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It’s the first day of 2016 and I’m making a New Year Resolution; one I have to keep.  2015 wasn’t the healthiest year for me.  I’d intended for it to be as I’d had my fibroids diagnosis late in 2014 and knew I needed to make more dietary changes to avoid surgery.  Not all of them happened in 2015.  The main reason…or excuse?  The job I worked at got steadily more stressful as third quarter 2014 became 2015 and 2015 progressed: the more stressed out I got, the more junk food I ate.  Stress eating doesn’t mean carrots and celery for me: more like potato chips and various forms of sugar.  I may be in worse health now than I was at the beginning of 2015.

All that changes for 2016.  2015 wasn’t a total loss as it did prepare me for the commitment I have to make.  I did research on what I ought to be eating, I just didn’t eat it.  I took another look at The McDougall Diet and read Julianna Hever’s The Vegiterranean Diet, Virginia Messina and JL Fields’ Vegan for Her, and Jessica Porter’s The Hip Chick’s Guide to Macrobiotics.  I gleaned a great deal of information from all of these books and, combined with recipes I found in Rawsomely Vegan, have built a diet I am certain I can commit to in 2016.  I call it Vegemacrawdougarranean.  Sounds tasty, right?!  Who’s with me?

I did make an important change in 2015.  I gave up coffee and I don’t have words to describe how difficult that was for me.  I still dream of coffee but haven’t yet resorted to lurking around coffee shops merely to inhale the coffee fumes.  Giving up coffee was a process: I’d give it up one month and pick it up the next so it took most of 2015 to wean myself off caffeine.  I’ve done it and it’s a big step towards reclaiming my health.

I’ve run out of time and excuses.  I admitted I couldn’t manage the stress of my job and resigned: I’m now looking for something challenging rather than stressful and I know my body will thank me.  My resolutions from previous years still stand.  I don’t want to have to resort to surgery.  I believe it’s possible to heal myself with food and that is my goal for 2016.

A new resolution has prompted changes to the blog.  I plan to add more recipes in 2016 as the dietary changes will mean less eating out.  Eating out will be more of a challenge and I look forward to including those adventures on my blog.

I thank you all for following me these past few years and I hope you’ll join me for my new adventures in 2016.

Happy New Year!

My first recipe?  Kale Pizza!

Kale Pizza

Kate’s Kale Pizza

2 pieces flatbread, any kind

4 TBSP tomato sauce

2 TBSP Italian Seasoning

1/4 cup onion, minced

1 tsp garlic, minced

2 cups chopped kale, I like curly kale for this recipe

1/2 cup black olives, sliced

1/4 cup sundried tomatoes

2 artichoke hearts, chopped

1 cup Daiya Mozzarella Cheese shreds, if desired

Pre-heat oven to 425 degrees.

Saute onions and garlic until onions are translucent, about 5 minutes.

Place flatbread on a baking sheet and brush each piece with 2 TBSP tomato sauce.  Sprinkle each piece with 1 TBSP Italian Seasoning and divide the onion and garlic mix among each piece.

Divide the rest of the ingredients in half and top each piece of flatbread with the sundried tomatoes, olives, and artichoke hearts.  Sprinkle each pizza with the cheese shreds, if using, and top with the kale*.

Bake until cheese has melted and kale has wilted, about 20 minutes.

This pizza is messy but extremely tasty.  The kale bakes crispy so it’s a bit like having a kale chip topping for pizza.  It’s a nice contrast with the melted cheese and rich sundried tomatoes.

Enjoy!

*placing the shreds between layers on ingredients allows it to melt a little easier; a tip I learned from Vegan Coach