Embracing the "ish"

My favourite food word is "ish".

For those who know me, I am a passionate, fun loving person.  I am far from perfect, but am so okay with that.  I love what I do for a living, and I love the other parts of my life...my kids, my husband, my puppy, my family, my friends.  These are in no particular order. But as usual, I have gone off topic...

Beet Salad at Eleven22 in Golden, BC

In my dietetic practice, I see all walks of people...picky eaters, children with autism, eating disorders, families who need help with meal planning, weight loss clients...the list goes on.  Food is an interesting thing.  It is something that has no feelings, but yet it can be the culprit of so many feelings within ourselves.  We may feel good about eating a yummy beet salad, and guilty for having the  bacon mushroom cheese burger with onion rings.

The Bopper Burger at Legendz Diner,
Golden , BC

I enjoy all foods, and really believe that all foods can fit.  It is how we make these foods fit into our lives that counts.   Healthy eating is not about perfection...I tell this to my clients constantly, because as soon as you have the word "perfect" in your head, you are destined to feel as if you have failed.  Instead of striving for perfection in eating, go for the "ish"-factor.  It's not about measuring food and reading labels obsessively. It is about knowing what you are eating and becoming a really good and honest guesser as to how much is on our plate (most of the time).  I mean, who really cares if we have a cup of pasta or if it is a bit more?  And really, if we enjoy and savour a great meal at a diner (hence the burger and rings) once in a while,  does it really matter?  What matters is that we are okay with eating healthy-ish.  I eat healthy most of the time, but I have room for other foods too.

Embracing the "ish" can help us with not feeling guilty and make us remember that it's okay if we are not perfect with our food choices.  A wise man (and my uncle!) once said,  "It may not be perfect, but it can be excellent"...some good food for thought!

And for the record, there was no guilt with my diner-dinner...only an "ahhhh...." afterwards.

Savory Lasagne

A few months ago at a work function, there was a potluck lunch (how much do I love those!!!??) and someone had brought a squash lasagne.  It was so tasty and savory, filled with fresh thyme and sage, and I have not been able to get it off my mind.  Only one cure for that....had to make it!  Tonight was that night (and also I had some squash that I had to use up).

Savory Squash Lasagne

But because it was Monday, it was also "super-mom-night" (really, that is every night!) as I had less than an hour to clean up, get dinner going and take my daughter to piano lessons.   Armed with only the ingredients I felt were necessary (mozza, ricotta, squash, thyme, garlic and noodles) and my common sense (i.e., no recipe), I psyched myself up get it done.  But because I always bite off more than I can chew, I also decided to make a traditional lasagne as well (I did have some homemade spaghetti sauce in my freezer...so should be easy to throw that together, right??).  First step, defrost the spaghetti sauce.  Done.  With the noodles boiling, I then cut the squash into quarters, and decided that as time was a factor, I would nuke them too.   It took almost 15 - 20 minutes in the microwave, and just they were done, the microwave shut down.  Whatever. Carry on!   4:45...gotta leave by 5:15!  Noodles done and cheese grated.  Next, I scooped out the squash and mashed it up a little. I decided to saute it with a bit of grapeseed oil and fresh garlic and thyme.  4:55...tick tock, tick tock! Kitchen is a disaster, but gosh darnit I will have dinner ready before piano!   Ok..no time to fuss any more, time to layer it up.   A bit of squash on the bottom with some water mixed in, and then the layers...squash, ricotta, mozza, noodles....squash, ricotta, mozza, noodles.....and the finishing touch....a bit more mozza.  5:15...time to go, but not before slapping together the trad-lasagne...easy breezy, layer sauce, cheese, noodles....I could do this in my sleep!  Done...5:20....in the oven and out the door!

End result?  A delicious lasagne that was sweet and savory and extremely delicious!   And dinner was ready by the time we got home from piano!!  An awesome "Meatless Monday" meal (with a traditional lasagne on the side)...and dinner is all ready for tomorrow!  Leftover Tuesday!  Love it!


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Savory Lasagne

2 acorn squash
fresh garlic
fresh thyme
fresh sage (optional)
ricotta (maybe 1 cup?)
shredded mozza (1 - 2 cups)
9 cooked lasagne noodles

1. Boil noodles, and set aside
2.  Prepare squash.  Can quarter them and nuke them if you are in a rush, but if you have time, roasting them in the oven would probably be better.  Can roast with some savory herbs and a bit of olive oil and garlic.
3.  Scoop out squash once softened and mash but not puree.
4.  Saute squash with a bit of grapeseed oil and add in some fresh garlic and thyme (and sage if you have any)
5. Once done, begin layering, with the first layer being a bit of squash mixed with water to cover the bottom of the pan.  Layer noodles, then squash, ricotta and mozza.  Continue to layer, ending with noodles and shredded cheese.  Bake at 350 for about 50 minutes.

Fire! Fire!

OK...now that I have your attention!    So really, who doesn't love Firefighters?  Honestly...they're in good shape, they save people and they look great in a calendar.  Really really really goooood.

