My therapist diffuses essential oils in her office and I find it so calming during my sessions. I’ve always liked the smell of essential oils, but never put it together that they are the essence of plants that help calm the mind and enhance mood.

My goal for next month is to get back into my yoga practice.

Next step, move to Vermont….ok, maybe I won’t go THAT extreme.

Who doesn’t love coleslaw? It’s the perfect summer side dish. You can make it creamy using mayonnaise, or you can keep it lighter going the oil & vinegar route. Either way, I love it. A few years ago, one of my co-workers shared her recipe for miso slaw, which turns your standard coleslaw into one with an Asian flavor profile. I added the mushrooms myself, and you can go ahead and add as many other vegetables as you’d like. Go crazy with the additions to this!

Miso Slaw

Yield: 6-8 servings

2 Tbsp. sesame seeds
2 Tbsp. rice vinegar
1 Tbsp. white miso*
1 Tbsp. granulated sugar
1 tsp. grated fresh ginger
1/2 tsp. salt
2 Tbsp. sesame oil
1/4 cup extra-virgin olive oil
8 oz. baby bella mushrooms, chopped
8 cups shredded cabbage

  1. In a large bowl, mix together sesame seeds, vinegar, miso, sugar, ginger, and salt.
  2. With a whisk, slowly incorporate sesame oil and olive oil into mixture.
  3. Add mushrooms and cabbage to bowl and mix thoroughly. Cover and refrigerate for 1 hour to marinate. Serve chilled.

*You can substitute soy sauce if white miso is hard to find where you live.

Tuna Salad w/ Wasabi Vinaigrette

My sister died unexpectedly seven weeks ago. It was a tragic accident that I never thought would happen to anyone in my family. It’s strange how time slows down after experiencing the loss of someone close to you. I find myself pondering lots of existential questions and trying to make sense of everything. It’s so easy to just give in to the darkness and say, “fuck it” to the world. I did that for the first several weeks. I needed to cry and wail and feel the anger, sadness, and regret. It made me feel better temporarily. I still walk around feeling empty and very alone much of the time. I know these feelings will pass, and life will become bearable again, eventually.

Mr. K and I took a spontaneous trip to Connecticut over the weekend. We needed to get away and take time for ourselves. It felt restorative to walk along the water, breathe in the fresh air, and just observe people living their lives. I want to savor the sweet moments that I have with my loved ones. I keep wondering how much time is left for people that I love. It’s just where my brain often goes these days. I recently re-watched the finale of Six Feet Under, one of my favorite dramas. I had forgotten that Nate dies shortly before the show ends. The show does a beautiful job of portraying all of the messy and complicated feelings that people experience when they are grieving. When you lose a family member, you have your own grief to contend with, but you also want to be there for the remaining family members who are also grieving. Some days, it can be tricky to do both. At the very end of Six Feet Under, Claire is driving off to NYC to start a new chapter of her life, and while she is driving, we flash forward and see how and when each main character will die. Before Claire leaves, she tells her mom she doesn’t want to go to New York, but instead wants to stay there with her family. The response of Claire’s mom is extremely beautiful and gut-wrenching. She essentially tells her, “No, you are not allowed to stay here. Go and live your life.” That is the dilemma we face after a loved one dies. Part of us wants to die as well, but the best thing we can do to honor our loved ones who have died is to live a meaningful life. Most of us won’t ever know how much time we have left on earth, but we can be brave and live life with a curiosity, openness, and compassion that would make our loved ones proud.

I have only prepared a fresh tuna dish once or twice in my life. I need to do it more often, because it’s delicious as well as healthy. And so much better than the canned version. This salad is perfect for hot summer weather, as it only takes a few minutes to sear the tuna. Enjoy, and have a great week!

Tuna Salad w/ Wasabi Vinaigrette
Adapted from Rachael Ray

Yield: 1 serving

  • Salt and freshly ground black pepper
  • 1/4 ripe avocado, sliced
  • 6-8 cherry tomatoes
  1. Coat your steak with a combination of five-spice powder, salt, and pepper. Place 1 tablespoon of olive oil in a saute pan, and heat pan over high heat. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  2. Combine greens, scallions, cucumber, avocado, and tomatoes in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in remaining 2 Tbsp. oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Maple-Oat Scones with Pecans

First, my apologies. Apparently, the latest version of WordPress has a bug and does not allow media files to be uploaded. Therefore, this will be a picture-less blog post. But I hope you can envision the scones after reading about them!

