Back to Macro and Feeling Good

I admit it.  I've been a bit off track with my eating lately.  Yes, there has been a lot of eating out...there have been some sweets...even...coffee (gasp).  I know, I know!  So for the last three days I've been focusing mostly on macro again, and it feels so good!  My cheeks are rosy, my energy is up, and I'm just feeling more balanced overall.  Here's a sample menu, to give you an idea of how I kept my meals mostly macro:

Monday:

• Breakfast - Oatmeal with a small teaspoon of maple syrup
• Lunch - half a sweet potato (I had a late breakfast that day...I made up for it with dinner though)
• Dinner - brown rice, arame with carrots & onions, sauteed shredded cabbage drizzled with flax seed oil, ume vinegar and gomashio, and seasoned mixed beets (recipe below)

Tuesday:

• Breakfast - brown rice with leftover the arame/carrot/onion thingy
• Lunch - polenta cake and half a sweet potato
• Snack - brown rice cake (the crispy kind) with peanut butter and brown rice syrup
• Dinner - rice pilaf with Caramelized Onions and adzuki beans with kabocha squash

Wednesday:

• Breakfast - miso soup with bok choy and dark greens, leftover rice pilaf (added some sauteed cabbage to freshen it up), natto and toasted nori
• Lunch - stir-fried soba noodles with veggies

• Dinner - I'm planning veggie soup with a side of whole grain bread

I was so tempted to make coffee this morning, but instead I brewed some kukicha tea and tried to forget about the taste of rich, creamy espresso...(single teardrop)...

After finishing dinner on Monday, The Boy told me he was so glad to have me as his wife because I cook healthy meals that he likes, and needs, to eat.  Awwwww :)

Seasoned Mixed Beets:

Serves 4 as a small side dish

12 small golden and chioggia beets, peeled and quartered

1 Tbs brown rice syrup

4 Tbs apple cider vinegar

In a large pot with a lid, steam beets in 1/2 cup of water until tender, about 20 minutes.  Strain and toss gently with brown rice syrup and vinegar.  Serve warm or chilled.

Where's the BEEF? I mean...the BEETS!

I love beets.  But growing up, I always thought they only came in a can.  Don't laugh.  My mom is Japanese, okay??  Not a lot of communication in the pantry department!  Anyway, when I started working for Be Wise Ranch, a local organic grower in San Diego, they would give me a box of produce every week as a bonus.  One day, that box included beets.  So...I get it now.

I made this the other night.  It was so warming it made me wish it were colder out...

Vegan Borscht


1 Tbsp olive oil
1 onion, sliced thinly into half-moons
4 medium sized carrots, grated
5 small beets, peeled and grated
2 large garlic cloves, finely minced
1 bay leaf
2 Tbs brown rice syrup
6 cups Low Sodium Vegetable Broth (or Water + 4 tsp Better Than Bouillon Reduced Sodium Vegetable Base)
1/2 large head or 1 small head of cabbage, thinly shredded
3 large red potatoes, skin left on, diced
salt & freshly ground pepper to taste
2 Tbs red wine vinegar
juice of 1 lemon

In a large pot, heat oil over medium heat and saute onions, carrots and beets until onion is translucent, about 10 minutes.  Stir in the garlic, bay leaf and brown rice syrup and cook for 1 minute.  Add broth, cabbage, potatoes, and season with pepper.  Simmer, covered, until vegetables are tender, about 30 minutes.  Remove from heat and stir in vinegar and lemon juice.  Add salt as needed.  Ladle soup into bowls and dollop with vegan sour cream.

Tip: If you like things a little spicy...add a teaspoon or two of cayenne before simmering.

Now, a question for you guys.  Would you rather see a recipe for Yellow Split Pea and Sweet Potato Soup or Creamy Curried Cauliflower Soup tomorrow?  I'm making one of these tonight and can't decide which.  Help!