Food Happens Everyday

Chris and I have been interested in eating healthy for many years. I gave up meat for two years while I was teaching middle school, and it was a great experience, but it didn’t stick. And I wasn’t eating especially healthy vegetarian, with lots of sweet cereal and Taco Bell black-bean and cilantro rice burritos. Chris has also been searching for solutions to her serious stomach issues and first eliminated meat from her diet a few years ago before her celiac diagnosis. Along the way, there were a few books that I read that made an impact on me. The first was Michael Pollan’s book “The Omnivore’s Dilemma” followed by “In Defense of Food.” Both books challenged the diet culture all around us as well shedding light on the marketing machine that drives a lot of how we feel about what we eat and ultimately what we actually eat. A lot of what Pollan has to say can be found in a really interesting article he published in the New York Times back in 2007. I also read a book called “Grain Brain”

One week into our 2019 food adventure, and we are taking another big step - transitioning from dairy-based Greek yogurt (which I love!), to plant-based yogurt. At the end of last year (2019) we gave up milk, which means I gave up my obsession for Cheerios and Corn Chex as a night time snack - emotionally painful! OMG I am skeptical and borderline dramatic about taking this step with yogurt, but nothing lost in trying. So first we went for the Kite Hill brand of an almond-based yogurt. I made lots of ugly faces when I ate it, but Steve liked it. Or at least he pretended he did to try to shame me. I'm not a big fan of the almond milk taste in general or of the taste of anything almond other than the pure nut itself, so no surprise here. I did not give up though, and engaged in my second taste-test experiment with Forager brand Cashewmilk yogurt. Guess what? I liked it! So with a simple taste test, and a willingness to get beyond my adult-set-ways of eating, I found a good replace

Gluten-Free Corn Muffins While we are focused on eating healthy, I still need options for a Saturday evening snack that provides some comfort and substance. This weekend, I found one such option in a family favorite! I love a warm, freshly made moist corn muffin, especially as an evening snack, with a pat of butter and a little touch of fruit preserves, or just a little drizzle of locally made Hawaii honey (from Hilo's Farmer's Market!). Here is a quick, gluten-free recipe with simple ingredients that is quick to make.   Ingredients: 1 cup gluten-free flour (I usually use Bob's Red Mill) 1 cup gluten-free corn meal 1/8 cup granulated sugar 1 teaspoon gluten-free baking powder 1/2 teaspoon salt 2 eggs 1 cup almond milk or other dairy-free option 1/4 cup vegetable oil Once you mix, distribute evenly into 12 cupcake cups. Bake for 20 minutes in 425 degree oven (always preheat oven when baking). Watch them around minute 18 so that they don't over-brown. 

After years of saying that I wanted to make some carrot ginger soup, but not really being sure I would like it, I finally tried it (with lots of encouragement from Chris who said it was her favorite!). And wow is it amazing! Simple and easy to make, creamy with the right mixture of spices. It took a few attempts to dial it in but I think this one is perfect. This recipe makes enough for two, and you can simple multiple the amounts to make more servings. BTW, most recipes call for some kind of cream in the soup, but you don't need it. Ingredients: Two (2) tablespoons olive oil One (1) cup chopped carrots One (1) cup cubed butternut squash Half (0.5) cup chopped onions Two (2) cloves chopped garlic One (1) tablespoon chopped ginger Salt and pepper to taste One (1) tablespoon vinegar Three (3) cups veggie broth One (1) cup water Instructions: Heat olive oil in medium sized pot over medium heat and add onion. Sauté for five minutes. Add garlic and ginger, sauté for thre

The smell of freshly cut ginger takes me to a happy place - it literally makes me smile! It’s such a soothing aroma. My mother swears by its medicinal properties. Not everyone connects with the same smells though so it’s fun to discover your specific smile points - those simple joys of ingredient smells, flavors, and textures that determine your taste preferences. My three favorite food smells and flavors are cilantro, ginger, and Indian curries. In terms of food textures I am not one for overly saucy foods - which Steve loves, but I am obsessed with crunchy things like crackers, toast, tortilla chips, dry cereals and even the crunchy semi-burnt rice on the bottom of a Puerto Rican rice dish (all gluten-free of course!) I remember as a kid that my papi (father) would save me the scrapped bottom o f a rice pot. That memory of food and family is so special and personal. I just talked to my 85 year old papi this morning and I know that I am blessed to have him in my life! Food and

