Don't Be In A Hurry

I did a Google search for, "don't be in a hurry," and this is one of the images results. Fitting, I think.

Each month our church sends out religious magazines with counsel from leaders. Yesterday I happened upon an old magazine article from a June 2010 issue titled, "Don't Be In a Hurry."

It starts out by relating a story from one of the church leaders from the early 1800's. He is given counsel from another church leader with a degree of sharpness, "Don't be in a hurry. Brother Brigham, don't be in a hurry. Don't be in a hurry."

Recently I feel very much in a hurry. A large part of me would love to skip this California trip, and just enjoy this Thanksgiving at home. Not in a hurry. These portions of the article struck me, and really have me pondering,

"We live in a world of fast food, rapid transit, instant messaging, and constant claims about how to get rich quicker, get fit faster, succeed now. Despite the proliferation of supposed time-saving tools, we often feel pressed and stressed by the demands on our time...President James E. Faust (church leader, now passed on) observed, 'Our hurry to meet the relentless demands of the clock tears away at our inner peace.'

"...In the midst of our modern-day frenzy, how well do we remember that our time on earth is actually a gift from God? While we go about our business, this earth is spinning on it's axis, and all the while the Lord is 'preserving us from day to day, by lending us breath that we may live and move and do' what we will, and 'even supporting us from one moment to another.'

"...In return for all He gives us, the Lord invites us to love Him. Jesus taught that the first commandment is to 'love the Lord thy God with all thy heart...soul,...mind,...and strength. ' (Mark 12:30) 'When we put God first, President Ezra Taft Benson promised, "all other things fall into their proper place, or drop out of our lives.'...'We will move faster if we hurry less.' Undistracted by other things, we trust the Lord to help us allocate our time and talent to their very best uses each day. As a result, we do more good and we make real progress."

Trying to allocate my time and talent "to their very best uses each day" is perhaps, one of the biggest things I struggle with as a Mother.

I had a phone conversation with my Mother on Monday that went something like this,

Me: It is so hard for me to figure out what are the most important things I am supposed to be doing with my time. I have so much to do, I can hardly keep up. And then I feel guilty that I am not doing it all.

Mom: Oh, yes, I know what that is like! (She had seven kids!) It's that guilt that says 'you should be doing something else!' No matter what it is you are doing, you should be doing something else.

Me: Yeah! I feel that way all of the time. If I am doing laundry, I feel guilty that I am not cooking. If I am cooking, I feel guilty that I am not playing with my kids. If I am playing with my kids, I feel guilty that I am not doing the dishes. I always, always feel like I should be doing something else.

Yesterday I told Samuel that I wanted him to be with me, while I worked in the kitchen and exercised. Usually he tries to sneak as much instant Netflix time in as possible, and I had had enough of being in two separate rooms -- away from each other. I locked the computer, and asked him to be with me.

Because if there is anything I feel guilty about the most, it is the act of not being with my children, and the people I love. President James E. Faust also said something that has stuck with me for the last five years,

"If you do everything for your children, then you will never be with your children."

I have found this to be true in my own life. If I do all the dishes, all of the laundry, and cleaning and cooking for my family, then I will never be with my family.

I found a great deal of peace yesterday, inviting Samuel to help me with my household tasks. I am always surprised by how much he enjoys it, too. It is the best way that I know how to get my work done, pay attention to, and be with my children simultaneously.

I often try to have my kids help me cook.

We exercise together.

Shop (and play in the toy section at Target) together.

Clean together.

Yes, and even play at the park together.

When I go to the park, I try to actually play with them. Instead of sitting my tush down on a park bench like I used to.

However, while it is essential that I spend time working, playing, and being with my children, I also find it essential that I take time for meditation, pondering, and introspection. Time to slow down and think. Remember.

The article goes on to say,

"[Be] cautioned against a frantic, heedless busyness...[that often] crowds out contemplation and leaves no time for renewal. [Likening] thoughtful intervals between our tasks as to the green belts of grass, trees, and water that interrupt the asphalt...When we plan some time for contemplation and renewal we will feel drawn to our work instead of driven to it."

My mornings start early, most days. Sometimes at 3 or 4 a.m. It is so quiet in my house at that time. Peaceful. I can hear myself think, and often my priorities become clear as I study, ponder, meditate, pray, and exercise. After doing these things I quickly feel motivated to attack the tasks ahead of me. These renewing practices are like water in a desert. On days that I go without them, I feel parched and unable to handle my responsibilities.

It is very easy for me, during the busyness of "Holiday" season, to forego that daily renewal. To forget to include my children and use the excuse that I have too much to do.

This year I feel differently. I would love to simplify. Slow down. Do the things that matter most and then forget the rest; simply let the less important things fall by the wayside.

As one of my friends stated on her way out of my home yesterday, "You know, we forget, that it's Jesus' birthday. He was born. We don't need any of the rest."

Thanksgiving. A time for Thanks. A time to ponder what things I am grateful for.

Remembering these wonderful things, I slow down. Take a deep breath. Enjoy my family. Look forward to California, and even the long drive. That long time to be with my family without interruption.

It may even mean that I don't get all the recipes that I have for you, posted. But I will certainly try. I will try, because it is something I love, and I hope that in some small way, these recipes bless your life, and give you time to slow down and enjoy your families.


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My favorite excerpt from the article, by our current church President, Thomas S. Monson,

“Before we can successfully undertake a personal search for Jesus, we must first prepare time for him in our lives and room for him in our hearts. In these busy days there are many who have time for golf, time for shopping, time for work, time for play—but no time for Christ.

