I’m typically the kind of gal that can eat hot cereal and Greek yogurt for breakfast every morning for months. I’m so predictable that if I’m invited out for breakfast, you’d probably find me ordering the exact same thing. Lunch is the same way; I’m perfectly happy with a turkey sandwich and could eat one every day for weeks on end and not get tired of it. I’m boring that way, I guess. I often wonder if other maintainers eat this way.
Over the past several weeks I’ve been trying new-to-me foods like a crazy person. Or, more realistically, like a normal person that appreciates a little variety in the things she eats. I decided to condense everything down to the best new food finds and share them with you this week.
I should mention that my decision to experiment with all of these new foods began a few weeks ago with my excitement over catching this sign out of the corner of my eye while driving through town:
I can’t tell you how excited I was to learn that my town is FINALLY opening a Whole Foods Grocery Store. We have very little choices around here other than a couple of mainstream big-named giants, so this is my present all wrapped in brick-and-mortar. They expect to open sometime this Fall.
I had to share the big news of our new store and eagerly bragged about it while posting a comment over at LauraLivesLife. Several days later I received a package on my front porch from Whole Foods. After my immediate confusion (did I order something and forget?) then kid-at-Christmas excitement (this box is so hard to open – why is there so much tape?!), I found these:
Laura was kind enough to give me a head-start on the Whole Foods experience by sending some of her favorite things. The best part of my goodie box was that if I’d come across any of these items on my own while shopping in the store I wouldn’t have ever thought of placing them in my basket. It was then I realized that I have another comfort-zone issue that needs dealt with, and that issue has a name: NFFS, or New-Food-Fear Syndrome. (I thought it would look more menacing if I made it scary large! Did it work?) lol
Because of my feelings of inadequacy around the kitchen, I tend to buy what I know unless I’m specifically looking for something in particular. Unfamiliar foods intimidate me. So, I decided to begin my recovery program immediately and start behaving a bit more daring around the kitchen. Laura’s thoughtful gift was a perfect way to begin.
I was thrilled – and a bit hesitant. What does one do with a mung bean?
Luckily, there were recipe cards (whew!) and here is the first one I used – with most of the ingredients already from my package. Oh, if all cooking could be that simple.
1/2 cup truRoots Organic Quinoa
1/2 cup truRoots Sprouted Mung Beans
1 bunch of kale, steamed
Grilled chicken, salmon or tofu (optional)
Cook quinoa and mung beams according to package directions. Divide quinoa evenly into 2 bowls and top with mung beans, kale and chicken (what I used). Garnish with avocado and serve at the table with liquid aminos, organic sprinkle seasoning, and lemon wedges.
The kale was the only thing I had to buy at the store. Everything else I already had, and this new and unfamiliar concoction was really delicious. Oh, and fyi – mung beans have just the right amount of texture; almost crunchy but not quite, and is a great compliment to the softer quinoa. The Bragg Liquid Aminos and the Organic Sprinkle are going to become staples in my cupboard. The Liquid Aminos is a fantastic alternative to soy sauce and I have used it on vegetables, meat, on rice and tofu. One half a teaspoon has 0 calories, is gluten free and has no preservatives. The Organic Sprinkle is like an herb garden in a jar; it contains 24 herbs and spices including rosemary, onion, garlic, thyme and basil. Thanks to Laura, I will now be able to walk into Whole Foods with a small but solid grocery list.
Does anyone else shop at Whole Foods? Even though the Grand Opening is a few months away, it’s never to early to start a grocery list. Anything I should add to mine?