I apologize for the hiatus. Life got stressful and I lost inspiration. But after many requests, I AM BACK!
Lately I've made a goal of not letting any food in my refrigerator go to waste. It leads to some interesting meals, and also some fabulous ones!! I made baked sweet potatoes for dinner Tuesday and topped it with everything I could find. Stephen and I loved them! Here is the recipe ...
Southwest Baked Sweet Potatoes with Cilantro Pesto
serves 2
2 large sweet potatoes
1 red bell pepper, sliced
5 button mushrooms, sliced
1 can black beans, drained
1 cup cherry tomatoes, cut in half
1/2 cup frozen corn, thawed
2 Tbs olive oil, divided
1 Tbs. chili powder
1 Tbs. cumin
1 clove garlic
salt and pepper to taste
cilantro pesto (recipe to follow!)
feta cheese (optional)
1. Preheat oven to 400 degrees. Wash sweet potatoes and poke with fork. Place on cookie sheet and bake for 45 minutes.
2. Heat skillet with 1 Tbs. of olive oil. Add red bell pepper and mushrooms. Saute over medium/low heat for 10-15 minutes. Set aside.
3. In another skillet heat the other 1 Tbs. of olive oil. Add garlic and saute until fragrant. Add black beans, cherry tomatoes, corn, chili powder, cumin and salt and pepper. Cook for about 10 minutes. Set aside.
4. Build your sweet potato!! Split open potato and top with black bean mixture, red bell pepper mixture, cilantro pesto and feta cheese. SUPER YUM!
Cilantro Pesto
makes approx. 3/4 cup
1 bunch of cilantro
1/4 cup of pecans (or any nuts you prefer!)
1/4 cup olive oil
2 cloves of garlic
Tear leaves from cilantro stems. Add leaves and all other ingredients into a blender or food processor. Blend for about a minute. VOILA!
I should have taken a picture!! These sweet potatoes looked colorful and beautiful!
That is all for now, my friends. I promise to update soon! Happy eating!
Love,
Steph
Friday, May 14, 2010
Wednesday, January 27, 2010
I Believe in Dessert.
Dessert doesn't have to mean unhealthy. It doesn't have to mean lots of sugar or white flour. In fact, there are many ways to make your desserts BENEFICIAL to your health. Using sweeteners other than white sugar is a great place to start. Raw Agave nectar contains lots of vitamins and minerals. Sweeteners such as maple syrup, maple sugar, and brown rice syrup also contain vitamins and minerals; and don't raise your blood sugar as well. Another ingredient to look at is flour. I don't even own white flour anymore. In my pantry there is coconut, oat, spelt, and whole wheat flours; and fine cornmeal (for those delicious cornbread muffins). All of these flours contain lots of protein and fiber; making our bodies and tummies very happy!
The following chocolate chip cookie recipe is not only delicious, it is incredibly good for you! On Friday I made a batch and took them to work. Vegans and non-vegans devour them. I love hearing "I can't believe these are vegan!" and "These are healthy?!?!?! NO WAY!" So lets all eat dessert and stop feeling guilty!
The Healthiest Chocolate Chip Cookies in the World
makes 30 cookies
2 cups walnuts
3 Tbs. canola oil
1 cup light brown sugar
2 tsp. vanilla
1 1/2 cups oat flour
1 tsp. baking soda
1 tsp. fine sea salt
1/4 tsp. ground cinnamon
2 cups rolled oats
1 1/2 cups vegan chocolate chips
1. Preheat oven to 350 degrees. Cover 2 cookie sheets with foil.
2. Blend walnuts in food processor 30 seconds, or until ground into fine meal. Add oil, and blend 2 or 3 minutes more, or until mixture has the consistency of natural peanut butter. Transfer to bowl.
3. Whisk together brown sugar and 1/2 cup water in saucepan, and bring to a boil.
4. Pour brown sugar mixture over walnut butter, add vanilla, and stir until no lumps remain.
5. Whisk together oat flour, baking soda, salt, and cinnamon into a separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10 minutes.
6. Fold oats, then chocolate chips into dough.
7. Shape into 2-inch balls, and place on prepared cookie sheets. Flatten cookies with bottom of drinking glass dipped in water.
8. Bake 8 to 10 minutes, or until cookies begin to brown. Cool 3 minutes on cookie sheets, then transfer to wire rack to cool completely.