I went to the dr. recently and discovered that I have hypothyroidism. I knew something was wrong, but I had my TSH tested a year ago and it was normal. It wasn’t until I pressed my dr. to do more thorough tests that my thyroid appeared to be abnormal. It was both a relief and an added stress to find this out. A relief because now I am on medication and hopefully it will help my thyroid, and an added stress because from what I know about thyroid disease, it is extremely hard to treat, and people often times end up taking medication for life.

Because of my hypothyroidism, I’ve gained 10 lbs. in the last 6 months. It’s been very difficult emotionally. I had a very dysfunctional relationship with food throughout most of my life. It wasn’t until my late 20’s that I started educating myself on how to eat healthier while still enjoying sweets and higher calorie foods in moderation. As a result, I lost 25 lbs. Even then, it took several years not to feel anxious when I would allow myself dessert. I was always scared that I would gain back the weight I worked so hard to lose. Now, over ten years later, going through this has triggered all those old feelings of self-loathing and negative body image. It has affected my self-esteem and the way I carry myself. What’s more, it has severely impacted my relationship with food. I have regressed back to seeing food as the enemy much of the time. I am working very hard on eating healthy as much as possible, while still allowing myself an indulgence when I want it. But I have days when I want to just say, “F*** it. What’s the point if I am going to gain weight regardless of what I eat!” It’s an uphill battle.

I have been on thyroid medication for one week now, and am hopeful that it will treat my hypothyroidism. If not, this may have to be my new normal. I know a lot of women struggle with acceptance surrounding their bodies and weight, so I am not alone in this. It’s just hard to see the light at the end of the tunnel.

On a more positive note, I made scones! And delicious scones they are. I am a big fan of the maple-pecan combination in sweets, so I tweaked one of my favorite scone recipes. It’s from Amy’s Bread, where I currently work. We carry these oat scones every day of the week, but the fruit/nut mixture changes every day. My favorite is the almonds/currants combo. My sister is visiting this weekend, so I thought these would be good with brunch.

Maple-Oat Scones with Pecans
Adapted from Amy’s Bread

1 3/4 cups all-purpose flour
2/3 cup whole wheat flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1 1/4 cups unsalted butter, cold, 1/2-inch dice
2 1/3 cups old-fashioned rolled oats
3/4 cup, pecans, toasted, coarsely chopped
1 1/2 cups buttermilk
1 large egg
1 teaspoon maple extract
1/2 teaspoon vanilla extract
Turbinado sugar for sprinkling on top

  1. Position one rack in the top third of the oven, one rack in the bottom third of the oven, and preheat the oven to 400 degrees F. Line the sheet pans with parchment paper.
  2. In a food processor fitted with the metal blade, combine the 2 flours, sugar, baking powder, salt, cinnamon, and baking soda, and process them for 5 seconds, until they are just combined.
  3. Add the butter and process again for 10 to 15 seconds, until the mixture looks like coarse meal. The largest pieces of butter should be about the size of tiny peas. The butter should be suspended in tiny granules throughout the flour, not rubbed into it to make a doughy mass. Transfer this mixture to a large bowl and stir in the oats and pecans until they are evenly distributed.
  4. In a small bowl, whisk together the buttermilk, egg, maple extract, and vanilla extract. Remove 1/3 cup of this mixture and set it aside. Pour the remaining liquid over the dry ingredients and lightly and briefly stir them together, just until everything is barely moistened.
  5. Using your hands, drop free-form portions of dough about 3 1/2 inches in diameter onto the prepared baking sheets. Evenly space 6 scones on each sheet. Using a pastry brush, dab the reserved buttermilk mixture generously all over the tops of the scones and sprinkle them lightly with turbinado sugar (white sugar will work fine if you don’t have this on hand).
  6. Place one pan on each oven rack and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and rotate the pans from top to bottom. Bake for 10 to 15 minutes longer, until the scones are a deep golden brown on both the top and bottom. A tooth pick inserted in the center of a scone should come out clean. Remove the scones from the pans to cool on a wire rack. Serve slightly warm or at room temperature.

