This is a very quick and easy recipe that makes 6-8 servings. The flavor combination, while a bit unique, is very satisfying. I think this recipe turned out great, and I am glad I made it in bulk. I plan on thoroughly enjoying this stew-ish meal for the next several days. I didn’t really know how to classify it. It is sort of like a chili, but not. It’s too thick to be a soup. So “stew” is the best I have. Vegan, but with the wonderful Diaya cheddar vegan “cheese” that adds a great creamy cheesy flavor.

Easy Chipotle Tofu Stew

(makes 6-8 servings)

1 15oz can Black Beans, drained well
2 10oz cans Lime & Cilantro ROTEL, add liquid
1 4ox can Green chilies
1 Block Firm Tofu, crumbled to look like cottage cheese
454g Roasted Chipotle Salsa (Wegmans brand..but I’m sure others exist)
500g Grape Tomatoes, cut in half longways
5g each Chili Powder, Cumin Powder, Nutritional Yeast
3g Turmeric powder
112g Diaya Cheddar Cheese

In a med-large pot, combine all ingredients except the “cheese”. Allow the stew to come to a low boil. Once the stew is up to temperature, add the “cheese” and stir in well. Done. Yes, it’s that simple.

I really really enjoyed this!

===========================================
Nutrition Approximation for 1/8 of the Easy Chipotle Tofu Stew Recipe
Report generated by CRON-o-Meter v0.9.7
===========================================

General (14%)
===========================================
Energy | 189.8 kcal 14%
Protein | 10.8 g 19%
Carbs | 24.3 g 12%
Fiber | 6.5 g 26%
Starch | 1.0 g 7%
Sugars | 1.9 g 4%
Fat | 6.0 g 13%

Vitamins (25%)
===========================================
Vitamin A | 1256.3 IU 25%
Lutein+Zeaxanthin | 81.6 µg 2%
Folate | 124.5 µg 69%
B1 (Thiamine) | 0.6 mg 50%
B2 (Riboflavin) | 0.5 mg 36%
B3 (Niacin) | 3.6 mg 24%
B5 (Pantothenic Acid)| 0.3 mg 7%
B6 (Pyridoxine) | 0.7 mg 44%
B12 (Cyanocobalamin) | 0.3 µg 15%
Vitamin C | 23.1 mg 39%
Vitamin D | 0.0 IU 0%
Vitamin E | 1.3 mg 11%
Vitamin K | 8.4 µg 9%

Minerals (22%)
===========================================
Calcium | 128.5 mg 13%
Copper | 0.3 mg 14%
Iron | 2.9 mg 20%
Magnesium | 55.0 mg 17%
Manganese | 0.5 mg 11%
Phosphorus | 109.3 mg 16%
Potassium | 609.5 mg 17%
Selenium | 2.3 µg 4%
Sodium | 819.3 mg 164%
Zinc | 1.0 mg 9%

Amino Acids (39%)
===========================================
CYS | 0.1 g 27%
ILE | 0.4 g 37%
LEU | 0.7 g 32%
LYS | 0.5 g 31%
MET | 0.1 g 20%
PHE | 0.5 g 51%
THR | 0.4 g 48%
TRP | 0.1 g 51%
TYR | 0.3 g 69%
VAL | 0.5 g 27%

Lipids (4%)
===========================================
Saturated | 1.4 g 7%
Monounsaturated | 0.8 g 3%
Polyunsaturated | 1.7 g 7%
Omega-3 | 0.0 g 5%
Omega-6 | 0.3 g 3%
Cholesterol | 0.0 mg 0%

I’m on a curry kick right now, but I wanted to try something other than my red curry. I have a big jar of yellow curry in the fridge that I decided to put to good use, and it’s vegan. If you are wanting to keep it vegan, make sure you check curry paste ingredients because some will put fish sauce or shrimp paste in them.

