30 Days – day 4

Breakfast was a raw protein drink…


Snacks … FRUIT!





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.


And you know what? I AM OUT OF FOOD!

A quick run to the produce market yielded this…


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


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.


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



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


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 ūüėČ

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.


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.


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


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 ūüėČ

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.


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


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.


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.


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.


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


My dear friend, Kalisa, made these Lebanese-from-Brazil¬† “fast food”¬†delights when I visited last weekend.¬† They are amazing! Esfihas are like little Middle Eastern pizzas and the spices are super interesting!


  • 1 package frozen dinner rolls (she used Rhodes – they’re vegan!)
  • 1 lb ground beef substitute
  • 1 large white onion chopped fine
  • 1 large tomato chopped fine
  • 1/2 bunch parsley, chopped
  • 1/2 tsp cumin
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • salt & pepper to taste
  • lemon wedges

Preheat oven to 400 degrees.

Thaw dinner rolls and let rise according to package instructions.


Saute onions until carmelized. Add ground beef substitute, tomato, parsley and spices and heat all the way through.


Take one thawed and risen roll and cut the dough in half.  Roll into a ball and flatten with the bottom of a juice glass. Try to make them as thin as possible.



Place flattened dough rounds on a cookie sheet and press a spoonful of filling into the dough. (This keeps the filling from falling off the final product.)



Kalisa, the hostess with the mostest!

Bake in a 400 degree oven until dough is slightly browned.


Serve with lemon wedges – a squeeze of lemon adds that perfect little bite of acid –¬†and maybe a side of tabbouleh.


Make A LOT of them! You’ll want to eat A LOT and they reheat in the oven beautifully!

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

Spicy sweet potato and bulgur salad

I will admit – this has more ingredients and requires a scosh more effort¬†than usual, but my family will tell you that it’s absolutely worth it!

  • 1-1/2 cup bulgur (dry) – cooked according to directions
  • 3 sweet potatoes, skinned, diced and boiled until just soft
  • 3 bell peppers, diced
  • large onion, diced
  • 1 can of sliced olives
  • olive oil

Place diced peppers and olives in a large mixing bowl. Cover with cooked bulgur. This will cool the bulgur and soften the peppers slightly.

Mix up vinaigrette:

  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1 tsp crushed red pepper flakes
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp chipotle powder (adjust all spices to taste! this is pretty spicy)

Pan fry sweet potatoes and onion in a little olive oil until they are brown and crispy.

Add potatoes and vinaigrette to the mixing bowl, toss well, chill and serve! (or if you’re a hungry hippo like us – eat it right away!)

This keeps in the fridge remarkably well and would be a fantastic lunch!


Even the poorest college student with limited funds and facilities can have a super filling and nutritious meal!

Microwave a potato, add some black beans, cheeze sauce, olives, salsa, avocado and or whatever else your heart desires! 

Potatoes are not only super filling and CHEAP but are packed with nutrients!

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There’ll be no more asking “where’s the beef?”

You know me. I love sandwiches.

My lovely husband brought home this enchanting product…

First off, it does not taste like roast beef – and that’s ok!¬† I did find the taste to be palatable and a perfect base for a sandwich – as well as nice and high in protein content.

The trick to adding deliciousness to lunch “meat” is to pan fry it with a little cooking spray until it’s warm and browned.

From there you can PILE on the delicious toppings!  Here I layered Vegenaise, avocado, tomato and cheeze sauce.

I might have died for a second when I ate it.

You can almost taste summer

About 5 minutes of prep work will yield you summery vegetable-y deliciousness.

Preheat oven to 375 degrees.

Wash and prep veg – in this case cutting the ends off the asparagus, rough chopping kale and cutting tomatoes in half.

Toss asparagus in a bit of olive oil, salt and pepper.  Put in oven.

15 minutes later open up a can of chili beans and put on heat to warm.

Top tomatoes with salt, pepper and garlic powder.  Turn oven to broil and put tomatoes under broiler. Leave asparagus in oven while tomatoes broil.

Saute kale in a little olive oil, salt and pepper. ¬†As soon as it’s done add some red pepper flakes. The tomatoes and asparagus will be done now, too!

Finish kale and asparagus with some fresh squeezed lemon juice.

We finished up some left over potato salad and it really made it feel like summer.  The only thing that would have made it better was if the chili beans were cooked over a fire!


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 Рabout 5 minutes.  Add salt and pepper to taste Рbut 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 Рlike these peppers Рcut 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.