22 Responses to “Simply Perfect Food”

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  1. Hi, Courtney. Can’t wait to hear about your exciting new changes!

    We’re living in Mexico right now, and the access to avocados and other fresh fruits and veggies means we are eating very well with almost no effort.

    I like to halve an avocado and pull out the seed, then score it with a knife so there is a grid on the meat of the avocado. Then I put some fresh salsa or pico de gallo in the middle, and then spoon it out. It’s a great addition to a light lunch or as a snack on its own. And it’s really pretty!

  2. Kathy Mader

    These ideas are inspiring, thanks!

  3. I have started beginning my day with a Green Smoothie. I find that I always used to slump in energy in the middle of the day, but now due to the change in my breakfast, I have high energy all day long. There are many different ways to make Green Smoothies – I use baby spinach, banana, mixed berries, chia seeds, coconut water, and filtered water. It always turns out so yummy that I am happy to chug it down.

  4. These are fantastic ideas! I am especially taken with the green breakfast bowl. That one is a killer!

    One of our faves is Zip-Zap Beans. Red kidney beans and a nice mustard for a dipping sauce. Yep, that’s it. Meaty, filling and delicious. Wrote a post about them last month if anyone’s interested: http://bit.ly/14tCD70

  5. Hey Courtney,

    I always love your posts about simple eating. My husband and I are always striving to eat healthy on a budget and we don’t want to spend all of our time in the kitchen crafting fancy meals. We run into one little problem, though, that I would love some input on. How do you manage to keep up adequate caloric intake while eating a plant-based diet? We’re some of the rare few concerned about eating more calories, as opposed to less, in order to maintain our weight. I usually find myself trying to fill in the caloric holes with bread, pasta, and rice. How do you manage this, if you’ve ever had to do it consciously? Or, in your personal opinion, do you think the quality of food is more important than calories?

    • Courtney Carver

      Hi Christin, getting enough calories has never been an issue for me, but I do eat bread, pasta and rice. Even if you were eating fruits/veggies/nuts/healthy oils, I don’t think getting enough calories would be that big of a challenge unless you are dealing with a special condition. You could always supplement with protein shakes like Vega too, but again, this isn’t something I’ve had an issue with.

  6. This time of year, I love Smitten Kitchen’s shaved asparagus salad: http://smittenkitchen.com/blog/2011/05/ribboned-asparagus-salad-with-lemon/

    Pretty much anything I’ve made from her recipes has been easy to make and has tasted great. She works out of a tiny kitchen, so she keeps her recipes uncomplicated.

    I’ve made something similar to the lemon ricotta arugula pasta–nom! I’ll be bookmarking the other recipes, too!

  7. If only I could eat avocado, I would be in 7th heaven! These looks so delicious and simple too.

  8. Oohhh… I am looking forward to finding out what you are currently working on.

    Thanks for the wonderful thoughts on food. There were some great reminders, some new ideas and some wonderful links for us to enjoy.

  9. Very inspiring post! I’ve been trying to find more food-related posts. I ordered your books today and I’m looking really forward to reading them and the other 3 books that come with the bundle. Oh and I looove chocolate, avocado, fruits, and nuts like cashews! Not all together of course. Haha! I’m going to try the Green Breakfast Bowl you mentioned. :)

  10. I’ve been experimenting these past 2 weeks with a slow carb diet and have really limited what I eat. One of the suggestions is to select a few meals and repeat them over and over. I’ve found it freeing…and I’m not getting tired of them at all.

  11. I totally hear you on the stress eating! We’re going through some changes right now, too, and my waistline is certainly showing it. Thanks for the ideas–we definitely could afford to work some whole foods back into our diet.

    Oh, and I am very excited to hear about your changes. Best of luck!

  12. Love the food post and resources, but also stoked to get the e-book bundle! Thanks for the tip, Courtney!

  13. Mark

    Thanks for sharing the Green Breakfast Bowl recipe! I tried it yesterday and it was great. I froze the banana and pineapple overnight, and used flax seed and coconut milk…it honestly tasted like I was eating delicious green ice cream for breakfast, it was amazing.

  14. Ali

    Hi Courtenay. I do enjoy reading your posts. I live with my 11 year-old Son and whilst I like the idea of having a few staple meals I find I feel guilty at the thought of not providing a broad enough range of foods for my Son. We are both vegetarian. Any tips for the variable of having just one adult and one child to cook for without making it too simple to be boring for him?

    Many Thanks

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