Wonderful Tuesday, friends!
This week has already started on a wonderful note and I’m excited to work through the week so that I can thoroughly enjoy myself during Spring Break next week! :)
I got word yesterday that they’ve found someone else for my position with the college [this is a good thing that we've been anticipating for a while], which means that my eight+ hour days at a dark desk are numbered!!
I’ve been waiting for this day to come, and yet when I found out yesterday I kinda freaked out. What’s next? What if things don’t go the way I intended them to? I’m not ready… Ben’s not ready… What will everyone else think? I really have gone through too many jobs in my professional life!
And then I settled the heck down and thought my path is perfectly placed. I just need to trust it. The next step will show itself to me when it’s time, and I’ve never been led astray, so why spend time and energy worrying?
Of course, that clarity only came after sitting with my incredible hubby for a while (have I ever told you guys that he has one of the most calming energies I’ve ever known? Thank goodness!). I am so grateful for him, all that he brings to this world, and the fact that I’m the lucky person he’s chosen to share his life with.
With such busy schedules, Ben and I consider ourselves lucky when we get to spend any time together. We made the best of the tsunami alert day on Friday and thoroughly enjoyed our time together. Ben was especially grateful to have me around because he wasn’t feeling so good and enjoyed having company [you know, to fill up his water bottle and the like].
When I’m sick I actually end up eating way more than normal because I’m convinced there are properties in food that are going to help me feel better… but Ben and I are definitely different creatures, so when I asked if he felt like eating anything, he said he didn’t have much of an appetite.
It must be my stubborn Puerto Rican blood that decided to make him some soup anyway. I personally like to make a pot of the antioxidant-rich sweet potato and kale soup (click for recipe) when I’m sick, but I figured Ben wanted something more brothy that would just help clear his sinuses [poor kid was getting so frustrated with his runny nose]. I settled on matzo ball soup for my sweet Jewish hubby .
He loved it [of course] – and wound up eating half the pot (including eight matzo balls!) – and felt much better the next day. Coincidence? I think not . The nutrients from the veggies paired with great, warm broth did the trick. And really, how can you go wrong with matzo balls? They’re easy [I followed the recipe on the back of the Manischewitz container], fun to eat and they absorb incredible flavor! Win!
Matzo Ball Soup
- 1 Tbsp + 2 Tbsp vegetable oil
- 1 medium onion – diced
- 1 large carrot – chopped into bite-sized pieces
- 3 stalks celery [include leaves and center for flavor!] – chopped
- 2 cloves garlic – minced
- 1 to 2 inches fresh ginger – minced
- 1 head kale/chard – chopped
- 8 cups low sodium vegetable broth
- 1/2 c matzo meal
- 2 large eggs [or make this recipe vegan by using 2 Tbsp flaxseed + 6 Tbsp water]
- 2 Tbsp water
- salt + pepper to taste
Obviously, the carrots we planted don’t mess around! Look at what I brought up [and I have big hands!]:
Heat 1 Tbsp oil in a medium pot.
Sautee the onion, celery and carrot until the onion is transparent, then add in the garlic and ginger and stir for another minute or so.
Add in your veggie broth and start working on the matzo balls .
[For the matzo balls]:
Mix 2 Tbsp vegetable oil, matzo meal, slightly beaten eggs, and water thoroughly.
Place the mixture in the fridge for 15 minutes to set.
Remove from fridge and form into balls about 3/4’’ [they say to make them 1’’ but we like ours a bit smaller, especially because they expand!]. Our batch made about 18 matzo balls.
Drop the balls into the soup and allow them to simmer for at least 30-40 minutes [like I said, they’ll expand]. Have patience with the process… the longer they’re in, the more they soak up the greatness .
Finally, add in the kale/chard [we used chard because it’s what we had] at the last minute and stir.
Enjoy and be well! Makes two Ben-sized servings or four normal Haley-sized servings .
While Ben slurped down his first meal at about 6pm, I chowed down on my first shirataki noodles. Has anyone else heard of these? I first heard about them through the Spark world because they’re super low cal and low fat and gluten-and-wheat free.
I got these from the refrigerated section in Whole Foods and had been waiting all week to try them. Turns out, they’re made of some ingredients I can’t pronounce (that’s probably a sign) that come from tofu/soybeans. I had read that they’re really chewy and tasteless (sort of like pasta?), but that they help to keep my Spark friends satisfied. I’m down to try anything once… so I followed the directions and placed the noodles in some hot water for a minute or two, then drained them while I sautéed up some veggies [onion, carrot, celery, peppers, broccoli, spinach] and added a dab of peanut sauce for flavor.
The veggies were bomb! The noodles, on the other hand, I could have lived without. They were chewy… but not in a pasta-ish way. I felt more like I was trying to chew a worm (which doesn’t work and makes me feel like I was swallowing entire noodles whole). And they were definitely flavor-less. I wasn’t raised on pasta and actually don’t miss it much anyway, so I could be skewed. But honestly, I’d much rather go with brown rice pasta than this expensive, tasteless, wormy stuff. [Don’t get me wrong, I definitely ate the entire plate for dinner – I’ll eat almost anything].
Which is why I propose this question: What’s the point of adding 25 tasteless “carb-like” calories to a meal when you could add another full cup of broccoli for the same amount of calories and a lot more nutrients?
What’s your favorite under-the-weather food? Do you tend to eat more or less when you’re sick?
Have you tried Shirataki noodles? Am I over-exaggerating?
Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts. Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!