Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Honor the Growing Season
Nature is a delicious cycle.
As spring’s first tentative warm rays come, the soil thaws, seeds sprout, and tender shoots greet the sun.
And as the days become warmer, plants mature and produce leaves, fruits, and seeds – the source of food for humans.
As the sunny days flow into autumn, they wait for their annual renewal in the spring.
Our ancestors understood this cycle just like they knew to build a fire for warmth and to seek shelter for protection.
They gathered nature’s abundance in the spring, summer, and fall, and stored it away for the winter – in root cellars, grain bags, and earthenware jars.
But today, how many people know when the growing season is for blueberries, lettuce, or pears?
Just walk down a supermarket produce aisle and you can find all 3 every day of the year.
Recipe of the Day: Creamed Spring Peas and Potatoes
Active Preparation Time: 10 minutes
Total Preparation Time: 28 minutes
This dish announces the arrival of spring.
It’s a very simple side dish showcasing the flavors of farm-fresh produce, whether you get it from your own garden, local supermarket, farmers market or CSA.
Makes 6 servings (1/2 cup each)
1 cup sliced fingerling potatoes, with skins
3 cups water
10 ounces shelled fresh peas (see Notes)
1 teaspoon extra virgin olive oil
1 small garlic clove, minced
2 teaspoons chopped fresh dill, or 1/2 teaspoon dried
Pinch of freshly ground black pepper
Pinch of sea salt, optional
1 tablespoon plus 1 teaspoon flour (see Notes)
1 cup unsweetened plain plant-based milk
*Use as many organic ingredients as possible.
1. Place the potatoes and water in a medium pot over medium-high heat, cover, and bring to a boil. Reduce heat to medium and boil for 8 minutes. Add the peas, cover, and cook for about 7 additional minutes, until the potatoes are tender when pierced with a fork (don’t overcook – the peas should be bright green and solid).
2. Meanwhile, heat the olive oil in a saute pan. Add the garlic, dill, black pepper, and sea salt, if desired, and saute, stirring, for 3 minutes. Add the flour and stir for 15 seconds to make a paste, then stir in the plant-based milk with a wire whisk. Heat until thickened and bubbly, about 2 minutes. Remove from the heat.
3. Drain the cooked vegetables and stir in the sauce. Serve immediately.
Notes: You can substitute frozen peas for fresh if they aren’t in season.
You can substitute 2 teaspoons cornstarch for the flour to make this dish gluten-free. If you do, mix the cornstarch into the plant-based milk in step 2.
Per serving: 83 calories, 2 g total fat (0 g saturated), 74 mg sodium, 13 g total carbohydrates (3 g sugar), 3 g fiber, 4 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN