Disease-Proof Your Child/ Day 9

Hello everyone! Working on art projects--so I've been busy last few days. I spent a glorious morning at the Denver Art Museum. What a great place to get lost!!
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So let's have a drum roll please for the best dinner in the whole DPYC book!! This is what we had:
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Purple Potato Salad
Veggie Meat Loaf/ with BBQ Sauce on top

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My Purple Potato Salad was not purple--but it was still awesome!! They only had green cabbage at the Whole Foods Salad Bar, and I only needed a little so that is what I got. I admit that I added a tad more mayo than was required, but this dish was FABULOUS!! We both absolutely loved it and gave it an A+.
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The Veggie Meat Loaf recipe called for ground steak--and I didn't want to use meat, and I didn't have some of the ingredients, but I had lots of stuff on hand--so I just started tossing stuff in the bowl! It actually turned out great! Here is the recipe I used--which is different enough from the book to share with you! I know I'm supposed to make the recipes as is, but I am getting a little cocky with my new cooking skills!! ha he!! A+ meal!! The BBQ sauce is a MUST!!

Jana's Veggie Lentil Loaf
1/2 cup minced walnuts
1 tsp low sodium soy sauce
1 onion minced
1 cup minced portabello mushrooms
2 cans lentils (one pureed/ one whole)
1/3 cup oatmeal
1/3 cup cooked brown rice
2 cups minced spinach
splash of low sodium v-8
4 garlic cloves minced
1/2 cup parsley minced
1/2 cup red pepper chopped
1/2 cup celery chopped
lots of black pepper
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I sauteed the onion, garlic, mushroom, red pepper, celery in a smidgen of olive oil then mushed all ingredients together, put it in a loaf pan and I baked it at 350 for 50 minutes.
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It was really good!! I served it a nice salad with Dr. F's Balsamic Vinaigrette from Eat for Health, and I YES, I made cupcakes again!! Great combo dinner platter!! YUM!
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Disease-Proof Your Child

No post today! Had too much going on yesterday to cook. Whole Foods Salad Bar is such a treat!! See you tomorrow...
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Disease-Proof Your Child/ Day 8

What a fantastic dinner last night!! Disease-Proof Your Child is definitely not a weight-loss book. I did not expect to lose weight on this book, but I have also not gained any weight back. Not even one ounce. My problem in the past has been losing weight and then gaining it right back. So this blog is my attempt at teaching myself how to cook, how to maintain a healthy weight--but in a fun and totally satisfying/ tasty way! So far, so good! This has been an incredible experience!! I have learned so much--just by picking up and doing it. Not just reading, but doing. Come and join me!! I love to hear your comments, and again thank you all for reading!!

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Last night we made:

Eggplant Sicilian

Wild Rice and Broccoli

Fuhrman Fudgsicles

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The Eggplant Sicilian was out of this world yummy--and pretty easy to make. I didn't quite understand from the instructions how I was supposed to layer, so I sort of winged it. But it turned out great! Very tasty, very filling--we gave it an A. The Wild Rice and Broccoli was super easy and really good too. Very simple side dish. Not alot of flavors going on--which was good. The wild rice and broccoli were enough. We gave it an A. They went very well together!

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The Fuhrman Fudgsicles were super rich--and just not our thang. I had to run them under hot water a long time to get them out--and they were sort of melty by then. And, we are more ice-cream-in-a-bowl type people, than ice-cream-on-a-stick type people. It was super rich from the nuts and I think overall we like the lighter ice creams--with more fruit. I did however, throw some tangerine juice into a few of the popcicle makers and they were super yummy!! I called them Tangerinsicles!!

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Pics are:Plate of Wild Rice and Broccoli, and Eggplant SicillianFuhrman FudgsiclesTangerinsicles