“Lovely homes dot the land and provide rooms for eating, rooms for sleeping, playrooms, sewing rooms, television rooms, but no room for Christ.

“Do we get a pang of conscience as we recall his own words: “The foxes have holes, and birds of the air have nests; but the Son of man hath not where to lay his head.’ (Matt. 8:20.) Or do we flush with embarrassment when we remember, ‘And she brought forth her firstborn son, and wrapped him in swaddling clothes, and laid him in a manger; because there was no room for them in the inn.’ (Luke 2:7.) No room. No room. No room. Ever has it been.

“As we undertake our personal search for Jesus, aided and guided by the principle of prayer, it is fundamental that we have a clear concept of him whom we seek. The shepherds of old sought Jesus the child. But we seek Jesus the Christ, our Older Brother, our Mediator with the Father, our Redeemer, the Author of our salvation; he who was in the beginning with the Father; he who took upon himself the sins of the world and so willingly died that we might forever live. This is the Jesus whom we seek.”President Thomas S. Monson, “The Search for Jesus,” Ensign, Dec. 1990, 4–5.

Thanksgiving Breakfast and Power Snacks; 3 recipes to Fuel Your Day

Thanksgiving or Christmas fab, quick, and filling breakfast and snack ideas.

All of which are Gluten Free. Easy. And low in fat.

First, cake for breakfast.

Yes.

Carrot cake.

In oatmeal form. You will think you are eating cake. Literally.

Guilty confession: I was eating the oatmeal as I was snapping pictures. I couldn't help myself.

The first words out of my mouth after trying my first bite: "Oh, Heavens."

Paul's first words: "Wow, this tastes exactly like carrot cake."

You can have confidence in following the recipe exactly, and ending up with the best. breakfast. ever.

Carrot Cake Oatmeal
From Angela Liddon over at www.OhSheGlows.com (she has gorgeous photos, hop on over and take a look!)

Note From Angela: This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.

Note from Ashlee: I have only tried the low-fat version. Which excludes the nuts, shredded coconut, and coconut cream (I use almond milk instead). I suggest following this version if you are avoiding higher fat foods. I loved it this way and was full for hours. The only change I made besides reducing the fat was to double the recipe.


Yield: 4 servings

Ingredients:

2 cups finely grated carrot (about 2 large)
2 cups almond milk
2 tbsp full-fat coconut milk cream (or use more almond milk)
2 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/4th tsp ground nutmeg
pinch of salt
1 cup regular oats
2 tsp pure vanilla extract
1/2 tsp lemon juice (optional, I didn't add this)
2 tbsp chopped walnuts, divided
2 tbsp raisins, divided
4 tbsp pure maple syrup
4 stevia packets (optional, for added sweetness)
1 tbsp sweetened shredded coconut, for garnish
1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)


Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 4 tbsp of maple syrup. Remove from heat and portion into bowls.

Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

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Megan loved this stuff so much that she stole Paul's oatmeal, and then scooted a little chair up to the stove to devour the pot!

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Something green. Nutrient-packed. Creamy.

Delicious.

Sweet apples, combined with creamy bananas and creamy sweet dates, some almond milk. Jam-packed with baby kale or spinach.

Apple pie in a jar.

Your taste buds and energy levels will be very happy.

Apple Pie Green Smoothie
By Ashlee Crozier

Ingredients:

2 cups baby kale or spinach, tightly packed and heaping (don't be shy! really pack it!)
1 and 3/4 cup almond milk
2 ORGANIC (NO CHEMICAL SHAKES, HERE!) large Gala apples, or other sweet apples
1 1/2 to 2 frozen bananas
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
6 Deglet Noor Dates (or 3 medjool dates, but I have not tried using medjool yet)
4 stevia packets
1 cup ice

Directions:

Put almond milk and greens (spinach or baby kale both taste great) in blender and blend until all greens are pulverized.

Add remaining ingredients and blend until smooth.

I like to blend the greens first, with the milk, so that I have enough room to add more greens (on my ambitiously green days) and room for the remaining ingredients without killing my blender.

I was introduced to deglet noor dates by my sister, Aimee. They are only 26 calories per date! They are so delicious. I bought mine at Costco -- huge tub! Perfect in this shake, and they don't give me a tummy ache like blended medjool dates sometimes do.

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Lastly, pumpkin pie smoothie, revisited.

Lower in fat. Quite delicious. Ready in minutes.

Pumpkin Pie Smoothie, Revisited (Low Fat, Easy prep)
By Ashlee Crozier (inspired by this smoothie)

Note From Ashlee: Removing the chia seeds and oatmeal also removes the issue of the shake being too thick. It also means you can have your insta-shake; no more overnight preparation. That's more like it! I feel very hydrated after having this snack, and it meets all of my energy needs for hours. Yummy little treat.

Ingredients:

2 cups almond milk
1 and 1/4 cup canned pumpkin
1 tsp blackstrap molasses
1 1/2 frozen ripe banana
2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)

Instructions

1. Throw everything in your blender all at once.

3. Blend until smooth. One full cycle in my Blendtec does the trick. Drink, and enjoy!





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I hope to be able to post two fabulous main dishes to grace your Thanksgiving table. They are loved by meat-eaters and vegetarians alike.

I am also re-working Cauliflower Bechamel to taste similar to Chicken Alfredo. Loved by my kids, and taste testers (thanks, Rachel!).

We leave this Saturday morning for California.

Are you traveling for Thanksgiving?

How do you survive the Holidays and stay healthy?

Paul says he will have Turkey on Thanksgiving day, just to shake off the title, "vegan." He says he's a whole foodist, not a vegan.

