Eat Your Greens!

My most recent stop on the journey to healthful eating is this great little book called "Eat to Live" by Dr. Joel Fuhrman. It has really changed the way I think about food. I read it before Christmas and told Josh that I would love to adjust our eating to fit the plan as soon as the holidays were behind us. He, of course, said "yes" thinking that I would get over it by then. Little did he know... (Stranger Than Fiction, anyone?) I finally convinced him to read it this last month, and now he is all about it! It's great to have him on board with it. He is so good at making healthy changes when he's convinced.

We really started wholeheartedly, although not 100% on the diet, this week. We've both lost a little over 2 pounds in only a few days! It's crazy! I think the small changes I had made before this week were what kept me from putting on a bunch of weight during all the holiday festivities and the emotional ups and downs of postpartum. This book is also what started me on a path toward vegetarianism, or what Dr. Fuhrman calls "nutritarianism". Basically it means eating food that is nutrient-rich instead of empty calories.

I've decided that my health and the health of my family is important enough for me to learn to eat veggies. So here we are. When I started this blog it was because of this journey from "meat and potatoes to leeks and tomatoes"! I literally had never tasted a leek when I wrote that...not very long ago I might add.

Over this last week of wholehearted healthful eating I've been more in experiment mode than anything. I am trying to figure out which recipes I love and which I could live without. Also, I have been trying to figure out how to make everything as tasty as possible using only high-nutirent foods. Many of Dr. Fuhrman's recipes are quite good as they are, but I don't know if I could have or would have enjoyed them if I had not been adapting my taste buds over the last few years.

Well, this first recipe is straight from the book. I had avoided it because it seemed scary to me. I mean "Eat Your Greens Smoothie" just sounds like a trick you play on someone to make something healthy seem like something fun. It kind of is. But in the most surprisingly delicious way! I made it yesterday because I was having weird cravings and I was trying to avoid eating an entire bag of chocolate...chips...the Costco size one. Yeah. Anyway, I was a little intimidated by all the spinach that was going into my blender. The other ingredients didn't seem so bad though. I hoped they would make up for all the greens. And they did!

So here it is. Do give it a try. Don't be afraid of all the good-for-you stuff.

Eat Your Greens Smoothie (1/2 the recipe for 1 serving)
2.5 oz (Baby) Spinach - if you don't have a food scale just take two really huge handfuls
1/2 large Banana
1/2 cup Frozen Blueberries
1/4 cup Pomegranate Juice - this adds a lot of flavor to smoothies and is super good for you! It's worth a little extra dinero.
1/4 cup Vanilla Soy Milk (or Almond milk)
1/2 Tbsp Ground Flaxseed

Throw it all into the blender and blend away. You may have to stop and mix it up a bit and get it all blended. Pour it into a glass and drink up!

I know it looks gross, but it is really good, I promise! Give it a try and let me know what you think. This is more spinach than I thought I would ever eat in a day, let alone a smoothie! I am so healthy!

Peanut Butter Banana Stuffed French Toast

Peanut Butter Banana Stuffed French Toast

Before Josh and I were married I had never made french toast. Actually after we were married I would use it as an excuse to get him to make breakfast whenever we were craving it (or I just didn't want to cook!)! It seemed like such a difficult thing to me for some reason. I'm a rule follower kind of person so to not have a recipe made it seem like such an impossibility. As I learned how to let go and let cooking become an art I realized that I could do much more without a recipe than I ever thought.

Either way, french toast isn't very difficult at all. I don't know why I was so scared of it. Last week I saw a post somewhere about a grilled peanut butter and banana sandwich, which to me seemed like DUH! We eat peanut butter banana toast at least 3 times a week around here. I had to figure out how to make that better, more weekend appropriate, glam it up so to speak. Well, here you have it: Peanut Butter Banana French Toast with Honey Drizzle. So unfancy. So good!

I was going to make pancakes on Friday, but this sounded so much more appetizing. It was just as easy and rather quick once the sandwiches were made. I added a little cinnamon to the eggs and it was perfect.

Peanut Butter Banana French Toast
8 slices Whole Wheat Bread
4 Tbsp Creamy Peanut Butter
1 Banana
3 Eggs (you can use just egg whites if you want to save a few calories, but you'll need more eggs)
Cinnamon
Butter
Honey

First, prepare your eggs. I use a square pyrex dish. Crack the eggs in, sprinkle with cinnamon, (as much or as little as you like, you really can't go wrong!) and scramble them up. Heat a large skillet or griddle on medium heat.

Meanwhile, on a plate or cutting board assemble your sandwiches. I used about a tablespoon of peanut butter per sandwich, but it's up to you how much you like. I didn't want mine oozing out while I was cooking so I spread it thin, a little on each slice of bread. Next, slice the banana onto one slice of bread with peanut butter. I'm a little anal about having thin slices and lining them up just so. You'll probably only use about 1/4 of a medium banana.

Close each sandwich and press the edges together to decrease the chance of anything flying out when you flip it. You can do this to each sandwich right before you place it into the eggs. You may want more or fewer banana slices, but really they're just there to enhance the flavor, not be the flavor. Go ahead and place the sandwich into the egg mixture. Move it around to coat, then flip and do the same on the other side. When you're ready to cook, drop a good sized pat of butter onto your griddle or skillet. If it melts and foams up immediately you've got the right temperature. If it browns really fast, turn the heat down just a bit. Spread it around to coat the cooking surface. Remember you're going to flip the sandwich and you want there to be enough butter so it doesn't stick or burn. I used a stainless steel griddle so I needed more butter than if I had used, say, a non-stick skillet.

Next, put the sandwich onto the griddle or skillet right in the butter. Let it cook for a minute or two. The goal here is to cook the egg and warm the sandwich. You want it to be browned and crisp on the outside and ooey and gooey on the inside. Once it starts to brown flip it over carefully. Press down on the edges and let it cook for another minute, until it's browned on the second side.

Serve it up! I drizzled honey over mine. Then we added a drizzle of real maple syrup. Then I added honey roasted almond slivers from Trader Joe's. Sorry I don't have a picture of all of that. I ate it too fast!  Josh had his with just syrup. And you can have yours however you like too!