We are too busy to cook!

I made this apple swan for you, just to remind you that cooking is more pleasant when you see art in it. You should indulge in meal preparation as you do in eating it. Take your first step toward looking beyond the fact that you are making  food to satisfy your hunger and see further, deeper. Learn about the foods you are putting into your stomach. The more you know, the more you will enjoy making your meals; even more: you will see an excitement in the process. You will harvest the rewards fast, becoming healthier and happier.

Today’s topic:

Make your own meals every chance you get. And, if you think you did not get that chance (time), make sure you get your priorities straight. It is always mind-over-matter. I grew up in a country without wide-spread commercial eateries. (Well, we had a few restaurants, but the trip to those was reserved for a special occasion, like a birthday, or a wedding…) So, if you would adopt a mindset that would stop giving you a choice: cooking or going out, and stick with COOKING, you will see that you can easily manage your time. …Unless, you choose not to cook; that is OK with me, but saying that you do not have time is simply not true. Once again: what if there were no take-outs, or commercial places for you to eat??? Yes, you would get your priorities straight and you would find time to cook.  The key is in planning ahead. In the morning, think what you want to make for diner. Take the ingredients out from the freezer in the morning, or, if you need to, on the way from work stop at the food market and get whatever you are missing.

If you would like my advice on what kind of food in your refrigerator helps you to always be ready to make your own meal, here you have it:

I add my “weekly specials” to this ORGANIC foods list, but this list will assure you are always ready to cook your healthy, delicious dinner:

1.       Avocados

2.       Tomatoes

3.       Parsley

4.       Kale

5.       Baby Spinach

6.       Celery

7.       Onions

8.       Red/Yellow peppers

9.       Spaghetti-squash, Butternut squash, Eggplant, Zucchini

10.   Lemons

11.   Apples, bananas, mango

12.   Almonds, walnuts

13.   Healthy breads/pita

14.   Wild caught fish

15.   Quinoa, buckwheat, gluten-free oats

For breakfast: I start my morning with the Green Smoothie: kale, spinach, apple, banana, lemon. The ingredients will vary from day to day, but the three key foods always present in my morning smoothie: kale, spinach, lemon.

For mid morning snack: I eat a handful of nuts and have a cup of tea.

For lunch: I bring the left over from the last night dinner.

For mid day snack: I have my Naughty Night Raw chocolate fudge.

For dinner: Fish twice a week. Tonight : Spaghetti Squash and Veggies..

For late day or "before bad" snacking: fruit plate or Home Made Sauer-Kraut (the recipe will be shared in the upcoming post.)

Tonight’s  dinner takes 15 minutes to prepare:

Directions:

1. Cut spaghetti squash length-wise into two halves. Scrape the seeds out. Place the halves into microwave for 15 minutes. – It will be done as soon as the bell rings! That simple.

2. Slice veggies of your choice to dress up your spaghetti and slightly sauté them in the grape seed oil  or EV olive oil. Do not overcook, leave them crispy. Add Sault and Italian spices.

My veggie choice:

1.       tomatoes,

2.       red and yellow pepper,

3.       parsley,

4.       spinach,

5.       black beans,

6.       onion and garlic.

Voila!

Love yourself and treat your body right!