When you’re a spoonie with a family of 2 with chronic and autoimmune diseases, kitchen work can be a considerable challenge. We follow two similar yet different diets at our house. I follow WFPB (Whole Food Plant Based) diet, Superhubs is primarily pescetarian. He eats fish, generally once a day, egg whites as an ingredient and occasionally chicken if we eat out. He’s extremely particular about the type and preparation of fish, hence the occasional chicken and eschews all forms of dairy. We eat LOTS of beans, tofu a couple of times per week. Since we are in “travel mode” right now, we eat simple and rather more “packaged” food than we normally would. Today we’re not moving but still follow the same principles. A quick look at our menu for today.
Breakfast: Museli for SH, quick oats for me. AM snack: SH - 1/2 banana, 1/2 sheet graham cracker, 1/4 cup nuts Me - 1/2 banana, 1 rice cake Lunch: Soup with toasted cheese sandwiches, veggie sticks, chips PM snack: Both - homemade oil-free humus, crackers, cuties Dinner: Saag Aloo with chickpea curry Dessert: Fruit plate, 1/2 spelt muffin w/almond butter (homemade pumpkin butter for me)
As you can see, I spend a lot of time in the kitchen. It equates in spoon usage to a part-time job. I’ll also do some writing (fiction project) in addition to this and some housework. Trying to figure out how to fit in some exercise since it’s snowing and blowing and too cold outside for my lungs. If the roads clear enough, we may try some “walmart walking” after lunch.
It’s always a challenge, to balance everything, enough rest, enough exercise, nutrition and convenience. The scale moves both ways and every day is different. I tell my yoga learners that balance is not a static thing. Stand in any one leg pose and feel the tiny adjustments your muscles make, especially your feet. Life is like that, balance isn’t something you just find, it’s a thousand tiny adjustments every day that give us the feeling of solidity. Life is always in motion and you have to roll with it. Nowhere is this more true than in the life of a spoonie. A healthy recipe for Saag Aloo (spinach and potatoes) in the slow cooker and a pretty picture for you my friends. Namaste ~oep
Saag Aloo -- Serves 2 Ingredients 2 medium to large potatoes, well scrubbed (or peeled if you prefer), any "eyes" or brown spots removed. 1 cup reconstituted broth (I used Better than Bouillon vegetable) 1 to 1 1/2 tablespoons dehydrated onion flakes (or 1/4 Cup chopped onion or 1/2 cup sliced onion if you have it). 1/2 teaspoon each of: cumin, ground coriander, hot chili powder (I use ancho), and graham masala ground black pepper - a few good shakes As much spinach slightly torn as you can fit into your slow cooker. Feel free to use a mix of greens, I threw in some collard greens that I needed to use up and a few handfuls of baby spinach. You can add more spinach as it cooks down. Directions Cut the potatoes into 1 inch or smaller pieces. I, personally, do not peel my potatoes, I use organic and the peel is full of nutrients. The smaller the pieces, the quicker it will cook. Add the broth Add the spices and onion and stir in. Top with greens, firmer greens on the bottom, spinach on top Cook on high for 3-5 hours depending on your slow cooker and the size of your potato dice Add spinach as desired.
There you have it, quick, easy, yummy and slow cooker friendly, especially important on a low spoons day.