Wherever you're headed, I hope you stay safe!

Savory Breakfast Scramble

Happy Monday!

Please pardon my long absence. I have been busting my tail (happily!) in the kitchen for the last five days, re-working recipes, trying out new ones, and giving them to my taste testers.

Getting my feet wet in the low fat world.

I have a lot of recipes for you.

I am going to have to double up, maybe even triple up on recipes for each post. Mostly because this Friday my family and I are traveling to sunny California to celebrate Thanksgiving, and this is my last week to post Thanksgiving-friendly, weight loss friendly recipes.

I am excited! I have found that truly, low fat can be amazing. Almost too good. I am basically doing Dr. McDougall's Maximum Weight Loss Program with a few modifications (I am allowing myself to eat as much fruit as I want, and in any form.) (click here to get a brief run-down on the foods and methods).

I am also exercising 5-6 days a week, for about 45 minutes each morning. In the afternoon I go on a 30 minute walk/run with my kids, and am trying to increase my activity overall.

What I am Learning:

* I was getting quite sedentary (less that 5,000 steps a day) and my new goal is to be active (about 12,000 to 16,000 steps a day, with high intensity workouts).
* I was eating a lot of high fat foods. Nut butters, coconut milk, cashew cheeses.
*Which made me totally miss out on more nutrient dense vegetables, starches, and legumes.
*My weight is on a downward trend since eating more fruit and vegetables, as well as whole grains and legumes in their whole form.
*Started at 139 last Monday, today I weighed in at 134.
*Even if I never reach 120 pounds, what I am doing is very healthy for me.

The Main Ingredients I use in Cooking:

Vegetables
Whole Grains (grains in their whole form, not ground into flours)
Legumes
Fruit

Let's start with this Savory Breakfast Scramble.

I need to be totally honest and say, despite my admiration for tofu, and it's versatility, I can't handle the thought of eating it for breakfast, in a scramble. When I found this recipe a few weeks ago, I was so excited.

Cauliflower instead of tofu (or eggs).

Starting with a base of sauteed, chopped onions and fresh mushrooms.

(Substitute mushrooms with chopped, cooked potatoes if you prefer, or even leave mushrooms out altogether, tastes fabulous both ways.)

Plenty of spices give it lots of flavor. The Cauliflower is tender, but has just enough bite to it to satisfy.

Store-bought, baked hash browns and avocado accompany the dish, as well as salsa, or shredded Daiya cheese for the kids and hubby. They aren't in this for the weight loss.

On a bed of spinach for me! I'm increasing my raw food intake.

Savory Breakfast Scramble
Modified from Forks Over Knives -- The Cookbook


Serves 6. Or, just 2. Paul and I scarf it.

Note from Ashlee: This scramble would also make a great base for a breakfast burrito. Add Mexican rice or refried beans, some soy yogurt or daiya cheese! Wrap it up in a tortilla, and voila! Kids would love it this way. See optional sides for more serving ideas.

I love this recipe when I really feel like I need lots of vegetables, and something savory. Sweet is fun, but every once in a while, a good, savory breakfast really hits the spot!

Ingredients:

1 medium red or yellow onion, peeled and cut into 1/2-inch dice
1 medium red bell pepper, seeded and cut into 1/2-inch dice
1 medium green (or orange or yellow) bell pepper, seeded and cut into 1/2-inch dice
2 cups sliced mushrooms (from about 8 ounces of whole mushrooms)
1 large head of cauliflower, cut into florets, or chopped fine, gently rinsed
Salt to taste (about 1-2 teaspoons)(start with one, after adding soy sauce, add more to taste)
1/2 teaspoon black pepper (I like freshly ground)
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne pepper, or more to taste, for additional heat (less for children)
3 cloves garlic, peeled and minced
1 to 2 tablespoons, low-sodium soy sauce (I added 2 tablespoons)
1/4 cup nutritional yeast, optional (I add it and it is so good!)
1 teaspoon curry (optional)
1 teaspoon cumin (optional)

Directions:

Place onions, red and green peppers, and mushrooms in a medium skillet or saucepan and saute over medium-high heat for 7 to 8 minutes, or until the onions are translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

Add the cauliflower and cook for 15-20 minutes, or until the florets are tender. Meanwhile, add all the remaining ingredients and thoroughly combine. Heat through and serve warm.

Optional sides:

Salsa
Soy yogurt
Sliced avocado
Baked hash browns
Over a bed of spinach if you love greens like I do!


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Thank you for your thoughtful words about the weight loss issue. You all had very valuable points, and I took each comment into careful consideration. I have decided to try this out. If anything, I believe it is good for me to be focusing more on whole foods.

Also, much thanks to whoever linked Cauliflower Bechamel on Facebook! Wow, it's received a lot of hits recently! Thank you!

Living Simply, My Meal Plan This Week

I have been trying to live a lot simpler recently. And I have really enjoyed it.

A pair of "Sevens" jeans from the thrift store for $10. Returned my $90 pair of BKE (Buckle) jeans. Felt awesome.

Katie, a reader, mentioned she was trying my meal planning and grocery shopping tips, and loving it. Her produce wasn't going bad; she had more peace in her life.

While I do practice my own tips, (hopefully!) I realized with her comment that I was buying too much produce at the store. I love fresh produce so my cart at Costco is usually busting at the seams on my way to the checkout.

However, whether we are able to eat 100% of it before it goes bad is entirely another thing...

Some of my produce was going bad and I was spending too much money on groceries.

After Katie's comment, I did a gear switch.

