tag:blogger.com,1999:blog-84971795896691185982024-03-13T18:27:19.913-07:00Amy's Nutritarian KitchenAmy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.comBlogger268125tag:blogger.com,1999:blog-8497179589669118598.post-62816739053112188622023-08-20T06:30:00.003-07:002023-08-20T06:30:00.128-07:00Nutritarian Revamp Week 4 Meal Plan<p> Hiya! </p><p>We are back from our August vacations and I’ll be honest - I’m feeling a bit scatterbrained and disorganized. Does anyone else feel like your home is super messy and cluttered after spending time at an Airbnb? It always makes me realize how little we really need day-to-day… so I feel a big decluttering session coming soon. I actually started on that this week by reorganizing the kids closets and getting Ben set on clothes for the new school year. Now I need to deal with our closet and family spaces. 🤪</p><p>We had a little heat wave when we got home earlier this week (heat wave by PNW standards, at least), so we ate from the pantry/freezer for a few days and I didn't end up shopping for the week 4 menu until just a day or two ago. I've had the recipes for week 4 in the works since before our trip, but it was so exciting to shop for and start cooking to get ready for another week of 100% Nutritarian eating.</p><p>The recipes this week are inspired by our trips. First, we spent several days in Oahu for Kevin's brother's wedding, where I, yet again, scored big time in the SIL department! This was the kids' first flight ever and it went better than expected. Seeing travel day from a kid's perspective, there is so. much. waiting! Once in Hawaii we had a few beach days and a day at a big water park. We also had a few wedding festivities to go to, including the wedding itself. On our first day there Kevin did a quick grocery shop and scored us some delicious fruit including some ice cream bananas, coconut, mango, and dragon fruit. In this week's meal plan, breakfasts and the dessert muffin have some of those tropical fruit flavors!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwesj460zzA8pd3jNZAsXg_Py8nR8u3dYInDwUoEzu057G06qAPl-L1U7bFxrs2AvyWdY6ODKqgoFwaC8wzoKX8dqWIGt2uZ1ViR4DQ8TpbhB1jZXUCJwUhRxzNVxBAGD8elq7Ka-xLSCqXmcvjl7MvdG-SeA78vVzhKKbXHe9r9UCJTjqMJ-tTnuZonD/s4032/IMG_2111.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwesj460zzA8pd3jNZAsXg_Py8nR8u3dYInDwUoEzu057G06qAPl-L1U7bFxrs2AvyWdY6ODKqgoFwaC8wzoKX8dqWIGt2uZ1ViR4DQ8TpbhB1jZXUCJwUhRxzNVxBAGD8elq7Ka-xLSCqXmcvjl7MvdG-SeA78vVzhKKbXHe9r9UCJTjqMJ-tTnuZonD/w150-h200/IMG_2111.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoHXAifjiTisxgtIRZtE7aEGoaO9RpZQKfJPqpYSi_Isv3Af6Gw8gIYJr7-guCVBchHfYaSnMYXkxfXKtlh7rsBIhqAapi4CachdiVPuuATb-qPMkdDeUvTCJ1y1pbNZ5X2C4YQUaabkQuuMU_E-5dJ4mJa60mVpNAdizqs41eXxcMN_b0OYVwqgG_v8T/s4032/IMG_4185.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoHXAifjiTisxgtIRZtE7aEGoaO9RpZQKfJPqpYSi_Isv3Af6Gw8gIYJr7-guCVBchHfYaSnMYXkxfXKtlh7rsBIhqAapi4CachdiVPuuATb-qPMkdDeUvTCJ1y1pbNZ5X2C4YQUaabkQuuMU_E-5dJ4mJa60mVpNAdizqs41eXxcMN_b0OYVwqgG_v8T/w150-h200/IMG_4185.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbY_1Q3h_q17zxPso0h47Q3OeaCC8EGnrujv9RNJiJvaJ8OXh_-O-bVZMwDeUbYTISb1XVjiUMKKVfAqD_mXC7Vl1qs0ANUjyZdHNx4m3B7cXFEhJxxJTbZoJn1AKCEJUE4tUgnnlL3eoq4-pkr3fRXXalfL3Lh1C-6mzob3diMBNYZmzUxNuTX4MTOP7/s3088/IMG_4187.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbY_1Q3h_q17zxPso0h47Q3OeaCC8EGnrujv9RNJiJvaJ8OXh_-O-bVZMwDeUbYTISb1XVjiUMKKVfAqD_mXC7Vl1qs0ANUjyZdHNx4m3B7cXFEhJxxJTbZoJn1AKCEJUE4tUgnnlL3eoq4-pkr3fRXXalfL3Lh1C-6mzob3diMBNYZmzUxNuTX4MTOP7/w150-h200/IMG_4187.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;">Off to Hawaii! The kids were excited for their first flight.</div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHMKUL6Yjw0fcSWfkkc8Ng_2U9xskyob4Os6CT_k_BCkhEWKLvptVK91NIVjaH01IuWYfWa9rBUh1T16tvdFijzgnEQc8No58ddz4kg_EWFmMM2dc4Z5VoXcb2JqU5dePj321bVkQ4B0WgXALW6H9IzMXjuYqjAVDfdytOoDwc_Wsrn1zqqooL4iN11n0/s4032/71288349003__FBD0EB6A-14DD-42D0-8BF6-59A481ACB8BD.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHMKUL6Yjw0fcSWfkkc8Ng_2U9xskyob4Os6CT_k_BCkhEWKLvptVK91NIVjaH01IuWYfWa9rBUh1T16tvdFijzgnEQc8No58ddz4kg_EWFmMM2dc4Z5VoXcb2JqU5dePj321bVkQ4B0WgXALW6H9IzMXjuYqjAVDfdytOoDwc_Wsrn1zqqooL4iN11n0/w300-h400/71288349003__FBD0EB6A-14DD-42D0-8BF6-59A481ACB8BD.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The kids were so done with waiting by the end of the day.<br /><br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-zrzAaaRL8CDcRTytmK9iS6kp_6dNs66vCx9fXOb6pfHgDbgOwjHFxAfstZ1AnG6A0gMJ_tL-CugW-NOppZmKiJU_7izCjuYziNLPCq7TjukR_agnmtd8H8U0aaLM2e4kab8pwSldFf0MDEwogasLgoMAvIC9AvvJ1TJDYXcmZNM9Ycuqp4dEnyLybSt/s4032/71289287719__CFA4B2E6-DE6B-4BF0-85FF-D6132A57F78D.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-zrzAaaRL8CDcRTytmK9iS6kp_6dNs66vCx9fXOb6pfHgDbgOwjHFxAfstZ1AnG6A0gMJ_tL-CugW-NOppZmKiJU_7izCjuYziNLPCq7TjukR_agnmtd8H8U0aaLM2e4kab8pwSldFf0MDEwogasLgoMAvIC9AvvJ1TJDYXcmZNM9Ycuqp4dEnyLybSt/w400-h300/71289287719__CFA4B2E6-DE6B-4BF0-85FF-D6132A57F78D.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Their first island nap was soooo needed.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidQMbn00mpqlA3PQRZpWJVGRJB_XOxr0roOY4nSdNRBfKbCrdLlZW2zKnj-SS0xZu0ONiwQuS6pEfXUQvIGmUXhaGG_MKhlseSbzg7jaMMrcfKzg9R6clDNcxSwRYpfkCzPisGQBOZaeXH1v1xeAdDE2biE4IKD01gsoKzSm29N4LJps0v5bjQMCkyE1v/s4032/IMG_2146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidQMbn00mpqlA3PQRZpWJVGRJB_XOxr0roOY4nSdNRBfKbCrdLlZW2zKnj-SS0xZu0ONiwQuS6pEfXUQvIGmUXhaGG_MKhlseSbzg7jaMMrcfKzg9R6clDNcxSwRYpfkCzPisGQBOZaeXH1v1xeAdDE2biE4IKD01gsoKzSm29N4LJps0v5bjQMCkyE1v/w300-h400/IMG_2146.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our fruit feast! The ice cream bananas were amazing! </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAzlG8iNi5neSlYt_gOJerIbMATFn32R58aEHQapdv7FkQkomEVR75f9qUFFWuC29Z-ebydl5bX3EQNm0ub7EP7X6fJNnV14SA3RW7Nexe4796NJyyveevSbX3DIoPGy2ZrX8ZrTzDi7xrMh_bj5q7hZajyvIx2AJRPl1RPbOwVZ6_VHTdJbs0Axc50sV/s3088/IMG_2179.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3088" data-original-width="2316" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAzlG8iNi5neSlYt_gOJerIbMATFn32R58aEHQapdv7FkQkomEVR75f9qUFFWuC29Z-ebydl5bX3EQNm0ub7EP7X6fJNnV14SA3RW7Nexe4796NJyyveevSbX3DIoPGy2ZrX8ZrTzDi7xrMh_bj5q7hZajyvIx2AJRPl1RPbOwVZ6_VHTdJbs0Axc50sV/w480-h640/IMG_2179.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We played so hard at the beach near our Airbnb. <br />The kids loved building sand castles and wading in the water.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHiBdB74qFTLN_c8J19_uxhyT2jMuOnIsO33TEMo5BMJ8_mSPhlUNy3AIF8S-7iEVDvQdDKqqYchj3imOQ7Tma_qmPDjWeYkMIYKgvGlKBTow1bT3_alqlaRnUkOIrZd2zjFpQWejCaxICVPDHeVK_musi_u82MNWe9F6sLexRRM2wD-KTqxVmiBIes2q/s4032/IMG_2226.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHiBdB74qFTLN_c8J19_uxhyT2jMuOnIsO33TEMo5BMJ8_mSPhlUNy3AIF8S-7iEVDvQdDKqqYchj3imOQ7Tma_qmPDjWeYkMIYKgvGlKBTow1bT3_alqlaRnUkOIrZd2zjFpQWejCaxICVPDHeVK_musi_u82MNWe9F6sLexRRM2wD-KTqxVmiBIes2q/w640-h480/IMG_2226.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We got to spend our last night watching the sunset with the newlyweds.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxqI_-jJOzPNpEYP1R9mIfhYErNZUokbyDtmxEU1C0OMxdrPojymnW0c4XjonP3QYn1VJSXxHKApmcR4uYrq09myQXTYBrlBH91hxIvn9jWpzw2G8rWojZ4c2DxcBVDt_FwgcglX7bPJ1bgdKmpJWNu6rlomQdeVBPdmb8LTa-bwgSO8JMAdpE10nxUi1/s3088/IMG_4215.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3088" data-original-width="2316" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxqI_-jJOzPNpEYP1R9mIfhYErNZUokbyDtmxEU1C0OMxdrPojymnW0c4XjonP3QYn1VJSXxHKApmcR4uYrq09myQXTYBrlBH91hxIvn9jWpzw2G8rWojZ4c2DxcBVDt_FwgcglX7bPJ1bgdKmpJWNu6rlomQdeVBPdmb8LTa-bwgSO8JMAdpE10nxUi1/w300-h400/IMG_4215.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kevin and I even got a date night in while the <br />in-laws monitor watched the kids one night.</td></tr></tbody></table><p>After Hawaii, we were home for two days (pantry and freezer eating mostly), then off to my hometown for a friend's wedding and spending time with my parents. Most of the recipes this week come from my Nutri-mama. Her and my dad have been plant-based for over 10 years and she has cultivated several killer recipes over the years. This week we have a Ginger Dressing and Osaka Sauce - both inspired by a local small chain teriyaki style noodle restaurant in my hometown. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlwevHt0HsuSBEPoLkFNXZvzMvsKGa94_M9V8SKWLoD_Zwxqrht-EWXD5Uqz7EjrgVhHiHJFYZZip5KiPJQ622urbG_Ce3Vj0-Oh1OD1AhCS1qAFwLOgOoJRTwEOIWRNbZiIRFfK9kT28iLvoXOi8JwXacH8vtS64yXTbIPt9aknsFbyxgW4Kc_YICPOE/s4032/IMG_0183%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlwevHt0HsuSBEPoLkFNXZvzMvsKGa94_M9V8SKWLoD_Zwxqrht-EWXD5Uqz7EjrgVhHiHJFYZZip5KiPJQ622urbG_Ce3Vj0-Oh1OD1AhCS1qAFwLOgOoJRTwEOIWRNbZiIRFfK9kT28iLvoXOi8JwXacH8vtS64yXTbIPt9aknsFbyxgW4Kc_YICPOE/w300-h400/IMG_0183%20(1).jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lala and my Nutri-mama at a water park in town. <br />Ben and Grandpa were too busy in the lazy river to bother posing for a picture.</td></tr></tbody></table><br /><p>For our other sauce, I've included my mom's Creamy Pesto Sauce. My mom gardens every year -- she would tell you she has a brown thumb, but trust me, it is greener than mine! -- and a few years ago she had some fresh basil plants super produce! She was up to her eyeballs in basil and froze a good amount of her harvest. So, her creamy pesto sauce became a regular in her recipe rotation.</p><p>The other recipe from my mom is written as a recipe, but she essentially told me "little bit of this, little bit of that" when I asked her for her recipe. It is essentially her go-to formula that she uses to make a vegetable bean soup once a week or so. It is a little different every time depending on the veggies she has on hand, but always warm and comforting and delicious.</p><p></p><h1 style="text-align: left;"><span style="font-size: large;"><span>For the Nutritarian Revamp Week 4 Meal Plan <a href="https://www.amysnutritariankitchen.com/p/nutritarian-revamp-meal-plan-week-4.html" target="_blank">CLICK HERE</a>.<br /></span><span>For links to all of the Nutritarian Revamp Meal Plans <a href="https://www.amysnutritariankitchen.com/p/nutritarian-revamp-all-weeks.html" target="_blank">CLICK HERE</a>.</span></span></h1><div><br /></div><div><span style="font-size: large;">Mango Chia Pudding from this week's meal plan. I'm probably going to have to make a second batch for myself this week, it is that good!</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdIoSyCFbNSL9ZijMxmgj_r3NZlXLRIY-LXlvKD6cmiUFdSpRfhIhmARixQmx2NcOBle_aqmFxNeKnHtKlYNrXXGN-EPprkjLoh02IRTkgQ7l7pdhzBYwNIQMKSwwTAwoJO2vUnAA0Fm3E3kUlE8zQl-LmQziHYH9IwS4ApjnXZa8wFyPIRL7qrznoVQ_/s4032/IMG_4326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdIoSyCFbNSL9ZijMxmgj_r3NZlXLRIY-LXlvKD6cmiUFdSpRfhIhmARixQmx2NcOBle_aqmFxNeKnHtKlYNrXXGN-EPprkjLoh02IRTkgQ7l7pdhzBYwNIQMKSwwTAwoJO2vUnAA0Fm3E3kUlE8zQl-LmQziHYH9IwS4ApjnXZa8wFyPIRL7qrznoVQ_/w480-h640/IMG_4326.jpg" width="480" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Until next week, my friends. Eat your veggies, move your body, get some rest, and love yourself.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Health and Happiness,</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Amy</span></div>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-15082724261948914122023-07-30T07:00:00.001-07:002023-07-30T07:00:00.141-07:00Nutriarian Revamp! Week 3 Meal Plan<p> Hello lovelies,</p><p>I am over three weeks into my Nutritarian Revamp and I feel like I have hit such a great rhythm! I feel like a huge part of that is the planning and preparation I have been doing with my weekly meal plan menus. </p><p>Today I am sharing my week 3 meal plan that includes some wonderful summer produce. Including zucchini, yellow squash, sweet cherries, and mango. This week you guys also get to try my absolute favorite green smoothie. I am forever a chocolate lover! This smoothie features cocoa powder, cherries, and kale, but includes rolled oats and beans to add in fiber and keep you full for longer on your busy mornings. I got you!</p><p>I have seriously loved cranking out these menu plans and I plan to continue, but for the first portion of August, my family and I have a few trips planned (one tropical, one to my hometown and I'm so excited!), so I will be taking a short break. I will be back with Week 4 on August 20th, but until then, in this week's menu I have included links to the first two weeks of meal plans if you would like to revisit them, and I have also included a few bonus recipes to add into your rotation that include my favorite crowd-pleaser hummus.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBNHpwbh_6z0DIxx9w9887_k0gHn6XiKeS-dpCDgI0aXI96wBSAHWpeng52rkKqFZgySq7_GHiGUMyJR5gL4shrbgPoJvxFlDZpcBh51aTFwyUyP2kJdjQGx7bY52MNBzO-rx-rqBFJbb4W40wyNqlmYePSgvw-cmj-nBZ9ZJA48ngF34VEv5fqgIXZZO/s1966/Mango%20Carrot%20Ginger%20Dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1966" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBNHpwbh_6z0DIxx9w9887_k0gHn6XiKeS-dpCDgI0aXI96wBSAHWpeng52rkKqFZgySq7_GHiGUMyJR5gL4shrbgPoJvxFlDZpcBh51aTFwyUyP2kJdjQGx7bY52MNBzO-rx-rqBFJbb4W40wyNqlmYePSgvw-cmj-nBZ9ZJA48ngF34VEv5fqgIXZZO/w640-h488/Mango%20Carrot%20Ginger%20Dressing.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>My food photography this week is a little underwhelming because I've been busy with a few job interviews and getting ready for our trips. But what you need to know is that these recipes are delicious! </p><p>As for an update with how coming back to this way of eating has gone for me - it has been amazing! I am feeling so satisfied with the bigger volumes of foods. I don't know if it is because it is summer and fresh fruit is ripe and abundant or if my taste buds are adjusting back to enjoying natural plant foods, but I just can't get enough watermelon, mangoes, and cherries! I bought 4 huge bags of cherries this week (on sale for only $0.98/lb, yeah!), and froze a good portion of them to have for the Chocolate Cherry Green Smoothie this week. </p><p>My hubby is still (still.... ugh) not very plant-based, but he has been participating in a simple version of a salad most days. I have had to make some non-nutritarian foods for guests in the last few weeks including some white flour breads and sugary cookies. At first I was nervous that I would have some big cravings hit, but that really didn't happen. Because I had my dessert muffins made ahead of time and plenty of fresh fruit, I didn't even want any of the cookies. And my digestion has been going so nicely, I wasn't even tempted to have any of the breads that might disrupt that.</p><p>I have reached the point where I really don't put a lot of value into what the scale says or how it moves. My health and wellbeing is my main focus - things like energy, sleep quality, stamina, and mental health are what I am after. BUT if you wanted to know my progress I have lost over 7 lbs in these first few weeks. </p><p>Now, if you are here for the link to Week 3 of my meal plans, here you go:</p><h2 style="text-align: center;"><span style="background-color: #fcff01;"><a href="https://www.amysnutritariankitchen.com/p/nutritarian-revamp-meal-plan-week-3.html">Nutritarian Revamp Week 3 Meal Plan (download link)</a></span></h2><p>See you again in a few weeks!</p>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-41884635721399490572023-07-23T06:00:00.008-07:002023-07-29T13:07:02.509-07:00Nutritarian Revamp! Week 2 Meal PlanHere we are! I'm two weeks into my Nutritarian Revamp! <div><br /></div><div>If you have been following along on <a href="https://www.instagram.com/amysnutritariankitchen/">Instagram</a>, I posted reels of my day-to-day for the first 5 days. This was so fun, but so tiring! This week, I showed off some of my meals through stories as well as my grocery haul. Since getting back into the Nutritarian way of eating, I really forgot how much fresh produce we go through, especially on days when Kevin is also having a large salad. So, at the end of the week, we were ready for a produce restock.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFejnRmyd4r7UaSBizX5RcO3ROKCNSFSKDHM-VIrFyUg2745StzNqUZjFedbukcXYpL7yWFP2IgE8yRj0el2JqKqdKJGwtkbw3mlpjY_-T7UT9jS3yjE44u4zuexlPxSz9bEU8bul22wPC8GlVF6r_YRHc4WfapFR_6ljcZhZ2o2GUjVgVG4kK6hIO9oE-/s2080/9B51501E-10B5-4AA8-ABB1-F34F63CB8D28.