Food & Fitness

The 21 Foods List: Revamped

I asked and you answered. Thanks to everyone for your ideas with the 21 Foods List! Here it is, revamped; these are all the foods that I plan on making over the next year before my 22nd birthday, all of them from scratch and without the aid of bread makers/pasta machines etc:

1. Perogies

2. Pasta

3. Cinnamon buns

4. Jam

5. Marshmallows

6. Gnocchi

7. Baked donuts

8. Graham crackers

9. Cheesecake

10. Bagels

11. Pickles

12. English Muffins

13. Paella

14. Roasting a turkey

15. Nut butter

16. Yogurt

17. Pesto

18. Pate

19. Vegetable stock

20. Pita bread

21. Baklava

A couple others which I want to try but might not get accomplished this year, from your suggestions, are to make coffee, duck (I’m not sure how I’d prepare this- but the idea of tackling Peking duck is so intriguing and would be such a great challenge!), and lavender soup. At the beginning of October, as I was happily indulging in a square of layer cake that my awesome new roommate’s mum made, it crossed my mind that to make a layer cake would be another good one to add to this list. Therefore, I’m adding layer cake as a “bonus” bullet point to my 21 Foods List.

I have already crossed two off my list: roasting a turkey and making vegetable stock. They both turned out amazingly well! I roasted the turkey for Thanksgiving dinner with my mum looking on (following her directions- no one would trust me to bring along my own recipe because I’d likely try to “healthify” it and thus ruin it ;)), and I used a recipe from The Veganomicon for the vegetable stock. Both were simple and easy to do. There’s hardly anything to roasting a turkey! I was pleasantly surprised at the glorious simplicity of such a delicious dish (and, as my mum noted, if you’re using a butterball turkey like we do every holiday, it’s really just the combination of fat and salt that makes it. David Kessler, anyone?).

With the vegetable stock, the key is to use the “leftovers” from veggies. I threw in all of the ends of carrots and stumps of celery that are inedible (I saved them over the course of about a week), and besides that, the recipe just calls for one chopped onion, less than 1 tbsp of olive oil, and a pile of garlic. Delicious. It worked perfectly in my favourite split pea soup recipe. I’ve seen a lot of recipes to make vegetable stock which call for using a ton of vegetables, and I think it took me this long to make my own broth because I didn’t want to waste so many vegetables. But if you use the stumps, cores, peels etc that you wouldn’t eat anyways, vegetable stock becomes an incredibly economical and healthy dish. The best part about it, too, is that it only needs to simmer for a couple hours (throwing the veggies in with the water takes all of about 3 minutes), and it’s not overflowing with sodium! Even vegetable stocks that say “reduced salt” on them at the grocery store tend to have oodles of salt in them, so it’s nice to have that kind of control to ensure that there is either no salt, or very little, added to the homemade variety.

If you have any recipes for the above items on my 21 Foods List, please do send them my way. I’d love to try them out!

Also, for those of you who have been asking, here is my delicious bean ball recipe (click on link for more ideas for the best ways to eat them and for substitutions if you don’t have some of the ingredients readily available):

Energizing Protein-packed Bean Balls


1 can red kidney beans (rinsed and drained to remove any excess sodium)

2 heaping tbsp homemade ketchup (recipe below)

1 tbsp water

2 cloves garlic, minced finely

A few squirts of lemon juice

5 tbsp wheat germ

4 tbsp flaxseed meal

2 tbsp whole wheat flour

1 tbsp hemp seeds

1/2 tsp dried oregano

1/4 tsp dried thyme


1. Preheat the oven to 375 F.

2. Mash the kidney beans in a mixing bowl so that there are still some chunks of beans. Add the rest of the ingredients and use a spoon to mix everything together until it is well combined.

3. Roll the bean mixture into small balls. You should get between about 20 and 30 balls.

4. Spread parchment paper on a baking sheet. Place the balls on the sheet and spray them with some olive oil. Bake for about 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes.

To make the ketchup: Combine 1 can tomato paste, 2 tbsp water, 1 tbsp agave nectar (or honey), 1/4 tsp sea salt, 1/4 tsp cumin, 1/8 tsp whole grain mustard, 1/4 tsp cinnamon, 1/8 tsp ground cloves and 2 tbsp cider vinegar. Refrigerate until use.

Don’t forget to enter my giveaway for Taza Chocolate!


  1. balancejoyanddelicias

    love the idea of making a list of to-do for recipes/food to try out! I need to make mine… but probably much longer than yours since I’m an old lady compared to you! 😉

    vegetable stock? woooo….sounds good! need to make my own one day too!

  2. Sagan Morrow

    Coco- vegetable stock is the simplest thing ever to make! I have no idea why they even bother boxing it and selling it at the grocery store…

    MizFit- tehehe. You’re such a sweetheart.

    South Beach Steve- I never thought about that- thanks for the idea! I was planning on doing it with almonds but it might be better to start out with a softer nut. Mmm walnuts could be really good.

    Gina- Nah, I figured I’d just buy some English muffins at the store and pop them in the toaster oven 😉 Yep, I’m going to make them! It very likely could end up of my ultra-long list of kitchen catastrophes. I’m excited.

    Mary- Cheesecake is my love.

  3. Sagan Morrow

    Dr. J- I ought to start my own little grocery store of homemade goods!

    Thebalancebroad- They really are delicious. I’m obsessed with them.

    Janel- ooh I will definitely be checking that out! I’d heard of VeganYumYum but hadn’t looked at it before. Thanks!

    Charlotte- Oh you just KNOW that there will be pictures and recipes galore to document the process 😉

    Biz319- I definitely have a pile of recipes from your site bookmarked to try out for myself 😀

  4. Sagan Morrow

    Burpexcuzme- tehehe, oh I’m sure I’ll have to give it a few tries, knowing my kitchen expeditions…

    Monica- I’m not sure what I’ll put in it yet. I’m thinking maybe mashed cauliflower and cheezy sauce could be tasty… I’ll have to look around for ideas! I do want to make them vegan, though.

  5. Pingback: Friday, February 5th, 2010 « Health Writer Eats

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