My mom had so many pearls of wisdom for me when I was a kid. Most of the time, I probably rolled my eyes at her when she would repeat one of her classic phrases, but as an adult, some things resonate more clearly. Like this:
Garbage in, garbage out.
Luke even affirms this for us: “A good man brings good things out of the good stored up in his heart…for out of the overflow of the heart, the mouth speaks.” (Luke 6:45)
With this in mind, I set a goal to read more books than I watch TV this year. *gasp!*
Together, Dave and I pared down the shows we watch regularly, because we realized that some of them were mind-numbing, others focused almost entirely on things we didn’t value, and still others just didn’t promote any interaction between the two of us. And maybe we should care about that. And maybe I should invest less time in numbing out. (Although, let’s be honest, we still binge watched Unbreakable Kimmy Schmidt.)
So I set about my task of reading. And reading. And reading.
Not that the written word is necessarily more wholesome or encouraging than video. Mainly because I used to be the kind of bookworm that totally crushed it. I could read a 250 page book in one day, and I often did. I missed that part of me. I love that I can dive deeply into a story in a novel, rather than waiting for it in short blips. I love that I can insert my own imagination into the story. Reading is awesome.
So! My goal was 30 books in 2017. We are halfway through the year now, and I have somehow managed to read 22 books already! (A.k.a., my nerdy side is gaining strength.)
Lately, I’ve been eating it almost every day, with beet hummus, for breakfast scrambled with eggs, instead of rice with Indian food.
And then Sarah and I decided to combine our powers for good and make a colorful, healthy lunch totally based on cauliflower.
I am NOT on the low-carb bandwagon. Wheat would have to go extinct for me to give it up for the rest of my life. Despite these truths, I really love replacing grains with cauliflower.
Here’s the thing. I am the type of person who wants to spend time eating. It’s hard for me to feel “done” eating if my plate is clean in five minutes or less, even if I’ve actually had enough calories to fill me up. This is why vegetables, and cauliflower specifically, are amazing. More volume for less calories, longer meals with less overeating just because I still have the munchies.
This rainbow bowl is delicious and surprising. There are a lot of components, but all together they make an incredibly satisfying meal!
I like to collect cookbooks. Mostly pretty ones. Often written by bloggers I enjoy and famous chefs.
Yet, like everyone in my generation, when I want to figure out what is for dinner, I usually ask Pinterest.
Which is why it’s so weird that I have been cooking lately from magazine clippings and *gasp* the actual pages of the books on my shelves!
When I found this grain salad as I was idly flipping through a magazine one morning, I immediately wrote all of the ingredients on my grocery list and purchased them the next day. I love whole grain salads, and you should, too!
Admit it. You love veggie burgers. You can’t escape the truth.
Veggie burgers are one of the best things about being vegetarian, in my opinion. (Why eat something boring when you can eat something creative?) And these beet burgers with quinoa and black beans are no exception! They are delightful and hearty and a little smoky.
They are also a brilliant backdrop for all sorts of toppings, so pick your pleasure and take a big bite.
This week, Sarah and I were feeling super laid back. We started our lunch planning at noon on the day of. (Just for context, we typically start cooking around 11.)
Our conversation went something like this:
Sarah: I just woke up. (cut to me, crumbling inside with jealousy) Me: I have a headache. Let’s make something easy. Sarah: …pbj? Me: Same page.
Yet somehow, an hour later, we found ourselves poaching eggs and rubbing sourdough slices with garlic.
Food bloggers be crazy.
This was the most delicious impromptu meal I can think of. We cobbled together ingredients (mostly) from our combined fridges and gardens, and I humbly submit that these open face sandwiches are magic.