This giveaway is now closed.
For the last 100 or so years, we’ve had the technology to easily make shelf-stable flour from our abundant amber waves of grain. Unfortunately what happens when you start mass producing a food into a highly processed food-thing is that you get a decline in the quality of the food. Nutrient-deficient food-things line the shelves of grocery stores and the Standard American Diet (I call this the “industrial diet”) is based on these products. Perhaps this is the reason for the decline in the health of the average American and why it seems like 90% of the commercials on TV are telling me to take the latest drug that will solve my myriad health issues.
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Today’s post is my second Project Food Blog entry (see my first entry here). The challenge? “The Classics”. Each contestant must pick an ethnic classic that (s)he is unfamiliar with. We’re supposed to keep it as authentic as possible.
Ethnic food? Nothing new to me. Authentic ethnic meals? Okay, now you’re onto something. I make a lot of so-called “ethnic” dishes, but they are not usually true to the traditional recipe. I’m always modifying and Maggie-fying dishes, sometimes to the point that they are unrecognizable by the end. I always enjoy the outcome, but I will admit that I can’t follow a recipe to save my life. So this challenge is very… well, challenging for me (as it is supposed to be). The main reasons that I usually change a recipe are:
- I don’t have all the ingredients and I make substitutions
- I healthify recipes by reducing the amount of oil or adding extra vegetables
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Last night (on the fourth of July) I made bi bim bap for dinner. Bi bim bap is a Korean dish – it’s rice, topped with lettuce, various cooked veggies, and an egg. And meat, for non-vegetarians. (Like that yolk, Sophia?)
In the spirit of being local/homegrown/American (it was fourth of July) I made this with mostly organic produce from our farmers’ market; the eggs are also organic and free range and delicious. I think the rice is even organic too. I’m making a serious effort to be more local/organic these days.
That is Bobby’s bi bim bap. It’s brown/white rice (a mix), some lettuce, a fried egg, and roasted veggies.
Maggie’s Organic Roasted Veggie Bi Bim Bap
- brussels sprouts, quartered
- green beans
- burdock, finely sliced
- turnips, sliced (I used a mandoline)
- zucchini, sliced (mandoline again)
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I like to think I’m a pro at making salads. I posted 2 of my new yums yesterday – salads really can be wholesome and filling (not just greens and no oil!) and they can be for lunch or dinner.
They key is adding things like kabocha or squash or other root veggies (beets, sweet potatoes, etc…), healthy fats (avocados, olive oil, bacon, butter), and other extras. I am currently *not* vegetarian or vegan, so I definitely enjoy meaty add-ons like bacon, lunch meat, cheese, and eggs.
(I am a vegetarian/vegan enthusiast but that strict lifestyle is not for me!)
(Picture is not today’s salad, but quite similar. I thought I had uploaded the picture but I hadn’t!) Today my lunch salad consisted of:
- base: massaged kale with avocado, lemon juice, bragg’s liquid aminos, and salt + chopped romaine
- toppings: organic nitrate/nitrite-free turkey bologna, shredded cheddar, thinly sliced celery (mandoline)
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I added a tab on the blog called “Operation Wedding“. I’ll be tracking my workouts and progress over the next 2.5 months… July 24th is quickly approaching! Operation Wedding is well underway – I am very sore this morning.
In other wedding news, I got a caterer. It’s going to be a secret though. You will just have to wait and see because I feel like being secretive. At least for now.
I wanted to share two yummy salads that I have made recently. I always eat more salads in the summer – I just crave them. And I have decided that $2.99 for a bunch of kale is not so terrible. It’s cheaper than eating out, I suppose.
Salad numero uno:
- base: romaine; massaged kale with avocado, lemon juice, salt, and bragg’s liquid aminos
- toppings: tomatoes, cucumbers, uncured organic turkey bologna (nitrate/nitrite-free)
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If you haven’t checked it out already, Foodbuzz just launched a new Healthbuzz section. I’m one of the Contributing Health Editors, along with a few of my favorites – there are too many to list so go check them out yourself.
I mentioned yesterday that my sister came to visit me for the weekend. So…
Bobby and I have been meaning to go to this organic pizza place – Slice – on the upper east side for a while now. I’d heard of it through my Cornell listserve (the owners are fellow Cornellians) and apparently Bobby’s business partner is actually friends with them. We decided to take Julia there for her first night in the city (Friday).
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It’s good to be blogging again!
On Thursday night Bobby and I met up with one of my friends from a long long time ago. Gosh, I missed her. We met her very smart and cool boyfriend as well. Thursday (December 3rd) was actually Bobby’s and my 4 year anniversary as well as my brother’s birthday and Bobby’s sister’s birthday. Pretty awesome day.
Anyway, Kate and Simon suggested that we check out Josie’s West on 75th and Amsterdam. It’s a restaurant that serves food and uses “healthy & wholesome ingredients”. Their menu had a glossary (maybe people kept asking questions?) that described some of the more atypical ingredients like “Air baked organic Belgian fries” and “coulis”.
Disclaimer: I didn’t take pictures; I found what I could online.
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