Libra Loves

Sweet Potato Chicken Mash for a Pup's Upset Tummy

2013-03-18T15:41:00.000-04:00

It's not often Misty gets to partake of my kitchen handiwork. But, when she gets sick, she gets to enjoy the same home-cooking any other family member would benefit from.

Poor little Misty has more issues than any dog I know. In fact, she's more of a handful then our new baby, in some ways. We're talking about a pooch who's got her very own (very full) shelf in the medicine cabinet. She's had it all, from ear infections and allergies, to tick bites (ehrlichia) and montezuma's revenge (giardia).

Speaking of the latter, almost all dogs are going to experience some tummy trouble from time to time. The first thing my vet's office advises is to give her chicken and rice and call back in a couple days if she hasn't improved. Sweet potatoes and canned pumpkin are also good for the runs. And, from my own experience with Misty, you also have to make sure your little friend drinks plenty of water to replace any lost on her "runs" outside. Easier said than done, especially in Misty's case. Seeing her with a fluid injection (looks like a blobby hump on her back) once was enough to make me do anything to get fluids into her since.

Misty is also the only dog I know who could care less for food and treats. When we adopted her, she would eat on her own schedule, no matter what we did. Even if that meant eating once every two days. We tried scheduled meals, leaving food down for 2 hours at the same times every day. But she continued to starve herself. We had to, and still do sometimes, hold her food bowl up to her nose and coax her to please eat.

She's eventually gotten better about eating, but it has to be on her own terms. So we've become the people that leave the food out all day, and just gave up on stressing about her weird habits. She fits into our family so well in every other way, but she just doesn't enjoy food like the rest of us.

The one exception however, is fresh chicken. It's magical. So when she is feeling ill, she gets her very own fresh chicken to entice her to eat and settle her tummy. I've tried adding pumpkin and sweet potato in the past, but she will only pick the chicken out. I'm reading up on homemade baby food, so I must have purees overloading my brain. Why shouldn't Misty get her own "baby food"?

Misty has been having a tough time dealing with the bad weather lately, and to top it off this morning we had an emergency run outside at 5am that lasted 30 brutal minutes. As I cooked my own lunch, I decided to make her a special meal. I blended the sweet potato with the chicken so she couldn't separate the two. It worked awesome - she loved it so much. And she licked up every last bit of that sweet potato, since it was so intermingled with chicken she had no choice. So far, it's doing the trick and she's feeling much better.

Sweet Potato Chicken Mash for Dogs
makes 4-5 cups

2 large chicken breast halves (boneless, skinless)
1 large sweet potato, peeled, cut into 2" chunks
Pinch of salt

Heat oven to 400F. In a baking dish, place chicken and sweet potatoes. Season with just a pinch of salt. Cover with foil and bake 1 hour. Cool at least 15 minutes, and cut the chicken into small pieces.

In a food processor, add chicken, potatoes, a couple spoonfuls of the liquid from the baking dish and about 1/2 C water. Puree until well blended, just for a few seconds, to combine potatoes and chicken.

Doggy sit! Serve with love!

Which Came First: The Chicken, Or The Deviled Egg?

2013-03-17T10:19:00.002-04:00

I'm very behind on posting here lately. Life has been just too eventful, too busy, in both good and bad ways. But, I promised myself that I would post my new Chicken Deviled Eggs before Easter. So I'm squeezing in 15 minutes to quickly share this recipe I concocted back in January, for my "meet the baby" day.

Scroll straight to the recipe below, if you have as little free time as me. I won't be offended.

Friends who follow Libra Loves are always asking how can I possibly manage to keep the blog up. I must be pretty organized, pretty amazing. Truthfully, I don't feel amazing at all - I've hardly been keeping up! Now, when I do post, the turnaround from creation to publish is muuuuuuch longer.

In my pre-baby freedom days, I would spend time researching, perfecting, and experimenting with foods. Recipe and procedure would be noted simultaneously. As dinner time neared, I'd get out a fancy dish, maybe a few props (although not as many as I aspire to use). Food would be plated, photographed and eaten. Kitchen would be cleaned (or my husband would help). And then my lovely functional noggin would craft some sort of back story to be written up within the next day or so, and everything would come together on the blog rather quickly.

I'm already feeling long-winded, and precious time is slipping by as I write...

Long story short, posting takes much longer on a baby's schedule. I get 15 or 30 minutes to myself here or there during the day, which usually are used up taking care of my needs - eat, sleep, shower. Or Misty's needs - eat, walk, poop. Or cleaning the house, half a task at a time. So dinner is often something quick, easy, a tried-and-true standby, and prepared and eaten whenever the baby falls asleep (and stays asleep). Don't get me wrong, my husband helps a lot, and is the only reason I ever get to post at all.

I do get bored eating the same things all the time, though, and naturally I try to keep things interesting. Once in a while, I manage to muster creativity from my foggy brain, have an extra cup of coffee and skip a nap, and throw together something new. If we are not starving, and the baby isn't crying, I manage a quick unglamorous photo to remind me what I'd done. I forget things a lot these days, so I do try to write something down within the next day or two, about how I made the dish. And then, sometime in the next few weeks, or months, I upload the photos to my computer, eventually re-touch, eventually type up the recipe, and finally insert all components into my blogger form.

Unfortunately, long-story-short is not one of my strong skills.

The short story of the chicken deviled eggs is that I only set out to make a few snacks for an afternoon of visitors. I could have made normal deviled eggs, but I wanted them to be extra filling and healthy to make the most of a limited spread. So instead of packing them with mayo and yolks, I decided to fill them with chicken salad. Low carb, high protein finger food. They were a hit!
(I know you are curious - the other major snack was pizza-bites: small balls of dough filled with tomatoes, mozzarella and basil. Thus the eggs to balance out the hot, high-carb snack.)

Chicken Deviled Eggs

In short, these are simply hard boiled eggs, filled with finely chopped chicken salad using a little bit of yolk in the mix. You could take that idea and run wild with it, but I kept the ingredients simple and minimal to save time. This takes 30-45 minutes, depending on your egg-peeling skills (mine are not so good, but the fresher the eggs the more luck you'll have).

1 dozen large eggs
1/2 lb chicken breast, cut into strips
1-1/2 C chicken stock, or 1-1/2 C water with 2 packets of chicken bouillon (2 tsp)
1/2 C celery, finely chopped
1/4 C light mayonnaise
seasoning salt (Mrs. Dash)
salt & pepper
dried parsley or dill

1. Hard cook eggs: place in pan, cover with cold water and set on high heat. Bring to a boil, cover and then remove from heat and let set 15 minutes. Drain and run under cold water to peel. Cut each egg in half and remove yolks and set aside.

2. While eggs are cooking, bring chicken stock to a boil in a shallow pan or skillet. Add chicken, cover, and poach over medium heat for 10-15 minutes. When cooked through, remove chicken and chop into very small pieces.

3. Assemble chicken salad by mixing together chicken, celery, mayo, 4-5 egg yolks and seasonings to taste. Arrange egg halves on a platter and spoon the salad into the eggs. Garnish with parsley or dill.

Refrigerate 1 hour, or until ready to serve.

Vegetarian Harira Stew

2013-01-11T18:30:00.001-05:00

My husband requested chili last night. This means vegetarian (bean) chili like my mom makes every time we go to Vermont to visit. The objective tonight was something healthy and filling - in response to his elevated cholesterol, and our fatigue from overdoing it the previous night at dinner in Manhattan.

When I went to the pantry, all the cans that I thought were various beans were not. I had assumed that my "bean section" was full - but apparently the hearts of palm, coconut milk and chickpeas had migrated into the empty space. So my husband suggested, "What about that soup we had at Bodouin Tent one time?" (a Middle Eastern restaurant here in Brooklyn). It turns out the soup was Harira, and I have a recipe for that... and all the ingredients!

Vegetarian Harira is extremely healthy. There's nothing remotely bad about it, except maybe the salt. Chickpeas and lentils provide tons of protein, fiber, vitamins and minerals. The various spices have many positive health effects, and add deep, rich flavor. And tomatoes may be the biggest asset of all, with all their vitamins, folic acid and cancer-fighting lycopene.

This stew is best served with flatbread, but I only had sourdough rolls - which are the least healthy component of tonight's meal. I also served a simple salad of avocado with lime and salt for another health boost that helps lower bad cholesterol. All in all, the stew was a success. It was richly flavored, filling and healthy. This ought to balance out all the unhealthy choices of the day before!

VEGETARIAN HARIRA STEW

2 small onion , quartered

2 T olive oil

2 ribs celery, diced

2 cloves garlic, minced

1 T cumin

1 tsp turmeric

1 tsp cardamom

¾ tsp cinnamon

½ tsp ground ginger

1 tsp pepper

1 tsp salt

3 C Vegetable stock

1 14oz can chickpeas (rinsed and drained)

3/4 C green or brown (French) lentils- rinsed

1 28oz can fire roasted crushed tomatoes

½ C cilantro

Roast the onions, drizzled with a little olive oil, on a sheet pan at 425F for 15 minutes. Chop and set aside.
In a stock pot, heat 2T olive oil and sauté celery 5 minutes, until tender. Add onion, garlic, spices, salt and pepper 2 minutes. Add stock and tomatoes and bring to a boil.
Add chickpeas and lentils. Cook over medium-low heat 40 minutes, stirring occasionally.
Adjust seasoning as needed and add cilantro immediately before serving.

Brussels Sprouts and Clementines

2013-01-11T18:05:00.003-05:00

My latest experiment: roasted brussels sprouts with clementines. It sure was pretty. I had this big box of clementines, so I threw one in the pan of sprouts just for the heck of it.

