Hummus: It's Whats for Breakfast

My mother-in-law (MIL) can cook.  Really.  She is good and I've always felt like Hubby is comparing our food (he's really spoiled; so is the dog).  I get worried sometimes, but I really shouldn't be.  She loves it when I cook.  Hubby loves it when I cook.  Brother-in-law loves it when I cook.  But hummus for breakfast caused a little bit of concern.  

We visited Hubby's family this past weekend and I ended up in charge of breakfast on Saturday morning.  Looking through the fridge, I took stock of what was available and started to formulate an idea.  I wasn't even sure how it would work (specifically the hummus and cheese).  But, I ventured forth.  MIL was really concerned and kept trying to get me to go somewhere different with thus.  She finally relented and it was amazing.  The dog agrees.  

Ham and Hummus Toast

An Original

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

olive oil

salt and black pepper

4 slices dense whole wheat bread

1 tbsp butter (optional)

3 tbsp hummus

8 thin slices quality deli ham

gruyere (or other swiss cheese), shredded

8 eggs

Heat olive oil in a skillet; add onions and peppers, along with salt and black pepper.  Saute until the veggies are caramelized.

Toast bread (spread with butter, if desired), then spread with hummus and top with ham, veggies, and cheese.  Stick under a broiler until toasty and cheese is melted.

Meanwhile, fry the eggs in a skillet until desired hardness (me: hard; hubby: runny).  Place an egg on top of each slice of toast, sprinkle with a touch more cheese and salt and pepper (if desired).  Enjoy!

Glazed Carrot Soup

I know what you are thinking...really?  Carrot Soup?  How good can this be?

AMAZING.  There is no other way to put it.

Hubby gave me the stink eye when I first told him I was making this.  He doesn't like carrots.

Sister looked at me weird when she came over while we were having leftovers.

Both were shocked and amazed.

This stuff is like crack!  Serve it with a fresh country bread for dipping and you don't need anything else.

Glazed Carrot Soup
Adapted from Mark Bittman's How to Cook Everything Vegetarian


1 1/2 pounds carrots, sliced
2 3 tablespoons butter
1 teaspoon tablespoon maple syrup
salt and black pepper
6 cups vegetable broth
2 tablespoons parsley, minced

Melt the butter in a large saucepan and add the carrots.  Saute several minutes until fragrant and they start to brown.  Add 3/4 cup water and maple syrup and turn the heat on high.  Sprinkle with salt and pepper and bring to a boil. Cover, turn the heat to medium-low and cook for about 5 minutes.

Uncover and raise the heat a bit.  Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter.  Lower the heat and continue to cook, stirring occasionally, until the carrots are very tender, about 10 minutes more.  If they start to stick or brown, add a tablespoon or so of stock.

Add the stock and turn the heat to high.  Bring to a boil, stirring to dissolve the syrup at the bottom of the pan.  Lower the heat so that the stock gently bubbles and cook, stirring occasionally, until it thickens slightly, about 10 minutes more.

Use an immersion blender to puree the soup in the pan.  Taste and adjust seasonings, if necessary.  Serve, garnished with a sprinkle of parsley.

YUM!!!

Monterey--One of God's Great Gifts

Indescribable Beauty.  The Fresh Smell of Pine.  Luxurious Wine.  Ocean Waves Beating Against the Cliffs.  Rough Rocks and Smooth Stones.  

Monterey County is an exploration for the senses and a place for relaxation.  Enjoy the sites...

Monterey Peninsula

The Lone Cypress, Pebble Beach

  

Views from the drive to Big Sur

The Waterfall at Julia Pfeiffer Burns State Park

Sangiovese Grapes Ripening on the Vine

My Love Upon the Rock

The Endocrinologist's Assesment

Well, I have Hashimoto's Thyroiditis.  And I am relieved to know it.  The endocrinologist appointment went relatively well.  He basically told me that if my numbers are normal, then I just have to deal with the symptoms.  But the more we talked, the more he realized that I probably do have an issue.  He did think I may have a B12 deficiency (pernicious anemia), but I didn't.  He made reference to the "autoimmune disorder [I] have inherited" and "hashimotos."  Well, he ordered labs and my TSH levels came back on the high side, but it was my antibody levels that were off the charts, which confirms that I do indeed have Hashimoto's.

According to the Mayo Clinic, Hashimoto's disease is a disorder that affects your thyroid…the thyroid is part of your endocrine system, which produces hormones that coordinate many of your body's activities (from digestion to metabolism to reproduction)…Hashimoto's disease is an autoimmune disorder in which your immune system creates antibodies that damage your thyroid gland. The disease causes inflammation of your thyroid gland (thyroiditis), which may impair the ability of your thyroid to produce hormones, leading to an underactive thyroid gland (hypothyroidism). Then, your pituitary gland attempts to stimulate your thyroid gland to produce more thyroid hormones, thus causing your thyroid gland to enlarge (goiter).