When I went to the store last week, I only bought the items I needed for that day, and that day only. For Halloween, I bought two cans of tomato soup and a bag of potatoes (for Golden Vegetable Soup). All for $5. Two days previous, I bought 2 gallons of non-dairy milk for $11. Total cost of groceries for last week? $16.

The week previous, I had only spent $66.

Kind of depressing, actually. I am used to thinking of going to the grocery store as one big party, and I could just put whatever I wanted into my cart. When I actually force myself to truly only buy the few ingredients that I really super-duper need for seriously just one or two days...I need very little. And I spend very little. The party becomes a picnic. And yet, my fridge is still not empty (darn it!).

I would very much like to run out of stuff; have an empty fridge so I can clean it out and have the excuse that I need to buy something.

Yes, I use shopping as a soothing salve.

Especially spontaneous purchases, and unplanned shopping.

Stepping back. Realizing I need little and that I would be happier to focus on food less, and life more, is teaching me. I am reading more with my kids, and loving them. I have more time to exercise, more time for Paul. And the food comes, naturally.

A year ago I would not have been able to do this. Transitioning took every bit of my time. Now that I have a recipe index built up (I am so sorry that I am so terribly bad at updating this...any volunteers to help?!?) a lot of recipes, or quick dinners come naturally and I don't necessarily even need a recipe every day. Just some baked yams with steamed broccoli, cheese sauce and fried tofu for my kids. Or soup and salad. And I am happy.

Sample Menu...which also just so happens to be my meal plan for the next 2-3 days. I typed this up in Excel in less than 5 minutes.

Breakfast
Oatmeal with fruit and milk
Pumpkin Pie Smoothie
Coconut Banana Muffins
Very Berry Smoothie (for Paul)
Savory Breakfast Veggie Scramble with spinach, avocadoes, hash browns, and salsa

Lunch
"Tuna" Chickpea Sandwiches
Macaroni and Cheese
Salad
PB and J's
Cheese melt sandwiches (using Daiya or cashew cheddar cheese)

Dinner
Thai Chickpea Almond Curry
Yams, Broccoli, and Fried Tofu with Salad
Curried Coconut Vegetables
Vegetable Soup and Mashed potatoes for the kids
Potato Carrot Soup with tea biscuits and peas and salad

Grocery List (ALL I need to make all of the above items, with some help from my pantry)

Non-dairy Milk (Almond and Soy)
Avocados
Apples
Grapes or oranges
Potatoes X2 bags
Zucchini
Cucumbers
Broccoli
Bananas
Cabbage
Pears
Cauliflower
Chickpeas X4 cans


A very good friend gave me a generous, $40 gift card for watching her kids for two days (remember those seven kids, including mine?). It's a gift card to Trader Joe's. My goal is to walk into Trader Joe's and only spend that $40, no additional monies.

With that list, do you think I'll make it?

Of course $16 dollars a week on groceries is not sustainable. I am sure I dug too far into my bulk foods and pantry reserves. So I am not trying to make anyone feel guilty that their grocery bill is not as low as $16.

That would pretty much be ridiculous.

I am just sharing what has helped me live a little simpler. Realizing, that over all, even if my grocery bill doesn't stay less than $100 a week, that I could easily live on less and afford to be a little less extravagant. It may even make my life happier, with room for other happy things like teaching my kids and having a romance.



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Have you found yourself living simpler after adjusting to whole foods? What are your favorite tips for living a simpler life?

I have been having quite the interesting dialogue with Dr. John McDougall via email. I may share with you what I am trying to do, and his responses.

Have a wonderful evening...
~Ash

Started Exercising Again!

I've just started exercising again.

This morning I did Jari Love's Extremely Ripped 1000 Hardcore.

It's been a good, solid two months since I have done any kind of formal exercise.

I'm feelin' it.

Cranky.

Moody.

Dragging in energy.

My Reasons for Starting to Formally Exercise Again:

I know myself well enough to understand that I can't be the best Mother when I don't exercise. Paul is very, very busy. I do a lot of the home/kid/cooking/cleaning stuff by myself, which is good because I feel needed. But, if I am to stay sane, and emotionally stable, I need exercise. I want to be a nice Mommy.

It regulates hormones. Yeah. The girly kind.

It helps my skin stay clear, and vibrant.

I need, want more energy.

It makes me super-happy! I have always loved what exercise does for my own personal happiness.

It builds my confidence in myself. Even if I don't look any different, I feel better about myself knowing that I am taking care of my body.

It helps regulate my weight. While I have dropped the scale, mostly, from out of my life, I can tell by how my clothing fits, whether or not my weight is a little high, or gone down. I don't want to be extreme and eliminate ALL fat from my diet (okay, okay, I like cashew cheese!) and exercise gives me that little bitty wiggle room to enjoy those peanut butter oatmeal cookies....I may post those seeing as how oil free cookies seem pretty popular here, nowadays!

Holidays are coming. I need boosted confidence in myself while visiting in-law family. While I love them, it just feels good to have that social confidence boost.


Winter is coming. Snow is coming. Days are shorter. Darker. I hate feeling all frumpy in winter time. As if dark winters aren't depressing enough. With how awesome exercise makes me feel, I am going to use it as a tool to beat the winter blues.



My Goals:

Exercise at least 4 times a week, for 1/2 hour. Increase time if I feel like it.

Exercise first thing in the morning (around 5:30 a.m.)

Increase overall activity by going on walks with my kids(above and beyond formal exercise).

Save up and buy 2 new workout DVD's a month, to shake things up and make exercise interesting. My absolute favorites have to be Jari Love and Cathe Freidrich.