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2080" data-original-width="1170" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFejnRmyd4r7UaSBizX5RcO3ROKCNSFSKDHM-VIrFyUg2745StzNqUZjFedbukcXYpL7yWFP2IgE8yRj0el2JqKqdKJGwtkbw3mlpjY_-T7UT9jS3yjE44u4zuexlPxSz9bEU8bul22wPC8GlVF6r_YRHc4WfapFR_6ljcZhZ2o2GUjVgVG4kK6hIO9oE-/w113-h200/9B51501E-10B5-4AA8-ABB1-F34F63CB8D28.JPG" width="113" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6yhj85nuyPY2axmXqdW9gkMrA3f-gnfKsV6MFkCKk66MVS6_tsk2KSZPZo9LsdoyuQkfeZvBatLuAkIjSFLXUjiJgTLZLEsyZmRhk3B0FEC1XEJklm_hEemGePdjK5cdqTMslCAHTEJFbTZfjvTS0wJVJ60TsErgEtUhMmaZ67VbhnQluq2jut7bNQq7/s4032/IMG-3902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6yhj85nuyPY2axmXqdW9gkMrA3f-gnfKsV6MFkCKk66MVS6_tsk2KSZPZo9LsdoyuQkfeZvBatLuAkIjSFLXUjiJgTLZLEsyZmRhk3B0FEC1XEJklm_hEemGePdjK5cdqTMslCAHTEJFbTZfjvTS0wJVJ60TsErgEtUhMmaZ67VbhnQluq2jut7bNQq7/w200-h150/IMG-3902.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJlYl5pcOEk_3NwEEWiN7Y6u5IjJ2rHNLzwUk1zx4ktMPmOn7eQK-KjUYK-XW6RW4In5JEcKHe5b92C20OoSJgaF1UQasERnnDT1x_-fOCGdDeFMDIQSrlarKt7WnGPGdupc-sWQJOT2gDwpt1icFxkXmWQvosPTyhV2_kaldRH5PVFuAoCS_lVaw3i2y/s1814/grocery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1814" data-original-width="1170" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJlYl5pcOEk_3NwEEWiN7Y6u5IjJ2rHNLzwUk1zx4ktMPmOn7eQK-KjUYK-XW6RW4In5JEcKHe5b92C20OoSJgaF1UQasERnnDT1x_-fOCGdDeFMDIQSrlarKt7WnGPGdupc-sWQJOT2gDwpt1icFxkXmWQvosPTyhV2_kaldRH5PVFuAoCS_lVaw3i2y/w129-h200/grocery.jpg" width="129" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>I'm finding that going into my second week back, I am starting to really crave and enjoy my salads as the favorite part of my meal. It might be because the weather has been so warm, but salads are just hitting the spot right now. I've also been enjoying ALL of the summer fresh fruit. Mangos, cherries, watermelon... yum!</div><div><br /></div><div>My inflammation has gone down a lot since starting! I can tell that I'm sleeping better and my moods are more level throughout the day. I am starting to feel more in-tuned with my hunger and satiation levels, so I'm starting to not want as much during my evening meal so that I am not still feeling full by bedtime. Each day last week felt like the longest day as I was uncomfortable and getting back into the habits I wanted to have, but this week just flew by. I hardly had to do any thinking about what I was going to eat. I didn't stress about meal times, even though a few lunches were delayed from kid activities. It was kind of nice to be on autopilot and know that what I needed and wanted to eat was already in the fridge and mostly prepped.</div><div><br /></div><div>Just like last week, I found that I had so much success sticking with Nutritarian eating because I planned ahead and had my recipes and grocery list ready to go. I decided for now to keep offering up the free meal plans for download, so if you want you can join in too. :) Here is a link to the blog post about <a href="http://amysnutritariankitchen.blogspot.com/2023/07/revampweek1.html" target="_blank">Week 1</a> if you want to start from the beginning. </div><div><br /></div><div>I will have Week 3 out next Sunday (July 30th), and then I will be taking a short break for a family trip to Hawaii and then to my hometown for the first part of August. Expect Week 4 on August 20th! In the meantime, I will be posting on Instagram all about my travel to Hawaii and (hopefully) all of the fresh tropical fruit I get to eat!</div><div><br /></div><div>I hope this week is wonderful for you however you spend it, and that you find peace in how you are eating and the joy you find in life outside of food.</div><div><br /></div><h2 style="text-align: center;"><span style="background-color: #fcff01;"><a href="https://www.amysnutritariankitchen.com/p/nutritarian-revamp-week-2.html">Nutritarian Revamp Week 2 Meal Plan (download link)</a></span></h2><div>
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Amy</i></span><br /><br /><br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-24669977188830575192023-07-16T15:29:00.012-07:002023-07-29T13:07:30.063-07:00Nutritarian Revamp! Week 1 Meal Plan<h3 style="text-align: left;">*****Scroll down for the Week 1 Nutritarian Revamp Meal Plan!***** </h3>So, I don't know about you, but I am tired of the phrase "fell off the wagon", or "fell off plan" or "off my diet". Let's do a quick re-branding of that for our success and our mental health. I'm calling this a "Nutritarian Revamp"! Call it what you will, but for me, I know that I haven't been feeling great and I needed to reset and revamp some of my Nutritarian habits that have fallen away over these last few years.<div><br /></div><div>This has been a long time coming, but I realized that I need to make some serious moves to rebuild habits that will serve me for a long and healthy life, and the habits I have had lately are no longer sustainable. It's taken me some time, a bit of therapy, and lots of self-love and understanding to come to the realization that I'm ready to dive back into a Nutritarian lifestyle, but with the motivation to take care of my body and my health by building long-term sustainable habits, rather than a place of self-loathing which often meant periods of over restriction and bingeing -- but that is a story for another day.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJakBvC2X9PotyUcF5aae6jNugW0oFH-QbqK3qqW4lh4mqRqf703KcqOglnJoLuUDihrykOn51Z0fRXQaklOcnR-LzsDL0QLzz5yFlORbUhJpzDmNBC6MZQj0SEroKymHizSmhQ4QMX1r3USD98gBtLxnWrcEusfmrGTtblFFatrOWal2Iv2t0p_Lh4UP/s2015/IMG-3835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="1170" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJakBvC2X9PotyUcF5aae6jNugW0oFH-QbqK3qqW4lh4mqRqf703KcqOglnJoLuUDihrykOn51Z0fRXQaklOcnR-LzsDL0QLzz5yFlORbUhJpzDmNBC6MZQj0SEroKymHizSmhQ4QMX1r3USD98gBtLxnWrcEusfmrGTtblFFatrOWal2Iv2t0p_Lh4UP/s320/IMG-3835.jpg" width="186" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZ6A3x9UDlexBOLj-HUnSd_J7gjh4IYpRJF3FidVp7d4NNQ8JM7_Y-rKVj1HoKCE5WEyQy60pa8Cu163M9bdQN4UM_trbY4HdHcll6MPCLPw5W58rLQQ-U-EpsVwgxYHfEtpvOA2oBHYlVgfDyCYn0wpjCEethDzvId3YVs1gk3ooDbgRf8VTUlwWvOth/s1716/IMG-3837.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1716" data-original-width="1170" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZ6A3x9UDlexBOLj-HUnSd_J7gjh4IYpRJF3FidVp7d4NNQ8JM7_Y-rKVj1HoKCE5WEyQy60pa8Cu163M9bdQN4UM_trbY4HdHcll6MPCLPw5W58rLQQ-U-EpsVwgxYHfEtpvOA2oBHYlVgfDyCYn0wpjCEethDzvId3YVs1gk3ooDbgRf8VTUlwWvOth/w196-h288/IMG-3837.jpg" width="196" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQVOYhqBFfXDozjkTr7Avvw6UBw674Sag7PlfuH7khnx5vQqHfcZOBFyogcxgVRVFZLUEwZ5zmNm5CAvyPMudKQPEH3vHPTeoZE2yfyCKtxsJryQWQUYWJJMff7RkIX3VkDPvPo3_D7pK7Q7tNyk-mjPFlzLFu2LC5b0X0zYB_Es17CEw86b7X_EKt_hv/s2020/IMG-3838.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2020" data-original-width="1170" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQVOYhqBFfXDozjkTr7Avvw6UBw674Sag7PlfuH7khnx5vQqHfcZOBFyogcxgVRVFZLUEwZ5zmNm5CAvyPMudKQPEH3vHPTeoZE2yfyCKtxsJryQWQUYWJJMff7RkIX3VkDPvPo3_D7pK7Q7tNyk-mjPFlzLFu2LC5b0X0zYB_Es17CEw86b7X_EKt_hv/s320/IMG-3838.jpg" width="185" /></a></div><br /><div style="text-align: center;"><span style="font-size: x-small;">Some of the meals I've had this week, with a killer Berry Walnut Dressing for my salads!</span></div><div><br /></div><div>A week ago, last weekend, we had spent all day at BBQ birthday party at a friend's house. While the party was so fun to see friends and enjoy the Seattle sunshine, I felt awful from the beer and BBQ foods. I woke up the next morning so inflamed, bloated, dehydrated, and just plain unwell. That day I had a birthday party to take Ben to, then we had a Costco trip planned for a few groceries and I <i>knew</i> "It is time." Time to get some fruits and veggies in this body. Time to clear out this inflammation that has been plaguing me on and off for years. Time to stop sleeping fitfully and waking up with back pain. Time to stop waiting until after XYZ time to be ready. Time for a revamp.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVsgmppho-I_Di-xNmEvrcdjUCiwvYlqZOmY23jAltDMCWQR5WKtwJpppPSSjH6CnUggFqFBTaNv_uegK9RkzfEY01XIs6yX9cdrLgOpE75GaV0mw0Jz5I7T_Q9WTkKG7xheo5xQpn0XvzDG_7qsE-ejZC3kKuJULg37HB5wrZpd6dPWrZgSyOZJKM_rM/s498/it-istime.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="498" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVsgmppho-I_Di-xNmEvrcdjUCiwvYlqZOmY23jAltDMCWQR5WKtwJpppPSSjH6CnUggFqFBTaNv_uegK9RkzfEY01XIs6yX9cdrLgOpE75GaV0mw0Jz5I7T_Q9WTkKG7xheo5xQpn0XvzDG_7qsE-ejZC3kKuJULg37HB5wrZpd6dPWrZgSyOZJKM_rM/s320/it-istime.gif" width="320" /></a></div><div><br /></div><div>I created this meal plan for myself for the first week or so, and I thought I'd share it in a little guide with a shopping list, recipes, and other info that helps me. If you're in the same boat as me and working on getting back to better habits, or if you are a veteran looking for some new recipes, or if you just want to dabble and take a few tips from me. Consider this my gift to you for following along, but if you would like to there is sponsorship information in the PDF download. :)</div><div><br /></div><h2 style="text-align: center;"><a href="https://www.amysnutritariankitchen.com/p/nutritarian-revamp-week-1.html" style="background-color: #fcff01;">Nutritarian Revamp Week 1 Meal Plan (Download link)</a></h2><div><br /></div><div><span style="font-size: medium;">Make sure to follow along daily as I post on <a href="https://www.instagram.com/amysnutritariankitchen/">Instagram</a>.</span></div><div><br /></div><div>If you aren't interested in the meal plan, I still got you with this new graphic I made for the basic Nutritarian daily goals that I am working towards. There is a <a href="https://drive.google.com/file/d/1U1O9zvspm77k51O-FSHFnQO76_JQ8Ivq/view?usp=drive_link">PDF</a> and <a href="https://drive.google.com/file/d/1Zzi_UYvoO4znK3n9_tTu6Z-zeUd6sCB4/view?usp=drive_link" target="_blank">JPG</a> version for downloading. Feel free to print or use it as you'd like. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzZQsj5TsKZWXrDl9qrreKzE1cmfkI4ak82GIlQxcRgwRZZUQPoiu1N5fnEqIQBbc64qKw2-UQiuDWA2C2DOVpoRjJdtR7XS-3Qv3Oq59LgUcgZb6saxSaF5x0Km6xDwK5o8QPhBj0qcJM3IizAALi5nFHTKfVV9UohZJmdMAtr9YnFxawsWTD2RDMMvA/s2000/Nutritairan%20Revamp%20Checklist.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1414" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzZQsj5TsKZWXrDl9qrreKzE1cmfkI4ak82GIlQxcRgwRZZUQPoiu1N5fnEqIQBbc64qKw2-UQiuDWA2C2DOVpoRjJdtR7XS-3Qv3Oq59LgUcgZb6saxSaF5x0Km6xDwK5o8QPhBj0qcJM3IizAALi5nFHTKfVV9UohZJmdMAtr9YnFxawsWTD2RDMMvA/w323-h458/Nutritairan%20Revamp%20Checklist.jpg" width="323" /></a></div><div><br /></div><div><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Amy</i></span><br />
<br /><br />
<br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-15402151472805714912020-10-07T12:00:00.001-07:002020-10-07T12:00:10.829-07:00The Perfect Pre-Mixed Oatmeal Blend<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you've ever breastfed or been friends with someone who has, you know oatmeal is the best. It is filling when you are recovering from birth and trying to survive those newborn days, plus it has the added benefit of helping to maintain your milk supply. I am all for letting plant foods work their magic on our bodies. </div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: left;">During this pregnancy, and most of the time when I’m not pregnant, my two go-to breakfasts are green smoothies and oatmeal. Lately, I have been enjoying raw oatmeal bowls with defrosted berries, homemade almond milk, and lots of extra goodies like dried fruit, nuts, seeds, and coconut. I decided it was in my best postpartum-interest to make a pre-mixed container of oats and dried goodies for the hubby to scoop, mix with fruit and almond milk, and serve me those much-needed calories while I was recovering. </div><div style="text-align: left;"><br /></div><div><div style="text-align: left;">This recipe is what I came up with for my preferences and needs, but feel free to change the ingredients and amounts to suit your needs. The rolled oat mixture can be used raw, as I enjoyed it this summer, as well as cooked by stove top or microwave. I provide all of those preparation options in the Instructions below. Enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">(Note, I combined my mixture in a VERY large bowl and in two batches.)</div><br />
<b><span style="font-size: x-large;">The Perfect Pre-Mixed Oatmeal Blend</span></b><br />
<i>Time: 10 minutes to prep</i><br />
<i>Servings: approx. 20 - 1 cup servings</i></div><div><i><br /></i></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjociyOid5IgzBOab3pqfCDgfFb-1IsrPKma2rJZg3IFzMo_OQVbyPWHfYOGnnASx1J7XoyjSKxKsWP1gQjMWZe0Ts0khfXSZP97ghZmnrA7XeH3alcSDyN6BHfUGFmg5bYfc2dtWi_ImnB/s4032/27F824B7-2AB3-469E-ACF7-02C236C1E4C9.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjociyOid5IgzBOab3pqfCDgfFb-1IsrPKma2rJZg3IFzMo_OQVbyPWHfYOGnnASx1J7XoyjSKxKsWP1gQjMWZe0Ts0khfXSZP97ghZmnrA7XeH3alcSDyN6BHfUGFmg5bYfc2dtWi_ImnB/w479-h640/27F824B7-2AB3-469E-ACF7-02C236C1E4C9.jpeg" width="479" /></a><i><br /></i>
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<b>Ingredients:</b><br />
10 cups rolled oats<br /> 5 cups unsweetened coconut (shredded or chips)<br /> 2 1/2 cups raisins (or other dried fruit)</div><div> 2 1/2 cups hemp seeds</div><div> 1 1/4 cup chopped nuts (I used almonds and walnuts)</div><div> 1 1/4 cup ground flaxseeds</div><div> 1 1/4 cup chia seeds (whole or ground)</div><div> 1/4 cup ground cinnamon<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1EViOFbzsk7p4bxUs4kj7OE-NGxgSxZ92ZRTqpg1ZsJrkKiCRBo19vk2xXFrVTuaOuGPfRfrBecCgj9wQdGWMsW1lb07tYeTiosZJtdWECUy5YHg7w222kL7COA4aQ6RoRGymFDih7zK/s4032/861B92F9-F2B7-4B0B-B0CB-F81303E84454.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1EViOFbzsk7p4bxUs4kj7OE-NGxgSxZ92ZRTqpg1ZsJrkKiCRBo19vk2xXFrVTuaOuGPfRfrBecCgj9wQdGWMsW1lb07tYeTiosZJtdWECUy5YHg7w222kL7COA4aQ6RoRGymFDih7zK/s640/861B92F9-F2B7-4B0B-B0CB-F81303E84454.jpeg" /></a><br />
<b><br /></b></div><div><b>I</b><b>nstructions:</b></div><div>
1.) In a VERY large bowl or container (or in two half batches), mix together all ingredients. Store in an air-tight jar or container in the fridge, scooping out 1 cup per serving. Use one of the following ways to prep and enjoy your oatmeal.<br /></div><div><ul style="text-align: left;"><li><b>Prep for Raw Oatmeal Bowl</b> - In a large soup bowl, mix together the following and enjoy:</li><ul><li>1 cup defrosted mixed berries</li><li>1/2 banana, sliced</li><li>1 cup Perfect Pre-Mix Oatmeal Blend</li><li>1/2-1 cup unsweetened plant milk</li><li>1/4 cup unsweetened plant-based yogurt (optional)</li></ul></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GCMqQpMdnx0xYs_Sm6OQDW4-PQDLTgfOFT29mGR30cZrxbFxC4mH6ZzKli8TG5PVm09lVFiKBU0rhdjdMHNIzPAIsUZ4wYcuqGnJQ4SS5aVecKBWD5XVJRRuJcnuumUtRyL6-pJY1qaS/s4032/46DD46D9-6280-4373-B3A7-00D679FB6CD7.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GCMqQpMdnx0xYs_Sm6OQDW4-PQDLTgfOFT29mGR30cZrxbFxC4mH6ZzKli8TG5PVm09lVFiKBU0rhdjdMHNIzPAIsUZ4wYcuqGnJQ4SS5aVecKBWD5XVJRRuJcnuumUtRyL6-pJY1qaS/w306-h410/46DD46D9-6280-4373-B3A7-00D679FB6CD7.jpeg" width="306" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vn3N-41g-glu7tM6sCgzVH6jsW5OPUIqcdDtFqmRxoM15UQ4ca7usLvwDWEM8d3VMVGLY1hhjdIvYjcCg8i2oPXnzJixD8DWTEYPznpRHk7AfUFu9Du6zJsZLjlGiFqsKipd6hhi4KJ4/s4032/51D7104A-A118-421B-856A-8A1A95DA234E.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vn3N-41g-glu7tM6sCgzVH6jsW5OPUIqcdDtFqmRxoM15UQ4ca7usLvwDWEM8d3VMVGLY1hhjdIvYjcCg8i2oPXnzJixD8DWTEYPznpRHk7AfUFu9Du6zJsZLjlGiFqsKipd6hhi4KJ4/w306-h410/51D7104A-A118-421B-856A-8A1A95DA234E.jpeg" width="306" /></a></div><ul style="text-align: left;"><li><b>Prep for a Hot Oatmeal Bowl using a Microwave</b> - In a large soup bowl, mix together the pre-mixed oatmeal and water, then microwave for 3 minutes on high, allow to cool for 2 minutes before adding fresh fruit and plant milk.</li><ul><li>1 cup Perfect Pre-Mix Oatmeal Blend</li><li>1 cup water</li><li>1/2 banana, sliced</li><li>1 cup fresh berries</li><li>1/2-1 cup unsweetened plant milk</li><li>1/4 cup unsweetened plant-based yogurt (optional)</li></ul></ul><ul style="text-align: left;"><li><b>Prep for a Hot Oatmeal Bowl on the Stovetop</b> - In a small saucepan, mix together the pre-mixed oatmeal and water and heat over medium heat, stirring occasionally. Allow to simmer for 5 minutes and remove from heat. Allow the oatmeal to cool for 2 minutes before serving with fresh fruit and plant milk.</li><ul><li>1 cup Perfect Pre-Mix Oatmeal Blend</li><li>1 1/4 cup water</li><li>1/2 banana</li><li>1 cup fresh berries</li><li>1/2-1 cup unsweetened plant milk</li><li>1/4 cup unsweetened plant-based yogurt (optional)</li></ul></ul><ul style="text-align: left;"><li><b>Bonus use! Add 1/2 cup of the Perfect Pre-Mix Oatmeal Blend to any smoothie to give it some extra oomph.</b></li></ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYdvpkYH_2ifSfs4m_XnzDIFfjHNHVsLYY10zeL2FoU-j-vuzukg-XH8zHNJ3sTiiDm49bgke3mD0Ok-7OjoOw33vvV5-sB9YGTFF2bJF23WiohUQ7Sk7tsd9YJHMTY2hb2agtlwG33S7/s4032/69418E18-97DA-4848-9AA1-F05855BACB98.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYdvpkYH_2ifSfs4m_XnzDIFfjHNHVsLYY10zeL2FoU-j-vuzukg-XH8zHNJ3sTiiDm49bgke3mD0Ok-7OjoOw33vvV5-sB9YGTFF2bJF23WiohUQ7Sk7tsd9YJHMTY2hb2agtlwG33S7/w384-h512/69418E18-97DA-4848-9AA1-F05855BACB98.jpeg" width="384" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCJ395eznT2-P9amNpHErs4La2i94c4HIqfpfvSaUFUUS90krPHOg05lfTiqnprePK9V0VIV8Ts3b4KU83JPh_Q-fr2JPKejTodaFKzCPaci7m_Lovf0CIyGUjTM9DkB4a86AJp8iwXI6/s4032/37910BFE-FA54-4284-A920-109CA4B3F9B9.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCJ395eznT2-P9amNpHErs4La2i94c4HIqfpfvSaUFUUS90krPHOg05lfTiqnprePK9V0VIV8Ts3b4KU83JPh_Q-fr2JPKejTodaFKzCPaci7m_Lovf0CIyGUjTM9DkB4a86AJp8iwXI6/w384-h512/37910BFE-FA54-4284-A920-109CA4B3F9B9.jpeg" width="384" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOjrrMkBrP0DPR4Y0Ltk5N5KM4NzAlrOvDWP8G3I_QazGv0kWnYkD2smmr99espZvgMjyAdy5Kk6mRJ0YZ7q0HYRGA0PWGeT0XO-gQiVMFt6qQSP6wMxD6oAWgSLns-LBCn-LTTaxQ4jY/s4032/CBA60D8D-0982-4728-864B-D45244D02376.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOjrrMkBrP0DPR4Y0Ltk5N5KM4NzAlrOvDWP8G3I_QazGv0kWnYkD2smmr99espZvgMjyAdy5Kk6mRJ0YZ7q0HYRGA0PWGeT0XO-gQiVMFt6qQSP6wMxD6oAWgSLns-LBCn-LTTaxQ4jY/w384-h512/CBA60D8D-0982-4728-864B-D45244D02376.jpeg" width="384" /></a><br />
