A few people made a very good point that I thought I’d address.  

I used to care far more about being thin than being healthy, and I believed there was only one path to get there. [...]]]> Wow, I am awed by the response to yesterday’s post!  Thank you to everyone who left such intelligent, insightful comments.

A few people made a very good point that I thought I’d address.  

I used to care far more about being thin than being healthy, and I believed there was only one path to get there.  Minimal food, nothing sweet, lots of cardio – the list goes on.  Obviously, that was the wrong state of mind.

the mango in question: with oats, cranberries, and acai powder [courtesy of navita's naturals, review to come]

The truth is, there isn’t one path to good health.  We’re all unique.  For me, I like oatmeal in the morning and mass quantities of vegetables in the evening.  I could care less about french fries, but I adore ice cream.  I don’t eat 100-calorie desserts, but more and more, I am able to enjoy the ones that are real and homemade when the occasions arise.  Even so, I still get more excitement from farmer’s market vegetables than peanut butter cookies.

But that’s me.

I am lucky not to have any food allergies or health concerns.  Some aren’t so lucky, and they have to pay more attention, even if their food choices are plant-based.  Even without health issues, we’re all different, and we each have to discover the structure [or lack thereof] that works for us, as individuals.

more mango: salad of baby spinach, mango, pomegranate seeds, edamame, evoo

I no longer strive for someone else’s idea of perfection.  I want the choice to eat or not to eat something be a personal one, not one that is prescribed.  Sure, I have days where I criticize the image in the mirror.  But I know that I try my best, and I know that is enough.  

That’s Friday food for thought. :)

And now, a Friday treat:

As you may know, I am an avid supporter of organic dairy.  

Stonyfield, the only producer of organic Greek yogurt [you know, the yogurt I rarely go a day without], has offered up a wonderful package for one reader!  The contents contain:

• coupons for 4 free containers of Oikos Greek yogurt
• a reusable tote bag
• the “Take 5 Anti-Stress Kit” from Earth Therapeutics, which includes a loofah massage sponge, Anti-stress massage soap, Anti-stress massage lotion, a body brush, and a soothing gel eye mask.

Basically, the winner gets a package full of natural ways to take good care of herself [or himself, if you males are out there!].

There are three ways to enter:

1) Leave a comment on this post.  Tell me one food you love and one you don’t – your tastes, not society’s, the media’s, or that of the latest craze.

2) If you have a blog, mention the giveaway and link back to this post.

3) If you’re on Twitter, tweet about the giveaway and link back to this post.

Each counts as a separate entry.  The giveaway is open until Wednesday, November 18th, at 12 PM EST, at which point I will randomly select a winner.

Sound good?  Good luck, and happy Friday!

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Sometimes, it shocks me that I ever considered one packet of plain instant oatmeal, cooked in water, to be an [...]]]> Most of the time, breakfast is the largest meal I eat all day.  I believe strongly in that old adage: “Breakfast like a king, lunch like a prince, dinner like a pauper.”  It works for me.

Sometimes, it shocks me that I ever considered one packet of plain instant oatmeal, cooked in water, to be an adequate breakfast.  My oat-y bowls these days are quadruple that size.  And while that was initially a challenge, now I can’t imagine it any other way.  Logically, we haven’t eaten for an especially long stretch of time pre-breakfast, so it is only practical to fuel up with a substantial meal.  

Today was rainy and depressing – the perfect opportunity for a tropical-inspired breakfast.  If I have to zip up my leather boots and open my umbrella, I might as well spend the morning daydreaming of warmer, sunnier lands, no?

Mixed up in the pot:

• 1/2 c oats
• 1 c hemp milk
• 1 mango, chopped
• ~ 2 T thawed frozen cranberries
• ~ 2 T raisins

Sometimes I get a little crazy over the stovetop: I actually took out the potato masher to mash the mango as it cooked.  Extra creaminess.

After cooking, I added some more flavor:

• cinnamon, allspice, ginger
• ~ 1 T ground flax
• ~ 2 T chopped brazil nuts

Nut butter of the day:  cashew-pecan.  Such a cozy way to begin my day.

Do you eat a king-sized breakfast?  Is one meal usually the largest in your day?

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I later learned that the “spring” rolls we made were more appropriately titled “summer,” due to the fact that we didn’t fry them. [...]]]> Last summer, a friend of mine hosted a spring roll making party.  I seem to recall consuming more wine than focusing on rice paper wrapping, but somehow the skill stuck with me.  

