• Home
  • About

Yard and Plate

~ From our 'lil Austin bungalow

Category Archives: Broccoli

Community supported agriculture share ‘saving me’

02 Monday Mar 2015

Posted by yardandplate in Broccoli, Kitchen Remodel, Tomatoes

≈ Leave a comment

Tags

community supported agriculture produce share Johnson's Backyard Garden, keeping healthy during kitchen remodel, prep salads for week

I have one IKEA lamp lighting my 'food production' on Thursday nights.  (Get one last look at the nasty blue laminate countertop...soon it will be gone.)

I have one IKEA lamp lighting my ‘food production’ on Thursday nights. (Get one last look at the nasty blue laminate countertop…soon it will be gone.)

With the kitchen remodel — and now the discovery of the bathroom leak — I am trying to carve out more time from other places …which is leading me to do ‘food production, in bulk.’

My new system is putting out about five tupperware containers…the produce box from JB Johnson Organic comes Thursday.  (BTW…go here to get wonderful organic local veggies delivered by JB Johnson.)

So Thursday night I’m in the kitchen doing ‘vegetable’ prep. Washing spinach, drying spinach and putting spinach in the containers.

There’s also cutting carrots, radishes and whatever else JB Johnson has in the box.

So by the time I’m finished I have five salads for the week. And if I’m really up for it, I put together dressings for each container.

Anyway…it’s working well for now and I’m not about to toss out a system that is working well 🙂

Progress Report: Almost a month into this ‘eating right thing’

28 Tuesday Jan 2014

Posted by yardandplate in Broccoli, Brown rice, Fish, Main Dish

≈ Leave a comment

Tags

eating right, fish brown rice broccoli, plant-based protein

I tried to overload with the broccoli for last night's dinner. Fish baked in Indian simmer sauce. Also, 1/4 cup brown rice/veg stock.

I tried to OD with broccoli for last night’s dinner. Fish baked in Indian simmer sauce. Also, 1/4 cup brown rice/veg stock.

AUSTIN, TEXAS — I’ll be honest with y’all — almost a month into this ‘eatin the right thing’ program of mine, and I’ve encountered tons of resistance.

I was goin good for a few days, and then the weekend came, a little stress over this and that, and before you know it I’m back to my lil ole habit of takin care of my sweet tooth with four chocolate malt balls — and later a highly processed fig bar…and whatever other highly processed thing makes everything semi-better for a moment or so…

Monday's Calorie Count

Monday’s Calorie Count.

Now, don’t get me wrong. I’m all for eating a piece of dark chocolate when the craving hits. You know, I’m all about moderation.

But I know me and I know when I’m falling off the train.

Thankfully, now, I don’t get too hard on myself and I just try to course correct.

Yeah for yesterday…yesterday was a great day: Lots of veggies, fresh fruit, plant-based protein, and water.

(Plus, I went to Town Lake…it was so cold I ended up doing a jog/walk of sorts that got my blood really flowing.)

For last night’s dinner I made fish/brown rice/Indian simmer sauce and broccoli.

I made sure about half my plate was covered with the broccoli. (I was stuffed.)

Although, if you look at the calorie counter chart you can see I didn’t do so well at night. I’ve noticed a lot of ‘snacking’ takes place.

And because I’m more tired at that point in the day, I pay less attention to what I’m putting in my gullet.

Nonetheless, this morning I woke up feeling super charged and ready to get after it — whatever ‘it’ may bring today.

It’s not easy Y’All. Not one bit.

FIGHT BIG, FIGHT HARD!!

Update on this ‘food thang I’m doin’

14 Tuesday Jan 2014

Posted by yardandplate in Almond Butter, Almonds, Apple, Banana, Black beans, Broccoli, Salads, Vegan

≈ Leave a comment

Tags

ak mok sesame crackers, Daily Calorie Count, Eating Healthy, fruits and vegetable healthy eating, kale avacado hummus raisin salad, Vega One Protein Shake

LUNCH -- Kale massaged with hummus / avocado -- purple onion, purple cabbage and carrots sprinkled in. (Raisins too!) Served with ok-mok sesame crackers.