Yum!
Don't be afraid to experiment with your dessert recipes you love. Try substituting the sugar, flour, milk, and eggs. A great egg substitute is 1 Tablespoon of ground flaxseeds mixed in a small bowl with 3 Tablespoons of water. This will add extra fiber to your recipe and a nice dose of Omega-3 fats!
Have fun and eat dessert!
Love,
Steph
The following chocolate chip cookie recipe is not only delicious, it is incredibly good for you! On Friday I made a batch and took them to work. Vegans and non-vegans devour them. I love hearing "I can't believe these are vegan!" and "These are healthy?!?!?! NO WAY!" So lets all eat dessert and stop feeling guilty!
The Healthiest Chocolate Chip Cookies in the World
makes 30 cookies
2 cups walnuts
3 Tbs. canola oil
1 cup light brown sugar
2 tsp. vanilla
1 1/2 cups oat flour
1 tsp. baking soda
1 tsp. fine sea salt
1/4 tsp. ground cinnamon
2 cups rolled oats
1 1/2 cups vegan chocolate chips
1. Preheat oven to 350 degrees. Cover 2 cookie sheets with foil.
2. Blend walnuts in food processor 30 seconds, or until ground into fine meal. Add oil, and blend 2 or 3 minutes more, or until mixture has the consistency of natural peanut butter. Transfer to bowl.
3. Whisk together brown sugar and 1/2 cup water in saucepan, and bring to a boil.
4. Pour brown sugar mixture over walnut butter, add vanilla, and stir until no lumps remain.
5. Whisk together oat flour, baking soda, salt, and cinnamon into a separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10 minutes.
6. Fold oats, then chocolate chips into dough.
7. Shape into 2-inch balls, and place on prepared cookie sheets. Flatten cookies with bottom of drinking glass dipped in water.
8. Bake 8 to 10 minutes, or until cookies begin to brown. Cool 3 minutes on cookie sheets, then transfer to wire rack to cool completely.
Yum!
Don't be afraid to experiment with your dessert recipes you love. Try substituting the sugar, flour, milk, and eggs. A great egg substitute is 1 Tablespoon of ground flaxseeds mixed in a small bowl with 3 Tablespoons of water. This will add extra fiber to your recipe and a nice dose of Omega-3 fats!
Have fun and eat dessert!
Love,
Steph
Friday, January 22, 2010
Wednesday: Swiss Chard Tamales, Homemade Lime Tortilla Chips, and Yoga Class
On Tuesday Stephen had sent me a link to a blog he reads called Everyday Cookin'. The creator of the blog is Darius Williams, a self taught cook, who usually centers his recipes heavily around meat. This week he featured a tamale recipe that is VEGAN! Darius lives in Chicago and owns Cupcake Gallery, which recently opened in the Uptown neighborhood. They are some of the most amazing cupcakes I've ever tasted!! I definitely recommend checking it out.
Stephen was quite excited about the tamale recipe; we LOVE Mexican food! I decided Wednesday was the day to test it out ...
Swiss Chard Tamales
makes 7-9 tamales
1 cup masa flour
1 cup vegetable broth
1/2 cup minced onion
2 Tbs. minced garlic
1 tsp. corriander
1 tsp. cumin
1 tsp. chili poweder
1 cup corn
4 cups of swiss chard, cleaned and chopped
1 Tbs. olive oil
salt and pepper
corn husks (soaked in water)
(I also added some leftover soy chorizo)
Preheat oven to 400 degrees. Fill casserole dish with water and soak corn husks. Set aside. Saute onion and garlic in olive oil. Add corn and seasonings. When fragrant add chard – it will wilt down. Once this happens, remove from pan and allow to cool. In a separate bowl combine 1 cup of masa with about 1 cup of vegetable stock. Add in reserved mixture of chard and corn and combine well. Add about a third or half cup of mixture in each corn husk. Seal well and place in a baking dish. Cover baking dish tightly with foil and bake for 20 minutes.
Corn Tortilla Chips with Lime
serves 2-3
10 corn tortillas
1 Tbs. olive oil
1 tsp. salt
1/2 tsp. cracked pepper
zest from 1 lime
Cut tortillas into triangles and toss with oil, salt, pepper, and lime zest. Layer on a cookie sheet and bake in a preheated 400-degree oven for 15 minutes or until crispy. Allow to cool and enjoy.
