Raw Vietnamese Spring Rolls with Spicy Peanut Sauce

Vienna has a lot of street food.  There is one place in particular that has these Vietnamese spring rolls that I always see people walking around with.  They look so delicious and I am always tempted to get them. After a movie with the hubby the other night, we were scrounging around the city for something quick to eat and my mouth started watering at the thought of those rolls.  We walked to the place and I asked the nice little man for an order when he so nicely told me that they had shrimp in them.  I'm allergic to seafood and get violently ill if it even touches my food, so that was not an option.   My response: WHAT??? But I want them, can't you make them without shrimp?   Him: no, with shrimp only.  Me: Ugh.  Fine, give me some of that rice and those bland veggies then.  Needless to say, I was a little pouty.  When I got home I started looking up recipes to make my own and was very pleased to know that I could actually get the ingredients at the store.  Almost every recipe I found had shrimp in it, so you can use it if that's your thing.  You can also cook the veggies before putting them in your rolls, but I liked the idea of using fresh, raw veggies for a nice crunch.  If you are allergic to peanuts, you could make a spicy sauce with hoisin, or just use a store bought sweet and sour sauce.  Anyway, I hope you all enjoy these, I know that I sure did!

PS- these get kind of gummy the next day, so I would only make the amount that you are actually going to eat.  If you are making them for a party, you could just prep the veggies and noodles the day before and actually roll them the day of the event. 

Raw Vietnamese Spring Rolls with Spicy Peanut Sauce

Ingredients:

Spring Rolls

• 1 package "glass noodles" (also called rice noodles or rice vermicelli)
• 1 package rice paper wraps
• 1 carrot, shredded
• 1 small cucumber, peeled into strips with a peeler
• 5 radishes, sliced into matchsticks
• 1 cup white or purple cabbage, shredded
• Mint or Thai Basil leaves (optional, see note)

Note: Thai basil is different than normal basil that you put in some Italian dishes, make sure you purchase the correct one.  Most of the recipes called for mint leaves for freshness.  We used about 2-3 whole mint leaves per roll and found this to be extremely overpowering and picked it out.  I would suggest chopping both the mint or basil very finely and sprinkling just a little into each roll so they are not overpowered.  

Spicy Peanut Sauce

•  2 tbsp. crunchy peanut butter
• 2 tsp. chili paste (more or less depending on how hot you like it)
• Juice from one lime
• 2 tsp. ginger paste or 1 inch of fresh ginger, chopped finely
• Soy sauce

Directions:

1.  Prepare all your vegetables and set them aside.

2.  Get a large bowl and fill it with extremely hot (but not boiling) water.  Place your glass noodles in the bowl and let them sit for 5 minutes.  As soon as the noodles are soft, they are ready.  Drain the noodles and set aside. 

3.  Remove your rice paper wraps from the package, and create an assembly line for wrapping.  Have a large bowl of very hot water on the left, your drained rice noodles, your vegetable platter, and a place to roll the wraps.  Use a smooth surface so your rice papers don't rip, a smooth cutting board, a piece of parchment, etc.  You are ready to roll!  Haha :)

4.  Dunk your rice paper wraps in the hot water, count to 8, and take them out.  Lay the wrap on your rolling surface, being careful not to tear them.  If it does tear, it is no big deal, just keep going. 

5.  Place a small amount of the glass noodles in the center of the wrap, making sure to leave space at the top and bottom of the wrap  so that you can fold it. 

6.  Place your veggies in layers on top of the noodles. Try to pack them tightly, and not too much filling.  Keep the space at the top and bottom for rolling!

7.  Fold the top edge and the bottom edge inward toward the center of the wrap. 

8.  Fold the right edge of the wrap toward the center of the filling, making sure that the top and bottom edges stay tucked inside. 

9.  Using your fingers, tuck the filling tighter into the roll toward the right edge.  Fold the entire wrap toward the left onto the exposed edge of the wrap. 

10.  Your completed wrap should be completely sealed on all sides.  It takes a couple to get the hang of the rolling process, so don't be discouraged if you don't get it on the first try.  Use a serrated knife to slice the rolls diagonally so they are easier to eat. 

11.  Place the peanut butter, ginger, chili paste, and lime juice into a small bowl and whisk together. 

12.  Add soy sauce and continue whisking until the sauce is thin enough for dipping.

 13.  Serve your spring rolls with a cup of miso soup and some spicy edamame for a complete meal.  Enjoy! 

Unprocessed: How To Start Your Own Journey

For those who sent me kind and encouraging messages about my other Unprocessed post, thank you so much!  Your words are very much appreciated. If you haven't read it yet, go here and check it out.  I would like to point out that I am not at all a doctor, I am not giving anyone medical advice, and I am not the authority on this area.  I am simply taking my experiences and research and compiling them in a useful format for anyone interested in transitioning their life into a health based one.  With that being said, I hope you will take my information for what it is while continuing to do your own research and talking to your doctor on what is best for your body and lifestyle. 

Unprocessed:  How To Start Your Own Journey

1.  Diets vs. Lifestyle Change

Diets

What I'm about to say may shock some of you, but here it is.  DIETS DON'T WORK.  I know, I know, your cousin's next door neighbor's brother's goldfish wrangler lost 300 pounds on Atkins, South Beach, Paleo, fill-in-the-blank diet and now you want to try it so you can get your 'bikini bod' by Spring Break.  Trust me when I say that I have been there, done that.  Diets are a temporary solution to a long term problem.  They promise instant results, usually in time for some big life event that you want to lose weight for.  But that's all they are. Instant, short term results.  Usually within a couple of weeks of this event, you are back to your original weight and wondering why you constantly fail at your goals of achieving your dream body.  Diets are also bad physically because they usually only tout the benefits of eating (or not eating) certain food to reach your goals.  They very often leave out the benefits of physical activity, instead promising washboard abs by purchasing expensive products, pills and chemicals to control hunger.  This is crap.  Plain and simple.  Once you accept the fact that dieting is not the answer, you can move on and finally get the results you have been looking for.  Quit wasting your money, your time, and your emotions on these pointless fads that will only let you down.  As my very astute husband always says, "This gut took 10 years to put on here, and it's not going to go away in 10 days!"  If you accept and agree with this, then it's time for a lifestyle change.  

Lifestyle Change

A lifestyle change is an all encompassing approach to overall health that reaches into every aspect of a person's life.  It's not just about the food, it is about the physical, emotional, and spiritual aspects of your life connecting with the way you fuel your body.  While some may think this sounds more strict or binding, it is actually quite the opposite.  A lifestyle change offers balance, freedom, and less deprivation than being on a diet.  You are not bound to specific products, stuck counting calories, or forced into guilt if  you go off the 'plan' for one meal.  Once you have decided that it is time to change your lifestyle, it is very important to research the type of lifestyle you want.  Be vocal with friends and family about the changes you are going to make and let them know that they will have to make sacrifices too.  Group gatherings and holidays may change slightly due to your lifestyle.  Let people know how they can support you with specific examples and you will be more likely to get positive feedback.  Find someone to hold you accountable, so that if you do fall off the wagon, they can gently nudge you back on. Be proud of your decisions, and don't let others discourage you from your choices.  I can guarantee you will encounter negative people along your journey.   You can use these negative comments to either once again give up, or to fuel yourself even further towards the life you want to live. 

2.  Reasons to Change Your Lifestyle

If you are looking to lose weight, feel better, and change your overall eating habits, there are usually 3 main reasons for doing so.  By understanding these reasons, you can help yourself to stay committed to your goals as well as supporting other people in their goals.  

Physical- The number one reason people state when asked why they have changed their eating lifestyle is that they want to look a certain way, be a certain size, or some other physical goal.  The equation for losing weight is simple.  Burn more calories than you put in your body. When you begin looking at food as fuel and equating food with the amount of energy required to burn it off, it may make you think twice before eating empty calories.  This doesn't mean that you have to be a slave to counting calories, it is simply a tool for helping you make easier choices.  By incorporating physical activity into your lifestyle, you are essentially cutting your chances of heart disease, stroke, certain cancers, and early death in half.  You will not only feel better, and reach your tangible physical goals, you will be gaining the peace of mind that you are taking control of your health and your life.  

