As it gets warmer in Seattle, I would expect myself to shift from comfort foods to salads and smoothies. Yeah, I would. However, this March was rainy and foggy so I decided to delay the shift until mid-April. I believe that my body knows better what it needs to stay comfortable and reserve energy for the upcoming summer. In truth, I expect this summer to be busy and energy-draining, but I’ll say more about this later.
My Sunday a few weeks ago was sweet in a very literal sense of the word. I attended the second day of a two-day chocolate festival in the Northwest. It was so much fun, guys!
As summer ended, I found it difficult to stay motivated and stick to my exercise routine and diet. Lacking energy, craving sweets, and as a result, not getting all needed nutrition made me feel even more powerless and guilty. The way to fuel my body and keep my cravings under control was out there somewhere—I just was not able to see it. Then, completely by mistake, I soaked dates instead of dried figs to make my favorite stuffed figs candies. Obviously, I had an urgent need to use them somehow—and this recipe came alive.
The very first thing sports trainers and dietitians teach their clients who want to lose weight is to cut off sweets, which makes total sense. Nevertheless, not every one of them suggests the alternatives that can actually satisfy the cravings and have some healthy impacts on a person’s look, physical and mental wellbeing.
I am asked these questions very often: “Where do you find time for cooking? Do you really enjoy it? Wouldn’t you rather be spending time doing something fun than chopping and baking?” I wish I had a dollar every time I tried to explain that making dishes can be fun and relaxing and that it plays such an important role in my family’s physical and mental health. Check it out yourself!
Today I am so happy, guys! My day was amazing! I spent hours writing, editing, reading, had a long walk through the downtown, a cup of steamed coconut milk latte and, last but not least, I cooked the dinner that surprised even me. Being honest, it does not happen very often, I am too exacting a cook. Nevertheless, today’s success made my day.
I hope this post is going to find you, guys, healthy and happy. My days have been busy and loaded with writing, taking classes, tests prepping, picture taking, reading and, of course, cooking.
Even though today’s recipe calls for almost the same set of ingredients as the previous one, I decided to post them consecutively to show you how easily you can spoil your families with yummy dishes, having the same vegetables and spices in your fridge.
So excited to share my first recipe with you! Yay! Can’t believe I made it to the point where you, guys, can try things out and enjoy the dishes my family loves and cooks on a regular basis.
Today we are going to make Eggplant Rolls With Beetroot Salad. It is a great appetizer or a side dish that can be served warm or chilled, easily adjustable to anyone’s taste and is packed with healthy foods.
I was born in the family of the doctors. Both of my parents, my sister, and her husband went a long way to get their medical degrees and I am … well, I am not one of them. Honestly, I have never been a big fan of blood and that kind of stuff. So these days I learn about health from literature, experience of others and, of course, my own. And this is the hardest part: I have to try everything out on myself. I claim it is the hardest because medicine has hundreds of researches to prove its point and I have to dig through the knowledge buried under the tons of information. What do I mean? Things like how to suppress inflammation in a body or how to heal irritated gums, or increase vitamins intake without actual pills.