Is this it?

Today I had the most uncomfortable run since becoming pregnant.  This baby is growing and putting extra pressure on my bladder and pelvis.  I pushed through five miles of run/walk intervals with more than a few stops to catch my breath. I refuse to say that this is my last run but I have been thinking about it all day long, which is why I'm writing about it.

As I was trying to take my mind off the discomfort I was feeling, I began to think of the last 36 weeks of my pregnancy and all that has happened in my life.  For starters, even at a conservative 18 miles a week I'm doing now (I did much more than that in the first 25 weeks of my pregnancy), I have run approximately 18 x 36 =  648 miles!  That's like a trip to L.A. and back of running.  Impressive when you think about it.  Let's not forget that I trained for and ran a half marathon at 25 weeks pregnant.  I feel pretty good about that as well. I have indeed been fortunate to run throughout my pregnancy and have enjoyed it a great deal.  It has kept me pain free and sane.

I'm a little nervous I must confess.   Change is always challenging for me.  I'm a creature of habit and I love my routine.  Come next Monday I'm going to want to hop on that treadmill and log in my usual 5 to 6 miles and I know that may not be possible anymore.  I have to be prepared for it.   I realize I'm almost to the end and soon our new baby will come to fill our lives with blessings and a lot more change.  I'm not sure if I'm ready for that either, but ready or not, I embrace the gift and I'm excited about it.  I have found myself anticipating those wee hours of the night nursing alone with baby in my arms, staring into his/her eyes and thinking that there is nowhere I'd rather be.  Those thoughts make every sacrifice worthwhile.  Plus I know that I'll be back to running a few weeks postpartum.   I have another marathon to train for :)

Week 4--Turnips

I'm a big fan of Southern-style greens, which means I had turnip greens before I ever had turnips.  I love the bitterness of the greens.  In my opinion, nothing pairs tri-tip or ribs better than bitter greens.  The turnip, which is the bulb at the bottom, is a root vegetable white in color with a bit of a bite, almost like a radish.  It gets milder with cooking but if you try to eat it raw you may be in for a pucker face as its flavor can be very pungent.  Turnip roots are high in Vitamin C, but the green leaves are also a good source of vitamin A, folate, vitamin K, calcium, and lutein.  So be sure and use those greens, do not discard them!

This week I chose turnips because they were everywhere present at the farmers market.  I of course got mine at J&M Organics for a mere $2 a bunch!  And I get to use both the bulbs in my recipe and the greens in a supplementary recipe I will include in the end.  I also picked up some bok choy, carrots, brussel sprouts, and kale while I was there.  All for about $10.

Today's recipe was inspired by one I found in a magazine called "Quick Roast Chicken and Root Vegetables"    


Here is what you will need:

Ingredients


1 bunch of turnips, greens removed, peeled and cut into 1/2 inch chunks
1lb bok choy
4 to 5 large carrots, peeled and cut into 1/2 inch chunks
1lb brussel sprouts, hard leaves removed and cut in half
2TB extra virgin olive oil, divided
4 sprigs fresh thyme
4 to 5 large cloves of garlic
salt
fresh pepper
paprika
1/2 cup flour, divided (I used gluten-free sorghum flour but any flour will do)
1 cup chicken broth
1 whole chicken, skinned, and cut into pieces (I used Trader Joe's organic, free range whole chicken ~$11)
1 large onion, chopped
1TB Dijon mustard
2 tsp red wine vinegar
1/4 cup dry sherry
1tsp butter

Directions


1. Preheat oven to 450 degrees
2. Toss vegetables (except bok choy), 1TB oil, salt, and fresh pepper in dutch oven and roast for approximately 15 minutes

3. Meanwhile, mix together flour, paprika, pepper, and salt in shallow dish.   Season chicken with salt and drench in flour mixture.

4. Heat 1TB oil in large skillet over medium heat and cook chicken until browned on all sides.
5. Remove chicken from pan (do not rinse pan).  Place chicken on top of vegetables in roaster.
6. Add 1tsp butter to pan, 2TB flour and the chopped onion and cook until onion is tender (approximately 5 minutes).  Add garlic and cook an additional minute.

6.  Add Sherry, thyme, and chicken broth.  Simmer for about a minute or until sauce thickens and turn off heat.  Add this mixture to roaster (on top of chicken), cover, and cook for approximately 30 minutes or until chicken is done.
7.  In a small bowl mix together the red wine vinegar with the mustard and pour over chicken and vegetables. Stir and cook for an additional 5 to 10 minutes.
8. Serve and enjoy!

