Friday, September 30, 2011

Day 23 - Banana Milk Shake

Day of carbs. Woo.


Breakfast:

IMG_7499

- Broccoli, Mushroom & Edamame Miso Soup
- Banana Milk shake

(2 servings)

1/4 C old fashioned oats, ground
2 frozen bananas (peeled and sliced before freezing - it makes it SO much easier)
1 C almond milk (or non-dairy milk of choice)
2 tbsp nut butter or sunflower seed butter
1 tbsp Justin's Chocolate Hazelnut Butter (optional)

Blend!




Lunch:

IMG_7504

- Pinto Beans and Quinoa
- Baked Sweet Potato
- Oven fries




Dinner:

IMG_7507

- Another batch of Lasagna!
- Almond Dream Praline Crunch. Yum.

Thursday, September 29, 2011

Day 22 - Marinated & Grilled Portabella Mushrooms

I felt like I ate so much today but my calorie intake was way less than I expected! Just goes to show that you can feel full just by eating lots of vegetables (...and some chocolate :) ).


Breakfast:

IMG_7424

- Broccoli, Mushroom & Edamame Miso Soup

Threw this together but loved the simple clean flavors

1 tbsp oil
1/2 onion, diced
2 carrots, diced
8 oz baby bella mushrooms, chopped
2-3 C broccoli florets
1 C frozen edamame
2 tsp ground ginger
6 C water
2 oz rice noodle
4 tbsp brown rice miso

Saute oil, onion, carrots, mushrooms, and broccoli for about 5 minutes. Add ginger edamame, water, and noodles and bring to a boil. Reduce to simmer for a few minutes, then take off heat and stir in miso paste.




Lunch:

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- Quinoa cooked in vegetable broth with pinto beans (beans were cooked in just a little oil, onion, vegetable broth, oregano, and garlic salt)
- Sweet potato with coconut oil and sea salt


Dinner:

IMG_7493

- Grilled corn, yellow squash, zucchini, and onion
- Marinated and grilled portabella caps (used this recipe)

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Grill for about 3-5 minutes, flipping once

Wednesday, September 28, 2011

Day 21 - Blueberry Kale Juice

I had a rare calorie heavy start to the day with a repeat of dinner for breakfast (taaasty), a mundane repeat of yesterday's lunch, and another Amy's frozen meal for dinner.

I just couldn't handle cooking this evening, but I plan to make a tasty noodly soup for breakfast in the morning :)


Breakfast:

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- Corn and Spinach Scramble
- Fried Potatoes and Onions
- Decaf coffee and orange juice



Lunch:

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- Leftover Lasagna (it's gone now :( )
- Sweet potato with coconut oil and sea salt



Dinner:

IMG_7418

- Amy's Enchilada With Spanish Rice & Beans
- Small Bluebbery Kale Juice (1/2 C torn raw kale leaves, 1/4 C frozen blueberries, 1/4 C orange juice)

Tuesday, September 27, 2011

Day 20 - Corn and Spinach Scramble

Another winning recipe for dinner tonight. I could have devoured the entire batch (and I think at any point in time I could eat my body weight in fried potatoes).


Breakfast:

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- Bolthouse Blue Goodness Smoothie
- Leftover Lentils and Rice



Lunch:

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- Leftover Lasagna
- Sweet Potato with just a dab of coconut oil and sea salt (it tasted like pie!)



Snack:

- Chunks of Energy - Organic Cacao With Goji 100% Raw
- More Lasagna (IT'S SO GOOOOOOD)



Dinner:

IMG_7253

- Fried Potatoes and Onions

4 russets potatoes, sliced 1/8 in. thick
1 onion, sliced thin
1 tbsp earth balance
1 tbsp safflower oil

Get a large skillet hot over medium heat and add butter and oil. Once butter is melted, add onions and potatoes and stir to coat everything. Cover and cook 10 minutes, then flip with a spatula and cook 5 minutes, flip, another 5...basically until the potatoes are cooked and parts are crunchy and brown (the best!).


- Corn and Spinach Scramble

1 tbsp safflower oil
2 cups frozen corn
3 oz fresh spinach
1 clove garlic, minced
1 package of silken firm tofu
2 tbsp chili powder
1 heaping tbsp nutritional yeast
1 1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp sea salt

In a medium sauce pan, heat oil over medium heat then add corn, spinach, and garlic. Cook for 5 minutes while stirring occasionally. Crumble in tofu, add spices, stir, and cook for another 5 minutes. Finis!

Monday, September 26, 2011

Day 19 - Gluten-Free Vegan Lasagna

It was a pretty mellow day of eating leftovers until dinner, which was mind blowing. I ate way too much, but it tasted so good I couldn't stop myself. This tasted like regular lasagna, in both taste and mouth feel.

Another plus - this lasagna only has 241 calories and 7 grams of fat per slice, compared to the average cheesy lasagna which holds about 500-600 calories and 21 grams of fat per piece.

I've found a new favorite meal.


Breakfast:

- Leftover Vegetable Soup with Corn and Peppers



Snack:

- Guacamole and corn chips



Lunch:



- Amy's Indian Vegetable Korma
(I was really surprised at how authentic this tasted. Sure, it wasn't as good as homemade, but the flavors were clean and bright and it was very satisfying)


- More leftover Vegetable Soup with Corn and Peppers


Dinner:

IMG_7193

- Vegetable Lasagna

Ingredients:

1 10 oz box Tinkyada lasagna rice noodles
1 tbsp oil
1/2 onion, chopped
2 cloves garlic, minced
2 zucchini, sliced in thin strips
8 oz baby portabella mushrooms, chopped
pinch of salt
10 oz chopped spinach, rinsed, thawed, and squeezed dry
1 package extra firm tofu (not silken)
2 heaping tbsp nutritional yeast
10-15 fresh basil leaves
1 tsp fresh rosemary
1 1/2 tsp dried oregano
pinch of salt & pepper
2 jars of pasta sauce (I used 1 jar Ragu Sundried Tomato and Sweet Basil and 1 jar Ragu Robusto Sautéed Onion & Mushroom)


Preheat over to 375 F.

Get a large pot of water boiling and add the lasagna noodles. Cook for about 12-15 minutes then remove noodles, rinse with cool water, and drain dry.


Vegetable layer:

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In a large skillet, saute together the oil, onion, garlic, zucchini, mushrooms and salt until just tender. Take off heat and set aside.


For "cheese" layer":

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Combine spinach, tofu, nutritional yeast, basil, rosemary, oregano, salt and pepper in a food processor and blend until smooth.


Get a 9"x13" pan and pour 1/4 of sauce on the bottom and spread evenly, then lay 3 lasagna noodles on top of sauce. With a spoon, place dollops of half the spinach & tofu mixture on top of noodles then spread with a spatula.

IMG_7156


Next, spread out half of the vegetable mixture, top with 1/4 of pasta sauce, then 3 noodles, other half of tofu & spinach, other half of vegetables, 1/4 the sauce, 3 more noodles, and last 1/4 of sauce.

That sounds confusing. I'm better with visuals so here is a little help:

lasagna1

Bake it for 30 minutes, then cover with foil and bake for another 30 minutes (I was actually out of foil and skipped this part and nothing horrible happened, so don't be too worried if you skip this step too).


When you're done, it should look something like this :)

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Sunday, September 25, 2011

Day 19 - Soup and Lentils Repeat

Went to the store and stocke up on some ingredients to try new recipes this week. For today, it was repeats past recipes. Still yummy :)


Breakfast:

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- Millet crackers with sunflower butter and sliced banana



Lunch:

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- Vegetable Soup with Corn and Peppers, guacamole and corn chips
- Mint carob Chip Rice Dream



Snack:


- A massive amount of leftover Kettle Corn



Dinner:

- Lentils and rice
- Zen chocolate pudding with almond milk

Saturday, September 24, 2011

Day 18 - Festival Food

I totally went out of control with junk food at an art festival today (came SO close to purchasing a piece by folk artist Maria Pfropper) - but it was so fun!


