Awesome food and other blabber

We (my little family of 5) went to Denver for my brother-in-law's wedding last month. I came home inspired and determined to live and even healthier lifestyle. I ordered Original Fast Foods, Took a major shopping trip to Costco and Smith's Marketplace, and we were off on a health adventure. Since then I have been dropping weight by the minute and I feel amazing. I have reached my wedding weight without even trying and I will be surpassing it soon. I don't miss meat- and even though we have a little once or twice a week, most of the time I don't even like it much. I don't really miss dairy much either. I love that our lifestyle isn't 100% and terribly stringent. I love that this book has opened my mind to the endless possibilities and variety that can be involved in a mostly vegan diet. One of my favorite recipes so far:

Sweet Potato Curry with Spinach and Chickpeas

Ingredients

• 1/2 large sweet onion, chopped or 2 scallions, thinly sliced
• 1-2 teaspoon canola oil (I used coconut oil)
• 2 tablespoons curry powder (1 and 1/2 for less spicy)
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 10 ounces fresh spinach, washed, stemmed and coarsely chopped
• 2 large sweet potatoes, peeled and diced (about 2 lbs)
• 1 (14 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
  
• 1/2 cup water
• 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
• 1/4 cup chopped fresh cilantro, for garnish (optional)
• basmati rice or brown rice, for serving

Directions

1. You may choose to cook the sweet potatoes however you prefer.
2. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
3. Baking or boiling work well too.
4. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
5. Add onions and sauté 2-3 minutes, or until they begin to soften.
6. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
7. Add tomatoes with their juices, and the chickpeas, stir to combine.
8. Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
9. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
10. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
11. Add the cooked sweet potatoes to the liquid, and stir to coat.
12. Simmer for another 3-5 minutes, or until flavors are well combined.
13. Transfer to serving dish, toss with fresh cilantro, and serve hot.
14. This dish is nice served over basmati or brown rice.

It is so good.

Last week my mother-in-law, her sister Judy, and two of my sil's (and my darling tiny daughter of course) went to Omar's Living Cuisine in Sugarhouse, UT- right next door to my sister's The O2 Spa. Culinary Utopia! Honestly. The. Best. Food. Ever.
It's all raw and healthy so you don't need to skip dessert- and we didn't! We shared all our entree's and there was not one thing I didn't adore.