The verdict? Meh. Clementines get very bitter when roasted. Stick to lemons and you'll have a winner, but this particular seasonal citrus is a "nope", in this case!

Anyone have creative ideas for using up this box of clementines?

Lemon-Chili Asparagus Spears

2013-01-06T15:53:00.000-05:00

Sometimes a busy day doesn't hold much room for creativity. So you have to find unique ways to exercise your right brain. Just a small experiment or miniscule project each day helps battle the numbness of routine. Something as simple as adding a new spice to something plain, like a vegetable, can be enough to brighten up a quick dinner. It only takes 15 more seconds to add some flavor, so why not play?

One night this week, I made a hands-off, oven-only dinner, so that I could manage baby and other tasks while cooking. I decided to make it more interesting by spicing up some asparagus. It came out pretty good, giving it a little kick in contrast to the rest of my bland-ish dinner. I'd definitely do it again, as it may even convert my asparagus-hating husband to give it another try.

Lemon-Chili Asparagus Spears

1 bunch of asparagus spears, trimmed
1 lemon
olive oil
salt
pepper (I used white pepper for more spice)
red pepper flakes
cayenne pepper

Heat oven to 425F.

Trim asparagus and arrange on a baking sheet. Drizzle with oil and juice from 1/2 the lemon. Sprinkle as lightly, or as heavily, as you like with salt, pepper, red pepper and cayenne. Toss together. Top with thinly sliced lemon.

Bake 15-20 minutes until tender.

Roasted Zucchini with Capers

2013-01-02T22:27:00.000-05:00

Tonight we ate a very healthy dinner: mushroom barley risotto and roasted zucchini. I find that squash of any kind compliments risotto. It's also best if the side dish is cooked in the oven, since the stove top gets pretty busy with stock and the pot of risotto needing constant attention.

I decided to slice up a zucchini and bake it with some lemon and capers as an acidic contrast to the earthy risotto. It worked very well, especially with a dash of balsamic vinegar to finish. We polished off the whole pan!

Roasted Zucchini with Capers
2 servings

2 T butter (*use oil for vegan)
2 T onion, diced
1/4 tsp garlic, minced
1 medium-large zucchini (about 8" long), sliced into 1/4" thick rings
2 T capers
1/4 C lemon juice
olive oil
salt, pepper
cayenne
2 T Italian seasoned bread crumbs
Balsamic vinegar

Heat oven to 425F. Meanwhile, lightly saute onion and garlic in butter for about 5 minutes until tender.

Spread the onion/garlic butter in a casserole dish and top with zucchini slices. Evenly distribute the capers and pour lemon juice over the zucchini. Drizzle with a little olive oil. Season by sprinkling a little salt, pepper and cayenne. Top with a dusting of breadcrumbs.

Bake 25-30 minutes, checking tenderness with a fork. Turn heat up for the last couple minutes, or broil for 1-2 minutes. Serve with just a dash of balsamic vinegar.

Triple-Protein Huevos Rancheros Quesadilla

2012-12-31T18:12:00.000-05:00

Sometimes you just need a really hearty brunch. Maybe you had a rough night out drinking and need a big filling, flavorful, kick in the pants to get you going. Or maybe you are over all that, and just recovering from a standard night of baby-feedings, looking forward to a day of chores, like me!

Either way, if you can muster the energy to chef up this protein-heavy vegetarian brunch dish, you'll have even more energy to get stuff done later. AND you'll have some pretty versatile leftovers to use the next day.

Huevos Rancheros (a bean-laden egg breakfast dish) was the inspiration for this breakfast quesadilla. Ground veggie protein, fried egg and jack cheese are folded neatly into a crispy tortilla. The whole thing is topped with warm seasoned black beans, crisp tomatoes, sour cream and hot sauce. Make it even healthier by using egg-whites only and topping with sliced avocado drenched in lime juice. Leftover protein grounds and beans can be used over chips for nachos, on rice or a baked potato for a dinner, or mixed up with tomato sauce for a chili.

If you don't have a little guy depending on your milk factory, like I do, then go ahead and pair this rich breakfast with a brew-driver beer cocktail: 1/2 OJ, 1/2 Wheat Ale (such as Blue Moon or any Hefeweizen / Weiss beer).

Wishing you a happy healthy new year! Cheers!

Triple-Protein Huevos Rancheros Quesadilla

Flour Tortillas

1 T olive oil
1 package Lightlife Smart Ground® Mexican (or other ground veggie protein)
1 packet Sazón Goya with Coriander and Annatto (or your favorite taco seasoning)
cumin
cayenne
chili powder
Adobo spice mix

1 T olive oil
1 14 oz can black beans, drained
1/2 small onion, diced
Adobo
dried oregano
cumin
salt, pepper

2 eggs (or 1 egg per quesadilla), slightly beaten (if using whites use about 1-1/2 eggs per quesadilla)
salt, pepper

1 C tomatoes, diced
Shredded jack cheese, or sharp cheddar
Sour Cream
Hot Sauce

1. Prepare filling by sautéing grounds with oil and seasoning a little at a time to taste. Cook about 5-8 minutes and set aside. (If you put it directly in a storage container, it makes clean-up quicker).

2. In a small saucepan, cook onions over low heat in oil until tender. Add black beans and season to taste. Cook 5-10 minutes and set aside.

3. Coat a 6-8" frying pan with non-stick spray and heat over medium heat. Add 2 eggs and stir just a little as it starts to cook and then let it set into an omelet. When cooked completely, slide the omelet onto a plate. Repeat for remaining eggs, as 2 eggs will make 2 quesadillas.

4. For each quesadilla, heat a frying pan coated with non-stick spray over medium heat. Working quickly, place a tortilla in the pan and press it down flat. Sprinkle a little cheese over the whole thing. On one half, place half the omelet and 2-3 tablespoons of veggie grounds. Cook about 2 minutes and fold the other half of the tortilla over the filling, just as it starts to brown but before it becomes stiff. Cook another minute or two and slide onto a plate. Repeat for remaining quesadillas.

5. Serve each quesadilla with a few spoonfuls of beans, tomatoes, sour cream and hot sauce.

Sweet Potato Leek Bisque and a Baby

2012-12-21T21:13:00.001-05:00

Last weekend I made this delicious soup. It started out as a plan for potato-leek soup with some goods I picked up at the Borough Hall greenmarket. I decided to add sweet potatoes to give it a happy orange, sweet, and healthy-ish twist. Most importantly, the soup was fresh, quick and provided easily reheated leftovers. Time out shopping and in the kitchen are quite the commodities lately.

You see, 2 months ago I gave birth to my son. The last few weeks of pregnancy I got a little slow, but really had quite a healthy, easy time. But, no more long walks! And then Ian came right on schedule, but with complications and a c-section. He came out beautiful and healthy - and I not so much. Long story short: we were hurried home from the hospital for hurricane Sandy, I struggled to recover and battled extremely high blood-pressure and dizziness, and we were back in the hospital a few days later for pre-eclampsia. At 2 weeks post-partum, most moms would be starting to walk around, picking up their baby and enjoying the thrill of learning to change poopy diapers - and I was able to do none of these things.

So it took me a little longer than most to recover both physically and mentally from the experience of birth. It took us longer to be ready for visitors. It felt horrible to need help making instant oatmeal, or just to get off of a bed. But I was determined to get back in the kitchen, and out walking my dog, as soon as possible. I took a few trial runs while we still had moms here helping, and was out and about on my own by 4 weeks.

Needless to say, I'm not diving into any experiments in cooking, nor am I walking brisk miles with the dog. But I have found a bit of time to cook fresh food on some days, and to teach Misty to walk with the stroller. The greenmarket is the one place where all these things can co-exist - with a little patience and upper body strength!

So, with a stroller in one hand, a dog leash in the other, and a sack of yams in the other, I've found at least some inspiration to cook. And by the way, in case you didn't catch it, I've completely lost the ability to count, or do basic math. The simplest calculations elude me now! So maybe it's best I DO keep it simple in the kitchen, for now.

But, I'm happy to say I have come up with a blog-worthy recipe. And found time to write it down, take a picture, and gander a few paragraphs of life-stuff in a post. Granted, the process was spread over about 5 days. So for my first post-baby-hiatus recipe, I give you a recipe that is easy, has few ingredients, and makes very yummy leftovers to reheat when time is scarce:

Sweet Potato Leek Bisque

4-6 servings

3 T butter

2 C leeks, trimmed and light green/white parts sliced

2 C Sweet potato or yams, peeled and ½” diced

2 C Russet potato, peeled and ½” diced

4 C vegetable stock

½ C heavy cream

sea salt and black pepper

1. In a stock pot melt butter over low-medium heat. Add leeks and cook 8-10 minutes. They should sizzle gently, and not become crispy and brown.

2. Add potatoes and stock. Simmer until potatoes are tender, about 10-15 minutes.

3. Remove from heat and partially blend the soup, either using an immersion mixer or stand blender. Blend about half the soup, leaving chunks of potato.

4. Return soup to low heat. Add cream and season with salt and pepper. Start with 1 teaspoon of salt and add up to 2 more depending on taste.

Roasted Delicata Squash and Ginger Soup

2012-10-01T18:12:00.000-04:00

I don't know how I managed to catch a cold last week, but I did. And it sucked. This is the first time I've come down with anything since at least 1st trimester of pregnancy. That was nothing! Now, a fat head feeling AND a fat (stretching) belly feeling don't go well together. I can handle the one without the other, but feeling like both my sinuses and my belly are going to explode from all the pressure did not left me as functional as I'd like to be. Luckily, it passed in the classic 9 days style.

