As the seasons change and temperatures drop in the good ol’ Midwest, I am reminded of what it means to eat intuitively. Not only does intuitive eating meaning listening to your hunger cues, but also listening to your overall body. I was born rather cold. Not in a snide way, rather that I spent most of my time living in the desert where a colder internal temperature served me well. Now, living in a place that experiences winter – the the MAX – I notice that I am constantly in a state of cold. According to Chinese medicine, colder temperatures should encourage the consumption of warmer teas. So, that means that almond milk hot cocoa IS what your body is craving.

In all seriousness, I work with a number of professionals that believe in the principles of Chinese medicine. I sure do hear a lot about the changing seasons and the effect on your body. I find in the winter months, I crave a warm bowl of oatmeal. Maybe topped with flax seeds or nut butter. More than anything that bowl of oatmeal warms my body up to brave the cold outside.

People argue over rolled/old fashioned oats and steel cut oats – which is the healthiest. And, peanut butter or walnuts – which has more healthy fats. Plus, did you know that you can do more than put bananas in those oats? Try a vegetable or two!

This whole wedding thing has got me stressed. You would think going the destination route would be less stressful, but I’m afraid I’m someone who is simply prone to worry and stress. So, the better questions is how do I get the stress back under control? Well, I take a cue from my pups and catch some rays, take some naps, snuggle, watch some football…

And, I cook. I’ve emphasized meal prep on Sundays lately, and it makes for an excellent low-key activity to set the week up for success. Last week I made a giant batch of apple butter courtesy of my fav recipe plus 1 cup apple cider + 1 tsp. cinnamon + 1 tsp. nutmeg + dash of salt.

And, I make sure to the hit the gym with something exciting to do. That’s why I joined the Best Body Bootcamp. So far I am loving it, and it’s such a good deal if you are a self-motivator or like to do your own thang in the gym.

This recipe is a perfect example of my style of cooking. There are flavors that are familiar to all of us. Flavors we crave – like the comfort of tomatoey, cheesey Italian food. But, if you look up the nutritional content of your typical eggplant or chicken parmesan, you may just swear off it forever. Typically breaded, fried and covered in tons of cheese and oil – this type of dish is narrowly on any healthy person’s meal plan. Ah, but what to do about that craving?

Home cooking to the rescue! I truly believe that if you cook a lot at home – you can still make tasty food that is good to your body.  Even some of the more decadent dishes you might eat out are often healthier when prepared at home. You can make smart swaps that don’t compromise flavor, like measuring oils and fats, using low fat dairy and using marinara sauce that is either fresh or doesn’t include sugar and added fats.

So, my answer to the craving – tofu parmesan. Tofu is an amazingly flexible ingredient. Sometimes you might encounter a person that says they HATE it. The reality is that tofu has little flavor – it’s all about what you do to it to make it delicious. First, I always recommend pressing it – this squishes out excess moisture and ensures that the flavoring you use really sticks or gets absorbed by the tofu. After you press it – think about the texture you’re hoping the tofu takes on. In this recipe, I was going for thin and crisp. By slicing the tofu into thin pats I made it easier to cook and coat.

Tofu Parmesan (makes 3-4 servings)

Ingredients:

tomato topping

• 2 cups cherry tomatoes
• 1/4 cup fresh basil
• 1 tsp. olive oil
• salt and pepper

It has been a busy week in the MOB house. Someone started grad school and neglected many of her favorite hobbies such as: cooking, blogging, bathing, catching up with friends. So, when the long weekend rolled around, I knew it was time to get busy in the kitchen – if only to remind Grant Park why he wants to marry me.

