Ina Garten, the Barefoot Contessa, is one of my favorite TV people. Her show on the Food Network is about more than cooking. It’s about the flowers and table setting, too. Episodes that include her husband Jeffery are the best. I love the way their genuine warmth and admiration for each other beams from their faces. You just know they are still truly in love.
I like Valerie Bertinelli’s cooking show too. She’s a warm and sweet person who knows her way around her charming kitchen. It’s not her home kitchen. It’s a set built using inspiration from her own kitchen at home. Ina has a “barn” out back with a deluxe kitchen and pantry. Both Ina and Valerie have cute themes to their menus, too.
Since changing my diet to mostly plant-based whole foods, I’ve avoided watching these programs, because I’d be too tempted to make the recipes. But today, instead of the increasingly depressing news, I really needed Valerie’s cheery face. Plus the Food Network was doing a repeat of Ina and Jeffery’s classic 45th anniversary dinner show. Everything Ina made related in some way to their shared history, while Jeffrey chose the wine direct from a vineyard and also picked up the wedding portrait he’d had framed for Ina.
To prepare myself, I ate lunch before watching the show. The great thing about PBWF eating is you really don’t get hungry between meals and even if you see great food (Ina made peanut better chocolate “globs” ~ something they had at a restaurant on their first anniversary ~ and Valerie made an caramel apple tart) you don’t get cravings. I used to get cravings if I even read about a food I liked. If I saw the word “wine” in a book, I’d look at the time to see if it was cocktail hour! But today I fortified with my healthy lunch and I enjoyed my favorite programs without pain. I even thought about ways I could make some of the dishes PBWF.
It helped knowing that the PBWF chocolate muffins I made a few days ago were on hand for a snack. The key to not feeling hungry between meals is to eat the vegetables and fruits first, then have your starches. Oh, and eat as much as your body needs. You should not be hungry between meals. I’ve learned just how many hash browns (my favorite lunch starch) make me happy until dinner, and just how many oats will see me safely to lunch. I eat larger portions than I used to–for so long I didn’t eat starches at all. But now that I don’t eat meat or dairy or processed foods, I can indulge my love of potatoes.
Before I give you the recipe for my muffins, I just want to add that I am not perfect on this diet. My husband and I, like Ina and Jeffery, have yearly traditions that make us feel close. And one of them is donuts and cider in the fall while the leaves are peaking. We did that, and yes I had a donut AND cider. I have often heard that if you try to be perfect on a diet, you are bound to fail; if you try to just do your best every day, you’ll be happy and healthy. And with PBWF I don’t “fall off” my diet for a week. It’s easy to just begin again after a treat.
Cindy’s PBWF Chocolate Muffins
1/2 cup unsweetened dark cocoa powder, 1 cup unsweetened almond milk, 1 tsp apple cider vinegar, 2/3 cup maple syrup, 1 cup canned pumpkin, 1 tsp vanilla, 1 cup whole wheat pastry flour, 3/4 tsp baking soda, 1/2 tsp baking powder
Mix dry ingredients. Mix wet ingredients. Combine. Use cupcake liners or silicone pan, bake at 350 for 20 minutes or until toothpick stuck into muffin comes out clean. Cool. Enjoy!