In our house, if you are sick, there is a rule that you must immediately begin to ingest as much fresh ginger as possible. Tea is the easiest, made by slicing ginger and boiling it in water, but it gets boring fast. Curry and soup also work well to incorporate the ginger with other vitamin-rich foods.

Once I felt up to the task of making soup, I decided to use the delicata squash I found at Fairway last weekend. It is a pretty variety of squash that tastes as good as it looks, and it's hard to find most of the year, except in early fall. I don't think it's widely recognized, as even at the best market, it was lumped with acorn squash without any price signage. The cashier didn't know what it was either, but low and behold it was on her list of codes.

Delicata Squash

Sliced Delicata Squash

If you see these oblong, ridged, pale yellow delicata squash with green stripes, pick one up. Compared to butternut or acorn squash, the cooked flesh is sweeter, smoother, and easier to separate from the skin. Whether you are sick or not, delicata squash is worth a try

Roasted Delicata Squash and Ginger Soup

4-6 servings

2T olive oil

1 ½ C onion, roughly chopped (1/2 large onion)

2 T ginger (with skin), roughly chopped into small 1/8” pieces

1-1/2 or 2 C baby carrots or peeled/sliced carrots

2 medium apples, peeled, cored and roughly chopped (tart apples like Grannysmith or MacIntosh work best to balance the sweet squash and spicy ginger)

1-1/2 to 2 C flesh from roasted delicata squash

3 C water

Kosher salt (or sea salt) and pepper to taste

Roasted Delicata Squash:
Roast the squash 1 hour or up to 1 day ahead of making the soup and reserve the flesh until ready to use.

Heat oven to 375F. Trim ends of squash and slice into 1” thick rings. Remove seeds and place rings on a baking sheet drizzled with olive oil or cooking spray. Drizzle squash lightly with olive oil and a dash of salt and pepper. Roast for 45 minutes – 1 hour, flipping them halfway through. When fork-tender, remove squash and cool to room temperature. Using a spoon, scoop the flesh away from the skin and discard the skin.

Soup:
1. In a stock pot, heat oil and cook onions over medium heat about 5 minutes until softened. Add ginger and cook 3 more minutes.

2. Add carrots, apples and water. Cover and bring to a boil, and then reduce to a simmer for 15 minutes or until carrots are tender.

3. Add cooked squash and simmer another 10 minutes.

4. With an immersion blender, or working with a regular blender in batches, puree the soup until smooth.

5. Season with salt and pepper. I am generous with the salt when using water instead of stock – toss in around 1-1/2 T or 2 T of kosher salt.

6. Warm the soup over low heat if needed and serve with bread or pita.

Almond Flour: Low-Carb Pizza "Crust"

2012-09-21T10:57:00.000-04:00

I miss pizza so much. Having gestational diabetes is only short-term, and luckily I only have a few weeks to go. Last week, I thought maybe I could get away with a couple slices of pizza since my numbers have been nice and low. This week, week 35, my glucose numbers seem to be jumping up.

Earlier this week I was playing around with almond flour as a low-carb alternative to wheat flour, and tried making this yummy-looking pizza crust recipe from Comfy Belly (a cooking/recipe blog with lots of gluten-free ideas).

Misty, on "her" memory foam kitchen mat, added a challenging element for this clumsy pregnant chef to work around.

I have been hesitant to invest in almond flour, since it's quite expensive. But I found 1lb bags for $4 each at Trader Joe's - always a great resource for affordable nuts! For $4, I figured it was worth a shot to see if I liked almond flour.

The verdict: I'm still on the fence. I'm glad this diet is just temporary. Although this pizza crust was pretty tasty, it definitely didn't fill the pizza-dough void. As I found with the coconut-almond crisps I made, the crust was soooo much work to chew. When I see an 8" pizza, I want to eat the 8" pizza - especially since this one (1/2 the dough recipe) was only 20g of carbs. But after eating half, my jaw was exhausted, and I admit I was getting a little full. Maybe I should have pressed the dough thinner. Or maybe I should have left it thicker and less crispy. Who knows.

Pita Pizza - tried and true

For now, I will stick to using my trusty-rusty Damascus 10 net carb whole wheat pitas for my low-carb pizza fix. At least you get a little bready-ness - since luckily I'm not worried about the gluten, just the carbs.

Almond Flour: Low-Carb Coconut Almond Crisps

2012-09-21T10:25:00.001-04:00

It's pretty hard to find a crunchy sweet cookie with few enough carbs to enjoy at the end of a meal. I bought some almond flour to try out some low-carb recipes and set to experimenting. I decided to try out this recipe I found for coconut crisps on Linda's Low Carb Menus site, considering I had all the ingredients. I pictured a lacy, crispy, crunchy, sweet cookie.

I like that each one has only about 1 gram of carbs each, but was surprised to find that they are only about 2" round. They were actually more like a cracker than a cookie. However, my jaw got very tired chewing them, as they are very densely packed with coarse almond flour and coconut.

I felt like these cookie-crackers needed something extra. Luckily, they are so low in carbs I had some leeway to play around. I experimented with different combinations of peanut butter and jelly: natural chunky peanut butter with strawberry-raspberry preserves, and natural chocolate peanut butter with both the strawberry-raspberry and mixed berry preserves.

They were still a little thick to chew - 3 sandwiches was my jaw's limit, as well as about 16g carbs. Four made a decently filling snack (along with a couple dried apricots), although pretty messy to eat and took some skill.

These little coconut crisps could make for an interesting tea or party snack, but for me they don't really fit the cookie-dessert slot I was hoping to fill. I'll stick to having my occasional Tate's Gluten Free Chocolate Chip Cookie for that - they are amazing.

Making Low-Carb Fun: Crepes!

2012-09-19T10:33:00.000-04:00

Before I left my job, it seemed like I had a huge list of fun things I wanted to do. In those days before baby thoughts took over my brain, I was still very food-obsessed.
Here are some examples of my ambitions:
- Learn HTML and make a website (um, who was I kidding here?)
- Work on a cookbook (I ordered a lot of how-to books that I still haven't read, but they look pretty on the shelf)
-Learn how to make bagels at home (I don't know who I thought would eat all these bagels, since I'm alone most of the time, and now I am not allowed to eat them anyways!)
-Learn to can my own fruits and vegetables in the summer, especially tomatoes (yeah, maybe someday when I have someplace to store all that stuff, because there's no space left here!)

These things quickly ceased to matter.

However, there was one thing on my "learn-to-cook-it" list that has resurfaced: crepes. In my recent search for low-carb foods to keep things interesting, I notice crepes, or variations thereof, keep popping up. So I grabbed Bittman's (Vegetarian) How to Cook Everything book, and sure enough there's a section on crepes and their cousin, blintz (blintz being similar and more eggy).

I'm sure there are ways to make them even more low-carb than I did, maybe by adding extra egg, or thinning with milk. I saw one variation using ricotta cheese. But I started with the basics, and followed the recipe, since I didn't want to experiment my first couple of tries.

I'm not going to go into detail about how to make crepes. You'll get better instruction looking to other blogs, videos and articles. I am still no expert - probably not very good at it at all! But I kept an open mind and low expectations and was pleasantly surprised with my novice results. No one in this house is a crepe connoisseur, so "not bad" was totally acceptable. It will take practice.

After making a stack of basic crepes using half unbleached flour and half whole wheat flour (about 12g of carbs each), I filled them with cooked vegetables and goat cheese for a savory dinner. They turned out pretty good, and just two made a decent serving with a salad on the side.

Eggplant Portobello Crepes with Goat Cheese (recipe below)

For breakfast the next morning, I warmed the crepes and filled them with fresh fruit, topped with Greek yogurt for protein, and a little cinnamon to make things interesting. Bonus: cinnamon helps regulate blood sugar!

Cool fruit crepes filled with fresh pineapple and strawberries, topped with cinnamon and a side of Greek yogurt.

And yet the next morning, I took 5 minutes extra to simmer some peaches and blueberries (with a couple teaspoons of water) for hot filled crepes. No need to add sugar, the fruit is sweet enough on it's own.

Warm crepes filled with fresh, cooked, peaches and blueberries

So you see, once you figure out the crepe part (and a real crepe pan helps - I borrowed one), the options for fillings are endless. Once you have the basics down, you can experiment with different flours, ratios of egg-to-flour and batter stir-ins like sugar or vanilla for sweet crepes, or herbs for savory.

Eggplant Portobello Crepes with Goat Cheese
Fills 6 crepes
Begin 1-1/2 to 24 hours ahead of time

Crepes (makes 10):

2 T melted butter, cooled

1-1/4 C 2% milk

2 large eggs

½ C all-purpose flour

½ C whole wheat flour

pinch of salt

1-2 T butter for cooking

Filling:

1 large onion, thinly sliced

4 small portobello mushroom caps, sliced

1 small/medium eggplant, peeled and sliced 1/4” thick

2 cloves garlic, minced

olive oil

white pepper (or black)

red pepper flakes

salt

4 oz chevre goat cheese

For Crepes:

(begin well ahead, at least 1-1/2 hours before serving)

1. Blend all ingredients until smooth in a blender. Refrigerate for 1-24 hours. I brought mine to room temperature (about 10-15 minutes) before cooking.

2. Make a work station near the cooktop by setting out batter, ladle or measuring cup, butter, a large plate to hold cooked crepes, and 10 squares of wax paper to separate them.

3. Heat nonstick skillet or crepe pan over medium heat and coat the bottom with butter.

4. Pour 1/8 C batter in the center of the pan and swirl it to evenly coat the bottom. After 15-30 seconds, when the top of the crepe is dry, and bottom is just starting to brown, flip using a spatula and your fingers. Cook another 10-15 seconds until slightly browned and remove.

