Week 3, sugar free

Well, I’ve been almost sugar-free.  It’s been only difficult to avoid sugar when I’ve eaten out, which I’ve done two times at traditional Korean restaurants.  So, I’ve had some white rice here or there and I have had 1/3 of an apple in the morning with my oatmeal, but for the most part, I’m doing really well.  I feel really good too.

Here’s some shots of what I’ve been up to lately (I know the first two aren’t the most appetizing images, but they tasted REALLY good.  As you know, ingredients can be a little tricky here, especially when you can’t ask what something is.  So, all of the below dishes were super simple.

Spiced Roasted Pumpkin and Sweet Potato Salad

What you’ll need:

• Pumpkin
• Sweet potato
• Leeks
• Salt, Pepper, Cinnamon, Cayenne
• Greens (any variety, I used something that looks likes Spinach)
• Organic Sesame Oil
• Organic Olive Oil & Balsamic (for dressing)
• Sunflower, Sesame, and Pumpkin Seeds

Chop the pumpkin and sweet potatoes into maybe 1/2 inch cubes.  I have a small oven, like super small, so I can’t lay them across a nice long baking tray.  So, you can cut them larger or smaller if you’d like.  I also diced up some leaks.  I rolled it in organic sesame oil, salt, pepper, cinnamon and cayenne.  Then, I cooked it at around 350F/176C for 30-40 minutes.

Next time, I’ll up the temperature to get it a bit more crispy on the edges.

This was perfect on top of a bed of greens with olive oil and balsamic.  A sprinkling of sesame, pumpkin, and sunflower seeds on top was the perfect finish!

By the time I realized that I’d forgotten to take a picture, the whole salad was already in my stomach.

This was nothing special, a sort of ugly disappointment, but a good side to the salad that I made above.  This was basically just mung beans, beluga lentils and brown rice.  Oh yeah, and I added in some dried seaweed while it was cooking so that gave it some extra nutrients.

Lentils and Black Quinoa

Now, this tasted as good as the picture looks.  Unless, you think that is a bad picture.  But, it was really good.  The only problem with cooking all the time is the amount of time it consumes.  Since cooking like this is a luxury for me, I do (admit) to making a LARGE amount of food on Sunday and hoping that it will carry me through the next few days.

What you’ll need:

• Lentil mix (any kind, my mom sent me this and I have no idea what was inside, but it had a mixture of beans and I think barley)
• Ginger
• Onion
• Green Chili Peppers
• Vegetable broth
• Can of diced tomatoes (yes, I had a can and threw it in)
• Spices – Salt, Pepper, Cayenne, Cumin (and anything else you see lying around)
• Black Quinoa
• Garnish optional: Parsley, a variety of seeds, and a big spoonful of Extra Virgin Organic Coconut Oil. I don’t know why I keep capitalizing organic products.

Saute chopped ginger, onion and green chilies in oil.  I used organic sesame oil.  I only used half an onion, but maybe you want to use a whole one depending on how many lentils you’ve got.  After the onions started to get a nice sheen, I threw in the lentils and the water. And then began the loooooong slow cooking process.  You’ll want to make sure water is covering over the lentils.  If you want more water to make it more soupy, add it in as necessary.  Bring the lentils to a boil and add diced tomatoes and then simmer for (I have no idea) a long time.  You can also add in all the spices here as well.

I cooked the washed black quinoa separately and added it to the side (see picture above).  Then, a glob of coconut oil, a sprinkling of nuts and some parsley and this meal was in my mouth faster than you can “KIMCHI!”  Okay, maybe it wasn’t that fast…

It’s quite apparent that I shouldn’t make a recipe book because I take horrid food pictures and I don’t give very good instructions.

My next post will be SOON and I promise it won’t be about food…

Up next…Salsa dancing episodes and Lasik!!

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