I did it!

18 Jun

Friends, readers, country(wo)men — I took the leap. You are now viewing this little blog on her own domain: http://www.veggingoutinttown.com! Eek! I’m excited, as you can tell. One day, I will upgrade to my own hosting, too, but for now, I’m basking in this first little victory.

I told you about my first foray into diabetic meal planning two weeks ago but was remiss in sharing the actual eats. My apologies. Between the ShakeDown in T-Town Shakespeare Festival 2011 and the crushing pain that refuses to leave my head (16 migraines in 35 days and counting — for realsies), I’ve been a bit negligent. So here’s what we’ve been eating round these here parts lately. I will note that I still consider myself a failure at the diabetes thing. It’s really, really hard and contrary to how I — a carb-loving borderline hypoglycemic — normally plan meals. I am picking up Dr. Barnard’s book on diabetes today, though, so hopefully I will gain some insight.

OK, here was the boy’s favorite meal of last week:

Clockwise from left: Swiss Chard with Garlic Chips (topped with a splash of balsamic instead of the reduction), Refreshing Cucumber Salad with Creamy Mint Dressing (minus the onions), and “Dry” Red Lentils (recipe below). He raved about the whole meal. I enjoyed it, too, though the following morning’s repeat Swiss chard performance was not ideal. (For the record, I blame my own acid reflux problems, not the green or the recipe.) I adored the dressing on the cucumber salad and plan to use it again on something else. Here’s the super-easy-basic lentil recipe.

“Dry” Red Lentils (adapted from World Vegetarian by Madhur Jaffrey)

  • 1 cup red lentils
  • 1 tablespoon olive oil
  • 1/2 medium onion, cut into fine half moons
  • 3 cloves of garlic, peeled and crushed
  • 1/2 teaspoon salt

Rinse and drain lentils, then place them in a bowl with water to soak. The original recipe says three hours, but I only did one and it was totally fine. Drain when you’re ready to cook.

Place a medium pot over medium heat and add the oil. Add the onion and garlic, stir frying for about 4 minutes, or until the onion browns a little. Add the lentils, stirring for a minute. Add 1 cup of water and the salt. Stir and bring to a boil. Now cover, reduce the heat to very low, and cook until lentils are tender mush, about 20 minutes.

The recipe is pretty much fool-proof, and it’s completely delicious, despite the very small ingredient list. I recommend trying it as is before you start spicing things up.

After dinner, I whipped up some Pumpkin Pie Mousse.

I am total crap at food styling, but this was my attempt. Almost pretty, eh? The mousse is layered with banana slices and topped with a little coconut cream (from the top of the can of coconut milk) and cinnamon. The only changes I made to the original recipe were omitting the maca (didn’t have any) and sweetening with a little honey.

Another successful meal was what I’m calling Continential Breakfast for Dinner.

Clockwise from left: Italian-style Eggs, salad with homemade goddess dressing, and French-inspired Breakfast Potatoes. I didn’t use a recipe for the former, just sauteed two yellow squashes in olive oil and garlic then added four beaten eggs (sourced locally and cruelty-free), two chopped scallions, five or six chopped and seeded cherry tomatoes, Italian seasoning, dried oregano, and a little shredded Asiago cheese. It was incredible, if I do say so myself. I will share recipes for the other two dishes in a separate post so this one doesn’t get too cray-cray.

For my lunches, I made a nutrient-dense salad:

It was inspired by the salad I always get at Chipotle, but mine was awesomer. I made black beans from scratch in the slow cooker, precooked some red bell pepper and portobello mushrooms in a little olive oil, and made salsa. When it was time to eat, I heated up the cooked stuff, piled it on top of greens, and topped it all with salsa and sliced avocado. *Heavenly.* If anyone would like the full recipe, I’d be happy to do a separate post. I was a nice girlfriend and shared this salad for one of my diabetic love’s lunches, but it was hard to part with.

So those are a few of last week’s mostly healthy meals, and I promise there is more to come as I finagle this bidness. On an exciting note, I FOUND MY CAMERA CHARGER! Now all I have to do is find . . . my camera. For real. Sigh. Soon, though, I promise pictures will improve.

What’s your favorite breakfast-for-dinner meal? I’m not a big pancake fan, so I usually stick with something savory.

Lentils on FoodistaLentils

6 Responses to “I did it!”

  1. Monika @ Powered By Paprika June 18, 2011 at 5:51 pm #

    Pumpkin Pie mousse?! YUM

  2. Alisa June 19, 2011 at 11:40 am #

    Congratulations on getting your own domain name, that is wonderful! I found you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this lentils widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with lentils,Thanks!

    • Brigid June 20, 2011 at 10:12 am #

      I added the widget. Thanks for your comment!

  3. Briana June 19, 2011 at 6:29 pm #

    Goddess Dressing??? I’m intrigued! It looks yummy :)

    Hmmm, bfast for dinner? Not really my thing at all, honestly! Although I suppose scrambled egg sandwiches may count :)

  4. Annie McKellar June 22, 2011 at 5:16 pm #

    OOh, I am going to try the pumpkin pie mousse! I get so excited over anything w/pumpkin!

    • Brigid June 24, 2011 at 11:18 am #

      It’s not very sweet, just to warn you, but it’s nice and creamy!

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