Breakfast @ 226 - Bulgar Wheat with Lemon Zest

When it comes to diet, moderation is the key, they say.  You know what I say?  People with no will-power don't have access to the concept of moderation.  I imagine most of us know what the word means, and maybe even use it in reference to our half-ass workout routine, but can we practice it in our everyday diets?  Ummm, no.  I eat what I like and I guess I have to be thankful that I've trained my tastebuds to like more healthful foods.  But, when I eat those foods, or any foods, I eat alot of them.

Just a moment ago my spoon inadvertently dipped into the peanut butter jar seven times.  Then, my spoon got bored, and dipped itself in the Nutella jar, twice.  It was only then that I noticed that I was even eating.  It is, for this very reason, that I surround myself with good, whole foods.  I cannot stock my pantry full of packaged snacks and my freezer full of creamy treats because I will eat them all, in one day sitting.  

It is in this context only that I agree, abstinence is the only 100% protection philosophy.  While it is rare that I crave bad food, I would eat it if it were around.  I can't "just say no" or even say, "just a little."  That sort of discipline is not a character trait that I was given, or have been able to develop over the last 30 years.  I only know, "yes" and "more."  This morning, at work, a lovely, lovely woman (who has never baked an average tasting baked good in her life) brought in Cherry Chocolate Chip Cookies.  "Great," I thought, "I'll try one."  Seven cookies later, I left the break room.  Did I need them?  Was I hungry?  It was 7 a.m. and I had already eaten breakfast.

It is for the aforementioned flaws that I make things like this Bulgar for breakfast.  Please don't think me a nutritionally virtuous angel because I am not.  I just try to put some serious distance between me and the cookie jar.

Bulgar Wheat with Lemon Zest - from this book.  We love oatmeal, just as much as the other All-American family of four, especially this one.  But, when you're looking for something brighter and chewier and all-around more interesting, give this a try.  I was not expecting to be as completely delighted as I was the first time I made it.  My kids love it.  Serves 4

1 cup coconut milk (I've also used almond milk)

about 1 1/2 cups water

1 cup medium bulgar (I use quick cooking)

pinch of salt

zest of one lemon*

1 tablespoon or so of local honey

1/3 cup slivered almonds, toasted

In a medium saucepan, bring the coconut milk and 3/4 cup of water to a boil and stir in the bulgar.  Bring back to a boil then turn down the heat to maintain a simmer, until the bulgar is creamy, 5-20 minutes (depending on what type of bulgar you use).  Add water if the mixture becomes dry before the bulgar cooks all the way through.  Remove from heat and stir in the lemon zest and honey.  

Serve in individual bowls and top with toasted almonds.  Sometimes, I add more almond milk at the end, it just depends on how soupy you like your breakfast grains.

*Do not be tempted to squeeze the lemon juice in also.  It curdles the milk, I know.

Snack @ 226 - Chocolate Cookie Dough Bites

I wish I didn't have to admit this to you.  This is not the conversation that I set out to have, but we're having it.  Right Now.  I just brought a small bowl (pictured below) containing three of these bites up into my bedroom so I could 1) photograph them and then 2) sit down to write this post.  I was, of course, planning on returning the Snack Bites to their safe and chilled home in the refrigerator.

Somehow, I got distracted and threw one in my mouth.  It was casual, nobody saw.  Luckily, I had already taken a totally underwhelming picture of them.  That's not to say that I didn't want to take more, better pictures.  "That's not too bad," I thought.  There are still plenty for after-school treats throughout the week.  One less?  No one will even notice.  Not even my major chocolate obsessor whose name starts with a B.  My mind is full of all kinds of denial.  Mostly regarding chocolate and growing credit card debt.

And then, I think you know what happened.  I'm not proud.  I totally set out with pure intentions.  Then there was chocolate and snack and dough.  But, not real dough.  It just tastes like dough in the best, most guiltless way.  The bowl is empty.  But, I didn't have to say that, did I?

Now, as I sit here in a pile of shame and tears the only penance I can think of is to share the recipe with you and hope that you don't have a modicum of self control.  Best of luck to you, friends.

Chocolate Cookie Dough Bites - makes 20-30 bites

2 cups dates, pitted (I use Medjool)
1 teaspoon vanilla
a scant 1/4 teaspoon sea salt
3 mounded tablespoons Raw Cacao Powder*
4 tablespoons unsweetened coconut
3/4 cup raw walnuts or pecans or a mixture of the two

Blend all ingredients in the food processor for about 1 and 1/2 minutes, or until mostly smooth.  Take "dough" out, wrap in plastic wrap, and chill in fridge for 1 hour.  When ready, roll "dough" into balls of a snackable size.

*I found my cacao powder at the health foods store.  It is a brand called Navitas Naturals.  If you can't locate cacao powder, unsweetened cocoa will do the trick.