It all turned out SOOOO delicious. We were in heaven. This is one of the best (and easiest) recipes I have tried in a long time. And its healthy and vegan! We garnished it with slices of lime, pico de gallo, and guacamole.
After we ate dinner, I went to my first formal yoga class with my friend Sarah. I have decided Sarah is my PIHF (partner in health and fitness). She dorks out over health and fitness as much as I do (thats not easy to find). I was excited and nervous about yoga. I have done at home DVDs for years, but never in a class or in front of other people. The room was dimly light which was nice because I didn't feel like anyone was watching me. There were lots of different levels in class and another newbie just like me! I was surpised how well I did. I'm more flexible than I realized! After class I was so relaxed. More relaxed than I've been in a long time since I moved to Chicago. I think its safe to say I'm addicted already. I was only a little sore on Thursday. Not bad! I can't wait to go to my next class. Yoga is a great way to tone and stretch your muscles and the relaxation is a great benefit. Everyone needs to try it once!
Love,
Steph
Stephen was quite excited about the tamale recipe; we LOVE Mexican food! I decided Wednesday was the day to test it out ...
Swiss Chard Tamales
makes 7-9 tamales
1 cup masa flour
1 cup vegetable broth
1/2 cup minced onion
2 Tbs. minced garlic
1 tsp. corriander
1 tsp. cumin
1 tsp. chili poweder
1 cup corn
4 cups of swiss chard, cleaned and chopped
1 Tbs. olive oil
salt and pepper
corn husks (soaked in water)
(I also added some leftover soy chorizo)
Preheat oven to 400 degrees. Fill casserole dish with water and soak corn husks. Set aside. Saute onion and garlic in olive oil. Add corn and seasonings. When fragrant add chard – it will wilt down. Once this happens, remove from pan and allow to cool. In a separate bowl combine 1 cup of masa with about 1 cup of vegetable stock. Add in reserved mixture of chard and corn and combine well. Add about a third or half cup of mixture in each corn husk. Seal well and place in a baking dish. Cover baking dish tightly with foil and bake for 20 minutes.
Corn Tortilla Chips with Lime
serves 2-3
10 corn tortillas
1 Tbs. olive oil
1 tsp. salt
1/2 tsp. cracked pepper
zest from 1 lime
Cut tortillas into triangles and toss with oil, salt, pepper, and lime zest. Layer on a cookie sheet and bake in a preheated 400-degree oven for 15 minutes or until crispy. Allow to cool and enjoy.
It all turned out SOOOO delicious. We were in heaven. This is one of the best (and easiest) recipes I have tried in a long time. And its healthy and vegan! We garnished it with slices of lime, pico de gallo, and guacamole.
After we ate dinner, I went to my first formal yoga class with my friend Sarah. I have decided Sarah is my PIHF (partner in health and fitness). She dorks out over health and fitness as much as I do (thats not easy to find). I was excited and nervous about yoga. I have done at home DVDs for years, but never in a class or in front of other people. The room was dimly light which was nice because I didn't feel like anyone was watching me. There were lots of different levels in class and another newbie just like me! I was surpised how well I did. I'm more flexible than I realized! After class I was so relaxed. More relaxed than I've been in a long time since I moved to Chicago. I think its safe to say I'm addicted already. I was only a little sore on Thursday. Not bad! I can't wait to go to my next class. Yoga is a great way to tone and stretch your muscles and the relaxation is a great benefit. Everyone needs to try it once!
Love,
Steph
Wednesday, January 20, 2010
The Effects of Caffeine and Coffee on the Body
I don't even know where to begin with caffeine, particularly coffee. It has many negative effects on the body. Here is just the beginning ... headaches, irritability, high blood pressure, increased blood sugar, upset stomach, panic attacks, depression ...
Don't kid yourselves, caffeine is a drug; and the most popular drug in the world at that. It steals minerals from your blood and bones, causes breast cysts, and strongly effects the alkalinity of your body. The natural pH of our bodies is 7.35-7.45. Coffee and caffeine create a very acidic environment, which causes our bodies to frantically restore its balance. To do that, it steals those minerals from our blood and bones, leaving our bodies weak. An acidic environment in the body is what cancer cells thrive on.