Ethical- Most people who change to plant based lifestyles have a deep rooted ethical belief for doing so.  They are strictly opposed to eating anything that had to suffer for their own selfish purposes.  Strict vegans carry this over into all their consumer products, refusing to use any wool, silk, leather, etc. in their household items as well.  There are some people who refuse to accept the fact that animals suffer in all aspects of their lives for humans' enjoyment.  Animals are used to clothe, feed, entertain, and sometimes even cure us.  This is a hot topic of debate, and I could carry on with this subject alone for days.  If you are interested in discussing this, contact me personally and we will get into the nitty gritty.  I would encourage everyone to watch this extremely moving documentary, Earthlings.  You can watch it online for free.  Be warned that it is graphic, and tough to watch at times.  You may not want to accept what you are watching right away, but you owe it to yourself to become educated on the meat, dairy, animal testing, and animal entertainment industries.  You owe it to your children if you are feeding them these products, and you owe it to the animals who have suffered brutal deaths at the hand of high demand producers.  Again, I am not trying to persuade anyone into any specific area, I am simply offering knowledge to those who wish to open their minds and become educated on America's food production and exactly what they are putting into their bodies.

Other- Some people choose to change lifestyles because their religion prohibits eating certain foods or foods prepared in a particular way.  There are also opponents who justify their lifestyle by saying that we are the superior beings and that God has given us the right to use all the Earth and everything in it as we see fit.  Whatever your stance on this topic is, it is important that we take the time to educate ourselves on both sides of this line to see what is best for our lives.  Lastly, there are those who are forced to change lifestyles suddenly because of their own food allergies and intolerances or that of a loved one.  This can be particularly difficult, because the choice was not theirs to make.  Whether it be gluten free, dairy free, corn free, or a host of other restrictive dietary needs, it is becoming easier than ever to adjust to these new found lifestyles because of mainstream food packaging and awareness.  Arm yourself with information and a little research, and you will see that it is not as abysmal as you may initially think.  There are also support groups, facebook pages, and hundreds of cookbooks widely available for people with food allergies, so do not give up hope and know that you are certainly not alone in this process!

3.  Eliminating Excuses

Cost of Healthy Food vs. Price of Poor Health- The number one excuse I hear when people talk about eating healthy foods is that they cost too much.  While some fruits and vegetables may cost more if they are organic, knowing which foods are in season will help lower your cost.  You can also purchase whole frozen fruits and vegetables to put in smoothies, soups, and casseroles.  Shopping at farmer's markets, joining a CSA, and growing your own fruits and vegetables are also other ways of lowering your costs.  For listings of farmers markets and CSA's, use google, or go here and search for your city.  Many farmer's markets now accept EBT plans as well, so even those with government assistance can afford to eat locally grown, natural produce.  By introducing whole foods into your body, you are greatly reducing the risk of preventable diseases such as cancers, heart disease, diabetes, obesity, and stroke.  If you add up the cost of weekly healthy groceries for a family of 4 and compare that to the cost of one week's worth of Insulin, testing supplies, and office visits for a Type 2 Diabetic, you will see that the healthy groceries win out in terms of cost effectiveness.  Add in the cost of more expensive clothing at the plus sized stores, an extra plane ticket when one seat isn't big enough to fit your body in, and the drastically reduced lifespan, and you will quickly begin to realize that the price of that apple is worth it, and the apple pop tart you just ate clearly isn't. 

Dealing with Cravings-  One of the hardest things for me to eliminate in my diet has been cheese.  I love cheese.  I would eat cheese topped with cheese with a side of cheese and cheese sprinkled on top if I could.  There is something satisfying and comforting about it.  That being said, cheese was probably the number one thing on my daily caloric intake.  I can guarantee you I got more calories, fat, and cholesterol in my diet through cheese than any other food.  Once this startling realization set in, I knew it was time to make a change.  Whatever your trigger food is, with a little creativity you can have the same satisfying qualities of that food but without the guilt.  Once again, with a little research you can find amazing substitutions for the foods you love.  Check out this book, or one of the dozens more like it to see how easily you can incorporate your favorite foods into your new lifestyle.  Another way to try to eliminate food cravings is by doing it in increments.  Tell yourself to eliminate the food for one day, then a week, then two weeks, and so on.  It takes your body approximately 21 days to get used to not having something in your system, and to stop craving it.  If at the end of these 21 days you've tried the substitutions, and you have greatly cut down on your trigger food, but you still find yourself craving it, give in to your craving.  Have a little bit of whatever the food is and see if it is still as satisfying as it was before you tried to eliminate it.  Chances are, it won't be. Don't beat yourself up for giving in to your cravings, enjoy the moment and then get back on the wagon the next day.  Remember, this is a lifestyle change, not a restrictive diet. 

