Tuesday night. 10:18 pm. Long day, late work, but at least the world is slowly disappearing under a quiet cloud of ivory crystals outside my window. And life is beautiful, no?
Sometimes it can be hard to stay on a healthy track in winter. Here’s how I made it work . . . at least for today:
We woke up to snow!
Waits enjoyed a small cup of almond milk while I brewed my coffee and fixed our breakfast. Breakfast!
We split a piece of sprouted grain bread with nut butter. I was going to use up the last of the peanut butter, but Waits ate it all off the spoon before I could get it onto the bread. I switched to a homemade raw hazelnut-almond spread. Side of banana slices. Bowl of pomegranate arils with sprouted buckwheat and sliced almonds, with a splash of coconut milk.
During breakfast we rocked out to the awesome musical stylings of one miss Laurie Berkner. To my parent peeps – this is super fun kids music! Free on Spotify.
It can be really tough to find fresh food in winter, especially in these northern latitudes. I often end up sluggish and run down come spring, and I’m determined to not let that happen this year.
Enter: sprouts! There’s nothing more fresh – they are literally alive! Full of minerals and amino acids, totally easy to grow at home. I made my first plate of sprouts this weekend (in the sprouting jar, I just finished them off on the plate in the sunny window) and today they went into the smoothie. I’ll keep them in rotation and this way, I’ll have fresh food all winter. Smoothies, salads, sandwiches. Delicious!
This was like a super-vitamin! I’m on a bit of a supplement kick, haha. This smoothie had water + banana + ice + spinach + sprouts, plus the following additions: Sun Warrior protein powder, spirulina, Cal-Mag Plus (the “plus” is zinc and vitamin D), Truly Natural Vitamin C powder, vitamin K2, Maca powder. Whew!
After I poured mine I added coconut milk, reblended, and then poured a glass for Waits. Need to get those calories in for him where I can!
After smoothies we had our bath and then I tried to put Waits down for his nap. But he was teething something fierce, and just wouldn’t settle down. So I loaded him up in the car. Sometimes a quick drive is the only way I can get him to sleep. Sometimes mama just needs a drive-thru coffee to get her over the hump . . .
I ate lunch while Waits napped. Homemade split pea soup with a side of blue corn chips (with a tiny bit of leftover hummus).
Then I packed us up for our errands
I brought along the travel snack cup, with black beans + nutritional yeast + sunflower seeds. The sunflower seeds add a bit of fat since he doesn’t like it when I add oil to things.
On our way home from the library, we stopped by Trader Joe’s, where Waits tore into the carrots and peanut butter during his cart ride. Not pictured.
Pizza! On a homemade whole wheat sourdough crust. I really loved this dinner, for two reasons. First, because it sprang from the mind of my dearest, who said to me: “Let there be pizza! And let it have pesto AND green olives AND savory soy curls!” And I was like “That just sounds crazy enough that it just might work!” It did.
And second, because it put to use some of my summer stash. Like bell peppers, which I’d chopped and frozen at their peak of freshness. And pesto, made by the gallon (and frozen in ice cube trays) when both walnuts and basil were super cheap and in season:
And these black eyed peas, which I made in bulk and froze in small batches. (not seasonal, just economical)
I actually blended about a cup of the beans into 1/2 cup of pesto, to make a creamy, protein-y pesto spread. It was great in big ol’ dollops on the pizza, burried under all those other toppings.
Savory soy curls, bell peppers, caramelized onions, and green olives. SO YUM.
But seriously, I couldn’t resist after Bonzai reader Joselle linked to this recipe. A flourless, chickpea-based, gluten-free soy-free dessert of awesome. It was too weird. I was too curious. I had to try it! And it was awesome.
edited to add: I wrote this after tasting the cookie pie straight out of the oven, at which point it truly was SO YUM. However after it cooled, I could definitely taste more of the . . . bean-y-ness. I think it’s still good, but if you’re not used to “healthy” desserts, this might be sort of strange. Damian said, “It’s good . . . but it does have a sort of . . . er . . . *Mediterranean* flavor . . .” Ha!