Here is a fantastic article about the importance of pH balance in the body.
I know what you are thinking, "I could never give up coffee. Stephanie has lost her mind!" But you need to decide for yourself, is it really worth it to you? A weak body and a cancerous environment?
There are some GREAT alternatives to coffee out there. My favorite is Teechino. Teechino brews just like coffee, tastes like coffee, but is known as an "herbal coffee." They even have a plan on their website to help you kick the caffeine habit! It is available on their website and most health food stores including Whole Foods. Its made from herbs, nuts, fruits and grains that are roasted, ground and brewed just like coffee. It is 75% organic, caffeine free, non acidic (it even helps to RESTORE the alkaline balance in your body), its high in potassium and soluble fiber, and is a prebiotic.
I used to be a HUGE coffee lover until I changed my lifestyle. I LOVE Teechino because I get to have my coffee ritual, as well as the smell and taste that I love! They have many flavors too! My favorite way to brew it is in my French press. I urge you all to give it a try; it could be a very small but dramatic change in your life and health.
Love,
Steph
Don't kid yourselves, caffeine is a drug; and the most popular drug in the world at that. It steals minerals from your blood and bones, causes breast cysts, and strongly effects the alkalinity of your body. The natural pH of our bodies is 7.35-7.45. Coffee and caffeine create a very acidic environment, which causes our bodies to frantically restore its balance. To do that, it steals those minerals from our blood and bones, leaving our bodies weak. An acidic environment in the body is what cancer cells thrive on.
Here is a fantastic article about the importance of pH balance in the body.
I know what you are thinking, "I could never give up coffee. Stephanie has lost her mind!" But you need to decide for yourself, is it really worth it to you? A weak body and a cancerous environment?
There are some GREAT alternatives to coffee out there. My favorite is Teechino. Teechino brews just like coffee, tastes like coffee, but is known as an "herbal coffee." They even have a plan on their website to help you kick the caffeine habit! It is available on their website and most health food stores including Whole Foods. Its made from herbs, nuts, fruits and grains that are roasted, ground and brewed just like coffee. It is 75% organic, caffeine free, non acidic (it even helps to RESTORE the alkaline balance in your body), its high in potassium and soluble fiber, and is a prebiotic.
I used to be a HUGE coffee lover until I changed my lifestyle. I LOVE Teechino because I get to have my coffee ritual, as well as the smell and taste that I love! They have many flavors too! My favorite way to brew it is in my French press. I urge you all to give it a try; it could be a very small but dramatic change in your life and health.
Love,
Steph
Sunday Dinner
The tradition continues! This past Sunday it was our turn to host Rich and Sarah for Sunday dinner. On the menu: polenta casserole, salad greens, and coffee fudge brownies. The polenta casserole is great because it incorporates a grain, vegetable and protein ... so its a complete meal! I was a little disappointed with the coffee fudge brownies. They weren't very dense and gooey, which is what I love in a brownie. The texture was more like cake. They tasted fantastic, but would be even better with some frosting. Yum!
Polenta Casserole
serves 6
1 1/2 cups polenta (I like Bob's Red Mill Corn Grits/Polenta)
1 medium-size head cauliflower, cut into large pieces
1 cup frozen peas
1/4 tsp. sea salt
2 links soy chorizo, removed from casing
1 cup frozen corn
6 asparagus spears, cut into 1" pieces
1 1/2 tsp. sesame tahini
1/3 cup soy milk
1 1/2 tbs. shoyu (or soy sauce or Bragg's Liquid Aminos), plus more for sprinkling on top
2 tsp. umeboshi vinegar (available at Whole Foods, you could substitute red wine vinegar)
fresh basil leaves for garnish
Place the polenta in a large pot. Add the cauliflower, salt and 4 1/2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 5 minutes. Polenta must be stirred fairly frequently as it cooks to prevent it from sticking. Once cooked, remove from heat, and set aside.
Preheat the oven to 350 degrees. Lightly oil an 8" by 8" casserole dish. Layer the bottom of the dish with the soy chorizo, then corn kernals, then asparagus.
To the polenta/cauliflower mixture add the tahini, soy milk, shoyu, and umeboshi vinegar. Mash the mixture until the texture remembles mashed potatoes. Stir in the frozen peas. Spoon the mashed mixture into the casserole dish over the vegetables and smooth the top. Poke a few small holes in the surface, and sprinkle with a little shoyu (this makes the top crispy).