<b>Amy's Notes:</b><br />I find it best to store this mix in the fridge. Since I have added ground flaxseeds, hemp seeds, and chia seeds - all of which I keep stored in the fridge on their own - refrigeration is best in my opinion.<br />
<b><br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3J1y1tfZN91A-ISHuW8ISXG4ltyVHe-vWizHPoBMp4Sh2oiHt27Zt4eziIK2HADYcIcgDS660XU9-giEaKGqoAHHf9A2XxF5pE-ysoZm977fa3798FrJ_KHP-X9QRaKSxOVpDWXQnY3Ey/s4032/8B95B000-9D42-40B9-B68F-AD213D5F351C.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3J1y1tfZN91A-ISHuW8ISXG4ltyVHe-vWizHPoBMp4Sh2oiHt27Zt4eziIK2HADYcIcgDS660XU9-giEaKGqoAHHf9A2XxF5pE-ysoZm977fa3798FrJ_KHP-X9QRaKSxOVpDWXQnY3Ey/w384-h512/8B95B000-9D42-40B9-B68F-AD213D5F351C.jpeg" width="384" /></a></div><div><br /></div><div>
<br />
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><i><br /></i></span>
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><i>Amy</i></span><br />
<br />
<br />
<!--Please call pinit.js only once per page-->
<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-74312919661412376712020-08-05T12:00:00.018-07:002020-08-05T12:00:05.380-07:00Date-Nut-Seed Energy BallsBeing pregnant in the summertime has not been so fun for me. You guys probably know by now that I really hate the heat. Give me an overcast 65-degree day over a sunshiny 80-degree day anytime. Maybe this is the ultimate result of growing up and living in the Pacific Northwest. <div><br /></div><div>When I was pregnant with Ben I made several batches of oatmeal lactation support cookies to have before and after labor, but there was no way I was going to turn on the oven this time around. So, these <i>raw </i>Date-Nut-Seed Energy balls were my solution.<div><br /></div><div>When pulling together the ingredients, I essentially wanted to make these little calorie-dense healthy fat bombs to give me energy before, during, and after labor. The fact that they store well in the freezer and taste great cold is a happy coincidence. They can also be stored in the fridge for some time, or on the counter for several days... if they last that long. <br />
<br />
<b><span style="font-size: x-large;">Date-Nut-Seed Energy Balls</span></b><br />
<i>Time: 15 minutes</i><br />
<i>Servings: 24 servings</i></div><div><i><br /></i></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqtxyz1CymaUmb6WD3jtWKeWrIlCFYTUvf6kkeISa8Ml2ZE5Wt1LTOG7yCkBXWbqzCqkRBuDUex73suM7fWCvrWtq1BVvdbjwFeMel00zyfJAz8AW_iNXl3GU92Td4nxQ_BQKtiYTRgh5/s4032/A4F3A103-CB49-45D8-A2DC-FF06145A506D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqtxyz1CymaUmb6WD3jtWKeWrIlCFYTUvf6kkeISa8Ml2ZE5Wt1LTOG7yCkBXWbqzCqkRBuDUex73suM7fWCvrWtq1BVvdbjwFeMel00zyfJAz8AW_iNXl3GU92Td4nxQ_BQKtiYTRgh5/s640/A4F3A103-CB49-45D8-A2DC-FF06145A506D.jpeg" /></a></div>
<br />
<b>Ingredients:</b><br /><ul><li>6 tbsp raw almonds</li><li>6 tbsp raw pepitas</li><li>1/4 cup rolled oats</li><li>1 cup packed dates, pits removed</li><li>2 Tbsp chia seeds</li><li>2 Tbsp ground flaxseeds</li><li>2 Tbsp peanut butter</li></ul>
<div>(FOR A DOUBLE BATCH):</div><div><ul style="text-align: left;"><li>3/4 cup raw almonds</li><li>3/4 cup raw pepitas</li><li>1/2 cup rolled oats</li><li>2 cups packed dates, pits removed</li><li>1/4 cup chia seeds</li><li>1/4 cup ground flaxseeds</li><li>1/4 cup peanut butter</li></ul></div><br />
<b>Instructions:</b><br />
1.) In a food processor, pulse the almonds, pepitas, and rolled oats until a coarse flour forms.<br />
2.) Add in the remaining ingredients and blend until a dough starts to form.<br />
3.) Pour blended mixture into a bowl and mix with a spoon to make sure all of the processed ingredients are well mixed together.</div><div>4.) Using your hands, grab a small handful of the dough and form a tight ball, about the size of a ping pong ball.</div><div>5.) Place the balls on a non-stick baking tray or a plate covered with parchment paper. Once all of the dough is used and the balls are formed, place the tray or plate in the freezer for 20 minutes before removing and storing how you prefer.</div><div><br /><div style="text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gjXfHozI-a6jDYmLKjTW-g8r2QqIAzN1Mm93f_BaKrTxUOU6nABLe9p-JYeti_1oW9KWQUWScjmMQaUOmilErvnf078MRTkfx-T0o7aHs-LMwE0oUea3Upu5fF71qVhmcpXsuvNuBmG9/s640/286C612D-5A06-4607-8DC9-E5C2C6DC4DAB.jpeg" /></div>
</div><div><br />
<b>Amy's Notes:</b><br />In a perfect world, these would include some form of chocolate. Because I primarily made them for after birth when I would be breastfeeding, I opted to not add any cocoa, chocolate chips, or melted chocolate coating (chocolate seamed to bother Ben when I breastfed the first time around). BUT don't let that stop you! If you wanted to add some chocolate, I would suggest you try adding 1-2 Tbsps of cocoa powder, 2 Tbsps of mini vegan chocolate chips, or dipping the frozen balls in a bit of melted chocolate and returning to the freezer to solidify.<br />
<br />
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><i><br /></i></span>
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><i>Amy</i></span><br />
<br />
<!--Please call pinit.js only once per page-->
<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div></div>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com1tag:blogger.com,1999:blog-8497179589669118598.post-34436765432270757652020-07-20T12:00:00.000-07:002020-07-20T12:00:12.963-07:00Millet with Mushrooms and Garlic<h3>
Some personal stuff.</h3>
It has been a minute. I have been so far out of the blogging routine because <a href="https://www.instagram.com/amysnutritariankitchen/">Instagram</a> has been such a quick and easy way to share my day-to-day and quickly thrown together recipes. But, for the sake of followers (and myself), I thought I would start posting some of my regular recipes again on the blog. Yes, I totally use my blog as a personal recipe box, with my <a href="http://amysnutritariankitchen.blogspot.com/2014/10/three-bean-chili-pressure-cooker.html">Three-Bean Chili</a> and <a href="http://amysnutritariankitchen.blogspot.com/2012/06/vegan-ranch-dressing.html">Vegan Ranch Dressing</a> being the two recipes I look up and cook most often. Hopefully, you get as much use out of my recipes as I do. ;)<br />
<br />
Lots of things have been happening around the kitchen and our household since I last formally posted on the blog. Like most of you, the virus has created a fairly isolated Spring and Summer of 2020 so far. BUT, we have an additional reason to quarantine at this time. If you follow me on Instagram or Facebook, you already know the answer... We are due with baby #2, a girl, in August! At 37 weeks currently, it feels like it is just around the corner and I still feel like I have a million things left to get done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHW3q2BJWMkRVH4HVTH5T4qPYdJoWQhFeL5fsqO0K_P1GhiVQ2MPb8EZFJLG6IgN9evUekzLdsvdgKX8F93zyzphw23a1h4yS7aScENMmxtMvbqaDVWNqG5gzRKeTJpnZnJweII8w1detX/s1600/C7630ECE-4330-4F26-BDFC-DA3F689E4A3E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHW3q2BJWMkRVH4HVTH5T4qPYdJoWQhFeL5fsqO0K_P1GhiVQ2MPb8EZFJLG6IgN9evUekzLdsvdgKX8F93zyzphw23a1h4yS7aScENMmxtMvbqaDVWNqG5gzRKeTJpnZnJweII8w1detX/s400/C7630ECE-4330-4F26-BDFC-DA3F689E4A3E.JPG" width="400" /></a></div>
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I'm so grateful to have had a reasonably comfortable pregnancy with no health issues. Many of my appointments with my midwife this time have been virtual, which I really don't mind not having to drive or mask up for very many visits. At this point, baby girl's growth is great and we are just counting down the days until she makes her appearance. Her official due date is 8/8, and with Ben's birthday being 10/10, we think that would be a wonderful pattern to have with our kid's birthdays. We'll see if she agrees when the time comes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0q_k45twqK8p8fXHx6HhsqxvpbsTBdxaK7tPtH15k4obOZPZs-8l6zeR46xEBLEn-f2V3fT9x8OYXcjj76TY5O4BE61-M4XdVEWwmWOMRi_traj6yG1SjPizvBSWcu1nPVIBkuX-HuhlG/s1600/D9E330F1-9487-45C6-850C-58D87FD12DE3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0q_k45twqK8p8fXHx6HhsqxvpbsTBdxaK7tPtH15k4obOZPZs-8l6zeR46xEBLEn-f2V3fT9x8OYXcjj76TY5O4BE61-M4XdVEWwmWOMRi_traj6yG1SjPizvBSWcu1nPVIBkuX-HuhlG/s400/D9E330F1-9487-45C6-850C-58D87FD12DE3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The attempted family photo over 4th of July weekend. </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LkE8Iga5InPFMlSYehhE3yyMG57vToStcGm_4haghwjFiYWAjtkOz0dltjhKmUtlH4aUQrCIItyUD3Of5nYn3lCXxwIphR1MCFrgJIlg4t5Uh0R-eh1RE7tf4JWi5mVufR3JujapDk7V/s1600/2C4E20F5-7E67-4315-B593-F97459010448.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LkE8Iga5InPFMlSYehhE3yyMG57vToStcGm_4haghwjFiYWAjtkOz0dltjhKmUtlH4aUQrCIItyUD3Of5nYn3lCXxwIphR1MCFrgJIlg4t5Uh0R-eh1RE7tf4JWi5mVufR3JujapDk7V/s400/2C4E20F5-7E67-4315-B593-F97459010448.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Literally the best family photo we've ever taken. <br />
This was on a lovely hike near the Carbon River in Rainier National Park.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgdtJ-bVpVVb1uRsarfUL2foyEvKjk-I3s3foJPAVyAjlhMs90m2LBQ4YfWUBF2e5KNjaudmTk2J9cheZ8mGUG3PSeTnbEDpsVgpQilZIvhZoFkkcReWlZiIAuo9YK8voDm5J69MhYhP1/s1600/IMG-1021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgdtJ-bVpVVb1uRsarfUL2foyEvKjk-I3s3foJPAVyAjlhMs90m2LBQ4YfWUBF2e5KNjaudmTk2J9cheZ8mGUG3PSeTnbEDpsVgpQilZIvhZoFkkcReWlZiIAuo9YK8voDm5J69MhYhP1/s640/IMG-1021.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ben checking out a special tree cubby in Rainier National Park. <br />
This area of the park, north of the mountain, is all old-growth forest.</td></tr>
</tbody></table>
<br />
The last few weeks I have been organizing and preparing her room and the house before the birth (the nesting instinct is STRONG this time!). I'd like to leave no to-do list item unchecked, so when I get any burst of energy, I take it and waddle with it (see what I did there ;)). This weekend we cleaned out and cleaned up the garage, got the car seats cleaned and resituated, and I did some freezer meal prep (<a href="http://amysnutritariankitchen.blogspot.com/2014/10/three-bean-chili-pressure-cooker.html">Three-Bean Chili</a> to the postpartum rescue).<br />
<br />
<h3>
Some recipe stuff.</h3>
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This Spring I read <a href="https://www.drfuhrman.com/">Dr. Fuhrman</a>'s newest book, <i><a href="https://www.amazon.com/gp/product/0062249312/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0062249312&linkCode=as2&tag=amysnutritari-20&linkId=0ba4500dc4b654d3e73b1fe231e4085c">Eat for Life</a></i> (affiliate link), and took a week or so to mourn the need to ditch rice varieties from my diet. He explains in the book that rice, even organic brown or wild rice, should be limited since they contain arsenic. The arsenic is now so prevalent in US soils that cultivate rice from decades of pesticide and herbicide abuse, that we are unlikely to find rice in the US that doesn't have some amount of arsenic in it. That is all to say, millet and I have become good buddies since I've resolved to severely limit my rice intake.<br />
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Millet is not a grain, but, like quinoa, is actually a seed. Now, quinoa is great, and it definitely tastes better when you give it a good rinse and cook it properly, but I have never been crazy about it. The Husband, on the other hand, loves quinoa and will gladly eat it most days of the week. I have come to prefer millet over most whole grains, so it is now my go-to "grain" for hot dishes and hearty salads. It cooks up about as quickly as quinoa and has a great fridge shelf life of 5-7 days depending on the type of seasonings or sauces you add.<br />
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Because millet is a small seed, it can be a bit tricky to wash it. In my recipes, I always suggest fine-mesh strainer, but I actually don't own one. I have one of these <a href="https://www.amazon.com/gp/product/B016BA0AAM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B016BA0AAM&linkCode=as2&tag=amysnutritari-20&linkId=519ba7dc0308df16a6f848c4faa09193">OXO strainers</a> specifically meant to wash grains and seeds. If you're looking to add to your kitchen tools, this is the one I use and love.<br />
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I have found that sometimes millet gets a little dry sitting in the fridge, so if I'm going to reheat it, I add a tablespoon or two of water or vegetable broth before reheating. This can usually be avoided if I add a dressing, but adding sauce often shortens its fridge storage time.</div>
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<b><span style="font-size: x-large;">Millet with Mushrooms and Garlic</span></b></div>
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<i>Time: 5-minute prep, 30-minute cook time</i></div>
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<i>Servings: 4 servings</i></div>
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<b>Ingredients:</b></div>
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1 cup dried millet, rinsed and drained</div>
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3 cups water (or no-salt vegetable broth)</div>
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1 cup mushrooms, roughly chopped (or 1/2 cup dried mushrooms)</div>
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4-6+ cloves garlic, minced</div>
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Liquid aminos and nutritional yeast to taste</div>
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<b>Instructions:</b></div>
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1.) In a fine-mesh strainer, rinse and drain the millet.</div>
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2.) In a medium saucepan, bring the water (or broth), millet, mushrooms, and garlic to a boil over high heat. Reduce heat and simmer for 20 minutes, stirring occasionally. Cover and simmer for an additional 10 minutes or so, checking occasionally and turning the heat off once all of the liquid is absorbed. Allow to sit for 5 minutes with the lid on and removed from the heat.</div>
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3.) Stir lightly to fluff with a fork. Serve hot and topped with liquid aminos and nutritional yeast to taste. See notes for serving suggestions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgQ-eNeLcw8wsdTRuDPrxhGTMbLLmtxxLJ1mAN1Ru843TEoUDf9x_bXXKOxvllHi4hl0r08AIJlUqo3XBHHYNSliJNEuhGzcRVB18swoq2ur4H5VaZfFMdMb1Rxs4C0oaUfN9lSojD2wx/s1600/IMG-1085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgQ-eNeLcw8wsdTRuDPrxhGTMbLLmtxxLJ1mAN1Ru843TEoUDf9x_bXXKOxvllHi4hl0r08AIJlUqo3XBHHYNSliJNEuhGzcRVB18swoq2ur4H5VaZfFMdMb1Rxs4C0oaUfN9lSojD2wx/s400/IMG-1085.jpg" width="300" /></a></div>
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<b>Amy's Notes:</b></div>