Thai Yellow Curry & Vegetables

(~12 servings)

2C Water
4 Cans Lite Coconut Milk
1T Vegetable Bullion
240g Onion, diced fine
320g Eggplant, diced fine
250g Broccoli, coarsely chopped
500g Carrots, sliced
100g Sweet Pepper, sliced or chopped
440g Snow peas, chopped in half or thirds
2x15oz cans Black Beans, drained and rinsed
2x 8oz Shiratake Noodles, chopped
90g Lundberg Wild Rice
150g Yellow Curry Paste
10g Nutritional Yeast
30g Thai Basil (jar, but fresh if you can get it)
30g Lemon Grass (in a jar, but I’m sure fresh would work too)

Optimal: Thai Chilies…I like to add Super Hot Crushed to my bowl. YUM.

Put the 2C of water in a large pot on med heat. Dissolve the bullion, then add the chopped onion, pepper, and eggplant. Dissolve the curry paste in some of the coconut milk, making sure there are no lumps, then add to the pot. Add the basil and lemon grass. Go ahead and add all the coconut milk to the pot. Add the rice, and as you chop the rest of the veggies add them. Just make sure the rice simmers in the pot for about 45min. I like to add the snow peas about 5 min before I take up the pot, so they are still slightly crunchy…but it’s your choice.

===========================================
Nutrition Summary for November 9, 2010
Report generated by CRON-o-Meter v0.9.7
===========================================

General (18%)
===========================================
Energy               |   249.9 kcal    19%
Protein              |     9.3 g       16%
Carbs                |    35.0 g       18%
Fiber              |     9.4 g       38%
Starch             |     0.6 g        4%
Sugars             |     5.4 g       11%
Fat                  |     8.2 g       17%

Vitamins (51%)
===========================================
Vitamin A            |  7440.2 IU     149%
Lutein+Zeaxanthin  |   662.8 µg      13%
Folate               |   198.6 µg     110%
B1 (Thiamine)        |     1.0 mg      90%
B2 (Riboflavin)      |     0.9 mg      68%
B3 (Niacin)          |     6.0 mg      40%
B5 (Pantothenic Acid)|     0.9 mg      17%
B6 (Pyridoxine)      |     1.0 mg      62%
B12 (Cyanocobalamin) |     0.6 µg      29%
Vitamin C            |    53.1 mg      88%
Vitamin D            |     0.0 IU       0%
Vitamin E            |     0.8 mg       7%
Vitamin K            |    41.3 µg      46%

Minerals (24%)
===========================================
Calcium              |   100.4 mg      10%
Copper               |     0.2 mg      12%
Iron                 |     2.5 mg      17%
Magnesium            |    72.0 mg      22%
Manganese            |     0.6 mg      16%
Phosphorus           |   169.8 mg      24%
Potassium            |   595.8 mg      17%
Selenium             |     3.4 µg       6%
Sodium               |   660.2 mg     132%
Zinc                 |     1.6 mg      13%

Amino Acids (38%)
===========================================
CYS                  |     0.1 g       50%
ILE                  |     0.4 g       33%
LEU                  |     0.6 g       28%
LYS                  |     0.5 g       32%
MET                  |     0.1 g       22%
PHE                  |     0.4 g       43%
THR                  |     0.4 g       45%
TRP                  |     0.1 g       42%
TYR                  |     0.3 g       55%
VAL                  |     0.5 g       29%

Lipids (7%)
===========================================
Saturated            |     6.5 g       32%
Monounsaturated      |     0.1 g        0%
Polyunsaturated      |     0.3 g        1%
Omega-3            |     0.1 g        8%
Omega-6            |     0.2 g        2%
Cholesterol          |     0.0 mg       0%

As I was making QB some peach oatmeal, I decided to use up some food items around the kitchen. I have had a can of organic corn staring at me for over a year, so I decided today was its day. Ha. Throw in some beans, tomatoes, green chilies, spices, and a few more things and *boom* chili. I just got done eating my first bowl, and it was not only low calorie but very tasty and satisfying too.