Making it Work for Your Family- Another excuse that I hear from people is that they are afraid to change their eating habits for fear of retaliation by family members.  "Little Johnny hates spinach!"  "Brad will be so angry if he doesn't get his meat and potatoes!"  "Suzy only eats animal crackers and waffles and screams if you try to feed her anything else!"  In my family, you ate what was put in front of you.  If you didn't like it, you cooked your own meal or you didn't eat.  That was it.  I find it absolutely ridiculous the excuses some parents make for their children, when they are really the ones who are unwilling to make the sacrifices.  Does little Johnny really hate spinach, or do you?  I worked with a group of 40 elementary school children every day for a couple of years.  They were fascinated by the foods I brought in, and always wanted to try them.  Their favorite?  Edamame in the shell with a little sea salt on top.  Trust me when I say if those kids would eat it, so would yours.  Get your family involved in the shopping and cooking process and give them something to take pride in.  Take them to the store or farmer's market and let them pick out an exotic crazy looking fruit or vegetable, take it home, research it together, and then prepare it together.  Plant some seeds and watch things grow.  Give your children (and grumpy grownups) the option of trying new things, and reward them for doing so.  Be honest with your children about the dangers of not leading a healthy lifestyle, let them ask difficult questions, let them know that they have the power to make their lives healthy.  Understand that you will not like every recipe that you try, neither will your family.  This doesn't mean you are a failure, it just means that you need to try again.  Surround yourself with supportive friends and peers, share successes and failures, and don't give up.  Ever.  Remember, you are changing your life for the better.

So, now that you have decided you ARE going to change your life, WHY you are going to change your life, and that NOTHING is going to stop you, how do you actually do it?  In the next part of this series, I will be discussing the HOW.  How to read food labels, how to eliminate processed food, how to incorporate more fruits and vegetables into your food intake, how to live the life that you dream of having.  So until next time, thank you for reading.  As always, comments are accepted and appreciated.  Thanks for your support!

Guilt Free Desserts: Bananas Foster

This is the dessert to go along with Dustin and Becky's Fancy Pants Dinner.  Again, happy anniversary guys! 

Bananas Foster is my absolute favorite dessert.  The traditional way of making it involves a lot of butter, sugar, full fat ice cream, and rum.  While it is certainly tasty, I wanted to come up with a version that I could enjoy more than once a year and not feel guilty about.  Try out this healthier (and vegan!) version, and let me know what you think about it! 

Bananas Foster with Spiced Caramel Sauce over Soy Ice Cream

Ingredients:

• 2 ripe bananas, sliced into rounds
• 2 tbsp. vegan margarine (or butter)
• 1/4 cup brown sugar
• 3 tbsp. cinnamon
• 1/2 tsp. nutmeg, allspice, or pumpkin pie spice
• Seeds from one vanilla bean, or 1 tbsp. vanilla extract
• 3 tbsp. dark rum (optional)
• Soy ice cream

Directions:

1. Melt butter in skillet.  Add cinnamon, nutmeg, and brown sugar. 

2.  Stir constantly, making sure the sugar has dissolved and is no longer gritty.  Add in the vanilla bean seeds or extract and rum (optional).  If you do add rum, move the pan away from the stove while adding, unless you want to lose some eyebrows!  Cook until sauce has thickened like a caramel.  Be sure to stir constantly so it doesn't burn!

3.  Add in the sliced bananas, and stir to coat completely in the sauce. Cook for 1-2 minutes, until the bananas are soft, but not mushy.

4.  Layer in a glass with soy ice cream, or even yogurt for a delicious treat!  Enjoy!

Fancy Pants Dinner: Spinach Salad with Warm Balsamic Vinaigrette and Homemade Ravioli with Brown Butter Sage Sauce

My dear friend Dustin approached me with the challenge to make a special menu for him and his awesome wife Becky's anniversary.  I was very excited for this challenge and the idea of making something special for someone else.  So with the brain cells in overload, I decided what is more special than making homemade pasta?  Not just that, but ravioli!  *Flashback to the days before culinary school graduation when my friends turned into little ravioli making minions and cranked out hundreds of these suckers and were found in the hallway covered in flour and mumbling to themselves.... shudder...*  Anyway, this menu and the following dessert are my tribute to them.  Although hubby and I sure didn't mind tasting it for, uh, research purposes... yeah, research purposes.  Who wants a soggy spinach salad shipped from Austria anyway??? Without further ado, here are the recipes.  I hope you all enjoy them, and a very happy anniversary to Mr. and Mrs. James, you guys are awesome!

Spinach Salad with Warm Balsamic Vinaigrette

Ingredients:

• 1 large bag of pre washed baby spinach
• 1 small red onion, sliced thinly
• 1/2 cup slivered or sliced almonds (you can also use toasted sesame seeds if there is a nut allergy)
• Sliced radishes (optional, we just had them to use up and it tasted very good!)
• 2 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 2 tbsp. olive oil
• 1/4 cup apple cider vinegar (you can use 1/2 cup balsamic if you don't have cider vinegar)
• 1/4 cup balsamic vinegar
• 2 tbsp. dijon mustard
• Juice of one lemon
• salt and pepper to taste

Directions:

1.  Heat olive oil in a skillet over medium heat.  Add shallots and garlic, and sautee for 2-3 minutes.

2.  Add vinegars, mustard, salt, pepper, and lemon juice.  Bring to a boil, and let cook for 2-3 minutes, whisking constantly. 

3.  Assemble salad, by layering spinach, onion, almonds, and radish.

 4.  Pour warm dressing over salad, and toss until all spinach is coated.  Serve alongside your homemade ravioli, and enjoy!

Homemade Ravioli with Brown Butter Sage Sauce

Ingredients

Note- The filling can be made the day before hand, and fully assembled ravioli can be stored overnight, but storing the dough by itself overnight will make it tough and very hard to work with. So, either plan enough time to make the whole thing the day of, or just make the filling the day before to save a little time.    

Dough:

• 2 1/2 cups all purpose flour
• 4 tbsp. olive oil
• 3/4 cup water
• 1 teaspoon salt

Filling:

• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1 zucchini, diced very, very small
• 1 squash, diced very, very small
• 1 lb. mushrooms, diced very small
• 5 sage leaves, chopped finely
• Juice from one lemon
• 2 tbsp. olive oil
• Splash of balsamic vinegar
• Salt and Pepper

Brown Butter Sauce:

• 1/2 lb unsalted butter
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tbsp. balsamic vinegar
• 8-10 sage leaves chopped finely

Directions:

 Filling:
1.  Start by preparing the filling so that it can cool while you make the pasta.  Sautee the shallots and garlic in olive oil for 2-3 minutes, or until soft. 

2.  Add in the mushrooms, zucchini and squash, and let cook for about 8 minutes, or until the vegetables are soft. 

3.  Add in salt, pepper, juice from one lemon, splash of balsamic vinegar, and sage leaves.  Let cook until most of the liquid has evaporated.

4.  Place filling inside a collander over a bowl.  This will allow the rest of the liquid to drain off, and ensure your filling doesn't make your ravioli soggy.  This is a very important step, don't skip it!

Dough:
1.  Place your flour and salt into a mixing bowl.

2.  Add your olive oil, and stir until dough becomes crumbly.

3.  Pour in your water, and mix until dough begins to come together.

4.  Pour dough onto a floured surface, and knead for about 5 minutes.  The dough should be elastic and cohesive.  If it is too dry, add a little water.  If it is too wet, add a little more flour. 

5.  Roll dough into a ball, and let rest for about 15-20 minutes under a damp towel.

6.  After dough has rested, cut it into 6 equal pieces.  Work with one piece at a time, and make sure other pieces stay under a damp towel to prevent drying out. 

7.  Roll dough out into a long log, then flatten the log with the palm of your hand so you can roll it out. 

8.  Using a rolling pin (or a cup, if you don't have one) flatten the dough out into a long, wide rectangle.  Make another piece the same size to be the top layer of your ravioli.