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I like to serve this millet hot as part of a nourish bowl. For example, I served 1 cup of millet for lunch the other day with water sauteed greens and onions, sweet potatoes, tofu, zucchini, avocado, and a tahini mustard sauce. (Please note that I am pregnant, so this is more avocado than I would normally add otherwise. And I'm not mad about it one bit!)</div>
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Want to up your salad game? Add 1/2 to 1 cup of this millet dish from the fridge to your next big green salad. I particularly like it with raw kale, a bean or lentil, pepitas, raw red onion, shredded apple, and a creamy cashew dressing like my <a href="http://amysnutritariankitchen.blogspot.com/2012/06/vegan-ranch-dressing.html">Vegan Ranch Dressing</a>.</div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span></div>
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Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-31947068762786599512018-01-17T14:32:00.000-08:002018-01-17T14:32:33.668-08:00Getting Back into it, 2018Hiya folks! It's been a while! How did everyone's holidays go? Are you off to a good start for 2018?!<br />
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I'm sad to say that my holidays felt excessive. I had a wonderful time with friends and family and enjoyed every minute of that, but, unfortunately, I enjoyed too many goodies and drinks. Come New Years, I was feeling crummy and kicking myself for not behaving better over the holidays. So what did I do next?<br />
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I made a plan, asked for help, and made my health and my diet a priority! I invested in what I think is one of the most valuable tools I've ever come across for a nutritarian. It is a straightforward, 100% nutritarian meal prepping plan from <a href="https://hellonutritarian.com/kristen-hong/">Kristen</a> at the <a href="https://hellonutritarian.com/">Hello Nutritarian </a>blog. About a year ago she came out with her fabulous ebook, <a href="https://hellonutritarian.com/the-nutritarian-food-prep-power-plan/">The Nutritarian Food Prep Power Plan</a>.<br />
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When she published it a year ago I "oohed" and "awwed" at her pictures, but thought, <i>"I don't think I need that. I've been roughly nutritarian for over five years. I should have this all down by now." </i>Well, folks, I did not. This last year I let myself slip up more and more often, compromising my health and my goals for convenience and addictive foods (read: chocolate... all of the chocolate). I based even my healthier meals off of more grains, forgetting that it NEEDS to be all about the veggies.<br />
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At the end of December, I swallowed my pride and admitted that this nutritarian needed a big refresher. So, I let <strike>all</strike> most of my negative self talk go, bought the book, and allowed Kristen to do all of the thinking for me.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJDMOBC30_KvB6Frg-2T324lefZzDLOX7oPVeRWDTcn_4wyUdk39U8FaOwBHx4hUB0b_p5qYiqSImso1HoMtuOHkoP7FkPBkqtCld59DQjsOmJyAkxHPWbkSONnCrOI4o3o6KbbfaBwkC/s1600/eBook-Cover-3D-optimized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJDMOBC30_KvB6Frg-2T324lefZzDLOX7oPVeRWDTcn_4wyUdk39U8FaOwBHx4hUB0b_p5qYiqSImso1HoMtuOHkoP7FkPBkqtCld59DQjsOmJyAkxHPWbkSONnCrOI4o3o6KbbfaBwkC/s320/eBook-Cover-3D-optimized.jpg" width="218" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://nutritarianfoodplan.com/">(Here is the link to Kristen's ebook. Trust me, it's worth it!)</a></td></tr>
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I'm now 17 days into the new year and I have been perfect nutritarian all but one of those days (we celebrated the Husband's birthday in Seattle early January), thanks to the <a href="https://nutritarianfoodplan.com/">Power Plan</a>. I'm currently on her second week of the meal plan (All Asian Fusion recipes, and they are amazing!). I have been eating not one, but TWO salads daily. My cravings for SAD foods are just a tiny whisper in my head instead of the obsessive shouting they were just a month ago. I've lost 5 lbs, but feel physically lighter as I see most of what has been lost is fat.<br />
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Some other benefits I've been seeing is that I'm not constantly thinking of food. First, because everything for the week is prepped and I just have to look at the menu and grab the right things out of my fridge. And second, because I'm starting to be not only physically full after meals, but also nutritionally satisfied. Often times I'm not even hungry at normal meal times and delay eating for an hour or two. I'm finally getting in touch with true hunger.<br />
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I'm going to plan on updating you guys as I progress through the meal plans, but for now, here are a bunch of food pictures (mostly salads) that I've been eating.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
<br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com2tag:blogger.com,1999:blog-8497179589669118598.post-72097944354746665702017-10-27T09:25:00.000-07:002017-10-27T09:25:08.394-07:00Red Kuri Squash and Sweet Potato SoupIt's fall, so you know, delicious fall soups are in order. When I go grocery shopping, I have a general plan for my weekday meals. A creamy fall squash soup was not on my mind at all until I saw this cute little organic red kuri squash. At only $0.99 per pound (organic too!), this little squash was only $1.68 and makes an inexpensive starchy vegetable to base this lovely soup around.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzKhXm8RX0bomiGYvlj7INt4t4SZ_P-WHHo_5uhgXdslwHutKyezjcaXhfJYhPLwAHdD6qE6Lo9GZdhYjTTOCRVHGlb43usoIDJED5IqhAuoDTe4UGbp5kPLHDtQqOpx3gEQ__l_GwJgy/s1600/IMG-0941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1312" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzKhXm8RX0bomiGYvlj7INt4t4SZ_P-WHHo_5uhgXdslwHutKyezjcaXhfJYhPLwAHdD6qE6Lo9GZdhYjTTOCRVHGlb43usoIDJED5IqhAuoDTe4UGbp5kPLHDtQqOpx3gEQ__l_GwJgy/s320/IMG-0941.jpg" width="261" /></a></div>
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I have been trying to move away from eating as many grains as I have been. <i style="background-color: #f9cb9c;">(Totally nothing wrong with whole grains! But for me they often displace whole fruits and vegetables that pack more of a nutritional punch.)</i> I feel like every fall my body says "all the rice and pasta!", so I have to consciously incorporate more starchy vegetables. When I crack down and eat starchy vegetables like with sweet potatoes and this delicious red kuri squash, I am never disappointed.<br />
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<b><span style="font-size: x-large;">Red Kuri Squash and Sweet Potato Soup </span></b><br />
<i>Time: approx. 1 hour total</i><br />
<i>Servings: 4-6 servings</i><br />
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<b>Ingredients:</b><br />
1 small to medium red kuri squash<br />
1 medium sweet potato, peeled and cubed (approximately 2 cups)<br />
1 large yellow onion, diced<br />
3 cloves garlic, minced<br />
2 cups vegetable broth<br />
1-16 oz can lite coconut milk (*see note below)<br />
1 Tbsp mild curry powder (**see note below)<br />
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<b>Instructions:</b><br />
1.) Preheat the oven to 375 degrees F. Wash the outside of the red kuri squash. With a sharp chef's knife, carefully cut the quash in half. Scoop out the seeds and stringy guts (<i>these seeds can be saved and baked for a crunch snack</i>). Lay the squash halves face down on a baking sheet and place in preheated oven. Bake for 30-40 minutes, until the outside of the squash halves are easily pierced with a fork. Remove, turn over, and allow to cool.<br />
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2.) While the squash halves are cooling, saute the onion and garlic in a medium saucepan (or in a pressure cooker), adding small amounts of vegetable broth to keep from sticking to the pan. Once fragrant and soft add in the sweet potato and remaining vegetable broth. Bring to a boil, reduce heat, and simmer until potatoes are easily pierced with a fork. (Cook on high pressure for 5 minutes, quick release.)<br />
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3.) Once the squash is relatively cool, scoop out the soft flesh and discard the outer shell (compost!). Add in the onion sweet potato soup, lite coconut milk, and curry powder. Blend on medium-high until smooth and creamy. Serve hot by itself or topped with some fresh cilantro or thai basil.<br />
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<b>Amy's Notes:</b><br />
*I used lite coconut milk in a can, but if you want to reduce your fat and calorie content further, you can use coconut milk from a carton, or any other low calorie unsweetened plant milk.<br />
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**For the curry powder, I used an African Curry blend that I had in my pantry, but any powdered curry will do. If you'd like to use a curry paste, start with 1/2 tsp and add to taste as you are blending. In case you're curious, my African Curry blend includes yellow mustard, curry leaves, fenugreek <i>(holla at all the other breastfeeding mamas out there)</i>, onion, ginger, oriander, tumeric, cayenne, cumin, cilantro, garlic, green cardamom, black pepper, and cinnamon.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-89542016196477345052017-10-18T09:30:00.001-07:002023-07-25T10:06:59.740-07:00Quick Feel Better Vegetable SoupAs a Nutritarian, I rarely get sick with a common cold or any other illnesses. On the rare occasion, my immune takes a hit if I've been traveling and not eating as well as I do at home, or if I'm under more stress than usual. When that rare cold sneaks in, I take extra time to rest, stay hydrated, and keep my meals small and simple.<br />
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This is the soup I make myself if I feel a cold coming on because it's light, easily digestible, and full of nutrients. You can make this on the stovetop in about 20 minutes, or use a pressure cooker and set for 2 minutes at high pressure. <br />
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<b><span style="font-size: x-large;">Quick Feel Better Vegetable Soup</span></b><br />
<i>Time: 20 minutes</i><br />
<i>Servings: 1-2 servings</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnT68PkMfu7SknRj8pS39uIFGDS87hNe8x7IXOhUmB7QZeDx3BNPP_nLtE54o4YyEpeTi56JAApLhzfjsW_JBn74g7n1LnDxwKLjHCMCsQS3otpeMcesnSZ2XmSx-YYbb4ew79SDZbaaM/s1600/FullSizeRender_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1509" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnT68PkMfu7SknRj8pS39uIFGDS87hNe8x7IXOhUmB7QZeDx3BNPP_nLtE54o4YyEpeTi56JAApLhzfjsW_JBn74g7n1LnDxwKLjHCMCsQS3otpeMcesnSZ2XmSx-YYbb4ew79SDZbaaM/s400/FullSizeRender_2.jpg" width="376" /></a></div>
<b>Ingredients:</b><br />
2 cups vegetable broth (homemade, or no salt added store bought)<br />
2-6 garlic cloves, minced<br />
1/4 yellow onion, diced<br />
1 carrot, peeled and diced<br />
1 celery stalk, diced<br />
1/2 cup broccoli, chopped<br />
1 tsp no-salt seasoning<br />
1 tsp dried herbs of your choice (see note below)<br />
After cooking:<br />
1/2 cup cooked brown rice (optional)<br />
1/2 cup frozen green peas<br />
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<b>Instructions:</b><br />
1.) In a medium pot (or in a pressure cooker) add all of the ingredients except for the rice and green peas.<br />
2.) Bring to a boil, then reduce heat and simmer for 15-20 minutes. (Set to cook on low pressure for 2 minutes, with a quick release following).<br />
3.) Add in the brown rice and frozen green peas. Stir and heat on low until the peas are warmed through. Serve hot!<br />
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<b>Amy's Notes:</b><br />
<b><br /></b>
For the dried herbs, I like to sprinkle in dried oregano and dried basil. Some other good options are dried parsley, sage, rosemary, thyme, and dill.<br />
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Adding the cooked brown rice at the end is optional. If you are having this soup when sick with a stomach bug, white rice in this case may sit better in the tummy.<br />
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<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-67678666228510973062017-10-16T09:30:00.000-07:002017-10-17T12:27:52.623-07:00Easy Apple ONOs (Overnight Oats) for the Work WeekI recently started a new part time day job. It's actually at my husband's alternative high school managing their student data. It is a bit monotonous, but I'm a huge spreadsheet nerd and actually LOVE the quiet time to listen to music and chug away at my work. It's also REALLY nice that Kevin and I are on opposite schedules, so when he is leaving for the day, I get there and vice versa on other days. That allows us to trade off Ben, but still get family time together in the evenings for at least an hour before Ben goes to bed.<br />
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With this new job comes a predictable schedule, which is the best part. We started sleep training Ben back when he was 6 weeks old, and now at one year old, he has always done best on a set nap and sleep schedule. (This is 100% because of <a href="https://mybabycansleep.clickfunnels.com/mybabycansleepmembershipycxfzq9n?affiliate_id=832343">MyBabyCanSleep.com</a>... if you're a mama or dada with a babe and NEED to get naps and sleep under control, I would recommend them to the moon and back!) Predicability in work and nap schedules also <i>finally</i> means predictability in meal times for me!<br />
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I find it easiest to stick to my health goals by prepping meals ahead of time. Lately breakfast has been a hard meal for me to fit in, so I took control this Sunday and made my breakfasts for the week. This overnight oat (ONO) recipe is one I've made in single servings many times before, but with this busy mama's schedule, I needed to bump it up to 5 weekday servings. Hope you enjoy!<br />
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<span style="font-size: x-large;"><b>Easy Apple ONOs (Overnight Oats) for the Work Week</b></span><br />
<i>Time: 10 minutes</i><br />
<i>Servings: 5 servings (approximately 1 1/2 cups each)</i><br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqbXoTmkcP8rmnx7tedcm2180upbBwDj5R-zjOql4QEI3jtbHNtxrYMMyLUGOkBxDBSsaZHS3HrOtYNvl4Fb1m3EZ9ZS9e1IfeVDmY0DIPU61eKnNi2yNmmIkSrvPsQPZPZPicFkHvZ7K/s1600/IMG-0903.JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqbXoTmkcP8rmnx7tedcm2180upbBwDj5R-zjOql4QEI3jtbHNtxrYMMyLUGOkBxDBSsaZHS3HrOtYNvl4Fb1m3EZ9ZS9e1IfeVDmY0DIPU61eKnNi2yNmmIkSrvPsQPZPZPicFkHvZ7K/s400/IMG-0903.JPG" width="398" /></a></div>
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<b><u>Ingredients:</u></b><br />
2 1/2 cups old fashioned rolled oats<br />
2-3 large apples (or 5 small), cored and finely chopped<br />
1/4 cup pepitas (raw pumpkin seeds)<br />
5 Tbsp chia seeds<br />
2.5 Tbsp ground flaxseeds<br />
1 tsp pumpkin pie spice (or bit of cinnamon, cloves, and nutmeg)<br />
5 cups plant-based milk (see my notes below)<br />
<u><br /></u>
<b><u>Instructions:</u></b><br />
1.) In a large bowl mix together all of the ingredients except for the plant-based milk.<br />
2.) Pour in the plant-based milk and mix together until thoroughly coated.<br />
3.) Measure approximately 1.5 cups per serving into 5 air-tight containers. Store in the fridge and eat them for breakfast during the week, but allow to sit at least overnight before serving.<br />
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<b><u>Amy's Notes:</u></b><br />
For the plant-based milk, I like to use my homemade cashew milk (<a href="https://cookieandkate.com/2013/cashew-milk-recipe/" target="_blank">basic recipe here</a>) or an unsweetened 30 calorie store bought milk.<br />
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These ONOs can be eaten cold straight from the fridge or heated for a minute or two in the microwave. You can also add some extra goodies when you eat them such as extra fruit, coconut shavings, bit of dried fruit, extra plant-milk, etc.<br />
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<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-7309964721633311322017-09-14T15:30:00.001-07:002017-09-14T15:30:43.050-07:00Creamy Wild Rice and Lentil StewI threw this soup together one evening a while back and it ended up being BenBen's first not-just-one-ingredient food. We are doing Baby Led Weaning, and you can read more about that <a href="http://amysnutritariankitchen.blogspot.com/2017/06/vegan-baby-led-weaning-1st-month.html" target="_blank">here</a>. I think these pictures tell you how much he enjoyed it.<br />
