For you raw-food lovers out there, this Banana “Bread” Flax Bar was amazing! I was a little skeptical at first – sometimes the raw food crackers and bars are too “flaxy” for me. But this was actually chewy and really did remind me of banana bread. I had part of it plain and part with almond butter and apple slices (the latter was preferred).
I definitely want to try their Live “Granola” bar and I will be buying this banana bread treat again very soon!
Ingredients: Sprouted Organic Flax Seeds, Organic Banana, Organic Coconut, Organic Date
Healthy? Not so much. But it counts as a whole grain, right? Ok, I will admit, grits were never a food that appealed to me in any way. That is, until I actually experienced them in the south itself. I have tried to recreate them, but it just has not worked. I’m not sure if it is because the grits I had were 1/2 butter and cheese or if there is some secret of the South that I’m not aware of…but when I found a recipe in this month’s Gourmet magazine for Maverick Grits I knew that I had to give them another try. I loosely followed the recipe and I was very pleased with how it turned out. The taster is not a huge fan of grits/polenta so it was not his favorite, but I think it was his favorite try yet. There was a definite cajun flavor but I think next time I will add more tomatoes, green onions and maybe throw in some greens like kale or something!
Hospitals are finally starting to see the benefits of fresh, organic foods for their patients. I am definitely a believer that food can heal, so this is long overdue!
photo by Patflinshrod
This smoothie was a delicious blend of:
2/3 cup frozen blueberries
3/4 cup Naked Mango Juice
2 ice cubes
It was a gorgeous shade of dark purple and it was such a perfect breakfast. I was worried that this breakfast would leave me hungry at 10AM but it kept me satisfied until lunch time!
Springtime in Minnesota
Friday afternoons on the porch
Snacks & Wine
I certainly know that I am not, but I do know that some are. They work out religiously, only eat healthy foods and just have all of those perfect tendencies.
Some think that because I’m a nutritionist that I always eat perfect, I never eat cheeseburgers and workout everyday.
Yesterday was a prime example – I had my entire day of food planned, as I shared on yesterday’s posting and for the most part it was what I predicted….
Breakfast was a smoothie, lunch was raw pasta:
(I had to show the picture, I thought it was beautiful!)
But…..after looking at 6 different apartments in downtown Minneapolis, the last thing I wanted to do was go home and cook. So my taster and I went to a new Coal Fired Pizza joint called Black Sheep
and threw the whole idea of a Tofu & Broccoli stir-fry out the window. (The oyster mushroom, smoked mozzarella cheese & rosemary pizza was well worth it)
I have learned that this is an important concept – if you feel like one thing, don’t force yourself to eat another (aka tofu & broccoli). You will eat it and then still be hungry for whatever you originally wanted (aka wine & pizza). Sometimes it is more important to listen to your body then to always eat “perfect”.
Today is a kick-off to less meat and dairy and more raw-foods. Raw foods are hard for me to maintain during cold, long Minnesota winters but now that spring has arrived I’m going to incorporate more raw meals into my diet. I’ve started with smoothies and soaked cereals and am planning my “raw” meals for next week. I would love any raw recipe or meal ideas that any of you have!
We are lucky enough to have an excellent 100% Organic Vegan & Raw Restaurant called Ecopolitan
and a meal there is always a great inspiration for raw meal creations. I picked up some raw “notchos” for lunch yesterday (which is one of my favorite meals) and decided to make a pesto pasta for lunch today. It includes a bed of spinach, sliced yellow pepper, chopped tomato, marinated mushrooms and zucchini pasta tossed with some pesto olive oil that I found at whole foods.
Dinner will be a Broccoli stir-fry with brown rice and some tofu. Simple but always good 🙂