Dinner @ 226 - Thai Coconut Lime Soup

The mystique of our local sushi restaurant is what keeps Jason and I coming back, as we drool with memories of our last Pad Thai.  Their impossibly sharp knives and the tiny cat who waves to us as we stare in amazement at the Chef's knife skills. The curly orange corkscrews and weird pile of crunchy, clear grass.  The smell of fermented soybeans and happiness that saturates the tiny walls.  And of course, the food.

I first fell in love with this soup eight years ago when I began to go outside the confines of ordering Spicy Tuna Roll every single time.  I have now tried nearly everything on the menu, but this soup fills me with joy.  And, I'm not talking about a simple smile and casual happiness.  I'm talking just finding your favorite right-foot moccasin after three years of thinking the dog chewed it up into bits, sort of joy.  Yes, this soup brings me nirvana.

So, I learned how to make it at home.  Wouldn't you if you were being kept from experiencing such joy on a regular basis because of financial strain and because the sushi chef knows both of your childrens' names and possibly also their birthdays.  It was turning into a problem.  It was, frankly, the only solution.

Thai Coconut Lime Soup - I serve this with many things; homemade pad thai, stir fry or a huge salad with some spicy sauteed shrimp and this Carrot Ginger Dressing.  This amount will serve four people if you're having something else rather filling.  If this is intended as a main, double the recipe and add shrimp!  Remember, it's just as good the next day.

1 tablespoon coconut oil
2-3 tablespoons fresh ginger, grated (I do mine on a Microplane and always go closer to 3T)
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 can of coconut milk
1 tablespoon cornstarch
2 carrots, peeled and very thinly sliced (I do these on my mandolin)
1 8 oz container of mushrooms, thinly sliced

1 roma tomato, cut in chunks (optional)*

1/4 cup freshly squeezed lime juice
1 teaspoon salt
4 scallions, thinly sliced
1/4 cup cilantro, roughly chopped

Heat the oil over medium heat in a fairly large saucepan, or if you're doubling it, in a soup pot.  Briefly warm the ginger, garlic and red pepper flakes, I'm talking 1 minute or less.  Add the coconut milk and 3 cups of water.

In a small bowl mix the cornstarch with 2 tablespoons of water.  Add to the pot and bring to boil.

Reduce to simmer and add the carrots and mushrooms.  Let them simmer in the soup for about five minutes.  Remove from heat and stir in the lime juice and salt.  Just before serving, stir in the scallions and cilantro.  You do that so they don't wilt and brown.

*At the sushi restaurant in our neighborhood, they're always putting different vegetables in.  Sometimes you'll find a tomato or green beans.  Feel free to add what you like.

Dinner @ 226 - Coconut Spinach & Chickpeas

Let's talk comfort food in Ohio, in January.

Let's talk hearty beans that cling to your bones in an effort to keep you full and warm and of course, happy.

Let's talk fragrant spices that leave your home smelling like an Indian Grocery. Except not in a B.O. sorta way.

Let's talk wilted greens that sink and float in a deep broth of spiced coconut milk and tomatoes.

Let's talk one-pan meals that leave time for important things like Cooties and fires and hugs.

Real talk, let's stop talking. You need to go make this for dinner. Tonight!

Coconut Spinach & Chickpeas
Serves 4-6

1 T Vegetable Oil
1 T Butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T fresh ginger, grated
1 hefty pinch of red pepper flakes
1 t turmeric
1 t cardamom
1 heaping T cumin
1 t salt
1 14 oz. can chopped tomatoes
1 14 oz. can light coconut milk
1 lb. frozen spinach, thawed and drained
3 cups cooked chickpeas*
handful of golden raisins
handful of slivered almonds
handful of unsweetened coconut, toasted

Heat the vegetable oil and butter in a large, heavy pan over medium heat. Add the onion, garlic, and ginger and cook until floppy. Add the next 5 ingredients (the spices) while stirring. Toast the spices until they are very fragrant. Add the tomatoes and let simmer, uncovered for a good 5 minutes. Add coconut milk, spinach, and chickpeas. Make sure all the ingredients are incorporated and the mixture is uniform. Let simmer over medium low heat until the sauce thickens/reduces by about one-third. Stir occasionally so your dinner doesn't stick to your pan. Scatter raisins, almonds and coconut over top. Stir in before you serve (after you present...it just looks pretty, alright.)

Serve Coconut Spinach & Chickpeas over brown rice. I always serve plain yogurt, lemon wedges, cilantro, and thinly sliced red onions alongside.

*I cook dried beans for several hours (usually 6, but depends on the bean) in the slow cooker. No need to soak or rinse. It's more economical and efficient for us since we eat beans so frequently. If you're going the canned bean route, just use 2 cans for this recipe, rinsed.

Sweet Boy. Full Belly!

This is Reed's face every time I even think about taking a picture of her. Henceforth, she will not be appearing on this blog. We've severed her modeling contract, and are immediately changing the URL to flour & beckett.

In other news, she is looking for work as a Court Jester. Her full resume can be found on LinkedIn in the case that you are a member of a Royal Family. Relocation is preferable.