What’s for dinner: eat your greens

Tomorrow is officially the first day of spring! To celebrate I challenge you to eat some greens everyday this week and notice how you feel. I find if I buy a big bag of greens at Costco it makes me motivated to get through it before it goes bad. Greens don’t just have to be leafy- broccoli, asparagus, peppers, green beans count too! 

We are having a Green Day around here and started the day with a bed of sautéed greens for a left over bean burger, a little cheese, salsa and fried egg on top. 


After a quick hike we had a smoothie with a cup of spinach, strawberries, 1/2 banana, water and a scoop of powdered gelatin.


Lunch was leftover chili with green peppers and an avocado. 

Dinner is shredded chicken over Asian slaw salad. 

The nature of spring is to flourish. I hope you are feeling that way! 

Here’s what’s on the menu this week:

(Hubby requested) BLT with roasted pepper and tomatoes soup with a few handfuls of baby chard thrown into the soup

Kale salad with cilantro tuna

Surprise meatloaf (this has a hidden hard boiled egg inside I’ll post a picture and maybe recipe after my husband makes it) with a side of asparagus and a few veggies hidden in the loaf too.

Rice cakes (not the stale crunchy kind) with steamed broccoli 

What are your favorite green recipes? 

What’s for Dinner, Preparing for Spring

Sorry for the late posting I was trying to take a break from screens as much as I could after the time change to help with the transition. So far so good around here. I think the key was having everyone staying up too late on Saturday 🙂

Happy “worm” full moon last Friday also. My daughter and I started watching the moon just about a year ago and have really enjoyed learning what native cultures have named the full moons of each month and what they represent. The worm moon is so named because March is the month when the ground starts to thaw and soften allowing the worms to move to the surface and giving birds their food source back. It also means that garden planting is just around the corner! If you don’t have a garden or space for a garden I encourage you to try growing something even if its in a pot, the wonderment and deliciousness never cease to amaze us. I was just reading last week that traditionally peas are sown on St. Patrick’s day. We might give that a go.

sugar snow

Its a strange sight to see snow again, it was kind of nice believing that winter was over now that we had adjusted to warmer weather. These March snows actually help the sap move in the maple trees to give more maple syrup. I just recently found this granola recipe and its the best one I’ve tried out, super yummy and delicious, if you want to pay homage to the maple syrup season this is a great recipe for it! Are you feeling your body’s own internal movement of fluid? Anxious to be outside? That’s the liver qi rising up and out after our winter rest. You can learn more about what that all means and how to get the most out of Spring at Yogapuncture for Spring this Saturday afternoon 3-6p at OhmMother Yoga. I’d love to see you there!

Here’s what’s on the menu this week around here:

Beef Chili

Mushroom Raveoli with spinach and mushrooms

Black Bean burgers

Cod and almond green beans

What are you cooking?

Preparing for Spring

My daughter scampered into our bedroom this morning early as the sun was just thinking of rising. As she burrowed under the covers she said, “Mama I hear the birds chirping.” Half asleep I replied, “Uh-huh” and snuggled her close and fell back asleep. An hour or so later as I opened my eyes for the day the first thing I saw looking up and out the window was clear blue sky.

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At drop off for school this morning it was undeniable that the “sugar snow” we had last week has awoken the grass and everyday it gets greener. It feels like spring is awakening around here.

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I feel it inside of myself as well, a certain kind of renaissance is happening. I feel inspired and motivated.

In Chinese Medicine the natural state of the Liver energy is to flourish. The liver has a hand in helping all systems function most optimally so it is especially ideal to let the liver flourish. The spring is when the liver and gall baldder are most active.

If you missed Yogapuncture for Spring in Crystal Lake last week you have two more chances to come to class. Next Saturday March 18th at Ohm Mother Yoga in West Dundee and Saturday March 25th at Blu Rain Yoga in Antioch.

Join me for gentle, mindful movement to improve circulation and cleanse the internal organs. Learn gentle ways to cleanse the liver energy. Leave class feeling a little lighter ready to flourish this Spring. I can’t wait to see you there!