So, what does this mean?  Not much, really.  I need to watch my TSH levels.  They need to be kept lower than normal.  My thyroid will eventually "die."  But this means my levels and symptoms will even out and I will be completely dependent on synthetic thyroid hormones (which doctors prefer, I have been told).  It is more reliable.  Hashimoto's, because it is an endocrine, autoimmune disease, can lead to lots of other, unsavory things, but this is extremely unlikely as I am on medication and have been.  

I really am extraordinarily relieved to know what my issue is.  I've known I've had an issue and it feels good to finally have that confirmed.  Having Hashi's is really no different than plain hypothyroidism in regards to treatment and outcome.  But, there is always the possibility of having more endocrine issues.

One final note...I did ask the doc about avoiding goitrogenic foods (this was distressing me as many on the list are regulars in my diet) and he said that I would create more problems than solve by eliminating these foods.  He told me there was no way I'd ever be able to eat enough soy to inhibit iodine absorption at a level that would affect anything.  I'm still breathing a sigh of relief.  :0)

Vegetarian Month: A Recap

Vegetarian month was awesome!  I LOVED it!!  We will be doing it again in January.  My eating has changed dramatically and part of me REALLY wants to become a vegetarian.  But, it's not going to happen.  Too much prevents it for me, at this point in my life.  But, vegetarian meals now play a much bigger role in my life.  For the month of August, I think I've cooked meat three times thus far.  I've eaten it more out, for sure, but at home--many more veggies.

I've got a ton of new recipes I want to try, as well as a bunch of red lentils, french lentils, barley, black beans, quinoa, and other random stuff in my pantry.  I made more falafel this month and it is fantastic.

My body has also really decided it likes vegetarian food.  I have not felt near as good in August as I did in July.  I've had lots of issues and have been more tired and have lacked energy and concentration.  This last week really enlightened me--the conference was in town, which meant my busiest week of the year.  My food choices were not my own (mostly).  I did make turkey sausage, "egg," and veggie burritos for the week as I needed something extraordinarily filling for the mornings.  But, my tummy complained--so much so that I had to take pepto in the mornings before eating them.  I was thrilled to get back to you yogurt and berries.  But lunches were at the conference.  One day, after feeling yucky and really not thrilled about the bacon wrapped, cheesy-filled, artery clogging chicken, I ate three salads for my meal.  They had roasted tomato halves, roasted red onion, and asparagus.  Eaten with the vinaigrette, they were phenomenal.  I didn't even want the dessert.

But anyways, I digress...

So, did I reach my goal?  Yes.  I am much more comfortable cooking vegetarian recipes and incorporating more food in my diet.  I am eating healthier and less, my body is functioning properly, and I've been loosing weight.

How has it changed me?  I am much more opened minded about food (as long as there are no mushrooms or tofu)!  I am happier eating this way and I want to continue it.  I have begun to consider health over low-fat or low-calorie.

Friends were fascinated by our experience.  Some thought we were crazy, some were impressed, and one even joined the fun. Another friend sent us an interesting article that put into words some of what was going through my head when I decided to do this.  The article is about gluttony, but it touches on being willing to give up things, or at least consume less.

All that to say.  Veggie month was a success and I highly recommend it to people.  Choosing to forgo meat for one month is doable for anyone.  Open your mind.  Experience something new.  And learn.

And for something completely unrelated...here's a photo of the Tennessee River taken from the helicopter this past week...

Oh Wine, How I Love Thee

It's late, I'm tired, and I've had 1/2 a bottle of wine.  For me, lately, this is a lot and I am certainly feeling the effects.  I've cut way back since October (bad, bad night) so I normally don't even drink half a bottle.  But, tonight's wine (Sebeka Chenin Blanc) was excellent.  Very light.  Slightly citrusy.  Very mild.  Very soft nose.  Enjoyable.  We drank it with grilled chicken (Hubby's first time grilling chicken--roaring success), tourlou tourlou (adapted from Elly Says Opa), and pearled barley (cooked in veggie broth, with a bay leaf thrown in for good measure).  The veggies were like butter.

Dinner was tasty.  I loved it.  Dinner last night was good too...we went to my favorite restaurant in town and had a great steak with a good glass of cabernet.

That is all.

So Long...

But not farewell...I have not forgotten about you!  Life has been extraordinarily busy the past few weeks, both at work and at home.  It's also been ridiculously hot, which has made me want to be lazy.

Here are some things I owe you, so be on the look out:

-Report on the endocrinologist and diagnosis
-Recap of veggie month
-Recipe for some yummy Glazed Carrot Soup I made last night.

One final note...we drank the Kool-Aid and both got new iphones this week.  They are pretty awesome.

Cheers!