5. Place on a plate with waxed paper between each crepe.

For Filling:

1. Salt the eggplant on paper towels and let it set about 10 minutes. Rinse before cooking.

2. In one skillet, heat 2T oil and add onions. Cook over medium/med-low heat for 15 minutes, stirring occasionally until golden. Season with a pinch of salt.

3. In a second skillet, heat 2-3T oil over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 minutes, and then add eggplant. Cook a few minutes and season with a pinch of white pepper and red pepper flakes. Cover and cook over low heat about 7-10 minutes and everything is tender.

Place filling across lower 1/3 of crepe before rolling

Assemble the crepes:

Lay each crepe flat on a plate and place the filling near one edge, covering about 1/3 of it. Spoon a few onions, then a spoonful of eggplant and mushrooms, and a few crumbles of goat cheese. Roll the crepe up starting from the filling and set aside. Repeat.

Serve warm, or microwave the crepes about 15 seconds to reheat, if needed.

Diabetic Mothers Can Have A Healthy Pregnancy

2012-09-18T11:19:00.000-04:00

This is a special guest post by a fellow blogger, prompted by a new health concern in my life: diabetes. It's always been lurking in my family history, but I did not expect to be forced to deal with it so early in life, and especially in pregnancy. Right now, I only have gestational diabetes - which means it should go away when I give birth. At first, the diagnosis seems tragic, but it's really just an inconvenience. However, the condition prompted more tests, which revealed that I will more than likely experience Type 1 diabetes in the next 6 months to 15 years.

Naturally, I have a lot of questions and concerns about how this will affect my current and future pregnancies. Hopefully the following article will give you an overview of what to expect as you experience or consider pregnancy with any type of diabetes.

Diabetic Mothers Can Have A Healthy Pregnancy

by Katie Moore

For a woman with diabetes, the thought of pregnancy may seem worrisome. With a great doctor and a healthy management plan, however you can still enjoy pregnancy and have a healthy baby. Managing your condition carefully is the key to a positive outcome for both mother and baby.

As a result of your diabetes, your pregnancy may be considered high-risk. This does not mean that you are doomed to months of worry that your baby will not be healthy. It simply means that, as an expectant, diabetic mother, you will need close monitoring throughout the course of your pregnancy. Studies show that diabetic women who keep close watches on their sugar levels have equal chances of delivering a normal, healthy baby as non-diabetic women.

Before getting pregnant, you may want to set a personal goal of keeping your sugar level in the target area for several weeks. Not only will this allow you to conceive when you are experiencing optimal health, but it will also give you a head start on managing your diabetes during pregnancy. By giving yourself a "practice period," you will be used to the dietary and lifestyle changes that pregnancy will bring before you become pregnant.

If you keep your blood glucose at normal levels at conception and during the first few weeks of pregnancy, you will increase your chances of delivering a child that is free from birth defects. Testing your sugar levels four or five times a day with a blood glucose meter will help you to maintain proper glucose levels all day long. Your doctor can give you a list of specific times of day when you should be testing.

Although getting off of a strict diabetic diet can be tempting when pregnancy cravings hit, you should remember that your blood glucose level has a great impact on your developing baby. Having optimal levels in the first trimester will lead to the proper development of your baby's lungs, heart and kidneys. Watching your diet and exercising will help you manage your glucose levels properly.

Diabetic mothers, especially, need the care of a doctor throughout pregnancy. As soon as you know you are pregnant, make an appointment with your obstetrician. Be sure you tell the receptionist you are diabetic, since the doctor may want to see you sooner than the typical first pregnancy visit at eight to ten weeks gestation. As you begin to plan for delivery, ask your doctor about your options and how they’ll affect your condition. Options like pain management medicine and cord blood banking may bring up many questions that your doctor is best qualified to answer.

If you experience morning sickness during the first trimester, you should consult your doctor for advice on managing your blood glucose levels when you cannot eat much. Your doctor may prescribe a medication to reduce nausea, so that you can regulate your sugar properly. After delivery, you will probably not need as much insulin as you did before pregnancy, at least for a few weeks. However, you should watch your sugar levels carefully as your body adjusts to its non-pregnant state. Having snacks handy at all times can be a good cautionary measure in the first few transitional weeks.

The most important thing is to be confident in the fact that diabetic women have successful pregnancies all of the time. By listening to your doctor and being proactive in your own healthcare, you too can have a successful pregnancy and a healthy baby.

“This is a guest post written by Katie Moore. Katie is an active writer within the Mom-o-sphere of the blogging world. Just after becoming a Mom herself, Katie took to blogging to share her knowledge and passion for motherhood, pregnancy, children, fitness and overall health. She enjoys spending time with her family, writing and researching, and connecting with others! If you have any questions or would like to connect with Katie please contact by visiting her blog “Moore From Katie,” or her twitter @moorekm26."

Low-Carb Grilled Zucchini Lasagna and Pesto Roasted Cauliflower

2012-09-03T09:30:00.000-04:00

I've been staring at my basil plants in their window box, watering them every day, watching them grow. My favorite Italian foods are denied in my low-carb diet... and I've been craving my summertime staple of pesto pasta. Sure, I put a few fresh basil leaves on a pita pizza or in a caprese salad. But the plants are itching to be preened and plucked and utilized to their potential.

I had an abundance of housework stamina on Saturday, and decided I'd cook a meal for a couple of friends. I ended up using fresh basil in all three dishes. I have to wonder if I'd had more time, if I might have come up with a dessert, as well!

For the main course, I made a big shallow lasagna. Mainly, I needed to use up a giant tub of ricotta cheese from last week, which I had accidentally ordered instead of a small one. And I had this big, fat, perfect zucchini from the farmer's market that I secretly wished I could make zucchini bread out of. I grilled the slices to pre-cook them, and figured a fire-roasted tomato sauce would further enhance the char-grilled flavors.

For a bulky side dish, I made roasted cauliflower. Cruciferous vegetables are very important in pregnancy, and I don't seem to eat enough. I find them boring. Roasting does make them more interesting. And then I realized that this bland white vegetable with lots of nooks and crannies would be a great canvas for my pesto fix. It turned out really well. See, getting your roughage can be fun. Go ahead and have seconds and thirds!

If you know my dinner habits, you'd know I am a stickler for the 3-item plate. Without variety I don't feel satiated. So without much energy left to concoct a third dish or an elaborate green salad, I tossed some heirloom tomatoes with basil, olive oil and balsamic vinegar. Not terribly original, but it's easy. And heirlooms come in green, so that counts as a green vegetable, right? Just kidding.

Grilled Zucchini Lasagna with Fire Roasted Sauce
9 servings = 12g carbs each
6 larger servings = 16-17g carbs each
Begin 1-1/2 to 2 hours ahead of serving time

1 large zucchini (12" long x 2-1/2" wide) or 2 medium, cut lengthwise into 1/4" slices
olive oil, salt, pepper

6 "oven-ready" lasagna noodles

1-3/4 C lowfat ricotta cheese
2 eggs, slightly beaten
1/4 C fresh basil, chopped
1/4 C parmesan, grated
1 C + 1/2 C mozzarella cheese, shredded

Fire Roasted Tomato Sauce (approx. 5C)
1 T olive oil
1/2 C onion, diced
1 large clove garlic, minced
2 14.5oz cans of Muir Glen Fire Roasted Tomatoes
2 8oz cans of no-salt added tomato sauce
salt & pepper

1. Heat oven to 350F. Spray a 13x9x2" baking pan (preferably glass/pyrex) with non-stick spray or olive oil.

2. Heat a grill pan over medium heat and drizzle with olive oil. Season zucchini slices with salt and pepper and grill about 4 minutes per side, until the slices become floppy and less opaque. Set aside as they become cooked.

3. Meanwhile, prepare the tomato sauce. In a medium saucepan over medium heat, add olive oil and sauté onion 3-5 minutes. Add garlic and cook another 2 minutes. Add tomatoes and sauce. Cover and simmer 30-45 minutes, until slightly thickened. Season with salt and pepper.

4. Prepare cheese filling. In a medium mixing bowl, slightly beat eggs with a fork. Stir in ricotta to combine. Mix in parmesan, 1 cup of mozzarella, basil and season with salt and pepper.

5. To assemble the lasagna in the pan, first cover the bottom with a layer of sauce. Just enough to coat the bottom with no gaps. Place a layer of noodles (3 oven-ready noodles) spaced apart. Layer ricotta cheese to completely cover the noodles. Add a layer of zucchini slices and cover completely with sauce (make sure you have enough sauce left for a 3rd portion). Layer 3 more noodles directly on top of the others, then ricotta, then zucchini, and one more layer of sauce. Top with 1/2 cup mozzarella.

6. Cover with aluminum foil and bake for 30 minutes at 350F. Remove foil and raise heat to 450F. Bake another 15 minutes until cheese bubbles and browns.

7. Divide into 6 or 9 slices and serve.

Pesto Roasted Cauliflower
6-9 servings

1 head of cauliflower, divided into florets
1 C pesto

Pesto:

2 C (packed) basil leaves

1 large clove of garlic, or 2 small

½ C – ¾ C good-quality extra virgin olive oil

¼ C toasted pine nuts

¼ C grated parmesan cheese

sea salt & black pepper to taste

1. Heat oven to 425F, or whatever you need it for other dishes you are cooking.

2. Drop florets into a large pot of boiling water for about 4 minutes to blanch. Remove or drain, and place in a large baking dish.

3. Use store-bought pesto, or make your own by blending the above listed pesto ingredients. Adjust the ingredient proportions to your liking. Pour about 2/3 of the pesto over the cauliflower - you want to just lightly coat it, not drown it. Toss together.

