I woke up today and I felt great. I just finished facilitating my Reset and Restore program and I loved the dialogues that came up, loved the participants and loved the experience. This will definitely become a yearly Super Strength Health tradition and I am already super stoked to get thinking about what I’d like to do with the program next year.
Reset and Restore got me thinking a lot about holiday times, how they can affect our nutrition and wellness goals, how they can be beautiful and enjoyable but also taxing and just straight up stressful. It’s that time of year where our abilities to take care of our own health and wellness can totally go off the rails. People are crazy busy, people get sick, people are stressed and tired. Me too. I get that.
It occurs to me more and more that the only thing I actually don’t like about health and wellness coaching is the fact that it’s not available to everyone all of the time. I hate that finances get in the way sometimes.
In light of those two facts, I think it’s time I give a little of my time away!
I am offering to give away 20 free single sessions before January 1. Because it helps people to focus on their health when they talk about it. Because there is nothing I like more than hearing about how I can help people with their nutrition and mental health, and because giving gifts is cool and fun for me. Super Strength Health keywords are: Body image. Self esteem. Eating disorder recovery. Veganism. Plant based athletics. IBS. treating yourself really fucking awesomely. If you need help with any of these, I’m your girl.
If you’ve ever thought you might like health coaching, you should snag a session. If you know someone who might want a session, you should forward this to them. Share this widely, my non-gender specific dudes! I’d like to get a free session into as many hands as I can handle.
And now on to the recipe….
This recipe is from my e-cookbook, and it is one of my favorites. The dish is beautiful, satisfying, just a little bit rich, and spicy. Last time I made this, I grilled up some tempeh to throw on top of the veggie pile and it kept me full for hours. Zucchini noodles are the BEST, and in my opinion coconut makes everything better.
|Zucchini Noodles with Coconut Ginger Sauce|| |
- 2 medium zucchini, spiralized
- 1 medium red bell pepper, diced small
- 1 medium carrot, peeled into long noodle-like strips with a peeler
- 1 15 oz. can of full-fat coconut milk
- 2 scallions, diced
- 1 inch ginger, grated
- 2 cloves garlic, diced
- 1 teaspoon red pepper flakes
- 1 tablespoon gluten-free tamari
- Juice of 1 lime
- Spiralize your zucchini, Peel your carrot, and dice your red bell pepper. Put into a large bowl.
- Put coconut milk, ginger, scallions, garlic, red pepper flakes, tamari and ginger in a large nonstick skillet
- Bring to a boil, then reduce heat and gently boil for 3-5 minutes to thicken slightly
- Toss your sauce with the zucchini, carrot, and bell pepper mix and sprinkle with lime juice. Put into individual bowls and serve!
There’s something wonderful about the concept of a taco. It’s hand-held, it’s full of flavor, it has awesome texture contrast. I am absolutely in love with tacos.
My best friend, Monica, says I have a habit of calling something one thing, when it is actually 100% not that thing. I call blended frozen bananas ice cream, I call cauliflower crust-things pizza, and well, originally I called these tacos. I told her so, and she laughed for a solid five minutes straight.
Okay, fine. It’s true, these things are not tacos. But they’re still hand-held, they still have a big wallop of flavor, and the texture contrast is on point. I love packing these in a to-go box for lunch, as they’re even better at room temperature.
I suppose I’ll call them boats. (ARE YOU HAPPY MONICA?)
|Balsamic Marinated Chickpea Boats|| |
- 1 head Butter lettuce
- 2 cups Chickpea
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 small red onion, diced
- 4 tbsp balsamic vinegar
- ½ teaspoon dried red chili flakes
- salt and pepper to taste
- 1 lime, juiced
- 1 cup red pepper, diced
- 1 cup green pepper, diced
- Heat a large saucepan over a medium heat. Add the olive oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the vinegar while still on the heat – cook down for five minutes over medium heat and stir in the chili flakes along with a pinch of salt and pepper. Take the pan off the heat and add the lime juice.
- Put the chickpeas and bell peppers in a large bowl and spoon over the dressing. Leave the chickpeas to marinate for at least an hour before spooning into butter lettuce leaves and serving
You may have noticed I took a week off of blogging. After the go-go-go of September (The release of my cookbook, VeganMoFo, and announcing my Autumn Time Restoration) I was FRIED, and so ready to have some time away from the computer. I am returning to you today almost-completely-refreshed (maybe not 100%, but I’m gettin’ there) and I can’t wait to share with you some pictures from the cookbook’s release party. It was a totally wonderful time, and I am so grateful to the lovely people who supported me and Melissa in our fairly hair-brained scheme to put a cookbook together in a month and celebrate with a five-course backyard bash. Without the guests, the show wouldn’t have happened, so holy hell. This one goes out to the 20 folks who dined in my backyard last night.
I woke up Sunday and the first thing I did was start harvesting from my garden. These heirloom tomatoes went straight into the coconutty masala-style chickpeas, and lemons, apples, and pears were used as table garnish. This is the first year I have really grown some of my own food (with more help from my super-gardener roommate than I would like to admit, but hey! It is a start, right?) and I am SO excited about it. Getting tomatoes from the yard as opposed to the grocery store? Hell yeah. I’m all about that.
Those chickpeas contained more onions, garlic, and fresh spices than I have used all month. I have been so busy that my meals have become decidedly a bit lazy, and as I chopped and sauteed I made note of the fact that I could easily put a little more effort into my own day-to-day meal prep. If all it takes is a 40 second dry-sautee to make my food smell mouth-wateringly awesome, well then shit. I should probably do that.
At some point Melissa and I both realized we had hardly eaten anything green. Between prepping carrots and mango we blended up fresh dinosaur kale, a local and organic grapefruit , and some crushed ice. I had doubts about this smoothie, but Melissa was confident, and she was super right. Did you know that when you blend a grapefruit it gets creamy? No? Well, now you do. You’re welcome.
One of the most challenging aspects of the meal was having appropriate vessels to serve our food in, without going out and buying a whole bunch of dishes that my house doesn’t want or need. We ended up serving our mocktails (Sponsored by the ever-awesome KeVita) in mason jars, and our spicy garlic-infused popcorn in thrift store mugs that my house already owned. It worked beautifully.
KeVita love. (Stay tuned for TWO recipes for KeVita mocktails. This probiotic beverage has straight up changed the way I digest, and tastes awesome as hell. Drink it daily, for reals! Your guts will thank you)
Biggest shout out ever to this beautiful woman. Melissa has TIRELESSLY worked with me on this cookbook and party combo and has been patient, loving, and hilarious. She busts her ass more than anyone I know and the result is delicious, delicious granola, bar bites, and crackers. Support her, for goodness sakes!
An hour before go-time, trying to breathe all the goodness in. These flowers were the first I’ve ever bought, and they tied the whole table together. I’m making a note of this for the future.
(Curious about our menu? Check it out! dinner menu)