First thing’s first!
Orders of Business
I am beyond stoked that you all are down for my proposition. I really want all of us to be in this together, showing everyone that the most important part of life is just that – living it to the fullest and finding joy in things great and small! In the interest of the theme (loving life), I was thinking of calling the project J’adore la vie (French for “I love life”). What do you all think? I’d love to hear your input as I continue brainstorming and finalizing everything! In the mean time, start taking photos of yourself when you feel happy. It can be you doing anything and everything that makes you happy! Make it natural, though, with pictures of you when you’re in your element. Remember that food and fitness-related entries are not required but if they happen to be something that makes you genuinely happy, feel free to submit them. You may add quotes or phrases to the pictures, if you’d like! GET GOING!
Speaking of projects, I have a mini one in the works right now that I am dying to tell all of you about! It involves veganism, eating disorders, and inspirational quotes. I know – I’m such a tease – but I promise to give you all of the details once everything is officially etched in stone!
20-Minute Vegan Alfredo…with Brussels sprouts
Yesterday was a busy day! I worked both of my jobs (the weight loss clinic and my retail job) so there wasn’t much room for down time. Still, I made an effort to pay tribute to Vegan Mac & Cheese Day by making a simple 20-minute meal inspired the classic, childhood favorite. I got the “cheese” part down but skipped the macaroni part. Sue me but I’m not a fan of pasta. It doesn’t fill me up and totally zaps my energy, which I liken to the high glycemic index of most pastas.
I had a package of NaSoya shirataki spaghetti sitting in the fridge, so I decided to work those into the mix. To start, I roasted Brussels sprouts in the oven at 450 degrees for about 15 minutes. While the Brussels sprouts were cooking, I whipped up a batch of my cheeze sauce. To bump up the protein, I added extra nutritional yeast. When the Brussels sprouts and sauce were done cooking, I drained and rinsed the noodles before heating them in the microwave for 1 minute on high. A quick toss of the above ingredients and I had a lovely meal waiting for my tummy!
I’m obsessed with this shirataki spaghetti, made from potato starch, konjac flour, and chickpea flour. FYI: konjac is a plant that looks like a root vegetable. The stem (or corm) is used to make a sturdy flour, which helps the above noodles maintain their shape and texture. The noodles themselves allow for the creation of a healthy, tasty meal in little time and, despite its low nutrient density, they really satisfied me. I’m officially a convert. Props to NaSoya!
Okay, I’m off to work then I have to get busy packing for Matty and I’s getaway to the Hamptons. We leave TOMORROW and we cannot wait! The two of us have massages, a vineyard, and an organic on-site bistro to look forward to. After work, I’ll be heading to Whole Foods to pick up some snacks that we can have on-hand. I’m thinking Kombucha, Pulsin’ bars, Mary’s Gone Crackers, veggies, hummus, and fruit. Have a beautiful Sunday, my dear friends!