We’ve still been eating pretty clean/whole foods only in our house. It’s more just our way of life now a days. Which is what I wanted anyway. I really don’t love fad diets, I’m much more a supporter of healthy food choices that last a life time. I was watching a food documentary the other day and the guy said something along the lines of “instead of thinking ‘I can’t have it’, we should be thinking ‘I can have it, but I don’t want it.'” It’s so simple but so true. I feel like when we try to diet, it’s so hard to stick with the mentality of deprivation. We get stuck on all the things we can’t have. That sucks and it will never last. Becoming more informed about my food choices and what each food I eat is doing to my body, has made it so much easier and rewarding to make healthy choices. I can see things like processed food and think “I can eat that if I want, but really I don’t want to”. Knowledge is power! School House Rock really knew what they were talking about. It’s been fun actually to find recipes to make sweets and bake goods that use better, whole ingredients. I made a chocolate pudding the other night from Sidesaddle Kitchen and oh man, it was good.
My other go to lady is Angela from Oh She Glows. If you are looking for a killer cookbook. HER’S.IS.IT!! Her blog is just as amazing. Her Rad Rainbow Raw Pad Thai is one of my favorites. I am telling you it is one of the most delicious things I have ever eaten. I decided I had to share with you guys. I’ve had a julienne peeler for a few years now and have never known what it was. My mom had given it to me in my stocking and I thought it was just a crappy peeler because it never worked when I tried to use it on say, an apple. hahahaha. Doh! Then one day it clicked.
1 medium zucchini, julienned or spiraled
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed
3 green onions, thinly sliced
1 tablespoon hemp seeds
1 teaspoon sesame seeds
Ingredients for dressing:
1 garlic clove
1/4 cup raw almond butter (or try peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
1. Cut up all vegetables. Add the zucchini, carrots, pepper, and cabbage into large bowl. Toss to combine.
2. Prepare the dressing. I just add all ingredients to a tupperware. Cover with a lid and shake. You could always use a food processor. Dressing does thicken as it sits.
3. Top bowls with non-gmo edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy! Hemp seeds are my jam. I love them so much.
*Recipe from Oh She Glows