My Super Lunch

Thankfully. And finally. A long overdue- quiet day to read, catch up on emails and plan.

I am relaxed, running no where, holed up doing research and listening to music.  Though after a few hours of intense mental stimulation and absorption, the stomach growls.  Hmmm, a quick jaunt to the kitchen. A quick glance into the refrigerator and the ideas begin to spin. Every food I eat serves a purpose other than to satiate my hunger. Food is fuel. For nourishment. Sustenance. I set out to create an ultimate nutrition-packed melange of sorts.

I take some kale (dark leafy greens have the most concentration of nutrients, calorie by calorie and are rich in nutrients and vitamin C, B, E and K which is beneficial to the heart, arteries, bones) chop it up and saute with some coconut oil. Then I add spinach (beta carotene, vitamin K, folate), throw in some dried cherries and pinenuts (anti-oxidants, fiber and more vitamin K), then realize I want it more complex, so I pop out the broccoli (fiber and calcium).  I cut it up quickly into small florets, slice up some beets (for iron) and add in with everything else. The coconut oil, because of its high burning temperature) allows me to cook it all hot and fast. Then I place my sauteed concoction onto a beautiful dinner size plate and drizzle a mix of freshly squeezed orange and lemon with a splash of apple cider vinegar on top. But wait- I'm not done.

I find some leftover home-made hummus that is still raring to go.  I put a dollop of this in the middle of the sautee and voila! A fast, beautiful and nutrient overloaded lunch for me. All in a matter of minutes.

I am truly grateful for the quiet  time for me to gather thoughts...relax into myself and reap the rewards of  my culinary improv session in my very own kitchen.  Solitude at its finest.  xo ginny

Fast Life? Slow Cook!

In the spirit of the new year- I want to focus on helping you all (including myself!) make improvements in our daily lives. Eat better, sleep more, exercise often and live mindfully, with passion!

I strongly believe that baby steps guarantee permanent lifestyle changes. Whether you are trying to lose weight, quit sugar or exercise more- you will have a better chance of achieving a goal as long as you adopt reasonable steps that are easy to digest and incorporate into your daily grind. 


For those of you with fast-paced busy lives- like myself, cooking more and eating out less is a sure-fire way to eat cleaner and healthier.  Although going out to eat instead of cooking up dinner at 6pm after a long day is always tempting and habitual for most, I have two magic words for you to try: Slow Cooking.

Before the holidays, a good friend urged me to buy a slow cooker. Surprisingly I didn't already have one- so I bought one one...and boy it made my holiday in Utah quite delicious! 


In the morning, I would toss all my veggies, legumes, beans, quinoa, spices, broths into the slow cooker. Set it and leave for most of the day. When we would all return from a day on the slopes- invigorated and cold- it was such a nice surprise to be able to dig into the most delicious, healthy stews and soups! My slow cooker officially has re-defined the concept of 'apres-ski'!

This year I plan to make great use of my slow cooker from hereon out- using my newest cookbook, The Italian Slow Cooker, and just experimenting with recipes and getting creative. Really, it's hard to mess up a slow cooker meal so its perfect for beginner or reluctant chefs. And the big bonus is being able to walk into the house after a long, tiring day and have a healthy, clean meal that is hot and ready to eat- is such a nourishing blessing to our bodies and souls.

Without further ado- here is a great simple recipe that is rich in protein, fiber and taste. Feel free to experiment with this recipe by adding in different spices such as curry and even a little cinnamon (helps regulate blood sugar) too!

Mushroom and Barley Stew
Ingredients: 
2 quarts vegetable broth
1 can of tomato paste

• 2 cups sliced fresh button mushrooms
• 1 ounce dried shiitake mushrooms, torn into pieces
• 3/4 cup uncooked pearl barley
• 3/4 cup dry lentils
• 1/2 cup golden onion, minced
• 2 teaspoons minced garlic
• 1 teaspoon of thyme
• 3 bay leaves
• 1 tsp. cumin powder
• 2 teaspoons ground black pepper
• sea salt to taste
• 
  
• Directions:
• 1. Put all ingredients into the slow cooker
• 2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. 
• Remove bay leaves before serving.

Enjoy!!

XO ginny