What's new
+ sugar high recovery with a different kind of candy
Have you recovered from all the sugar highs and costume extravaganzas? If you did dress up this year, I’d love to hear what you went as.
This week, our local farm co-op happened to have gorgeous candy-colored veggies available and I was totally here for it. After too many dark chocolate peanut butter cups by noon on Halloween (yes, before any festivities or trick-or-treaters), the lunch I had that afternoon sounded so good to me (pictured above).
This time of year, fresh produce is abundant and if you’re able to look a bit further beyond the large chain grocery stores, interesting varieties likely await to make your next meal more interesting. Farmers markets may be winding down, yet many farms - at least here in the PNW - still have so much to offer, either directly or through some sort of co-op or community grocer.
And if you only have time for the supermarket? That works, too. Classic colorful veggies are likely to be found there to complete at least most of the rainbow: red pepper, orange carrots, (maybe still) yellow summer squash, green cucumber or fennel, purple turnip.
Below, I have the “recipe” for the pictured combo of fresh veggies, fries, and dips.
This season of the Food Journal
A year ago, the reader-supported version of the newsletter began. It’s been such a joy and an honor to see you cooking the recipes I’ve created for you in the meal plans. Now that we’re starting a new year of the Journal, I have been reflecting on what this new round could look like going forward.
I love that many of you have let me know the meal plans have helped you get through your weeks with more ease and more nutrient-dense food than you would likely eat otherwise. I also learned from some of you that 5 main meal recipes can feel overwhelming, even when they’re fairly quick and easy recipes. That makes sense too, and I hear you.
Taking in how this has been working for you, dear readers, has been so helpful. Please keep letting me know so I can make this version of the newsletter something that you can actually use week to week. It can flow and evolve until it feels right.
Doing and Being
One of the things I’m feeling compelled to do now is to go a bit deeper on two points of focus: eating more nutrient-dense plant-based whole foods and finding more calm in the kitchen.
The first is about doing, the second is about being. On the one hand, improving our sense of wellness by taking little steps forward. On the other, being in the moment, appreciating our time in the kitchen. These are two very different things. Focusing on each of these two concepts, individually and in small ways, feels right to me right now. Slowly building more balance and intention in our lives.
So going forward, the Food Journal will offer ideas on these two focal points as well as recipes and meal plans. With the meal plans this year, I’d like to scale back to a more minimal plan that can be adjusted to your unique life more easily. My hope is that keeping a smaller view with options will help make it even more usable and action more likely.
So, what you can expect with each newsletter is a small bite of something to help you get through the upcoming week. I think it will become more clear as we go, but feel free to ask me any questions in the comments. Requests are welcome, too.
This week’s recipe is extra simple. Not all recipes will be quite like this; consider it a reminder that simple food can actually be a meal. Protein, nutritious carbs, fiber - it’s all there! I’ve included options to make it super quick in case you are really pressed for time.
candy-colored sugar-high recovery meal
aka post-Halloween food: Veggie Platter with French Fries, Hummus, and Bitchin’ Sauce
Serves 1-2
Prep time: 10 minutes
Cook time: 5-40 minutes, depending on options chosen
Ingredients
amounts can vary, you do you
1 lb potato(es) - any you’d like (I chose purple for extra color)
1 lb veggies for raw eating (choose what you like or would like to try. Ideas: cucumber, carrots, sweet bell pepper, daikon or other radish, zucchini, herbs - the more color, the better)
a couple tablespoons hummus
a couple tablespoons other dipping sauce, like Bitchin’ Sauce
Tools
chef’s knife and cutting board
vegetable peeler, depending on veggies chosen
air fryer or oven
air fryer tray (for oven: parchment-lined or ceramic baking sheet)
oven mitt and hot pad
Steps
Set air fryer or oven to 400°F. Wash and dry the potato(es), remove any spots, and slice into French fries - about pinky size in thickness. Air fry 17-20 minutes or roast in the oven for 40 minutes or more, until the fries are golden.
Meanwhile, wash and dry the veggies. Peel if desired. Slice any way you’d like.
When the fries are done, remove them with an oven mitt and place on a hot pad or heat-safe surface. Wait a couple minutes for the fries to cool and loosen from the tray/pan. Arrange the fries and veggies on plate(s), in bowls, or however you’d like.
To a ramekin (or directly on the plate/bowl), add a couple tablespoons hummus and/or other dipping sauce.
Save any leftover veggies in a sealed container preferably just big enough to hold them. Refrigerate.
♡
Adjust to fit
I am aiming to eat one pound of veggies per day, so I would likely consider this for 1-2 people. Add or subtract ingredients to best suit you.
I don’t have time to air fry or roast the potatoes.
You could have a baked potato in 5 minutes: Poke holes in a medium-large potato, put it on a microwave-safe plate, and microwave for 5 minutes.
Or use whole grain crackers. I like Mary’s Gone Crackers Everything.
If you’re really pressed for time, consider buying precut veggies at the store.
I’d like to make the hummus.
Try one of these recipes: