I have a roommate who is nocturnal.
We’ve sent her DNA for testing to try to figure out what exactly is going on in those Circadian rhythms of hers. To no avail.
We were shocked. On many levels.
When you’re a medical student, unfortunately, you can’t really just sleep all day, especially on days when other people are completely dictating every move that you make, demanding that you be in a certain place at a certain time (and sometimes even in two places at a certain time). And so a few weeks back, we tried to get her to transition to a normal human schedule.
That lasted about four days. After which she said to me, “When I stay awake all day, all I think about is food. The only thing that excites me is the idea of what I’m going to eat next.”
My response. Yup. Sounds about right.
When you’re sitting in front of a computer all day, studying dermatology or staring at ovarian biopsies or listening to various abnormal heart sounds over and over (and still not being able to tell a systolic murmur from a normal S1/S2). Standing in the kitchen and eating ice cream out of the freezer seems much more appealing. I promise. And it seems more appealing approximately every 20 minutes, or however long it takes you to lose your focus.\
Not good. Especially for those of us on this eating healthy bandwagon.
So. What to do. My solution is usually to force myself to sit in my chair and not move because as soon as I get up and walk into that kitchen, who knows what I’ll eat. However, there are occasions in which I really do feel hungry. And in those situations it’s always a good idea to have some healthy snack food on hand.
In case you couldn’t guess, this week at Eat.Live.Be. we are talking about what healthy snacks we like to “indulge” in whenever the craving hits. I usually go for fruit – grapes, apples, oranges, strawberries, cherries…whatever’s in season. Sometimes veggies – those super sweet cherry tomatoes or carrots (the ones from the farmer’s market are seriously the sweetest things I’ve ever tasted!). On rare occasions, processed snack food – those wasabi peas, greek yogurt with a touch of honey, a spoonful of peanut butter (although who can stop at one?), ONE serving of some kind of trail mix (Trader Joe’s has SUCH a great variety!), half of a Larabar.
So tell me, what healthy snacks do you keep around? Write about it and link up here or leave a comment letting us know!
And be sure to check out the posts by the other fabulous Eat.Live.Be. bloggers:
- Sarah Caron – www.sarahscucinabella.com
- Cate O’Malley – www.sweetnicks.com
- Maris Callahan – www.ingoodtasteblog.net
- Chris Arpante – www.melecotte.com
- Faith – www.clickblogappetit.com/
- Kristen –www.dineanddish.net
- Emily –http://andersonfamilycrew.blogspot.com/
- Jenna – FireMom –http://stopdropandblog.com/
- Casey – http://www.thestarnesfam.com – e-mail
- Patsy – http://familyfriendsandfood.blogspot.com/
- Tri-Fit Mom – http://trifitmom.blogspot.com/
- Claire – http://cookiedoc.blogspot.com/
- Allison – http://sweetflours.blogspot.com/
- Jen – http://njepicurean.blogspot.com/
- Leslie – www.thehungryhousewife.com.
- Rivki Locker – http://www.healthyeatingforordinarypeople.com/
- Claudia – Journey of an Italian Cook
- Jennifer Schulz –http://lick-a-plate.blogspot.com/
- Sarah Rogers – http://sarahssweetcreations.blogspot.com
- Denise and Lenny – http://www.chezus.com
This soup has nothing to do with anything other than the fact that this here is my birthday week. And on your birthday week, you get to indulge in every craving you want. Unless those cravings involve chocolate, ice cream, or eating almond butter straight out of the jar. You reserve those indulgences for the actual day of your birth. Unless on the day of your birth (Feb 25!) you’re trying to be careful about what you eat so that you won’t feel sick when running 16 miles the next day. Yeah. We’ll see how that goes.
Anyway. I found that I was craving curry. Shocking because I’m always craving curry. So I flipped through my copy of the Tropical Vegan Kitchen and somehow became enraptured by this curry coconut soup with chickpeas. And then when I looked it up on epicurious and found that it had gotten five stars and was loved by the better part of a hundred commenters, I was sold. I should warn you that I didn’t make the recipe as is. It was a little meager, especially for those of us who had to run 14 miles the morning after eating it, so I bulked it up a bit with some extra beans, millet in place of brown rice, and a whole lot of greens. End result – craving satisfied. For the next five to six days, at least. At which point, I’ve got some Indian cookbooks that I really should break out. One of these days.
- 1½ cups raw chickpeas, black-eyed peas or a mix, soaked overnight
- 1 cup millet, quinoa, or brown rice (I used millet!)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 jalapeno chili, seeded and finely chopped
- 2 large cloves garlic, finely chopped
- 3 cups vegetable broth
- 2 tomatoes, chopped
- 1 tbsp curry powder (I used a medium hot blend that I got from my local Indian market)
- ½ tsp salt
- freshly ground black pepper, to taste
- 1 lb mixed greens – kale, collards, mustard greens, swiss chard
- 1 (14 oz) can light coconut milk
- Drain the beans that you’ve soaked overnight. (I find that the longer you soak them, the less time they take to cook so I let them soak for about…16 hours.) Put in a pot and cover with water until the water is about an inch higher than the beans. Add about 1 tbsp salt to the water. Bring to a boil. Cover and simmer for 20-30 minutes or until beans are tender. Drain and set aside.
- Put the millet in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
- In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
- Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper. Brint to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the greens and stir until wilted.
- Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt, pepper, and curry powder to taste. Serve warm.