This Stir Fry is So Fly!

Last Summer I met this cool woman, Jade from Texas (by way of Seattle) and she hipped me to this great meal so without further ado I present:

Stir Fried Jade Ginger Kale in Black Bean Sauce

Ingredients: Kale, Black Bean paste, Ginger, carrots, Scallions, Basil, Red or light green peppers. adobo, Chilli Pepper Flakes

Optional: Mushrooms, Seitan, Cilantro

Do yourself a favor and get a wok! You will be flash frying these bad boys and require a high temperature.

Pre show: Make sure all your items are "mise en place!" Once everything is is ret to go it moves quickly ~ blink and you will miss stuff.

Wash your lettuce. I tend to add lemon juice while im cleaning it. I don't know why. It was suggested and I take suggestions. I am proud of my my new salad spinner! When done stick it in the fridge to crisp. I also use a plastic lettuce knife if you were wondering.

Kale: Fold them over leaves and use a sharp knife or scissors to cut out stems out. Separate them for later use

then take leaves and roll them up then slice them up in a chifonade stylee.

While you're in chifonade mode stack up some basil roll it up and chop that too.

I also minced up some cilantro and added that. it smelled yummy!

Chop your mushrooms (you can add some seitan but in my experience it doesn't preserve well despite being pre cooked. ~ Whats up with that?)

I julienne matchsticked my ginger. I tried with the carrots but they weren't big enough. Wahh!

squash and mince your garlic.

Chop your scallions/ green onions (is there a difference? its like the difference between yams and sweet potatoes!)


Now Cooking:
Pre heat your wok. Don't worry about that smoke, its how it do. add the oil and wait for it to heat up and coat the pan that hot chili oil will make you cough so be ready. throw in the garlic, ginger and onions and lighly golden and fragrant.


Add your stems. (they need more time to cook)

add black bean paste just a dab will do you so add a little at a time because you can always add more but you cant add less.

add the kale leaves and the basil and cilantro

add carrots

add peppers

add mushrooms or seitan (or both if you're feeling especially randy baby!)

add chili pepper flakes (you know, the kind you see at the pizzeria?)

Jade said will know when you are done and by golly, she was right! One website said you have to listen to the wok. the sound of the sizzle will help guide you. What is this "the Force?" but yeah, it was a little like that.

Once it was done. I have already prepared my quinoa and red beans (I was going to use black beans but that was far too OD considering the black bean sauce.)

Also my salad was ready and same with the sweet potatoes.

the result was deliciously different! I will definitely try this meal again! Yay!

Eating For 7 Days Straight

Here is my eating for the next 7 days 4/10-17th. If you need a visual of what I eat search my blog because I usually photograph everything I eat. I tend not to deviate to far. I must admit if I have what I have for lunch for dinner also I might add a side of some steamed veggies most likely some red cabbage I have in the crisper or I'll sauté some spinach with onions, garlic, mushrooms and red and Italian peppers.

Sunday:
Breakfast: 1oz shredded wheat, 1 oz raisins, .5oz teaspoons milled flaxseeds, 1 cup unsweetened almond milk, 1 banana

Snack: 2 granny smith apples (One between breakfast and lunch, one between lunch and dinner)

Lunch: 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites

Dinner: Veggie burger with egg whites on dry wheat with lettuce, tomato, pickle. Baked potato (plain).


Monday:
Breakfast: 1oz shredded wheat, 1 oz raisins, .5oz teaspoons milled flaxseeds, 1 cup unsweetened almond milk, 1 banana

Snack: 2 granny smith apples (One between breakfast and lunch, one between lunch and dinner)

Lunch: 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites

Dinner: Steamed fish, broccoli, side salad.


Tuesday:
Breakfast: 1oz shredded wheat, 1 oz raisins, .5oz teaspoons milled flaxseeds, 1 cup unsweetened almond milk, 1 banana

Snack: 2 granny smith apples (One between breakfast and lunch, one between lunch and dinner)

Lunch: 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites

Dinner: Steamed mixed vegetables w/ tofu and cashew nuts, brown rice, black bean sauce.


Wednesday:
Breakfast: 1oz shredded wheat, 1 oz raisins, .5oz teaspoons milled flaxseeds, 1 cup unsweetened almond milk, 1 banana

Snack: 2 granny smith apples (One between breakfast and lunch, one between lunch and dinner)

Lunch: 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites

Dinner: Salmon, mushroom w/ spinach, baked potato, side salad.


Thursday:
Breakfast: 1oz shredded wheat, 1 oz raisins, .5oz teaspoons milled flaxseeds, 1 cup unsweetened almond milk, 1 banana

Snack: 2 granny smith apples (One between breakfast and lunch, one between lunch and dinner)

Lunch: 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites

Dinner I will have either:
A) 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites
B) Veggie burger with egg whites on dry wheat with lettuce, tomato, pickle.
C) Steamed mixed vegetables w/ tofu and cashew nuts, brown rice, black bean sauce.

Friday:
Breakfast: 1oz shredded wheat, 1 oz raisins, .5oz teaspoons milled flaxseeds, 1 cup unsweetened almond milk, 1 banana

Snack: 2 granny smith apples (One between breakfast and lunch, one between lunch and dinner)

Lunch: 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites

Dinner I will have either:
A) 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites
B) Veggie burger with egg whites on dry wheat with lettuce, tomato, pickle and plain baked potato.
C) Steamed mixed vegetables w/ tofu and cashew nuts, brown rice, black bean sauce.


Saturday:
Breakfast: 1oz shredded wheat, 1 oz raisins, .5oz teaspoons milled flaxseeds, 1 cup unsweetened almond milk, 1 banana

Snack: 2 granny smith apples (One between breakfast and lunch, one between lunch and dinner)

Lunch: 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites or Steamed mixed vegetables w/ tofu and cashew nuts, brown rice, black bean sauce.

Dinner I will have either:
A) 1 baked yam, salad with 5 colored peppers, arugula, baby spinach. red & green lettuce, alfalfa sprouts and baby kumato tomatoes, cucumbers, crunchy sprouts, beans and quinoa, 2 slices wheat bread, 2 egg whites
B) Veggie burger with egg whites on dry wheat with lettuce, tomato, pickle and plain baked potato.
C) Steamed mixed vegetables w/ tofu and cashew nuts, brown rice, black bean sauce.

Seems kind of dull to you? Not to me. I switch up my quinoas and beans and lettuces and tomatoes. I can even get different sweet potatoes if I desire. There are some places I may eat similar stuff at For example I'll have the Yogis Choice (of quinoa, black beans, seitan and steamed Kale with a simple salad) @ Jivamukti Cafe or The Dragon Bowl (brown rice, beans, tofu, sea vegetables and steamed vegetables) @ Angelicas Kitchen.

My Standard Lunch/Dinner 2011

For those that want to know what I eat. Here it is. This is my standard meal I eat it for lunch every day at school, packing it with me or taking it with me on trips to Coney Island or wherever I'm going where good food choices are not available. sometimes I have it for dinner too. Everybody is always "don't you get bored?" There is a lot of variety to be considered. different lettuces, types of beans, quinoas, tomatoes, sprouts etc. I pick and choose my battles very carefully and getting sexy with my food is not an option.

1) Sprouts. Don't pay more than $1.99. I pay $1.50 at Gracefully. ive seen em for $2.99



2) Add Arugula



3) Add Baby Spinach



4) Add Washed Lettuce Red or Green (or both!)



5) Add Cucumber



6) Add chopped habañero pepper. Warning use rubber gloves when chopping peppers. I made sure hands were thoroughly washed but started noticing burning sensation under my fingernails. things got worse when I mistakenly touched my eye. At least I nipped it in the bud before I went to the bathroom! Yowch! My Uncle Tony was the first to warn me about this.






7) Add Chopped Peppers and Carrots: I like to combine, red, orange, yellow, green and Italian light green.



8) Add tomatoes and capers: I like Heirloom, kumatoes or campari tomatoes. I like bigger capers as opposed to tiny dinky ones.



9) Add Crunchy Sprouts they seem to be sprouted beans with little tails.



10) Add Egg Whites: I prefer Brown eggs with omega 3s added. Then add olive oil, black pepper, adobo and sea salt.



11) I bake yams in the oven then refrigerate them to take them to school etc.






12) Add Quinoa and beans. If I have black quinoa, I use white beans. If I use red quinoa, I use white or black beans. If I use white quinoa I use red, pink or black beans, I slice the yams add Sauteed spinach with red peppers, onions, garlic and mushrooms.



13) Steamed Vegetables: I like trying different ones. I picked red cabbage because it turns bright magenta when you microwave the leftovers. I try to get every color in my food except blue. Rachel Trachtenburg recommended I add blueberries. Like with smoothies even If I add one blueberry it will all taste like blueberrys. yuck! She also told me I might want to add pink grapefruit to my salad. I don't know if I'm ready for that. I think If I want blue or pink in my dinner I will start eating those organic edible flowers.







14) Add 2 slices of Arnolds wheat bread. Now I can eat. Bon Appétit!

What exactly do I eat anyhoo?

Salutations all. It's been a hot minute since my last post. As of 3/1/10 I weighed in at 169.2 lbs, which begs the question: What the heck am I eating? I'm posting this now so I will never have to answer this question ever again. I can simply refer any curious person to this blog entry and their questions will be answered and the world spins.

Keep in mind I am a little ocd. Even as a child I categorized and stacked items like baseball cards and comic books in many different configurations. I do the same with food. I don't have to understand 'em, just rope 'em, throw em, brand 'em.


Breakfast: I eat the same thing 99% of the time 1 ounce of spoon sized shredded wheat (usually around 27 squares) 1 ounce sun maid raisins (approximately 63 raisins) .5 ounces milled flaxseed. 8 ounces (one cup) of unsweetened "Silk" soymilk (the green container, the regular has cane juice!) 1 banana and one centrum multivitamin. I use a polder travel scale to precisely weigh everything. I make at least 7 to 9 breakfasts at a clip so I dont have to do this every day like I did when I started this routine.


A friend told me there was a sale on shredded wheat so you can guess what I did: (My roomate walked in and said "Um.. What's this cereal display doing in the house?")












Dude! it was a dollar a box at Wallgreens! You woulda done it too except I cleaned em out!

Snacks: between breakfast and lunch and lunch and dinner I have one handheld fruit. I can have an orange, apple or pear. at this moment I prefer apples. I enjoy, honey crisps, cameo, pinova, galas, and golden delicious. I hate mealy apples like mackintosh and jonagold. Waxy apples like the incorrectly monikered red "delicious" super sweet ambrosia and winesaps. I am currently into Granny Smiths. The Iron Gym handbook extols the virtues of this apple so I'm holding that down. (Note all apples are face up, face down, face up...)



Lunch will be a salad of lettuce (I dig romaine, red, green, curly leaf and boston. I hate frisée and iceberg lettuce) Tomatoes (Vine ripened usually, heirloom when available) and 4 different peppers, cucumbers and alfalfa sprouts if use dressing it's balsamic and extra virgin olive oil, a lil' adobo or some sea salt. I mustn't forget the capers

!

I always like a baked potato. sometimes a yam or sweet potato. Tho I find yams sweeter than sweet potatoes, can you belive it?



the golden sweet potato is in the center then the yam.

Next I make a yum yum bumble bee salmon sandwich (in water) and I use veganaise. just read the ingredients and you'll never return to mayo again.




Dinner: actually I'll finish this later because this blog has reminded me it's time to eat! More later!