9.  Place one tablespoon of filling at a time on the dough.  Space filling mounds one tablespoon apart.  There should be a large enough edge around each mound to cut the ravioli. 

10.  Place the other piece of dough on top of the filling.  Using your fingers, press the dough down between each filling mound.  Press firmly, so that the filling doesn't come out of the dough.

11.  Using a small glass, press the rim of the glass over the mound of filling.  Press firmly, so that the dough is severed, and a round ravioli comes out. 

12.  Take excess dough from outside the ravioli and re roll it to use again.  When not using the dough, keep it under a damp towel.  Once your ravioli are all cut out, use a fork to seal the edges.  Press the tines of the fork around the outer edge, making sure not to pierce the part of the dough with the filling in it. 

13.  Once your ravioli has been sealed all around, dust it with flour and place on a plate while you finish the rest.  At this point, you could wrap the plate in plastic wrap to cook the next day. 

14.  Place ravioli in boiling water, and let cook for 2-3 minutes.  The ravioli are done when they float to the top. 

Sauce:
1.  Melt 1/2 pound of butter in a skillet and add salt, pepper, and sage leaves. 

2.  Add in a splash of balsamic vinegar, and let the sauce cook for about one minute.  You will see bubbles rise to the top, which you can skim off.  The butter that is left underneath will be very brown. 

3.  Add in your boiled ravioli, and toss around in the butter sauce until all the ravioli are coated. 

4.  Place into a serving dish, or plate and serve immediately.  You can top this with fresh parmesan cheese, but the brown butter really provides a depth of flavor without it.  Enjoy!!!

Unprocessed: Behind the Scenes of My Journey, Part 1

WARNING:  This post is long, personal, and may offend some.  It's just my way of answering the questions of why I am doing this, what I am doing, and the emotional process of going through this journey.  I hope that you will take the time to read it, and let me know how you feel about it.  Most of all, I sincerely hope that some of you can relate, and realize that your journey is never over.

The Early Years- How I Got Here 
I have ALWAYS been a little overweight.  At least as long as I can remember.  Call it a cocktail of genetics (sorry mom and dad!), living in the land of biscuits and taters, my lack of willpower, or my general disdain for any type of physical activity.  Whatever you blame it on, the fact is, I was a chubby little kid.  In our society that leads to a life of being picked on ruthlessly by little snot nosed, punk kids all through your elementary school career.  I remember coming home crying many days because of being called names like fatty, elephant butt, and my personal favorite "whaley."  Looking back on it, I never really was that much bigger than any of the other kids, but you know how kids are.  They like to take the one person that is different than them and place a big bullseye on them for daily ridicule.  Somewhere deep down, these things started to take root and I really began to believe that I was different than everyone else.  My family did a wonderful job of trying to relieve those feelings, telling me that I was important, smart, and a very special person.  Thank goodness they did, or things might have ended up very differently. 


The Middle Years- The Awkward Phase
Fast forward a few years to the middle/high school age.  If there is ever a time when you begin to notice that you look different than other kids, this is it.  Girls start wearing makeup, tighter clothes, and really start caring about what the opposite sex thinks of them.  When you don't fit the Hollywood stereotype of height to weight ratio, there is little chance you will be part of the 'in' crowd.  I wasn't involved in any sports or physical activities growing up, unless you count singing around your house for hours on end into your hairbrush a sport (again, sorry mom and dad!).  So between the non-physical lifestyle, down south type eating, and an already chubby frame, these middle years saw an even bigger rise in my BMI, and an even bigger drop in my self esteem.


The Dark Years- When I Met Ed
One day, about half way through high school, I woke up and decided I was done being fat.  I thought if I was suddenly skinny that I would feel better about myself, boys would flock to me, I would become a famous singer, and all my troubles would be over.  For a couple of weeks I took to walking around the neighborhood every day, eating salads, and doing push ups and sit ups in my bedroom at night before I went to sleep.  At the end of these weeks, I hadn't lost a single pound and I was absolutely furious.  I watched some cheesy Lifetime movie about a girl who had an eating disorder that was really skinny.  I think the point of it was to teach young girls that it was dangerous, but  it was really more of a how-to movie for me.  And so it started.  Slowly at first, with just eating a little less at meals.  Then skipping meals.  When that became suspicious, I would eat the meals and then purge them later.  It worked.  I dropped dress sizes fast, got more friends, got a boyfriend, and felt like I was a 'normal' person.  The best part about the whole thing was that nobody knew! On the outside, I was beginning to be the person I wanted to be.  On the inside, I was battling a daily war with myself on where to draw the line between dropping a few pounds and becoming like that girl on the movie. 