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Made as written below it is a thick stew, but I have been thinning out individual servings with extra vegetable broth and having as a yummy soup. This recipe is one of those set it and forget it recipes for a pressure cooker, but you can easily adapt it for a slow cooker or on the stove top. Hope you enjoy half as much as Ben did!<br />
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<span style="font-size: x-large;"><b>Creamy Wild Rice and Lentil Stew</b></span><br />
<i>Time: 15 minute prep, 25 minutes high pressure</i><br />
<i>Servings: 4-6 servings</i><br />
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<b>Ingredients:</b><br />
<b> </b><u>Veggies:</u><b> </b><br />
1/2 onion, chopped<br />
2 carrots, peeled and chopped<br />
1 cup chopped mushrooms<br />
1 cup chopped tomatoes<br />
6 cups vegetable broth<br />
<u>Dry ingredients:</u><br />
1/2 cup brown lentils<br />
1/2 cup black eyed peas<br />
1/2 cup black rice<br />
1/2 cup brown rice<br />
<u>Spices:</u><br />
1 Tbsp no salt seasoning (I use Mrs. Dash)<br />
1 Tbsp oregano<br />
2 tsp parsley<br />
1 tsp cumin<br />
1/2 tsp corriander<br />
1/2 tsp onion powder<br />
1/2 tsp garlic powder<br />
1/2 tsp smoked paprika<br />
<u>Optional after cooking:</u><br />
salt and pepper to taste<br />
1/2 cup cashew cream<br />
additional vegetable broth to thin<br />
fresh parsley to garnish<br />
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<b>Instructions:</b><br />
1.) Place the vegetables, vegetable broth, dry ingredients, and spices in a pressure cooker and stir.<br />
2.) Cook on high pressure for 25 minutes and allow for a natural pressure release.<br />
3.) After the pressure has released, you can salt and pepper to taste, add 1/2 cup cashew cream (directions to make in my notes below), add vegetable broth to thin the recipe or individual portions, and add fresh parsley to garnish.<br />
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<b>Amy's Notes:</b><br />
To make 2 cups of cashew cream, in a high-power blender, blend together 1 cup of raw cashews and one cup of filtered water. Blend on high, stopping and scraping the sides, and blend until smooth and creamy. This will keep for a little over a week in the fridge, perhaps longer, but I generally go through it sooner than that.<br />
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Alternatively, you could thin the soup with an unsweetened plant milk of your choice rather than adding additional vegetable broth and cashew cream.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com3tag:blogger.com,1999:blog-8497179589669118598.post-10260779547518649332017-06-23T11:48:00.001-07:002017-06-23T11:48:26.368-07:00Spring Greens and Beet Salad with Creamy Maple Dijon Dressing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Scroll Down to See Salad Recipe</td></tr>
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Another week has come and gone. Seriously? How is it that time is going so quickly lately? Last weekend my SIL had her baby girl (She's an absolute doll! Red hair like mama.), and my husband's coworker had her little boy as well. An old family friend's wife also had twins this last week. This has truly been the week of the baby, and it made me stop in my tracks and look at little Ben who is not so little anymore.<br />
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At 8.5 months, Ben's personality is growing bigger every day. He started crawling a few weeks ago and is on the move constantly. Baby gates and serious baby proofing need to happen very soon in our house. All of the new babies in the world really made me stop this week and savor those baby snuggles and admire Ben's tiny hands squishing his food, and wrapping around my finger when he nurses. These moments will be gone before I know it.<br />
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We have a busy busy month coming up. I have mostly been a SAHM, but have been kept on by my company as a temporary on-call employee when they get busy and need extra help. I got a call from my boss last week to see if I would be up for going across the state to the Spokane office to help them with some organizing before the office has tenant improvements. A company sponsored trip to go home and see family (and work a little I suppose)? Heck yes! I'm picking up a rental car tomorrow, and then Sunday Ben and I leave to go to Spokane for the week. I'm lucky to have a mama willing and happy to watch Ben while I work for the week, and I'm excited to see some of my old coworkers.<br />
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After being in Spokane next week, we'll head back home and then spend the 4th of July holiday with Kevin's family on vacation in Ocean Shores, which is 2 hours away. After we get back from that we'll turn around and leave the next day to go back to Spokane. Ben will be staying with my parents over that next weekend while I go to Lake Chelan with my girlfriends for a friend's bachelorette celebration. This will be the first time I'm away from Ben for longer than a half a day. I'm sure I'll have a wonderful time relaxing and celebrating with my girls, but I know I'll miss him so much.<br />
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After the Lake Chelan weekend I'll go back to Spokane and spend the week there helping my hometown church with Vacation Bible School. The next weekend Kevin will fly into Spokane and we will go to my friend's wedding and then Ben will be baptized on Sunday before we head back home. It's a lot of travel, and I'm hoping Ben does well with the drives. We've driven to Spokane once before a few months ago, and he did great as long as we had frequent stops to eat and get some wiggles out.<br />
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Anyways, you came here for the beet salad right?<br />
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Beets don't tend to be a very regular vegetable in our house, but when I get a craving for beets, I just have to have them! Beets are high in phytonutrients and anti-oxidants, and have anti-inflammitory properties. Beets are also high in folate, manganese, potassium, and copper. I always think when we get plant-based cravings, it is our bodies needing an extra bit of something that that food is high in. So, I picked up some beets, steamed them in my InstantPot, and enjoyed them in this salad all week.<br />
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<b><span style="font-size: x-large;">Spring Greens and Beet Salad</span></b><br />
<b><span style="font-size: large;">with Creamy Maple Dijon Dressing</span></b><br />
<i>Time: 10 minutes </i><br />
<i>Servings: 1 serving</i><br />
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<b>Ingredients:</b><br />
1 beet - peeled, steamed, and thinly sliced<br />
4-6 cups mixed spring greens<br />
3-6 radishes, thinly sliced<br />
1/2 - 1 cup cooked brown lentils (you can sub in any bean you'd like)<br />
small handful of pecans (optional)<br />
<u> Dressing:</u><br />
1 Tbsp Dijon mustard<br />
1 Tbsp almond butter (tahini, cashew butter, or sunflower seed butter would work well too)<br />
1 Tbsp pure maple syrup<br />
1-2 Tbsp water to thin<br />
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<b>Instructions:</b><br />
1.) Prep all ingredients. See my notes below on how to steam the beets and cook the lentils quickly in the InstantPot. <br />
2.) In a small bowl mix together the dressing ingredients until smooth and creamy. Add in the lentils and stir to coat.<br />
3.) In a large bowl layer the spring greens, beets, and radishes. Then top with the lentil dressing mixture. Sprinkle some chopped pecans on top if desired. Enjoy immediately.<br />
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<b>Amy's Notes:</b><br />
I would suggest steaming several beets and cooking a couple cups of lentils ahead of time to have in salads all week. If you do this, store the ingredients separately and prep just before eating the salad.<br />
<i><br /></i>
<i>To steam beets -</i> Remove the tops and bottom root with a knife, wash thoroughly. Place a steamer basket in the InstantPot with the whole beets and 1-2 cups of water. Set to cook on high for 15 minutes. Do a quick release or a natural pressure release when the timer is done. Allow to cool, peel, slice, and store in an airtight container in the fridge for up to 1 week.<br />
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<i>To cook the lentils - </i>Rinse and pick through 2 cups of dry brown lentils. Place then in the InstantPot with 3 1/2-4 cups of water. Set to cook on high for 10 minutes, and allow for a natural pressure release. Drain any excess liquid and store in an airtight container in the fridge for up to 1 week.<br />
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You can really tweak this recipe to be just how you like it. Change your type of greens, use golden beets instead of red, use chickpeas instead of lentils, use honey mustard instead of Dijon. The point is, make a salad and enjoy it! I sometimes get lax about having a salad every day, but if I change it up from week to week with yummy recipes like this, I really look forward to my greens at lunch.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-10737420894776298562017-05-23T11:34:00.000-07:002017-05-23T11:34:13.802-07:00Curried Rainbow Vegetable SkilletI'm not a huge fan of spring. It is generally my least favorite season, at least until it is the middle of August hits and I'm cursing summer for being too damn hot. In the Pacific Northwest, spring is generally a four month long tease that winter is over. For us, it has been the rainiest season ever. <a href="http://www.seattletimes.com/seattle-news/weather/seattle-just-broke-a-122-year-old-record-for-rain-because-of-course-it-did/" target="_blank">Literally, it was the rainiest winter and spring on record this last year</a>. Welcome to earth Ben, it rains a lot here!<br />
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The one reprieve we get in the spring is that some better quality and better priced produce starts showing up in the grocery store. At my local grocery store I found asparagus for $1.89 per pound. Chyah! Last night I felt like having lighter dinner with lots of veggies, so in went my asparagus along with some other bright veggies.<br />
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I always have lentils cooked and frozen in the freezer to quickly thaw and add to meals like this, but feel free to leave out this ingredient or to use another cooked bean you like. I also have a homemade (thanks mom) potato bag that cooks my potatoes in the microwave within minutes. The cooking time for lentils and potato are therefore not included in my estimate below.<br />
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<span style="font-size: x-large;"><b>Curried Rainbow Vegetable Skillet</b></span><br />
<i>Time: 10 minute prep, 15 minute saute</i><br />
<i>Servings: 2 main servings or 4 side servings</i><br />
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<b>Ingredients:</b><br />
<u>Saute:</u><br />
1/2 red onion, diced<br />
1 small red bell pepper, diced<br />
1/2 bunch asparagus, bottom edges trimmed and 1/2 " sliced on the bias<br />
<u>Pre-cooked ingredients to add:</u><br />
1 medium sweet potato, cooked, peeled, and cubed<br />
1 cup cooked brown lentils<br />
<u>Quick Curry Sauce:</u><br />
3/4 cup plant-based milk, ideally unsweetened<br />
1 Tbsp almond butter, any nut/seed butter could work... maybe not PB, but you do you<br />
1 Tbsp curry powder, I used a Caribbean Curry spice mix<br />
salt, to taste<br />
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<b>Instructions:</b><br />
1.) Prep all ingredients. In a large skillet over medium-high heat dry saute the red onion, bell pepper, and asparagus, adding only small amounts of water as needed to prevent the vegetables from burning and sticking to the pan.<br />
2.) In a small bowl mix together the curry sauce ingredients. Turn heat down to medium-low and add the sweet potato, lentils, and curry sauce. Continue to cook and toss ingredients until the sauce has thickened and coated the vegetables.<br />
3.) Serve immediately. I bet this would be amazing as a cold salad as well, maybe with extra sweet potato. Bring it to a potluck. Be the envy of your friends.<br />
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<b>Amy's Notes:</b><br />
Like I said above the recipe, I always have lentils prepped in the freezer, but if you don't and need to make this RIGHT NOW, <a href="http://www.thekitchn.com/how-to-cook-lentils-on-the-stove-116321" target="_blank">here is a quick tutorial on how to cook lentils on the stovetop</a>. If you have an electric pressure cooker: 1 cup dried lentils, 2 cups water, high pressure for 6 minutes, natural pressure release, drain any excess water<br />
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The sweet potatoes I used are the ones with a white/cream colored flesh, not orange like a yam. I just throw mine into a potato bag and microwave it for 8 minutes. My mom made me one for Christmas from <a href="http://www.patchworkposse.com/how-to-sew-a-microwave-potato-bag/" target="_blank">this pattern I believe</a>. I know some people have a problem with microwaving their food, but in my mind, I think it is better to be able to get a cooked potato in my mouth relatively quickly than to turn to snacking on other unhealthy items (ahem... chips and crackers are my weakness). Alternatively, you can bake ahead of time or steam your potato in a pressure cooker.<br />
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I found that this was plenty hearty enough for a main meal, but if you'd like you can double the curry sauce and serve over brown rice or your favorite whole grain. Topping with cilantro would probably be pretty tasty too. I just didn't have any on hand.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
Pinterest Reference:<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-89154682144562109852017-05-18T15:01:00.000-07:002017-05-18T15:01:26.908-07:005-Minute Banana Bread OatmealI eat oatmeal every. single. day. And I love it! Oatmeal is probably my second favorite food, second only to watermelon (ooooohhhh yeeeaaahhh watermelon season is just around the corner!!!). I first loved oatmeal when I was in high school. My dad started eating oatmeal in the mornings to help with his blood pressure and cholesterol that was high at the time from medication he had to take for his autoimmune kidney disease (which is totally gone now thanks to a WFPB diet!). Even in high school I had (and still have) that "I want to be like daddy" feeling. So, I tried oatmeal with a bunch of brown sugar and loved it. At that time it was my new favorite dessert.<br />
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When I started a Nutritarian lifestyle my junior year of college in 2011, I had oatmeal a few times a week for breakfast, but with no brown sugar this time. I loved it cooked with bananas and plant milk the most. Then a few years into eating this way I started to lean towards having just fruit or a smoothie for breakfast, having oatmeal less frequently.<br />
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Now, as a breastfeeding mom, oatmeal is my everyday morning companion. Oatmeal is one of those foods that is always suggested to help mothers maintain their milk supply. <a href="http://kellymom.com/bf/got-milk/supply-worries/oatmeal/" target="_blank">Here is a nice article about that</a>. I'm happy that my daily oatmeal is now not only good for me, but good for Ben too. Since I have oatmeal most every morning, I've slowly perfected several recipes that I love. #1 on that list is Banana Bread Oatmeal. This is the ultimate bowl of cozy yum yum!<br />
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<i>Time: 5 minutes</i><br />
<i>Servings: 1 servings</i><br />
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<b>Ingredients:</b><br />
<u>Oatmeal:</u><br />
1/2 cup old fashioned rolled oats<br />
3/4 to 1 cup boiling water (I use water heated in my teapot)<br />
1 Tbsp ground flaxseeds (optional)<br />
<u>Banana bread goo:</u><br />
1 small-medium banana<br />
1/2 cup plant-based milk<br />
1/2 tsp vanilla extract<br />
1/4 tsp pumpkin pie spice (or a bit of cinnamon and nutmeg)<br />
