Saturday, March 17, 2012

Mindful eating, mindful yum!

Inspired by pictures of yummy looking meals from some excellent blogs, I have taken pictures of some of the meals I have had in the past week or so. Unlike the great things I've seen on 'foodie' blogs, my creations are relatively simple, but I still wanted to post about them just to add some variety and 'mix things up a bit' here at ByChanceBuddhism. I also have long been inspired by proponents of mindful eating, who advocate practices such as mealtime blessingsfocusing upon and savoring food, and preparing food with love.

Except for the pasta dinner with tomato and tuna sauce, all meals are vegetarian. Enjoy!

Sliced pears with walnuts, cinnamon, and a dollop of whipped cream. A tasty late breakfast. 

Lunch: Baked 'aloo tikkis' or spicy potato patties, accompanied by whole wheat pita, cucumber, tomato, cilantro, feta cheese and Greek yogurt. Dessert: Sliced strawberries with balsamic vinegar topped with whipped cream and a 'kaju katli' or cashew sweet from Hyderabad, India

Lunch: Flatbread pizza with baked ciabatta crust topped with tomato sauce, peppadews, kalamata olives, feta, and mozzarella cheese. Served with orzo pasta with onions, mushrooms, and peas sauteed in olive oil and sherry. Cherry Chobani Greek yogurt for dessert and extra protein. Also yummy lemon-flavored sparkling water!

Lunch:  Same orzo dish from above and sweet potatoes chopped and baked with salt, pepper, and cayenne, then topped with lime juice, olive oil and cilantro (my husband made this, using a recipe from Reader's Digest). Apple cinnamon Chobani Greek yogurt for dessert.  

Lunch: Quesadilla with whole wheat tortilla, sauteed mushrooms, onions, and red bell pepper topped with extra sharp cheddar cheese. Homemade guacamole with tomato, onion, jalepeno, cumin seeds, lime juice, and salt, served with tortilla chips. Blood orange Chobani Greek yogurt for dessert, also sparkling water with a splash of cranberry juice. 

Dinner: Bowtie pasta with mushrooms, peas, and asparagus with a citrus sauce made with fresh lemon zest. Accompanied by steamed yellow squash with salt and pepper and carrot salad with dried cranberries and balsamic vinaigrette. 

Dinner: Whole wheat spaghetti with a tomato sauce with tuna fish in olive oil, onions, garlic, kalamata olives, and capers, topped with shaved pecorino romano cheese. Served with a mixed green salad topped with a honey-lime dijon mustard dressing and sunflower seeds. Oh, and enjoyed with a glass of Indiana white wine, of course! :) The wine was a gift from a dear friend.  

I hope you've enjoyed this post. I would love to hear about your favorite recipes (and mealtime blessings), too- Feel free to post them in the comments.

May all beings be happy!


  1. Wow Renata! These look fantastic! I bet I can incorporate some of these into my carb cycling plan! Also - thank you for the reminder to be mindful. I love food, and love preparing it for myself and my family, I don't eat A LOT of meat, but I used to offer gratitude (as I was cooking)to the animal who gave his life for the meal. Simple exercise, but puts a "face" to the package purchased in the grocery store. I am going to start doing that again.

  2. Hello Eline! I am so glad you enjoyed reading about the meals in this post. I would also love it if you felt they benefitted your carb cycling nutrition plan! Let me know if they do.

    I really like how you've incorporated gratitude into your food preparation. I have always thought the simplest gestures are best, because they are not only easy to do, but also cultivate a beautiful sense of connectedness and humility. Thank you for your insight.

    May you be well!


Thank you so much for taking the time to stop by and leave a comment! If you enjoyed this post, please share with others. -With Metta, Renata