Take careful notice of how I feel, improved mood, changes in appetite, etc, and respond well. In other words, listen to my body.

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Do you have a formal exercise program? What do you do?

Do you struggle with winter blues?

I grew up in Utah, with cold, dark winters. My grades inevitably dropped down in January. Back up in March and April. I was always so grateful for the anticipation of those spring months. Strangely, I do LOVE winter at the same time. I love the cozy fires, the hot apple cider, pretty sweaters, all that stuff. Snuggly stuff.

Well, maybe typing up my goals for you to see will make me take some personal accountability. Stay true. Keep going.

I am excited, and I hope you have a beautiful Friday, with a wonderful weekend! (See? I am already happier! I am using words like beautiful, and wonderful!)

Vegetable Coconut Curry; A Family Favorite

Awwww, thank you so much for your comments about the whole balance thing. Tabitha and Katie, you have such great advice -- the kind that people need, and use.

I like the idea of blogging because I want to. Because I have something to share. Because it is a concrete place to put my thoughts when there is nowhere else that satisfies that need. Thank you, thank you.

Happy, Happy Halloween!!!

I have decided to dress up as Elvira...or is it Alvira? You know that lady that is friends with Frankenstein, and she has long black hair that is crimped, with white strips down the sides? It would be so easy and fun!

I asked Paul what he would be and he said he's protesting. Halloween is a children's holiday not meant to be darkened by adults, and their scary costumes. Might I add, sometimes tacky costumes? Like mine? He, he, he. Oh, well. I'm suspicious he just doesn't want me to put Frankenstein makeup all over his face. I don't blame him. He is very excited to attend the Halloween parties with us, though. Totally his thing.

Well, I am just so excited! I hope you have the best Halloween!

My recipe today has nothing to do with Halloween or Thanksgiving. Maybe because I am stuck in between the two.

Anywho, last night I made an indian-inspired Red Lentil Dahl (from, "Let Them Eat Vegan!") and while I thought it was delicious, because I love food from India, my kids would. not. eat. it. Grrr. Fine, more food for me!

But, I don't like posting things on a family-friendly site that my kids won't eat. I do recommend you try it out on people you know love Indian food. Or just eat it yourself.

However, I am going to post a recipe that I have cooked for my family for the last seven years. It is an Indian-inspired dish that everyone in my whole family will eat, and enjoy. It is quite popular with my extended family, and guests. A crowd-pleaser.

Love it.

All I had to do was remove the chicken, and replace it with a few extra vegetables to make it vegetarian.

Pre-vegan days, I have clear memories of my pushing the chicken to the side of my plate, and gobbling up the potatoes and carrots. I even remember thinking, "This dish would taste so good if it didn't have chicken in it." Which wasn't normal for me. Usually, I loved chicken. With this dish, I went through the torture of eating it because I was convinced I would die without animal protein. Yay! So glad those days are over.

Anywho again, onto this fab recipe. This Fab, family-friendly recipe. That I hope soon joins your recipe rotation.

It makes a ton. Ah, but as chefs, our problem is never, 'too much food.' Am I right?
You'll need either a very large skillet, or a big electric skillet to fit it all.

Mmmmmm.

It is so yummy.

Here I tried using chickpeas, and did not enjoy it. I prefer the bite that cauliflower adds, and the chickpeas did not pick up, and accentuate the Indian flavors.

IGNORE THE CHICKPEAS. WE'RE DOING CAULIFLOWER INSTEAD.

But you can see how the dish begins.

Some onion, spices, garlic, sauteed in water. Just imagine cauliflower instead of chickpeas. Work with me, here.

Cauliflower, instead of chicken. Added at the very beginning with the spices, so that it simmers and softens, picking up the spices as you add the other ingredients.

Carrots. Love cooked carrots infused with spices from India.

Cut into fourths, add a chopped onion.

Chopped green bell pepper.

Don't forget the chopped potatoes, which add so much texture, satiation, and satisfaction.

Add some coconut milk, diced tomatoes. Sugar accentuates the spices and adds flavuh.

Simmer, simmer, simmer. The longer it simmers, the deeper the flavors. 40 minutes of simmering is just about right, for me.

I love to toss in one cup of petite peas at the end, to round it out. Serve with a salad.

Who doesn't love tender potatoes and carrots, simmered in a fantastic curry coconut sauce?

Curried Coconut Vegetables
Modified by Ashlee Crozier, From Allrecipes.com

INGREDIENTS:

1 head of cauliflower, broken into bite-size peices
1 teaspoon salt and pepper, or to taste
1/4 cup of water (for sauteing)
3 tablespoons curry powder
1/4 to 1/2 teaspoon red pepper flakes (the more you add, the spicier)
1 onion, thinly sliced
2 cloves garlic, crushed
1 green bell pepper, diced
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (don't omit!)
4-5 gold or red potatoes, washed and diced
4-5 large carrots, cut in half and quartered
(optional) 1-2 coined zucchini makes a great addition
1 cup petite peas

DIRECTIONS:

1. Season cauliflower pieces with salt and pepper, and set aside.

2. Heat onions and spices in a large skillet over medium-high heat for two minutes. Stir in garlic, and cook 1 minute more. Add cauliflower, tossing lightly to coat with curry and spices. Add chopped green bell pepper. Reduce heat to medium.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.

4.) Add remaining vegetables (potatoes, carrots, and optionally, zucchini), except for the petite peas. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. Stir in petite peas.

5.) Serve warm, with salad and/or bread. A must-do, one pot wonder. Enjoy!

Halloween Recipe Round-Up

Now that I've gotten this off my chest, I can write about Halloween.

