Oh how the year flew by…

Can you believe that tomorrow is New Years Eve? I can remember last year as if it were just yesterday. I was in the middle of my various downwards spirals in terms of my eating disorder. I was going into one of my restricting modes…and in months to follow it only became worse.

I am happy to say that I am (although struggling) in much better a state this year. Last year I would not have scarcely even consumed anything more than 500 calories a day, probably less. Now I am consuming between 1,000-1,200 a day, which to most still appears low, but I feel I cannot go any higher at present.

But this isn’t a post about calories. Nor is it to be one about reflection (that comes tomorrow…). Honestly, I don’t have a really good theme for this post at all. I spent most of my day out grocery shopping and checking out my apartment. The next few days look rather awful weather-wise, and thus I will not have access to the grocery (living in the middle of nowhere seriously sucks…the nearest grocery with a decent stock of vegan food is nearly an hour away!). I was able to pick up a few things for New Years tomorrow. I’m planning on making some pizza tomorrow evening, as well as some baked onion rings (from AFR). And a big-ass salad, as well.

Today I was forced to eat on the road, which I am not a fan of doing. But it must be done, considering I refuse to buy food from fast food restaurants, or pre-prepared food from the grocery. I threw myself together a quick miso soup, inspired from one of my cookbooks, The Modern Ayurvedic Cookbook by Amrita Sondhi. The original recipe is entitled Asparagus Miso Soup, thus containing asparagus, as well as sweet potatoes. I decided to halve the recipe, use squash in place of the sweet potatoes, cauliflower in place of the asparagus (for sadly, I had none), and added in some spinach and cubed tofu. It was very good…and filling!

Bharati Masala Miso Soup

Submitted as a Wellness Weekend Recipe

Serves 1

Ingredients:

• 1 cup chopped cauliflower
• 1 cup chopped winter squash
• 1 cup water
• 1/2 tbs Braggs Liquid Aminos
• 1/8 tsp sriracha
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder
• 1/2 tsp coriander powder
• a handful of baby spinach
• 1/8 block pressed lite firm tofu,cubed
• 1/2 tbs white miso mixed with 1 tbs water

Ingredients:

In a quart-sized saucepan, bring to a boil the cauliflower and squash in the cup of water, along with the Braggs, sriracha and seasonings.

When a boil has been reached, reduce the heat to a simmer, cover with a lid, and simmer the vegetables until tender (probably around 10 or so minutes).

Next, add in the spinach and mix it in with the cauliflower and squash, mashing as you go, until the spinach is wilted.

Mix in the tofu, and turn off the heat.

Stir in the miso and serve.

Eating on the run is not my favourite thing to do. It makes me uncomfortable and rushed. I enjoy my food much more when I have time to think about what I’m eating…not whilst I’m in a moving vehicle.

So do you have New Years Eve plans?

Do you eat anything special for New Years Eve? Go out? Have an appetizer/small plate party? Pizza party?