Well swingin’ to the flour swingin’ to the cream
Swingin’ what I crave ’cause that’s my extreme
Swingin’ to the whole food and swingin’ to the lean
If I think about how I feel I prefer to eat clean yeah
I Weird Al Yankovic’d the song because I heard it and now all I think about is pie with Thanksgiving around the corner (yes, I verbed his name). Pie seems to be focus of my thoughts after attending a Twin Peaks RR diner pop up serving Coop’s favorite cherry pie and the endless piles of apple and pumpkin pie at the grocery store. Holiday time is the hardest time of year for me to stay clean. Especially with sweets. So I wanted to make a pie that was tasty and healthy that would not leave me with sugar lows and loads of guilt. Crust of pecan, hazelnut, dates and a dash of rosemary. Filling of fresh pumpkin and sweet potato, sweetened with dates and banana, fattened with cashews, macadamia and coconut. With traditional spices that make up pumpkin pie plus a little Indian spice magic. No gluten, no dairy, no eggs or refined sugar. This is my new holiday pumpkin sweet potato pie.
Recently I have had a lot of conversations with people that ask about my lack of sleep and schedule during the day. My schedule is pretty typical and routine for a full-time working mom, but seems to shock people that don’t have kids or have forgotten what it was like. The number one question I am asked is, how are you able to work out at 5 am after only a few hours of sleep? Really, there is no choice for me right now, so I just do. The next question is what do you eat for breakfast? I eat more like a hobbit than human with an early wake up call – breakfast, second breakfast and an elevensies. So it requires having a lot of food around. The easier it is for me to eat and the more filling, sustaining and nourishing it is, the better off I am (and less likely to reach for junk since I have a constant desire to eat). That’s what makes these energy cookies so good: rich with good fats and protein from a variety of nuts and seeds, fiber from oats and sweetened with nothing but banana, dates and bites of currants so I don’t crash.
I had a crummy day.
I spent most of the day in the car. 6 hours driving in the rain to and from a meeting that took only 2 hours. I brought my my meals with me knowing I was going to be on the road and in meetings and would likely not make good decisions about food if I did not plan ahead. But I did not think about a snack or treat while driving. And with the traffic I was in a not so great mood. What I really wanted was a cookie.
It’s Sunday morning. The first thing my daughter asked to do this morning was “cakoo” or cook. I am so thankful that this little one is a mini sous chef.
I rarely eat waffles. But of course, while on a whole food challenge, suddenly I am craving waffles. That meant I had to come up with something I could eat, that my family would enjoy as well.
Three of these things belong together
Three of these things are kind of the same
Can you guess which one of these doesn’t belong here?
Now it’s time to play our game (time to play our game).
My family is sick and I am starting to feel a tickle in my throat so I thought it was time for soup. There is nothing more warming and comforting than a curried spicy butternut squash soup. But there is so much more that this versatile squash can be used for.
Every winter our CSA box is loaded with butternut squash. A squash related to pumpkin, low in calories (45 calories per 100 grams or about 1 cup) loaded with poly-phenolic anti-oxidants, vitamins A and B (folates, riboflavin, niacin, B-6, etc), minerals (iron, zinc, copper, calcium, potassium, phosphorus) and dietary fiber.
Today was one of those days I am thankful that I cook in advance and cook in large batches so I have food for several days. As a veggie, these Whole30-like program can prove to be difficult without some thought and advance planning (especially for someone like me who refuses to call a smoothie and a side of veg a meal and refuses to break the rules with legumes and quinoa in the first few weeks).