What I ate today

Blueberries, almonds, brown rice, coconut

Is this a low point in blogging–when you share what you ate? 

Laughing…actually, during my recent tour of 200 blogs (OK, didn’t make it to all 200 blogs, but sure did visit a LOT!) I stumbled upon a blog where a woman simply shared what she ate during the day.  I stared, fascinated, at her food.

What does our food tell about us?  What secrets do our choice of food reveal?

I couldn’t wait to spend a day photographing meals and sharing them with you.

Breakfast today, as you can see above, was very healthy.  Leftover brown rice mixed with blueberries picked in a friend’s patch last summer.  Added some coconut and sprouted almonds.  I brought it to work and ate it (not heated) about 8:30 a.m.

Lunch

Lunch–a delicious delicious (did I say delicious?) salad with red leaf lettuce, shredded zucchini and carrot, red onion, yellow peppers, sunflower seeds and croutons.  Tossed with a low-fat raspberry vinaigrette.  An almond butter with honey sandwich on Ezekiel bread, cut in fancy triangles because I thought it would photograph better.  Then forgot to photograph it in my hunger. 

I thought lunch would include last night’s barley mushroom soup (Oh it was good, as well!) but it’s in the freezer for Barry to eat while I’m gallivanting in the south.  Forgot I put it in there last night, too.

Mid-afternoon snack

Snack:  apple, more sprouted almonds (love their crunch!), chopped medjool dates and a sprinkle of some leftover Kashi cereal.  Very good.

You are wondering about all this healthy eating, aren’t you?  Wondering where the heck is the meat, the milk, the candy?  Does she always eat this way?  you wonder.

The answer is somewhat complicated.  I will try to share quickly so you don’t get bored.  Four years ago the surgeon wanted to take out my gall bladder.  This little organ, which usually digests fat in the body, apparently doesn’t work well for me. 

I told him, “I want to try eating a healthy diet and try to avoid surgery.”  He replied, “You’ll be back.  I’ve heard this many times. You’ll get tired of eating granola.”  (Or was it wheat germ?)

Dinner--oh, and add some kale.

My husband and I dove headfirst into a Macrobiotic diet, attempting to stall surgery.  Yep, Barry went along with the plan!  We both lost lots of weight that first year…it was a very very healthy diet consisting mostly of whole grains, beans, nuts, seeds, lots of vegetables, limited fruit, tofu and fish.

It’s been four years now and the gall bladder still remains.  Who knows?  One of these years I may still have it removed, but so far it’s doing fine.  Not even a twinge since last May during the visit to New York City when I inadvertently learned that grilled vegetables sometimes contain more fat than turkey or chicken. 

I don’t always eat as healthy as today, and we don’t really eat a strict Macrobiotic diet anymore.  I can even sneak in wonderful snacks if careful.  But that’s the keyword.  I have to be very careful.  A half of a box of Belgium chocolates is not on the menu.  (That’s another story…)

Tonight’s dinner was Veggie Burgers.  We eat ’em a lot.  I am going to type the recipe for you now.  Feel free to experiment, adding different vegetables or grains or beans.  Bon appetit! (as Julia Childs would say.)

Veggie Burgers

3 t. oil, divided

1 c. sliced mushrooms

1 c. shredded carrots

3/4 cup chopped onion

3/4 cup chopped zucchini

1-2 cloves garlic, minced (or use powder)

2 c. quick oats, uncooked

1 15 oz. cans beans (kidney, black, garbanzos, your choice)

1 c. cooked white or brown rice (or grain of your choice like millet or quinoa or barley or wheat)

1/2 cup chopped fresh cilantro or chives (optional unless you love cilantro like I do.  Then it’s not optional)

2 T. soy sauce OR 1 heaping teaspoon Cajun seasoning/salt (OK tonight I put in 1 T soy sauce AND 1 t. seasoning.)

1/8 t. black pepper

assorted toppings and buns

Heat 1 teaspoon oil in large nonstick skillet.  Add mushrooms, carrots, onions, garlic and zucchini; cook over medium-high heat 5 minutes or until veggies are tender.  Transfer veggies to a food processor.  Add all other ingredients (except buns and toppings) and pulse for about 20 seconds or until well blended. 

Actually it doesn’t all fit well in my food processor so I blend the oats first, then add the beans/grains.  I transfer that to a large bowl, then pulse the veggie mixture before adding it to the bowl.  Take a big spoon and stir, stir, stir.

Divide into eight or nine 1/2 cup portions.  Shape into patties.  If you want, refrigerate until firm.  Heat remaining oil in skillet over medium-high heat.  Cook patties 4 minutes per side or until golden brown. 

Enjoy!