Vegan Quinoa Chili-Taco Soup

(10 Servings @ 230cals each)

3C Veggie Broth (or equivalent)
300g Onion
185g Red Bell Pepper
28oz Can Petite Diced Tomatoes
2x15oz Can Black Beans
2x4oz Can Green Chilies
1x15oz Can Organic Yellow Corn
150g Quinoa
1-1/2 Packet Chili Mix
1/2T: Chili Powder, Garlic Powder, Paprika, Cayenne, and Oregano
1T Ground Cumin
1t Tumeric
15g Nutritional Yeast

Simmer onions and pepper in veggie broth until the onion starts to turn translucent. Add tomatoes with liquid, then stir in seasoning. Add water as necessary. Add drained beans, drained corn, and the green chilies. Stir well. Add quinoa, and allow to simmer for 35-45min stirring occasionally. Eat.

===========================================
Nutrition Summary for 1 Serving Vegan Quinoa Chili-Taco Soup
Report generated by CRON-o-Meter v0.9.7
===========================================

General (27%)
===========================================
Energy               |   230.3 kcal    17%
Protein              |    11.1 g       19%
Carbs                |    41.8 g       21%
Fiber              |    10.2 g       41%
Starch             |    11.6 g       77%
Sugars             |     4.2 g        8%
Fat                  |     2.8 g        6%

Vitamins (46%)
===========================================
Vitamin A            |  2115.4 IU      42%
Lutein+Zeaxanthin  |   284.7 µg       6%
Folate               |   243.4 µg     135%
B1 (Thiamine)        |     1.2 mg     110%
B2 (Riboflavin)      |     1.1 mg      85%
B3 (Niacin)          |     7.2 mg      48%
B5 (Pantothenic Acid)|     0.7 mg      14%
B6 (Pyridoxine)      |     1.3 mg      79%
B12 (Cyanocobalamin) |     0.7 µg      36%
Vitamin C            |    43.3 mg      72%
Vitamin D            |     0.0 IU       0%
Vitamin E            |     1.2 mg      10%
Vitamin K            |     5.5 µg       6%

Minerals (28%)
===========================================
Calcium              |    71.8 mg       7%
Copper               |     0.4 mg      19%
Iron                 |     4.2 mg      28%
Magnesium            |    99.0 mg      31%
Manganese            |     0.8 mg      21%
Phosphorus           |   218.1 mg      31%
Potassium            |   657.4 mg      19%
Selenium             |     4.9 µg       9%
Sodium               |   740.2 mg     148%
Zinc                 |     1.8 mg      15%

Amino Acids (42%)
===========================================
CYS                  |     0.1 g       53%
ILE                  |     0.4 g       35%
LEU                  |     0.7 g       34%
LYS                  |     0.7 g       39%
MET                  |     0.2 g       28%
PHE                  |     0.5 g       52%
THR                  |     0.4 g       45%
TRP                  |     0.1 g       51%
TYR                  |     0.3 g       57%
VAL                  |     0.5 g       28%

Lipids (5%)
===========================================
Saturated            |     0.3 g        2%
Monounsaturated      |     0.5 g        2%
Polyunsaturated      |     1.0 g        4%
Omega-3            |     0.1 g       12%
Omega-6            |     0.8 g        8%
Cholesterol          |     0.0 mg       0%

This is an easy soup/stew to put together, and is full of nutrition. It’s also easy to add or take away ingredients based on personal preference. Enjoy!

Spinach Bean Minestrone

(10-14 servings)

1C Water
275g Onion
140g Celery

4C Vegetable Stock
24oz Tomato Sauce

90g Wild Rice (Lundberg)
150g Quinoa

12oz Frozen Green Beans
15oz Can of Black Beans
15oz Can of Canelli Beans
19oz Can of Fava Beans

12oz Frozen Chopped Spinach
16g Nutritional Yeast

Oregano, Garlic powder, Basil, Paprika

I listed the ingredients in order of the way I put them in the pot. I simmered the onions and celery in water whle gathering the other ingredients. I added the vegetable stock then the tomato sauce. Stir well, then add the quinoa and rice. Stir. Drain beans and gently stir in. Allow the soup to simmer for about 30 min, stirring frequently.  Add the spinach and nutritional yeast, then allow soup to simmer for another 15min.

