Steakhouse Success

My second big lunch meeting since going vegan, and the challenge was a little daunting...Lone Star Steakhouse. I'd only been there once before, when Husband and I were dating. The food was delicious (this was WAY before I went veg), but the waitress sat down at our table to take our order (always a restaurant turn-off, in my opinion) and the service was slower than slow. So I was looking forward to seeing if I'd have a better experience the second time around and how I would fare.

It was easier than I thought. When we sat down, they had little buckets of peanuts in the shell set out for snacking. Protein - check! For lunch I ordered a dinner salad minus the cheese with balsamic vinaigrette and a plain baked sweet potato. Success! At a steakhouse, even!

Out of Commission

Sunday morning, I bent over to pick up a laundry basket. When I tried to stand up with it...I couldn't. I threw out my back. I've never been in so much pain, and I've given birth to two children. I've also never thrown out my back, so I didn't know what had happened. Luckily, Husband was home (he's thrown out his back a few times) and was able to watch the kids for the rest of the day while I lay in the bedroom dreading having to get up and go potty. When I needed to get up, I either pulled myself along the furniture and walls with my upper body at almost 90 degrees to my legs because I couldn't straighten up, or I crawled on my hands and knees.

I called in sick yesterday, because while the pain was much improved, I stilled walked around like Groucho Marx. The doctor prescribed a muscle relaxant and an anti-inflammatory. Today, I woke up and could actually stand up straight, so I got ready for work. But as the morning wore on, my back started hurting more, so after debating with myself for about an hour and on Husband's advice, I took another day off. I hated to do it, because I'm going to be really far behind at work, but I think I would've had to leave early if I'd gone. Tomorrow, I plan to go to work and see how long I last, even if I have to move slowly.

Trying Something New

At the grocery store today, I picked up a couple parsnips. I've never had them before, but they seemed like a good winter root vegetable to try. Also, everything I've read or heard about them said they taste like carrots, but sweeter. Well, I love carrots, so how bad could they be?

Um...pretty bad. I oven-roasted them along with some sweet potato, but the parsnips weren't sweet. They were actually pretty bitter, although they did, indeed, taste a lot like carrots. Well, I give myself some credit for trying a new vegetable. And maybe if they were prepared in a different way I'd like them. For now, though, I won't be buying anymore any time soon.

I did get a pretty good recipe out of my experiment, though. Here it is, but with the parsnips omitted – the bites I had without the parsnips and with the sweet potatoes were wonderful! (You can see the parsnips in the picture, above. Along with this salad, I had a portobello mushroom cap marinated in olive oil and balsamic vinegar and then baked in the oven at the same time as the parsnips and sweet potatoes. It kinda looks like a steak in the picture.)

Sweet Potato Bulgar Salad
1 lg. sweet potato, peeled and cubed
1/4 cup + 2 tbsp. extra virgin olive oil, separated
1 tsp. black pepper
1 cup quick-cooking bulgar (I used Bob's Red Mill brand)
2 cup water
1 1/2 tbsp. apple cider vinegar
1 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. garlic powder

Toss the cubed sweet potato with 2 tbsp. olive oil and the black pepper. Spread on a foil-lined baking sheet and bake at 350 degrees for about 20 minutes, or until soft.

While the sweet potato bakes, put the bulgar and water in a saucepan, bring to a boil, then cover and let simmer for 15 minutes.

While the bulgar cooks, make a dressing by wisking together the remaining 1/4 c. olive oil, vinegar, lemon juice, salt and garlic powder.

When the sweet potatoes and bulgar are done and slightly cooled, toss them both together, along with the dressing. Serve warm. Enjoy!