Those of you who have been following my blog since the beginning may have noticed the shift from eating at home often (probably 5 nights a week) to eating out… a lot. The shift happened slowly over time as I transitioned from my first job in CA, to freelancing in CA (part time), to working full time again when we moved to NYC, to working more and more! I’m not complaining about work. My career is going better than I could have ever dreamed. I love my job and I love my coworkers. I am challenged every day with real problems that I can solve.
BUT – with working so much, I just don’t make the time to cook at home. While I am sure I could make the time, it’s not a priority for me right now.
So I try to find healthy options for eating out.
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I haven’t done a Friday Five in a while, but it’s definitely time for one.
When I embarked on Macrobiotic March, one of the first things I did was look for new macrobiotic blogs. Here are my current (new) favorites.
Maggie’s Favorite Macrobiotic Blogs
1. Macrobiotic Magic in the Kitchen. This is mostly a recipe blog, and with recipes like Winter Stew and Pumpkin with a Maple Miso Sauce, who could resist? Well – who can resist pumpkin ever? (Certainly not me.)
2. No Dairy No Sugar. This is a simple, pretty blog with lots of ideas for macrobiotic meals. I want to try her Quinoa Amaranth Veggie Mix.
3. She Cooks Macro. This blog is beautiful and truly professional. I wish I had found it in time to join the Chewathon! (I have been neglecting my chewing, again.)
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A few weeks ago when my in-laws were visiting we ended up out in Flushing. Flushing (a town in the eastern part of Queens) has a huge Korean and Chinese population. We stopped into H-Mart (a Korean grocery store) just before heading back to the city and I ended up with quite a large haul. Queens prices < Manhattan prices.
One thing I picked up (it was on sale and I was curious) was ‘fern bracken’.
When I got home I discovered that ‘fern bracken’ is actually just another term for fiddlehead ferns. Fiddleheads always pop up at the farmers’ market around April. It’s good to know I can get them year round at H-Mart if I need to. If you’re familiar with Korean food, these bracken ferns / fiddleheads show up in Bi Bim Bap as well – they are the brown pieces of veggie.
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My sister came to visit me this weekend.
I had to work yesterday, but after work we all convened downtown (me, Julia, and Bobby) near Bobby’s office to get something for dinner. Bobby suggested Souen, and who am I to disagree! Julia also enjoys Souen though she says it’s a little bland sometimes
So let’s see, what did we get…
Julia ordered the cornbread with a side of miso-tahini spread. (But we all shared it.)
I got Squash Tofu – my absolute favorite dish at Souen. (My other favorite is the macro plate.) Squash Tofu is a sauteed mix of fresh vegetables – broccoli, napa cabbage, onions, soft/medium tofu, carrots, kabocha squash, and probably more that I am forgetting. The sauce is of the miso/tahini variety (a common theme at Souen).
Souen’s Squash Tofu (with a side of brown rice)
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A few weeks ago I received a copy of Keri Glassman’s new book, The New You and Improved Diet: 8 Rules to Lose Weight and Change Your Life Forever (it’s on the the Kindle too).
I was very excited for this book because Keri’s 3 taglines for this book are:
- Eat more, not less!
- Catch some zzz’s!
- And have more sex (you heard me!)
Sounds like a plan anyone in their right mind would want to follow and enjoy following – nothing like the typical restrictive diet.
Keri catapults you right into her plan. She intros a quickstart “Eight Foods Cleanse” early on – page 27 to be exact. I figured if I am going to give this book a proper review (to come…) I should at least try out the cleanse. To be honest, I haven’t ever really followed a proper “diet” plan. I generally just try to eat less/move more. I’m really interested to see if I feel any different at the end of this “cleanse”. In the past I’ve tried doing the “raw/juicing” thing, “macrobiotic“, etc…
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First, happy Friday! I know I’m excited for the weekend. Work has been crazy as usual so it will be nice to get a rest. I have a Guster concert tonight that I’m really psyched about and tomorrow I am going to my hometown in NJ for my bridesmaid’s baby shower (it’s a boy!). On Sunday Bobby and I are going to a family dinner here in NYC and I’m also hoping to find a way to get in at least two yoga classes this weekend (haven’t been in over a week). But anyway, onto the topic for today…
Here are 10 reasons to start eating quinoa – NOW.
1. It’s filling. The protein + fiber in quinoa will satisfy your hunger and keep you full longer.
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Random thoughts and things.
1) I got back from my trip to India on Sunday morning. Amazing trip. I was in Hyderabad for work for ~8 days (it’s a city in the south of India – in the state of Andhra Pradesh). JFK–>DEL the previous Saturday (after a 5 hour delay at JFK due to plane malfunctions – thanks Air India – a 14 hour flight total), did sightseeing on Sunday in Delhi, and then took a short 2 hour flight DEL–>HYD. Worked with an incredible team all week long, and then began the journey back to JFK this past Saturday. Two unexpected things about this trip to India: 1) I didn’t get to do any yoga aside from sun salutations in my hotel room and 2) there are way fewer vegetarians than I expected. I was just about full VEG for the whole trip. (I think I had a chicken sandwich in the airport on the first day.)
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Cream of Broccoli Soup Recipe
Veggies cooking in the pot
- 1 Tablespoon butter
- 2 huge scallions, chopped (or 3-4 smaller ones) – you could probably use a leek instead if you want
- 1/2 teaspoon garlic powder (or chopped fresh garlic)
- 1 head broccoli, chopped
- 4 cups chopped [purple] cabbage (1/2 a large head)
- 2 teaspoons dried basil
- 2 cups whole milk (you could use skim – it wouldn’t be as rich)
- 1 cup water + 1 serving bouillon (powder or paste)
- 1/4 teaspoon pepper
- pinch of allspice
- 3 Tablespoons parmesan cheese + extra
- Heat the butter in a large saute pan or pot. Toss in the scallions and garlic powder; cook for 2 minutes, stirring occasionally.
- Add the broccoli, cabbage, and basil. Saute for about 8 minutes.
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