EDIT: To change this up and to add some flavor depth, I squirted about 1T of yellow mustard in to one serving (1/10 of pot). I prefer this variation, and will be using mustard for my remaining servings.

Here is the nutrition based on dividing the pot into 10 servings.

===========================================
Nutrition Summary Spinach Bean Minestrone
Report generated by CRON-o-Meter v0.9.7
===========================================

General (26%)
===========================================
Energy               |   257.8 kcal    19%
Protein              |    14.2 g       25%
Carbs                |    47.4 g       24%
Fiber              |    11.3 g       45%
Starch             |     8.4 g       56%
Sugars             |     5.1 g       10%
Fat                  |     2.2 g        5%

Vitamins (65%)
===========================================
Vitamin A            |  7810.8 IU     156%
Lutein+Zeaxanthin  |  7921.9 µg     158%
Folate               |   318.0 µg     177%
B1 (Thiamine)        |     1.3 mg     119%
B2 (Riboflavin)      |     1.3 mg     102%
B3 (Niacin)          |     8.2 mg      54%
B5 (Pantothenic Acid)|     0.6 mg      13%
B6 (Pyridoxine)      |     1.4 mg      85%
B12 (Cyanocobalamin) |     0.8 µg      39%
Vitamin C            |    16.6 mg      28%
Vitamin D            |     0.0 IU       0%
Vitamin E            |     3.3 mg      27%
Vitamin K            |   245.7 µg     273%

Minerals (34%)
===========================================
Calcium              |   168.3 mg      17%
Copper               |     0.5 mg      26%
Iron                 |     4.5 mg      30%
Magnesium            |   160.0 mg      50%
Manganese            |     1.5 mg      37%
Phosphorus           |   286.1 mg      41%
Potassium            |   977.9 mg      28%
Selenium             |     9.5 µg      17%
Sodium               |   328.1 mg      66%
Zinc                 |     2.8 mg      23%

Amino Acids (63%)
===========================================
CYS                  |     0.2 g       67%
ILE                  |     0.6 g       50%
LEU                  |     1.0 g       44%
LYS                  |     0.9 g       53%
MET                  |     0.2 g       39%
PHE                  |     0.7 g       74%
THR                  |     0.6 g       70%
TRP                  |     0.2 g       87%
TYR                  |     0.5 g      101%
VAL                  |     0.7 g       42%

Lipids (5%)
===========================================
Saturated            |     0.3 g        1%
Monounsaturated      |     0.3 g        1%
Polyunsaturated      |     0.8 g        3%
Omega-3            |     0.2 g       18%
Omega-6            |     0.6 g        6%
Cholesterol          |     0.0 mg       0%

QB has been eating vegetable curry lately, but we were buying this pouch sauce mix and then adding vegetables. I use to buy this pouch and add meat, but he has not been eating meat for a few weeks now. After some some calculations, the premade yellow curry sauce was putting the serving size cost over $2.50. I figured that I could get that down by about a dollar if I made my own, so I set out to make a yellow vegan curry without the premade sauce. QB likes the alternative, and the cost per serving is now about $1.60. I may eat this from time to time since I am a big fan of curry, but it is more calorie dense than my chili and minestrone, so I’ll have to watch my numbers.

Vegan Thai Yellow Curry (8 servings, $1.60 each, 325 calories)

2 cans Coconut Milk (fatty, 750cals/can)
2T Coconut Oil
90g Yellow Curry Paste
2C Vegetable Stock
3T Tamari
175g Onion, diced
14g Ginger, peeled and sliced
14g Garlic, minced/pressed
295g Red Bell Pepper, diced
200g Carrots, sliced
135g Eggplant, diced
520g Zucchini, shredded
100g Quinoa

In a large pot, combine coconut oil, coconut milk, and curry paste and heat. Add onion, pepper, garlic, and ginger. Cook in med-high until vegetables soften. Add tamari and remaining ingredients, simmer 30-34 min or until quinoa is done.