This faux meat sauce came together quickly, and flavor-fully, which is a double win for me these days. My eats have been less exciting lately, not only due to my new schedule, but also because I’ve been emphasizing more veggies and protein. I know, I know…isn’t that what I’m always saying. But, really, I’ve been keeping a lid on snacking and overdoing it – even on the healthy stuff (hallo watermelon addict)! Someone has to try on wedding gowns soon, and I’m preemptively taking extra good care of my diet and exercise habits.  Anyways, back to the sauce that I could eat by the bowlful…

You see, I was having this huge pasta craving. Like nothing else could, would satisfy me. Thankfully a saucey sauce packed with protein and nestled into fresh spaghetti squash wound up on my table. For those who have not tried spaghetti squash, you are in luck, because fall is the season for squash. Promise me you will scoop one up at the store. It’s easy to cook – just wash the outside, poke some holes with a knife and microwave in 3-4 minutes increments until it gives a little when you squeeze the sides. Cut open and allow to cool. Scoop out seeds and shred with a fork. Voila. The perfect base for any noodle dish with far less calories and carbs.

And, if you don’t have a squash or noodles at home, feel free to eat this like chilli. Seriously, I know what will be cooked for football Sundays in the very near future in the MOB house.

Faux Meat Marinara (serves 4)

Ingredients:

• 1 tsp. olive oil
• 1/4 red onion, diced
• 3 cloves garlic, minced
• 3 stalks organic celery, diced
• 1 medium zucchini, diced
• 2 + 1/2 cups faux ground meat (or crumbled tempeh)
• 1 can organic diced tomatoes
• 1 cup organic tomato sauce
• salt & pepper
• 1 tsp. dried oregano
• 1/4 cup fresh basil
• 1/4 tsp. red pepper flakes

Directions:

In a heavy sauce pan heat the olive oil over medium. Add diced onions, garlic and celery. Saute for a 3 minutes, just until tender. Toss in the zucchini and cook for another 2 minutes. Crumble in your (faux) meat of choice. Stir in tomatoes and sauce, as well as spices. Allow sauce to simmer for 15 minutes without a lid.

Serve immediately over spaghetti squash, whole wheat pasta, or eat in a chili fashion.

This tastes better the next day, so you may want to double the recipe.

Remember when my doggies were fluffy and cute?

Yep, and then this happened:

He is now so embarrassed by his lack of hair that he snuggles himself extra tight.

]]> http://mindoverbooty.com/?feed=rss2&p=2595 1 http://mindoverbooty.com/?p=2588 http://mindoverbooty.com/?p=2588#comments Thu, 23 Aug 2012 15:04:59 +0000 Marisa http://mindoverbooty.com/?p=2588 Now that we have a location, I feel like I can finally release my inner diva and truly contemplate my bridal gown. Some people don’t know this about me, but I have a deep love for fashion – like coveting issues of Vogue when I studied abroad in France. If I had the budget, I would be fiercely dressed every day. However, I live in a more practical realm where I penny pinch and dare-I-say sometimes let fashion slip to the wayside in favor of adding to my savings. The one expense I plan to be a tad more liberal with for our wedding day is my dress. Now, I don’t mean crazy liberal, but I do mean increasing my practical dress budget just slightly.

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All my pinning has left me in a tizzy regarding what exact style and feel I want out of a dress. The only reasonable thing to do is try some on. Like many brides-to-be, I don’t feel I’m quite in wedding dress shape – more on this topic later. For now, let’s talk about the extremely confusing world of bridal gowns, and how soon you really need to be trying on dresses. One of the most common questions I’ve gotten since this ring arrived on my finger: “have you found your DRESS?” The world makes it seem like you should have your dress a year in advance, but that’s not necessarily the case. Here’s the breakdown as I’ve found it:

Ready-To-Wear Stores

These stores offer brides the convenience of trying on dresses in their size, and the ability to take home a dress on the spot. You don’t need to imagine what a dress will look like on you, because you very clearly can see what it will look like on you. This option seems appealing from a budget stand-point not only because dresses can be lower in price, but also because you will know what kind of alterations you need before purchasing. Some of the downfalls include: falling in love with a style that’s not in stock and the added stress of needing THE dress right away.