Sugar-and-Spice Candied Nuts

l1050692I let a few months pass in-between posts again.  Like a lot of other people in this country, I have been trying to find healthy outlets for my anger, sadness, and disappointment in the election. I have been doing a decent amount of holiday baking.  One day, I came home from work and just decided to start looking for craft projects online. If nothing else, I figured it would be a nice distraction for me, and a way to channel my feelings into something creative.  My mom, being a very crafty lady, is very happy about this.

Mr. K and I had a pretty rough autumn with both of my grandma’s dying within one month of each other. We flew to Minnesota for both funerals, and in between those trips we moved to a new apartment.  The past few weekends have started to feel “normal” again, as we slowly return to our old weekend routines and attempt to create new ones. We moved to Harlem and we are both very excited about trying new restaurants and discovering all of the little gems that define our new neighborhood.
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I am taking advantage of living in Manhattan again. Before we moved to Astoria, one of my favorite things to do on a Saturday was to go to a matinee and/or bring a book along and sit in a coffee shop and read. I did that last weekend and it felt so indulgent. It was a good reminder for me that I need to force myself out of the apartment on the weekends. Being around other people, and just being out in the world observing things, always helps my state of mind.

Word of caution:  if you make these candied nuts, you might not be able to stop eating them. They are incredibly good, with the perfect combination of smoky, salty, and sweet. Don’t say I didn’t warn you!
l1050695Sugar-and-Spice Candied Nuts
Adapted from Smitten Kitchen

1/3 cup dark-brown sugar
1/3 cup white granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon of hot smoked paprika
1 teaspoon ground cinnamon
1 pound walnut or pecan halves
1 egg white, room temperature
1 tablespoon water

1. Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
2. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly.
3. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
4. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

Almond Butter and Apricot Bars

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I got a call from my dad last Tuesday saying my grandma had become unresponsive. The nurse told my dad and his siblings that she would most likely pass in the coming days.  I asked my dad to call me as soon as she passed away. I waited for the call. It was excruciating. By the end of the day Thursday there was still no change. By then, I had become extremely anxious and wasn’t sleeping well. I needed to numb the pain and not deal with my feelings. I didn’t know what else to do with myself, so I started to eat and didn’t stop until Saturday night.  I ate potato chips, ice cream, pizza, chocolate and cookies. I couldn’t shove the food in fast enough to fill the hole.  I hadn’t eaten like that in years. I actually went to bed Saturday night feeling sick. My dad called Sunday morning to tell me that my grandma passed away Saturday night with several of her kids by her bedside. And just like that, the bingeing was over. Now that my grandma was gone, I could let myself feel the pain of losing her. I wanted to go for a run and process my grief while listening to music. It was the most nurturing thing I could think of to do for myself. I blared Beyonce in my earbuds and started to run, all the while thinking about my grandma’s life. It wasn’t an easy one, but I hope that she had true moments of joy and contentment.
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This recipe is an Ina Garten one that I tweaked simply because I had apricot jam in my refrigerator that I wanted to use. I love the combination of almond and apricot, especially when almond extract is involved. Of course, you can easily swap out the almond butter for peanut butter and use strawberry jam in lieu of the apricot jam if you want a straight-up classic combination. But it’s fun to try new flavors, and if you haven’t experienced the almond/apricot pairing, I encourage you to try this. Even if you’re not a seasoned baker, it’s a very approachable recipe.  It also feels a bit autumnal, which is absolutely perfect for this week.

Almond Butter and Apricot Bars
Adapted from Ina Garten

Yield:  24 bars

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cups sugar
3/4 cups brown sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 large eggs, at room temperature
2 cups creamy almond butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups apricot jam
2/3 cups almond slivers

1. Preheat the oven to 350 degrees F. Grease a 9 x13x2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light yellow, about 2 minutes.
3. With the mixer on low speed, add the vanilla and almond extract, eggs, and almond butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the almond butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven.
6. Sprinkle with almond slivers and bake for 45 minutes, until golden brown. Cool completely, and cut into squares.

