Currently I am trying to get back into eating really healthy like I did in November, but it is not an easy task. Sugar seems to be in everything, convenience food often involves processed foods, and I like to get drinks with my friends. I have also become addicted to these unhealthy foods, just like most people have, even if they don’t want to admit it.
Now is a time to remind myself of the flavors and benefits of wholesome foods. It is easy to get in a rut and just rely on certain foods that you know are tasty, but may not be the healthiest option. Vegetables, whole grains, beans, tofu, etc. has so much potential to create amazing meals, but sometimes you have to be a little creative.
A friend of mine is also staying away from sugars and processed foods for the next few months, so we started to get together once a week and prepare food. Last night was our third week together and everything we have made so far has been excellent.
French Beans & Berries Salad using kale instead of spinach and tomatoes
Tofu Maple-Walnut Bake (recipe coming soon)
Steamed Kale with lemon juice & tahini
Vegetable Whole Wheat Cassoulet
1/2 cup Quinoa Grain
1/4 cup Flaxseeds Meal
3/4 cup Hemp Protein Powder
1/2 tsp Sea Salt
1/2 cup Walnuts, chopped
1/2 cup Sunflower Seeds
1/2 cup Shredded Coconut
1/2 cup Date Sugar
1/2 cup Oat Flour
1/4 cup Oil
2 tsp Vanilla
1 cup Water
2 cups Berries
Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, date sugar, flour, walnuts, seeds, coconut and sea salt in a large bowl.
Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together. More water may be needed. Add the berries and mix to combine.
Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Bake for 20 minutes at 350°F. Allow to cool and cut into pieces. Makes 15 bars.