How Blogging Has Helped Me (And How It May Help You!)

While sharing this morning in one of the plant based/starchivore/low fat vegan Facebook groups that I frequent, I was asked the question: Has blogging helped me in my journey? The short answer … yes. The complete answer, however, turned out to be quite longer ... too long to want to post on a Facebook feed, thus this new blog post. Thank you, Cheryl L., for the inspiration.

First of all, I believe writing in general, i.e. journaling, blogging, helps with introspection and the working out of thoughts, feelings and emotions. For a person with food issues, who has been overweight literally all her life (obese her entire adulthood) and who comes from a history of food addiction and abuse*, introspection plays heavily into the journey. (*I’m referring here to me abusing food, not me being abused, though I have lived through the latter as well. That, however, is a subject for another post …  maybe.) 

Of course, I don’t put everything out there. There are some things just for the journal … some things just between me and my Maker. But I do try to be real and authentic in what I do put out there. And, hopefully, someone else may, at some time, find it helpful ... if they can actually find my blog.

Secondly, and something I really need to concentrate on, it helps me to look beyond myself and try to be an encouragement to others who may find themselves on the same journey by sharing tips and recipes, what has worked for me, etc. With no advertisements or affiliate links! (Sorry ... pet peeve of mine. Though it shouldn't be, I know. People gotta make a living.)

Thirdly, on those occasions when I feel less than enthusiastic about the food I'm eating, or am craving what many of the groups call "non compliant" food (Argh! I really don't like that terminology!), or when it seems that I haven’t had much progress, it helps to look back and realize that I’m certainly not in as much pain today as I was a month ago ... a week ago ... to recognize that not all changes will be visible. Some may be harder to discern, but they are there nonetheless.

It also helps me keep track of recipes I have tried, tweaked, and want to keep making. I want to do more of this in the future. Maybe Pinterest would make this easier … not sure. I kind of get caught up there ... sometimes ... as I do on Facebook or the internet ... sometimes. This spot is all mine. I won't get lost searching for hours here.

It provides a creative outlet for writing and photography. Are my photos food blog worthy? No ... emphatically no! Much as I enjoy arranging (playing with?) my food and choosing dishes to use for plating, and even though I have a strong desire (obsession?) to photograph my food, I have no talent in this area. I know this because I search many food blogs and see much, much better photos everywhere. I also have a daughter who is an extremely talented photographer ... something she did not get from me. I have even thought, perhaps, I should ask her to help me in this area, but it's the writing, the chronicling of my journey, not the food, that is my main focus here. That, I do believe, is a talent. (Though some may disagree.) And, as with all talents, I believe they improve, you improve and grow in them, the more you use them ... exercise them ... share them ... Don't hide them under a bushel!

So ... yes ... blogging has helped me. If reading this post, or any of the others, inspires you to begin your own, I say GO FOR IT! And, please, send me a link so we can encourage each other on the journey.

Out of Limbo and Losing Again!

The scale is finally moving in the right direction again ... downward! And I'm celebrating with pizza! Just kidding ... as a person with food issues, I no longer use food to celebrate these days. I've actually been celebrating the new digital display since yesterday when it registered 58 pounds gone! Finally a circumstance worthy of my happy dance. I've been in a little bit of limbo since the end of April ... a plateau, I guess. I had been fluctuating, up and down, between 54-56 pounds for a couple months. So jazzed to be losing again.

The pizza just happens to be today's lunch and an opportunity to try out a new recipe. Today's noon time meal answers the question: "Can you take 1 cup quinoa and 1 cup water and make an awesome fat free, gluten free pizza crust?" The answer ... OMGoodness, yes you can! I had been hearing about a two ingredient quinoa flatbread recipe in the Forks over Knives Facebook group and wanted to give it a try. Of course, as always, I made my own modifications, especially since I was going to use it as a pizza crust.

Quinoa Flat Bread/Pizza Crust

1 cup quinoa
1 cup water
1 tbsp. nutritional yeast
1 clove garlic
1/4 tsp. salt
1/4 tsp. dried basil (if I had had fresh basil I would have just put in on top of the pizza, but I didn't)

Preheat oven to 425 degrees. Rinse quinoa well in a fine mesh strainer (unless you have purchase a pre-rinsed brand. Kirkland from Costco is one such brand.) Blend all ingredients in a high speed blender. It should be like a thick pancake batter. Spread out on parchment paper or silicone mat (I used the latter). Use a spatula to smooth out and shape. Should be rather thin. Bake for 15 minutes, remove from oven, turn over and put back in for another 8 - 10 minutes. Be careful when turning so as not to tear. I had to use a spatula on the silicone mat to release. When I made it using parchment, that wasn't a problem, however the flatbread kind of ballooned up and wasn't exactly flat when I used parchment.