2 Tbsp chopped walnuts<br />
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<b>Instructions:</b><br />
1.) In a smaller bowl mix together the rolled oats and ground flaxseeds. Pour 3/4-1 cup boiling water over evenly and allow to sit while you prepare the other ingredients.<br />
2.) In a medium-sized bowl mash the banana with a fork until creamy but with some chunks. Add in the plant-based milk, vanilla extract, pumpkin pie spice, and walnuts, stirring thoroughly.<br />
3.) Place banana mixture in the microwave for 1 minute on high.<br />
4.) Take the steeping oatmeal and scoop onto the heated banana mixture. Serve immediately.<br />
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<b>Amy's Notes:</b><br />
If you prefer your oatmeal less chewy, cook it on the stovetop before combining it with the banana mixture. I find my this way of cooking it is easier (because I'm already heating water for tea in the morning) and produces a chewy texture that I prefer oatmeal to be. Adjust it to your tastes though. :)<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
Pinterest Reference:<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-77901451515949971512017-03-03T09:00:00.000-08:002017-03-03T09:00:08.502-08:00BOSS SmoothieThe Husband and I often unnecessarily create acronyms for everyday random things. We don't constantly talk in acronyms like robots, but make one up because we think it's funny, use it heavily for half an hour, then forget about it thereafter until we think of a new one. Because that's how we do. Love that man. For example,<br />
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TMB: tight mama booty<br />
SMS: so much spit-up (thanks Ben)<br />
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And today, the BOSS Smoothie.<br />
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<b><span style="font-size: x-large;">BOSS Smoothie (Banana-Orange-Strawberry-Soy Milk</span><span style="font-size: x-large;">)</span></b><br />
<i>Time: 5 minutes</i><br />
<i>Servings: 1-2 servings</i><br />
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<b>Ingredients:</b><br />
2 oranges, peeled<br />
1 cup frozen strawberries<br />
1 frozen banana<br />
1 cup unsweetened soy or other plant-milk<br />
1 cup ice cubes<br />
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<b>Instructions:</b><br />
1.) Add all ingredients to a high-speed blender.<br />
2.) Start on low speed and gradually increase to high.<br />
3.) Blend for 45-60 seconds on high speed. Serve immediately.<br />
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<b>Amy's Notes:</b><br />
I whipped up this little yum yum before Kevin headed to work today and we split it. Could easily be one large serving too. And now, a bit of Kevin and Ben humor to start your weekend.<br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: large;">Great job Ben!</span></td></tr>
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<tr><td><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljafRPjeMSqIhipuqTeTyk7G9nFXDzKsZC2XNuL9ztMWWpLaUeORuQYoVbrRa3T8NxNqZZRJtAuwvAw9rd0-A8fgrwv50CJ5xjEd1UgRCSOFNcvMc5p-b57fff7ieE8sL4pEbSwG1rXmI/s320/4.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: large;">We're so proud of you!</span></td></tr>
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: large;">Here Dad, have a beer. You saw nothing.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-89773969109493454592017-02-28T09:00:00.000-08:002017-02-28T09:00:16.173-08:00Marinated Eggplant and Tofu with GreensEggplant is one of those veggies I always forget about. I don't often plan to make recipes with eggplant, it never pops out from the produce shelves at me, and if I do manage to get one in the cart and into my fridge, I often forget about it until it is past its veggie prime. Not this time!<br />
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I brought one home and was determined to use it up and make something yummy! Once I got home from the store I cubed it, threw it in a plastic bag with a nice marinade... and let it sit there for a few days... marinating and totally not forgetting about it. ;)<br />
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I decided to cook it up this morning while my little potato napped and threw in some extra firm tofu to soak up some of the excess sauce. Add in some greens, serve on top of brown rice, and you totally have a fantastic, filling lunch.<br />
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Hope you enjoy my forgotten eggplant recipe! You certainly don't have to marinade for as long as I TOTALLY meant to either.<br />
<b><span style="font-size: x-large;"><br /></span></b>
<b><span style="font-size: x-large;">Marinated Asian Eggplant with Tofu and Greens</span></b><br />
<i>Time: 4 hour-2 day marinade, 5 minute prep, 20 minute saute</i><br />
<i>Servings: 4 servings</i><br />
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<b>Ingredients:</b><br />
<u>Eggplant Marinade:</u><br />
1 small eggplant, top trimmed off, cubed<br />
2 Tbsp sweet red chili sauce<br />
1 Tbsp teryaki sauce<br />
1 Tbsp soy sauce<br />
1 Tbsp rice vinegar<br />
1 Tbsp sesame seeds<br />
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<u>Saute:</u><br />
Eggplant Marinade (do not drain)<br />
1- 12 to 14 oz block extra firm tofu (I used Soyganic Organic Extra Firm Tofu)<br />
4-6 cups chopped dark greens (I used kale.)<br />
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Green onions and sriracha to top<br />
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<b>Instructions:</b><br />
1.) Put all of the marinade ingredients in a medium sized ziplock bag. Seal and give a good toss. Let marinade, tossing occasionally, for 4 hours or up to two days.<br />
2.) After the eggplant has marinaded, prep the remaining ingredients. Drain and pat the tofu dry, gently squeezing out some of the excess moisture before you cube it. <br />
3.) Over medium-high heat, add the cubed tofu and eggplant, reserving the extra juices from the marinade. Saute, adding the rest of the marinade gradually. Continue to saute until most of the liquid has evaporated (10-15 minutes).<br />
4.) Reduce heat and add the greens. Stir in and heat until lightly wilted and bright green.<br />
5.) Serve hot over brown rice and top with chopped green onions and sriracha if desired.<br />
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<b>Amy's Notes:</b><br />
If you have more foresight than I do, you could also marinade the tofu with the eggplant, but this is not necessary. Smart, but not necessary.<br />
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As a side note (and self-high five), the green onions pictured in this recipe were grown from green onion bottoms I saved and kept in water on my kitchen window sill. I'm trying for a third growth now.... we'll see what happens!<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
<br />
<br />
<!-- Please call pinit.js only once per page -->
<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com0tag:blogger.com,1999:blog-8497179589669118598.post-89925680027054791672017-02-22T09:50:00.000-08:002017-05-20T09:17:34.190-07:00Smokey Pecan Brussels Sprouts from The Ultimate Vegan Cookbook for your InstantPotHave you guys been seeing <a href="http://www.npr.org/sections/thesalt/2017/01/18/509675621/not-just-a-crock-the-viral-word-of-mouth-success-of-instant-pot">InstantPot in the news</a> lately? They have become wildly popular with a fairly basic marketing scheme: word-of-mouth. For those of you who have already joined the pressure cooker party, you are going to love this. For those who need an extra push to <a href="https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1487780944&sr=1-2&keywords=instant+pot">get one</a>, this new cookbook by Kathy Hester is it!<br />
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It is called <i><a href="https://www.amazon.com/Ultimate-Vegan-Cookbook-Your-Instant/dp/1624143385/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1487780903&sr=8-1">The Ultimate Vegan Cookbook for your Instant Pot</a></i> and it has quickly become my new favorite cookbook. She has written it with particular instructions to make it easy and simple to use with an Instant Pot electric pressure cooker (of any size and model), but it could easily be used for other brands of electric pressure cookers as well as stovetop pressure cookers.<br />
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What sets Kathy's book apart from other pressure cooker cookbooks I have is that every single recipe has a picture. So what? Well, I love a cookbook with gorgeous pictures for the same reason I love reading recipe blogs. You get to live the recipe before you make it. On any normal day when I'm starting to get hungry for lunch, I wouldn't normally pick to make a recipe called "Snowy Day Potato Cabbage Soup" (page 130 in the cookbook), but when you see this cozy cup of soup sprinkled with parsley, you think "yes, that could totally be me snuggled under a blanket by the fire eating this soup." This recipe is great, by the way. I've already made it twice already.<br />
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The sections of the book are as follows as well as the recipes I've tried from each (I've highlighted my favorites in pink. These will go into my regular rotation for sure!):<br />
<ul>
<li>Five Recipes to Start You Out</li>
<ul>
<li>The Best Not-Refried Black Beans</li>
</ul>
<li>Quick and Easy Homemade Staples to Save You Money</li>
<ul>
<li>Plain Applesauce</li>
<li>DIY Andouille Seitan Sausage</li>
<li><span style="background-color: #c27ba0;">Tequila-Lime Jalapeno Really Hot Sauce</span></li>
<li>Make Your Own Jalapeno Powder</li>
</ul>
<li>Bean and Lentil Recipes that Cook in Half the Time</li>
<ul>
<li>Thai Red Curry Chickpea Spread</li>
</ul>
<li>Fun and Delicious Ways to Add in More Whole Grains</li>
<ul>
<li>Perfect Kamult (and Other Long-Cooking Grains) - used on whole oats</li>
</ul>
<li>Eat Your Vegetables: Easy and Elegant Plant-Based Fare</li>
<ul>
<li><span style="background-color: #c27ba0;">Smoke Pecan Brussels Sprouts <i>(featured below)</i></span></li>
<li>Healthy Cream of Asparagus Soup</li>
<li><span style="background-color: #c27ba0;">Snowy Day Potato Cabbage Soup</span></li>
<li><span style="background-color: #c27ba0;">Vegan Cauliflower Queso</span></li>
</ul>
<li>Fast and Comforting One-Pot Meals</li>
<ul>
<li>Winter One-Pot Lentils and Rice</li>
</ul>
<li>Cook it All at the Same Time: Layered Meals with Sides</li>
<ul>
<li>One-Pot Burrito Bowls</li>
</ul>
<li>Decadent and Healthy Desserts</li>
<ul>
<li><span style="background-color: #c27ba0;">Vanilla Spice Tea Concentrate</span></li>
</ul>
</ul>
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I've had this cookbook in my hands for maybe two or three weeks, and you can see I have gone to town! My favorite recipe (that would be worth it to get the cookbook on its own) is the Vanilla Spice Tea Concentrate. It's made by pressure cooking water with spices, steaping in tea afterwards, and then you have a concentrated chai-like tea to heat (or have over ice) with an equal amount of plant milk (sweetened if you like). </div>
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My parents, who are also plant-based, came to visit to see me (Who am I kidding? They are totally here to <a href="https://amysnutritariankitchen.blogspot.com/2017/01/meet-baby-ben.html">see my little potato</a>. And who could blame them?) last weekend. While on the drive across the state they usually stop for a little treat at Starbucks, most often for a chai tea latte. I tested out the recipe the day before they got here and holy smokes! Waaaaayyyy better than Starbucks! I made it for them the next morning with our breakfast and my mom immediately got onto Amazon to order her own copy of the cookbook along with a bulk order of the spices needed to make the tea.</div>
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To make a batch of the tea, the ingredients cost me around $2 and it made 8 servings. That's 8 chai lattes I wouldn't buy from a coffee stand for $5 each. With the cost of the plant milk added in, each latte I make at home is well under $1 each. Plus, I know exactly what goes into my tea and can control if I want it with more or less sweetener each time.</div>
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But here I am rambling on about a tea when you came here to see what these Smokey Pecan Brussels Sprouts are all about. I've made this recipe twice... and ate the whole pot in one sitting... twice. The recipe says it is for 4 side servings, but as a Nutritarian, I can eat LOTS of veggies, so I would say it is closer to 2 sides or 1 meal size serving. The sweet of the maple syrup with the smokey bitter of the Brussels sprouts pair perfectly. This would be an ideal recipe for a family holiday dinner side. Or to make randomly and eat shamelessly all to yourself.<br />
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<b><span style="font-size: x-large;">Smokey Pecan Brussels Sprouts</span></b><br />
<i>By Kathy Hester, The Ultimate Vegan Cookbook for Your Instant Pot.</i><br />
<i>Recipe attributes: gluten-free, soy-free, no added oil</i><br />
<i>Kathy's Recipe introduction: This recipe will turn your sprout haters into sprout devourers! I used a variation of this to get Cheryl to try sprouts for the first time. The sweet and smokey flavor really make these Brussels sprouts addictive.</i><br />
<i>Time: <5 minute prep, 2 minutes High Pressure, Quick Release, 2-5 minute saute</i><br />
<i>Servings: 4 side dish servings (1 nutritarian serving, cus we like our veggies!)</i><br />
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<b>Ingredients:</b><br />
<u>Pressure Cooker Ingredients:</u><br />
2 cups small baby Brussels Sprouts, as close to the same size as possible<br />
1/4 cup water<br />
1/2 tsp liquid smoke<br />
<u>Saute Ingredients:</u><br />
1/4 cup chopped pecans<br />
2 Tbsp maple syrup<br />
Salt, to taste<br />
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<b>Instructions:</b><br />
1.) For the pressure cooker, add the Brussels sprouts, water, and liquid smoke to your Instant Pot and mix well. Put the lid on and close the pressure valve. Cook on high pressure for 2 minutes. (Note: If you have very large Brussels sprouts, you may need to double the cooking time.)<br />
2.) Once the cooking time is up, carefully move the pressure release valve to release the pressure manually.<br />
3.) For the saute, switch to the saute function and add the pecans and maple syrup and reduce the liquid as you finish cooking the sprouts. Remove from the heat once tender and add salt to taste.<br />
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Per Serving: Calories 96.4, protein 2.2 g, total fat 5.5 g, carbohydrates 11.7 g, sodium 11.9 mg, fiber 2.4 g<br />
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<b>Notes:</b><br />
Brussels sprouts vary greatly in size. Do your best to pick ones close in size or cut the largest ones in half. You can use frozen sprouts in this recipe, just up the cooking time by a minute or two depending on their size.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Convinced you need this cookbook in your life? <a href="https://amysnutritariankitchen.blogspot.com/2017/01/meet-baby-ben.html">Find it here on Amazon for purchase.</a></i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
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</iframe>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com2tag:blogger.com,1999:blog-8497179589669118598.post-90739723742240465262017-01-24T14:01:00.000-08:002017-01-24T14:01:58.427-08:00Meet Baby BenI can't believe how quickly time has gone by! I briefly popped on here over the summer to let you guys know <a href="http://amysnutritariankitchen.blogspot.com/2016/05/baby-on-way.html">I was pregnant</a> and how things were going <a href="http://amysnutritariankitchen.blogspot.com/2016/06/update-at-25-weeks.html">at 25 weeks</a>. I turned away for a minute and now I have a three-month-old!<br />
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My birth story is for another day and another time. It didn't go as planned at all, but in the end we ended up with a beautiful healthy baby boy. Here are a few pictures of my little potato.</div>
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<img alt="" id="id_a738_cb32_638d_e1b4" src="https://lh3.googleusercontent.com/-3_nmFvN0Bss/WIfKpcrbfFI/AAAAAAAAFWo/aVxD4Oa4uh0/%25255BUNSET%25255D.png" style="height: auto; margin: 4px; width: 500px;" title="" tooltip="" /> </div>