Yippee!

I think your Halloween day would be perfected with:

This Pumpkin Pie Smoothie for breakfast

And some oatmeal with fresh fruit for you and your family. You probably are trying to pack as many health-giving nutrients into your child's tummy throughout the day, to prepare for the candy mania...

A quick and easy recipe of Pumpkin Macaroni and Cheese for lunch.

With a very big "sanity salad" and oil-free dressing for Mommy. Or maybe you prefer a dressing and salad like this?

And an easy, (pictured) Golden, crowd-pleasing soup to bring to that Halloween potluck, or fuel those cute little fairies and puppy dogs on their nights' spook-fest. Paul and I also love this Hearty Vegetable Soup, and Coconut Corn Chowder is another favorite, crowd-pleaser.

With a side of scarily-delicious chocolate cookies (sans tummy ache!) so you don't have to feel deprived as all the donuts and other masses of junk food are served.

And, good news folks, I am starting to get into perfecting the oil free, whole food cake. Hope to see one around here, sometime soon.

Next up, is Thanksgiving. I am becoming a total believer in seasonal eating. I can't believe what a difference it makes to eat fruits and vegetables, in their season. Not only are the prices fantastic (my grocery bill has gone way down!) but I feel amazing when I eat food in it's season.

I will try to find and post as many seasonal recipes as I can, as Thanksgiving fast approaches. (No promises, though, cuz I don't do well with pressure.)

I hope you have a wonderful Halloween. Stay safe, and keep those kiddos warm. (And steal some of their candy, no Halloween is complete without imposing candy taxes!)

Finding Balance in My Blogging

My sisters, Samuel and me, at my Brother's wedding, July 2012

Writing comes as a challenge for me.

I have perfectionist tendencies, and often have difficulties publishing posts that I feel aren't perfect. Generally, none of my posts are even close to perfect. You can see how putting my imperfect thoughts and feelings out there for everyone to read can sometimes be impossible.

Yesterday I had a lot of conflicting feelings. I really wanted to write, but I just couldn't let myself. I have very nearly reasoned that blogging is bad, and that I can't be a good Mother, Wife, or a happy person if I keep a blog.

Balance in life has not really been my forte. I'm not only a perfectionist, but I often have an 'all-or-nothing' approach. When I decided to back off of writing and tech time in general, it kind of started to slide into 'I guess I should just completely nix the whole idea of maintaining a blog. After all, so-and-so does a much better job of writing than I do.'

Throughout the course of a day, however, I start to feel little nudges. Small pushes toward the imperfect process of continuing to write. Yesterday, on the phone, I asked my Mom, "You really think it is nice, a good thing? Sometimes I stand back and wonder, 'Is this whole thing just a big waste of time? Is it just a distraction from the things I really should be doing?'" She enthusiastically responded, "Oh, no, it's wonderful. I love to see what you have, there. It's not a waste of time at all."

I originally started this blog because many dear friends wanted help on their journeys to better health. Some wanted recipes, some wanted to understand health principles, or ways to streamline their time in the kitchen.

The purpose was to inform.

Somehow the blog has morphed into not only sharing food, but sharing me.

I am not a spotlight person. I avoid attention and make a better wallflower than spotlight girl. It's hard for me to imagine that anyone would ever want to know about me. I'd frankly rather learn about you. Far more interesting.

I guess it's hard to not share a person's food choices, without sharing the person; behind food, and food choices, there is always a person. Granted, vegans are sometimes thought of as freaks, so hopefully sharing the real me, helps to dispel some of those myths (unless, of course, I really am a freak!?).

I came to the conclusion yesterday, that I should only blog when I have an absolutely mind-boggling recipe to share. Leave it at that. No more embarrassing or revealing posts into the real me or my life. Go back to the original intent of the blog in the first place.

Trying to cook in the kitchen, after reaching that conclusion, was a nightmare. I made a great new soup, that Paul loved. But because it wasn't the most perfect soup in the world, I told him, "I don't think I'll make this again." When what I really wanted to say was, "Since I don't think I'll put this on my blog, I don't want to cook it." There comes a point when, as a blogger, you realize that you are starting to live for your blog, instead of your blog being a reflection of your life. That's when you have to pull back. Almost start over again. Re-think the writing process.

Back to the drawing board. What is this blog really about? In what direction do I want it to go? How much time should I blog, and how often?

Is it really worth it? Will I look back on my life and be glad that I kept this little bloggy going? Should I only blog about food, and nothing else?

Ultimately, Paul says it's about balance. He is. Very balanced. He brings balance to my life. But really, what is balance? I was so frustrated with wanting to have the perfect soup in my kitchen yesterday because I wanted to write. I wasn't going to let myself write unless the soup was out-of-this-world delicious. I was a mess. My self-imposed restrictions were too strict.

If I had time, I would write every single day. Sometimes twice a day. I have to live, though. I have to find that balance between writing, and living. Right now, I am not completely sure what that means. I think, over time, I will be able to figure it out. I know I am grateful for you, and your comments. You keep me going. I think about you when I think about not giving up. I think about some of the recipes you have loved. I really want to keep going, for me, and for you.

Double Chocolate Chippers // Cleaning Up 26

Underneath piles of wood, leaves, and old broken down planters, lay pretty little red brick stepping stones. I had to dig them up. Brush off the dirt. Re-position them.

It took three cartfuls to carry away all the junk. It still needs a lot of work.

And I thought. Why would anyone live with all of this trash, when they could have enjoyed the red brick stepping stones lying underneath it all?