If I wanted to get the calories down, I could make a version for me using the low fat coconut milk. Hum. That sounds really good – I am putting that on my “to-cook” list.

Since I picked up an extra day of work today, yesterday had to be cook day. Tomorrow I go back on nights, so this day shift puts a kink in my getting adjusted to night shift. However, doing an extra day shift when coming up on mids is not nearly as sucky as doing an extra mids when coming up on days.

In my recent quest to reduce food costs, I am making bulk meals. One pot meals are great for this. I can live off stew, chili, and curry. This minestrone is tasty, and the cost per serving comes out to $1.07 for me. Sweet.

Vegan Minestrone (11 servings, $1.07 each, 240 calories)

1T Olive Oil
1T Walnut Oil
235g Onion, diced
100g Celery, diced
16g Garlic, minced/pressed
4C Vegetable Stock
120g Green Beans, frozen
28oz Petite Diced Tomatoes (canned)
15oz Black Beans (canned)
2-15oz Cannelloni Beans (canned)
19oz Fava Beans (canned)
200g Carrots
20g Parsley
100g Quinoa
5g Oregano (dried)
3g Basil (dried)
1t Salt
Dash – Thyme, Black Pepper

This requires a big pot. I lightly sauteed the onion, celery, and garlic in the oil and 1/2 the broth. After onions turn translucent, add remainder of ingredients. Simmer for 30-45 min or until quinoa is fully cooked. I planned on added some spinach, but I forgot. I will add it the next batch though.

This chili recipe is so quick and easy, and it’s vegan too. Much yum for little work. I took a few sort cuts due to my initial ingredient availability, but it turned our great, so I think we will keep this recipe around for a little while. QB is experimentally eating it too and so far it doesn’t seem like he has negative effects from the beans, which is great since with some of his recent diet experimentation I have had a hard time properly feeding him.

Quick Vegan Chili (makes big batch…)

1 28oz Can Petite Diced Tomatoes
1 14oz Can Italian Diced Tomatoes
1 10oz Can Rotel
1 15oz Can Black Beans
1 15oz Can Lentils
200g Carrots, Shredded
150g Red Onion, diced
150g Red Bell Pepper, diced
1.5 Packets of Chili Mix (don’t buy the scary kind…ha)
Cayenne Pepper (optional)

While I simmered the onion and pepper in a skillet, I combined all the other ingredients into a large pot. Simple as that. Once the onions and peppers were soft, I added them to the chili. I allowed the whole pot to simmer may 15-20min…tada.

Once upon a time I ate chili with sour cream, cheese, and saltines. We had none of those extras, but the chili really didn’t need it. Maybe we have adjusted to not buying those items anymore (cheese on the rare occasion, but not today).

One tip for the CRON-O-Meter: (I know some of you probably do this)
I didn’t want to have to rely on measuring cups or the total weight of the reicpe according to the CRON-O-Meter since that can be off, so what I did to ensure I could accutaltely weigh out my individual serving of chili was this:

Weigh the whole recipe after it’s made (I weighed mine in parts as I put it away and added it all the weights together). Compare that total weight with the CRON-O-Meter recipe weight and either add or subtract water to make them even. That way you can use your food scale to weigh your soup, and you can be confident of your serving size.

Today is the day to change up a couple main recipes. After reading about Matt’s green smoothies in HIS BLOG, I decided to incorporate more green into my diet. Spinach and kale are my top choices not only for their vitamin content, but also for their high amounts of LUTEIN. Lutein is known to help prevent macular degeneration of the eyes (which runs in my family), and other research suggests that it may be beneficial to the skin by combating free radicals helping you look younger (or at least not older). Now that I am starting to see fine lines on my forehead amongst other things, I am a lot more interested in foods that can help reverse, stop, or at lest slow down the skin’s aging. I plan on including a healthy amount of both kale and spinach in my fruity shakes that I like to eat everyday. I really liked the new green smoothie, and it even passed the husband approval test. Ha. :-p

