Christmas Eve

I hereby present you with a food retrospective from Christmas Eve.
I started off with a late breakfast- around 10:30am. I was at my husband’s family’s house.

Leftover sweet potatoes with breakfast. As I said – they were the sweetest sweet potatoes ever! And I ate them cold. I’m ok with eating most leftovers cold; in fact, sometimes I prefer to have leftovers cold.

A milkless cup of multigrain Cheerios.

Lunch, which was consumed a short time later, was small.

Some homemade pumpkin bread, with peanut butter.

My husband and I shared one of these yogurts. I had never tried one of these before; it was really tasty!

Clementines are great citrus gems.

During the evening, we went to my husband’s grandparents house, for their Christmas Eve get-together.

It wouldn’t be prudent for me to have these spreadable cheeses every day (because I find them irresistibly delicious and can’t help but keep eating them!), but I definitely enjoyed my fill while I was sitting in front of the platter.

Something about food that’s shaped like sticks brings up the fun factor by a few notches.

I tried a couple of these teriyaki chicken appetizers. They were a nice balance of sweet & savory.

My husband’s aunt made some excellent stuffed mushrooms.

My mother-in-law brought a big dish of baked ziti.

Pumpkin pie finished off the meal.


Taking Photos of Food

Ever since I was a little kid, I’ve always been intrigued by photos of food. There’s something kind of awesome about capturing an image of something that’s so fleeting.

I’ve been determined, during this visiting season, to become more mindful of my eating experience. I’ve started trying to savor the food, instead of just downing it. Downing the food inevitably has spawned some sort of bodily protest in the past (acid reflux, trouble breathing – associated with the reflux, etc).

In the spirit of ensuring health (immunity & digestive), I’ve continued to try and use some probiotics almost every day. Yesterday morning, I finished off the silky smooth vanilla liquid yogurt.

It was followed by Ezekial bread with ricotta cheese and nutella.

I didn’t have a chance to have lunch (I know – not good), but here’s a chronological fast-forward to dinner.

My mother-in-law opened the meal with some fresh veggies and dip:

Then, we had some roasted chicken and sauteed spinach, with the sweetest sweet potatoes I’ve ever had.

Afterwards, I had some homemade pumpkin bread with butter.

A small sampling of peppermint bark,

And a smidge of apple pie and Cool Whip.

This was followed by a late-night snack of 3 slices of raisin bread, and 3 clementines.

If you take photos of food, what’s your motivation?

Food Styling

Ahh, CSA share day.

Mixed greens (greenhouse grown), with alfalfa sprouts, watermelon radishes (aren’t they cute!) and a miso dressing (white miso, rice vinegar, water and Sucanat).

This was a tasty salad. In the past, I haven’t always been a big fan of eating salads in winter. But today, those raw foods just felt great.

And now, for the subject of this entry: Food Styling. I am about to present you with a picture that is clearly not beautiful, or artistic.

You may have adjectives of your own for it. Here’s my view on such unstyled food.

Sometimes, we need to just see food on blogs as it is. You know how it’s always sort of satisfying to see pictures of celebrities without makeup? Like, yes – this is how the real world is, dammit. Well, this is how a real dinner of fried eggs & mushrooms look. Yeah.

Vegetables Are Not Just A Side Dish and other musings

I enjoy going out to eat. However, there’s one aspect of many restaurants that repeatedly annoys me: a lack of care and attention given to the vegetable dishes.

This is how it usually seems to go: a well-prepared piece of fish or chicken is served with vegetables as afterthought. Either the vegetables are completely unadorned and overcooked, or they are swimming in sauces that seem to negate their otherwise nutritive value (i.e. a salty sea of butter, perhaps.)

I think it’s time for the status of vegetables to be reclaimed. In order for that to happen, there needs to be a concerted effort to prepare them and make them really tasty!

I grew up enjoying vegetables a lot. When I was a kid, my mom would always add something to give the veggies a pop of flavor: olive oil and breadcrumbs on the broccoli, garlic in the sauteed spinach.

Now, onto tonight’s food.

When I was at Wegman’s the other week, I bought a large bag of mung beans. I had never tried mung beans before, but they always sounded intriguing. Yesterday, I cooked up a big pot of mung bean soup, as inspired by this recipe. The leftovers worked well as a quick dinner for tonight.

As an accompaniment to the soup (I will not call it a side dish, as to not make my above discussion null and void), I sauteed some spinach and broccoli in flavored oil. I topped it with some miso ginger dressing.

What’s one way you like to prepare your vegetables?

A Day of Eats

I want to start off with my discovery from yesterday:

Flax oil isn’t supposed to be heated up.

Okay, so I should have known that, but I didn’t. Yesterday, for lunch, I heated up my dinner leftovers in the microwave at work. My soba noodles were covered in the dressing I had made of flax seed oil, rice vinegar, soy sauce & chives. Afterwards it dawned on me: flax oil is supposed to be refrigerated, and it’s stored in a black bottle. I googled ‘heating up flax oil’ and found numerous links about how it’s bad to heat up flax oil, it changes the molecular structure of the oil, it denatures it, it is dangerous for the body. When I read ‘dangerous for the body’, without much explanation, I was kind of freaked out… but I was convinced by some people who have common sense that this would only matter if I was consuming it on multiple occasions.

Basically, the moral of the story is: don’t heat up flax seed oil.

Now, onto today.

I started off with a breakfast with ‘faux’ eggs: buckwheat waffles with ricotta cheese & blackberry jelly.

Lunch was a veggie burger on an Ezekial English muffin, with mozzarella sticks & broccoli with miso ginger dressing.

My husband and I ate these clementines for lunch dessert.

For dinner, I used a dal recipe from an old yoga magazine I had. The recipe was in an article about eating like a yogi. I felt like it would be nice to eat as a yogi might eat. I think of yogis as having strength, flexibility, and so on.

The dal topped some brown basmati rice. On the side, I made some roasted carrots and beets, from my CSA winter share! (Woohoo for a winter share!) Also, I quickly sauteed some spinach with onions.

Following dinner, I enjoyed some vanilla liquid yogurt. ‘Liquid yogurt’ may not sound very appealing – but this was. It was pure cool delicious sweet & creamy bliss, topped with cinnamon.

The Easiest Way to Prepare Salmon

Ok, so I’m not a big fan of cooking fish. And I usually don’t have the patience to do things like marinating the fish for an extended amount of time. So tonight, I turned to:

The Easiest Way to Prepare Salmon.

1. Generously coat stainless steel skillet with olive oil. (I don’t use teflon/non-stick pans.)
2. Put heat on medium high. Let oil heat up a bit.
3. Plop skinless salmon fillet, which you have seasoned with something, like lemon pepper, onto pan.
3. Watch out that you don’t get burned by the sizzling oil. (There’s probably a better way of doing this so that the hot oil doesn’t start to splatter. Maybe the pan is too hot?
4. Turn fillets over after 4-5 minutes (depending on how cold/icy they were to start with.)
5. Remove from heat in another 4-5 minutes.

So this wasn’t the most moist salmon of all time, but salmon is healthy (especially if it’s not farm-raised), and as I said – this was quick!

Along with the salmon, I made some collard greens (with miso ginger dressing) and buckwheat soba noodles (with a ‘dressing’ of flax oil, rice vinegar, reduced sodium soy sauce, and freeze dried chives).

How do you like to prepare salmon?


We spent Thanksgiving at my mom’s house.

I decided to make a paper menu showcasing the bountiful food selection.

The food was delicious!

My favorite dishes? The sweet potato/apple medley, and stuffing. Yum.

My plate:

I had never had a turkey wing before. Difficult to eat – but it always feels better to use all parts of the bird.
Following dinner – the sugar quotient was raised:

I am fortunate to have ample food – to have enough food, and to have choices about what kinds of foods I eat.

Someone should open a Thanksgiving restaurant – Thanksgiving food, year round.