Photo: Bill Ward’s Brickpile
This one hits close to home. I’m a health writer. It’s what I do for a living everyday. I eat, breathe, live, and love this stuff. And it’s hard to shut it off because everyone of my friends asks me questions about it. But at the same time a health addiction is like any other addiction and if you’re not careful it can lead to anxiety.
Tomorrow is grocery day and I’m so excited. Some people hate going to the grocery store, but for me, it’s a pleasure. Having a list is helpful but the stores you choose also matter. You may pay a little more at health foods stores, but the experience is so much more inviting and the staff usually loves food as much as you do. What’s more, by eating a plant-based diet and cooking the majority of meals at home, you save cash. And even more importantly, you feel better. Here’s my plan for serene eats next week:
I go grocery shopping every Friday and I’ll have to admit, it’s one of my favorite events of the week. It’s a multi-hour affair because I go to count them–three grocery stores–and then I hit up the coffee shop for a soy chai latte. I get excited just thinking about it. It’s Trader Joe’s, Whole Foods, and sometimes Earth Fare as well to fulfill my list. And during the spring and summer, I get all produce and much of my list from the farmers’ market. And maybe this year my meager garden too.
That said, Thursday is the last day of the grocery week, and by then, my cabinets are nearing low capacity. This is when my hand dandy peanut sauce comes in.
You’re not having deja vu. I actually have made this recipe before but the last time I made it with ricotta rather than the tofu version, which I have to say tastes as good as the original. But this recipe is much more figure-friendly and it has tons of fiber. If you’d like to make it gluten-free, just choose a corn or rice pasta instead of a wheat based pasta. Gluten-free pastas have gotten much better recently as a result of the high demand.
Sometimes deep down in the depths of reality, you know something is likely true, but even still, when the truth comes out you cringe at the thought. To be completely honest, that’s what happened when I wrote this article. I went straight to the fridge to take a look at my yogurt. We’ll get to what I found out later.
Menu planning is one of my favorite weekly activities followed closely by shopping for the delightful eats that make the list. This week, I’m enjoying some oldies and newbies as we dive into spring.
This recipe presented one of those a-ha moments. How could I have failed to think of this before? It’s so simple yet so addictive. Once you get your spice mix together (a listing of spices that you likely already have in your pantry) it becomes the simple process of roasting vegetables.
Being serene in the kitchen means having foods on hand when you don’t have time to cook. When we’re busy we’re more likely to reach for foods that are hard on both our bodies and minds. The more often we chose a whole foods, plant-based diet the better we feel. And feeling good is the best motivation of all. This tuna (free) tempeh salad is easy to make ahead of time for grab-n-go meals throughout the week.
Photo: gabriel amadeus
I’m slightly embarrassed to admit that just after finishing the Twilight series two years too late, this post hits home. No I’m not one to crave blood, human or animal blood for that matter, and if you are, you’ve got bigger issues to deal with than whether or not to become a vegetarian.