OK, so we're on this journey together but that doesn't mean we will agree that all things are equally delicious. Like the cold overnight oats that Steve posted . 😑  I do have deep appreciation though for freshly made hot oatmeal, with chopped walnuts and honey drizzled on.  Yummy and filling! This morning though, I opted for a fast and waited until lunch to eat. Remember all of those years of hearing how important it is to always eat your breakfast?  Well, there is a lot of benefit to periodically skipping breakfast and allowing your body to have a good 15 to 18 hour fast. We've been doing this on Sunday mornings for several weeks now; skipping breakfast and opting for lunch after returning from church.  We have both found that we feel better, almost like resetting our digestion.  So much of my past unhealthy eating patterns have come from munching out of habit as opposed to waiting to feel hungry. The other benefit of eating healthy and intentionally is how much more I

Overnight Oats with Pineapple and Honey Overnight Oatmeal is one of the easiest and healthiest breakfasts you can make. The only tricky part is remembering to do the preparation the night before. Ingredients: One (1) cup old fashioned rolled oats (make sure they are gluten free if you are sensitive) One (1) cup almond milk, or half (0.5) cup almond milk and half (0.5) cup water Half (0.5) cup of fresh or frozen fruit, such as blueberries, peaches, strawberries, bananas etc. (optional) One (1) or two (2) tablespoons of honey; some fruit is sweet enough to not need any honey, especially ripe bananas (optional) Handful of healthy nuts like walnuts or sliced almonds Steps: In a glass or food-safe plastic container, add the oats and all the liquid. The liquid should just cover the oats. Add the fruit and honey. Put the lid on the container and put it in the refrigerator overnight. In the morning, add nuts (if desired), stir and enjoy cold, or heat it in the microwave to hav

Today was the first day of our food journey in 2020. Our first meal today was spent with family enjoying the awesome New Year's Day breakfast buffet at the Moana Surfrider hotel - an unusual luxury! There are lots of vegetarian options. We had veggie omelets (we are still eating eggs and a little cheese), salad and fruit. I also had some potato salad and miso soup - this is Hawaii.  Both of us were still feeling some after-effects from our New Year's Eve cake binge, but we started our year doing what's most important to us - talking with family under the banyan tree in the courtyard with the beach and ocean in view. This ended up being both our breakfast and lunch, followed by a long nap as soon as we drove back home! For dinner, we decided to make a go-to meal that is simple and yummy. I do most of the cooking and tonight was no exception. I made a broccoli and mushroom stir-fry with brown rice noodles and a green salad with tomatoes, carrots, cucumber and sunflower

This meal is simple, nutritious and delicious. It is perfect for a dinner after a busy day. Make it with a green salad for a completely plant-based meal that will leave you feeling great! Ingredients (for 2-3 servings): Two (2) brown rice ramen noodle cakes (like these ) One (1) medium sized broccoli crown Eight (8) oz of brown or white mushrooms Half (0.5) cup of chopped white or yellow onion Two (2) cloves of chopped garlic One (1) tablespoon (more or less to taste) of finely chopped or minced ginger Three (3) tablespoons (more or less to taste) of gluten free soy sauce or tamari Three (3) tablespoons of olive oil One (1) teaspoon of corn starch (optional) Steps: Prepare the ramen noodles according to the package directions; boil them, separate with a fork as boiling, boil until tender, then drain (you can do this while doing the next steps) Heat the olive oil over medium to medium high heat and saute the onions for a couple of minutes Add the broccoli, garlic

Gluten-free cake from Cake Works Bakery, Honolulu 2019 was a culminating year for food trauma - yes food trauma! After years of intestinal surgeries, becoming ill from what seemed like an ever changing set of reactions to random food, and a late-in-life diagnosis of celiac disease, I was beside myself. If you know me, I love food and I love chocolate-chip ice cream even more. My husband joined in my several year journey of trying to self-diagnose since the involvement of multiple doctors across three states yielded no clear answers. So we went vegetarian, then we eliminated fried foods, then we eliminated milk, and soon enough eating became a chore and a constant disappointment. And so with multiple internet researches later, along with book reads such as Grain Brain and others, we end 2019 determined to drastically change our eating habits, while focusing on remaininghealthy while still loving to eat. So we invite you to follow us throughout our journey in 2020 where we focus o

We started this blog to document our one-year journey toward a new food-based experience. We don’t believe in diets or new year resolutions. Instead, we believe in eating as a integral part of a shared life, and we want to experience eating the way it was intended. We want to eat healthily and we want to enjoy what we eat. And we believe that the best way to eat healthily is to eat a variety of whole foods, mostly plants, limiting processed foods and added sugars. We might explain the science behind our decisions. But mostly we believe that our bodies know what is best. It’s just that we’ve had our nutritional preferences manipulated through marketing. We hope that this focus on eating the way our creator intended us to eat will help to reset our relationship with food, and make us stronger - physically and mentally.