Thursday I had bok choy, red cabbage and green onions with my Korean short ribs, and Friday I had a wilted salad of reheated roasted cauliflower, rutabaga, shallots, w/chicken, baby greens and lemon (the veggies had plenty of oil on them from roasting).
My food and diet strategy is to eat and choose, first, fresh foods.....second, adjust the portions....and third, think about how I'm eating, whether or not I'm physically hungry or emotionally hungry, so as to not eat foods compulsively. One thing at a time.
I made a killer cauliflower soup yesterday and I'll post pictures and the recipe soon, because I have to make more! My friend Jill will be on a 3 week vacation, so she brought me most of her CSA box on Thursday, along with last weeks head of cauliflower, so I had 4 heads!
I tried to roast the leaves (and stems), and although they came out 'edible', I need to tweak it more. The stems of the leaves are tough, but they do retain a slight cauliflower taste. So maybe dicing the stems small and cooking them with the onions for soup maybe the best way to use them. Then the seperated leaves can be added at the end. Or maybe.....I should just throw out the stems?
Life is fun....food is fun. (and good!)