I don’t know about you, but I have a serious problem!
I LOVE FOOD!
In a previous blog, I’ve shared this struggle and it’s still a struggle. Funny thing is, it’s ok to love food. Our bodies need the nutrients to sustain its function.
The issue really is the type of foods that we fall in love with… the type of foods that we consume.
Let’s compare food to a relationship.
You meet someone who you find attractive (physically). You then decide that you want to explore a little more. You become friends, learn more about each other, after which you decide you like this person and want to make them your significant other. As long as the relationship is bringing a sweet savor to your life, you keep it going. Even with the ups and downs… you keep it going.
Let’s compare that relationship to a food relationship.
We see a new type of food. We like the way it looks. It makes our mouth water… (picture the Homer Simpson drooling face) …Lol. So we decide to give it a try, and it actually taste so good! We like it so much that we want to eat it all the time. Eventually, we fall in love with it. We love the way it tastes, the way it makes us feel, it’s perfect!
(Think about your favorite dish. Why is it your favorite?)
Sometimes, with both a person relationship and a food relationship, we don’t always factor in whether or not that food or person is good for us in the long run. Without that consideration, we can set ourselves up for a big time failure.
Imagine falling in love with a person and marrying them based on their physical attributes, with a minimal understanding of their character. Later on you see their true colors and realize how toxic they are for you.
Imagine spending your life eating all the wrong foods; the ones that are really hurting your body, depleting you rather than replenishing you. It seems ok at first, but then later on you see the effects of your eating through the onset of different diseases.
My friends…the struggle is real!!!
Food is a major weakness for so many people and if that’s not your kryptonite I applaud you.
For me I’m suffering from a condition called Frustrate Eato!! This is a term I created which means I’m frustrated with eating!
So many people around me are sick with cancer, diabetes, heart diseases, and neurological diseases to name a few. The more I read and research about food, it becomes more evident that it is one of the causative factors directly related to the onset of diseases.
Doctors prescribe medications to fix the issues, which then causes another issue that will need medication to treat. Then that new medication will cause a new issue and the cycle goes on and on.
Hippocrates imparted wisdom upon our generation when he said, “Let food be thy medicine and medicine be thy food”
This means that we need to consume foods that will heal our bodies and not harm our bodies.
Essentially it is important to learn what food actually does to our bodies in order to determine whether or not it is good or bad for us. This is something that we will explore next week in Frustrate Eato Part 2.
Does that mean I have to eat greens all day????
Lolol…No. There are so many great recipes with wholesome foods that can be made and enjoyed.
While I’m frustrated with food, (not being able to eat the crap my palate craves for…sugar and fats) I’m grateful for the plethora of healthy recipes that now exist, some of which I have used and tweaked to provide my body with clean, wholesome nutrition.
Today, if you’re like me, suffering from Frustrate Eato…lol, let’s explore 2 healthy recipes together that can excite our palate and keep us healthy at the same time.
I really enjoy recipes from the Minimalist Baker, which provides a great deal of recipes that are healthy and nutritious at the same time.
Try these two recipes from the Minimalist Baker and please leave a comment below to let me know if you like them. Also, feel free to check out some of the other recipes on the website below.
Stay tuned for Part 2 next week where will delve a little deeper into the food talk.
Sweet Potato & Avocado Green Salad
A simple yet flavorful and satisfying salad with organic greens, roasted sweet potato, creamy avocado, and a lemon-maple tahini dressing. 30 minutes, naturally sweetened, so delicious!
Author: Minimalist Baker
Recipe type: Entrée, Side, Salad
Cuisine: Vegan, Gluten-Free
- 1 large or 2 small organic sweet potatoes (~200 g), skin on, halved then sliced into 1/4-inch rounds
- 1 Tbsp (15 ml) avocado or coconut oil (or water)
- Pinch sea salt
- 1/4 cup (60 g) tahini (sesame seed paste)
- 2 Tbsp (30 ml) lemon juice
- 1 Tbsp (15 ml) maple syrup (omit if you prefer a less sweet dressing)
- Pinch sea salt
- Water to thin (4-6 Tbsp or 60-80 ml)
- 5 cups (~150-200 g) greens of choice (I mixed organic mizuna + spinach)
- 1 ripe avocado, cubed
- optional:2 Tbsp (20 g) hemp seeds
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
- Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
- In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
- Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
- Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
- Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.