4. Bake at 425-450F for about 20 minutes. Higher temps cook quicker, lower take longer, obviously.

5. Remove from oven when tender and browned. Toss with a few more tablespoons of pesto and serve.

To cook the cauliflower alongside the lasagna, add it to the oven when you remove the lasagna foil. When you remove the lasagna after 15 minutes, leave the cauliflower in another 5 minutes and let the lasagna rest for that time.

Breakfasts with Under 30 Grams of Carbs

2012-09-02T11:51:00.000-04:00

I am almost 3 weeks into my gestational diabetes diet. I am fortunate enough to have a very mild case, and have been able to keep my blood glucose within range almost all the time. I still have not gained much weight, only 12 pounds total, but no worries as long as I can keep it instead of losing it like I did the first week of the diet.

The baby is being monitored more closely now as well, to make sure he isn't getting too big. I must say, the images show he has a perfect little oval skull and a rotund little pot belly - but measures and weighs in right at the 52nd percentile. Absolutely normal as normal can be!

Food decisions have not been easy, since there are carbs in EVERYTHING. My diet started out as 6 meals spaced at least 2 hours: 15-30g, 15g, 30g, 30g, 30g, 15g. My blood sugar was dipping too low - probably due to the fact that I walk soooo much all the time. So I'm now allowed 6 30 gram meals or snacks throughout the day which is much much easier. But when searching for low-carb meals on the vast internets, a lot of people consider a low-carb meal 45 grams-ish. And complain about it! If only! That would mean a whole other world of breads, pastas, and beans that don't fit into a 30 gram limit!

I want to share what I've come up with for meals lately, since it's been quite challenging to keep every meal under 30 grams of carbs. Like many in the same situation, I find myself bound to preparing all my food at home so that I know what is in it. The dietitian told me that breakfast is always the hardest, but I disagree. Her point was to just "eat meat and vegetables at the other meals". Um, but I don't eat red meat, and I eat mostly vegetarian.... which severely limits the more filling options.

So breakfast being the easiest for me, since I do eat eggs, that is what I will share with you first.
Here's what I've been eating, some days more creative than others. Some more filling than others. Hopefully if you find yourself in the same situation, or just trying to diet, this list might spark some inspiration to start your day off right.

BREAKFASTS WITH UNDER 30 GRAMS OF CARBS

Egg Breakfasts:
Eggs only have about 1g carbs each, leaving you a carb allowance for the grains you need to get enough fiber. They are fast and easy to prepare, and the protein makes them filling. Despite not really liking them all that much, I find myself relying on eggs to keep me satisfied in the morning, especially if I have a busy day ahead. Personally, since I'm eating so many eggs now, I make sure I buy the most organic, free-range, eggs available.

1. Omelet with cheddar, tomatoes, onion, spinach and chives. Toast on the side.
Carbs: 13g counting vegetables / 2g with free veg.

Pros: Filling, and low carb enough for some toast on the side. Also, uses basic ingredients most people keep on hand.
Cons: Chopping vegetables and cooking the onions takes a little time.

2. Omelet - Mediterranean Inspired, with (pasteurized) Feta cheese, mushrooms, and tomatoes. Baked potato wedges on the side.
Carbs: 28g counting vegetables / 15-20g with free veg (count a small potato at 15g)

Pros: Feta puts a twist on the everyday eggs, mushrooms add protein, and many diabetics can process potatoes better than grains - and they are satisfying.
Cons: Baking a small amount of potato is difficult for one person, or with short time. I made them for dinner the night before and ate one potato at dinner, and saved another for breakfast.

3. Open-face Egg Sandwich with Veggie Bacon. Toast one slice of high-fiber bread (20g+ carbs), Scramble 2-3 eggs and add cheese, or herbs like chives or cilantro, or anything else you want. Add a couple strips of veggie bacon to keep it interesting.
Carbs: approx 30g, depending on the bread.

Pros: Quick and easy
Cons: High fiber bread can be bland and dry, or difficult to find.

4. Fried Eggs on Toast with a side of Fruit.
Carbs vary. With a 30g allowance: light whole wheat bread will give you 2 slices with a total 18g carbs. High-fiber or regular wheat bread can be over 20g. Fill up your 30g allowance with fruit. 1/2 an apple or peach is around 7g, 1 cup of strawberries or 1/2 cup pineapple is about 10g.
For 15g allowance: Use one slice of light whole wheat bread, 2 eggs, and 1/3 cup strawberries.

Pros: Quick and easy
Cons: If you like your yolks intact, and they break, you might start your day cursing in the kitchen.

5. "Sausage" and Egg Sandwich, or Scramble. Smart Dogs, or veggie hot dogs, make eggs a little more interesting for me. I don't eat sausage, for various reasons, but usually have veggie hot dogs in the fridge. For a sandwich, I split one down the middle and fry it for a few minutes. For a scramble, I cut it into chunks and pre-cook them before adding eggs. Use whole wheat buns (about 25g carbs) or toast to make a sandwich.
Carbs: 27g using a small whole wheat hamburger bun.

Pros: Healthier than real sausage, but still makes you feel like you're eating like you used to when you could just stop at the deli.
Cons: packages of buns are just too big to figure out enough low-carb uses before they grow moldy. Freezing them works, but is never as good!

Non-Egg Breakfasts (or snacks):

Many women have an aversion to eggs during pregnancy. Some are egg-free vegetarian. This makes a filling breakfast (that doesn't throw off the glucose numbers) much harder to come by.

1. Amy's Tofu Scramble with Hash Browns.

Carbs: 19g. But you'll need to use the rest of your allowance for ketchup, as this is a bland meal.

Pros: Fast from a box.... immediate sustainence.... and mmmmm hash browns.

Cons: Bland bland bland. Not a fan of tofu scramble.

2. Half of a Whole Wheat Bagel with cream cheese and cucumber (or tomato).

Carbs: 30-32g

Pros: I can have a bagel!

Cons: I really wanted the whole thing! I'm still hungry... and the other half went stale because I forgot about it.

3. Two Kashi 7-Grain Waffles with (Natural) Peanut or Almond Butter. Alternative topping: butter and toasted pecans or almonds.

Carbs: 25g + nut butter.

Eat only 1 for a 15g snack.

Pros: Yes, you can have waffles. And they have lots of fiber, protein and good stuff.

Cons: Say good-bye to syrup. Some people think the Kashi waffles taste funny.

4. Good Old Cereal and Milk. I look for cereals with a serving size of at least 3/4 Cup and 20-24g carbs per serving, in order to have leeway for 1/2 C of milk (6g). Cheerios/Honey Nut Cheerios have 20-22g, Fiber One 80 calorie Honey Squares have 25g. Generally oat and corn-heavy ingredient lists have less carbs, rice or wheat-intensive have too many.

Carbs: approx. 30g.

Pros: Fast and refreshing.

Cons: Not filling.

Dairy Breakfasts (or snacks):

I can not live without high-protein Greek yogurt. If you can adjust to the sour taste of plain, unsweetened, Greek yogurt, then always keep it on hand. Chobani is acceptable, but Fage is better. Fage has removed more of the liquid content (whey) of the yogurt, leaving a thicker protein rich and lower carb product. It's more expensive, but worth it. Low-fat cottage cheese is also an excellent high-protein, very low carb, choice if you have a taste for it.

1. Greek Yogurt and Fruit.

Carbs in yogurt: 6oz Chobani - 9g carbs + 13g protein. 6oz Fage - 7g carbs + 18g protein (making it more filling and leaving more allowance to fill up on fruit).

Use fresh fruit to add fiber and sweetness:

For a 15g allowance, strawberries are the best choice. You can have about 3/4 Cup of strawberries in the yogurt, adding only 7g carbs. Pineapple or blueberries are also good choices.

For a 30g allowance, add more fruit or supplement with raw almonds or a big spoonful of granola or crunchy cereal.

Pros: Fast and refreshing.

Cons: Some people don't like the sour taste of unsweetened yogurt.

2. Thick Smoothie.

Carbs: 15g smoothie - 6 oz greek yogurt (7g) + fruit (7g). This could be 1/2 peach, 3/4 C strawberries, 1/3 C blueberries.

30g smoothie - use 6oz yogurt + fruit to amount to 15g carbs (2 fruits or 1/2 banana), and thin with a few tablespoons of milk.

Pros: Filling, refreshing, no spoon required, and usually a pretty color.

Cons: Washing the blender - I suggest an immersion blender like Bamix and just keeping it out all the time.

3. Low-fat Cottage Cheese with Fruit Preserves.

1/2 Cup of cottage cheese packs 16g protein and only 4g carbs. This leaves the possibilities for stir-ins endless! For a quick treat, I like to have a small bowl of cottage cheese with a tablespoon of natural fruit preserves, like Sarabeth's - about 10g carbs.

Pros: Super low-carb. A bit of cottage cheese on the side of any breakfast will help you stay full longer.

Cons: Many people dislike cottage cheese.

SUGGESTED GROCERY LIST:

-Variety of Fruits: Strawberries or Blueberries, Peaches, Apples or Plums, Pineapple, or Cherries.

-Versatile quick-cook vegetables: Tomato, Zucchini, Onion, Baby Spinach, Mushrooms

-Potatoes (choose small potatoes, the size of your fist, to make measuring 15g servings easier to visualize)

-Fresh Herb - Chives or Cilantro go well with eggs, or even Dill

-Raw almonds or pecans, sliced or whole

-Natural Peanut Butter - Skippy

-Natural fruit preserves - Sarabeth's

-Fiber One or other 20-25g carb cereal - Original or 80 Calorie

-Whole Grain Double Fiber Bread - Pepperidge Farm

or lower carb Light Style Bread - Pepperidge Farm

-Organic Cage-Free Eggs - Nature's Yoke

-Lowfat Cottage cheese - Friendship 1% Cottage Cheese

-Greek Yogurt - Fage Total 0%

-Packaged Cheese - shredded cheddar or a tub of pasteurized Feta

-1% or 2% Organic, hormone-free Milk (or Vanilla Almond Milk)

-Frozen 7-grain Waffles - Kashi

-Frozen Tofu Scramble - Amy's

What do you like to eat for your low-carb breakfast?