I later learned that the “spring” rolls we made were more appropriately titled “summer,” due to the fact that we didn’t fry them.  Terminology aside, they have become one of my favorite warm weather dinners.  Cool and refreshing, with endless possibilities for fillings, they’re an experimentalist’s dream – although a bit of patience is a definite requirement.

Tonight I put together a repeat of an old favorite.  

mango scallion summer rolls with peanut sauce (makes about 15 rolls and 1/2 c sauce)

the sauce:

• ¼ c natural peanut butter
• ¼ c vegetable broth
• 1 T seasoned rice vinegar
• 1 t tamari
• 1 t ground ginger
• 1 t curry powder
• ground black pepper to taste

Whisk together all ingredients until well combined.

the rolls:

• 1 package firm tofu
• 1 mango, peeled and cut into thin strips
• 4 carrots, shredded
• ½ cup scallions, chopped
• 2 T seasoned rice vinegar
• 1 T tamari
• 1” piece fresh ginger, peeled and minced
• Vietnamese rice paper wrappers

Crumble tofu into mixing bowl.  Add carrots, scallions, rice vinegar, tamari, and ginger.  Toss well to coat.

Set up your countertop like so:

One plate should be filled with water.

Place one wrapper in water until softened (about 20-30 seconds).  Transfer to dry plate.  Place about ¼ c filling on bottom third of rice paper.  Top with 3 strips of mango.  Fold in sides of wrapper:

Roll from bottom up to achieve this:

Please excuse our scratched plates.  Clearly we are holding out for our wedding registries.

Served with a cool salad of edamame, string beans, and cashews.  These never disappoint, and I could happily eat that peanut sauce with a spoon.  Yum.

What’s the most unique party you’ve ever been to?

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I’ve been meaning to attempt my own salsa for a while now, and I finally collected the ingredients this week.  Of course, I’ve been thinking about it for so long that I had too many [...]]]> Mexican is one of my favorite cuisines.  Obviously I love flavor, and with Mexican, I get flavor and heat.  Even better.

I’ve been meaning to attempt my own salsa for a while now, and I finally collected the ingredients this week.  Of course, I’ve been thinking about it for so long that I had too many ideas.

So, I made two.

black bean and corn salsa

• 1 15 oz can black beans
• 1 c corn kernels
• 1 15 oz can diced tomatoes with juice
• 1/2 c onion, chopped
• 1/2 c sweet peppers, chopped
• 1 green chili, deseeded and minced
• 1 T cumin

Sauté onion in olive oil until soft.  Add peppers, sauté 2 minutes.  Add cumin, toss to coat.  Add black beans, corn, tomatoes and juice, and chili.  Simmer about 10 minutes, until tomato juice has been absorbed.  

mango and jicama salsa

• 1.5 c jicama, diced into 1/4″ cubes
• 1 mango, diced into 1/4″ cubes
• 1/3 c fresh cilantro, chopped

Combine all ingredients.  That’s it! :)

On the plate with a side of avocado.  I believe my sister’s exact words were, “This is so good; I don’t want to eat it.”

I’m going to have some avocado mousse for dessert, which means I’ll have eaten an entire avocado today.  What?  Fat?  What’s that again? 

What’s your favorite Mexican dish?

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I bought a three pounder earlier this week, and I have steadily been working my way through it in all sorts of fun ways.  Sweet or savory, it’s made appearances at breakfast, lunch, and dinner.  Tonight I was down to my last couple slices.

I’ve always loved the black bean [...]]]> Obviously kabocha is the hot new thing.

I bought a three pounder earlier this week, and I have steadily been working my way through it in all sorts of fun ways.  Sweet or savory, it’s made appearances at breakfast, lunch, and dinner.  Tonight I was down to my last couple slices.

I’ve always loved the black bean and sweet potato combination, so I thought kabocha might be a nice stand-in for the sweet p.  [It was better!]

black bean, mango, and kabocha burger (serves 1)

• 1/3 c black beans
• 1/4 c fresh mango, diced
• 1/2 c kabocha squash, steamed and mashed
• 1 T whole wheat flour
• 1 t evoo
• 1 t chili powder
• 1 t cumin

Mash beans with a potato masher.  Add remaining ingredients and knead together to create a patty.  (Your hands will get messy.  Wash ‘em well first!)  Pan sear the burger on medium heat, about 5 minutes per side. 

I think this would’ve been really tasty with some avocado slices on top, but I was all out.  Time to restock!

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