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Quick Turn Around Chain Stores

Stores such as David’s Bridal fall under this category. It is recommended that dresses are ordered 6-8+ weeks before your wedding. So, with this option you can wait until your deeper into the planning process to pick a dress. In addition, these stores are no strangers to sales and are rather transparent on their websites about when they’re taking place. Oftentimes a variety of sizes are available to order, which is comforting for any bride! They do offer many styles, but sometimes the quality may not be what you’re looking for – which I think is a category I fall into. Even on a budget, I want my dress to feel nice against my skin.

Designer Bridal Stores & Boutiques

These stores make my heart go a-flutter. Bridal boutiques – whether high end designer or not, may carry a large variety of dresses and styles. Also, they have the most budget disparity, so it’s good to research what designer(s) a store offers, and how much their dresses typically cost. Depending how elaborate the gowns are that you’re interested in, you may need to order 9-12 months in advance. After contacting a few of these stores, it seems that 6-8 months in advance is a safe window to shop and still be able to get something in time for your wedding.

Honorable Mentions: Pre-Owned Stores

I haven’t found many local pre-owned shops, but there are a number of websites that receive rave reviews from brides who shop and sell on them. Personally, I am not above a pre-owned dress if it means good quality and fit…or Monique Lhuillier or Vera Wang.

Two weeks ago I gave myself a goal. I know I’ve mentioned it before and some of you have commented that you work the same way I do – I am a goal oriented person. So, I ponied up and decided that for 30 days I would truly take care of myself. No off days, no vacations from health, no thrown away eating days on the weekend. Now I also thought that the month of August would be a good choice for such a challenge since there were no special occasions on the horizon. September is jam-packed with birthdays, weddings and holidays, and I wanted to get my mind right before then. However, I inadvertently planned a little road trip up to Wisconsin to visit a very talented artist friend. Lucky for me, said friend loves a good walk and a healthy meal. I swear we could spend hours in a grocery store together and not even know the time! Of all the friends to visit, I knew she’d be down with my healthy habits.

We did some walking and people watching.

We cooked up a healthy dinner of spaghetti squash, stir fried veggies and oven-crisp tempeh.

And, I remembered that the weekend can be fun and adventurous without mounds of interesting, sweet or high-caloric food. 

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We’re pretty psyched about all the possibilities that these beautiful islands hold. The venue we’ve selected is not on a beach, rather on a mountain top with stunning views of the crystal water and blue skies. Our hope is that those nearest and dearest to us will get an awesome vacation and help us celebrate this special occasion. For anyone considering going the destination route – all I have to say so far is: trust your gut. We knew something far away was right for us, and we weren’t too afraid to fight for it. There definitely were some people we felt like we had to get support from on our decision, and once we explained ourselves everyone important jumped on board. Overall the reaction has been pretty positive, but there are those people who just don’t get it. To them I say – it’s not your wedding…in the politest tone possible.

Next week I’ll chat you up about where we are in the planning process.

P.S. There are a few hours left to enter the Adora Disk Giveaway!

Over the past weekend, I had one of those days. A day where I just needed a cookie. It was crucial to my survival. But knowing me, I can’t even make something sweet without looking for ways to sneak in healthy perks – as if that cancels out the damage of eating a few in a row.

A few weeks ago, the lovely people over at Adora offered to send me a few bags of samples. For those who do not know Adora makes calcium chocolates in milk and dark chocolate flavors. These bad boys melt in your mouth and totally beat taking a boring ol’ vitamin. Anywhos, I thought they would be a perfect addition to these coconut chocolate cookies. Coconut, as you may know, is rich in healthy fats that help you feel satiated. So, if you find yourself on the brink of an ice cream break down, it might be a better bet to have something slightly sweet and slightly fatty (in a good way!). These cookies might come in handy…

Since I <3 you guys, how about a little giveaway?! Adora will send one lucky winner a bag of the milk chocolate disks + a bag of the dark chocolate disks! Just leave a comment on this post about your favorite sweet treat. Contest closes Friday, August 17 at 5pm CST.

Chocolate Coconut Chews

Ingredients:

wet

• 1 medium baked sweet potato, deskinned and mashed
• 1/2 cup peanut butter
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup
• 1/4 tsp. coconut extract

dry

• 1/4 cup unsweetened cocoa powder
• 1/2 cup almond meal
• 1/2 cup coconut flour
• 1/2 cup flaked coconut, unsweetened
• 3/4 cup crunchy cereal (I used kashi go-lean)
• 10 adora disks, chopped into pieces
• optional: 1 Tbs. cane sugar for decoration

Directions:

Preheat oven to 350 degrees F. Coat 2 baking sheets with nonstick spray.

In a mixer, combine all the wet ingredients until a uniform batter is formed. In a separate bowl mix together cocoa powder, almond meal and coconut flour. Gradually add the flour mixture to the wet ingredients while stirring. Make sure the mixture is uniform and then pour in the adora pieces, coconut and the cereal. Stir, just until combined.

Using spoons or a 1/4 cup, form individual cookies and place on the baking sheet. Sprinkle with cane sugar and bake for 11-14 minutes (depending on your desired chewiness).

Remove from the oven and allow to set on the baking sheet for 10 minutes before finishing cooling on a drying rack.

Visit Adora on twitter @AdoraCalcium and facebook to learn more about their products.

I always thought I’d be a calm and collected bride with lots of time to figure it all out…Uh yeah. And then, life happened and simultaneously I am engaged, working full time, writing and web-developing part-time and going to grad school part-time. That’s a lot of TIME! Because of my schedule (so self-centered of me , our options were a longer engagement (2+ years) or a shorter engagement (less than a year). For some people a year doesn’t seem short at all, but for us, we envisioned a sweet spot of a year and a half so we could enjoy being engaged before jumping into planning. We quickly learned the way the wedding industry operates – if you have a particular date/time in mind you better lock it in a year in advance (at least)! Stories from other married or engaged friends started trickling in about finding the perfect venue that wasn’t available for 3 years!!! Knowing that we wanted something different helped us eliminate many of these hard-to-snag-venues – not to mention that we are working on a reasonable budget.

We started with preliminary research – ya know, the casual variety. We’d be sitting on the coach catching up on Project Runway…and, oh my, what-have-we-here-but-a-possible-wedding-venue?! From the start I knew what I wanted out of a venue – and that was one not anywhere near Chicago where we currently reside. I didn’t want to brain wash Grant Park. He needed to come to his own decision, especially since there were and will be more naysayers. I wanted us to have a strong front in selecting our venue – one that we both loved!

Eliminated location – farmy wedding idea

Knowing that a destination wedding was where we were leaning, we wanted to have a point of comparison. So, I scheduled some site visits at nearby destination locations (1-4 hours away). In the car we started writing pro/con lists. They were epic! And, even though a far-away-destination had a lot more possible issues, the pro column was miles long. I knew where our hearts lied. Farmy and woodsy could be cute…but just not IT for us.

In Mexico – sunny, warm, beachy!

After visiting the local venues – we knew. Destination ALL THE WAY. So, we started considering locations. Working in our favor were the following:

1. Grant Park LOVES the ocean. I’m proud to have been the one to really introduce him to ocean amazingness.

2. I LOVE warm places. My teeth chatter at 55 degrees.

3. Travel has been a part of our relationship from the start – we started long distance, got engaged in an airport. It feels like a part of our history to have a wedding somewhere else.

4. I don’t like Chicago. There. I said it. Call me crazy, but I just don’t. I’d rather have my memory of my wedding be positive – in a place I’d like to visit again.

5. We don’t want to get married in the sand. This actually eliminates quite a few warm-weather locations. A positive in my book since there are a number of beach-only options out there!

Wondering where we picked?! Stay tuned for my next wedding post to find out.