Viewing entries tagged
healthy eating

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Prepping For Baby: Freezing Flautas

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Our little cupcake has been baking in my oven for over 33 weeks and we are getting more excited every day. We're also getting a little more prepared each day. From setting up the nursery to acquiring a lot of essential items through the generosity of our family and friends, we've been taking a lot of baby steps (see what I did there?) toward getting things ready for our new roommate.

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One of my big projects for this month is prepping and freezing meals that I can then easily heat up once the baby arrives. I typically spend a lot of time during the week cooking. In the first few months especially, I don't anticipate spending a lot of time in the kitchen. However, I do anticipate spending a lot of time hungry. (I've reached the hungry, hungry, HUNGRY phase of third trimester pregnancy and I know it will only increase with breast feeding.) In an attempt to make things a little easier on myself down the road, I'm freezing meals now so I can have quick, healthy options after our baby arrives. 

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The first dish I'm making and freezing is sweet corn and green chili baked flautas. This is a recipe from the original Thug Kitchen cookbook. It's a super simple recipe that only requires the ingredients shown above, so it's a great one for a project like this. It's also easy to double the recipe: one for this week and one to freeze for later. 

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I chose this dish because it's an easy way to squeeze veggies into a super portable meal. Flautas can be picked up easily and I have a feeling that will come in handy on certain days. A lot of the other meals I have planned are more casserole-based, but I needed at least one meal in there that I could easily pick up with my hands. 

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An update on pregnancy itself: Yes, I'm still incredibly tired. That seems to be the hallmark of my pregnancy. In the past few weeks I've also been quite breathless. Standing for even a few minutes can make me feel like I might pass out, but light movement like walking helps. As the little cupcake's apartment gets more cramped, things are getting more uncomfortable for me, too. I feel a lot of pressure on my organs, mostly my bladder and lungs. I like the idea of sharing this space with the baby but I have a feeling we'll both be much more comfortable when we're free to move around a little more. 

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Mike and I have been taking a birth class for the last two weeks. We were so overloaded with information after the first class that we both had trouble sleeping for the next week. Last night's class was better, though we still both woke up an hour before the alarm this morning, unable to get back to sleep. I think the birth classes are solidifying the realness of the impending labor, something I managed to not think about for most of my pregnancy. 

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The thing about childbirth is there's only so much I can actually do to prepare for it. My body will do what my body does, my baby will do what my baby does, and I will do my best to respond accordingly. Although the idea of childbirth is getting more real to me, I still feel distanced from it. I don't think it will be REAL-real until it happens. 

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Meanwhile, my baby is moving more. The issue of baby movement has been a touchy one for me because apparently my placenta is anterior and apparently this makes it more difficult for me to feel movements. It took a long time before I could feel even slight flutters. Now that baby is moving around (possibly doing laps?) in a way I can obviously feel, I am grateful.

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My emotions have surprised me. I do not get weepy over television commercials and I do not cry over nothing like the pregnant women in movies. If anything, I've felt less sensitive during pregnancy than I normally do — but more irritable and more vulnerable. I'm not a fan of strangers getting too close to me. I'm more likely to feel agoraphobic or claustrophobic while out shopping or in group events than I did before. I feel very protective of my body and my space. I feel less inclined to be polite to strangers. When I walked past a man on the sidewalk last week and he yelled out, "Boy or girl?" I just kept walking, ignoring a question I didn't feel like he knew me well enough to ask. Normally I step all over myself to be polite, even when that politeness hasn't been earned. Pregnancy has offered me many moments like this where I surprise myself. 

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Having a pregnancy that coincides nearly perfectly with a presidential election is probably THE most stressful thing to me. The idea that I could bring a baby into a world with a certain leader in charge is too stressful for me to elaborate. 

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By the way, these tin pans came from the Dollar Store and they're perfect for freezing. As an added bonus, we actually have an extra refrigerator and freezer in our garage. It's usually unplugged, but we're going to plug in for the next few months and store big batches of ready-to-go food.

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I think I've reached that point in pregnancy where despite my exhaustion, I have enough worries and emotions coursing through me that I can't easily lie down and take a nap. It feels like all the drama of life should stop and make room for my pregnancy, but that certainly is not the case. I'm still working but it's getting harder to concentrate and unfortunately my job requires nothing but concentration. I'm trying to reach out and be a good friend to people but I'm also trying to spend as much time as I can readying myself before the beautiful storm arrives. It's an overwhelming time but little things like freezing a batch of flautas help me to feel a little more in control. 

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Banza Recipe #6: Roasted Veggie Pasta

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A few months ago, I received six complimentary boxes of Banza chickpea pasta. Since then, I've put the pasta to use in a variety of ways. If you missed my earlier posts, here they are now:

Banza Recipe #1: Creamy Avocado Pasta 
Banza Recipe #2: Mediterranean Pasta
Banza Recipe #3: Vegan Macaroni and Cheese With Roasted Tomatoes and Crushed Crispy Kale Chips
From Krike's Kitchen: Banza Recipe #4, Spicy Pesto Pasta with Roasted Tomatoes and Nectarines
Banza Recipe #5: Vegan Mushroom Stroganoff

Today I'm using my last free box to show you a simple recipe I adapted from the Food Network. It involves roasted veggies, an easy tomato sauce, and a minimal amount of ingredients and prep work. 

