Food-wise, for these months I have to say sugar is holding me back. Having some daily dessert tends to make for sluggish mornings. Dave is giving up processed sugar entirely for possibly a year and even suggested if I wanted to join him, that I give up high sugar fruits like berries...I adamantly said I will eat my fruit seasonally thanks, San Diego has too much variety to let that go to waste. Besides whole fruit gives you fiber, vitamins, minerals and antioxidants-that has to offset some of that natural high sugar, right?
I took the chocolates to work to share but my little pint of coconut mint chip "ice cream" and waffles in the freezer remain. I can't bring myself to just throw them away (dairy free and gluten free stuff is expensive, yo'...but I know, what's the price for my alertness/well-being? Logic doesn't always win still, alas.)Will attempt just to have a weekly "pig out" day. I will try not to buy any processed sugar or regular cane sugar-just coconut sugar for most things, honey, maple syrup and molasses for the oatmeal.
For a more regular weekly indulgence I'd be ever so pleased to just have a relaxed cup of coffee and cookie or baked good for breakfast, which I normally only do on vacation for whatever reason. Daily, I'd ideally like to help myself fall asleep/train my mind by getting some meditation in before bedtime even if it's only 5 minutes or less to start.
Maybe if I fill up on enough satisfying entrees I won't miss sugar so much. Usually something with sour flavor or lots of different textures helps me feel more at peace (not clamoring for crazy portions of dessert). How do you kick your sugar cravings?
This dish just might help. Butternut squash is the soft, rich, sweet taste. Barley can provide some toothsome fiber and whole-grain carbs. Try throwing in some cooked beans if you need non-meat protein. I am using black eyed peas. Plenty of flavor from the lemon juice and garlic. Today's recipe comes to you from my second CSA box, Farm Fresh to You, who pulled it from eatingwell.com. Shopping tip: If you have trouble finding barley, see if there's a Korean market near you. Otherwise, try a natural food store or one that sells grains in bulk. Please note barley is NOT gluten free. But if you need it to be try the recipe out substituting quinoa or arborio rice.
Butternut and Barley Lemon Pilaf-
*2 tsp extra virgin olive oil*1 med onion, chopped
1 14 oz can reduced sodium veg broth (or homemade stock)
1 3/4 cup water
1 cup pearl barley
2 cups peeled butternut squash (3/4" cubed)-this was 1 squash for me, I separated the seeds from the guts and spread out to dry to eat toasted later!
*1/3 cup chopped herb such as parsley
1 tsp lemon zest (freshly grated)
1 tbsp lemon juice
1 clove garlic inced
1/4 tsp salt or to taste
freshly ground pepper to taste
Optional: add half a cup of cooked beans to each serving for extra protein.
*I omitted these items. I used about 1 tsp on onion powder instead, added near the end of cooking.
If you do have onions, heat the oil in the large saucepan over medium heat. Add the onion and cook, stirring often, until softened about 2-3 minutes.
If no onions, just add broth,barley and squash to the large saucepan. Bring it to a simmer and then reduce heat to medium low to keep a simmer until the barley and squash are tender. During this time, add 1/2 cup of water at a time as needed to keep the barley from sticking and stir. Do this until the water is gone or until the dish is a desired tenderness. I like my barley a little toothsome, so this ended up being 20-25 minutes.
(Alternatively the original recipe has you adding all water at the beginning and simmering for 45 minutes. My variation is similar to risotto cooking by involving more little bits of water, more watching/stirring but had a shorter cook time.)
Take off heat and add the herb (if you have it), lemon zest, lemon juice, garlic, salt and pepper. If using beans add them now. Mix gently and serve.
Any or all of the three prompts you'd like to answer feel free, if you try to recipe or even just want to say hello-I'd love to hear from ya'!
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