Protein Shake

Will has been trying to make me have more protein.  I think we eat fairly healthy already, but I guess one needs extra protein to grow a baby.  In the morning, Will makes this pretty delicious protein shake that contains (in his words):

  • 8 frozen, pitted dates (dates are so sweet that it’s hard to eat as many as you’re supposed to eat in pregnancy)
  • 2-3 med chunks frozen banana
  • ~ 64 g nut butters (I use a combination nut butter or a mix of peanut and almond)
  • 15-20 g hemp protein (few spoonfuls) I find it a little icky and grainy, but put as much in as you can stand the texture of.
  • 10-15 g chia seeds (optional)
  • 21 g blackstrap molasses (for iron / calcium, and additional sweetness)
  • ~ 85 g silken tofu (the kind in aseptic packages), optional
  • 200-350 ml soy milk (depending on whether you’re using yogurt, add more or less)
  • 50-100 g greek yogurt or other high protein yogurt (optional, obviously vegans will omit this or substitute something else)
  • cocoa powder (optional)
  • ice

You can also add some brewers yeast to things to boost their protein and vitamin content.

He throws all of that together our blender and blends till smooth.  I like to have it in a jar with a lid so that I can drink half for breakfast and half in the afternoon.  Sometimes, if I’m super hungry, I may drink the whole thing in one go, but it’s pretty filling.

Risotto Style Farro

Dinners in Under an Hour

This recipe came to me from a fellow shopper who saw I was buying risotto, chickpeas, and cannellini beans. It’s less of a recipe and more of a suggestion of things to combine to make an awesome one-pot dish. For my rendition of it, I used the following ingredients:

  • farro (soaked for 6-8 hours)
  • chickpeas (soaked for 6-8 hours)
  • cannellini beans (cooked previously)
  • cauliflower greens (or any type of greens you like)
  • mushrooms
  • 2 small or 1 medium carrot
  • onions
  • olive oil
  • basil
  • thyme (optional)
  • garlic
  • salt and pepper
  • water or broth

Dice the onion and saute it with the oil in a pot large enough to hold the soup. While that’s cooking, dice the carrot. When the onions look clear, add in the carrot and stir. Throw in a pinch of salt. Let those cook till soft. At this point, I also threw in some fresh thyme but I’m not sure if that added anything. Dice the mushrooms and put those in also.

When the mushrooms are browned and soft, drain the farro and put it in the pot. Stir for a couple of minutes to toast the farro in the oil and aromatic ingredients. Next, add in the drained chickpeas. Throw in a few teaspoons of salt, and then enough water or broth to cover plus one inch. Cover the pot and let that come to a boil. When it does, turn the heat down to medium low and let it simmer with the cover on. Stir every 10 minutes to make sure it doesn’t stick to the bottom and add more water if it looks like it’s getting dry.

In the meantime, make pesto out of the basil, garlic, olive oil, and a pinch of salt. I like to do it in the mortar and pestle just so I don’t have to clean the food processor and it’s the proper way to do it. There should be 2-3 tablespoons of pesto. Wash your greens and roughly chop them.

After thirty minutes, check the farro and chickpeas. If they’re soft, go on to the next step. If not, cover and check back in another 10 minutes.

When the farro and chickpeas are cooked, stir in the greens, some more salt and cover to cook. When the greens are wilted and cooked (5-10 minutes) stir in the cooked cannellini beans. If there’s still a lot of liquid in the pot, take the lid off and let it cook off. I left enough liquid so that the ‘risotto’ was still pretty creamy. When the risotto is to your preferred consistency, turn off the heat, add in the pesto and stir. Salt and pepper to taste.

As a final step, you can also stir in freshly grated cheese, but I found that this step was unnecessary since the ‘risotto’ was plenty creamy.

Leek and Mushroom Pasta

This was a low-effort dinner we had this weekend.  Maitake and shemiji mushrooms sauteed together with chopped leeks, garlic, poor-man’s parmesan* and a splash of white wine.  Salt and pepper to taste. Top with real parmesan and a few leaves of mesclun greens from the garden.