Eat your greens!
I can still hear my mother
yelling saying this to me at the dinner table.
Growing up, I was the pickiest kid on the planet. If it was green, the only way I’d eat it is if it was raw and covered in so much ranch dressing (specifically, Marie’s ranch) there was no possibility of tasting it.
Fast forward 20 years and I’m voluntarily starting my day with this sludge:
Matcha Green Sludge
- 1 tsp matcha
- 1 T gelatin
- 1/2 tsp cinnamon
- 2-3 T water
- 5-6 drops liquid stevia
Mix together in a small bowl and a allow to sit 1-2 mins to allow the mix to gel.
It’s a very “green” tasting mix, which is why I add a little stevia… even my altered taste buds need some help. Here’s the “why” behind the ingredients:
One cup of matcha green tea has as many antioxidants as 10 cups of regular tea. As if that’s not enough reason to start supplementing with it, it also enhances metabolism, reduces stress, lowers cholesterol, and combats aging and cancer.
One of my favorite benefits is the caffeine. It’s perfect first thing in the morning. It doesn’t cause the shakes though! The relaxing properties of L-theanine in matcha promote concentration, memory, and mood.
This isn’t your cafeteria nastiness. Gelatin is actually flavorless, making it easy to add to just about anything. I began taking it for digestion at the suggestion of Lindsay (see her post here). It 100% works for that! I’m more “regular” than I’ve ever been. It can help to heal the lining of your stomach and digestive tract, and is a detoxifier.
For someone who is active, gelatin is especially beneficial because it contains half of the 18 essential amino acids, which help build muscle. With 6 grams of protein per tablespoon, it’s a great way to add more protein to your diet. It is not a complete protein, but it helps the body fully utilize the complete proteins you eat. It also supports skin, hair and nail growth, and is good for bone strength and joint recovery. Rumor has it that it can help tighten loose skin and improve cellulite.
Aside from making everything taste better, cinnamon is good for your health! It stabilizes blood sugar levels, making it popular for those with Type 2 Diabetes. Cinnamon might also reduce the effects of high-fat meals by reducing response of triglycerides (a type of fat) in the blood but as much as 30%.*
It can also lower your bad cholesterol (LDL), reduce inflammation, and can decrease cancer risk (especially leukemia and lymphoma cancer cells, which my dad had). It can control yeast with it’s antifungal properties. Allegedly, candida cannot live in a cinnamon environment. When added to food, cinnamon acts as a preservative, slowing bacterial growth and food spoilage. Even smelling cinnamon can have positive effects on cognitive function, memory, and headaches!
*This is not a license to raid the nearest Cinnabon… it has been found to be toxic in large doses. And I don’t think even OD-ing on it will fight that sugar rush. 😉
This WIAW was full of fun eats. Sunday was a long day, but I made time to do a creative prep… and had fun doing it!
Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!
My morning cocktail and the green deliciousness above was followed by an old favorite: PB & Aggs. Here’s the original recipe., but it’s basically eggs, peanut butter (or peanut flour sauce), and apples. Fall #strangebutgood-ness.
A quickie tempeh slaw – I crumbled up raw tempeh, mixing in some shredded cabbage, and tossed it all in sweet ‘n spicy mustard sauce. I do this 1-2 days in advance and the sauce infuses into the tempeh, making it extra flavorful and cutting some of the “sour” people don’t like (I happen to enjoy it… but we all know I’m weird).
Baked chicken crusted with lemon, almond meal, and curry and these Tahini Roasted Brussels with red pepper and mushrooms. It sounds a little odd, but the rich, nutty sesame taste is great with brussels!
My “dessert” was a butternut squash topped with cocoa syrup and cinnamon.
Noodle-less lasagna experiment… coming at ya Friday!
This dinner was MY OWN Garnish & Gather recipe! I posted a couple of weeks ago that I won a contest and they’d be using my recipe on their weekly menu. Well, this was the week! I got to go pick up the ingredients from my recipe from the store to make it. It was the coolest feeling to see everything all packaged up for sale!
I got to make my meal, a Spicy Apple & Kale Salad, with my instructions… the recipe card even had “Chef Laura Hall, Sprint 2 the Table” written on it. They added smoked chicken from Pine St Market, my favorite local butcher shop. It was fantastic! I loved how everything was pre-measured out perfectly. All I had to do was put it together. It took 15 mins and I had an incredible homemade meal.
I can’t even express how amazed I was with the whole thing. The folks at Garnish & Gather really do it right.
Want to try it out? Here’s my original recipe. If you’re in Atlanta, definitely check out all that G&G has to offer. This week’s menu has a Stewed Chicken & Apples with Fig Balsamic & Carrot Potato Puree that I’m dying to try.
For dessert, I had another old favorite: Zucchini Batter Protein Bowl, but I used Greek yogurt rather than the original recipe’s cottage cheese. It was topped with peanut flour* sauce, and roasted butternut squash, and cacao nibs.
I also add a tablespoon of gelatin to my dessert bowls for that nightly digestion. It makes the bowls more voluminous and thick, and it helps to start the next day off right… if ya know what I mean. 😉
*I order my peanut flour from iHerb. Use discount code USO924 for $5-10 off your order!
Here are a few other ways to use
crack peanut flour.
I’m getting my house cleaned today and it’s making me deliriously happy. The end.
Have you ever tried matcha? I hear normal people drink it as tea. 😉
What is the first thing you have to eat or drink in the morning?