Category Archives: vegetarian

EASY WINTER SOUP

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It has been so cold here in LA, San Francisco cold. When it is chilly like this you want comfort food to warm your body and soul. Soup is cold weather food but it is also a wonderful opportunity to cook with a lot of vegetables. Last night my hubby requested I make healthy soup and I obliged because we are trying to get back to eating clean and healthy in the new year.  I was planning on making my vegetarian Split Pea Soup ( Here is the recipe) http://mychangeforaten.com/how-to-make-vegetarian-split-pea-soup/

Trader Joe’s did not have any split peas so I decided to make Chicken Sausage soup with lots of fresh vegetables. I am on a quest to eat less meat, and I am limiting my use of animal products with hopes to transition to vegetarianism and later veganism. In the meantime, I do use some animal products and this soup is one of those times. Below is the recipe given to me by my friend Cameron. I am back on track for the new year, and soup is my go to meal. Here is the link to the workout I am doing tonight after work. http://www.benderfitness.com/2017/01/arm-leg-sculpting-home-workout.htmlreciperecipe1

Cameron, like me rarely eats pasta so we both substituted shredded cabbage for the pasta. I used two cartons of low sodium vegetable broth for the chicken broth. I used spicy chicken sausage and it really flavors the soup so I just seasoned it with very little salt, some dried basil and black pepper. We skipped the Parmesan Cheese. 

This soup is as easy as it is written out. We had a simple salad of romaine, tomatoes, red onion and oil and vinegar. I am really trying to limit our sodium intake. 

This meal was healthy and so satisfying. We completed the meal with sprouted bread topped with Miyokos non dairy creamery spread, made out of Coconut oil and organic Cashews. It was delicious, but of course we used portion control. I read about it in the Magazine VegNews and when I went to Trader Joe’s I was delightfully surprised to see it on the shelf, and it really was a hit with my husband James.

I hope you are having a wonderful beginning  2017, and if you find yourself needing healthy soup to warm you up, give this a try and let me know how you like it. Every day is a new opportunity to get inspired and chase your goals, even when it is cold outside.

Much love and light,

Rose 15870575_10154786151473617_1135422458_n

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Trader Joe’s Lentil Dip

 

 

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If you have followed me or you know me, you know I am often inspired when I walk into a Trader Joe’s. I love it and love their products. I sometimes think I am their biggest fan.

I had the opportunity to sample this Trader Joe’s recipe at one of my local Trader Joe’s some time ago, and I decided to recreate it at home and serve with all natural plantain chips. The original recipe calls for plain feta, but as the suggestion of a Trader Joe’s crew mate I used Mediterranean feta instead. This could be served over fish or chicken, or as a side dish as well as a dip. It was so delicious, both James and I loved this dip and we will be having it again. We killed it!!

INGREDIENTS

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1 package Trader Joe’s Steamed & Fully Cooked Lentils, rinsed to remove extra sodium

1 package Trader Joe’s Mediterranean feta cheese

1 container (7.25 oz) Trader Joe’s bruschetta Sauce

 

DIRECTIONS

In a medium bowl, combine steamed lentils,  Mediterranean feta and bruschetta sauce, then stir. Serve cold with homemade or store-bought plantain chips. Trader Joe’s has two types of plantain chips and both only have two ingredients, a clean eating win. I am absolutely hooked on this healthy dip as I know you will be as well.  

You can treat your body as a temple and still enjoy the pleasures of life. Healthy does not equal boring.  As with everything I practice portion control.

Manga’

Rose

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MASTERING THE ART OF FRUGAL COOKING

“Life itself is the proper binge.”
Julia Child

It was the movie Julie and Julia that inspired me to write a blog. I was living in NYC and already on my way to really delving into my poetry and writing. I saw the movie and fell in love. I felt such a connection to the film.  I was living in NYC but I have always dreamed of Paris. NYC was my first dream and I was living in the midst of it. In the film Julia Child seems to just eat up life, and I totally related to her attitude and outlook of the beauty of being alive. The food in the film, and the locations were definitely the co-stars. I admit I have seen it over a 100 times. Food does really bring people together.

When I moved to LA I tried to write a few other blogs but I was lacking definition. I did not wish to have a poetry blog since I hoped to one day have a book. That dream did come true and you can find my poetry book here. https://www.amazon.com/Camellia-Snow-Rose-Bruno-Bailey/dp/1515347141 

Back to blogging. As I settled in LA I put on a lot of weight, and I finally realized it and decided to do something about it. Here is my blog story http://mychangeforaten.com/about/

Update to now, I am down almost 60 pounds, I have been through a few moves and I am back in LA stronger than ever. I am on a quest to lose more weight and I am also on a fitness journey and as soon as we settle in I will be back at doing charities.  I am not cheating on my diet until my 50th Birthday December 21st. I started on the summer solstice and I am continuing until the winter solstice. I got this and I am going strong. Committing to no cheat days is really a game changer for me. We have been through a lot and this personal commitment has made all the difference for me. I have taken to cooking at home because of finances. Finances will not stop my goals. I am mastering the art of frugal healthy cooking, for my fitness goals. Last night I made cauliflower and zucchini nachos, inspired by delish.com. I think you will absolutely love them, The addition of the rotel tomatoes is a game changer I believe. These gluten-free nachos are my new go to recipe when I feel I need a semi splurge and they are so easy and economical. I think Julia Child would approve.

Bon Appetit’

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Inspired by a recipe on delish.com

I head of Cauliflower

i cup of sliced zucchini

3 tablespoons of extra virgin olive oil

Half packet of gluten free mild taco seasoning

sprinkle of garlic powder

1 bag cheddar/jack cheese shredded

1 can mild Rotel tomatoes (makes the recipe)

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half jar of mild salsa

1 sliced avocado

Greek yogurt or sour cream

Pre-heat oven to 425

Spray a large cookie sheet with cooking spray. Spread out sliced cauliflower and zucchini, coat with extra virgin Olive Oil, and half packet of mild taco seasoning and garlic powder and mix and coat generously.

Bake for 20 minutes

Add bag of cheese and bake another 5 minutes.

Add one can of Rotell tomatoes, generous amount of salsa.  I put on greek yogurt and avocado for each personal serving.

This was the most amazing dish and so yummy. You could add meat or meat substitute if you wish.

I can see why they call the website delish. Thanks Delish. com and of course Julie Child for inspiring me to do this dish.

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HEALTHY VEGETABLE SOUP

I just entered week two of my newest journey since I started this blog two years ago. I joined Weight Watchers Online last Tuesday to lose the eleven pounds I gained when I was away the fourth of July weekend, and to break my plateau. How did I gain that much weight in three days? Welcome to my struggle. If you do not know I lose weight slowly, and that may be do to an adrenal tumor and too much Cortisol. I work very hard, but for me slipping up causes havoc on my body. That is why I rarely do it. I lost over 50 lbs on my own and now I feel I need the help of Weight Watchers to help me keep track of my food and help to get the scale moving again. That with my running, yoga, and Melissa Bender Fitness workouts and guidance I should be able to take this to another level. I slip up a little, and the scale moves forward a lot. I have no room for error it seems. I sometimes feel like I have the worst metabolism ever, but I challenge it and come out fighting. I never give up and this will not happen again. Weight Watchers will help me to not make that mistake again, it is not extreme and easy to stay on track. I am afraid I was getting to obsessive with food and I ended up on a holiday weekend splurge as the result of eating too little.vegsoup

Today I am happy to report I lost five of those eleven pounds with six more pounds to get to what I call my fighting weight. I am now 171 lbs.  After I get back to 165, I plan on picking a charity and losing the next ten pounds and getting to 155. I will never have a three day cheat day again, it really did me in. Moving forward,  I am excited and motivated and enjoying my Weight Watchers Online experience. The WW app makes it a game changer for me with my new smart phone. I got  this. My final goal is around 135 lbs.

This was my dinner last night, and it was Fabulous.

This recipe is a combination of all the soups I make, and Weight Watchers zero points vegetable soup. I have formatted it how I like all of my soups. I took my recipes and their Weight Watchers Vegetable soup and came up with this. You can be really creative and use any fresh or frozen vegetables you have on hand. You can even add legumes if you want it to be a bit heartier. This is your soup, make it as you please and it will please everyone who eats it. It really was a fantastic Meatless Monday dinner. My version has 1 point because I choose to use oil in my soups, if you beans 1 cup would be 3 points.

1 oz of Parmesan cheese would add 3 points, as would one oz or Soy Faux Parmesan cheese.

Manga’

HEALTHY VEGETABLE SOUP

  •   4 cloves garlic, minced   
  •   2 medium uncooked carrots, diced   
  •   2 cups green beans, fresh 
  •   2 cup(s) (shredded) uncooked savoy cabbage, or other variety, shredded   
  •   1 cup diced zucchini
  •   1 medium uncooked onions, diced  
  •   half cup uncooked celery, diced   
  •   2 tsp fresh basil, chopped   
  •   2 cartons reduced sodium vegetable broth   
  •   1 large can diced tomatoes
  •    1 can tomato paste
  •   2 Tbsp fresh parsley, or chives, fresh, chopped
  •   1/2 tsp table salt, or to taste    1/4 tsp black pepper, or to taste  
  •   1 can legumes of your choice, low sodium. (optional)

 

  • Instructions

Saute’ onions, carrots and celery in 2 tablespoons extra virgin olive oil until clear, about 5 minutes. Add garlic and saute’ 2 more minutes. Add tomato paste and stir. Add 2 cartons vegetable broth and 1 can of tomatoes, and all vegetables and seasonings, and simmer for 30 minutes.

This is super easy, and if you like you can add a can of beans, low sodium of course. I used great northern beans and added it after 20 minutes. A little sprinkle of Parmesan cheese really makes this feel like a decadent Italian soup.

Manga’

Rose