Well, because of this, I have gone and done something that I may regret.  I signed up for the Firefighter Fun Run/Walk. What is fun about a run, you ask?  Well, nothing really.  Anyone who knows me KNOWS that I am not a runner.  In fact, I have diagnosed myself with exercise-induced asthma and am certain my lungs are smaller than average (I have no proof of this except for the fact that I feel like I am going to die every time I run).

My friend and bootcamp buddy sent out an email about this fun run and initially I was not even going to entertain the thought, but I clicked the link and read a bit about the run.  There are two distances... 3.43 km and 9.11 km.  The 3.43 is for the 343 firefighters who lost their lives on September 11, and the 9.11 is for 911 emergency response.  So that's cool, right?  But then reading on....apparently there is a bonus....as you cross the finish line you are welcomed by uniformed firefighters who present us with our finishers Challenge coin!   Uniformed. Firefighters.  

So, yes, I signed up.  And I signed up for the 9.11 km (am I cray-cray???).  Already I am panicking about what I am going to look like, huffing and puffing past the finish line with my hair all in disarray (uh-oh...didn't think that part through, did I?).  Maybe right before the finish line, I can quickly apply my lipstick (I'll find a place for it), and fix my hair?

Either way, I will cross that finish line (maybe in need of CPR?) and I will be able to say that I ran (?) 9.11 km.  So who else wants to do this with me???  

http://events.runningroom.com/site/?raceId=10089

www.bodynsole.ca

Pizza with Style

The theme of my week was pizza....but not just any pizza...and definitely not take out or delivery.  I had flatbread thin crust pizza at two trendy restaurants in Calgary.  I was first thinking...what a delicious week!  Two fabulous pizza places in three days!  Then I thought....what would my answer be if someone asked me "which do you prefer...Posto or Without Papers?"  Hmmmmmmm...lets take a closer look.

Tuesday night, some we went to Posto, which is featured as a Pizzeria and Wine Bar

Fig and gorgonzola at Posto

Their pizza was scrumptious and they had about 10 different kinds, including a spinach and chanterelle mushroom with a yummy fancy cheese, chicken and almond pesto with goat cheese and a fig and gorgonzola with radichio.  The ingredients were fresh, it was a trendy atmosphere, and we shared a yummy salad filled with caper berries, romaine, pancetta...need I say more?  

Today, I went to one of my favourite pizza places in Inglewood with a good friend (who was also at Posto) and her adorable daughter.  We both love this place as well, and again, the pizza is simply wonderful...thin crust with mouth watering flavours. Our favourite pizza there, hands down is the Shroom....mushrooms (imported of course), truffle cream, arugula.....so goooood....   Many places I have been to have tried this same pizza, and while they were good, none compare to this one.  They also have a buffalo mozzarella appetizer that is to die for.   

So what's the verdict? Both offer a trendy atmosphere, reservations, and good wine.  Both have amazing food and in both places you can share (or not!). And both offer a selection of meats and cheeses (formaggi e salumi).   I found Posto to have a bit more variety on their menu including pan seared scallops and ham hock, green apple and pistachio,  Oh my.  But...then there is the shroom...which for me, trumps everything.

I cannot choose!  Both are amazing!  But....if I did HAVE to choose....it could be Without Papers as they have that Shroom that I adore.  On the other hand, those seared scallops were amazing....ah...back where I started.     

The solution is simple.  Visit both in the same week, and just sit back and enjoy (both).

http://posto.ca/

http://www.wopizza.ca/

To Juice or Not to Juice....That is the Question.....

An alternative title to this post would be "Lets Eat Kale instead of Squeezing It!".    As it is January, many of us want to cleanse out all the poisons from the holidays.  Not only do we feel that our insides need a good bath, but some of us want fast results with our own personal health goals.  Juicing has become quite popular of late for a variety of reasons.  Even in the Calgary Herald this week, there was an article about juicing and as a professional it left me with more questions about why people are so obsessed with this craze?

When I think of juicing, sure its great that people can go buy juicers (so many kinds!) and make their own. And fresh squeezed orange juice (or fresh squeezed anything) tastes much better than store bought, but at the end of the day, it is just juice.  The concept of juicing everything from apples and oranges to kale, lettuce and spinach makes me question why not just eat the whole food and get all the nutrition benefits including the fibre and roughage (and what does the juicing-population do with all that waste???).  When people start to consume this juice AND eliminate other foods in their diets and call it a cleanse,  I feel that they are misinformed.  Eliminating grains from our diets, for example can be dangerous, as it is the key macro-nutrient that provides us with energy.  All in the name of cleansing.

Cleanse.  The word sounds amazing.  Renew.  Refresh.  Rejuvenate.  There is nothing wrong with wanting to make a changes in the way you live.  But why not strive for balance instead of the latest fad?  Including foods from all food groups, and ensuring you have a good sources of whole grains, fruits and vegetables and protein (including calcium rich sources too!)  is really the easiest way to reset yourself and get you on track.  Rather than eliminating key nutrients, include a variety of foods to give you adequate fibre, vitamins and minerals.

