30 Days – day 9

I’M FLAGGING!!

Today was a raw vegan edition of binge eating. 3 bananas, 4 nectarines, 4 pluots, 4 giant radishes, a raw drink… all before lunch.

Lunch….. *sigh*

We’ll just call it coleslaw.

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Half a head of red cabbage, half a huge cucumber and two large romas tossed in raw walnut Cesar.

Bleh.

When I got home I was desperately craving somethingggggg packaged. Crackers! Chips! Something!

A trip to Whole Foods yielded squat, pretty much. Apparently “raw” and “packaged” are not often paired.¬† Bitches.

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That’s about it. Good – but underwhelming and UNGODLY EXPESIVE. Two items – $13.

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A couple of heirloom tomatoes and I had to mortgage the house.

I’m flagging. It’s probably the stress speaking but today had been really hard.

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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

Vegan + diet = not so bad

With less than 3 months before my wedding dress arrives and one shot at alterations, I am buckling down on the ole diet. One day a week I will allow myself to indulge in cashew creaminess, desserts and other deliciousness but the other 6 days I am religiously tracking my nutritionals.

And you know what? It’s not that bad!

This is typical of what my daytime food looks like.

Breakfast:  1 pink grapefruit, 1/4 cup blueberries, 1/2 cup strawberries, 1/2 cup live culture vanilla soy yogurt.

Lunch: vegan boca patty on sandwich thins with spicy mustard and Veganaise (indulgence!); and salad with mixed greens, baby spinach, carrots, celery, white mushrooms, 1/3 cup chili garbanzos, and balsamic vinegar.

Snack: celery, carrots and cherry tomatoes.

Breakfast Calories Carbs Fat Protein
Grapefruit – Raw, pink and red, Florida, 1 cup sections, with juice 69 17 0 1
Blueberries – Frozen, unsweetened, 0.25 cup, unthawed 20 5 0 0
Silk – Live! Soy Yogurt Vanilla, 0.5 container 75 13 2 3
Strawberries – Raw, 0.5 cup, halves 24 6 0 1
Lunch        
Arnold – Select Multi-Grain Sandwich Thins, 1 roll 100 22 1 5
President’s Choice Organics – Field Greens Salad Mix, 1 cups (60 g) 5 1 0 1
Carrots – Raw, 0.5 cup, chopped 26 6 0 1
Chickpeas (garbanzo beans, bengal gram) – Canned, 0.3 cup 86 16 1 4
Generic – White Mushrooms, 1 cup 16 2 0 2
Celery – Raw, 0.5 cup chopped 7 1 0 0
Spinach – Baby Spinach Leaves, 1 cup 7 1 0 1
Boca Meatless – Burgers – Garden Vegetable Made With Organic Soy, 1 burger 130 9 4 15
Kirkland – Balsamic Vinegar, 30 mL 20 4 0 0
Follow Your Heart – Veganaise, 0.5 tbsp 45 0 5 0
Snacks        
Vegetables – Celery Sticks(4sm=1ser), 8 small stick 24 4 0 0
Carrot Sticks – Raw, 8 stick 8 2 1 1
Vegetable – Cherry Tomatoes, 4 tomato 12 4 0 0
   
Totals 674 113 14 35
Your Daily Goal 1,200 165 40 45
Remaining 526 52 26 10

¬†Provided I stick to this I should be down a few sizes ūüėÄ

Mmmmmm miso soup

I was home yesterday with a kid with a very upset tummy. Since we obviously aren’t chicken noodle soup eaters (though we do have “chikn” soup mix) I whipped up a little of Haley’s favorite soup, miso.

If you’ve never made miso soup you probably don’t realize just how easy it is. The following isn’t a traditional miso soup, so feel free to sub veggies or add noodles! This is what I had on hand and what I knew would make an upset tummy happy!

  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped seitan
  • 2 cups water
  • 2 tbsp mellow white miso paste
  • 1/2 chopped green onion

In a sauce pan soften carrot and celery in a few drops of olive oil. Add seitan and saute until browned. Add water and miso, stir well to dissolve miso paste. Simmer for 5 minutes. Garnish with green onion.

Kale chips

This is our new favorite snack!

If you want something crispy and a little salty, ditch the potato or tortilla chips and add some serious goodness with kale chips!

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.[1]

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[3][4] Kale is also a good source of carotenoids.[5]

Potatoes and corn can’t hold a candle to that!

 Chop up 2 large bunches of kale, drizzle with olive oil and sprinkle with sea salt. Bake in a 375 degree oven for approximately 8 minutes Рuntil the edges of the leaves turn brown and they are thoroughly crunchy.

The value of stocking up

I hear a lot of people say that it’s really hard to be vegan where they live – that fruit and veg isn’t so bountiful outside of California. Well, if you have a Costco near you (and who doesn’t??) or even a Wal-Mart, you’re set!

On Saturday morning we went to Costco and to a hippy grocer and got enough food for 3 people for close to 2 weeks. We invested an hour putting things away and prepping some things so that it would be super easy to grab-n-go a lot of meals and snacks.

This was our Costco haul.

Which led to a beautifully stocked refrigerator. Doesn’t that make you itchy to cook?

The hippy grocer is great for buying in bulk – things like grains, nutritional yeast, pasta, cereal, flour, etc. (We are still working on glass jars for everything – there’ll be no bags soon!)

Then we spent some time washing fruit and chopping vegetables and making some snacks.

Because when you want a quick snack and you have premade little goodies like these, it’s easy to eat your veggies!

Tempeh Salad (a la chicken salad)

Sandwiches are my favorite food, hands down. Creamy crunchy sandwiches are sent directly from heaven, in my never so humble opinion!

  • 1 package tempeh
  • 1/2 cup Veganaise or other vegan mayo
  • 2 tbsp spicy yellow mustard
  • 1/3 large white onion, diced
  • 3 stalks celery, diced
  • salt, pepper, celery seed

In a small sauce pan bring 3 cups of water to a boil. Add whole package of tempeh, reduce heat and simmer for 20 minutes. Drain, cool and dice.

Mix tempeh with the rest of the ingredients, chill and serve on toasted bread.

I purposely made this heavy on the celery – because it’s inexpensive and it’s a deliciously crunchy way to extend the other ingredients in the recipe! (I’m lazy and CHEAP!)

If you’re a glutton like me I will warn you about this salad… I made it with the intention of having sandwiches for a few days (it keeps REALLY WELL!) but a scoop or two on a cracker just to try it out led to eating all but two sandwiches worth before it even made it to the fridge to chill.

Consider yourself warned.

ūüėÄ

Nachos!

Who doesn’t LOVE nachos? You will not miss the meat and cheese here, I promise you!

  • Tortilla chips
  • 1 can black beans
  • 2 tbsp taco seasoning
  • avocado, diced
  • red onion, diced
  • cilantro, finely chopped
  • salsa
  • leftover potatoes, soy taco meat, seitan strips or whatever you have on hand!
  • * cheap-ass Margarita in a bottle optional

Rinse and drain beans. In a small sauce pan cook beans, taco seasoning and 1/2 cup water until beans start to break up and can be roughly mashed with the back of a spoon.

Heat tortilla chips in a 400 degree oven until the edges are turning toasty brown. I think this is what really makes nachos special!

Pile chips on plate and layer on your toppings. EAT!