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Wednesday, November 28, 2012

EnjoyingNOW

Man oh man. The past few days have been so good for me. I've taken intentional actions to cleanse my mind of stress and anxiety, and it has had unbelievable results. I've been practicing turning my phone and wifi off when I'm at home studying - it was the most amazingly wonderful feeling of being completely alone. It has allowed me to stop thinking about the next thing - tomorrow - next week - next month - next year - and focus on the things that I am enjoying NOW. My husband put up a beautiful Christmas tree for us this past weekend, and the last two days I've poured my [Trader Joes' Pumpkin Spice] tea and just sat down to enjoy it.


I've found that with a mind cleansed of all outside sources of stress, I am able to fully enjoy the beautiful things in my life now - our beautiful home, my big kitchen, and a bounty of fresh organic vegetables that was delivered to our door yesterday for just $29! Really nothing has changed with my circumstances, but I feel much more at peace as I shift my focus to God and, as the old adage goes, count my blessings.

From left to right: chard, lettuce, spring mix, sweet potatoes, mung bean sprouts, avocado, green bell peppers, carrots, celery, collard greens, and potatoes. YUM!
I was also lucky enough to receive my new pasta in the mail yesterday! We ordered black bean spaghetti and mung bean spaghetti - the only ingredients in both of these products are beans and water. They have 187 calories and 20.5 grams protein per serving! The best part? They're delicious and much more versatile than normal pasta.


I got a little creative in the kitchen last night and threw this together for dinner:

Black Bean Asian Pasta
1/2 package black bean spaghetti
6 brussel sprouts
1 1/2 c. chopped broccoli
1/2 red bell pepper
1/2 c. vegetable broth
1/4 c. vegan cream cheese
1 tbsp. vegan mayo
1/3 c. spicy southwest sauce
2 tbsp. miso
1 tbsp. ketchup
3/4 tsp. onion powder
1/2 tsp garlic powder
dash cayenne pepper
1 tsp. arrowroot powder (or corn starch)
wheatgrass, for garnish

Boil noodles according to package directions. While boiling, place brussel sprouts and broccoli on medium sauté pan with some cooking spray (I use coconut oil spray from Whole Foods). Let vegetables cook for 3-5 min. and then add vegetable broth. When heated through, add cream cheese, mayo, southwest sauce, miso, ketchup, and all spices. Let simmer 5-7 minutes or until it starts to thicken. Add arrowroot powder for additional thickening if necessary. After straining noodles, place in bowl. Top with sauce and fresh cut red bell pepper. Garnish with wheat grass.


Makes 2 servings.

Nutrition facts:
375 calories
26 grams protein

This was pretty delicious! I think the noodles would be good with plain old spaghetti sauce, but it was fun to try something more asian inspired. I also think they'd be a great base for pad thai or peanut sauce.  Also, you can really throw whatever veggies you have on hand in there.
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Last, but not least: check out Heather's blog, For the Love of Kale! She promoted PV Body, this awesome company that stocks deluxe sportswear at seriously discounted prices. You answer 10 questions about your style preferences, and every month they send you a fun new workout outfit! If you don't like it, you can send it back. Shipping is free, and you can cancel at any time. I signed up and paid $32 for a new workout top and bottom, along with a bonus free tank top! If you are in need of new athletic gear, there's no better way. Give it a shot.

I'll let you all know what I get when it arrives!

Til next time,
Vegan [Wanna-Be] Housewife

1 comment:

  1. Thank you for the shout out, beauty! <3 Your blog is awesome. Keep it up.

    ReplyDelete