The paradox of positive thinking

Positive Thinking POS

It’s everywhere, isn’t it? The power of positive thinking.

It will solve all of our problems, it seems to say. We are told to, “Look on the bright side,” “Think positively,” “Cultivate gratitude,”…

While these can be helpful to help us correct gross imbalances of negativity, it isn’t actually the whole answer to a life well-lived. Continue reading “The paradox of positive thinking”

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Recipe: Sweet & Spicy Butternut Sqash with Pineapple

If you haven’t been following my Instagram feed, I posted this video this past weekend about my cooking process. It’s a little scattered and open to interpretation. Ha!

But seriously, I love to mix and match. Sometimes the groceries I buy don’t even end up getting used that week. Sometimes what I think I’ll make gets switched around. Food is an art. You never quite know when you’re “done,” you just get too hungry to wait! And voila, dinner.

Like any other artistic endeavor, though, you win some and you lose some. Some meals ended up FANTASTIC…and others, not so much. I made something “edible” for the first few days. Not my most shining moments.

And then Wednesday happened.

This recipe is purely inspired by the season. I was actually pretty darn proud of myself, too, after being in a culinary slump all summer. After all, though, who needs an excuse to be inspired to cook besides the fact that it’s fall? Pumpkin and squash flavored everything, please (like my last recipe)? 

Of course, I can’t make enough food for just one night. My husband and I are batch cookers. Might be a great recipe for the holidays or any big get together you are planning (unless you like batch cooking, too, then go for it!).

So without further ado, here is the recipe I’ve been teasing on my Facebook and Instagram accounts:

Sweet & Spicy Squash with Pineapple

food

SERVES 8-10

INGREDIENTS

2 small yellow onions, chopped
1 butternut squash, peeled and cubed
1 20 oz can of pineapple chunks
2 serrano peppers, minced
2 red bell peppers, chopped
2 cups veggie broth
1 13.5-oz can lite coconut milk
1 bunch fresh cilantro, minced

PREPARATION

Place the chopped onions, butternut squash, and serrano peppers into a large pan with the veggie broth. Let cook on medium heat for about 15-20 minutes, or until squash is soft. Put coconut milk, red bell peppers, pineapple, and half of the cilantro into the pot, and let lightly simmer (uncovered) until bell peppers are tender (but not overcooked). Remove from heat, and spoon over a bed of spinach. Place additional cilantro on top for garnish.

I almost added raisins to the recipe, but forgot at the last minute. If you try it, let me know how it tastes!

Sesame & Lentil Quinoa with Peas

INGREDIENTS

2 cups quinoa
1 cup dried green lentils
6 button mushrooms, sliced
1 10-oz package frozen sweet peas, thawed
8-10 leaves of basil, minced
3 tablespoons peanut oil
1 tablespoon sesame oil
1 tablespoon tamari sauce
1/3 cup pumpkin seeds
1/3 cup sesame seeds

PREPARATION

Boil four cups of water and pour quinoa, lentils, and mushrooms into water. Lower to medium heat and cook for about 20 minutes, or until all water is absorbed. Next, mix in thawed peas, basil, peanut oil, sesame oil, tamari sauce, pumpkin seeds and sesame seeds. Mix well. Spoon onto plate next to your sweet and spicy butternut squash, and you have dinner!

Recipe: Apple Pumpkin Muffins

I am not usually into baking. But I married a sweets lover, so I decided to surprise my husband with this little treat when he came home from work this weekend.

Since it’s officially fall, my inner tastebud clock was jonesing for something pumpkin flavored. And ta-da! A completely fall-themed muffin recipe for you to try. These are so amazingly moist, it almost tastes like cake. It’s also gluten-free and completely vegan if you leave out honey. I would love to hear your opinion if you’ve tried it!

Apple Pumpkin Muffins

muffins

INGREDIENTS

1 cup brown rice flour
1 cup almond flour
3 tbsp chia seeds
1/3 cup coconut sugar
1/2 tsp baking powder
1 tsp baking soda
2 tbsp (heaping) flaxseed meal
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup raisins
1/4 cup maple syrup or honey
1 cup pumpkin puree
1.5 cups of apple juice
Coconut oil shortening

PREPARATION

Preheat oven to 325 degrees.

Mix dry ingredients together, and slowly mix in wet ingredients until all is moist. Coat a muffin tin with coconut oil shortening, and spoon in mix to top of tin. Cook for 15 minutes. Check muffins and keep cooking until an inserted toothpick comes out clean. Enjoy!

 

Vegetarian Chili

Fall is officially here! Cold weather is coming and so are the holidays. In our family, there is nothing more heart (and tummy!) warming than having a pot of chili on the stove that everyone can pick from throughout the day when hanging out for a visit. This was one of my recent creations, and it was an immediate favorite. Enjoy!

Vegetarian Chili

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SERVES 10-12 Continue reading “Vegetarian Chili”

Recipe: Tomato & squash medley with noodles

Tomato & Squash Medley with Noodles

squash medley

SERVES 2

INGREDIENTS

1/2 of a yellow onion
1 tbsp mined garlic
1 tsp turmeric
1 tbsp Italian seasoning
Water
2 carrots, chopped
1 cup stewed tomatoes
3-5 button mushrooms, sliced
Half cup chopped Yellow squash
Half cup chopped zucchini
1 package of noodles

Peanuts (optional)
Shrimp (optional)

PREPARATION
Stir in ingredients up to water (enough to coat bottom of pan) and put on low heat for 15 minutes with a cover, stirring frequently. Add carrots, and a little water if necessary, and cover for another 10 minutes. Stir in tomatoes, and let sit for five minutes, stirring frequently. Allow to simmer lightly.

Fill another pot of water for noodles. When at a boil, pour in noodles and bring down to medium heat. Here, add the rest of the ingredients to the tomato mixture, mix well and cover while noodles finish cooking (7-9 minutes).

Place noodles on plate, top with tomato squash sauce and sprinkle with peanuts (if desired). This meal also can be augmented with shrimp. Serve warm, and enjoy!

 

Hold the Salt: Healthy flavoring alternatives

If you have high blood pressure, or have it in your family, or are just trying to reduce the amount of sodium in your diet, I have great news for you – your food doesn’t have to be “tasteless!”

Try these great alternatives to the salt shaker, and enjoy!

 

Did you like this video? Check out more on my Facebook page http://www.facebook.com/Platefulofsoul.

Interested in a free Soul Search Session, to see if holistic nutrition and weight loss and weight management coaching is for you? Fill out the form below, and I will get back to you within 48 hours.

Recipe: Spicy Egg & Rice Hash

Spicy Eggs and Rice Hash

 

egg
INGREDIENTS
1 medium red onion, diced
2 stalks celery, sliced
1 pckg soyrizo
1 cup cooked brown rice
1 tsp cumin
1 tsp cumin
1 cup spinach greens
1-2 eggs
Water, lemon juice
PREPARATION
Pan fry red onion in water and a little lemon juice. Add celery and soyrizo, stir and cook for 10 minutes. Add half cup soyrizo mixture with one cup cooked brown rice, and mix well. Add cayenne and cumin. Place rice over bed of spinach greens, top with fried eggs. Enjoy!