30 Days – day 7

The one week mark looked very green!

A banana and a Garden of Eden raw shake was breakfast before the barn. We stopped for MOAR FUDZ on the way home.

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Some cold and spicy sounded good so while the blender was going I may or may not have filled some mushrooms with spinach pesto 😀

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In the blender was peeled cucumber, tomatillos, scallions and half a jalapeño. I added some avocado to finish – YUM! The kid is super sick and this went down well.

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Everyone spent the afternoon doing a whole lot of relaxing and snacking on fruit.

Dinner was zucchini pesto pasta (shocker!) with tomatoes and walnuts.

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I am a week into this and I’m not craving anything cooked yet. I’m happy eating cold and flavorful food. I am not feeling like a bottomless void of hunger any more BUT I am also eating 5+ pounds of food every day 😉 When I get hungry I just feel hunger, not longing. It’s only been a week but under normal circumstances I would have caved long ago (my average “diet” lasts about a day and a half.)

It feels good to eat real food.

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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 😉

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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 3

Today was much like yesterday so don’t expect a lot of innovation during the week 😉

For breakfast I had Garden of Life Raw Protein powder (not whole foods exactly but I can’t shake the protein worry completely) and a banana. I snacked on more fruit.

Lunch was my BFF salad. I ate the last of it and put on a whole avocado. I swear, I could eat that for 3 meals a day.

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A few more pieces of fruit for afternoon snacks then odd to the barn for a jumping lesson. I was STARVING by the time we headed home and I got worried that my resolve would be tested.

I worried but I thought about it and I didn’t cave. And it wasn’t even hard!!

For dinner I juiced a whole purple cabbage and then blended in a ton of spinach with a little sea salt and crushed garlic.

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I paired it with a whole head of Romaine, raw Cesar, tomatoes and walnuts.

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I am STUFFED! I think I can feel the difference already. Who knows… I’m also super lazy so we’ll see how I feel in a few days 😉

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 😉

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 😉

30 Days

I’ve been going way overboard with french fries, bagels and vino. I already eat a whole lot of vegetables but I don’t eat much fruit.

So for the next 30 days I am going to try all raw whole foods. This morning we stocked up on enough produce for a few days and I did a little “cooking.”

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I made a giant bowl of grated cauliflower and carrots, scallions, Napa cabbage, red bell pepper, cilantro and jalapeños – and whipped up a peanut dressing (peanut butter, Bragg’s liquid aminos, Apple cider vinegar, and garlic.) That should last me a few meals.

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For a while I am going to give myself permission to just eat a piece of fruit, a hand full of nuts, or some veggies – just as they are – without feeling compelled to make a meal. Hopefully that will also keep me for reaching for a fried Tofurky sausage, slathered in Vegenaise, on toast. 😛

Here’s to breaking bad habits! *cheers*

p.s. I also took “before” pics. I may share them at the end.

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! 😉

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

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

Easy oil-free pesto

Don’t get me wrong – I LOVE olive oil and I am a big fan of fat – but sometimes it’s fun to change up a classic a little.  I wanted to lower the oil and keep the flavor so I leaned on my old friend, the versatile and delectable garbanzo bean!

Can you tell garbanzo beans were on super sale and I stocked UP??

Pesto is mostly the sweetness of basil, the nuttiness of pine nuts and the bite of garlic… traditionally, parmesan cheese is really a salt element and the oil is a vehicle for the rest so they leave a lot of room for veganizing.

(I REALLY needed to use this basil so it was a bit on the dark side.  Don’t be a slacker like me and use your basil right away – the color will be much more vibrant. HA!)

  • 1 can garbanzo beans, rinsed and drained (always – no one likes to taste can!)
  • 1 tbsp crushed garlic
  • 3-4 cups basil – pick off leaves and discard stems
  • 1/4 cup pine nuts – toasted in a 350 degree oven
  • 1-1/4 cup vegetable stock
  • salt, pepper

Puree all ingredients in a blender on high until completely smooth – about 5 minutes.  Add salt and pepper to taste – but be sure you add at least a teaspoon of salt as it really perks up the flavor!

I never used any salt in my cooking as I did not like the flavor and my body was very sensitive to it (hello, water retention!)  Due to obscenely low blood pressure my doctor advised me to learn to like it and make a concerted effort to acquire a taste for it.  It’s still a bit of an effort, but I must admit that food tastes way better with a bit of salt!

This will make six generous servings – 106 calories, 3.4g fat, 4.2g protein, 13.3g carbs.

Traditional pesto is about 230 calories, 21g fat, 3g protein, 6g carbs.

First we tossed the pesto with some cappellini and diced wheat roast.

If you miss topping your pasta with Parmesan cheese you will be thrilled with this alternative:  toast a little Italian flavored Panko in a dry pan!  Keep it moving so it gets toasty but doesn’t burn.  It adds a perfect little flavorful crunch to the the softness of pasta.

A little red pepper flake really made this yummy!

The rest of the pesto was tossed with rigatoni and sauteed red, yellow and orange bell peppers and red onions.  A little pan roasted spicy veggie tempeh topped it off.

Tip:  if you want a HUGE dish of pasta without all the calories, toss it with an equal amount of veg – like these peppers – cut to a similar size. It will double the size of the serving without adding hardly any calories (and more veg is always a good idea!)

If you’re a fan of garlic this would also make an excellent dip for veggies or bread. Yummmm, bread.

Gradual steps toward vegan

This is excellent advice!

If you shift your eating patterns gradually, just by giving up eating one animal at a time (start by giving up chickens) or subbing out a favorite meal by veganizing the protein (opting for a black bean burrito instead of a beef burrito for instance), you have more breathing room to discover new food choices and menus.

Steps to becoming a Veganist, by Kathy Freston.

Going vegan DOES NOT mean upending your whole way of eating in one day. Every meal you choose to be plant-based is one step toward a healthier you, a healthier planet, and more compassionate treatment of God’s creatures.

* Handy salad dressing above: mix 2 tablespoons guacamole with 1/4 cup salsa and 1 tbsp water. Creamy, rich, piquant, protein-y and delicious!