“One cannot think well, love well, sleep well,
if one has not dined well.”
– Virginia Woolf
Oh, yes, Miss Woolf. So true. Sotrue. Dining well.
We have been so so spoiled. Matt and I have had the treat of dining out at some wonderful venues. The gift of taking your time, savoring the meal, enjoying the flavors, letting the food become a memory, that is something that I put at the top of my priority list. These days, it is TOUGH to make that happen during day-to-day life. For many of you who have eaten with us, you know that we are not the poster family for patient, perfect toddler/preschool diners. Nope. We are usually trying to squeeze in a “Thank You to God” prayer, some conversation about our days and keeping everyone in their seats (Drew is currently a master of escaping the locked bounds of his high chair).
But I’m am realizing more and more that eating is a means to living well. The process of planning, preparing and consuming food is part of our daily survival and it can be a challenge to many (me included). For over a year we have had a weekly menu plan and shopping trip to allow for less waste and easier preparation (in theory). But over the last 4 weeks we have also jumped into a new eating plan called Eat to Live. The first six weeks involves a vegan diet while eliminating carbs/gluten and sugar. It has been intense. But, an amazing process. Many have asked “WHY???” (for the love of GOD!) we are doing something so crazy. For us, we do hope to lose weight (and we both have), but even more so, to get healthier, feel better and more energized, more clear-headed and less “foggy”.
I am slowly but surely collecting recipes that work for us. And now, after a month, we are getting creative with what we can make without using the program’s prescribed recipes. A favorite for us prior to the last month has been smoothies. I have shared about them before (here and here). But a few folks were requesting any suggestions and ideas for doing smoothies and so I thought I’d post a few recipes in case you’re interested.
Smoothie Recipes We Enjoy:
Creamy Fruit and Berry Smoothie
1 cup pomegranate juice
1/2 cup vanilla soy or almond milk
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup frozen peaches
2 tablespoons ground flax seeds
Blend all ingredients together in a high powered blender. Serves 2.
Eat Your Greens Fruit Smoothie
5 ounces organic baby spinach
1 medium banana
1 cup frozen or fresh blueberries
1/2 cup soy milk
1/2 cup pomegranate juice or other unsweetened fruit juice
1 tablespoon ground flax seeds
Instructions: Blend all ingredients together in a high powered blender until smooth and creamy. Serves 2.
Veggies for the Picky Eater post from Kristen at Rage Against the Minivan
10 Recipe Ideas for Smoothies from Real Simple Magazine
Tips for making a Smoothie Kid from Sara at Happy Foody. And a video of Sara making a green smoothie (my favorite….tropical!!! To make a tropical smoothie, I usually start with a can of coconut milk, a cup of frozen pineapple, a cup of frozen mango, 6 oz of spinach, some water–or a splurge of some juice, and 2 bananas. Serves 2.)
I also posted about green smoothies and included a recipe last April. Find that post here.
This process is LONG from over. Today, in fact, my MOPS group had a wonderful speaker, Kandice Stillman, from Whole Child Wellness. It was an amazing hour of great information and suggestions for how to implement this all with KIDS. So, share your tips, resources and suggestions in the comment section PUUHHHHLEAZE. We need all the tips and help and tricks we can get!