Supper was a Moroccan-ish Stir-fry.  I say “ish” because people in Morocco are very unlikely to consume pork (mostly religious reasons), but the seasonings are what give the flavor. I have a batch of seasoned pork I made Tuesday, but the stir-fry is made fresh each night. Again, the new dish was very tasty and was a nice change from the Thai seasoned stir-fry we lived off of last week.
——-
CR Green Tro-Berry Shake (serves 2)
1C Almond Milk (unsweetened)
1T Flaxseed Oil
56g Whey Protein
70g Kale
70g Spinach
150g Pineapple, frozen
40g Mango, frozen
40g Banana, frozen
150g Berry Mix (Blueberries, Raspberries, Blackberries)
2t stevia concentrate powder

Blend in blender then freeze until desired consistency is reached. Add water and/or ice to also change consistency. I think the flavor is great. There is a hint of green flavor, but I think it adds to the shake rather than detract from it.As I said before, it passed the husband taste test.
——-

CR Moroccan-ish Pork (~10 servings of 125g)
900g Boneless Pork Chops (about 5 chops)
4 Cloves Garlic, minced
3 Stalks Celery (~90g), minced
2 Med. Tomatoes, diced
2C Chicken Broth
1t ginger, cumin, paprika, coriander, cayenne, oregano
1-2T Lemon Juice

Pour broth, juice, and seasonings into medium pot and mix. Cut each chop into about 3 pieces and place in pot.  Add minced vegetables and mix. Bring liquid to a boil, then cover and simmer for about 2 hours or until pork easily falls apart. Shred pork and mix ingredients well. Serve or store for later.
—–
CR Moroccan-ish Piggy Stir-Fry (serves 2)

125g Moroccan-ish Pork
6 slices Bacon, cut into small pieces
1 Red Onion (~140g), diced
1/2 Red Bell Pepper (~80g), diced
110g zucchini, sliced and quartered
120g Frozen Peached, diced and microwaved until soft
120g Carrot, finely shredded
Fresh Cilantro, chopped
1/2-1t cumin, oregano, paprika, corriander, garam marsala
1/4-1/2t stevia, tumeric
Cayenne pepper to taste (I like it hot)

Heat wok on med-high heat. Start sauteing the meat, onion, and red pepper in a wok. Once onions and peppers start to soften, add the carrot and zucchini and toss. Add all spices and toss well, then add the microwaved peaches and the juice that melts from them. Keep cooking and toss occasionally until veggies are at desired consistency. Add the chopped fresh cilantro. Eat.
——-

Since I have to go back to work tomorrow, today I spent several hours in the kitchen preparing meals for the week. I also promised our landlord an apple pie for letting us borrow tons of tools and helping us get moved into the cabin. I did make a small pie for my husband too since he loves my pies (of course I had to try the pie myself to make sure the it was edible…uh huh…lol).

For the meals, I made a large pot of a red clam chowder and a pot of Moroccan pork to be used in a Moroccan type stir-fry (will post recipe later with stir-fry included). The chowder turned out to be really good as well as nutritious. Reminded me of a mild gumbo, but I am from the south where we have gumbos and not chowders. I am sure someone from up north would think it was a chowder. Perspective is everything – even with food.

Since I have discovered cryonics and read deeper into anti-aging research, my perspective with food, lifestyle, and even politics has started changing. With new opportunities and possibilities come new perspectives. I feel like I not only need to take an active role in my physical and mental health, but I also feel I need to contribute to the organizations I not only am a part of, but learn and benefit from as well.

