Monday, May 14, 2012

How you do one thing is how you do everything.

I recently attended an inspiring Health conference hosted by two of my mentors in the industry.  On the second day, they presented us with this statement:
How you do one thing is how you do everything.
As soon as they said it, a light bulb seemed to go off for everyone in the room and they all nodded in agreement at this revelation.  They all seemed to get it.  But honestly, I couldn't figure out what it meant. How could the way I check my email, the way I spend money, or the way I dress have anything at all to do with the way I watch TV, the way I read a book, the way I eat or the the way I cook? 
How you do one thing is how you do everything.
It sounds so profound yet, how could it be true?  In an effort to figure out what this might mean, I started to break down the things I do on a regular basis.
When I check my email, I have all 3 of my email accounts open at once, I have facebook open, pinterest and usually at least one other blog or article open that I'm in the midst of reading.  So even when I'm "checking my email," I'm never just checking my email.  If something else beeps, rings, flashes or seems more interesting, I'm easily sidetracked and often lose sight of what I was doing in the first place... which was checking my email. 
This, I realized, is how I read books and how I watch TV.  If I hear about a good book, I have to have it... now.  I read it until someone recommends a different book that I just have to have immediately.  I buy that book and read it until I come upon a review of yet another book that I have to have... you get the picture.  So I read a lot of books without ever really finishing any of them.
When it comes to TV, I'm not much better.  My husband can't stand to watch TV with me (lucky for him, I don't do it very often) because I start out watching one show until a commercial comes on or I get bored and I turn the channel to look for something better (unless it's HGTV, in which case I shamelessly watch whatever show is on and don't even consider changing the channel).  We end up watching the beginning of one show, the middle of another, part of a 2 hour movie and the end of another show.   
How you do one thing is how you do everything.
But what about shopping?  Let's see... when I shop, it's usually online because I don't have the patience for dressing rooms or crowds and I love the satisfaction of being able to purchase something at the exact moment I decide that I want it. Anyway, I don't shop often, but when I do, it's a wallet draining shopping spree that includes almost everything on my wish list and anything else that catches my eye along the way.  In the end, I usually wind up returning most of it because the excitement has worn off and I start to remember all of the reasons why I would be better off just putting the money into my savings account. 
So what does this have to do with how I eat?  Well, I normally eat very healthfully.  But, when I splurge, it's an all out indulgence fest.  I buy my favorite foods and treats and prepare them in portion sizes normally reserved for family style dinners.  Before things get too out of control, I usually remember all of the reasons why I generally choose fruits, vegetables, whole grains and healthy fats and I end up throwing most of the indulgent food away.  Sound familiar?
How you do one thing is how you do everything.
If you follow my blog, you're familiar with the way I cook.  I find a recipe that looks and sounds good and I follow about 1/3 of it.  1/3 is adjusted to suit my personal taste. 1/3 is adjusted because I don't have the items on hand that are called for in the recipe.  The outcome is usually something that resembles the original recipe but totally suits my taste and I don't even miss the ingredients  that I had to omit or replace.
As for my personal style, it's a mix of inspiration from magazines/blogs, pieces in my closet that I love and the help of my stylist (and sister), Bryn of Byrdie (check out her blog here).  1/3 of my outfit is usually inspired by a magazine tear or post from a style blog.  1/3 of my outfit is adjusted to suit my personal taste.  1/3 is adjusted because, sadly, I don't have an Hermes Birkin, a Cartier Love bracelet or the adorable J.Crew heels that Olivia Palermo is wearing in the photo below.  So, I make do with the next closest thing in my closet.  
How you do one thing is how you do everything.
Normally I share my recipes with you, but in the spirit of this post, I thought it would be fun to share with you how I interpret my outfit inspiration and how, just like when you start with a recipe, you can usually come up with something pretty darn close and equally amazing with what you already have on hand.
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Olivia Palermo

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Yours Truly
Photo Credit: Bryn Sanders
What I learned from all of this is that I'm easily distracted, seek instant gratification and don't always finish what I start but that I'm also pretty resourceful and don't waste time on things that I don't have the patience for or don't enjoy.  And in the end, I'm usually happy with the results whether it be the dinner I made, the one item I end up keeping after a major shopping spree or the part of the book that I read first because it sounded the most interesting to me.

How you do one thing is how you do everything.

Have a great day!




Monday, May 7, 2012

Think of it as a dinnertime version of breakfast...

Whole Living had a recipe for Baked Eggs in Whole Roasted Tomatoes in their most recent issue.  I was talking to a (very talented) friend, Jemme Aldridge*, recently and she told me that she had tried it so I asked her to share her results.
Photo Credit: Whole Living
From Jemme:
The original recipe is from Whole Living.  Here is my version...
  • preheat oven to 400
  • slice off top of an organic tomato, scoop out most of inside
  • place tomato in baking dish
  • drizzle tomato with EV olive oil 
  • chop up a garlic clove, fresh rosemary, fresh oregano, thyme and sprinkle on tomato
  • broil tomato until tender (about 30 minutes)
  • crack an egg in tomato (sprinkle with sea salt & fresh cracked pepper )
  • broil again until egg is cooked (only a few minutes )
  • serve over couscous, salad, asparagus, etc...
I love cooking the egg until it has the texture of a poached egg, so that when you break into it, it becomes like a sauce for whatever is below.  The picture below shows it over Moroccan couscous.  Think of it as a dinnertime version of breakfast...
Photo Credit: Jemme Aldridge
This sounds delicious.  Thanks for sharing, Jemme!