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I thought you said minimal prep work?! I did, and I didn't lie. There is no way to make a pasta with veggies without spending a few minutes chopping said veggies (though I suppose if you were in a real pinch you could grab a frozen version). Years ago, a situation like this would have scared me off. Who wants to spend that much time cutting things up with a knife? At this point I've cooked so many dishes and I can say with confidence: CHOPPING VEGGIES ONLY TAKES A FEW MINUTES. I promise. Get everything chopped and prepped BEFORE you start the recipe and the recipe itself will fly by. Trust me. For this dish I chopped zucchini and asparagus as suggested in the Food Network recipe, but I also added some cherry tomatoes. I can't resist a good roasted tomato. 

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I roasted the cherry tomatoes for 10 minutes at 425 degrees. I roasted the asparagus and zucchini for 20, flipping halfway through. Olive oil, salt and pepper are all you need for flavor in a good roasted vegetable. 

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While the vegetables were roasting, I cooked my pasta. The ingredients in Banza are chickpeas, tapioca, pea protein and xantham gum. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza contains two times the protein, four times the fiber, and half the net carbs of regular pasta. (I'm telling you all this because they're facts. I am not paid by Banza.) To find out more, including where Banza is sold, visit eatbanza.com

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Next I sautéed onion in olive oil for about 8 minutes over medium heat. Onions start to break down and get soft when they've been cooked long enough. If you don't wait to that point, you'll get a weird raw onion flavor. Be patient and stir occasionally. When they were good to go, I added a little minced garlic. 

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Let's check in on that pasta. I say this every time I use Banza, but it really is remarkable how much it looks, feels, and tastes just like regular pasta. When done cooking, be sure to rinse off the pasta after draining to avoid gumminess. 

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I love a good homemade tomato sauce as much as anyone, but sometimes it's nice to just throw a 28-ounce can of crushed tomatoes in with some onions and garlic and call it a day. The Food Network recipe suggested adding 1/2 cup of cooking water, but I didn't do that. I just simmered the onion, garlic and crushed tomatoes for about 15 minutes. 

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Easy as pie. 

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While the sauce was simmering, I cut up some fresh basil. I don't know if you guys have ever compared dried basil to fresh basil, but: there is no comparison. Fresh basil is always worth the few extra dollars it costs, in my opinion. 

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Optional ingredient: parmesan cheese. I don't eat dairy every day. In fact, I don't eat dairy MOST days. My body generally feels better when I keep my dairy consumption minimal. I do love cheese and eggs, though, and therefore will never become a full-blown vegan. I've found that it works well for me on a personal level to maintain a vegan diet about 75% of the time. This is just what works for me and I think everyone needs to find what works for them. For this dish, I definitely wanted to go all in, so I added parmesan. On another day if I wasn't feeling as cheesy, I could easily skip it. 

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The sauce came together beautifully after simmering. At this point all the components were finished and I just needed to combine everything. 

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Here come the veggies ...

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Here comes the pasta ...

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A little bit of cheese ...

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Some basil and voila! We have ourselves a meal that is delicious, nutritious, filling, and perfect for the changing weather. 

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It's just as yummy for lunch the next day and took 40 minutes in and out to make. Thanks for joining along for all these Banza recipes. Pasta is a beautiful thing. 

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From Krike's Kitchen: Banza Recipe #4, Spicy Pesto Pasta with Roasted Tomatoes and Nectarines

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Today I'm making another pasta recipe using Banza chickpea pasta. If you haven't been following my previous posts, here's a quick recap: Banza contains two times the protein, four times the fiber, and half the net carbs of traditional pasta. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza is made from chickpeas, tapioca, pea protein and xantham gum. Banza is not paying me to speak on their behalf, but they did send me six free boxes of pasta. I have been using this free pasta to experiment with different recipes. In all previous weeks I've followed a recipe, but this week I challenged myself to create my own. I was inspired by recipes I've tried in the past but decided to go completely off-book and create everything from scratch in the moment. The result was a dish that has a creamy pesto sauce with a slight kick mixed with perfectly roasted savory tomatoes and sweet nectarines. 

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To me this dish screams summertime. I ended up using about a third of the tomatoes pictured here, plus two of the nectarines. While the oven preheated to 325, I sliced everything up and placed on a baking sheet covered with tin foil. 

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I sprayed everything with a little spray oil and sprinkled with a touch of sea salt. I baked for 15 minutes on one side, flipped everything over, and baked for 10 more.

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While those roasted, I assembled my pesto ingredients. I used 1 cup of soaked cashews (which I started soaking a few hours prior), 1/4 cup nutritional yeast, 1/4 cup olive oil, 1/4 cup water, a package of basil, a clove of garlic, a sliced jalapeño, and salt and pepper to taste. If you're sensitive to spice, you could make this with either a deseeded jalapeño or leave the jalapeño out entirely. If you want to kick it up even more, add another jalapeño or choose a hotter style of pepper like habanero. For me, one jalapeño with all the seeds was perfect. 

