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I’ve got some good stuff for you today.
- a recipe for a 15 minute summer-y side dish
- a Vita-mix GIVEAWAY
- a discount code especially for bring joy readers to save 35% (+ get free shipping) on Flirty Aprons (including their cute new line of bibs)
- Some fab links, including a round-up of the BEST recipes from this past week (check out that peanut butter cheesecake!)
But first, let’s start with a confession.
My name is Janae and I’m addicted to cookbooks.
This weekend Joseph & I went on a date. We paid a babysitter, we got out of the house, we planned an activity, you know a date.
Our original plan: go play tennis, shop at the BX (it’s the department store on the Air Force base), go get some cheap Mexican food afterwards.
Well…we noticed some library books needed to be returned, so we dropped by the library & I loaded up on books (after paying a rather substantial & silly lump of fines–I promise I’m not going to get one more fine on our account for the rest of the year).
I meant to just get a light read, something along the lines of Alexander Mcall Smith, but instead, I got side tracked by the cookbook aisle.
Have you ever perused your library’s cookbook aisle?
It never ceases to astound me that so many books are devoted to food. And, I don’t know if you’ve noticed, but there are a lot of vegan cookbooks to choose from these days (which isn’t that exciting?!).
It was hard to narrow my choices down (I told myself I could only get five this time), but I went with:
- Isa Does It — Isa is a ROCKSTAR. It took me about 2 seconds to realize that this book is *freakin’* awesome.
- A Fistful of Lentils — not vegan, but it’s a Jewish/Syrian family cookbook and I wanted to get some truly authentic Middle Eastern recipes as well as some fun cultural background notes, plus there is a whole section devoted to vegetarian recipes
- VB6 — stands for “vegan before 6″ — I like Mark Bittman. I like that he’s making the vegan diet accessible to those who would otherwise abandon it because of commitment issues. I’m not one for an all or nothing approach, & I think books like these only help spread the vegan message. Excited to read.
- Chloe’s Kitchen — this girl has some truly true comfort type dishes, no surprise, as she was the winner of a season of the Food Network’s “Cupcake Wars”
- The Asian Vegan Kitchen — I like Asian food & I’m always looking to expand my knowledge of Asian flavors & techniques
And, since it’s been awhile (a few weeks is awhile) since I posted a pic of Tyndale, here he is, in all his balded glory, snuggling with his big brother.
So, here’s the thing.
Today’s recipe is not really all that inventive.
It’s not elaborate. But it’s tasty, quick, & totally fits the FSL bill.
And you know, this has been a bit of a pill to swallow, but I’ve realized my mission in life isn’t too bring to the world more creative and inventive recipes. (I’m no Isa. Darn.)
My mission is to show average, busy people, like you and me, that eating healthy, eating vegan, can be oh so simple and satisfying.
So with that, a perfectly straightforward and simple side that can be served over pasta, quinoa, potatoes, or other starch.
I know it’s not quite zucchini season *yet* for most of you, but here in South Texas, we’ve got all sorts of summer produce already coming our way, including zukes & other summer squashes. So I’ve loaded up on the squashes and figured this is one of the easiest ways to put them to use.
Note to all you succotash purists–I *know* traditional succotash contains lima beans & usually corn, & that this recipe doesn’t include either of these. This dish *reminds* me of succotash, so I’m calling it succotash. (Plus my kids aren’t crazy about lima beans.)
Now that we’ve got that past us, summer squash succotash is the perfect example of a food you can use to dilute the calories in your meals.
This is especially important if you’re like me and like to eat. I’m not going to try and lose weight by eating less. Nay, when I’m in weight loss mode, I eat more, specifically more of these kinds of foods. (I talk at greater length about this concept in my book Fit, Strong, Lean: The Diet.)
a quick, low-cal summery side dish -- vegan + gluten-free
- 2 TBS. olive oil
- 1 onion
- 1 green bell pepper
- 2 zucchini squash
- 2 yellow crook neck squash
- 1 can diced tomatoes
- 1 tsp. garlic powder
- 1 TBS. no-salt seasoning
- 1/4 tsp. salt
- lots of freshly cracked pepper
- several dashes of red pepper sauce (optional)
- Heat oil in a large cast iron skillet on medium heat.
- Prepare vegetables--diced onions and green peppers. Cut squashes into half moon discs.
- Add onions and saute for about 3 minutes. Add green peppers, & saute for additional 1-2 more minutes. Add squash and seasoning. Add a little water as needed (adding 1 tablespoon at a time). Saute for additional minute then add diced tomatoes. Cover and let simmer on medium heat for a few minutes, or until squash is cooked (soft, but not mushy). Add a few splashes of red pepper sauce (optional).
- Serve over rice, quinoa, pasta, or potatoes.
17 g carbs, 2 g protein, 4 g fiber, 7 g sugar, 279 mg sodium, 7 g sugar; 4 WWP points
♥ Vita-mix Giveaway
You know I am a Blendtec devotee through & through, but a Vita-mix comes in a close second.
My friend Leanne is GIVING ONE AWAY.
>>>>>>>Enter to win HERE>.
(giveaway open through 5/21)
♥ On Friday’s post, Emma shares about learning to trust herself with exercise after an eating disorder (missed it? read it HERE). On the same vein, Meg writes some really profound lovely stuff about loving our bodies for whatever shape/size, stretch marks & all & teaching that principle to our kids.
♥ flash SALE
Flirty Aprons has launched a new line of bibs especially for babies & toddlers — so cute! And through 5/21 bring joy readers can get 35% off their entire order + free shipping, aprons included (check out their new styles!), with the code MEMORY35.
the BEST recipes
all recipes vegan + gluten-free
polenta porride w/ dried apricot compote & sticky pistachios
classy–Martha Stewart would be impressed, don’t you think?
zucchini noodles & corn w/ mango siracha dressing
perfect summer food
peanut thai vegetable stew
peanut butter cup cheesecake
I really cannot think of a better food than this.
green bean pasta al fresco
a wonderful FSL meal
homemade cocoa bliss
Ricki’s raw cocao-coconut spread
grain-free mixed berry crisp
elegant & delicious
pineapple ginger coconut cream popsicles
I’m ready for summer now.