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<img alt="" id="id_3fdd_ca36_d410_a6ba" src="https://lh3.googleusercontent.com/-MXzWz2Ackuo/WIfKnmx1qZI/AAAAAAAAFWk/kID3UQjGV_Y/%25255BUNSET%25255D.png" style="height: auto; margin: 4px; width: 500px;" title="" tooltip="" /> </div>
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<img alt="" id="id_1216_c51a_6b3d_2379" src="https://lh3.googleusercontent.com/-Rnirf9bRf0A/WIfKma1UtUI/AAAAAAAAFWc/64IiODKywc0/%25255BUNSET%25255D.png" style="height: auto; margin: 4px; width: 500px;" title="" tooltip="" /> <span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span></div>
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<img alt="" id="id_6be3_508f_a51c_a44" src="https://lh3.googleusercontent.com/--WG1CM5LKl0/WIfKpjGhQYI/AAAAAAAAFWs/b8EnBvGoEnE/%25255BUNSET%25255D.png" style="height: auto; margin: 4px; width: 500px;" title="" tooltip="" /> <span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
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Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com4tag:blogger.com,1999:blog-8497179589669118598.post-48281750063510588872016-06-22T13:56:00.000-07:002016-06-22T13:56:37.049-07:00Update at 25 Weeks!The weeks have just been flying by! Summer is officially here, and thankfully our region hasn't been too unbearably hot. I've been steadily growing and have gained about 10 lbs at this point, which puts me at a little under 1/2 lb gained per week. Hopefully that pattern continues, but we shall see.<br />
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It's strange for once in my life viewing slow and steady weight GAIN as a good thing. At first it was a real struggle to wrap my brain around, but once I started getting an obvious baby belly (not just the "is she getting chubby"-stage), I embraced it! I've been picking lots of fun stripes and other patterns for my maternity clothes as we go too.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2_wnj-1m8imDqMG2y7AHDlZ0cokIZbACJ_CKzEvj3upwDMrmiSzcI4TUxWwDhEuOIubrONtU8vJ0NydLWsJyV3mxCNxYhRhri70ccye6JaTvCwhJ-iNgr0UeXgKei5GxG9OGePjU4C83/s1600/IMG_5842.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2_wnj-1m8imDqMG2y7AHDlZ0cokIZbACJ_CKzEvj3upwDMrmiSzcI4TUxWwDhEuOIubrONtU8vJ0NydLWsJyV3mxCNxYhRhri70ccye6JaTvCwhJ-iNgr0UeXgKei5GxG9OGePjU4C83/s640/IMG_5842.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At 25 weeks.</td></tr>
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I have had no real complaints to speak of, other than occasional sore back and neck depending on how active I am in a day, and increased hunger throughout the day. Lately, I have been eating closer to four meals a day with a decent sized breakfast and lunch, a medium snack late in the afternoon, and a smaller dinner to keep from feeling too stuffed right before bed.<br />
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I've still been using the <a href="https://www.getmealplans.com/">Happy Herbivore Meal Mentor</a> plans for about two months now, but I'll tell you all about them another day. All you need to know is, they are the best and this prego lady would not be eating nearly as well without them!<br />
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A few weeks ago we had our anatomy ultrasound and found out we are having a boy! We were both hoping for a boy, so we are thrilled! After finding out, I got to work like crazy <a href="https://www.pinterest.com/amysnutritarian/babys-room/">planning the nursery on Pinterest</a>!<br />
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Last weekend my parents visited and we got A TON done on the nursery. Here are a few pictures.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ili8rkOdzrVraLDk72yQHtFIHu5zusWOO1AS3ddzSHZ7MrIiakRCWIkZ2k4AeqcNRXbZyNvXBK8bREwW0KnRQhxBhWoChrn5LIloFbJ9zliQiOWVpd6ja3TxOdMYbGUu-kWduLLGBF0D/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ili8rkOdzrVraLDk72yQHtFIHu5zusWOO1AS3ddzSHZ7MrIiakRCWIkZ2k4AeqcNRXbZyNvXBK8bREwW0KnRQhxBhWoChrn5LIloFbJ9zliQiOWVpd6ja3TxOdMYbGUu-kWduLLGBF0D/s640/FullSizeRender.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom and I painted the nursery over the weekend. Three walls are the <a href="http://www.behr.com/consumer/ColorDetailView/HDC-CT-26A">Seaglass</a>, and the window wall is <a href="http://www.behr.com/consumer/ColorDetailView/HDC-MD-26">Sonic Silver</a>.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN4ljIXIP0yGbyI3XsQonD5DKtKeetmg9r_q3T7DPKxY21zOWCmQiLhdEF9nCYqgitEkO_hPaF0DLvToDD07xqivIGdHgNyeCST31CA4aLHGoc1njVmtQauyb4mZeeeV7qmdqkqn8Ivsh/s1600/IMG_5834.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN4ljIXIP0yGbyI3XsQonD5DKtKeetmg9r_q3T7DPKxY21zOWCmQiLhdEF9nCYqgitEkO_hPaF0DLvToDD07xqivIGdHgNyeCST31CA4aLHGoc1njVmtQauyb4mZeeeV7qmdqkqn8Ivsh/s640/IMG_5834.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shopping around we found this fabric shower curtain for $15 at Target that my mom cut in half and sewed into curtains.<br />We also found a nice curtain rod for $8 at Joann Fabic, and curtain hold backs for $5 at Ross. Considering the curtains I had liked on Amazon were $45 by themselves, we got a steal! The green chair will be leaving us in a yard sale soon. The cute bassinet was from when I was a baby. We'll be using it in our bedroom for the first month or so. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8loVwgNuOw12qkoWsObm22qNEUSfz2KDyHwwrmzli-Tz7IlwbnLYpojxRDZx3d5bhILsGMbm2KsWcHqf7J6te52kR8v3EpWLmUfXEhsfdnHaO1iklu5RxAlpb3mWchJ8aFPSqUvz49Um/s1600/IMG_5835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8loVwgNuOw12qkoWsObm22qNEUSfz2KDyHwwrmzli-Tz7IlwbnLYpojxRDZx3d5bhILsGMbm2KsWcHqf7J6te52kR8v3EpWLmUfXEhsfdnHaO1iklu5RxAlpb3mWchJ8aFPSqUvz49Um/s640/IMG_5835.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dad made me these fantastic book leaning shelves (<a href="https://www.pinterest.com/pin/218143175679527390/">idea from Pinterest</a>). The bottom shelf is smooth so I can put a cup of water and my phone there while sitting with the baby. The top three shelves used grooved baseboard planks so that they would perfectly hold leaning books. We don't have any baby books yet, so Kevin brought up some comics to fill the space. The glider we got for a great deal at a yard sale for $40!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_j8ec-K4PX-DwzV-4SMS7HDSTAMZ_A0p-IGQR-ZXd5MHKuhQdM1fAgjz_t9ck0i26EGNF27ufCJS_yDltC4ZW6q5veOH-uQz7Bh4bN6HyBtBTkVIFIhYTFxhIrUX28nJrroGiU3W0Wj2a/s1600/IMG_5820.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_j8ec-K4PX-DwzV-4SMS7HDSTAMZ_A0p-IGQR-ZXd5MHKuhQdM1fAgjz_t9ck0i26EGNF27ufCJS_yDltC4ZW6q5veOH-uQz7Bh4bN6HyBtBTkVIFIhYTFxhIrUX28nJrroGiU3W0Wj2a/s640/IMG_5820.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dad helped me make this tree branch shadow box (<a href="https://www.pinterest.com/pin/218143175679527290/">idea from Pinterest</a>). After this picture we had touched up the white outer box. You can see it finished in the photo above. We had the outer box wood leftover from another project and we got the branches from the woodsy area by my house, they had already been cut down.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AIs0uhhsFBZXf6uHGC3-wwdIaw7ZbtmJC1Nx0EfLKcHHHTrKcQ022KzVSxYwi2eHXP5zSxGHdwoo_ULz8Ju_qAxRsUf5UilYExR_cqOiXGxwxiJENLwnLzXMP7AqYZDFH23ErfHwdLbb/s1600/IMG_5836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AIs0uhhsFBZXf6uHGC3-wwdIaw7ZbtmJC1Nx0EfLKcHHHTrKcQ022KzVSxYwi2eHXP5zSxGHdwoo_ULz8Ju_qAxRsUf5UilYExR_cqOiXGxwxiJENLwnLzXMP7AqYZDFH23ErfHwdLbb/s640/IMG_5836.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The changing table was a find from a friend's neighbor who was trying to get rid of it for $20. <br />The storage bins were a present from my parents from Target. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TV34WoGEk9RiSciRlSp_tsAMgX10YEYAlgzSjF0DJCPa33HFayMotBu3l8RZ8GwWZ7OsoVLZG-OfC0ee8XfnLdflqXFbqTJlRwBniWOCJWCHp6bvVRTLr0yJJOK71fXSTWI6TQtR6o9n/s1600/IMG_5838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TV34WoGEk9RiSciRlSp_tsAMgX10YEYAlgzSjF0DJCPa33HFayMotBu3l8RZ8GwWZ7OsoVLZG-OfC0ee8XfnLdflqXFbqTJlRwBniWOCJWCHp6bvVRTLr0yJJOK71fXSTWI6TQtR6o9n/s640/IMG_5838.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another view of the bookshelves and rocking chair.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9tsqkcgkKiMKROKAioCSjdFcHvb3vnZtpqjmZcJjZpFnpQd0lBeTslHfntUb8M12H8zTABtUK-narRqexyjztyRYp4PnNhrYQbP5L-11Q43hI-XKb2K9AxcN2azSOGoDr6YOXBAvcD9q/s1600/IMG_5837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9tsqkcgkKiMKROKAioCSjdFcHvb3vnZtpqjmZcJjZpFnpQd0lBeTslHfntUb8M12H8zTABtUK-narRqexyjztyRYp4PnNhrYQbP5L-11Q43hI-XKb2K9AxcN2azSOGoDr6YOXBAvcD9q/s640/IMG_5837.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kevin and I found this cute definition at a market vendor in Portland that had painted it on reclaimed wood (wanting $40 for it!). I took the lettering and embroidered it on a burlap frame I had used a long time ago to hang my earrings on.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bpiXStCgbt455ppayjoQ6JntXA0RTaGzqLl9Q_iKa9YplxxiYDdSCm4ZMx8D_oy-mqp4jc3jTjqr01prpyZua92bkdB08ABfFhgjriB9oXFcbx4RfopRycps7AhhTddqglq4LbqFjPe6/s1600/IMG_5841.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bpiXStCgbt455ppayjoQ6JntXA0RTaGzqLl9Q_iKa9YplxxiYDdSCm4ZMx8D_oy-mqp4jc3jTjqr01prpyZua92bkdB08ABfFhgjriB9oXFcbx4RfopRycps7AhhTddqglq4LbqFjPe6/s640/IMG_5841.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mom also helped me to put some adorable owl buttons on a cardigan I finished knitting a few months ago.</td></tr>
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In the end, everything is coming along, but I still feel like there are so many more little projects I want to do! Our summer is quickly filling up with traveling and plans so I'm sad to say it will probably go by quickly. One day at a time till we get to meet our little boy. :)<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com2tag:blogger.com,1999:blog-8497179589669118598.post-21197588344596845252016-05-12T08:30:00.000-07:002016-05-12T08:30:20.044-07:00Baby on the Way!I've been absent lately because... some big changes have been happening in our life. <br />
<br />
Early in February I started to feel not quite right in my stomach. There had been a stomach bug going around my office, so for a few days I chalked it up to that. A week later and a day or two passed my usual "lady time" start date, I took a test with two very solid pink lines.<br />
<br />
A week later the doctor confirmed it: I was pregnant with our first child! <br />
<br />
While we weren't necessarily trying to get pregnant... Ok, we weren't trying at all. This was an oops.... but totally an exciting, very welcomed oops. We had actually been talking that same week about setting money aside to save for a big Europe trip in the coming year or two before starting to have kids. Well, plans change!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGVxcrEAvZbL7Ab43AyR_yuBk_RnO4Z_s-cdn8zItmuO7YAJU8CvtloMaRzJa47ThbFD_qzUzS4oMSaDQRcy1DPr6jjoAftjDULWnQndfwzebWswWm67nyi-eAU_3aRwbyMYrohdDxvCz/s1600/IMG_5483.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGVxcrEAvZbL7Ab43AyR_yuBk_RnO4Z_s-cdn8zItmuO7YAJU8CvtloMaRzJa47ThbFD_qzUzS4oMSaDQRcy1DPr6jjoAftjDULWnQndfwzebWswWm67nyi-eAU_3aRwbyMYrohdDxvCz/s400/IMG_5483.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The parents-to-be. Do we look terrified?<br />
We're trying our best to keep our cool.<br />
Excited but terrified!</td></tr>
</tbody></table>
I want to say that the first trimester was a cake walk and I ate perfectly Nutritarian, but no. I was moderately nauseous from when we found out until about week 11. I never ended up getting sick, but I still wasn't feeling like my normal self. I had some pretty bad food adversions, and mostly survived off of whole wheat toast with avocado or peanut butter, bean burgers, lots of bananas, saltine crackers, and ginger ale. While not ideal, I did my best and made it through to the second trimester.<br />
<br />
Oh my gosh, it is like night and day. I have my energy back, and I was able to start eating my usual foods with lots of veggies. Tomato sauce and I still have a problem, but I'm sure someday we'll be friends again. I'm also hungry all. the. damn. time. Snacking is my game!<br />
<br />
My only other issue with eating is that I would get tired of a certain food quickly. What sounds great one day sounds like the worst the next, so my usual habit of cooking a large batch of soup or stew to eat throughout the week was not working. A lot of my food was going to waste and we were spending more on groceries than usual. I just didn't have any inspiration nor motivation to create different meals throughout the week that would fill me up, keep the groceries cheap, and that I wouldn't make too many servings of one thing.<br />
<br />
A few weeks ago I remembered that Lindsay Nixon from Happy Herbivore had a plant-based meal planning service called <a href="https://www.getmealplans.com/">Meal Mentor</a>, so I decided to give the free sample meal plan a try. The food was pretty good, but most importantly I got VARIETY without thinking twice about what to make. I became a monthly member and have loved it ever since. (That is also why I've been a bit MIA, I just haven't had any new recipes of my own to share.)<br />
<br />
Now, this isn't to advertise for Meal Mentor or say that everyone should do it, but right now as I'm preparing to be huge and hot in the summer, and a busy mom in the fall, batch cooking all of my weekly meals in one night just works. They are not exactly Nutritarian, as they have more potatoes and not quite as much greens, but for my increased hunger and need for calories, they are fitting the bill perfect. If you guys have any questions about it, feel free to ask.<br />
<br />
So, to update you on exactly where I am in the pregnancy, I am 19 weeks as of today, putting me due early October. My baby app tells me that he/she is as big as a mango and about 6 inches long and 1/2 pound in weight. I'm at that "oh so lovely stage" where my clothes are getting a bit tight and uncomfortable. I don't look outright pregnant, but just a bit chubbier in the tummy than usual. Other than being hungry more often and occasional lower back aches, my symptoms have been a breeze.<br />
<br />
We had our first ultrasound over a month ago at week 14 because my midwife couldn't find a heartbeat with a small handheld doppler at my group prenatal appointment. She thought maybe I wasn't as far along as I thought and wanted to get an ultrasound to see the heartbeat and get measurements for how large the baby was. Of course I worried and couldn't sleep the whole night before the ultrasound thinking something was wrong, but come the appointment, the heartbeat was easy-peasy to find, and the measurements told me I was exactly at 14 weeks like I thought. (Apparently my placenta is towards the front, making it harder to hear earlier heartbeats with a handheld doppler.)<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgqlhjuFWEN8i9iMRnU-mOJSzZXjEWGg_P4vltGwo0IaZ8nc1WMGJ1ae_2PHYoLRVwdb8vnucAEYTrYxQwF1FLRzo-l9G6NedvAWeLyf80t_P6aMqw1q2E0ZxWhJWF2j5kRb-OvrpMz9K/s1600/IMG_5536.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgqlhjuFWEN8i9iMRnU-mOJSzZXjEWGg_P4vltGwo0IaZ8nc1WMGJ1ae_2PHYoLRVwdb8vnucAEYTrYxQwF1FLRzo-l9G6NedvAWeLyf80t_P6aMqw1q2E0ZxWhJWF2j5kRb-OvrpMz9K/s640/IMG_5536.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Here was the picture from our 14 week ultrasound. <br />
I point out a few features in the pictures below because<br />
before I saw an ultrasound in person I could never<br />
figure out what each part was.</td></tr>
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The ultrasound was so neat to see in person. We got to see the baby "jump" its legs a few times, and got to see a top view at the right and left part of the brain. What amazed me most was how tight it seemed to be in there for him/her. No wonder babies love to be bundled tight after birth.<br />
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We have our next ultrasound (an anatomy ultrasound) June 1st at around 22 weeks. We are excited to find out if we're having a boy or a girl and to start planning out the nursery. I'll try to do monthly updates or so until the baby comes. Stay tuned!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9NB3NYDtEcK0WP-W1_uQDjGM1nA-3MoPoQiSG1cBGbkJNWq_oG8Pioy-uMnB7fyc1qTO7KoQxH8Ks2VYOX9AptLkpm2C7Nh6KV2RpIFOt-EBxlYIEFrc1wGciLU-u6MVYma63qYiCFqx/s1600/IMG_5584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9NB3NYDtEcK0WP-W1_uQDjGM1nA-3MoPoQiSG1cBGbkJNWq_oG8Pioy-uMnB7fyc1qTO7KoQxH8Ks2VYOX9AptLkpm2C7Nh6KV2RpIFOt-EBxlYIEFrc1wGciLU-u6MVYma63qYiCFqx/s640/IMG_5584.JPG" width="480" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