LUNCH — Kale massaged with hummus / avocado — purple onion, purple cabbage and carrots sprinkled in. Raisins too! Served with ak-mok sesame crackers.

When people ask me what I’m up to with this ‘food thang,’ my response shouldn’t just be about the types of things, but a more accurate picture would be to show them my daily calorie list.

(I know, gasp, sigh … this is ugly territory … but I’m hoping digging here adds value…lol!!)

The ‘calorie count thing’ I do I have been doing forever.

I think it started when I was in high school.

Consuming under 1,500/per day was the goal when I needed to take off a pound or two, or three. HA!!

(But I look back and I filled that day with processed crap and was hungry most of the time… but so busy I’m not sure I even noticed.)

Today my calories count list ‘boxes me in’ to eating well.

For 1,500-1,700 calories I can eat a boatload of greens, carrots, and items that make me feel good and allow me to have tons of energy.

(If I eat the items that do nothing for my health, I am starving at 1,500-1,600 … and this makes me bitchy and no one wants to be around me…lol!!)

calorie_count_jan_13

(You’ll see I’ve posted my list from yesterday. No wonder today I feel amazing.

I had a lot of greens, including kale in a smoothie, a large large dinner salad with shredded broccoli. Plus, I used fruit to control my sweet tooth. And I indulged in almond butter, but not too much.)

I also tried to get in as much water as possible (since I often think I’m hungry, but really it’s thirst).

(And I try like hell to eat as vegetarian / vegan as I can, but I do love my eggs in the morning.)

I guess, dear reader, this begs the question, ‘How do you put veggies/good things in your diet??’ — Is it automatic? … Do you have to make a focused effort?

Let me know, I’m curious about this.

Thanks!

love, d.

Here’s to colorful and healthy eating!!

(p.s. I put everything into an excel spreadsheet for this post. Ha! I normally just jot it down on a piece of paper. Don’t want you to think I’m that nerdy. LOL!!)

Nicky Watts in a Box — and the special coconut flour cookies

23 Saturday Nov 2013

Posted by yardandplate in Almond Butter, Almonds, Broccoli, Desserts, Main Dish, Quinoa

≈ 2 Comments

Tags

coconut oil and flour cookies, eggplant bell pepper brocolli roasted salad, Nicky Watts in a box, Nicky Watts performance artist

We were blessed this weekend to get  visit from the very famous performance artist Nicky Watts. And she pushed my culinary abilities when she told me of her special diet needs -- so I got to experiment with coconut oil and flour for cookies. Thanks Nicky!

We were blessed this weekend to get a visit from the very famous performance artist Nicky Watts. And she pushed my culinary abilities when she told me of her special diet needs — so I got to experiment with coconut oil and flour for cookies. Thanks Nicky!

The special cookie: coconut flour, coconut oil, almond butter and flakes, cinammon, vanilla extract and eggs. (no sugar or honey. Oh, we did add stevia for sweetner.) I thought they tasted like sweet corn cakes...Nicky said to someone on a special diet like hers these were the best little treats...she was so kind.

The special cookie: coconut flour, coconut oil, almond butter, cinnamon, vanilla extract and eggs. (no sugar or honey. Oh, we did add Stevia.) I thought they tasted like sweet corn cakes…Nicky said to someone on a special diet like hers these were the best little treats…she was so kind.

We ate a super healthy dinner -- dover sole with lemon -- topped with an eggplant, broccoli roasted salad -- and rainbow quinoa.

We ate a super healthy dinner — Dover sole with lemon — topped with an eggplant, bell pepper, broccoli roasted salad — and rainbow quinoa.

 

 

Lovin Stir-FRY SHORTCUTS

04 Monday Nov 2013

Posted by yardandplate in Bell Pepper, Broccoli, gluten free, Kale, Main Dish, Red Pepper, Tofu, Vegan

≈ 1 Comment

Tags

Broccoli, mushroom, red bell pepper, steamed kale, stir fry shortcuts vegan, tofu, wasabi peas

Don't get me wrong. I LOVE stir fry. And I was pleased with this one I threw together tonight. But there-in lies the operative word 'threw-together.' These days with this microbiology class, I have to find short cuts. The tofu came from the Whole Foods prepared foods salad bar and the veggies were pre-chopped. I bought some low-sodium stir-fry sauce. (No oil, just lemon juice to de-glaze.)