 

What’s for Dinner Preparing for Spring

I didn’t make a shopping list last week because we had so many left overs from my daughter’s birthday party and extra odds and ends around the house. It was kind of fun to be creative with what we had, clean out the fridge and not waste food.

Sometimes dinner looks like this and that’s ok 🙂

left over garlic soup with a side of chicken quesadilla or cauliflower grilled cheese with shredded pork, rice and beans for the kids on a messy dinner table

left over garlic soup with a side of chicken quesadilla or cauliflower grilled cheese with shredded pork, rice and beans for the kids on a messy dinner table

I taught Yogapuncture for Spring in Crystal Lake Friday night over at Bonnie’s. It was, as usual a lovely evening and we talked a little about spring foods and how to keep a happy, healthy liver energy. (there’s two more opportunities for Spring yogapuncture this month at OhmMother Yoga  in West Dundee and Blu Rain Yoga in Antioch too)

Because we are in transition dinners will have some yellow foods to nourish the spleen energy (the spirit of transition) some warm foods since its technically still winter and some green and lighter foods of traditional spring.

What are you in the mood for, for dinner?

Crock pot spaghetti squash and meat balls (first time giving this recipe a go but I love the concept)

Almond crusted salmon with garlic mustard aoli on a bed of lemony creamed spinach (look for a recipe this week)

Pork Chops (they were on sale at the farmer’s market, I’ll be cooking them and serving them alongside some asparagus and mashed cauliflower)

Skillet Gnocchi with white beans and chard (one of my favorite dinners!)

Homemade Rueben sandwiches

Illness as Meditation 

My little bear is quite sick, it seems he’s saved a whole winter’s worth of sickies for right now. Being a little one’s everything can give someone quite a lot of time to think.

It’s hard being still. I’m not good at it. I don’t think most Americans are.


Last week we spied our tulips peeking out. Oh no! I thought, it’s quite possible we will get a frost or snow. So I gathered stray leaves and made blankets for all the sproutlings confused about this mild winter. Why don’t I extend that same level of compassion to myself? Nothing in nature is always blooming and yet we skimp on restoration for ourselves and then wonder why we are always so tired. 

Spring is a becoming. Hardy plants grow deep, strong roots. Illness is not comfortable but it happens. Perhaps running from pain and unpleasantries makes us weaker and more frail. Like the hardy plants, leaning into it makes us stronger. 

Join me Friday in Crystal Lake for Yogapuncture for Spring. We will be working on keeping strong roots in the spring, working with the emotion of anger and talking about what it means to cleanse. There a few spots left just for you 🙂 

What’s For Dinner Week 5

Am I the only one walking around in redundant awe of how warm and sunny it is in the middle of February?! Wow, its seriously blowing my mind in the best way. In tribute to this spring like weather I’ve included some springy dinners for this week balanced with some slow cooked shredded chicken burritos and pulled pork sandwiches. Enjoy that sunshine!

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What’s for dinner this week?

Pulled Pork Sandwiches with shredded cabbage

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Fish Tacos with Mango Kiwi Salsa

Chicken Burritos with Cilantro Lime Rice

lasagna

Spinach Artichoke Lasagna

 

 

 

Mango Kiwi Salsa

We’ve been having such an unusual “winter” this year. I hope you’ve been enjoying the mild weather and sun shine as much as I have. This salsa was inspired by the season of transition from winter to spring. The flavor of winter and the kidney system is salt, the flavor of the spleen system and transitions is sweet, and the flavor of spring and the liver system is sour. This salsa has a little bit of each flavor and its quite tasty and easy to make. You can enjoy it all through the spring time too as the sour flavors and cilantro have a gentle detoxifying effect on the body. We enjoyed it yesterday at a very special Yogapuncture for Balance with couples, hosted by Jill Eggert at Malooley Chiropractic in Cary.

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What you need:

2 Mangos, cubed (spleen)

3 Kiwis, cubed (Liver)

1 punch of cilantro chopped (Liver)

Juice of one Lime, or more to taste as you desire (Liver)

A pinch of salt to taste (Kidney)

Corn Tortilla Chips (Spleen/Kidney)

What you do:

Mix everything together and let stand. Eat at room temperature. Refrigerate to retain freshness, eat in 1-3 days. Enjoy!