 

Loaded Sweet Potatoes with Chorizo and Pomegranate

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I went back to Minnesota in August to visit my family. It was a really great trip overall. I had really nice moments with family, and had some quiet moments to myself that allowed me to reflect on how far I’ve come in my relationships with my family members. We’ve all done our share of personal growth, and it’s been manifested in the way we interact with each other. Of course, we still have our moments, but we can work through them much faster than we did in the past.

I visited my 88-year old grandma while there. She has had dementia for a while now, but she has been holding on fairly well. I know that people with dementia can deteriorate pretty quickly, but I was still not prepared for what I saw. She has whittled down to almost nothing, and she was barely lucid during the two short visits I had with her. My grandma has not had an easy life. Her husband was not a good man – he was mean, was never around, and had several affairs. She raised 8 kids largely on her own. I’ve often wondered what her life would have been like if she hadn’t met my grandpa. I think she always yearned for a bigger life. She wanted to contribute something to the world other than being a mother and a housewife. She is a very smart woman who liked to stay informed of politics and social justice issues. I remember her once telling me she was so happy that I had moved away from my small town. I think the little joy she got out of life she obtained through other people who were living happier and more fulfilling lives.

It was heartbreaking to see her now in this condition. However, my dad truly impressed me with the way he interacted with her during our visit. He was very loving and tender – making sure she had enough water, asking her if she was too warm. It almost brought me to tears. Because my dad was not a very warm and nurturing person while I was growing up, his kindness today can often times stop me in my tracks. It’s such a beautiful thing to see how people can evolve and become better human beings. My dad was never close to my grandma, and, in fact, I think they had a bit of a contentious relationship when he was growing up. Knowing this makes his caretaking of her now that much more touching.

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I lurrrrrve sweet potatoes. However, I think I am unusual in my disliking of them in a sweet preparation. That will NEVER happen in my kitchen. People, they are already sweet to begin with! And they pair so nicely with bitter, savory, and umami flavors. One of my favorite ways to eat sweet potatoes is to turn them into french fries, covered in rosemary, garlic and sea salt. It beats McDonalds fries any day of the week. Ok, maybe not when I’m pms’ing, but you get the point. This is a great recipe to make this time of year. Summer is winding down and the first few hints of fall are in the air. It’s a hearty dish but it’s still light enough that it won’t weigh you down. Of course, if chorizo is hard to find in your neighborhood (or you just don’t eat pork), you can substitute chicken, beef, lamb, etc. I bet lamb would be extra delicious in this recipe.

Loaded Sweet Potatoes with Chorizo and Pomegranate
Adapted from Food & Wine

Yield: 4-6 servings

1/2 pound fresh chorizo, casings removed
3 cipollini onions, thinly sliced (1/2 cup)
1 jalapeño, thinly sliced
1 tablespoon minced garlic
1/4 cup pure pomegranate juice
1/4 cup chopped cilantro, plus leaves for garnish
Salt & pepper; Course sea salt
Crème fraîche or sour cream
Sliced avocado
Pomegranate seeds
Finely grated lime zest

1.  Preheat the oven to 350°. Set each sweet potato on a sheet of foil. Drizzle with olive oil and season with course sea salt.
2. Wrap the potatoes in the foil and transfer to a baking sheet. Bake until tender, about 1 hour.
3. Meanwhile, in a large skillet, heat the 3 tablespoons of olive oil until shimmering. Add the chorizo and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 5 minutes.
4. Add the onions, chile and garlic and cook, stirring occasionally, until the chorizo is cooked through and the onions are softened, 3 to 5 minutes longer. Add the pomegranate juice and cook until nearly absorbed, 1 to 2 minutes. Stir in the chopped cilantro and season with salt and pepper.
5. Unwrap the sweet potatoes and arrange on a platter. Cut a lengthwise slit in the top of each one and fluff the insides with a fork. Season with salt and pepper and fill with the chorizo mixture.
6. Top each sweet potato with crème fraîche, sliced avocado, pomegranate seeds, grated lime zest and cilantro leaves. Serve immediately.

Smoky Eggplant Chips

L1050532I started another phase of No Sugar a few weeks ago. I’m on day 14 and so far, have only had one pretty bad day of sugar cravings, but I think it was largely hormonal. Throughout this experiment, I’ve had to accept the fact that I use sugar to cope with my emotions, which at any given moment, can contain a high level of anxiety. I used to think that depression was my demon, but I think anxiety is my bigger struggle.  Besides eating sugar, I’ve always found baking to be very comforting and therapeutic. It’s almost as if just being around sugar/sweets calms me. I’m almost positive it goes back to the numerous positive reinforcements surrounding sweets throughout my childhood. Bygones, mom, grandma, and numerous aunts!