Inspired by these gorgeous greens I made a black-eye pea stew with ground turkey..  In addition to the turnip greens I added some Kale.

And here is the stew

If I had a cheat day I would...

The predictable part of my diabetes diet is not to difficult for me. It consists of eating lots of vegetables and lean protein and a limited amount of carbohydrates which include milk products and fruits.  I can manage that.  The unpredictable part is a whole other subject.   I can do everything just right and still get a high fasting glucose reading.  Something happens in the middle of the night that spikes my insulin levels and this isn't something I can control.  This has been very challenging and frustrating to say the least.  I've already come to the conclusion that there isn't much I can do about it.  I am even learning to relax about getting an occasional high reading in the mornings.  My dietitian doesn't think it's a big deal so I won't either.

Apart from the dietary constraints I am encouraged to exercise for at least 30 minutes after meals.  During the day, not a big deal.  I go to the gym 3 times a week and on other days I try to include a long walk and/or bike ride to maintain active.  It's night times that can be challenging and that is perhaps the single most important factor that affects my fasting blood sugar readings.  Needless to say I've become a regular street walker come 8pm or anytime dinner is done.  It's actually quite nice once I get out there but finding the motivation to do it can sometimes be difficult, especially when I haven't seen my husband all day and we've just finished dinner and gotten 5 minutes of real adult conversation.  I know, it's not too bad.  It's actually good for me and I recognize this part.   If I had the choice I probably wouldn't do it so I guess the mandatory requirement is necessary in this case.

As I was walking today I got to thinking:  If I had a cheat day, which I don't, what would I eat?  The thought of chocolate cake turns my stomach upside down.  I somehow can't see myself eating that much sugar after being abstinent for almost 8 weeks.  Yuck!  No, definitely not chocolate cake.   It took me a few minutes but then I remembered the yummy honeydew that's been sitting in my refrigerator for a week.  I could inhale that in one sitting.  I'm also dying to have a bowl of cereal, not fruit loops or any sugar laden cereal, plain bran cereal would be ok with me if I could have it with milk and fresh berries.   I'd love to have a bowl of yogurt with fruit, a little granola and honey.  Wow, now that is what I call an indulgence.  That used to be my breakfast up until the day of my glucose tolerance test.  I miss it.

Is that it?  Is that all I crave?  It doesn't seem too bad right?  I have never been a big junk food eater so hamburgers, french fries, pizza, or chips are not really in my radar right now.  I just want a bottomless bowl of fruit.  That would make me happy :)  Maybe I can make that my celebratory postpartum meal.  

Week 3--Butternut Squash

This week I've chosen one of my favorite items of the winter bounty:  Butternut Squash.

Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine and it is considered a fruit!  It can be roasted, pureed or mashed into soups, casseroles, breads, and muffins.  Butternut squash is a good source of fiber, vitamin C, manganese, magnesium, and potassium.  It is also an excellent source of vitamin A and vitamin E.  (source:  http://en.wikipedia.org/wiki/Butternut_squash)

The recipe I've chosen today can be found here:  http://www.myrecipes.com/recipe/beef-tagine-with-squash-50400000109584/  Although as always I've made some modifications.  Here is what you will need:

Ingredients

2 to 3lbs beef shoulder roast, trimmed and cut into 1-inch cubes.  For this recipe I bought some free range, all natural beef from Trader Joes.  I got 2 packages each of about 1.5lbs. 

2TB garam masala

Salt

Crushed red pepper

Freshly ground black pepper

1TB olive oil

1 large red onion

4 large garlic cloves, minced

1/2 cup dry red wine

2 cups of chicken or beef broth 

1 28 oz jar of crushed tomatoes or marinara sauce (I will no longer be using canned tomatoes due to risk of BPA contamination).  I couldn't find crushed tomatoes so I went for the organic marinara sauce from Trader Joes.

6 cups cubed peeled butternut squash (about 3 small)

Fresh cilantro, chopped.

Directions

1. Combine beef, garam masala, red pepper, black pepper, and salt in a shallow dish

2. Heat oil in a Dutch oven over medium high heat.  Add onions and beef and cook until browned (approximately 10 minutes).