Don’t get me wrong. I LOVE stir fry. And I was pleased with this one I threw together tonight. But there-in lies the operative word ‘threw-together.’ These days with this microbiology class, I have to find short cuts. The tofu came from the Whole Foods prepared foods bar and the veggies were pre-chopped. I bought some low-sodium stir-fry sauce. (No oil, just lemon juice to de-glaze.)

This stir-fry was a little more involved. A cube of tofu was cut into squares and blotted. That way it picks up sauce (the sauce was a quick throw together of lemon juice, a sesame tamari vinaigrette and low-sodium soy sauce.) There's even crunchy wasabi peas.

This stir-fry was a little more involved. A cube of store-bought tofu was cut into squares and blotted. That way it picks up sauce. (The sauce was a quick throw together of lemon juice, a sesame tamari vinaigrette and low-sodium soy sauce.) There’s even crunchy wasabi peas, steamed kale and sliced mushrooms.

 

Whip up healthy stir-fry in 15 minutes (some planning required)

30 Monday Sep 2013

Posted by yardandplate in Broccoli, Brown rice, Dairy Free, gluten free, Main Dish, Red Pepper, Tofu, Vegan

≈ 2 Comments

Tags

Sesame Terriyaki Marinade from Organicville, Stir Fry, tofu, Tofu vegan stir fry, Vegan stir fry

Last night's healthy, tofu-topped stir-fry took 15 minutes -- with some good planning.

Last night’s healthy, tofu-topped stir-fry took 15 minutes — with some good planning.

I believe good health and eating right takes planning. And lately, ‘doing the right thing’ has become quite a challenge with the demands of this microbiology class.

What I feel like will be somewhat of a solution is preparing a few things in advance — and being super organized. Like yesterday, for example, I saw the following items in the fridge and wrote them on a sheet of paper under the listing:

‘Things I have in fridge:’

– block of firm tofu (need to do something with)

– grilled broccoli (leftovers from previous evening)

– chopped onions (already food processed)

– box of sliced mushrooms (will go bad if I don’t cook it up soon)

– cooked brown rice from the Whole Foods ‘take-out’ bar.

– soy sauce, Sesame-Terriyaki Marinade from Organicville (agave-nectar-based), and sesame oil.

I knew the tofu block would help me generate about five lunches. I went ahead and cut seven even rectangular slices. Then I pat-dried them with a dish towel, dumped those babies in a mixing bowl, and covered them with marinade.

I figured I’d pan fry them later and place at least one rectangular slice on my stir fry. (The other could be used in salads during the week or used as a topper for pretty much anything else.)

I went back to my list because by then I decided I’d do a stir fry with the other ingredients.

I listed items I needed like:

– red pepper

– snap peas

(Of course the list grew because while I was gone for a few days on vacation we ran out of toilet paper, trash bags and all those household items you need but actually don’t want to buy. ha!)

Off to the store I went, and returned with the remaining items for the stir-fry.

Then I sat out to make the dish by cutting the red pepper in strips.

They were tossed into a super hot frying pan with the onion and mushrooms. I make sure to cook those babies enough that the red pepper strips still have a little snap. (I use just a light spray of oil on my pan and sometimes I don’t even use oil.)

After a few minutes I throw in the rest: the pre-cooked broccoli, the cooked brown rice and snap peas.

Meanwhile, in another hot pan, I lay out all the marinated tofu. And I cook them on both sides until I can see that the marinade has left a little carmelization.

The veggie concoction goes on the serving plate first and then a strip of tofu on top. And voila! A wonderful, quick, healthy meal for this busy pre-med 🙂

(George ate a different kind of wonderful dish at our friend’s house, who is an amazing cook! Yep, I heard about the apple enchiladas!! After all, it WAS SUNDAY FOOTBALL WATCHING DAY.)

