30 Days – day 4

Breakfast was a raw protein drink…

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Snacks … FRUIT!

BEFORE

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AFTER

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Lunch was a while head of Romaine, half a huge cucumber, two large Roma tomatoes, diced onions, walnuts, a whole avocado and raw Cesar dressing.

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And you know what? I AM OUT OF FOOD!

A quick run to the produce market yielded this…

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To use up the odds and ends in the fridge I juiced half a red cabbage and some wilty carrots and celery.

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Right away I made another huge bowl of the grated cauliflower salad for family snacking.

I used up the rest of the spinach to make pesto with some garlic, almonds and olive oil.

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I put that on a whole julienned zucchini with a whole chopped tomato.

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OMGWHATANAMAZINGDINNER!!!!!!

but in reality it looked like this when I ate it ūüėČ

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Part of my goal of this month is to come up with some new staples in my food repertoire – and this is a KEEPER!!!!

So I think I’m feeling better – like I can feel the good effects of this eating.

Food purchasing is taking more time – especially if I’ll need to shop every three days – but the time I spend getting ready to eat is a lot less! I’m not waiting for cashiers and I’m not waiting for things to cook. It’s honestly a lot easier than expected.

30 days – Day 2

This morning I had fasted blood labs and was feeling a mess by the time I got to eat a banana at 9:30a. I am also trying to kick coffee and had none of that either –¬†that didn’t help¬†ūüėČ

When I got back to the office I had a giant juicy nectarine and a cup of blueberries. Once I had my allotted two cups of coffee down the hatch I felt … better, but not great.

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Also, I finally “moved in” to by cube!

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For lunch I had more of the cauli/cabbage salad with peanut dressing and added half an avocado. Then I felt¬†normal and¬†great! I have learned over the last few years that I NEEEEEEEEEEEEED fat and vegetables in order to feel good. Since embracing plant fat (avocado, nuts, coconut oil, etc) my hair is way better and I can feel full. Crappy processed fats (like french fry oil) don’t count.

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In doing some reading there seems to be a rather large movement called 80-10-10 where 80% of calories comes from carbs from fruit (mostly), and 10% each fat and protein. Um… I just couldn’t do that. I really want to be successful this month so I’m sticking with my roughly 30% fat diet.

In the afternoon I had another banana, half an apple (yeah, I don’t much care for apples) and a huge peach.

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If I’m doing raw I’m supposed to juice, right? Well, I like FOOD so I made a “soup” instead. I juiced carrots, celery, purple cabbage and spinach – then I threw it in the blender with a cucumber and some walnuts (to give it body) and added some smoked paprika and pink Himalayan salt. I also tore up a whole head of Romaine and tossed it in a nut-based Cesar dressing (cashews, walnuts, ACV, chives and garlic) and topped with diced onions and 2 tomatoes.

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If I’m hungry later I’ll have the rest of the soup.

I have been trying REALLY HARD to drink lots of water and I aim to get rid of coffee this weekend.

p.s. I already have to admit something… My gluttony right before starting this led to a massive amount of water weight. Seeing that go over the last two days has been rewarding. It’s not fat but, hey, I’ll take it ūüėČ

Day of Food August 5, 2012

Since I have TOTALLY sucked at cooking original food lately – and since this blog is really meant to show that being vegan is not difficult or time consuming – I had the bright idea to just show my daily food intake!

(Of course, when the lazies take leave or when the icky weather returns I will post recipes.)

Let me know if this is as good idea as it sounds in my head! ūüėČ

Breakfast:  vegan chorizo, avocado, onion and herb greens sandwich on whole wheat toast (with coffee РDUH!)

Snacks:  cherries, carrots and hummus, soy yogurt with frozen berries, sugar-free iced soy chai latte

Dinner:  zpizza Provence pizza with tomatoes, artichoke hearts, basil, capers and vegan cheese

Dessert:  Coconut Bliss pineapple coconut ice cream

Breakfast scramble

You officially have no excuse not to have fabulous breakfasts!  This is super easy, fast and reheats well!

  • 1 package of extra firm tofu, mostly drained (just cut a slit in the package and drain – no need to get all the water out. a little bit of water makes it easier to mash)
  • 1/4 onion, diced
  • 1 bell pepper, diced
  • 1 tsp garlic powder (I am a garlic scorcher – feel free to use real garlic if you’re not like me)
  • 1 tsp smoked paprika
  • olive oil, salt, pepper

Mash tofu with a fork. ¬†I do it while still in the package because¬†I’m lazy and hate dishes.

Saute onions and bell pepper in 1 tbsp olive oil  for a few minutes Рuntil just starting to soften.  Add garlic (powder or fresh), smoked paprika, salt and pepper Рsaute one more minute.  Add mashed tofu to pan, mix well, and spread out evenly over pan.  Let cook on medium-high heat until water cooks out and tofu starts to brown.  Stir well and let cook again until lightly browned.

I browned a whole wheat tortilla and sliced into strips, then piled on scrambled tofu, some black beans (from a can, again because¬†I’m lazy), some reheated Cheezy Sauce, sliced avocado and some spicy salsa.

1/3 of the tofu scramble batch is less than 200 calories and this entire breakfast has 30g of protein. Vegans really have no problem getting protein.

Dirty hippy granola

Inspired to eat things I love again (without obsessing over macros), I got craving granola.  I LOVE LOVE LOVE granola but can never find just the right flavors to make me happy.

  • 4 cups old fashioned oats
  • 1/4 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1 cup slivered almonds
  • 3/4 cup pure maple syrup
  • 1 cup apple sauce
  • 2 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • and whatever else your heart desires!

Preheat oven to 350 degrees.  Mix all ingredients very well in a big mixing bowl.  You want to be sure that everything is saturated.

Spray non-stick spray on two cookie sheets, divide the granola between the two sheets and spread in a thin layer. ¬†Put on top and bottom racks in oven and bake for 10 minutes. ¬†After 10 minutes, mix granola and switch racks when you put it back in the oven. Repeat every 5-10 minutes – mixing and switching racks – until it’s all dry and golden brown.

Store in an airtight jar.  Enjoy over yogurt (I have a big tub of coconut yogurt waiting!)

Vegan super breakfast

Vegans have to deal with a lot of people who “worry” about their protein, iron, calcium and B12. Here is a dish that will keep you FULL all day and put to rest those worries.

It’s cheap, easy and filling.

 

  • 1/2 cup Grape-nuts
  • 1/3 cup Naturade Soy-Free Protein Powder
  • 1-1/2 cups unsweetened vanilla Almond Breeze
  • 1 tsp cinnamon
  • 1/2 Granny Smith Apple, cored and rough diced

Mix Grape-nuts, protein powder and cinnamon in a bowl. Add Almond Breeze and stir well. Add apples, stir and microwave for 3-4 minutes – until hot.

Sprinkle with a few Grape-nuts for crunch!

Trust me – if you can finish this you’re probably a lumberjack or something! I would split it in half – so halve the nutritionals accordingly.

  • 417 calories
  • 7g fat
  • 0 cholesterol
  • 782g sodium
  • 67g carbs
  • 14g fiber
  • 13g sugars
  • 33g protein
  • 101% calcium
  • 128% iron
  • 112%+ B12

Perfect if you have a busy day ahead!