Bake for 30-40 minutes. Let the casserole cool for 15 minutes before cutting into squares. Garnish with basil, and serve!!
Coffee Fudge Brownies
makes 12 brownies
3/4 cup whole wheat flour
3/4 cup spelt flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. sea salt
1 1/2 cups agave
1/2 cup soy milk
1/2 cup brewed decaf coffee (or Teechino, more on Teechino later ...)
1/2 cup canola oil
1/2 cup grain-sweetened, vegan chocolate chips (Sunspire!)
Preheat oven to 325 degrees. Oil an 8" or 9" square baking pan.
Sift together the flours, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a seperate bowl, stir together the agave, soy milk, coffee, and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the chocolate chips.
Pour the batter into the prepared pan, and bake for approx. 45 minutes to 1 hour, until a toothpick inserted in the center of the pan comes out clean. Cool, cut, and serve! I recommend frosting as well ... :)
All in all, another sucessful Sunday dinner! Next week is Rich and Sarah's turn to host and plan a menu. I can't wait!
Happy eating!
Love,
Steph
Polenta Casserole
serves 6
1 1/2 cups polenta (I like Bob's Red Mill Corn Grits/Polenta)
1 medium-size head cauliflower, cut into large pieces
1 cup frozen peas
1/4 tsp. sea salt
2 links soy chorizo, removed from casing
1 cup frozen corn
6 asparagus spears, cut into 1" pieces
1 1/2 tsp. sesame tahini
1/3 cup soy milk
1 1/2 tbs. shoyu (or soy sauce or Bragg's Liquid Aminos), plus more for sprinkling on top
2 tsp. umeboshi vinegar (available at Whole Foods, you could substitute red wine vinegar)
fresh basil leaves for garnish
Place the polenta in a large pot. Add the cauliflower, salt and 4 1/2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 5 minutes. Polenta must be stirred fairly frequently as it cooks to prevent it from sticking. Once cooked, remove from heat, and set aside.
Preheat the oven to 350 degrees. Lightly oil an 8" by 8" casserole dish. Layer the bottom of the dish with the soy chorizo, then corn kernals, then asparagus.
To the polenta/cauliflower mixture add the tahini, soy milk, shoyu, and umeboshi vinegar. Mash the mixture until the texture remembles mashed potatoes. Stir in the frozen peas. Spoon the mashed mixture into the casserole dish over the vegetables and smooth the top. Poke a few small holes in the surface, and sprinkle with a little shoyu (this makes the top crispy).
Bake for 30-40 minutes. Let the casserole cool for 15 minutes before cutting into squares. Garnish with basil, and serve!!
Coffee Fudge Brownies
makes 12 brownies
3/4 cup whole wheat flour
3/4 cup spelt flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. sea salt
1 1/2 cups agave
1/2 cup soy milk
1/2 cup brewed decaf coffee (or Teechino, more on Teechino later ...)
1/2 cup canola oil
1/2 cup grain-sweetened, vegan chocolate chips (Sunspire!)
Preheat oven to 325 degrees. Oil an 8" or 9" square baking pan.
Sift together the flours, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a seperate bowl, stir together the agave, soy milk, coffee, and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the chocolate chips.
Pour the batter into the prepared pan, and bake for approx. 45 minutes to 1 hour, until a toothpick inserted in the center of the pan comes out clean. Cool, cut, and serve! I recommend frosting as well ... :)
All in all, another sucessful Sunday dinner! Next week is Rich and Sarah's turn to host and plan a menu. I can't wait!
Happy eating!
Love,
Steph
Sunday, January 17, 2010
We Just Had a Visitor!
Stephen was sitting in the living room reading, and he happened to turn and see an owl sitting on our window sill! He was so beautiful I almost cried! It was minutes before sundown (and through our dirty window), but here is a picture of him.
He was really small, we aren't sure if he was an adult. Does anyone know much about owls or what kind he is? He was so stunning and absolutely adorable when he blinked his eyes! I love nature ... *sigh*
Love,
Steph
He was really small, we aren't sure if he was an adult. Does anyone know much about owls or what kind he is? He was so stunning and absolutely adorable when he blinked his eyes! I love nature ... *sigh*
Love,
Steph
Friday, January 15, 2010
Friday
Hello everyone! Its been a crazy week. Let me update you!
