Here's this Mushroom-Barley Soup with Cannellini Beans and Cabbage that I made a few nights ago.
I'm working on trying to get the kids to eat healthier, looking at recipes and seeing what looks good to try. The younger kid ate a good smoothie that was pinkish-green the other day. I hid flaxseed and beans and spring mix greens in it. And the younger kid also ate a good sized salad today. The older one is frustrating me lately, but we will get there.
Tonight, Husband made a sauce with some wine and seitan to serve over whole wheat spaghetti, and sauteed some asparagus in olive oil. I was thrilled that the older child seemed to really enjoy the asparagus and ate a lot of it!
I didn't eat any asparagus, b/c I didn't want the oil. I was bent on my goal of a pound of raw vegetables and a pound of cooked.
I made this stuff I really love, Creamy Peanut Kale, except without the oil. I couldn't tell the diff, flavor-wise, without the oil. Tasted fantastic to me. I cut down on the Bragg's, too. I upped the ratio of spices to peanut butter. This is just so good. I ate 14 ounces of cooked kale this way, and felt, and still feel, fantastic. My stomach is so happy.
I used to eat this over brown rice, with more salt or Bragg's on top. But tonight it was wonderful just as-is. Plenty salty. Didn't wish for rice. Liberation!
Lunch was the same salad I've been eating the past several days. I'm not tired of it. Was wonderful. My bin of Spring Mix is on its way out, so I need to put the rest of it in a smoothie tomorrow. Food today also included grapes, baby carrots, apple slices, an orange, and a couple raw almonds. Life is good.
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