I Just Can’t Think About Food

 

Both times I dealt with the death of my husband, I stopped eating. I’m sure there is a lot of psychology that goes along with that, but the simple fact was that I just wasn’t interested in food. I was cocooned in my blanket on my bed, and I had no inspiration to get up and eat. I have heard many other grievers finding themselves in the same spot. I did eventually find my way out of bed, but I had no appetite, and there was nothing in the kitchen.  So what was I to do?

 

When Jacques died and I finally decided I needed to eat something, I decided to eat anything I wanted to. I know that sounds scary,  but it turned out what I wanted to eat was mashed potatoes, asparagus, and peanut butter, not all at the same time. I found some good already mashed potatoes in the deli section at the store and fortunately asparagus was in season. By eating as much as I wanted when I was in the mood, I never got really hungry, so I didn’t eat too much, so I lost weight, which was a good thing. It took me months to start eating a more regular, balanced diet.

 

When I met Ron, he was healthy and loved to eat, so the weight started to come back on. When he started having heart and kidney issues, we started eating vegetarian. As we researched how to deal with his health issues, we discovered that being vegan could really help him. He found a Vegan Chef certification program online for me, so within six months, I became a certified vegan chef. Although I loved to cook and had even owned my own café and catering company at one point, I learned so much.

 

So after Ron died, I found myself not eating again, and losing weight which again was a good thing. I decided to go back to being vegetarian instead of vegan, and I became very aware of what I ate. Eating consciously is what I called it.  I am happy with what I eat now, keeping it very simple. I have given up eating processed food and discovered that everything tastes better that way. I do most of my shopping at Farmer’s Market which is a joy in itself!

With this background, I am going to dedicate one blog I write for you each month to healthy eating focusing on preparing food in small portions instead of for a family. Of course, all the recipes can be expanded to serve more. The recipes this week will make 2 to 4 servings, depending on how much you eat at a time, and they both keep well in the refrigerator for a day or two. My focus is on providing easy ways for you to take care of yourself which is so important in transitioning through grief. I will post printable copies of the recipes I include in my blog in the free section of my web site. https://lovingandlivingyourwaythroughgrief.com/free/  This week I’ll show how to transform everyone’s favorite Tuna Salad into a vegetarian or vegan delight!

 

Tuna-Free Salad

 

One can garbanzo beans

2 tablespoons chopped red onions

2 tablespoons chopped sweet pickles

½ cup chopped celery

¼ cup mayonnaise (use Veganaise for a vegan version)

½ to one teaspoon powdered or flaked  Nori (dried seaweed) This gives it the ocean flavor. You can usually find this in the Asian section of your grocery store.

Sea Salt and fresh ground pepper to taste

 

Rinse, drain, and dry the garbanzo beans. To assemble, use a pastry blender or a potato masher to break up the garbanzo beans. Add all remaining ingredients and mix well. You can eat this by itself, serve a scoop of it on greens for a salad, or put it in a sandwich with yummy whole grain bread, sliced tomatoes, lettuce, and sprouts. Feel free to vary the ingredients to include any of your favorite tuna salad favorites.

 

 

Egg-Free Salad

 

One can garbanzo beans or 14 oz. firm tofu

I tablespoon Dijon mustard

½ cup chopped celery

¼ cup mayonnaise (use Veganaise for a vegan version) (don’t use mayo if using tofu)

2 tablespoons chopped green onions

½ teaspoon Indian or Hawaiian black salt (the black salt gives it the eggy flavor)

Fresh ground pepper to taste

 

Option ingredients for variety:

I cup cooked red lentils (optional)

2 tablespoons nutritional yeast

3 tablespoons fresh dill, chopped

2 tablespoons chopped dill or sweet pickles

A little fresh lemon juice

1/4 teaspoon or turmeric, garlic powder, onion powder, paprika

 

Choose to use either garbanzo beans or firm tofu.

If you are using garbanzo beans, rinse, drain, and dry. Use a pastry blender or a potato masher to break up the garbanzo beans.

If you are using tofu, press the tofu to squeeze out any excess moisture. Crumble with your hands.

 

Add all remaining ingredients that you wish and mix well. You can eat this by itself, serve a scoop of it on greens for a salad, or put it in a sandwich with yummy whole grain bread, sliced tomatoes, lettuce, avocados, radishes, and sprouts. Feel free to vary the ingredients to include any of your favorite egg salad favorites.