Whole Grain Waffles with Yogurt and Strawberries

2012-08-23T12:43:00.000-04:00

Kashi 7-grain waffles with greek yogurt, candied pecans and strawberries

This WAS my new favorite breakfast. I came up with it while trying to add whole grains and calcium to my diet, and find an alternative to syrup, after being diagnosed with gestational diabetes.

Trader Joe's has the best nuts!

Unfortunately, now that I've seen the dietician, I learned that this combo has too many carbs. I may be allowed to eat half this amount. I had thought it was healthy! ... I still think it is, just not ideal for carb counting I guess. I've made such an effort to add the whole grains and brown starches that I don't care for. I have learned to like some of them, like these nutrient-rich Kashi waffles.

The good news is I can still eat them, since 2 waffles only have 25g of carbs, but I can't top them with all these other carbs any more! Now, I put a little butter and some berries, or a bit of natural peanut butter. Oh well!

A New Diet Challenge: Gestational Diabetes

2012-08-23T12:23:00.000-04:00

Forgive me for not posting much lately. Over the last 3 weeks I've been busy with sooo many doctor appointments and adjusting to new dietary restrictions. I had a few posts lined up about things I made/ate, and meanwhile I was trying to figure out a whole new eating plan. I felt somehow hypocritical, or un-genuine, posting meals which I can no longer eat.

It all started when I went for my 28 weeks check-up and 4 hour pregnancy "3rd Trimester" class with a glucose screening test. As I reeled from the 50g glucose drink, gave up some blood, and sat through nurse-grandma advice and stories, I had little worry about passing the test. They had told us to eat breakfast as normal, which for me was yogurt, berries and granola. The next day I got a call saying I had "abnormal" results on the test. "How abnormal, like how high exactly was my sugar?" was my immediate Type-A, I think I'm in control of everything, response. I had failed by 7 points. To me, this sounds not so bad. To me, this sounds like I had too many sweets for breakfast, and should have opted for eggs.

Okay, so I might have a little problem. A couple days later I fasted and had my 3-hour glucose tolerance test with the 100g glucose syrup and 4 blood drawings. I felt dizzy and nauseous for all 3 hours. I couldn't even focus on my book, the words swam on the pages, as I sat in the hot un-airconditioned closet that is the blood lab. Figures, 10 minutes before I was done, the tech was like "oh, is it hot in here? let me turn on the AC." after I had complained from the beginning. Are you kidding me?

Alas, the next day I got another call saying I had abnormal results. I would have to follow up with an endocrinologist for my now diagnosed gestational diabetes. My glucose had gone up, not too too high, but never came back down. That explains why the baby flipped 72 times in my belly while I felt like crap for hours. Clearly there's something wrong with me.

My Type-A, I think I'm in control of everything, plan was to start eating healthier immediately. Or at least keep track of what I am eating, so I could show that dietician right from the get-go that I am sticking to everything they tell you to eat in pregnancy: high-protein dairy, plenty of fruits and vegetables, proteins like beans and salmon, and lots of whole grains.

Well show her I did, and she showed me right back - this is not how you can eat if you have gestational diabetes. In fact, my high-fiber cereal with berries and milk, or greek yogurt with fruit and granola, was just carb + carb + carb, day after day. My frequent fruits, abundant whole grains, and vegetarian friendly beans were all high in carbs and I would have to replace some of them with meat, eggs and cheese. "But I eat mostly vegetarian," I told her, "I can't eat meat every day!" She scowled, because it's tough to stick to the low-carb 30g meal / 15g snack diet eating vegetarian. I was left to figure it out on my own, or starve.

**Here's a nice little chart I found for carb counting**

So I headed home with a list of foods and their carb contents, with one whole column on my personal list crossed out - off limits. No burritos, no tacos, no enchiladas, no pizza, no bean chili, no cake, no cookies, no brownies, no granola bars, no ice cream, no lowfat yogurt with fruit. I've lived many years without a craving for real sweets, but take away all my vegetarian-friendly meals, emergency granola bars I keep in my purse, and yogurt and ice cream? Oh and by the way, you can hardly eat a 1/3 cup of rice, beans, potato, pasta or grains of any kind. You wanna snack? Well you only get 15g, so that's just 1/2 a banana. Good luck being full and functional for the next two hours until you can eat again.

Oh this is going to be hard.

My first week, I spent the first couple days just staring into the pantry and fridge trying to find something that had less than 30g of carbs. I really was starving the first couple days, I couldn't even sleep because I would wake up starving. My glucose even dropped to 50 after a walk to the vet and Petsmart in 85 degree weather (it should be at least 60). So I was allowed 30g snacks instead of 15g, and felt a whole lot better. 15g is nothing.

**Here's the site I used to search each food and count carbs**

I ended up figuring out a bunch of things to eat, and all my numbers stayed in check. Timing all my foods, pre-planning, tracking carbs, researching, actually making the food, and doing properly timed finger prick tests was super annoying. Another week I didn't spend getting ready for baby - who is now much more likely to come early due to my condition. Nor did I have time (or the mental energy) to blog about any of this until now. I couldn't have every hour revolve completely around food.

Here's a look at my (incredibly Type-A) early low-carb diet Excel chart I made (carb allowance, including vegetables: 15-30g, 15g, 30g, 30g, 30g, 15g):

Next post, I'll share a whole bunch of the foods I came up with. I might not have it perfect yet, but I think I managed some good ideas to keep things interesting, and healthy, for my new low-carb life. I confess, I caved and ate fish and chicken, because otherwise I felt starving. Over time, with research and shopping, I came up with more interesting vegetarian options.

Cheddar Black Bean Cakes with Avocado Salad and Sweet Red Corn

2012-08-15T16:12:00.001-04:00

Good old (low-sodium) black beans are one of my favorite pantry staples. One should never be without a can of at least some kind of beans. The possibilities are just endless.

In search of a new, hearty, healthy vegetarian recipe, I consulted Mark Bittman's How To Cook Everything Vegetarian. I knew that I should be well-stocked for most items in the beans and legumes pages. How this cookbook works is that you start with a recipe, like I did with "Baked White Bean Cakes", which presents a recipe and method. Variations are suggested at the end, and sometimes possible sauces are listed. The idea is that you get the technique and then let your imagination run wild with possibilities, and end up coming up with your own original take in the end. That's why I love this book, it teaches you how to create ideas from surefire techniques.

My Cheddar Black Bean Cakes ended up quite far from the original recipe. I changed the ingredients to be a little more Mexican, to go with the type of beans. But honestly, the real difference is that I completely misread the amount of beans to be used. So my cakes are more "cake" and less "bean" than Bittman's recipe. But I'm ok with that.

On the side, I served a cool and refreshing avocado salad with lime. The cakey-beans needed a moist partner, definitely. I also found this really interesting red sweet corn. It tastes similar to regular corn but just looks more colorful and rustic. It was a nice light summer dinner, and didn't take too long to prepare - it could probably be done in 45 minutes to an hour.

Leftover bean cakes make a great breakfast, too. Serve them with huevos rancheros, or topped with poached eggs on an english muffin for a mexican benedict. I made a simple sandwich with a cheddar-chive omelet, since I didn't have many other ingredients on hand.

Cheddar Black Bean Cakes

4 servings (8 cakes)

2 T olive oil
1/2 C onion, diced
2 cloves garlic, minced

1 14oz can of black beans, rinsed & drained
2 eggs
1/4 C + 2 T sharp cheddar, shredded (for vegan, use dairy-free cheese)
1/2 tsp dried oregano
salt and pepper
1/2 C whole wheat flour
1/2 tsp baking powder

Condiments: Sour cream, hot sauce or salsa, cilantro

Preheat oven to 375F.

1. Sauté onions and garlic in olive oil 3-4 minutes and set aside.

2. Mash beans, leaving them semi-chunky. I use a potato masher. Mix in eggs and cheese. Add garlic and onions, oregano, salt, pepper, flour and baking powder.

3. Lightly grease a baking sheet with olive oil or cooking spray. Drop heaping tablespoons of bean mix onto the sheet into 8 separate cakes. Slightly press them down to resemble a 1" thick patty.

4. Bake cakes for 25 minutes. Top each cake with a little cheese and bake for another 5-10 minutes to melt cheese.

5. Garnish with fresh cilantro and serve with fat-free sour cream and hot sauce or salsa.

Avocado Salad with Cucumber, Carrot and Lime
4 servings

1-1/2 C cucumber, peeled and sliced
1 C baby carrots, halved lengthwise
2 avocados, cubed
1/4 C lime juice (1-2 limes)
2 T olive oil
salt and pepper
1/4 C cilantro, chopped

Combine all ingredients in a bowl, seasoning to taste with salt and pepper. Serve chilled.

Healthy Green Couscous

2012-08-10T11:01:00.000-04:00

After signing up for the classic childbirth preparedness classes at NYU medical center, they offered a free "Healthy Pregnancy" class. I decided to go, despite knowing it would be mostly obvious information. I figured I'm just not a good book-reader, and I may as well have the facts presented to me in power-point rather than in text. Honestly, the real reason I dragged myself there in the heat wave was to check out everyone else's baby bump and pregnant bodies, so I could compare myself to them covertly. I shamelessly admit it. We're in New York - we're all voyeurs at heart.

