Living an Exceptional Life #62

By Rhonda Jones

So, I must confess. I am not always perfect. I never eat anything from an animal but I have been known to eat chocolate when stressed and chips at Mexican restaurants. During the fall when I was stressed trying to do ten things at once and getting ready for the holidays, my eating habits were not always the best. I found myself living off of protein bars (vegan, of course) and vegan cookies at times. Going to banquets and dinners just made the problem worse because there would be little to eat and I would sometimes come home hungry and eat a frozen dinner. My weight went up and my energy went down.

So, I took stock in January and realized that I needed to get back to the basics of eating a healthy diet. I started eating more potatoes and non-starchy vegetables. I tried to include lots of fresh vegetables in a salad every day and I made sure that I had plenty of fat free dressing.

The result is, I have lost weight and feel really great. In just a few weeks, I can tell that I am healthier and stronger. The whole food has made all the difference in the world and has taught me a great lesson. I need to listen to what I tell others which is to eat whole, unprocessed plants. I really enjoy fresh fruit and salads with lots of leafy greens. Both contain lots of vitamins, minerals and fiber. Of course greens are a powerhouse of nutrition and should be eaten every day.

Most of my meals are quick and easy but sometimes it is fun to do a little cooking too. Here are some fun recipes worth taking the time to make and enjoy, just remember to add those raw veggies to the meal.

I got this recipe on a FB site so not sure who to credit it to but I love the results. I might need to have a contest to name the recipe but, for now, I am just going to call it cauliflower extravaganza. This is great on a baked potato with the Game Changer cheese sauce recipe that I wrote about previously. Call me for the recipe if you missed that issue.

Cauliflower Extravaganza

1 bag frozen ground cauliflower

1 medium onion chopped

One package low salt taco seasoning

One tablespoon low sodium soy sauce

Saute the onions using some water in the pan to prevent sticking. When the onions are translucent, add the cauliflower and saute the onion and cauliflower and add water as needed to prevent sticking. Cook the cauliflower according to your taste. If you like it completely soft, cook longer or a short time if you like it firmer. Add the taco seasoning and the soy sauce and cook through about five more minutes. This is a wonderful meat substitute. I like it on potatoes but have also added it to salad and makes great tacos. Use it as you would ground meat.

Chickpea Blondies (for that sweet tooth)

1 can chickpeas, drained and rinsed

½ cup peanut butter

1/3 cup maple syrup

1 teaspoon vanilla extract

¼ cup oat flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup dark chocolate chips

Preheat the oven to 350 degrees and line a baking dish with parchment.

Blend the wet ingredients together then add the dry except for the chocolate chips. Fold in the chocolate chips after the mixture is blended. Spread the batter evenly in the pan and bake for 20 to 25 minutes. I used a bread pan but you could also use and 8x8 pan. Cool completely before slicing. These are amazing!