My husband isn’t a worrier, and it’s a trait I’ve grown to love. He always says, “Worrying is like a rocking chair, it takes energy, but it doesn’t get you anywhere.” And he’s right, we spend way too much of our time living with regrets. When we’re young, it can help us to avoid mistakes and make better choices later on, but too much of it is a worthless proposition.
I’ve had a lot of fun with vegan takes on Tex-Mex, which will definitely play a role in this week’s recipes. But a lot of my recipes lately have also been about taking traditional fare and finding ways to make it healthier and animal-free. I think I succeeded with this week’s Serene Eats.
Okay–what’s the worst part about nachos? If you had to choose, what would you change about them? How would you invent the perfect nacho? For me, this is an easy question. It bothers me that only a few nacho chips seem to hold the majority of the yumminess and once you get to the bottom of the pile, you’re out of luck. I also don’t like that nachos are meant to be shared but the entire time all you’re thinking is “I can’t take too much of the good stuff because I should share, but that bite right there looks so good.”
For Americans cereal is often the go-to breakfast of choice. Milk, cereal, and maybe some fruit on top and you’re set, right? Not so fast. Breakfast cereals are for the most part overly processed and often the furthest thing from a whole food. They also have a lot of added sugars, preservatives, and calories.
Tuesday I headed back to my alma mater, the University of Georgia to speak at a “No Waste Dinner” put on by the UGA Students for Environmental Action with help from the UGA Office of Sustainability. Because it was “Sustainable Foods Day” a part of the school’s Earth Week, I talked about overall sustainability in your diet and how that relates to your overall health.
This is one of those meals that you make on Sunday and eat the leftovers throughout the week. It takes a little while to make but with a nice glass of biodynamic wine and some good music, it’s a fun experience none the less. That’s what food is about, right? It’s not the act of filling the tank, rather, it’s taking time to enjoy the experience.
I’ve got a busy week ahead with little time to cook so this week we’re keeping the recipes as simple as possible. But in fact, these are often the best recipes because they let the ingredients speak rather than the cooking methods. If you haven’t tried this week’s lettuce wraps, these definitely made the list.
Choosing a healthier diet doesn’t have to be difficult and it doesn’t have to be a big deal. Little grocery list switches can have a huge impact. It’s about keeping your ingredients as whole as possible so that you know what you’re actually eating.
This is one of my favorite, favorite recipes. It’s the salty glory of Chinese food without all the guilt. And if you make this with the right ingredients it can actually be pretty healthy. Once you buy the ingredients, you can make this again and again and the initial cost of purchasing the ingredients more than makes up for it.
Dr. Weir recommends 1 to 2 servings per day of whole soy. According to health guru Christina Pirello, they include phytoestrogens, which act like estrogen receptors in the body. But at the same time, a plant-based diet should not be based entirely on soy. And my favorite alternative is coconut.