As I said, we all knew the information already from our doctors, books and google search. And I decided that despite my minimal weight gain, I looked pretty much like all those other girls around the 5-6 month mark. They gave us some stretches to do, which looked like about 1/20th of what I would do in a session of Rajashree's pregnancy yoga, which I aspire to do frequently. But, once again shamelessly, I admit I've done it about 4 times. And I'm about as likely to do the 5 easy stretches because I'd rather take a nap. Or google stuff on my laptop.

One place I try to minimize shameless indulgence is food. It's been a battle, since the boy in my belly wants chocolate and cookies instead of my usual pickles and popcorn. So I've tried to offset the indulgence with very healthy meals.

One thing I did take from the Healthy Pregnancy class was a question to ask yourself at each meal: "What can I add to this?". It means if you are having a grilled cheese, the answer is "tomatoes". If you are having a spinach salad, the answer might be "avocado or nuts". If you're slicing apples, the answer is "peanut butter". This question is the answer to one of my burning pregnancy-diet questions - how the heck do you manage to eat all those servings from each food group every day? It seems like SO MUCH FOOD! I can't physically eat that much.

And this is the answer: "what can I add to this?" - a little at a time. You want to add fiber, protein, calcium and other vitamins wherever possible, whenever possible. And you can do it a little at a time without much pain. So if you keep a few things on hand with these qualities (nuts, vegetables, cheeses, yogurts, canned beans, berries, nut butters), you can toss them into everything.

When I went to make couscous as a side dish, I asked myself "what can I add to this?". I started with whole-wheat couscous (because anything white is basically empty junk food that will take up space needed for the good stuff). I used vegetable stock instead of water, to add flavor. I added pine nuts for protein and good fat. I added spinach for nutrients, and cooked it in olive oil for more good fat needed for digestion. Besides, the spinach gives the couscous a hint of green, and I think colorful food tastes better!

Healthy Green Couscous
4 servings

2-1/2 C fresh spinach
1 T olive oil
salt and pepper
1 C vegetable stock
1 C whole wheat couscous
1/4 C toasted pine nuts

1. In a deep skillet, sauté spinach in olive oil until wilted. Season with salt and pepper.

2. In a blender, purée spinach with vegetable stock. Pour into a saucepan and bring to a boil over high heat.

3. Add couscous to stock, stir, cover, and reduce heat to simmer for 2 minutes.

4. Remove the pan from heat and set at least 5 minutes.

5. Fluff with a fork and add pine nuts. Season with salt and pepper to taste.

Cashew-Creamed Corn with Chanterelles

2012-08-09T15:11:00.002-04:00

I thought I'd have so much more time to play in the kitchen and blog about my experiments this summer. But life has a way of distracting you, especially when your priorities shift daily. I have quite a long list of excuses which include pregnancy fatigue, researching baby gear and dealing with my dog Misty's intensifying fear and anxiety disorder.

Misty on the rug is a rare occurrence these days, as she typically resides in the bathroom 24/7.

"Cook something new", "update blog", and "index recipes" have been on my excel format to-do list for months. I've occasionally chipped away at the blogging to-do's, but have not been able to check them off completely. In fact, I've just about given up on the to-do list as a whole. Outside my absolutely necessary 2-hour naps, I end up doing whatever is of utmost priority - like minimal cleaning, doctor visits, baby registry, and solving the dog's problems. I end up cooking and eating simple tried-and-true meals that don't create many dirty dishes. Cooking is not that fun any more when I have to clean up the mess - my belly is too big to reach the faucet and bend over the sink to wash dishes.

Sometimes I do get a chance to stop by the farmer's market, or at least order something seasonal from Fresh Direct. Corn is at a peak now, and it's pretty versatile for experimentation. Chanterelle mushrooms were on sale at some point, and I decided I'd try something new instead of using them in soup. I had a vision of combining the sweet corn with the delicate mushrooms.

I didn't want the dish to be too heavy, so I used cashew cream instead of dairy cream. For some reason I added fakin' bacon, but I wish I hadn't. The smokiness overpowered the other mild flavors, which made adding the pricey mushrooms a waste since you could hardly taste them. Although, the smokey corn dish still tasted great as a topping for sautéed Quorn chicken fillets.

Next time I would omit the expensive mushrooms and serve them sautéed on the side, or skip the bacon and make the mushrooms and corn an interesting side dish for a party that can stand on it's own.

Here are the two versions:

Vegetarian Creamed Corn with Bacon
*great as a sauce for meatless chicken
approx. 4 servings

1 T olive oil
1 T butter or vegan butter
3 strips veggie bacon
2 C fresh corn (approx 3 cobs)
1/4 C onion, diced
1 clove garlic, minced
1/2 C cashew cream (see below instructions)
1/4 C water, or as needed
1/4 C white wine
salt & pepper
2 T dried parsley

1. Heat olive oil in a skillet over medium heat. Cook bacon about 2 minutes on each side, until browned and crisp. Remove to a plate to cool.

2. Add 1 T butter to the skillet, along with corn, onions, and garlic. Cover and cook 5 minutes, stirring occasionally.

3. Season with salt and pepper. Add cream, water and parsley. Cover and cook another 5 minutes until heated through. Add more water if the consistency seems too thick.

4. Chop bacon into small pieces and add to the corn before serving.

Cashew-Creamed Corn with Chanterelles
*a mild side-dish that would go well with breaded cutlets and an herb or arugula salad

approx. 4 servings

1 T olive oil
6 oz fresh chanterelle mushrooms
2 C fresh corn (approx 3 cobs)
1/4 C onion, diced
1 clove garlic, minced
1/2 C cashew cream (see below instructions)
1/4 C water, or as needed
1/4 C white wine
salt & pepper
2 T dried parsley

1. Prepare the chanterelles by swishing them in a bowl of water to remove the dirt. Wipe any remaining debris and cut the mushrooms into bite-sized pieces.

2. Heat olive oil in a skillet over medium heat. Add mushrooms, corn, onion and garlic. Cover and cook 5 minutes, stirring occasionally.

3. Season with salt and pepper. Add cream, water and parsley. Cover and cook another 5 minutes until heated through. Add more water if the consistency seems too thick. Serve hot.

Cashew Cream
To make cashew cream, you must soak raw cashews in water for about 3-4 hours or overnight.

Place the cashews in a container and add cold water to just barely cover thenuts completely. Cover and refrigerate. Using a blender, purée until liquified. You can also use an immersion / hand blender, but it won't be as smooth. If the mixture is too thick, add water a little at a time to reach the consistency of cream.

1 cup of nuts will yield a little more than 1 cup of cashew cream, depending on how much water is added. Exact measurements don't matter, but it's much easier to make a larger quantity, such as 2 cups of nuts at a time. Refrigerate the unused cream for about 4-5 days, or freeze in small containers to thaw and use as needed. Frozen cashew cream lasts 1-2 months, but is never quite as good as fresh.

Cantaloupe and Apple Salad with Mint and Honey

2012-07-24T18:14:00.000-04:00

I first made this salad a few months ago, when all I wanted to eat was fruit and salad. In pregnancy, all I wanted for a long time was anything cold and crisp. Which is actually not all that unusual for me to begin with. It's the brownies and chocolate that are the surprise.

Still, in month 7, I go for clean fresh flavors and rich desserts. I guess my body is striking some kind of balance between the two... and I've only gained about 12 pounds despite keeping entirely full to the brim at all times. But I keep hearing that you should trust your body to do what it needs to do, and baby boy is measuring normal. So there's nothing wrong with my eating I guess!

It may have been a pregnancy craving, but this salad makes real sense whether you are pregnant, nauseous, prone to acid indigestion or just plain too hot on those 100 degree summer days. Cantaloupe and apple are both energizing, refreshing and natural antacids. Mint helps with nausea. Local honey naturally helps build immunity to allergens. Lemon juice is anti-bacterial and also good for digestion. You might even find all of these ingredients locally at your farmer's market in the summer (although lemons are a stretch for us Northerners).

This simple fruit salad makes a great between-meals snack or a cooling dessert. It's sweet, refreshing and serves the very important purpose of aiding in digestion.

Cantaloupe and Apple Salad with Mint and Honey

3 C Cantaloupe or other peach-fleshed melon, cubed
2-3 Apples (I used Fuji), cored and diced (not peeled)
2 T fresh lemon juice
2 T local honey (I used apple blossom honey from Tremblay Apiaries)
1/4 C mint leaves, roughly chopped (I used spearmint that I grow in a window box)

Toss all ingredients together. Serve right away, or chilled.

Can be made a day ahead and refrigerated, but note that the longer it sets together the lemon juice will break down the melon and become more watery.

Summer Orzo Salad

2012-07-03T15:19:00.000-04:00

We returned from our 2 week Scandinavia trip on Saturday. It is so hot in NYC!

I only have a few groceries around that we collected in a jet-lagged stupor this weekend. Today I found myself without much to choose from at lunch time. That's how I came up with this delicious orzo salad - from the few fresh things I had around (cut pineapple, baby cucumbers, campari tomatoes) I was able to concoct something cool and refreshing.

After waiting a couple hours, I just finished a bowl right now. This salad is pretty tasty. The pineapple really makes it feel like summer!

