The other meal we had yesterday was this fun somewhat Mexican Pizza. A quick Black beans, tomato, jalapeno mish mash, topped with fresh tomato, red onion salsa on a Wheat Crust. Baked for 14 minutes at 400 degrees F, then topped with Jalapeno cheddary Nacho cheese(I dont remember the brand, we picked it up a wedge from whole foods), ranch dressing(I made a small portion of this recipe with just cashews) and chopped lettuce. Sliced and eaten within 5 minutes.
Pardon the low light phone pictures:)
I was going to talk about Ellen and Eggs, but things changed this week. So many innocent lives were taken and we are all looking for answers. This Write up by a mom of a mentally ill son sums it up. What we need along with gun control is a better mental health treatment and support system. It is a day of prayers and a day of extending any small help that we can and as she says "It is time for a meaningful, nation-wide conversation about mental health." The causes, the solutions, the help.
What am I looking forward to in the new year, is beating my own anxiety issues to the curb. Getting my energy back and figuring out my balance. I am quite tired of walking into a store and losing balance just when I reach the back aisle, and not knowing if i will be able to walk back on my own. I think I might just learn how to walk blind folded, coz my eyes always give me bad feedback and screw up the darn balance. We shall see.
And hopefully finding a sweet little house with a yard, so I can start fostering again. It is difficult and much more tiring to house train the dogs without a yard. And cooking a lot more too. Spending time in the kitchen cheers up these dark and rainy days.
I am thankful for the continuous support from hubbs and from you all, the blogger community and everyone who drops by to read or comment or make my recipes. Have a great Holiday season you all.
Garlic Fried Rice with Celery, Mushrooms, Broccoli, Bell Peppers, Carrots and Peas
Allergy Information: Gluten, Dairy, Egg, corn, yeast free. Can be made Soy free. serves 2
2 teaspoons organic canola oil or any high smoke point oil or refined sesame oil
8-10 cloves of garlic, chopped
2-3 cups cooked Rice (or noodles or Quinoa)
2 cups vegetables - I used onions, red and green bell peppers, celery, button mushrooms, broccoli, carrots and peas
2 teaspoons Sesame oil (I used unrefined)
1 Tablespoon or more Soy sauce or soy-free Coconut aminos to taste or other vegan asian sauces of choice
1/2 teaspoon salt
1/4 teaspoon raw sugar
1/4 teaspoon black pepper
In a wok or large pan/skillet, heat 2-3 teaspoons of a high smoke point oil of choice on high heat.
Add garlic and cook until golden.
Add onions and green and red bell peppers and mix. Cook for 2-3 minutes, stirring occasionally until brown on the edges.
Add mushrooms and celery and cook for another 2 minutes.
At this point, you can also add regular tofu or Soy-free tofu or steamed Tempeh for more protein, and cook for 2 minutes.
Add in broccoli, carrots, peas, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.
Add in cooked rice or noodles(or quinoa), soy sauce/liquid aminos and sesame oil.
Toss well, taste and adjust salt, spice and seasoning. Add in some Sriracha or other chili sauce for the heat.
Cover and cook 2 minute.
Garlicky noodles with veggies.
This quick rice is being shared at Ricki's Wellness Weekend, Allergy Free Wednedays