Notes*Nutrition information is a rough estimate for 1 salad with all of the dressing and hemp seeds.
Serving size: 1 salad* Calories: 663 Fat: 45.6 g Saturated fat: 6 g Carbohydrates: 49.8 g Sugar: 12.9 gSodium: 275 mg Fiber: 17.9 g Protein: 22.3 g
Recipe by Minimalist Baker at https://minimalistbaker.com/sweet-potato-avocado-green-salad/
PERFECT STRAWBERRY SHORTCAKE (VEGAN / GF)
Fluffy, tender, vegan gluten-free shortcake topped with coconut whipped cream and strawberries! The perfect special diet-friendly dessert for summertime!
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
- 3/4 cup (180 ml) light or full-fat coconut milk (well shaken/stirred so no clumps remain // sub almond or rice milk with varied results)
- 1 Tbsp (15 ml) lemon juice or apple cider vinegar
- optional: 1/2 tsp vanilla extract
- 1 cup (160 g) gluten-free flour blend*
- 1 scant cup (100 g) almond flour
- 2 Tbsp (14 g) cornstarch (non-GMO when possible // or sub arrowroot starch)
- 3 Tbsp (37 g) organic cane sugar*, plus more for topping (or sub stevia to taste)
- 1/2 tsp sea salt
- 2 tsp baking powder
- 3 Tbsp (45 g) coconut oil
- 1 lb (453 g) strawberries, hulled and sliced (organic when possible)
- optional:Pinch stevia or 1 Tbsp (12.5 g) organic cane sugar to sweeten/create a sauce (to taste)
- optional:Coconut Whipped Cream or Vanilla Bean Ice Cream
- Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
- In a measuring cup or small mixing bowl, combine coconut milk, lemon juice or apple cider vinegar, and vanilla (optional). Stir to combine and set aside.
- To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain.
- Add ¾ of the coconut buttermilk to the dry mixture and stir with a spoon to combine. You’re looking for a semi-sticky dough, and you may not use all of the coconut milk. I used all but 1-2 Tbsp.
- If your mixture looks too dry, add more coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend. (see photo)
- Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch-thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch – see photo). Continue, reforming dough as needed, until all of the dough is used – about 6 shortcakes.
- Brush the tops of the shortcakes with coconut milk or melted coconut oil and sprinkle with a bit more cane sugar. Oil will help them form more of a crust, whereas coconut milk will help the biscuits remain a bit more moist. Both work great!
- Bake at 400 F for 15-17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside (see photo). Watch carefully and be sure not to burn.
- During this time, you can prepare your Coconut Whipped Cream(optional) and slice your strawberries. Sprinkle strawberries with sugar or stevia to sweeten + help create a sauce (optional).
- Remove biscuits from oven and let cool 5 minutes. Then carefully separate the shortcakes so they can cool completely. It’s important to let these cool and the steam to release or they can be a bit on the moist side. Room temperature is best for serving.
- To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and coconut whipped cream or ice cream.
- Best when fresh. Store leftover shortcakes covered at room temperature for 3 days or in the freezer up to 1 month.
*If subbing your own GF blend or store-bought, know that the final result may differ.
*If nut-free, you could try subbing the almond flour for another gluten-free flour, such as oat flour. However, I haven’t tested it this way and can’t guarantee the results.
*If not gluten-free, sub the gluten-free flour blend, almond flour, and cornstarch for unbleached all purpose flour (or gluten flour of choice). I haven’t tested this recipe this way and can’t guarantee the results.
*You can try subbing the cane sugar for coconut sugar or stevia to taste, but I haven’t tested it this way and can’t guarantee the results.
*Nutrition information is a rough estimate for 1 of 6 shortcakes with strawberries and no coconut whipped cream.
Serving size: 1 shortcake with strawberries Calories: 188 Fat: 11.6 g Saturated fat: 8.1 g Carbohydrates: 22.2 gSugar: 10 g Sodium: 206 mg Fiber: 2.7 g Protein: 2.4 g