31 Things Before I Turn 31: #24 Take the "No TV for 30 Days" Challenge

After getting out of the hospital, I got into a major creative kick and didn't turn on the computer for a couple of weeks. Then I realized, hey, one of my challenges is to go 30 Days without TV, summer shows are ending, most of the Fall shows don't start for two weeks, lets finish this thing. What an amazing experience! It really wasn't difficult, especially with my creative juices flowing and the weather turning so nice. I admit that I do enjoy chillin' to a good TV show, but I find that sometimes watching TV becomes a way to ignore the other things in our lives. Watching a show or two a night, or a few times a week, no big deal, but spending your whole day/evening with the TV, that's just not healthy. I also learned that there are still some shows that I watch more out of habit rather than enjoyment, and I didn't even miss them. So those got deleted. I will slowly catch up with the rest, maybe have a few marathons, plus there are new shows I want to check out. But really, if you don't look forward to it, what's the point? So what did I do instead?

1. Go out on Ladies Date Nights with friends. During this time I went to Eden's Alley, Accurso's, and the Bluebird and had some other friend time in between.
2. I meditated more. 
3. I started journaling daily and even purchased some inspirational books. It's been really great. 
4. I spent time outside just reading or soaking in the sun.
5. I spent time going to dinner and movies with my parents. 
6. I went up to various coffee shops and just read or did some writing.
7. I wrote a ton of Squidoo lenses.
8. I kept up with my blog, and did some design updates
9. I read
10. I did a few things off my 31 Things list, including organizing my photos, decluttering,  and some baking. 
11. I did MOPA sessions 3x a week, Resonance Repatterning, and Colonics. 
12. I focused on healing my body. 
13. I took naps
14. I made music playlists
15. I did some cooking, wrote a new casserole recipe, baked some blondies and my delicious pasta salad
16. I started back with Soldiers Angels and got my first lady soldier name this week

Overall it was a great experience. I really didn't even want to start watching again, but I wanted to eat something that involved both hands, and the new Sarah Michelle Gellar show "Ringer" started tonight. So I thought, what the heck? I enjoyed the show, but had no desire to watch any other TV. TV should be a form of entertainment, not a way to zoom out or my Mom and I will get into these conversations where she'll be backed up 2-3 episodes of some show and she's like "I should just sit down and watch them" and you know what, I used to feel that way too, but how stupid it that. It's not a chore, if you don't look forward to it, then what's the point. There are shows that I like that maybe once I start watching, I do enjoy it, but I have decided that if I'm not going to force anything, if it's an episode by episode show, and you get backed up, skin the damn thing already! Plus, you know you have those shows that you've watched for several seasons, and really, you don't care anymore, but it's part of what you watch. Delete it from your DVR; simple don't let your DVR record that show anymore, and see if you miss it. If you don't forget about it! 

In the Kitchen With Shanna: Onion Rings, Vegetable Korma and Pasta Salad!

I've been in the kitchen a lot this past week, making so many delicious vegan delights. Once again I have to send my love to Isa Moskowitz for her amazing vegan cookbooks.  This week I've been focusing on her new one, Appetite For Reduction. The book focuses on low-fat, healthy options for vegans. After going raw, and cleaning out my diet, fried foods simply make me sick. I used to love fried pickles and onion rings, but sadly, they are no longer my friend. Until...Isa came along! She's created a fabulous OMG Oven Baked Onion Rings, which I made earlier this week. I also had some pickles on hand and thought, why not?

I served these with Garlic Aioli using a recipe modified from the Urban Vegan cookbook.

Garlic Aioli
Ingredients: 3 cloves of garlic, 1/2 cup Vegenaise, 2 T lemon juice, 2 T olive oil, salt/pepper/garlic salt to taste

Directions: Mix everything in food processor until blended. Taste and add garlic seasoning as needed. Chill for at least one hour before serving.

This recipe for Vegetable Korma also comes from Isa's new book. Unfortunately, my pantry is really not stocked for unusual spices, however, this still came out tasting out of this world.

2nd Avenue Vegetable Korma

Ingredients: 1 tsp olive oil, 1 small red onion quartered and sliced thinly, 3 cloves garlic, 2 T minced ginger, 2 tsp curry power, 1 tsp garam masala, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt, 2 cups vegetable broth, 1 1/2 lbs cauliflower cut into florets, 1 pound zucchini cut into 1/4 inch slices, 1/2 pound carrots peeled and cut into 1/4 inch slices, 3/4 cup frozen peas, 3/4 cup light coconut milk, 1 tsp agave nectar, 1/2 cup chopped fresh cilantro

Directions: Preheat 4-quart pot over medium heat.Saute the onion in oil for 5 minute; Add garlic and ginger and saute another minute. Add broth, mix in spices. Add cauliflower, zucchini, and carrots.  Cover the pot and boil for 10 minutes. Add the peas, coconut milk, agave and cilantro. Turn off the heat and let the flavors meld for 5 minutes before serving. Serve with brown rice.

Shanna's Pasta Salad

Ingredients: 16 oz tri-colored pasta, one whole cucumber peeled and diced, 2 tomatoes diced, one bell pepper diced, 1 can black olives sliced, 1/4 cup olive oil, 2 T lemon juice, basil/oregano/garlic/salt/pepper to taste

Directions: Boil the pasta per bag instructions (Note: you could sub for a gluten free pasta if you have an intolerance). Chop all the veggies and place in a large boil. Mix the liquid ingredients. I do not measure my seasonings, but I would say I add a "dash" of the salt/black pepper, and a few teaspoons of each other seasoning. Drain the pasta and run cold water over it until it stops steaming. Add pasta to bowl of veggies, and toss with dressing. Chill for at least one hour before serving.

What's been cooking in your kitchen?