Related articles
  • How To Make Baked Tofu for Salads, Sandwiches & Snacks – Cooking Lessons from The Kitchn (thekitchn.com)
  • Green vegetable stir fry with tofu and mushrooms (thegoodfoodtheory.com)

Raw goodness

greens, orange, broccoli, purple cabbage

Categories

  • Apple
  • Farmers Market Booty
  • Fish
  • Food & Travel
    • Project: NO-SUGAR-CHALLENGE
  • Foodie Find
  • gluten free
  • Growing Tips
  • Ingredient
    • Almond Butter
    • Almonds
    • Avacado
    • Banana
    • Basil
    • Beets
    • Bell Pepper
    • Black beans
    • Blueberries
    • Broccoli
    • Brown rice
    • Cashews
    • Chard
    • Chili Powder
    • Chipotle Chili Pepper
    • Cous Cous
    • Cucumber
    • Flax Seed / Meal
    • Goldie Squash
    • Green Beans
    • Kale
    • Kidney Beans
    • Lentils
    • Oats
    • Peaches
    • Pumpkin
    • Quinoa
    • Raisins
    • Red Onion
    • Red Pepper
    • Ruby Red Rice
    • Strawberry
    • Sweet Potato
    • Tempeh
    • Tofu
    • Tomatoes
    • White Beans
  • Kitchen Remodel
  • Master Bath Remodel
  • My Favorite Austin Restaurants
  • Party Planning
  • Photos: Around the 'Hood
  • Protein Bar
  • Recipe Types
    • Appetizer
    • Breakfast
      • Jam and Spreads
      • Muffins
      • Pancakes
    • Cakes and Pies
    • Dairy Free
    • Desserts
    • Dressings
    • Main Dish
    • Salads
    • Sauces and dips
  • Side dish
  • Uncategorized
  • Vegan
  • Video: Home Cooking Show
  • Vitamix Recipes
  • Weekly Menu (seasonal)
  • Weekly menu plans
  • What's UP in the YARD
    • Project: Backyard Parking Spot
    • Project: Lean-to shed
    • Project: Limestone Paver Path
    • Project: Mom's Cedar Plank Fence
  • Yard Tomato

Recent Posts

  • Did you say ‘fooling around this week’ or ‘fooding around?’
  • RAWSOME!

Archives

Blogs I Follow

  • Yard and Plate
  • Our Bungalow's 2nd Century
  • Vivacious Victorian
  • FollowTheSiren
  • Let's Face the Music
  • Adventures in Remodeling
  • Kitchen Rebellion
  • Best Movers Companies Toronto
  • austin vivid photography
  • Red Wheelbarrow Plants
  • Patrons of the Pit
  • Best of health
  • Austin Urban Gardens
  • This Bud is for YOU
  • Manger
  • HUNGRY GHOST
  • Robert Hart blog
  • Bunny Kitchen
  • bitemyblog.com
  • Bijouxs | Little Jewels from the Kitchen

Enter your email address to follow this blog and receive notifications of new posts by email.

Blog at WordPress.com.

Yard and Plate

From our 'lil Austin bungalow

Our Bungalow's 2nd Century

a DIY work in progress

Vivacious Victorian

An Adventure in Restoration

FollowTheSiren

Let's Face the Music

Renovating an old house by a musical couple who want to live there the rest of their lives.

Adventures in Remodeling

Misdirected remodeling

Kitchen Rebellion

Vegan, hippie free, f*cking awesome

Best Movers Companies Toronto

From our 'lil Austin bungalow

austin vivid photography

heather schramm-lifestyle photographer

Red Wheelbarrow Plants

Gardening

Patrons of the Pit

Two Men, Two Pits and a Blog

Best of health

This site offers a variety of healthy tips, information , reviews & ideas. Please enjoy!

Austin Urban Gardens

Raised Bed Gardening and Eating Well in Austin, Texas

This Bud is for YOU

Thoughts, Pictures, Gardening and Vegetables

Manger

HUNGRY GHOST

From our 'lil Austin bungalow

Robert Hart blog

Just another WordPress.com site

Bunny Kitchen

Exploring the possibilities of cruelty free food

bitemyblog.com

RECIPES REVIEWS TIPS SHOPPING ANYTHING EDIBLE AND DRINKABLE

Bijouxs | Little Jewels from the Kitchen

From our 'lil Austin bungalow

Cancel