3. Add garlic and cook an additional minute.

4. Add wine, broth and tomatoes and bring to a boil.  Reduce heat and let simmer for at least 1 hour.  I let mine simmer for about 90 minutes and it was still a bit tough.  2 hours will probably be ok. 

5. Add squash and cook an additional 30 minutes or until squash is tender.

6. Turn off heat, stir in cilantro, taste and add more salt if needed.

7.  Serve with couscous or quinoa.  Enjoy!

Week 2--Bonus recipe: Winter Vegetable Stew

As I was perusing through the farmers market this Saturday I came across some huge bundles of organic yellow beets for only $2!  I simply could not pass them.  Then on the way I picked up a large head of cauliflower, a butternut squash, a large fennel, and 6 shallots, all for approximately $10.   At the time I had no clue what I would do with these ingredients so I decided to search for a delicious recipe.  I found this one  http://www.myrecipes.com/recipe/lentil-soup-with-balsamic-roasted-winter-vegetables-10000001141995/ which I used as a guide for the creation you are about to witness.  I made too many changes to list so I will not claim that it's the same recipe but an inspiration for my own Winter Vegetable Stew

You will notice the less formal format for this one.  I did not take care to measure anything since I was putting the recipe together as I went.

Start with a good batch of mixed winter and/or root vegetables.  For this recipe I used:

1 head of cauliflower, cut into bite sized pieces

1 butternut squash (peeled, seeded, and cubed)

1 large bundle of yellow beets, peeled and cubed.  (Note:  I reserved the greens to use in a different recipe)

1 large fennel, trimmed and thinly sliced

1 large celery sliced into bite sized pieces

Preheat oven to 400 degrees

Mix together 1/2 cup balsamic vinegar, 1/4 cup good quality olive oil, salt and pepper and toss over vegetables.

On a flat pan, roast vegetables for 45 minutes or until browned.  Set aside

In a separate pan saute 1 to 2 cups of sliced shallots (or white onions) and 1 cup of sliced red onions.  I used 1TB of bacon fat to add flavor to the stew.  You can use butter, margarine, or oil as you so desire.

Once the onion mixture is golden brown add 6 large cloves of garlic minced, 1/4 cup of balsamic vinegar, 1/2 cup of dry red wine, salt and pepper and cook for an additional 5 to 7 minutes

Transfer mixture to a large sauce pan and add 2 cans of stewed tomatoes,  6 to 8 cups of chicken or vegetable broth (I used chicken broth), fresh thyme, and oregano.  Let simmer for about 20 minutes.

Next, combine roasted vegetables with onion/tomato mixture, and roasted bell peppers, peeled, seeded, and chopped (I roasted these the day before) and let simmer for approximately 1 hour.  (Note, you may need to add more broth).

Season to taste and enjoy!  Serve with crusty Italian bread.  (I had my bread with a slab of goat cheese.  YUM!)

Week 2--Kohlrabi

Kohl what?  Don't worry if you have never heard of this root vegetable.  I hadn't until last Winter when the amazing guys at the Terra Bella farm stand introduced me to it.

Kohlrabi (German turnip) is a low, stout cultivar of the cabbage that grows almost anywhere.  The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.  The young stem in particular can be as crisp and juicy as an apple, although much less sweet.  Kohlrabi can be eaten raw as well as cooked and its leafy greens can also be eaten. (Source:   http://en.wikipedia.org/wiki/Kohlrabi)

Why should you eat Kohlrabi?  

5 reasons

1.Kohlrabi is a nutrient dense food, meaning for merely 35 calories per cup you get a load of good nutrients.
2. Kohlrabi is good for the circulatory system as it is low is saturated fat and cholesterol.
3. Kohlrabi maintains a healthy immune system, which can be attributed to its high vitamin C content (1 cup contains approximately 140% RDA).
4. Kohlrabi promotes healthy digestion.  A cup of kohlrabi contains 5 grams of dietary fiber which is 19% of the required RDA.  Dietary fiber helps promote bowel regularity by maintaining healthy intestines and colon.  Fibers are also important in preserving the population of good bacteria.
5. Kohlrabi assists in proper muscle and nerve function, the main function of potassium in the body.  A cup of cooked kohlrabi contains 14% the RDA of potassium.
Source:  http://www.3fatchicks.com/5-health-benefits-of-kohlrabi/

This week I picked a really simple, yet delicious recipe:  Roasted Kohlrabi with Parmesan Cheese.  The recipe is not mine to claim.  You can find it here:  http://allrecipes.com/recipe/roasted-kohlrabi/.  Here is what you will need:

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Enjoy! :)

What can an hour get you?

