As a self-proclaimed Salad Lover, I’ve come to see that the pregnant version of myself is not at all a Salad Lover.
No, these days I’m more of a Salad Avoider. I’m able to stuff leafy greens into sandwiches or the occasional glass of green juice or green smoothie, but my regular salad days are currently on hiatus – much like my days of wearing pants with a button and zipper.
I know this first little tidbit won’t be helpful to the majority of you guys, but one morning sickness remedy that I’ve come to discover works well for me is to “eat small, frequent meals”.
This “small, frequent meal” approach is supposed to help keep your blood sugar in check, and makes the rollercoaster of riding nausea waves a little less up-and-downy.
And see, I’m good with the “eating frequently” part. That’s easy!
That “small” part? Bah! Humbug!
(I’m working on it.)
I’ve been waiting and waiting for eggplant to show up in the CSA share this summer so I could make Ratatouille.
Finally, the good word arrived in my inbox yesterday.
(more peaches. did ya catch that?)
Well what do you know – this week I’ll be picking up just about everything I need to make Ratatouille!
From inbox to counter top:
I think Peach and Corn Ratatouille is on the menu tomorrow.
I followed my own Ratatouille directions from last year’s premiere stewed veggie attempt – and good news! I didn’t steer me wrong.
I love pressed tofu for a myriad of reasons. It has a different texture than its non-pressed counter part. It soaks up marinade better and holds together nicely in stir fries. I’ve heard too that squirrels do not like pressed tofu, but that may just be a rumor. Squirrels are also supposed to hate marigolds, but I don’t want to talk about that.
You can buy a contraption made for the sole purpose of pressing tofu – it’s called a Tofu Press (go figure) and is basically a little vise that squeezes all the water out of the tofu block for you. But 1) I’ve already done the vise in my kitchen routine, b) I don’t want to buy one and three) no one has offered to send me one for free.
I am a vegetarian. I do not miss meat. But I love still burgers.
Veggie burgers that is. I heart them.
It might be that veggie burgers are merely a vehicle for pickles, piles of lettuce and sliced tomato. Whatever the reason – veggie burgers rock my world.
On my 7 mile run today I tried to come up with something to make for dinner. I attempted to recall what was in my fridge – 3 miles from home – as I blew by the grocery store.
Inspiration for today’s lunch came from a handful of sources.
A few weeks ago, Gena from Choosing Raw posted about using Dulse, a seaweed that is supposed to be reminiscent of bacon. It can be a great way to make a raw/vegetarian BLT. Heather mentioned it in comment yesterday too and it reminded me I had a package of it in my cupboard.
I looked for this at a couple of health food stores to no avail. Since it’s seaweed and therefore a plant, I was expecting to find it in produce. I finally asked and they directed me to the fish food sushi section.
More Mama’s Weeds
