I know pictures are worth 1000 words. Trust me, I wish I had a picture for the two recipes I came up with today. I'll admit it, I am not great at remembering to photograph my food. When its made, I like to enjoy it and not let it get cold while I await the perfect lighting for the photo. Not to mention, I think my camera is broke. Anyway, onto the pictureless but priceless recipes I felt I just had to post.
So, there is sooo much controversy out there about what is healthy to eat... meat, no meat, grains, no grains, nuts, no nuts, dairy, no dairy, raw veggies, cooked veggies.... I can find arguments for all of the aforementioned foods included or excluded for the ideal diet. It is all so confusing. Up until today, I thought whole grains and legumes were a safe bet. While I try to limit my whole wheat consumption due to this crazy gluten-free fad, I still eat it, along with other whole grains and legumes. As a former vegan, I relied on these foods and many health professionals highly recommend these products. But, today I read about the dangers of phytic acid in these foods. More to come on phytic acid in another post. But, for now, here is a non-legume and grain, amazing meal....
Arugula, Tomato, Turkey and Cheese Stuffed Mushroom
Serves: 3 light lunches
3 portobello mushroom caps
1T olive oil
1/8 cup chopped onion
1 diced garlic clove
1 T parsley
pinch of salt, pepper
6 slices garden fresh tomato
handful of arugula and spinach chopped
5 slices all-natural turkey
3 slices raw cheddar cheese
Mix together oil, onion, garlic and spices with oil. Spread on gill side of mushroom (gills removed!). Place in baking pan with a little water. Bake in 375* oven for 10 min.
Remove mushrooms and layer greens, tomato, turkey and cheese. Bake for another 10 min.
After digesting this lunch numero uno, I went for a bike ride at the park. The weather has been sooo amazing lately. I got to enjoy the sunshine, fresh air, and beautiful fall colors and the hour long bike ride. Riding my bike is so meditative for me. I was thinking about all the nutrition controversy and decided there are two principals that never fail, no matter what you eat. Balance and moderation. Ultimately I think a little of everything ethically sourced and from the earth is okay. Whole, natural foods like grains, meats, dairy, cooked veggies, raw veggies, fruit, nuts...its all okay when consumed with balance and moderation. So, when I got home, I was hungry for lunch numero two. I tend to eat to light lunches during the day. One around 11 or 12 and another around 2 or 3. It works better for me to not eat too much at one sitting. Inspired by the fall colors and idea of balance and moderation I made a wicked sandwich....
Pumpkin, Candy Corn, Peanut Butter, Apple Sandwich
Serves: 1 amazing mini-lunch or snack
1 whole wheat burger bun
4 small apple slices
1 Tbsp pumpkin puree (from can)
10 pieces of candy corn
1 Tbsp peanut butter
Dash of pumpkin pie spice
On one side of bun spread peanut butter and layer apple. On other side spread pumpkin and place candy corns on top. Sprinkle both sides with spice. Close up the bun halves and dig in!
I am so intrigued by all of the information out there about the ideal diet. It is a little frustrating, but, at the same time, very interesting to read through all the info and research. How is it that some health professionals and research says a whole grain, legume, nut, fruit, and veggie rich, vegan diet is the ultimate way to health, while others say a grain-free diet, high in meat and dairy foods is the way to go. Why is it that some say cooking veggies destroys nutrients but others say you should cook veggies to make nutrients more bioavailable. As an extremely health conscious nutritionist and someone very interested in foods and diets of peoples, I will continue to seek out the truth. But until then, I know one thing that works....
Listen
to Your Body and
Give it Natural Foods
with Balance and Moderation