So, in an effort to scramble my dopamine release system, I am focusing on other activities that can help manage my stress levels. Numero uno on this list is returning to yoga. I forgot how much I enjoy yoga! I mean, I really enjoy it. It’s physically challenging, and additionally, because a big part of it is about learning to breathe through your movements and stay in an uncomfortable position, yoga has a very calming effect. I’m actually considering going on a yoga retreat later this summer. With the news becoming seemingly worse every week, anxiety/stress management is my personal project this summer.
L1050523I’ve been experimenting with new ways to prepare vegetables. One of my favorite veggies – eggplant – is one of the most underrated veggies out there. I LOVE eggplant; I could eat it every day! I found this super easy recipe and had to try it immediately. It’s incredible. I’ve been making kale chips for a while now, so I thought eggplant chips would be even more delicious. I am not ashamed to say that I ate the equivalent of one whole eggplant over the course of a day via these eggplant chips.
L1050527Smoky Eggplant Chips
Adapted from Healthful Pursuit

 

Yield: 100 Chips

2 eggplants, sliced thin
1/4 cup extra-virgin olive oil

Seasoning
½ tablespoon smoked paprika
½ tablespoon garlic powder
1 teaspoon dried oregano leaves
½ teaspoon dried thyme leaves
½ teaspoon ground turmeric
½ teaspoon freshly ground pepper
½ teaspoon onion powder
¼ teaspoon dried ground sage
¼ teaspoon sea salt
Pinch cayenne pepper

  1. Preheat oven to 250F and set aside 2 large baking sheets.
  2. Slice the eggplant using a mandolin slicer or a sharp knife. The slices should be as thin as a potato chip.
  3. Place eggplant slices into a medium-to-large sized bowl, and add olive oil. Toss to coat thoroughly, then sprinkle with seasoning and toss again. Mix until seasoning is evenly distributed.
  4. Pour eggplant slices onto baking sheets, making sure that slices are not overlapping.
  5. Place in the oven to bake for 60-70 minutes, depending on how thin you sliced them. If you make them too thick, they can take upwards of 2 hours to complete.

Bacon, Kale & Tomato Frittatas

L1050516A dear old friend visited last week. We had not seen each other in over 15 years.  15 years. It’s pretty astounding that we’ve kept in touch all these years, seeing as that we initially only spent a few months together back in 1997. I studied abroad in Lancaster, England the spring semester of my junior year. I had no idea what a pivotal experience that would turn out to be for me. College is usually a time of growth and self-exploration for a lot of people, but there is something more acute about living in a foreign country by yourself when you are 20 years old. It’s almost like starting all over again, like the first day of college, except you stand out so much more because you’re a “yankee” and you have to learn new words like “snog” and “bollocks”.

My time in England was where my inner-feminist blossomed, and I’m still not completely sure how or why. While there, I met several smart, interesting young women who would have probably defined themselves as feminists, but it wasn’t something that I remember us specifically talking about. Rather, it was in the subtle ways they lived their lives. They made certain assumptions about being a woman that I found very refreshing. Until then, I had always struggled with my female identity – what it meant to be a woman. I remember coming back home after six months and feeling transformed in so many ways.
L1050505Because it was such an intense inner-growth period for me, the friends that I made during that time are still very dear to me. Stephanie is one of those friends. She now lives in Australia and has a beautiful family. They all came to NYC last week for a visit. I was super excited to see my friend after such a long time, but I surprised myself by getting choked up when we hugged. It was like no time had passed at all, and we picked up where we left off all those years ago.

