FINALLY!!!

For months I have had so much trouble accessing my account. I could see my blog but couldn't access my dashboard where I log new posts. I have been so frustrated!!!! FINALLY something clicked and I got in. This is the reason I haven't posted in a very long time. Now I can get up to date...... I am happy to say that once again my creative juices are flowing. Cleaning out my art studio helped alot!!! I now have a clean, orderly place to work. I have spent the last couple of days in the studio and will soon be sharing some of my new work.

My Heart is Feeling the Art

Recently, I took a trip to the coast. Some friends and I rented a house at the beach in the quaint town of Cambria. There are quite a few galleries and art shops in the village and we also visited the Hearst Castle which is loaded with art. I came home very inspired and ready to create again.

Today I picked up my paints and brush and got to work. Ms. Autumn is the result.

Coconut Flour

It's been 3 months since I began this health journey. I am down 18 lbs. and am having many more energy-filled days than I used to have. I am no longer as strict as I was, but as much as possible I do try to eat fresh, natural foods that I prepare myself.

I have discovered and fallen in love with coconut flour. It is high in fiber and low in carbs. I have been making pancakes with it and little tea cakes which have been a big hit with my friends. I can't wait to try it in cookies. I use Truvia as the sweetner, which is granulated stevia.

I am so pleased that this way of eating has also lowered by blood sugar and I seldom suffer from insomnia anymore. I hope to continue to be good to my body by only filling it with good stuff.

Baba Ghanoush

No, that isn't a nickname for a grandparent! Baba Ghanoush is an eggplant dip/spread that is scrumptious!!!! I bought some at the Farmer's Market last week and I absolutely loved it, so today I made my own. It's usually served with pita bread or pita chips but I use it as a vegetable dip. This is low calorie low carb and low fat, and very nutritious! It's easy to make, so give it a try.

Baba Ghanoush

1 large eggplant
1/4 cup lemon juice
1/4 c. tahini
2 T. sesame seeds, roasted
2 cloves garlic, minced
2 T. olive oil
salt to taste

Preheat oven to 400 degrees. Pierce the eggplant with a fork several times, then roast over a burner on the stove until the outer skin is charred. Wrap in tin foil and bake in oven for 30-40 minutes. Let it cool, then remove the charred skin.
Cut up eggplant into cubes and place in blender with all ingredients and puree. Refrigerate for at least 3 hours before serving.
Makes about 2-1/4 cups.
9 1/4 cup servings with 88 calories , 7 g. of fat, 6 g. carbs per serving.

Spicing it Up

Having such a restricted diet I have to find ways to spice it up. I discovered tahini and I'm in love! Made a tahini sauce to top some roast chicken, then added roasted sesame seeds - divine!!! Anne went fishing last week and brought home some rock cod. The first batch I fixed was pretty bland. So the next time I marinated the fish in a garlic vinegrette which I made from olive oil, apple cider vinegar and fresh garlic. Then I smothered the top of the fish with chopped almonds and baked it. What a difference! It was so yummy.

Tahini Sauce

1/4 c. tahini

1/4 c. water

juice from one lemon

2 garlic cloves put thru a garlic press

Mix all ingredients together with a fork until well blended.

This is good over chicken or as a dip for veggies.

Detox is the Pits

The past two weeks I have suffered from horrendous detox symptoms - body aches, congestion, sinus headaches, etc. I am hanging on to the hope that these will soon end and be replaced by renewed vigor and energy galore. I complete 4 weeks today and have to say I do not miss bread or sweets. My meals are still pretty simple but are quite tasty. Here are some pics of some of them. By the way, these pics are for my benefit as well as those that read this post. When I get stuck on what to fix I just look over this blog for inspiration. As you can see, I am taking advantage of the fresh vegetables in season - which is why there are so many tomatoes and squash in my meals.

Top picture: Lunch of tuna salad on red leafy lettuce and tabouli salad made with red quinoa (can't say it was my favorite. Next time I'll cook the quinoa a bit.) Instead of mayo, I use my

Avocado- yogurt dressing in the tuna.

Middle pic: Egg omelet made with fresh herbs (it was so yummy!) with sides of fresh tomatoes and avocado (who needs fried potatoes?) The herbs I used were oregano, thyme and cilantro.

Bottom pic: A ground beef patty topped with fresh guacamole, summer patty squash and fresh tomatoes.

Farmer's Market Favorites

The advantage of living in the Central Valley of California is the availability of fresh produce. We have many ethnic communites that grow their own specialty foods, which provides us a wide variety. This has given me the opportunity to try vegetables I wasn't familar with. These are my favorites: Chinese long beans, baby eggplant, baby bok choy, Armenian cucumbers and a wonderful yellow and green squash (I don't know the name of it). These have become staples in my diet. You might look for these in your area.