Well, here is the chowder recipe and pie crust recipe (the filling recipe isn’t quite perfected yet). The apple pie is paleo but not particularity CR minded since it is rather calorie dense. Since I have never seen a paleo pie crust like this before (took me 4 tries to perfect), I wanted to post it.
——-
CR  Red Clam Super Chowder (~12 1C servings)

2 10oz can Baby Clams (about 5oz of clams in each can)
2 8oz Bottle of Clam Juice
1 28oz can Crushed Tomatoes
~400g Boneless Pork chop (about 5 chops)
6 slices of Bacon (70cals/slices), cut into small pieces
1 large red onion, finely chopped (~200g)
1 large red bell pepper, finely chopped (~150g)
1 Leek, finely chopped (~140g)
3 Turnips (~550g)
~150g Kale, finely chopped
4 Stalks Celery, finely chopped (~180g)
1 Large Carrot, shredded (~160g)
1/2-1T Worcestershire sauce
salt, black pepper, thyme (to taste)

Combine tomatoes, clam juice, clams (with their juice too), pork chops (cut into about 3 pieces per chop), bacon, celery, onion, bell pepper, carrot, and leek. Bring the soup to a boil, then simmer for about 2 hours (you want to be able to easily shred the pork). In a separate pot, boil turnips until soft, drain, then mash. Once pork is shredded, add the kale and turnips to the soup. Let simmer another 15min until the kale is soft. Add Worcestershire, salt, pepper, and thyme to taste. Serve.
——-

Paleo Pie Crust (1 pie crust – no top crust, bottom only)
84g Almond Flour
42g Coconut Flour
150g Shredded Coconut
1/4C Almond Milk
84g Coconut Oil

Heat oven to 400 degrees F. Spread shredded coconut on a baking pan and toast in oven for ~10min. I needed to stir coconut around about 3 times to prevent bottom from burning. While coconut is toasting, combine both flours. Melt oil in microwave and combine well with flours. Once coconut is toasted, combine with mixture. The mix will be a little dry. Add the almond milk and mix well. From pie crust into pie plate. Take a fork and make holes throughout the crust then bake at 400F for about 10min or until light brown. let crust cool slightly, then use filling of choice.
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Starting CR is like a game. You have a given allotment of calories and have to find ways you consider acceptable to get 100% RDA nutrition. Maybe it’s not a game for everyone, but I tend to have fun with it. My husband would say I have too much fun with it. The idea of tracking calories and nutrients (or anything really…he loathes anything that sort-a kind-a resembles paperwork) just isn’t his idea of fun. I DID decide to add on a math major to my chemistry major during my sophomore year in college because I loved calculus and differential equations. Yeah……..nuff said.You have been warned.

So, I have been making super soups and stir-frys in an attempt to create very nutrient dense yummy meals. I love cooking, so all this kitchen inventing is a neat challenge. I find www.nutritiondata.com to be a very useful resource. Keep in mind that my recipes tend to always be in a state of flux….ingredients and amounts are merely a suggestion unless it is for a baked good (you have to have more experience to modify baked goods…but play as you will). Sometimes I just invent things by combining whatever I feel like, but I get recipes ideas from all over.

Today I had to make another batch of this yummy pork stew and a stir-fry so I decided to take a picture to go along with their recipes. Here are my lovely meals on the stove.

Chop, shred, or dice veggies how you will. Stir-fry bacon, clams, onion, and pepper until veggies just start to soften. Add additional vegetables, coconut milk, and curry paste. Cook until veggies reach the desired consistency. Serve.

CR Pork Super Soup (makes ~10 1C servings)
4 boneless porkchops (~650-700g)
1 28oz can Crushed Tomatoes
4 C Vegetable Broth
650g Turnips, diced
250g Onion, chopped
75g Red Bell Pepper, chopped
200g Kale, chopped
1 Leek
200g Carrots, shredded
2T Almond Oil
4-6 Cloves Garlic, minced
15g Brewer’s Yeast
~2-4T Apple Cider Vinegar

In a large pot, combine tomatoes, veggie broth, and vinegar. Chop pork-chops into large chunks and place in pot. Bring to boil, and then allow to simmer. The goal with the pork is to let it simmer long enough so it shreds easily (~2hours). In a different pot, cook the diced turnips until soft, then drain and mash. After you can shred all the pork, add all veggies except turnips (you will need more water…maybe 2-3 C) and let the veggies soften. Add brewer’s yeast, mix well. Add mashed turnips, mix well. Here is were you have some creative freedom….the spices. I add some black pepper, paprika, celery salt, garlic powder, and cayenne pepper. So, spice as you will.