Tuesday
Since the beginning of the new year, I have been going room by room in our apartment and cleaning and reorganizing EVERYTHING. I hate clutter and disorganization! A few weeks ago I tackled the bathroom, and Tuesday was my day for the bedroom. I tore up the entire room, emptying all drawers, closet, etc. It was a complete war zone! I then received a phone call from Kristi that Bobcat was sick and needed to go to the vet immediately. Stephen had taken the car to Glenview for work that day, so we were going to either take a taxi or train (Kristi doesn't have a car, as most people do not in the city). Thankfully our wonderful coworker Christina let us borrow her car. I left my mess of a bedroom and we took Bobcat to the vet. They ran various tests on him, not finding much but an elevation in white blood cells, which could mean an infection. I have such a huge affection for animals, seeing Bobcat sick and having tests done on him was very emotional ... he's not even my cat!! Kristi and I had a laugh about how crazy we might be as parents! So we took him back home to rest and Kristi back to work. Then I came back to organizing the crazyness that I created in bedroom! I worked quickly to get it done before Stephen got home from work; he doesn't react well to chaos. It turned out very beautiful and sparkly! I love going into the bedroom now!! Now the trick is to keep it that way ...
Tuesday would have also been the 20th birthday for Charlie, my furry, four-legged soulmate. I still think about him all the time. He was the most perfect soul and the most perfect dog. I get teary eyed writing about him now! I will go through my pictures sometime and post one of him. I love him so much!
Wednesday
Wednesday Kristi and I were off for another one of our adventures! We started at Buffalo Exchange, where I sold some of my clothes and shoes that I had cleaned out of the closet on Tuesday. Then we went to breakfast at a restaurant neither one of us had been to before called Victory's Banner. Its a vegetarian breakfast/lunch restaurant with a seperate vegan menu. There were so many delicious sounding dishes on the menu, it was really difficult to decide! I wanted to try the bacon cheeseburger, but I really had my heart set on breakfast. I guess I will have to go back! I started with a mug of organic mint tea and deciced on the tofu scramble with mushrooms, spinach, sun dried tomatoes and soy sausage. It was served with fried potatoes and hearth bread. It was very delicious! The fried potatoes were so yummy. The atmosphere of the restaurant was very warm and inviting too. It was decorated with pale blue walls, white tables and chairs, and bright yellow booths. Each table had a vase with a real yellow orchid as well! Kristi and I both touched it to see if it was real! The staff was friendly and helpful as well. I look forward to taking Stephen there to try it. I think he'll really like it!
After breakfast we got on the train to State Street and Michigan Avenue for some shopping. Mmm ... shopping. We went to Nordstrom Rack, where I got a pair of Marc by Marc Jacobs sunglasses. I love them! Then to H&M, Urban Outfitters, and Nordstrom. I got some really cute skinny jeans from Nordstrom. Thanks Mom and Dad (I used my giftcard)!! By then we were exhausted and made our way home!! Another fun and eventful Wednesday :)
Thursday
I worked!
Friday
Alright, we finally made it to today. Phew! Today I am now organizing the kitchen. I have already torn it apart, but I took a break to soak some beans for dinner tonight and update this thing.
That is the disaster I created. I have 4 hours before Stephen gets home to put it back together. And to make some dinner!! The menu tonight is 16 Bean Soup and Cornbread muffins! YUM!
16 Bean Soup
served 8-10
1 lb. Goya 16 Bean Mix
1 medium onion, chopped
2 stalk of celery, chopped
1 large carrot, chopped
6 cups of vegetable broth
1 bay leaf
sea salt and pepper to taste
Soak and drain beans. In a large saucepan, combine beans and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until beans are tender.
Cornbread Muffins
makes 12 muffins
(This is the BEST cornbread I have ever eaten, I will never make anything else!)
1 cup maple syrup
1 1/4 cups soy milk
1/4 safflower oil (or vegetable)
1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. sea salt
Preheat oven to 400. Line a 12 cup muffin tin. Combine the maple syrup, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined (the batter is pretty runny, this is normal).
Pour the batter into the muffin tin, and bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. They are so yummy!!
