Surviving weekends with the Fam.. while eating well!
Every Weekend I post – What’s cooking ! This weekend it’s foods (and activities) to keep me on track and focused while enjoying family time and having fun!
So this weekend what’s cooking is easy foods that keep me balanced and cool. Why? the in laws are in town. No , really I enjoy my time with my in-laws, but this also means nieces and nephews and cousins.. lots of family. This means lots of events with lots of different foods, that may not be my first and healthiest choices.
So.. to keep my healthy eating in check and feeling energized and good.. I am making these two recipes. These will be my back ups to eat before not so healthy functions ( and not give into the less healthy temptations around me.. or just have less of those tempting treats)
Also – it’s important to reset yourself, when you’re zapped and feeling overwhelmed. I make sure and take some time for myself, before hanging out with family, this way I get to clear my head .. and have more energy and better mood for loved ones. This morning it was a jog around greenlake and Kettlebell class at kettlebility!
Tomorrow am – it’s Spin and Yoga at Live Love Flow (12th and cherry- Cap Hill) folllowed by delicious green smoothie at Heleo! What a way to start the day! (seriously) wish I could do that every day.
Read on for
1. Hijiki and edamame salad – Protein packed and cleasing!
2. Roasted Yams and Kale – filling and nutritious! – no headaches or belly aches
Hijiki and Edamame Salad, with creamy miso dressing.
to keep me feeling clean and cool! to handle any string of questions from any Uncle or Father in Law
From Heidi Swanson’s – Supernatural Cooking
check out her site- www.101cookbooks.com (great recipes)
A true power salad, delivering a soybean and seaweed packed one-two punch! Hijiki contains fourteen times as much calcium as cow’s milk, and is rich in iron and protein as well. If you like a milder taste, try arame or wakame (other seaweeds)
2 1/2 tbsp dried hijiki
1 lb shelled frozen edamame
fine grain sea salt
1/2 daikon (optional)
4 handfulls baby spinach, watercress or arugula
1 (15 oz ) can soybeans or pinto beans – drained and rinsed
1/4 cup brown rice vinegar
1 1/2 tbsp light miso
1 small clove garlic, minced
1 tbsp unfiltered raw honey
1/3 cup extra virgin olive oil
Rehydrate the hijiki in a bowl of hot water for about 20 mins. It will double or triple in volume, so start with a big enough bowl. Add edamame to poet of boiling water- lightly salted. After 3 mins, drain and run under cold water until cold.
whisk the rice vinegar, miso, garlic honey and olive oil in a small bowl until thick and creamy. Season with pinches of salt, tasting as you go.
Daikon and carrot –
use a vegetable peeler to make a pile of long shavings. Then cut into smaller pieces with knife
Wash the spinach and dry well. In a large bowl, toss greens with hijiki, edamame, daikon, carrots, soybean and dressing. Add dressing a little at a time and toss – you want to coat it – but not drown it. Serve in a big bowl.
Filling and great to bring to work for lunch too! enjoy with crackers
PCC Roasted Yams and Kale
a nutrient dense and warming side, to add some grouding to your day.
- 5 pounds yams, cut into wedges 1-inch long by 1/2-inch wide
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/2 cup olive oil, divided
- 2 sliced yellow onions
- 2 bunches green kale, cut into 1/2-inch strips
- 1/2 cup roasted garlic cloves
- 1 teaspoon dried thyme
- 1/3 cup red wine vinegar
Preheat oven to 400° F.
Toss yams with salt, pepper and about 2 tablespoons oil to coat; roast until browned and soft throughout, about 15 to 25 minutes. Cool in refrigerator.
To caramelize onions, heat 1/4 cup olive oil over medium-high heat until hot, add sliced onions and let sauté for about 3 minutes without stirring. Continue to sauté over medium-high heat, stirring occasionally until onions begin to brown. Reduce heat to medium-low and continue to slowly sauté, stirring about once a minute until the onions are soft and brown. This process can take 15 to 45 minutes depending on desired darkness of onions. Cool in refrigerator.
Oil kale with remaining olive oil (about 2 tablespoons). Lightly roast for 10 minutes, or until soft but not browned. Let cool fully in the refrigerator.
In a food processor, combine roasted garlic, thyme and red wine vinegar until dressing is blended. Combine all cooled ingredients with dressing and toss to coat.
Recipe by PCC Deli