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There are few things I love more than throwing a bunch of ingredients into a food processor and ending up with something tasty. Making this thick, creamy pesto could not have been simpler.

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From there I boiled a pot of water and threw my pasta in. One thing I love about Banza is that it cooks rapidly. (Did I mention I'm not paid by Banza? I swear I'm not paid by Banza. I just love their pasta.)

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I know I mention this every time I make a recipe with Banza, but I again want to reiterate that it has the taste, texture and appearance of regular pasta. If you're nervous about a pasta made from chickpeas, rest assured there is absolutely no chickpea flavor. This just tastes like straight-up delicious noodles. 

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Look at those beautiful shells, all drained and rinsed. (Do not skip rinsing. If you do, you'll notice a real starchiness and stickiness.)

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I loved the hint of green that came out when I folded the pesto into the pasta, but I couldn't wait for the bold pop of color I knew was coming with the next step. 

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I've been obsessed with roasted tomatoes all summer, but I think the real showstopper in this dish is the nectarines. A little sweetness in each bite makes this pasta refreshing and memorable. 

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The whole recipe took about 20 minutes to make. It is packed with healthy fruits and veggies but does not taste like "health food." This dish got the seal of approval from my husband, who I don't think immediately realized that I hadn't followed a recipe to make it. For a quick, light summertime meal, I think this pasta is perfect.

FROM KRIKE'S KITCHEN: BANZA RECIPE #4, SPICY PESTO PASTA WITH ROASTED TOMATOES AND NECTARINES

INGREDIENTS:
1 box Banza pasta
1/2-1 cup cherry and grape tomatoes
2 nectarines
1 cup soaked cashews
1 handful basil
1 jalapeno
1 garlic clove
1/4 cup nutritional yeast
1/4 cup olive oil
1/4 cup water
Sea salt
Pepper
Spray oil

DIRECTIONS:
See above.

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From Krike's Kitchen: Avocado-Egg Salad

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Today I want to share the easiest, yummiest, healthiest egg salad recipe you could ever imagine. Egg salad has been weighing big on my brain lately because I've been craving it off and on for the last few weeks. Two weekends ago Mike and I finally made a special trip to Fred Meyer to get a grab-and-go egg salad sandwich, only to discover that our Fred Meyer doesn't make them anymore. Not only did they not have the sandwiches, they've apparently stopped making egg salad altogether. There were no tubs of egg salad to be found in the deli case. We picked up some potato salad instead. It was not the same. 

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A word about egg salad, and then a word about eggs in general: I don't crave egg salad very often. It is not a dish I could happily eat every week. But when I do get a hankering for egg salad, it is a craving so specific and so compelling, I will think about it for weeks. The worst part about egg salad is that it's a gamble. There is bad egg salad (which for me means the super mayonnaise-y kind) and good egg salad (the kind worthy of a fancy tea party). Bad or good, there is no substitution or replacement for an egg salad craving. 

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Eggs and I have developed an interesting relationship. I've discovered that I really love eggs — but only when I eat them rarely. They're not a daily treat for me. I generally feel healthier when the bulk of my meals are egg and dairy-free. However, going completely egg and dairy-free does not work for me. My body craves cheese. My body craves eggs. Certainly not every day, and sometimes not every week. But when I do crave dairy or eggs, I make sure to honor that craving. If you've followed my blog for awhile you know I'm a huge advocate of listening to your body. I am a longtime vegetarian, but I don't believe everyone was meant to be vegetarian. I'm a sometimes-vegan, and I definitely don't believe everyone was meant to be vegan. I think we're all meant to honor our bodies in whatever way that means for us as individuals. For me, eating eggs once a week or so works perfectly.

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This past weekend was hot in Portland. Temperatures reached up to 100 and the last thing either of us felt like doing was cooking. We still wanted to eat, though. I know there are people who are like, "It's so hot, I'm not even hungry!" but, uh, no. I can always eat. It was the perfect weekend to whip up some homemade egg salad. As I mentioned, I'm not a big mayonnaise fan. So we looked around the kitchen, threw a few things together and whipped up this amazingly easy and delicious avocado-egg salad. We are definitely not the first people to make egg salad using avocado, but we didn't use a recipe and just winged it. The results were delicious. 

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FROM KRIKE'S KITCHEN: AVOCADO-EGG SALAD

INGREDIENTS:
4 hard-boiled eggs
1 avocado
Lemon juice (I like things super lemon-y and used a whole lemon, but the amount is up to you)
Sprinkle of sea salt
Optional ingredients: parsley, basil, chives, dill or any other herbs (we kept things super simple and didn't use any)

DIRECTIONS: Once the eggs are cooled, peel them and smash them with a fork in a bowl. Add the avocado and smash together. Add the lemon juice and sea salt. Combine well. That's it! Serve with bread or crackers. This is probably enough for 4 servings, but we ate it all at once as a meal instead of a snack. 

The texture is creamy. The flavor is fresh. In my opinion, it tastes better than original egg salad. Using avocado instead of mayonnaise really lightens things up, so it's healthier than the original, too. The recipe is a win/win. Let me know if you try it!

 

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