Have a great week,
 

*When you click through to Jemme's blog, you will see a warning that you need to accept to view her blog.  This is just due to the nature of some of the beautiful artwork on her site.
  

Monday, April 30, 2012

I bet you've never had this in your lasagna before...

I found this recipe for Mexican Lasagna through a Pinterest post (you can follow me here for links to delicious recipes... some that I have tried and some that are still on my "to try someday" list). 

I followed the lasagna recipe pretty closely except that I used cashew cheese instead of the shredded Mexican blend that was suggested since I'm trying to be vegan-ish (which means I am not fully committing to giving up cheese but I'm trying my hardest to eat much less of it). I used a recipe for cashew cheese that I found here.* I omitted the onion powder and the Dijon mustard because I didn't have any and I used water instead of vegetable broth but other than that, I followed the recipe* as written.









To be fair to my husband, I did put cheese on top of half of the lasagna. After all, it's my choice not to eat cheese and I don't want to impose that on him.... plus I thought he would then make the assumption that there was cheese throughout since I didn't tell him that I substituted cashew cheese for real cheese! It worked.


For some reason, whenever I make lasagna, it never seems to turn out in those neat little layered squares they show in the pictures alongside the recipe. Hmm... I'll have to work on that. It still tasted good though. Next time, I think I'll add more veggies... maybe some spinach, carrots and zucchini.

Tonight, I'm making Mexican Lasagna Stuffed Peppers... which basically just means that I'm going to stuff a bell pepper with the lasagna from last night. 

For those of you that didn't even click on the link for the cashew cheese because you think you won't like it, consider this... my husband loved it and he doesn't even like cashews and, as I said above, he didn't even know or suspect hat I had substituted cashew cheese for real cheese (Sean, if you're reading this, sorry for not telling but you did say you loved it). And for those of you that think it sounds too difficult to make, I promise you, it's really easy.

1. Soak the cashews for at least 30 minutes
2. Combine the balance of ingredients in a bowl

3. Blend in the food processor and Voila... you have Cashew Cheese!
This is what the final product looks like...

The cashew cheese recipe I used called for basil and lemon juice (perfect for a lasagna) but you can certainly use your imagination to flavor your cashew cheese to best suit whatever it is you're making.

In my search for a cashew cheese recipe to use for my lasagna, I came across these recipes that I can't wait to try!


If you make the lasagna or any of these cashew cheese recipes, I hope you will share your comments here or on the Fresh Equation facebook page.

Have a great week!






*when you click on the link for the cashew cheese I used, you will notice there is another lasagna recipe. I have not tried this one yet but it looks good!

Monday, April 23, 2012

Find Out How You Can Heal Your Body and The World… With Food!

I’m inviting you to join me in the first-ever Food Revolution Virtual Summit. 
Bestselling author John Robbins is personally interviewing 21 people who are leaders in movements for healthy, sustainable, humane and delicious food.  And you can join in -- for FREE!    
From April 28-May 6, there will be three interviews broadcast daily.  You’ll get cutting edge disease-beating, health-activating, age-reversing information.  These tools can help you and your family to thrive and to make a difference in the world.

Get more info on the amazing speakers, and register today:  The Food Revolution Summit

You’ll get training, inspiration and practical know-how from modern day heroes of health and sustainability.  You’ll get answers to burning questions, tools for dealing with family and peers, and practically useful insights, ideas, motivation and tips, all from the comfort and convenience of your phone and computer.  And the best part?  All of this is FREE.


Welcome Aboard,
           


P.S.  Please join us and discover what these fascinating people can share with you to help you and your family thrive.  2012 Food Revolution Summit

Monday, April 16, 2012

If you can't beet 'em, eat 'em...

I love beets but they do take some time and effort to prepare… and you can turn your hands and everything around you red if you’re not careful.  I was excited when I recently discovered Love Beets at Whole Foods because all the prep work has already been done.  They come peeled, pre-cooked and infused with different flavors like Honey & Ginger, Sweetfire and White Wine & Balsamic Vinegar.  My favorite ways to eat them are in salads, over quinoa or in smoothies or juices.  

Click here to read about all of the health benefits of beets.
Click here to find a store near you that carries Love Beets.

Have a great day!
PS- If you are preparing whole beets at home, I recommend using a plastic cutting mat or board.  Wood cutting boards stain easily.  I also put plastic sandwich bags over my hands so this doesn't happen...
photo credit:  http://soupruary.blogspot.com