As a mother of a young child I'm often confronted by the following conundrum:  what to do in the ~1 hour while my son sleeps.  Often the answer is I can cook, or I can clean my floors, or I can clear out my inbox, or I can return a friend's phone call, etc.  Emphasis on the word "or" here.  One hour isn't really a whole lot but somehow I seem to want to fit a whole day's worth of tasks during that precious time.

On a good day (like today),  I apply my makeup (Yes I showered hours before but my face and hair are still undone by 3pm), I brush my hair, I bring in the garbage cans, something that doesn't usually happen before sunset, I call a friend back and we talk for about 20 minutes while I pick up the toys that carpet the entire living room, I clean up the refrigerator (I'm a bit compulsive about this task), and I even have time to clean my floors.  All this with low to no stress.

On a more typical day I roll out of bed after putting my son for a nap, I open the door to the bathroom where my makeup bag awaits patiently, I catch my breath and then I hear a cry... I tense up... I go shush my guy who should be sleeping... It doesn't work.  He's up.  I'm upset.  Nothing gets done.

Week 1--Kale

In conversation with some family members and friends who say I eat "weird stuff," I began to think that much of what I eat I didn't actually grow up eating.  I have an adventurous spirit when it comes to food and I'm always searching for new foods that are nutritious and tasty.  This has led me to expand my palate and my cooking repertoire to satisfy my unusual cravings while keeping me healthy.


This year I will be featuring a weekly recipe with a seasonal produce item.  The recipes will be either my own creation or copied from outside sources.  I will try to choose recipes that are fast, easy, and versatile (aka:  good for kids and picky eaters as well). As much as possible I will select organic ingredients and most of my featured produce items will come from the local farmers market. 


This week we begin with Kale.

Kale is from the cabbage family, although its central leaves do not form a head.  kale is high in beta carotene, vitamin K, vitamin C, lutein, iron, calcium, and of course fiber.   Kale is also a good source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells (Source:  Wikipedia).   

This all may sound fantastic but if you can't make this fibrous, green vegetable edible there is really no point in all its health benefits, so let's get to the cooking...

Today we will be making ground beef tacos with, you guessed it, Kale.  Here is what you will need:

1lb ground beef.  I chose Trader Joe's organic, 100% grass fed 85/15 ground beef (see image below)

1 large onion chopped

1 large bell pepper chopped

3 large cloves of garlic minced

1 cup chopped tomatoes

1/4 cup chopped cilantro

1/4 cup of water (or beer if you must)

Ground pepper

Cumin

Paprika

Salt

1 large bunch of kale chopped into small bite size pieces.  Remove hard middle stem.

Taco shells or tortillas

For garnish

1 cup shredded cheese

1 cup shredded lettuce

salsa(s)**  Probably a good idea to have more than one (mild and spicy)

Directions:

1. Brown meat in a large skillet (Note:  You do not need any cooking fat.  Cooking spray should be sufficient)

2. Add pepper, cumin, and paprika and salt to taste (I don't give measurements for spices because I never measure.  Pinch, dash, whatever you want.  Make it tasty)

3. Once meat is no longer pink add onion, bell pepper, garlic and cook for about 10 minutes or until vegetables are soft

4. Add tomatoes and cook for another 5 to 10 minutes

5. Add kale, cilantro, and water, cover and let kale steam for approximately 15 to 20 minutes (may require additional cooking since Kale can be tough)

6.  While kale cooks  heat up tortillas or taco shells.  Taco shells are probably more kid-friendly.  Organic corn tortillas are not easy to come by but if you can find them by all means use them.  I have ethical issues with Guerrero or any other brand of Mexican tortillas because they are known to contain genetically modified corn.  My husband however loves his Mexican tortillas so that's what I used.

7. Prepare garnishing for tacos.  I used jack pepper cheese, shredded lettuce, avocado/green salsa (purchased from Trader Joes) and my own extra spicy roasted tomato salsa, made with chiles de arbol (recipe upon request)

8. Enjoy!

Disclaimer:  I'm not a trained chef.  I cook from the heart.  If you like what you see let me know.  If you have ideas for improvement I'd love to hear them.  My passion is tasty and nutritious food.  No fuss.  No frills.