Disease-Proof Your Child/ Day 7

Hi All,
A friend on the Dr. Fuhrman website discussion board took the time to figure out the nutrition content of my Jana Banana Carrot Cupcakes!!
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Below is the complete nutritional information she got with % daily values in parenthesis. The sodium content is based on using low sodium baking powder (which I did not know existed), and regular baking soda, however if you used a low sodium baking soda substitute it would be less:
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Nutrition Facts/ Jana Banana Carrot Cupcakes
Serving Size 113 g (1 cupcake)
Amount Per Serving
Calories 251/ Calories from Fat 89
%Daily Value*
Total Fat 9.9g(15%)
Saturated Fat 0.9g(5%)
Trans Fat 0.0gCholesterol 0mg(0%)
Sodium 180mg(7%)
Total Carbohydrates 39.3g(13%)
Dietary Fiber 4.6g(18%)
Sugars 24.8gProtein 4.8g
Vitamin A 37%
Vitamin C 9%
Calcium 5%
Iron 8%
*Based on a 2000 calorie diet
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Very interesting!! I ate 3 of them yesterday!! Ha ha ha!! But I worked out pretty hard, so I guess I am even. They are so good--I gave a few away to a friend and now I think there are 2 left. We will savor every crumb! Sooooo back to Disease-Proof Your Child--here is what we made yesterday:
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Carrot Cream Soup
Sushi for Your Tootsie
Flax/ Oatmeal Bars
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Ok, the Carrot Cream Soup was just very bland. It was not unpleasant, just very bland. I'm not quite sure how you could wake it up? Maybe some herbs? But I guess it was good with the sushi because we used tons of wasabi so it was good having something mild to eat too. I gave it a C, Haze refused to comment, but on the upside--Alfie, Dingo, and Violet (our family dogs) gave it an A+!! So none of it will go to waste!!

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Sushi for Your Tootsie was yummy!! We just love sushi and this was fun to make. I went to Whole Foods and got edamame, nicely shredded carrots from the salad bar, plenty of wasabi, and some salmon to go with it. We also made Chef AJ's Hail to the Kale--yes again. Great meal!! A+

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The Flax/ Oatmeal Bars did not turn out right. From the recipe you are supposed to "dehydrate" them in the oven at 200 degrees for 30 minutes. And mine were still a soggy mess even after an hour. I think the recipe called for too much liquid. And I am not sure from the recipe how they are supposed to be at the end? Dry? Formed together? Anyway, they tasted pretty good--but could never get them cooked or "dehydrated" right. I gave them a C- We were ok with that though, because we were forced to eat more of the Carrot Cupcakes!! The picture looks pretty good, but underneath they were mushy...
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Disease-Proof Your Child/ Day 6

Aaaaah what a nice weekend!! I worked out with my group at Red Rocks (sooo fun), Haze and I worked on our artwork, we watched movies--and I took a small break from cooking!! So no recipes from Disease Proof today. We went out to dinner with friends on Friday night--and had soooo much fun! We had sushi! We started with edamame (no salt) and a big salad. Then we had a variety of vegan sushi, and some fish too--all made with brown rice. It was fabulous! I took the wasabi, and instead of blasting it with soy sauce like I normally would--I mixed it with water and then just a pinch of low-sodium soy sauce. Really good !! Saturday we had lunch at Whole Foods Salad Bar--and I am really starting to see Dr. Fuhrman's influence there. (He has been working with Whole Foods.) The Salad Bar had more whole grains, no salt beans, and some really nice kale dishes too. It was such a treat!! Last night we heated up some frozen soup (The African Lentil from Eat for Health) and I was craving carrot cake so I took Dr. Fuhrman's Healthy Chocolate Cake recipe from EFH--and came up with my own Carrot Cupcakes! I think it is ok to post the recipe since I totally changed and modified it around and made it my own. If you make them--let me know what you think!!
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Jana Banana’s Carrot Cupcakes with Cinnamon Raisin Icing (makes 12 cupcakes)

Cupcake Ingredients
1/2 + 1/3 cups whole spelt flour
1/2 teaspoon baking powder
1-1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1-3/4 cups pitted dates
1/2 cup soymilk
1/2 cup pineapple chunks in own juice, drained
1/2 banana
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 small carrot, cut into chunks
3/4 cup shredded carrots
1/4 cup shredded zucchini
1/4 cup dry currants or raisins
1/2 cup chopped walnuts

Cinnamon Icing Ingredients
1/2 cups raw macadamia nuts
1/2 cup soymilk
1/3 cup raisins
10 brazil nuts
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon Caramel Extract (optional)

Preheat oven to 350 degrees
Mix first six ingredients in a small bowl (from flour to nutmeg). In high powered blender, add next 7 ingredients (from dates to small carrot cut into chunks) and puree. In a large mixing bowl mix all ingredients together and blend well. Spoon the mixture into a muffin tin (lined with paper cupcake liners) and bake for 35-40 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

To make icing puree all icing ingredients until smooth using a high-powered blender. You may need to add a few extra nuts or a little more soymilk to get the proper thickness. Spread on cooled cupcakes. Bon appétit!