In my never-ending quest to make healthy recipes (I promise there will be gluttonous recipes to come) I found this one recently and thought it sounded both easy and delicious. Weekday breakfasts can get a bit boring; I’ve been trying to eat more eggs for breakfast during the week, but I was getting tired of scrambled eggs every day. Frittatas are a nice way to change it up. You can essentially add anything you want to them. This recipe calls for bacon, but I substituted hot dogs since we had some in the refrigerator. The frittatas even make a quick and healthy lunch!
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Bacon, Kale & Tomato Frittatas
Adapted from Shape

Yield: 6 servings

1 tablespoon extra-virgin olive oil
1 cup chopped, stemmed kale
8 cherry tomatoes, halved
4 slices bacon, chopped
4 eggs
4 egg whites
1/2 cup Greek yogurt
Salt and pepper

1. Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick cooking spray.
2. Over medium heat, pour the olive oil into a medium-size pan. Add bacon and cook for 5 minutes, or until desired level of crispness.
3. Add kale and tomatoes and cook for an additional 3-5 minutes.
4. In a large bowl, beat together 4 eggs and 4 egg whites. Add Greek yogurt and mix until fluffy.
5. Add bacon, kale and tomatoes to egg mixture.
6. Season with salt and pepper and mix well.
7. Divide among 6 muffin cups. Bake for 20 minutes or until a toothpick comes out clean.

Peanut Butter Fudge Cookies

L1050494A few years ago, I turned a corner and started enjoying going to the gym. Like a lot of people, I used to dread it. Now, I actually feel better on the days when I’ve gone to the gym. Sadly, I don’t think I’m in much better shape than I used to be (damn you peri-menopause!) but my mental health has improved, thanks to my regular workouts. I love starting my day by pushing myself physically and increasing the dopamine that my 40-year-old brain produces.
L1050483I’m in week 4 of my food regimen, and so far it’s going pretty well. I haven’t felt too terribly deprived, despite the fact that I work at a bakery and smell cakes and cupcakes all day long. I really enjoy creating healthier versions of some of my favorite sweets. That definitely helps ease the pain of not being able to eat sugar. These cookies are a new favorite of mine, and I think most people would be surprised to learn that they are sugar-free, grain-free, and made with just a few simple healthy ingredients.
L1050499Peanut Butter Fudge Cookies

Yield: 16 cookies

3 ripe bananas, mashed
1/2 cup all-natural peanut butter (no sugar added)
1/2 cup cocoa powder
1 tsp. vanilla extract
Pinch of sea salt

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place mashed bananas in a medium-sized mixing bowl. Add peanut butter, cocoa powder, vanilla extract and sea salt. Mix until well incorporated.
3. Using a medium-sized cookie scoop, place 1″ rounds of batter onto lined baking sheet.
4. Bake for 10 minutes.
5. Let cookies cool completely. Can be refrigerated up to one week or stored in freezer.

Kale & Brussels Sprout Salad

L1030066I am one week into my new food regimen.  I like to think of it as a regimen rather than a diet.  I don’t do well with diets.  The minute I am told I can’t have a particular food, I immediately want it.  This regimen was prescribed for me by a naturopathic doctor that I have been seeing for my IBS.  As you know from my last post, peri-menopause has caused quite a bit of havoc in my life over the past 18 months. I can’t believe it took me this long to seek medical treatment. I am a firm believer that much of what ails us has to do with our diets. So when my doctor prescribed this specific diet for my condition, I decided to give it a go. One year ago, I probably would have said, “No thanks”, but I am desperate to feel better. The regimen is  similar to the Paleo diet in that it excludes sugar, dairy, and all cereal grains. However, I am allowed a few types of cheese (thank god) as well as legumes.  I joked to my husband that I might join the CrossFit/Paleo cult that has swept the nation. I saw fear in his eyes.

I had awful headaches during the first few days. I’m assuming this was my body going through sugar withdrawal. But after they passed, it got a lot easier. I’m feeling pretty good and not feeling deprived at all. In fact, the thought of sugar doesn’t even sound good to me, which is strange. I was planning on allowing myself a piece of cake next weekend for my birthday, but I decided that I am going to make a healthy dessert instead.  Black bean brownies, anyone? I will try to post that recipe here in the coming months. It’s one of my favorite things to eat when I need something sweet.

In the meantime, get a load of this salad! It may sound boring, but I can assure you that it’s full of flavor and slightly addictive.  The dressing has a nice bite/tang to it, thanks to mustard and shallots. Give it a whirl!
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Kale & Brussels Sprout Salad
Adapted from Bon Appétit

Yield: 8-10 servings

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon sea salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
2. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
3. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
4. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
5. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.