 I don't know about you, but I would rather eat a delicious kale salad with fresh pear and goat cheese any day over kale and lettuce juice mixed with extract of spinach and apple.  I guess that's just the foodie in me talking!  Bottom line...lets eat our fruits and vegetables instead of squeezing them!



juicing-craze article from the Calgary Herald...
http://www.calgaryherald.com/health/diet-fitness/cleansing+craze/9391975/story.html

Healthy New Year!

So it's January once again.  Clean slate.  Fresh start.  Detox.  Holiday weight.  Ugh.

We were away this year down in Florida, and as usual, I gained my typical 4 lb (or so).  I wanted to weigh myself as soon as I got home, but my husband put a stop to it, and told me that our bathroom scale is only good for one thing....weighing our luggage before a trip.  Well, I have to agree, but today I did it.  I stepped on that frickin' scale.  I am not sure why I was surprised, as it was exactly where I thought that vile number would be.  The good news is that I have probably lost a little of my holiday weight by doing simple things (i.e., not consuming alcohol every day, resuming my 6 am bootie camp, not having dessert on a daily basis, etc..).  But the problem is, there always seems to be a.....Cling-on (no, not Klingon) that won't go away.  Every time I gain, there is a little bit that clings.  Even looking at the definition, it seems icky....attach oneself to, hang on to....

So...what's the answer?  I can't just lose some of the holiday weight...I have to lose all of it (and then some???) or all those Cling-on's will add up!  I have to try and get back to my best weight for me (and also come to terms with the fact that my best weight post 2 kids at age 44 is NOT 130 lb).   I wish it could be, but it just can't.  I would love 155, but may have to be okay with with 160-ish.  The reason I say that is I know that in the past few years, I was able to get down to 161, and felt great, but it was very difficult to maintain there.  I ended up consistently around 165 and have more or less been able to maintain this weight.

Then I think...all these numbers.....arg!   Just ditch the numbers, eat healthy, be healthy, mind, body and soul!  I work out 2 times per week at my bootcamp (which I have stuck with for over a year!), I eat healthy (mostly), drink moderately (sometimes), and do not eat fast food (that's the honest truth!).  Shouldn't that be enough?  I do have temptations though...cheese, cheese and cheese (and the occasional piece of cheese).  So....I guess there's that (and wine, and appies with friends, etc...).

Or the answer lies somewhere in between.  Weighing myself could be deflating, as we know that it is more than just the number on the scale, but weighing can also keep me on track, and make me accountable.

So here it is...the truth.

Today, January 13, 2014 my buck-naked morning weight was 169 lb.  My plan....eat healthy, make good choices most of the time, watch my portion sizes (my least favourite thing to do), exercise in a way I enjoy, and to above all else, to be good to me, and to love my body no matter what (not as easy as it sounds).

That is my pledge.  I will weigh in and report (from time to time).

Meal Planning 2014 -- Creamy Cauliflower Soup

Happy New Year!   Here's to Meal Planning in 2014!!

I love slow cooker meals in the fall and winter.  They are easy, and bring delicious comfort to any meal.  My daughter gave me this book for my birthday this year, and I finally tried a recipe from it tonight.   It was "soup and sandwich night" for us, nothing fancy, just good old fashioned comfort.

The meal choice was based on what I had on hand:  1 head of cauliflower in my fridge, celery, fresh garlic, potato, and the kicker...I had made and frozen some chicken soup broth last month and had it ready to go in the deep freeze. All the makings of my cream of cauliflower soup.

It has no dairy, but what makes it creamy is that after it has cooked all day, you blend it (note if using a blender, make sure you vent it, or she's gonna blow!).  I have a little hand blender (one of those old Braun ones) and just put it right in the slow cooker and it worked like a charm.   The result was absolutely delicious for three out of four of us at the table tonight, which is pretty good.

 And not to worry, the boy didn't starve...he just opted for the sandwich part of the meal (he did try it though!).  




Creamy Cauliflower Soup

1 head of cauliflower
4 cloves of minced garlic
2 chopped and peeled baking potatoes (I used the red russets)
4 ribs of celery with leaves, chopped
3- 4 cups of  chicken broth (make batches of this way ahead of schedule and you are all set!)
2 tsp lemon juice

Chop up cauliflower, potato, celery and add minced garlic.  Put in slow cooker and cover with broth.  I used 3 cups, but probably should have put 1 more cup.   Add some salt and pepper (just a bit) and cook on low for 7 hours.  Mine cooked longer, as I left at 8 am and was home by 6:30...so a bit longer but still was yummy.   

Once you are home, it may not look the best in the crockpot (I honestly thought I had ruined it!).  But when you blend it up, it is amazing.   Once blended, add the 2 teaspoons of lemon juice.  No need for heavy cream to make it creamy...it is simply delish!  Top with aged shredded cheddar (cheese fixes everything) and serve with sandwiches...which was tuna tonight for us.

We were home at 6:30 and were eating well before 7!