The College Years- Finding the Real Me
Moving away from home and going to college was an interesting experience for me.  I could do whatever I wanted, whenever I wanted, and with whoever I wanted.  Instead of going crazy like some college kids do and partying and meeting boys, I turned this liberation to my relationship with food.  I would go without food as long as I could, then eat a week's worth of calories on takeout, then spend the rest of the night purging.  Some days I would purge up to 16 times.  Seriously.  Even with all this, I NEVER achieved that 'skinny girl' status I was so desperately looking for.  I was too afraid that someone would find out if I got too small.  So, I used it as a maintenance tool not to get any bigger.  Until my abrupt wake up call.  One day after purging I began to cough up blood.  Not a little, a lot.  I was absolutely terrified.  I ran over to the campus clinic and the doctor told me that my esophagus was basically eroding away and that if I didn't stop immediately I was going to permanently damage myself.  I was shocked.  I figured that as long as I didn't get skin and bones skinny, that nothing would be wrong with me if I had Ed.  Clearly, I was wrong.  Not only was I not skinny, I was hurting myself, and I was absolutely miserable. 

I know this next part sounds cheesy, but it is my experience and my belief (and my blog!), so here it is.  I broke the cycle that day.  I went home, collapsed on the floor, and prayed.  Prayed that God would change my desires, prayed that God would change my heart, prayed that God would open my eyes and let me see myself the way that He sees me.  I layed on that floor praying all night and until the next afternoon when my roommate came home and found me.  I didn't feel anything wash over me, hear voices from above, or anything like that, but I just knew that things were going to get better.  And they did.  Christ became a very important part of my life, and I was surrounded by Christian women who told me all the lies I had come to believe about myself throughout my life.  Slowly, I began to tear down those lies and reveal the truths behind them.  I wasn't perfect, but I was perfectly made.  I wasn't Hollywood beautiful, but I was beautiful to God.  I was not a size 0, but my size truly didn't matter.  I was important, and no amount of dieting could ever take that away from me. 


The Married Years- Getting Comfortable
When I married my amazing husband, we got comfortable.  Comfortable in our eating habits, health regime, and our looks.  I would cook big meals every day and we would constantly go out to eat to celebrate the little things.  They were wonderful times, but very bad for both of our health concerns. We tried several times to get fit by working out, eating healthier, eating out less, etc.  We had success, both of us losing weight, only to put it back on again.  Before long, I fell back into my binge/purge cycle and I knew I had to put an end to it immediately.  This time, I sought professional counseling and she suggested that instead of running away from food, that I embrace it.  I had always wanted to go to culinary school, so we decided that I should.  I started my own cake business, went to culinary school, was working 2 jobs, and life was crazy.  Needless to say, I became comfortable with food again.  A little too comfortable in some areas.  Before long, my weight began to absolutely skyrocket.  By the time school was over, I was the heaviest I had ever been.  I hadn't learned the fine line in being a chef between 'tasting' the food that you make for the public, and just flat out eating it!

The Married Years- Getting Uncomfortable
The year after culinary school was the craziest year of my life.  I was working from 6am-6pm every day at 'real' jobs, then working usually until wee hours of the morning and on weekends at my cake business.  I was stressed, exhausted, and overwhelmed, but I was happy because I was doing something that I enjoyed.  My weight continued to creep up because convenience meals usually won out over prepared meals.  Processed food and take out became the norm, and my health showed it. 

The Married Years- Failing Health
Over the past year and a half, I have had a lot of health scares.  Some were serious, some were not, but it was still enough to make me wake up and think. With heart disease, all types of cancers, strokes, neurological diseases, and other health concerns all plaguing members of my family, I did not want to be part of the statistics.  Here is a little recap of all that has happened.