I CAN'T WAIT TO EAT DINNER TONIGHT! I hope everyone is well!
Love,
Steph
Tuesday
Since the beginning of the new year, I have been going room by room in our apartment and cleaning and reorganizing EVERYTHING. I hate clutter and disorganization! A few weeks ago I tackled the bathroom, and Tuesday was my day for the bedroom. I tore up the entire room, emptying all drawers, closet, etc. It was a complete war zone! I then received a phone call from Kristi that Bobcat was sick and needed to go to the vet immediately. Stephen had taken the car to Glenview for work that day, so we were going to either take a taxi or train (Kristi doesn't have a car, as most people do not in the city). Thankfully our wonderful coworker Christina let us borrow her car. I left my mess of a bedroom and we took Bobcat to the vet. They ran various tests on him, not finding much but an elevation in white blood cells, which could mean an infection. I have such a huge affection for animals, seeing Bobcat sick and having tests done on him was very emotional ... he's not even my cat!! Kristi and I had a laugh about how crazy we might be as parents! So we took him back home to rest and Kristi back to work. Then I came back to organizing the crazyness that I created in bedroom! I worked quickly to get it done before Stephen got home from work; he doesn't react well to chaos. It turned out very beautiful and sparkly! I love going into the bedroom now!! Now the trick is to keep it that way ...
Tuesday would have also been the 20th birthday for Charlie, my furry, four-legged soulmate. I still think about him all the time. He was the most perfect soul and the most perfect dog. I get teary eyed writing about him now! I will go through my pictures sometime and post one of him. I love him so much!
Wednesday
Wednesday Kristi and I were off for another one of our adventures! We started at Buffalo Exchange, where I sold some of my clothes and shoes that I had cleaned out of the closet on Tuesday. Then we went to breakfast at a restaurant neither one of us had been to before called Victory's Banner. Its a vegetarian breakfast/lunch restaurant with a seperate vegan menu. There were so many delicious sounding dishes on the menu, it was really difficult to decide! I wanted to try the bacon cheeseburger, but I really had my heart set on breakfast. I guess I will have to go back! I started with a mug of organic mint tea and deciced on the tofu scramble with mushrooms, spinach, sun dried tomatoes and soy sausage. It was served with fried potatoes and hearth bread. It was very delicious! The fried potatoes were so yummy. The atmosphere of the restaurant was very warm and inviting too. It was decorated with pale blue walls, white tables and chairs, and bright yellow booths. Each table had a vase with a real yellow orchid as well! Kristi and I both touched it to see if it was real! The staff was friendly and helpful as well. I look forward to taking Stephen there to try it. I think he'll really like it!
After breakfast we got on the train to State Street and Michigan Avenue for some shopping. Mmm ... shopping. We went to Nordstrom Rack, where I got a pair of Marc by Marc Jacobs sunglasses. I love them! Then to H&M, Urban Outfitters, and Nordstrom. I got some really cute skinny jeans from Nordstrom. Thanks Mom and Dad (I used my giftcard)!! By then we were exhausted and made our way home!! Another fun and eventful Wednesday :)
Thursday
I worked!
Friday
Alright, we finally made it to today. Phew! Today I am now organizing the kitchen. I have already torn it apart, but I took a break to soak some beans for dinner tonight and update this thing.
That is the disaster I created. I have 4 hours before Stephen gets home to put it back together. And to make some dinner!! The menu tonight is 16 Bean Soup and Cornbread muffins! YUM!16 Bean Soup
served 8-10
1 lb. Goya 16 Bean Mix
1 medium onion, chopped
2 stalk of celery, chopped
1 large carrot, chopped
6 cups of vegetable broth
1 bay leaf
sea salt and pepper to taste
Soak and drain beans. In a large saucepan, combine beans and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until beans are tender.
Cornbread Muffins
makes 12 muffins
(This is the BEST cornbread I have ever eaten, I will never make anything else!)
1 cup maple syrup
1 1/4 cups soy milk
1/4 safflower oil (or vegetable)
1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. sea salt
Preheat oven to 400. Line a 12 cup muffin tin. Combine the maple syrup, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined (the batter is pretty runny, this is normal).
Pour the batter into the muffin tin, and bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. They are so yummy!!
I CAN'T WAIT TO EAT DINNER TONIGHT! I hope everyone is well!
Love,
Steph
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