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  • Combating Illness

    The past month and a half has been rough for our household. So many bugs going around and we can’t quite seem to shake the cold/virus/whatever this is. 

    Today I made a soup that will hopefully build up some immunity and its anti-inflammatory properties will kick some symptoms out of here. In the past I have not been a fan of cauliflower, but it is one of my favorite ingredients now. This soup does not have a strong cauliflower taste, so it might be a good one to try out if you are hesitant about this cruciferous vegetable. It is very comforting and rich with flavor.

    Recipe modified from Simplyquinoa.com

    Ingredients:

    • 1 medium head of cauliflower chopped (leaves too)
    • 1 medium shallot quartered
    • 4 garlic cloves
    • 2 tablespoons olive oil
    • 1 teaspoon turmeric
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic salt
    • 1/2 cup red lentils
    • 2 cups vegetable broth
    • 2 1/2 cups unsweetened oat milk divided
    • Garnishes: fresh herbs cracked pepper, lemon, olive oil, etc.
    1. Preheat the oven to 425ºF.
    2. Add the cauliflower, shallots and garlic to a large mixing bowl. Drizzle with olive oil and spices and toss to combine. Roast for 30 minutes, flipping halfway through. I use a casserole pan or dutch oven to make this a one-pot dish.
    3. Once roasted, put on the stove and add lentils, broth, and 2 cups of milk, and stir to combine. Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.
    4. Remove from heat and blend until smooth. Stir in remaining milk.
    5. Serve immediately and top with desired garnishes. I like lemon juice, cracked pepper, and the roasted cauliflower leaves.
  • ,

    I Am No Longer Alcohol’s Prisoner

    Alcohol, specifically wine, has been a big part of my life for quite some time. My love for drinking began at a time when I was very shy and desperately wanting to fit in. Drinking allowed me to relax and open up-to help me be social.

    Beyond giving me a false confidence in myself, it also created a romanticized way of living. After college, travel became my ultimate passion. My travels have always been filled with bountiful pours of wine and spirits “from the culture”. One month, I lived in an apartment in Paris and the amount of wine I drank in those four weeks had me in a drunken bliss for most of my time there.

    As my travels have slowed down, I attempt to feel like I can have my little escape by drinking wine daily; about half a bottle a day lately.

    This is not the way I want to live. This is not the person I want to be. I’ve known for the past couple of years that I have a dependency on alcohol, and I’ve battled with how to tackle it. I’ve tried moderation, not drinking on the weekdays, and keep coming back to what I am now realizing is my truth-I need to let it go.

    I’ve read several books now and follow many people who have taken the sober route, and I keep noticing a common theme: they are so much happier. I’ve feared quitting completely because I worry about relationships changing. This is my choice, and I would never judge someone if their choice is to drink, but I worry people will not like the person I am without alcohol. I’m worried they will feel uncomfortable drinking around me or think I can’t participate in the same activities. I’ve reached a point where I can’t let that hold me back anymore.

    I’ve had a half a bottle of petite syrah sitting on my countertop this past week, and yesterday I decided to pour it down the sink. My parents and Michael were here and offered nothing but complete support and love. As I watched the wine empty from the bottle, I cried. I felt like I was losing part of myself down the drain, but down deep I know that I am about to truly find myself.

    I titled this article “I Am No Longer Alcohol’s Prisoner” because that is exactly how I have felt the past two years. It is controlling my life and I am tired of it. This is why I can’t just do moderation. Wine consumes my thoughts when I can’t have it, and I look for excuses on why it is okay to stop and pick some up at the store. I’m done.

    I’m sharing this because maybe I’m not alone in feeling this way. I’m not here to preach or convince anyone about what they should do. I’m also sharing to help hold myself accountable. I don’t want to look back.

    Hello, my name is Melissa, and I am choosing a sober, present life.

  • ,

    A Vegan Experiment

    Ever since becoming whole-food, plant-based, I have wanted to spread the love. I’ve learned so many things and tried so many dishes that I feel, if people only knew, they’d want to jump on the bandwagon.

    My dad has been one of my biggest supporters as I’ve aligned my values with my choices for food. Our morning conversations are often about what new things I’m learning, or new food I have tried. Although he used to be king of the Atkin’s diet (which is just about as far away from my diet as you can get), he is curious. I heard opportunity knocking.

    With my dad’s 75th birthday approaching, I decided that one of the gifts I wanted to give him was a week full of my way of life. I was going to wait till his birthday, but I could tell he was eager to try it out, so we started a little sooner. I curated a 5 day menu with three meals each day. I tried to incorporate different flavors, diverse foods, and possible substitutions for some of his favorites. I then prepared these meals and organized three bags for him to pick up.

    I was so excited about his anticipation for starting. I tested his taste buds a bit, but he was willing to go on the adventure. Here is a look at his menu as well as diverse foods he had in his meal plan. That is over 60 different plant-based foods in case you were wondering :).

    So, how did it go? Well, I can’t say I’ve totally converted him, but I’ve got him thinking about what he eats and introduced some new favorites for him. Let’s see what he had to say…

    About the overnight oats, “this will be one of my every breakfast meals.”

    Toasted everything bagel with guacamole- “Fan favorite.”

    Roasted vegetables with garlic noodles- “excellent.”

    Grilled cabbage wrap- “excellent.”

    Vegan sloppy joe’s with baked potato- “excellent.”

    Unfortunately, he only completed 4 days of the challenge due to some added on stress, but overall I’m happy he has some take-aways that he wants to apply to his own cooking and everyday life. Perhaps he doesn’t need cream cheese anymore. Ground beef? Those Gardein meatless crumbles are pretty awesome. Chorizo and eggs for breakfast? How about oatmeal instead?

    There was a little piece of me that was hoping that I could completely convert him, but I think I need to take a step back. I, myself, did not covert overnight. I began as a pescatarian in July of 2022, then vegetarian, and finally a vegan in May of 2023. Even the journey from vegan to whole-food, plant-based didn’t happen overnight. In the end, I’m so thankful to have people in my life who embrace my choices and are willing to try out pieces along the ride. Whether they want me to make them something, want to hear my thoughts, advocate for me, or are kind enough to make a special dish just for me – my loved ones are the coolest.

  • Compost vs. Landfill: What’s the Difference?

  • Eggplant for the Win!

    Hi. My name is Melissa, I am 37 years old, and I have never had eggplant. I’d heard so many rumors about a weird texture that I stayed away. What a mistake. Eggplant is just my kind of texture.

    After visiting the Madison, WI farmer’s market, I picked up two varieties of eggplant. Throughout the past week, I have been using them in different ways to develop my eggplant palate. Verdict? They are all winners!

    Check out the delicious ways I enjoyed eggplant.

    • Eggplant Parmesan-The batter was too thick (I think because I used oat milk instead), but otherwise the dish was a winner!
    • BLT-Okay, maybe not really a BLT, but a ELSA (Eggplant, Spinach, Tomato, and Avocado). The marinade for the eggplant gave the sandwich so many complimentary flavors. I can’t say I cooked the eggplant long enough that it was crispy, but I loved it!
    • Unagi-I took my own liberties for this one, but used the idea to make my own poke bowl. I marinated the eggplant in a potsticker sauce and added all of my favorite poke bowl ingredients.

    Lesson from this journey? There is so much that I have been missing out on and no longer will my life be absent of diverse flavors and nutrients!

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