• 5/10- A routine trip to the doctor reveals a strange looking patch on my shoulder that the doctor believes is cancerous.  Removed, tested, and a second surgery is required to remove the remaining abnormal tissue.  Tip- wear your sunscreen, folks!
• 8/10- Another abnormal patch of skin removed and tested, non cancerous.  yay!
• 10/10-  After 9 glorious and miraculous weeks, we lost our first child.  An unbelievably heartbreaking time, which we have chosen to not make public until recently.  We weren't given any explanations as to why this happened, only that we could try again.  And that losing weight would increase our chances.
• 12/10-5/11- Several random instances of dizziness, lightheaded episodes, feeling run down, and all the while, the lymphnodes on the side of my neck are enlarged.
• 5/11- Immobilized neck with very bad pain for several days and very large lumps on my neck leads to ct scan.  CT scan reveals dozens of enlarged lymphnodes on each side of my neck, and a biopsy is performed to determine why.  Biopsy reveals no cancerous tissue, and there is once again, no explanation given for the symptoms I experienced.  
• 6/11-7/11- Very severe bouts with excruciating stomach pain, indigestion, acid reflux, and the like.  Started taking prilosec to relieve symptoms.  

So, after all these things, I began to research.  I wanted to know if there was a connection between them, and what I could do to alleviate and prevent these things.  After hours, days, weeks of research, I believe I have found my answer in a mostly plant based diet that eliminates processed food.  Now that you know how I have gotten here, I will share with you the information that I have learned, what specific things I am incorporating and eliminating, and what tips I have for anyone looking to switch to this lifestyle. 

Thank you so much for reading my story, and tune in to part 2 tomorrow for how you can begin your journey to health. 

Easy Rustic Vegetable Tart

This is one of those entrees that is easy enough for a weeknight dinner, but special enough for Sunday company.  It is very versatile and can be adjusted to any seasonal vegetables or picky taste buds.  This crust is also very versatile and can be used for a sweet pastry, vegetable pot pie, or anything with a traditional pie crust.  This tart is very hearty and satisfying on its own, but could be served along with some grilled chicken or fish for the meat eaters in your life.  As always, I hope you enjoy it as much as we did!

Easy Rustic Vegetable Tart

Ingredients

Crust:

• 1 1/2 cups whole wheat flour, plus more for dusting the counter
• 1/2 cup olive oil
• 1 tsp kosher salt
• 1 cup iced water

 Filling:

• 4 cups fresh baby spinach
• 1 large red onion, sliced into rounds
• 1 large zucchini, sliced into thin rounds
• 1 large tomato, sliced into thin rounds
• 1 large squash, sliced into thin rounds
• 1/4 cup toasted pine nuts
• Olive oil for drizzling
• Salt and Pepper for seasoning

Directions:

 1.  Preheat your oven to 400 degrees.  Slice tomato, zucchini, squash, and red onion very thinly and toss with olive oil, salt and pepper.

 2.  Place all your vegetables (except spinach) on a parchmented baking sheet in a single, flat layer.  Bake for 10-15 minutes, or until the veggies are soft and just starting to brown.  While the vegetables are baking, prepare the dough.

 3. Place flour and salt into a large mixing bowl.

4. Add in olive oil and stir until it just comes together. 

5.  Add in ICE cold water and stir very well until a soft dough begins to form.

6.  Turn out onto a floured surface and knead 15-20 times until a cohesive dough is formed. 

5.  Roll out dough on floured surface into a large, rough circle.  You want the dough to be large enough to make a folded edge, and thick enough to support the vegetables.  You could also make smaller, individual tarts for a brunch buffet.  Place on parchment paper and onto a baking sheet to prepare for filling. 

6.  Place fresh spinach on bottom of dough and then layer your roasted vegetables on top.  Make sure to leave about 1 1/2 to 2 inches of your dough around the edge for folding. Sprinkle pine nuts on top of vegetables and drizzle with olive oil.

7.  Slowly and gently fold the edges of your dough up to create the edge of the tart.  There is no right or wrong way to design your crust, just make sure there are no tears. 

8.  Bake at 400 degrees for 15- 20 minutes, or until crust is crispy and golden brown.  Let stand for 5 minutes before slicing. 

9.  Slice into wedges and serve with a soy-herb dressing.  Round out this meal with a nice side salad or a light summer soup.  Enjoy!