It’s strange, but I’m glad to get back into the grind after the holidays and New Year’s excitement. I’m glad there’s more time to play in the kitchen and get back to my exercise routine as well as grasp, new and better habits. But, I’m not a huge resolution maker on New Year’s, that’s never been a big deal to me. In fact, resolution season kind of annoys me. All the ads are loaded with exercise equipment, tons of magazine articles about improving diets and exercise and being supportive while listening to co-workers and friends try to commit to their resolutions. Back when I went to a public gym, I hated that it got so crowded in January – waiting in line for a cross-trainer is just not fun after a long day of work. But, as scheduled, the crowds always waned down by March as people gave up those resolutions. Sad, but proof to me that January is not the best time to make life-changing goals, but when the need for a change is realized instead. I should be thankful that I don’t need that equipment and I’m doing pretty good in the diet department already. Instead of making resolutions, I try to make goals for the year, like how much money I want to save, job goals, garden goals and minimizing unused stuff at home. I started the last one this weekend, getting bags of clothes from my closet and boxing up unused cook books in my pantry that were gifted to me, like the William-Sonoma Pasta book and A Man, a Can, a Plan, to be donated. I think I’ll finally dump that Ronco Rotisserie my dad gave us a few years ago, we used once and decided it was a pain to clean and we don’t do large roasts anymore anyway. I do need to make room for more raw ingredients and a monster Excalibur dehydrator :-)
I started the day with a “whatever smoothie” where I throw in 2 veggies, 1 fruit, maybe some nuts and whatever flavoring I feel like. Today I tossed in 2 small, fresh Clementine oranges from a local grower, a large handful or organic baby spinach and an organic carrot. Also a spoonful of cocoa power, packet of Truvia and a drop of peppermint extract.
I usually add raw walnuts as well, but opted to have a handful of pistachios on the side this morning. It was a good smoothie, great cocoa peppermint flavor with orange spice. I looked more like green juice, but tasted great.
For lunch, I had butternut noodles again with a creamy zucchini dressing this time I threw together:
- 2 medium zucchini
- 1/2 avocado
- 1 tbsp. miso
- 1 tbsp. lemon juice
- 1 tsp. sesame oil
- 1/2 cup water
Blend all ingredients in blender until creamy smooth.
The sesame flavor in the dressing paired well with the sage noodles and coated them nicely with flavor. I added the sprouts as garnish, but enjoyed them with the dressing as well. I was initially planning to have a creamy zucchini soup, but did not have celery for the recipe I wanted and decided to play “mad Vita-Mix scientist” with what I had, which turned out to be a good experiment. I never get tired of tossing available ingredients into it and seeing what I get. Even if it does not come out so good, I can always tweak and taste until it works.
For dinner I did a salad with a version of the I Am Content Balsamic Fig dressing from the I Am Grateful book, only I used about a 4th of the olive oil it called for.
The finished product was good with a strong balsamic taste with hints of fig and pepper, it didn’t need all the olive oil. But, the flavor may have been too strong for some and the added oil probably would have mellowed it out a bit. It looked a lot like chocolate syrup and had about the same consistency, very good dressing that blended well with the Brazil nut garlic topping.