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.

My version of Fried Rice

I wanted to use up the contents of my fridge today...

...wait, I'll go back a little further. In August of this year, 2010, my mother-in-law was diagnosed with a brain tumor. Since then, my in-laws have started on the Macrobiotic diet. To show my support, I became a vegetarian. Now, I know this is still miles from the macrobiotic diet, but I figured it couldn't hurt to give it a shot, and then maybe work my way into macrobiotics later. Anyway, I've been a vegetarian for about 2 months now (nothing to write home about, I know) and, surprisingly, I love it! I've tried it in the past, but I always caved because I craved meat. This time, not only do I not crave it, I feel incredible! My mind is clear, I have way more energy (something I shouldn't even have a problem with at 31), and I just feel happier in general.

So back to the fridge contents. Since becoming vegetarian, it's been so much easier to cook dinner. I just stuff my fridge with veggies and my pantry with beans, tomatoes, etc. and throw things together as I go. I've made soups, stews, stir-fries, and sautes, and I've enjoyed all of it. I'm not into fake meat products so none of my recipes will include the stuff, but feel free to add it as you see fit. My philosophy is: I will eat it as it was made to be eaten. If it's milk from a cow, drink milk from a cow. If you can't or don't want to, don't drink milk. If it's soy beans, then eat soybeans. Don't drink soy beans. Anyway, that's just me. I hate fake milk, although I'm trying to get used to almond milk in an attempt to fully convert to macrobiotics in the future (blah, it's just wrong!).

So back to my fridge contents. I pulled out zucchini, chinese eggplant, green onions, carrots, potatoes and leftover brown rice (all organic). I decided to ditch the potatoes and make:

Non-Traditional Veggie Fried Rice

4 Tbs vegetable oil, divided

1 egg, beaten

2 garlic cloves, minced

6 garden carrots (or 2 to 3 regular sized), sliced diagonally into 1/4" thick strips

2 zucchini, diced

2 chinese eggplant, diced

4 to 5 Cups cooked, refrigerated brown rice

4 Tbs soy sauce, divided

2 green onions, sliced thinly

fresh ground pepper, to taste

In a large saute pan over medium heat, add 1 Tbs. vegetable oil. Cook egg in oil until scrambled. Transfer egg to a plate. Turn heat to medium-high and add 1 Tbs. vegetable oil to pan, then add garlic and carrots and saute for 3 to 4 minutes. Add zucchini and eggplant and continue to saute for another 6 to 8 minutes, or until eggplant seems tender and zucchini is al dente. Transfer veggies to plate. Add remaining 2 Tbs vegetable oil, then add rice. Saute for 5 minutes. Then add 2 Tbs soy sauce and continue to stir gently, so as not to make the rice mushy. Return veggies and scrambled egg to rice pan, and stir to combine. Add remaining soy sauce, green onions, and a generous amount of pepper, and stir gently. This is more of a chunky fried rice, but I like it that way. It makes a good main dish.

Makes 4 to 5 main dish servings.

P.S. My future recipe posts will be much shorter...I think.