Remember these little tummy aches? It took me three days to officially throw them out.

Why would I live for so long with cookies that made me feel sick, when I could have been enjoying these happy little festive things?

Boo!

Samuel and I got along very well with these cookies. I honestly have not seen him love a cookie this much.

They very quickly met their demise.

Chocolate, oil free with amazing texture, oats, coconut, craisins and the occasional chocolate chip.

Dunked in milk? Heaven.

I am off to go make some more.

Right after I tell you the recipe.

Double Chocolate Chippers
Adapted from Dreena Burton's, "Let Them Eat Vegan!"

Note From Ashlee: I've discovered that it's the chocolate chips that cause my tummy aches, not cocoa powder. Therefore, I used only 2 Tbsp. of chocolate chips, but you can feel free to increase that amount. These cookies have some serious satiation power with the oats and other components. They make me feel great when I eat them. If you would rather have oil in your cookie, replace the soy yogurt and the almond butter with 1/4 cup neutral-flavored oil. But the oil free texture is amazing. I recommend it.

Ingredients:

1 cup sifted spelt flour
1 cup rolled oats
1/4 cup finely shredded coconut
1/2 cup craisins
1/4 cup unsweetened cocoa powder
1/4 cup unrefined sugar (I cheated and used white sugar!)
2 TBSP to 1/3 cup nondairy chocolate chips (use combination of white and dark if you want)
1/4 teaspoon salt
1 teaspoon baking powder (High Altitude: 1/2 teaspoon baking powder)
1/4 teaspoon baking soda (High Altitude: 1/8 teaspoon baking soda)
1/3 cup, slightly over-flowing, maple syrup
1 1/2 teaspoons pure vanilla extract
2 tablespoons, heaping, almond butter
1 tablespoon soy yogurt, applesauce, or chia seed gel (I used soy yogurt)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a bowl, combine the dry ingredients (including the chips or your substitute of choice). Sift in the baking powder and baking soda, and mix well.

In a separate bowl, combine the maple syrup with the vanilla, then stir in the almond butter and soy yogurt (or replace with 1/4 cup of neutral-flavored oil)until well mixed. Add the wet mixture to the dry, and stir until just incorporated. If they are oil free, you will get quite the arm workout stirring these.

Place spoonfuls of the batter (about 1 tablespoon) on the prepared baking sheet and flatten a little. (If they are oil free, you may need to smash them down quite a bit). Bake for 11 to 12 minutes (mine were perfect at 11 minutes, 11 minutes if your cookies are smaller, 12 if they are larger).

Remove from the oven, let cool on the pan for a minute (not too much longer, to prevent drying, and if they are oil free I would remove the cookies from the pan immediately). Then transfer to a cooling rack.

If This Apron Could Talk: If cookie batter is dry when mixing, add another teaspoon of maple syrup plus 1 teaspoon of oil (or soy yogurt) and incorporate. The batter should be thick and somewhat moist, but not too moist, so go easy with incorporating more wet ingredients.




The kids and I have actually been having a lot of fun cleaning up our cottage, which we have now lovingly nicknamed, "26."

It's helped keep me occupied and productive, while Paul is away. We are trying to get it ready so we can have an open house tomorrow. Paul says we lose $26 a day on #26, when we don't have it rented out. Ha. Numbers man.

Do you have costumes yet? Are you going to dress up, or just your kids? I have no idea what I will do! Essie wants to be a cheerleader, Samuel, a fireman, and Megan is going to be a flower. YAY! I love Halloween!

I thought it might be fun to have a recipe round-up the day before Halloween, of recipes that would complete your healthful holiday. What do you think?

And yes, we are one of those families who is actually going to give out Halloween candy, not pencils and toothbrushes. Probably skip the milk chocolate stuff. How about you? What are you planning to give to trick-or-treaters?

I hope you have a great weekend, and enjoy the anticipation of Halloween!

Reporting For Ashlee's Blog, From Austin TX; How to Stay Healthy on Travel

My husband Paul, holding our third child, Megan, a few days after she was born. Right now he is on travel at a conference in Austin, Texas, experiencing what it's like to eat whole foods away from home.


I wasn't going to blog today.

I had a goal to not blog today.

I'm weird. But we've already established this.

I came home from a very full and busy day. Opened my email.

How totally sweet is this?



Dear Ashlee,

Do you take guest writers on your blog? If so, please consider posting the following little experience that I’d like to share.

Love,
Paul


How can you eat a plant-based whole foods diet while on travel?

I’m currently on travel at GEC 2012 in Austin, Texas learning more about plasma and atomic physics, but was unable to take my lovely wife, Ashlee, and our three energetic children on this trip. So I have to fend for myself as far as food goes.

As you’re likely aware, my wife is an outstanding chef, and very health conscious. But without her help, I’m stuck living off of the local restaurants and the spotty fare provided by the workshop.

The complementary workshop snacks are actually remarkably good for breakfast: fresh fruit bar, steel cut oatmeal, fruit juices, and breads. But what to do for lunch and dinner?

So far, I’ve tried several of the local restaurants, with mixed results. I started off with Veggie Heaven, veggieheavenaustin.com, and was happy, but not overly thrilled. I find that they, like most vegetarian or vegan restaurants, offer too much oil and not enough fresh vegetables.

I also tried a Vietnamese restaurant next door, phothaison.com, with which I wasn’t very impressed. For dinner yesterday, I walked into one of the hotel restaurants downstairs, but they appeared more interested in serving alcohol than their guests, so I walked out and tried schlotzskys.com, which wasn’t bad for fast food, but didn’t feel all that healthy either.