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<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com4tag:blogger.com,1999:blog-8497179589669118598.post-25746441912547422112016-03-28T13:05:00.003-07:002017-05-20T09:20:32.910-07:00Mole Lentil Tacos with Cabbage SlawI hope everyone had a wonderful Easter weekend! After church, Kevin and I spent the afternoon lazing around the house, catching up on laundry and some reading. Mid afternoon hit and I had a hankering for tacos! I know, not traditional Easter food whatsoever, but I just went with it. I ended up with a fantastic recipe I'm sure to keep in rotation! Enjoy!<br />
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<b><span style="font-size: x-large;">Mole Lentil Tacos with Cabbage Slaw</span></b><br />
<i>Time: 15 minute prep, 6 minute high pressure with a NPR (or 30 minutes on the stovetop, directions below)</i><br />
<i>Servings: 4-6 servings</i><br />
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<b>Ingredients:</b><br />
<u>Lentil "Meat"</u><br />
1/2 cup dry brown lentils<br />
1/2 cup dry french green lentils<br />
1/4 cup finely chopped walnuts (<i>optional</i>)<br />
1/2 red onion, finely chopped<br />
1 green bell pepper, chopped<br />
1/2 cup mushrooms, roughly chopped<br />
<u>Mole Sauce</u><br />
1/4 cup tomato paste<br />
2 1/2 cups water<br />
1 1/2 Tbsp chili powder<br />
1 Tbsp cocoa/cacao powder<br />
1 tsp cumin powder<br />
1 tsp smoked paprika<br />
1/2 tsp corriander powder<br />
1/2 tsp cayenne pepper<br />
1/4 tsp cinnamon<br />
<u>Cabbage Slaw Topping</u><br />
4-6 cups shredded green cabbage<br />
1/4 cup sliced green onions<br />
8 radishes, finely chopped<br />
2 Tbsp lime juice<br />
salt to taste<br />
<u>Extras</u><br />
corn tortillas<br />
salsa<br />
hot sauce<br />
vegan sour cream<br />
guacamole<br />
<div>
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<b>Instructions:</b><br />
1.) In a pressure cooker, dry or water saute the red onion, bell pepper, mushrooms, and walnuts for 3-5 minutes. In a medium bowl, whisk together the mole sauce ingredients until smooth and well combined. Add the lentils and mole sauce to the pressure cooker. Stir well, lock the lid, and set to cook at high pressure for 6 minutes. Allow for a natural pressure release. (Alternatively, cook in a pot on the stovetop bringing to a boil, reduce heat, cover, and allow to simmer for 20-30 minutes, until the lentils are cooked thoroughly.)<br />
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2.) While the lentils are cooking, prep your cabbage slaw. Place only the green cabbage in a large bowl with the lime juice and a sprinkle of salt. With your hands massage and squeeze the cabbage to loosen up the fibers (very similar to if you were making sour kraut). The cabbage should reduce to about 2/3 or 1/2 of its original volume. Drain any excess liquid. Add in the green onion and radish, and stir well to combine. Chill in the fridge until it is time to serve.<br />
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3.) This is not necessary, but I love to lightly warm/toast my corn tortillas in an un-greased skillet on medium heat for a minute or so each side just before serving. It makes the shells able to hold more without tearing and brings out the corn flavor.<br />
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4.) Once the lentils are done cooking and the pressure has released, carefully open the lid and give the lentils a good stir. Serve hot on the toasted tortillas topped with the cabbage slaw and any other toppings you desire.<br />
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<b>Amy's Notes:</b><br />
Trust me, toast your corn tortillas. I was never too much of a fan of them until I tried them freshly warmed in a skillet. Makes all the difference!<br />
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An few alternative ways to enjoy this is to have the mole lentils on top of a large pile of the cabbage slaw like a salad. Another way would be to have on top of brown rice, quinoa, baked tortilla chips, or a baked potato. Whichever way you choose, the lentil and cabbage combo is fantastic! Enjoy!<br />
<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
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</iframe>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com4tag:blogger.com,1999:blog-8497179589669118598.post-24295936225660693322016-03-09T09:00:00.000-08:002017-10-17T13:06:17.147-07:00Example Day #4Ever wonder what a Nutritarian eats day to day? Join me in <a href="http://amysnutritariankitchen.blogspot.com/search/label/Example%20Day%20Eating%20Plans">this weekly series</a> while I show you an example day of what I typically eat.<br />
<br />
This was my example eating from this Monday. Mondays for me are the busiest day of the week with morning meetings and picking up breakfast for the office. I generally wait to eat breakfast most days until I get into the office, but since I know these mornings are hectic and I won't get a peaceful moment until close to 10, I eat what I call pre-breakfast to tide me over.<br />
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This day I had a banana on my way into work. Once I got in, I carried around an apple until our Monday Morning Meeting started.<br />
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Around 9:30 I got the chance to sit down at my desk and have proper breakfast. Today it was 1/3 cup rolled oats soaked in hot water, with 1/2 chopped banana and organic soy milk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVPUPiSgwgifeXNZMNCyhx7uSDSHyHL7MRrwxkP-Mmb8RP3KsQHA2IR-CtpHxTSKYJWTyQbumlyfmA5XhO5ByH9pcxGNMEfKDr4OVfFAZ0VTrIZoWVydqxn44XE_Tpx976jtVYY4wfy7U/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVPUPiSgwgifeXNZMNCyhx7uSDSHyHL7MRrwxkP-Mmb8RP3KsQHA2IR-CtpHxTSKYJWTyQbumlyfmA5XhO5ByH9pcxGNMEfKDr4OVfFAZ0VTrIZoWVydqxn44XE_Tpx976jtVYY4wfy7U/s400/4.jpg" width="400" /></a></div>
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Lunch today consisted of my new favorite (and quick!) <a href="http://amysnutritariankitchen.blogspot.com/2016/03/simple-greens-and-quinoa-salad.html">Simple Greens and Quinoa Salad</a> with another apple and three clementines.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTHBxsbH6rh1z58KhDT6oZ7JfZU__lzG5OV_1cAa3bIbM5ByXRMSpUYZYutTEgZk5ks3wOopiZ5H_4Tz6RUr7zXOfxPua4Chtsra6nQ4LQJk_1Z45cvV3vCI2JeMzhVNPlkLdCrnKrPOY/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTHBxsbH6rh1z58KhDT6oZ7JfZU__lzG5OV_1cAa3bIbM5ByXRMSpUYZYutTEgZk5ks3wOopiZ5H_4Tz6RUr7zXOfxPua4Chtsra6nQ4LQJk_1Z45cvV3vCI2JeMzhVNPlkLdCrnKrPOY/s400/5.jpg" width="400" /></a></div>
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On my way home from work I needed to pick up some groceries. My Fred Meyer has a nice "natural foods" section and occasionally I treat myself to some chia seed kombucha. I don't usually drink my calories, but I find this a great alternative to soda if I'm craving a sweet drink.</div>
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Once a week Kevin and I make an effort to have a sit down dinner with no electronics or other distractions. I grew up having sit-down dinners most nights of the week, but Kevin did not, so this is our balance for now. This night I had a whole wheat wrap with herbed tofu spread, chopped artichoke hearts, carrots and romaine with a side of Thai red cabbage slaw and steamed asparagus (and un-pictured steamed broccolini).</div>
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Kevin was not so much into the slaw and wrap, so he made himself two burgers (unfortunately, he is not a Nutritarian), and a Caesar salad on the side. He did, however give asparagus a try and <i>did not hate it</i>. BIG improvement if you know my husband!</div>
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To summarize based on Dr. Fuhrman's Eat to Live plan:<br />
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<li><b>1 lb raw vegetables -</b> I met this goal with my lunch salad and the Thai slaw I had with dinner.</li>
<li><b>1 lb cooked vegetables </b>- This was covered with my two helpings of steamed asparagus and broccolini at dinner.</li>
<li><b>4 servings fresh fruit</b> - I met this goal with 1.5 bananas, 2 apples, and 3 clementines.</li>
<li><b>1 cup or more of beans</b> - I fell a little short on this today, but I had a tofu spread on my wrap at dinner.</li>
<li><b>1 cup or less whole grains/starchy vegetables </b>- I had 1/3 cup oatmeal, about 1/3 cup of quinoa, and a whole wheat wrap. I often count quinoa more towards my bean goal since it is higher in protein.</li>
<li><b>1 oz or less of nuts/seeds</b> - I had a small amount of nuts blended into the tofu spread, and I also had some avocado in my lunch salad that I will count in this category because it is higher in fat.</li>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
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<!-- Please call pinit.js only once per page -->
<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com4tag:blogger.com,1999:blog-8497179589669118598.post-56503314368780513132016-03-07T12:52:00.003-08:002016-03-07T12:55:46.553-08:00Simple Greens and Quinoa SaladI've been going for simple lately. After having some tummy issues a few weeks ago (more on that in another post), I've been sensitive to more exotic foods. To get my system back in normal digesting order, I've been sticking to simple recipes.<br>
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Since my actual volume of food I've been able to eat has decreased, I have been having a bit more calorie dense foods, such as nuts, dried fruit, and avocados. For those of you who are following Dr. Fuhrman's more aggressive weight loss plan, try subbing 1/2 of the avocado in this recipe for the same volume of defrosted and mashed green peas. You'll still get that avocado flavor, but with less calories.<br>
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The recipe below has been my go-to salad for the last week or so. It has 5 ingredients! 5! It doesn't get more simple than that. Plus, I can prep and mix all of this with a cutting board, paring knife, fork, and large bowl. I'm all for less to clean!<br>
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<span style="font-size: x-large;"><b>Simple Greens and Quinoa Salad</b></span><br>
<i>Time: 5 minutes</i><br>
<i>Servings: 2 main dish servings, or 4-5 side salad servings</i><br>
<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://sites.google.com/site/amysnutritariankitchen/simple-greens-and-quinoa-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print this recipe!</a></span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmfh8SoHLXzqT-UagVaSuAcfVtJTy7YOcLaIMEYQNiOnSX12FSAxtn55AaAJIN3pFgmqRK1b609-5R07mmRCI0x3fR5dBFM_BsTxQUbPLOdiN3il3xTz6h1ZrhOSpHmqrNViQaoeF2byC/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmfh8SoHLXzqT-UagVaSuAcfVtJTy7YOcLaIMEYQNiOnSX12FSAxtn55AaAJIN3pFgmqRK1b609-5R07mmRCI0x3fR5dBFM_BsTxQUbPLOdiN3il3xTz6h1ZrhOSpHmqrNViQaoeF2byC/s640/4.jpg" width="480"></a></div>
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<a href="http://www.amysnutritariankitchen.com/2016/03/simple-greens-and-quinoa-salad.html#more">Read more »</a>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com3tag:blogger.com,1999:blog-8497179589669118598.post-77025446284761346612016-02-09T08:00:00.000-08:002016-02-09T08:00:21.348-08:00Welcome Dear Vitamix!Please join me in welcoming the newest addition to my kitchen.... <a href="https://www.vitamix.com/Shop/5300">the Vitamix 5300</a>!!!! I'm currently contemplating what to name her/him. I think it should start with a V, just so I can remember it better. Vasco? Vladamir? Victor? Vera? I'll work on it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HFbcRl8QAToj0pouUfMgcZhyUrh4LFW1swYsIkqLFNAh-WjBiQcW5TsyyiYtPUCOOaaCSJ2YatzrGx8Vt7Hz2_Q28l4Udrac6ad7UUffxJIRL-PRFV35Mabk1BQbBcdj0ndHvWkjn2RB/s1600/33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HFbcRl8QAToj0pouUfMgcZhyUrh4LFW1swYsIkqLFNAh-WjBiQcW5TsyyiYtPUCOOaaCSJ2YatzrGx8Vt7Hz2_Q28l4Udrac6ad7UUffxJIRL-PRFV35Mabk1BQbBcdj0ndHvWkjn2RB/s640/33.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the beauty making me a berry smoothie for breakfast the other morning. <br />
(The Husband who leaves earlier than me for work was quite jealous when I sent him a picture.)</td></tr>
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I am lucky beyond belief that my parents thought an appropriate exchange of goods and services was to give me a Vitamix for watching their pup for the last month or so. (I think I got the better end of that deal, but don't tell them!)</div>
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Now, since we were first married four years ago, I have had a very good KitchenAid blender. It got the job done (with time and often lots of spatula scraping) enough so that I could never think of a good enough excuse to abandon it and spend a small fortune on a Vitamix. I just kept hoping that a time would come that it would <i>"vroom"</i> its last and we would simultaneously win the lottery.... or at least a really good scratch ticket.<br />
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Alas, this wildly impossible situation did not need to come. When the my parents came to visit last weekend, my Dad brought in a sizable box and pronounced it as their "thank you" for watching Tilly (now and at least one more time). I ripped open the brown paper wrapped package to see just a part of one side. It had a fondue bowl on it. I have been lactose intolerant for over a decade and mostly avoid (especially liquid) cheese at all cost. My parents know this, so I had a momentary mind panic of what I would say.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mB0XgJw9sm7VHbh-Ng9Nf8Dq9YbrB_mLJl87y7h0HnlPwgJyRBFkJU1LJwfjR63oUScfoTouF_wx2s38ZI8sTWBcib2PybAGrdR9N-RIxbzFCg9cGZ9ALasVYFG8AXguCFihqy0CK4Ly/s1600/11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mB0XgJw9sm7VHbh-Ng9Nf8Dq9YbrB_mLJl87y7h0HnlPwgJyRBFkJU1LJwfjR63oUScfoTouF_wx2s38ZI8sTWBcib2PybAGrdR9N-RIxbzFCg9cGZ9ALasVYFG8AXguCFihqy0CK4Ly/s640/11.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is it on its virgin run in making Hummus (<a href="http://amysnutritariankitchen.blogspot.com/2012/06/fathers-day-and-hummus-hummus.html">recipe on my food blog here</a>).</td></tr>
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More of the brown paper came off to reveal a brightly colored smoothie. I knew what this was! Jumping up and down squealing in my robe and slippers followed. The Husband looked on with only a portion of the enthusiasm I was experiencing (he will understand my joy when I get to using it more and more this week... and forever!).<br />
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So far, I have made quite a few fruit smoothies to share with Kevin, a few green smoothies just for me, hummus and pinto bean dip, <a href="http://amysnutritariankitchen.blogspot.com/2012/06/vegan-ranch-dressing.html">my favorite ranch dressing</a>, a <a href="http://amysnutritariankitchen.blogspot.com/2016/02/example-day-3.html">BBQ sauce for my tofu the other day</a>, and even a soup base to make Kevin tortilla soup on the stovetop. Each time perfect results. Now I know what I have been missing all of these years! I think there has been a day I've even used it 5 times.... LOVE!<br />
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Kevin and my conversation later on Sunday after my parents headed home went something like this:</div>
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The Husband: So you are covered for life when it comes to kitchen stuff right?<br />
Me: Yes.<br />
The Husband: Ok, good, because next time you--<br />
Me: Well, at least for now. Let me clarify, I am covered on major appliances for a long long time. Having this now means that I can give away my old blender, my old food processor, and my old mini food processor.<br />
The Husband: Sigh.</blockquote>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Health and Happiness,</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Amy</i></span><br />
<br />
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<!-- Please call pinit.js only once per page -->
<script async="" data-pin-height="28" data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Amy's Nutritarian Kitchenhttp://www.blogger.com/profile/08200134098931452894noreply@blogger.com2