Summer Orzo Salad
4-6 servings

2 C cooked orzo pasta, (cooled and mixed with a drizzle of olive oil to keep it slippery)
1/2 C black beans, rinsed and drained
1/2 C tomato, diced
1/2 C cucumber, sliced
1/2 C pineapple, diced
1/4 tsp dried cilantro (2 T fresh)
1 T fresh mint, chopped

Dressing:
1/4 C olive oil
1 T red wine vinegar
2 tsp lemon juice
1 tsp honey
salt & pepper

Combine pasta, beans, and vegetables. In a small bowl, whisk the dressing ingredients together, with a pinch of salt and pepper. Adjust to taste if needed. Stir the dressing into the pasta and add the cilantro and mint. Add salt and pepper if needed, to taste. Chill 1 hour or overnight.

3 Vegetarian Dinners in Copenhagen

2012-06-29T17:18:00.001-04:00

Wednesday:
The Marriott Midtown Grill had no vegetarian items on the menu, yet we had seen pasta on the room service menu. So they offered ravioli with mushroom cream sauce, or tagliatelle with red sauce. One gigantic bowl of tagliatelle was fine, but not impressive.

Upon requesting the bill, the waiter brings a treat to every table. Surprise - a fire pot with marshmallows and chocolate shavings. Toast, dip, yum! It was worth going just for that.

Thursday:
We decided on a place called Paafuglen in Tivoli Gardens. We wanted to go look around, so dinner gave us a purpose. The rides looked fun, but not okay for pregnant girl.

My husband ordered the eggplant gratinee with peppers and mushrooms over polenta.

It was very pretty, as you can see. Unfortunately the eggplant itself was quite raw, so it was wasted. He said the polenta was good. But what good is a star ingredient you can't even eat?

My dessert was rhubarb consommé with a hard-chocolate shelled cake and rhubarb sorbet. Pretty too, but very strange. Rhubarb water pool that gets all mucked up with cake bits. Strange.

Friday:
I received a message from a friend who has followed my postings this week. He is from Sweden and helped us plan our trip, so he was concerned about our search for suitable foods in Copenhagen. He took it upon himself to contact a vegetarian friend living in Copenhagen for advice and passed it along.

Thanks to the friend of a friend, we had some pretty cool veggie burgers tonight at Halifax. It's specifically a burger joint up in the Latin Quarter. Apparently Latin Quarter here doesn't mean the culture of the neighborhood, but refers to its actual Latin speaking roots at the University nearby.

It was a long walk from our hotel, which is so far from everything. We worried when we got to the restaurant and it was small and full. Definitely popular... So we put in a good 15-20 minutes wait, outside, hiding in an alley from the rain. We were 3 minutes from giving up when we were called in.

Luckily, it was worth the wait. Halifax has a great concept - a four step program. 1. Choose the type of burger (themed toppings like Mexican or breakfast). 2. Choose your patty - different types of meat, chickpea or celery root patty. 3. Choose a side, like potatoes, salad or nachos. 4. Choose a sauce, like chipotle or mayo.

My husband got the classic style "KØBENHAVN" chickpea burger on a bun with pickles, tomato and onion.

I chose the "ZÜRICH" chickpea burger. It was open-faced with a bottom bun, lettuce, onion, pickles, chili-fried mushrooms, and topped with a fried potato pancake (Rösti).

Both plates were enormous! Twice as much food as I could eat. Everything was pretty good and definitely interesting. I mean, they had me at pickles, so.... This one was a success. Thank you to our thoughtful friend!

To recap:
Midtown Grill: Not recommended for vegetarians, but you'll live if you go... http://www.marriott.com/hotels/hotel-information/restaurant/cphdk-copenhagen-marriott-hotel/

Paafuglen: Ok for veg in Tivoli if they learn how to cook it properly someday... http://www.paafuglen.dk/
Alternative option : mystery vegetarian option from Madklubben next door to it.
http://www.bistrobooking.dk/tivoli/

Halifax: Highly recommended for veg - http://www.halifax.nu/
Alternative option: Atlas Bar on the nearby corner has a vegetarian menu. http://atlasbar.s-12.dk/default.asp?pid=30

Tomorrow morning we head home. I can't wait to hug my dog and cook some healthy vegetables from the greenmarket. I could vacation forever if I could bring my kitchen (and dog) with me... But we've had enough for now.

- Posted using BlogPress from my iPhone

Location:Kalvebod Brygge,Copenhagen,Denmark

Copenhagen Vegetarian Finds - Day 2

2012-06-28T17:13:00.001-04:00

Today's lunch in Copenhagen's colorful Nyhavn area was a big surprise. We stumbled upon a gem of a little cafe, just behind the walls of the Charlottenborg museum.

We almost passed by the Illy board on the street because we weren't looking for a coffee shop. But for some reason I went back to check the menu. They serve traditional Danish open-faced sandwiches at the museum cafe. And, low and behold, TWO selections were vegetarian! Up to this point we had ignored these 'witches because they typically contain smoked fishes or meats.

Cafe Charlottenborg Menu:

We checked all the other heavily inhabited restaurants around the canal, but one menu after another read the same: meat, fish, meat, fish. Or pizza if you felt like specially requesting it without meat.

We bee-lined back to the empty and not-so-happening side of the canal to check the Charlottenborg cafe again. We walked into a serene courtyard with just a few diners relaxing at sunny tables. A completely different world and change of pace from just beyond the brick wall, where tourists debark from busses and sightseeing ferries, pouring into the waterfront scene to swill beer, eat fried fish, burgers, and make lots of noise.

Museum/Cafe from street:

Cafe courtyard:

The super-nice guy running the cafe counter greeted us and was patient and helpful getting our needs in order. He suggested a Danish specialty, elderflower juice, as a drink in addition to my husband's local dark draft beer.

The elderflower juice was interesting. It's just mildly sweet, like a watered down honey wine.

Soon enough our open-faced sandwiches appeared. One was wheat toast topped with cooked yellow potatoes, some kind of fresh mayo, giant caper berries, salad and fried onions. The potatoes had a nice flavor and everything in one bite together was definitely enjoyable. Can't go wrong with delicate fried onions!

Open-faced potato sandwich:

The second plate was rye toast topped with mayo, salad, walnuts, generous amounts of goat cheese, and honey. The bitter rye complimented the rich mayo, cheese and sweet honey very nicely.

Open-faced goat cheese sandwich:

What a fresh, healthy, yummy lunch! I told the same cafe manager how much we enjoyed the food, and both he and his older buddy promised we would not find any as good as this. We continued to wander streets for a few more hours, and as we checked menus for dinner we found absolutely nothing comparable in any way.

- Posted using BlogPress from my iPhone

Location:Kalvebod Brygge,Copenhagen,Denmark

Vegetarian Lunch in Copenhagen

2012-06-27T17:33:00.001-04:00

Malmö was cute, but today we moved on across the water to Copenhagen, Denmark.

For some reason we splurged $5-10 and got ourselves first class tickets on the 30 minute train ride. After a train employee passed by and said "you know this is first class" and i said "yes", no one ever checked our ticket!

Our next discovery was that the central station was a very long distance from our hotel, what with dragging two huge bags. This being the closest transportation to our hotel besides a bus that would be very unfamiliar upon first arriving. I wish someone told us you really need to come to the hotel by taxi.
My husband, the bag mule, has come to hate cobblestones with a passion. Even the newly laid stones are difficult to walk and roll on and walking with the bags has become a cuss fest.

Luckily we stay free on points at Marriott, and get breakfast and lounge access and all that. Huge room. Free wifi. The works. So I shouldn't complain. But still, the main drag is a haul!

Especially considering that I've really gotten huge this week. I think I am catching up on all the weight I didn't gain in months 1-4. Next week is 6 months! I look it now. Everything is getting big and uncomfortable. Sitting here writing this hurts my butt. My feet go to sleep from time to time, and my posture is shit. Sometimes baby kicks the crap out of my belly. He seems to quiet when I have ice cream of chocolate though... Hmmm ... Or is that just my excuse?

One thing I won't complain about is the lunch we found today. I researched a bit yesterday and had a place in mind to try: RizRaz (Sticks & Veggies).
www.rizraz.dk/

We easily found it, with help from iPhone maps and my best friend, "blue gps dot". FYI Mr. Dot will locate you continuously anywhere in the world with cell towers, if you load your map through wifi ahead of time and leave it open. It will only remember a couple square miles, but it's a foot-travel lifesaver.

RizRaz is a vegetarian buffet, and you can order a side of meat delivered to your table for a few extra bucks. But the buffet is totally veg so no worries of cross-contamination. I was hoping that it would be like the super-veg-buffet Hiltl (http://www.hiltl.ch/) that we found in Zurich, but it is about 1/4 that size and trendiness.

Still, we enjoyed a buffet with many cold salads and middle-eastern dips and pita, as well as the crispy sesame-laden falafel balls. They had lasagna, pizza and noodles too, but to me they looked underwhelming. $40-ish for 2 meals and 2 drinks was a decent deal here and the tables were quite busy.

The cold items filled my plate high. I took beets, green beans, carrot-coconut slaw, babaganoush, hummus, tzatziki, zucchini stew, German potato salad, pesto penne and pita triangles. I didn't have room for watermelon salad, sour-cream cole slaw, Fava bean pods or green salad. There may have been more.

Luckily we had a successful lunch because I simply can NOT find good dinner options. I searched the internets long and hard for anything but Asian food. We've already had 2 Indian, 1 Thai and 1 Vietnamese meal in recent days. I couldn't even find an Italian restaurant with good options here. If you are veg your only option is ravioli, and that's only at like two restaurants.

Everything here has meat in it. I have a hard time finding something for myself - since red meat and pork makes me physically ill now. Which does not mean I want chicken or fish in every item including my soup and salad.

Needless to say I'm completely frustrated with the veg food search here in Copenhagen. It's a culture of modesty and moderation but they really need to apply that principal to their proteins!

- Posted using BlogPress from my iPhone

Location:Kalvebod Brygge,Copenhagen,Denmark