Today for lunch, I decided to try to assauge my craving for salad by trying out a local Mexican grill. I’ve been impressed with Café Rio, and Chipotle’s (chipotle.com) looked similar, so I decided to check it out. I was very impressed! I ordered a salad with lots of Romaine, cilantro-lime brown rice, fajita vegetables, black beans, guacamole, corn, tomatoes, and WOW was it delicious. I feel so good after eating this way that I decided I needed to write a special guest entry on Ashlee’s blog!

So here are some of my conclusions:

1) Careful selections at vegetarian-friendly restaurants like Chipotle’s can beat exclusively vegetarian/vegan restaurants like Veggie Heaven in terms of delicious and healthy fresh vegetables, beans and rice. You don’t even have to like tofu!

2) Restaurants that are at least aware of special diets, but perhaps not exclusive to those special diets, are usually the best. Chipotle’s has a nice special diets page.

3) We’re very blessed here in the U.S.A. with lots of restaurant choices, many of which offer abundant delicious plant-based foods. In my experience traveling abroad, plant-based diet restaurant diners outside the U.S.A. will have a somewhat harder time finding fresh fruits and veggies on the menus. I had a real struggle with this when I traveled to Japan recently.

4) We need to find good Mexican grills in Albuquerque! Café Rio hasn’t arrived in NM yet, but I just found a Chipotle’s in Albuquerque: 6810 Menaul Blvd NE. We must try it out, and find other similar restaurants!

That's all for now. Off I go to learn more atomic physics.

Hasta entonces,

Paul




Made my day! Love you, Paul!

Listening to My Body

I really wanted these evil little things to work out.

I used to love No Bake cookies. And while they can be made with coconut oil instead of butter, quite successfully, I really wanted to make them without any added oil. I melted chocolate chips and mixed them with peanut butter, with some sweeteners, and vanilla.

They tasted good. They set up nicely. My kids ate'em up. I probably ate three in the afternoon, and three around dinner. They gave me a stomach ache when I ate them, but I ate them anyway.

And woke up with a raging tummy. Let's just say the oceans are tossing and turning.

Last week's Intuitive Eating post by Janae, from Bring Joy, had me thinking. It had me remembering that over a year ago I had no sense of eating intuitively. I had successfully muted my body, and after making the switch to whole foods, I realized something.

My body has a voice.

When I give it the right fuel, it will thank me. Profusely. When I give it the wrong fuel, it will let me know. With oceans, tossing and turning.

It communicates. Quite clearly.

But in order to wake that voice up from the dead, I had to make a lot of changes. Eliminate junk. First dairy and meat. Then eggs and butter. Six months later, oil. I have not been able to eat excess amounts of oil since then, without my body communicating its frustration. The transition process to whole foods made me realize that I had been smothering a very important voice for a very long time.

Yesterday it gave me warnings. When I ate cookies, it ached. When I ate my Vegetable Soup and my Pumpkin Pie Smoothie, it thanked me. I refused to be smart and listen. I lack self-control, really. When I have something in my kitchen, just sitting on the counter, staring at me, there is a %98.7364 chance I will eat it.

This morning my body decided it needed to yell. Loudly. Don't eat cookies anymore! So much for chocolate and peanut butter. My body is much happier with whole grain and fruit desserts than desserts made of chocolate and peanut butter.

Gratitude moment.

I am so thankful that my body has a voice.

I do not want to mute it, ignore it. I do not want to smother it.




P.S. Thank you so much for all of your comments, lately! Now that Paul is away, I save them for reading after I put my kids to bed. It gives me something to look forward to. Instead of nothingness in an eerily silent home.

Weekend Highlights and Deep Beauty

Paul is gone. Flew to Texas for a conference, and will get back on Saturday.

Don't be surprised if you see chocolate on the blog over the next few days.

Feels like I've gained two pounds this last week. Eating Cheesy. Yum.

I figured out a modification trick that makes me love the basic cheese sauce even more. Paul gave me one of the sweetest compliments after serving it to him. "You know how I always said that the hardest part of going plant-based is that I miss cheese? Well, you can cross that off your list. I think you've got it."

Yay! Paul has always loved his cheese. Modification trick coming soon. With Calzones.

On Friday, we signed all the papers and completed the purchase of seven additional acres, with a 1,500 sq. ft. cottage.

Complete with a large garage.

A full barn.

Windmill. The kids love using it to pump water out from the underground well.

Paul had us roaming around on our now 10 acres.

Land means a lot to us. Probably more than the cottage.

We love the idea of giving our kids 10 acres to just roam around on, play on, even do work on.

Renting out the cottage to another family will pay for the land.

Living room. I love the wood beams in the ceiling. Classic New Mexico.

Don't ask me why there is a bed in the middle of it. Needs to be moved.

What I love about this place? It's old school.

Literally. It is a 100 year old school house, renovated to be a cottage.

Some things look new.

Some things look old.

It needs a lot of work. I may post more pictures once we get the place in better shape. But you can kinda' see why the movie industry would possibly want to use it in one of their western movies.

To finish off our weekend.

Last night Paul and I got to have a discussion with the youth of our church about proper dress and grooming.

We got a babysitter. Got all dressed up fancy shmancy in our church duds. Had fun taking turns telling the young adults about our dating stories. It was kinda' like a fun little date.

My favorite part of the discussion was how the youth opened up and talked about some of the difficulties we face nowadays with pressure from media, from peers. To look a certain way. Wear certain clothes. Along with the desire to look attractive.

We showed this movie about deep beauty. It speaks to me.





I hope we made a difference, even in just one young life.