I'm fortunate to be able to blog for Atlanta Functional Medicine, where I work. The website, which I was also involved in editing, proofreading and writing, has an embedded blog called "Functional Food 4 Thought". Here's a link to the latest post:
You can see that it dovetails nicely with my other projects, and I am learning so much. Thanks for checking it, and I look forward to updating you here at AMLV+ on some delectable food I've been eating!
While I would have gotten around to trying this eventually, I've got to give credit for the idea to a photo I saw on Pinterest. Olive oil, salt, pepper, 425 degrees, 20 minutes. So easy, and soooo delicious! the edges were crispy, and the innards were soft and slimy the way I love my okra. I think next time I'll do 450 for 10-15 minutes, and I'll turn 'em over halfway through. I want to experiment with the crispiness. This was a whole pint of fresh okra, and we ate every last one of the little Yoda-ears!
I'd never met this company, GoPicnic, before, but it already feels like an old friend, you'll see why in a moment. I went on a little road trip the other day, and I could have used one of these. Food options within a mile of a highway are slim pickins for a vegan. While I disagree with the "complete meal" label since there's no complete meal without fresh green leafies, in my opinion, these little snack packs beat the pants off a small order of fries, which had been my vegan road trip standby heretofore.
The Black Bean Dip and Plantain Chips "meal" had me at plantain chips. I've never been a fan of pepitas, but I liked the other nuts and fruits. The bean dip was delicious, as expected, and the chocolate in each meal is GOOD -- creamy and rich, not waxy. Now of course I've got to sugar-detox again since I can't stop thinking about it, but such are the pendulum swings of a vegan.
When I was finished with this "meal" look what I found:
This is the inside bottom of the empty box. This would be especially nice at an actual picnic, sitting on a park bench or under a tree on a favorite quilt. This also makes me smile since anything reminding me of Mom gives me the warm fuzzies. See http://midlifevegan.blogspot.com/2012/03/treasures.html for the back story.
These little boxes do not require refrigeration, are gluten free and vegan, and are great for those unexpected moments when we have to grab something and go.
Looking at that gorgeous bowlful, I want to dive right into the photo and eat it all over again! As promised, I'm pleased to feature a delicious dish I made from the cookbook my friend, Linda, gave me for Christmas -- Simple Vegan, a compilation from Better Homes and Gardens. Thanks, Linda!
This embedded ad does not feature the actual book I'm trying to show you -- it's pretty close, so if you click on it, maybe you can search further for Simple Vegan.
I know, I am disappointed too that Google, who acquired the rights to the blogger ads, is not as well-equipped as Amazon, who was the company supplying our ads before . . . .
Well, interesting! Look at what Google came up with when I typed "Amazon" -- always an adventure.
Enough about business -- back to the food. The beauty of the Simple Vegan cookbook (besides the rad spiral binding which I love so) is that the recipes are indeed simple! This fresh pea salad calls for fresh sugar snap peas, quickly blanched, and frozen peas, lightly cooked. Since I often eat frozen peas when they are still frozen as a treat, and they taste like candy to my taste buds, I didn't feel the need to cook, or even thaw the peas. I just knocked the extraneous ice off them and tossed them in with the warm sugar snaps -- it was a great way to stop the cooking of those and keep them crisp too! The recipe also features shallots, and I had none, so I used red onion, sauteed to soften the bite. Because of the already sugary-sweet peas, instead of sugar, I only used a little drop of agave. I'd have skipped it altogether, but I knew it would be a nice foil to the tangy vinegar, and indeed it was! If your own -buds don't read frozen peas as sugar, you may want to actually follow the recipe. This salad was one I couldn't stop thinking of after one serving, so I kept going back every half hour or so until it was all gone. Eating piles of delectable veggies, and not feeling uncomfortably full, never gets old.
Usually, when I'm getting used to a new provider or procedure, I'll have something to complain about which will eventually resolve when the user-error factor disappears as I practice, but since I haven't practiced yet and it hasn't resolved, I'll enjoy one more complaint, er, comment: I don't really like what Google has done with Picasa's Web Albums either -- sometimes I can Pin one of my original photos on Pinterest, and sometimes I cannot. Well, now we're in business!
P.S. I also wish it was easier to figure out how to choose where the ads appear or maybe just how to wrap the text around them more attractively. Again, I fully expect to be much less vexed shortly, after I actually learn it!
I've been working fewer hours lately in general because of family obligations, but last week I had the privilege of working on the office's website! I researched and wrote portions of the site, and proofread the rest of it -- what was already there from the website designer -- in preparation for the website going "live" last Friday. It was so enjoyable and rewarding, and I know much more about our fabulous medical practice now than I ever have before. It's the first time I've done something like this, and I'm really proud of it and glad to have a new skill.
On the site you can see a little bit about what we do, and you can "meet" the wonderful, talented ladies with whom I work. I feel very fortunate to be a part of this team. Check it out: http://www.atlantafunctionalmedicine.com/
While you are perusing the site, don't miss the embedded blog:
Functional Food 4 Thought
You can find it under the "Patient Services" tab on the Home Page. You'll recognize that cabbage, I believe! I set up the blog so that all staff members, clerical and clinical alike, will be able to post. It'll be fun to see what we come up with.
I look forward to blogging more here at AMLV+ too -- I've got lots of photos of beautiful FOOD to share with you. Until next time . . .