It’s time to celebrate!

Today LinkedIn has told the world (okay, maybe just my connections) that four years ago on this date, Plateful of Soul was born. It’s hard to believe.

Thank goodness for the Internet. If it wasn’t for Facebook reminding me of people’s birthdays, I would probably never remember their special days on time. If it wasn’t for Google calendar reminders, events I’d planned to go to would pass me by. And if it weren’t for LinkedIn, I wouldn’t have been reminded of the journey it’s been the last four years, and to reflect and be grateful.

So on this day in 2013, I took the leap and told the world that I was starting a private lifestyle coaching practice.

This journey had begun years before, though, when I realized that I was tired of struggling with my own personal habits and health – physical and emotional. Continue reading “It’s time to celebrate!”

Butternut Squash Spaghetti Sauce

Here is a recipe I whipped up recently. Because I never make anything small, this makes a lot…but easy enough to freeze some for later meals!

Butternut Squash Spaghetti

spaghetti1 butternut squash, peeled and cubed
1 jar (25-oz) spaghetti sauce
1 can (13.5 oz) light coconut milk

Cook together on medium heat covered until squash is cooked.

2 small yellow onions, diced
4 or 5 cloves of garlic, minced
Sprinkle of turmeric and black pepper

Fry three ingredients together in a separate pan in a small quarter sized amount of olive oil on medium to low heat for about 20 minutes. You may add lemon juice to lubricate.
When squash is ready, mash together until even (I used a potato masher).

1 28-oz can diced tomatoes
5 mushrooms, sliced
2 celery stalks, sliced

Add onion and garlic along with these three ingredients to sauce and mix, then take off stove and cover. Let residual heat cook the veggies in the sauce while making noodles (about 15 to 20 mins).

Although spicy foods are not recommended for the first trimester (it can aggravate nausea and morning sickness), I added a tablespoon of red pepper flakes for a nice sweet and hot taste. Feel free to add nutritional yeast (like I did), and a few leaves of spinach for color.

Mix with noodles, add fresh cilantro and enjoy.

Yum!

Fork Or Fiction: The fault in pairing your plate with technology

smart-fork

I was eating breakfast and settling down for a little light reading this past month when I came across this article in the Journal of the Academy of Nutrition & Dietetics that grabbed my attention. I actually had to do a double take at the headline. Continue reading “Fork Or Fiction: The fault in pairing your plate with technology”

Proactively creating a happy 2017

Well, I went ahead and did it: I made a “Goodie Jar” for 2017.

You see all these great ideas floating around the internet around the New Year in order to inspire gratitude and positivity for the next 12 months. Most reshare these ideas on Facebook and they recirculate a few times around your social circle, and then everyone forgets about it. Well, most of them do. I am usually one of them. Continue reading “Proactively creating a happy 2017”

Cold Beet Salad & Sweet Craisin Quinoa

beet-salad

PREPARATION

Quinoa:
Prepare one cup quinoa with 1/2 cup raisins and 1/4 cup dried cranberries. Cook together until water is absorbed by quinoa. Add 1/4 cup canned light coconut milk/cream, 1/2 tbsp maple syrup, 1/2 tbsp coconut sugar, and 1/2 tbsp cayenne. Mix well. Sprinkle a handful of fresh, minced mint leaves.

Beet Salad

I took both red and golden beets, cut the roots from the stems and wrapped the beets in tin foil and baked for an hour at 400 degrees. You will only need to cut up four or five cooked beets, 4 or five tomatoes, and roughly cut the beet leaves, and chop stems like celery. Toss together with some balsamic vinegar.

Serve together, chilled.

Delicious!