When done you can enjoy as is or make a pizza like I did. While the flatbread was baking I simply sautéed onions, red peppers and some shredded lacinato kale in a non stick pan and used that for my topping over a basic no oil marinara sauce. Sorry ... didn't write down that recipe. I then baked the whole thing for another 5-8 minutes and sprinkled some almond parmesan over it when it came out of the oven. So yum!

Vegan Parmesan

1/2 cup almonds (I used sliced almonds)

3 tbsp. nutritional yeast

1/4 tsp. garlic

1/4 tsp. salt

Process all ingredients in a blender until consistency you desire. Don't overprocess. This is awesome! I could eat it with a spoon. In fact, I did. I also used it on some Alfredo Zucchini yesterday.

Expanding My Horizons

This Southwestern Quinoa Salad is so simple and so yummy. And, it keeps in the fridge for at least three days. Maybe more. I’ve never had opportunity to test it for any longer. It tends to go fast in my household as does any Southwestern, Tex Mex, or Mexican dish.

I’m kind of new to the quinoa scene. I have previously made this salad with couscous, but I am expanding my grain horizons. Actually, technically, quinoa (pronounced “keenwah”) is not a grain at all. It is harvested from a species of a plant called goosefoot and is officially a seed. Grain … seed … my belly doesn’t care. It’s yummy and full of protein and fiber and I think I like this salad better with it rather than the couscous.

This dish is great for a household with plant based eaters and meat eaters alike, as it can easily be modified to incorporate some sliced rotisserie chicken (or grilled shrimp) on top for the latter. I have a latter … my husband. I no longer cook him any meat since going plant based August 2017, but he will often bring home a rotisserie chicken from Costco for himself.  I have even “forgotten” to include sliced chicken on the top for him and he still eats it. It’s pretty hearty and has everything he needs, even if he doesn’t realize it.  

southwestern quinoa salad

INGREDIENTS

• 1 cup uncooked quinoa
• 2 cup vegetable stock (or water)
• 1 can black beans, drained and rinsed
• 2 ears fresh cooked corn (can sub canned or frozen)
• 1 can diced green chilis, mild
• Grape tomatoes (as much or little as you want)
• 2 avocados, cubed
• ½ cup chopped red onion
• ½ cup chopped red pepper
• 3 Tbsp lemon juice
• ½ tsp. cumin
• ¼ tsp. garlic powder
• ¼ chili powder
• Salt and pepper to taste

INSTRUCTIONS

1. Before cooking the quinoa, be sure to rinse thoroughly, unless the package states pre-rinsed. (Kirkland brand from Costco is one that you don’t have to rinse.)
2. Add the rinsed quinoa to a medium sized pot and stir over medium heat until excess liquid is cooked off and quinoa is slightly toasted. Add the 2 cups of broth or water. Bring to a gentle boil, cover and simmer on low until the water is absorbed, about 15 minutes. Remove from the heat and let it sit for 5 minutes. Uncover and fluff with a fork. Set aside to cool.
3. While quinoa is cooking and/or cooling, dice onion and red pepper, cut grape tomatoes in half and cut (precooked) corn off the cob. Place in a large bowl.  
4. Drain and rinse the black beans and add to the bowl.
5. When quinoa is cool, add to the bowl and sprinkle cumin, garlic powder and chili  powder over the top. Adjust spices, more or less, to your taste.
6. Cube avocado and add to the bowl, pour lemon juice over all and toss together gently. Salt and pepper to taste. 

The lemon juice is the only thing you need to dress this yummy salad, and helps to keep the avocado from turning color. It works for at least three days, in my experience.

TIP: I love raw onion, but sometimes the taste is too in your face, harsh. To combat this, I boil water in a small sauce pan. When boiling I add the chopped onion, stir it around for 20-30 seconds, drain and rinse with cold water and dry on a paper towel. This leaves them with a more mild and enjoyable flavor.