Breakfast:

- Millet toast with Earth Balance coconut spread and butternut butter (it tastes like pumpkin pie. Drooool)



Snack:

- Fritos corn chips (on the road and bought at a gas station. Womp womp)
- Chunks of Energy - Organic Cacao With Goji 100% Raw



Lunch:

- Lentils and Rice



Snack:

- French fries
- Kettle corn
- Candied pecans and almonds (Oliver got sick after I ate these and he nursed s there must have been some cross contamination with something)



Dinner:


- Amy's Enchilada With Spanish Rice & Beans
- Chunks of Energy - Organic Cacao With Goji 100% Raw

Friday, September 23, 2011

Day 17 - Amy's Meals

I don't like having so many frozen meals in my diet, but it's a blessing to have them available right now. I ma staying with my grandmother and her husband and it's difficult cooking here. They have a great kitchen, and I have loads of ingredients, the problem is...they don't like the smell of vegetables. Or onions. Or garlic. Or ginger.

It makes them nauseous when I roast vegetables or cook anything with garlic. That is basically what my entire diet is made of, so it's been frustrating, but it is their house after all, and they been generous enough to allow me, Oliver, and my mom to stay here for weeks, so I just have to roll with it. Maybe I can find a bunch of meals to cook on a day they are gone so I will have them to eat through the week. Fingers crossed :)


Breakfast:

- Chunks of Energy - Organic Cacao With Goji 100% Raw
- Pumpkin seeds



Lunch:

- Amy's Black Bean Enchilada with Spanish rice and beans (again. It is so good!)



Snack:

- Tia Kettle BBQ Corn chips (they are so addictive and SO high calorie)
- dark chocolate covered espresso beans



Dinner:

- Baked potato
- Roasted Broccoli
- Amy's Organic Brown Rice With Black-Eyed Peas & Vegetables (it's been an off couple of days and I didn't get to cook this evening)

Thursday, September 22, 2011

Day 16 - Lentils and Rice

Stressful emotional day. Didn't cook, ate too much sugar. The End.


Breakfast:

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- Granny Smith apple with sunflower butter (I was out of honey crisp apples, which are a joy to eat. I was left with a granny smith that I had to force myself to choke down. Bleh.)


Snack:

- Hummus and corn chips (yes, again! must take a break from hummus though. My tummy does not seem happy with it)


Lunch:



- Amy's Black Bean Enchilada with Spanish rice and beans (so yummy! Absolutely loved this. I can't express how happy I am that there are vegan gluten-free frozen meals available in the world)



Dinner:

IMG_7086

- Lentils and rice (ate three bowls because it was amazing)
- Baked sweet potato with Earth Balance coconut spread (tasted like dessert!)

Lentils & Rice:

2 tbsp oil
1 large onion, thinly sliced
1 c lentils
3-4 c water
1 c brown rice
2 tsp salt

Saute onion in oil until caramelized. Add lentils and water and cook for 20 minutes. Add the rice and salt and cook for about 45 min-1 hour until rice is cooked (add more water if necessary). Ta-da!


Late night snack:


(Stress eating = ALL FAIL SNACKS)

- Decaf coffee
- dark chocolate espresso beans
- Cherrybrook Kitchen chocolate chip cookies

Wednesday, September 21, 2011

Day 15 - Mushroom Ginger Soup

My sister and her family all arrived for a day visit here at my grandmothers house this morning where we've been staying the past few weeks. It made for a hectic and weird day of eating that included a starchy breakfast of oatmeal and potatoes for myself while cooking eggs and Canadian bacon for my family. Then I ended up going without lunch while sitting in Fazoli's watching everyone chow down on spaghetti, pepperoni pizza and bread sticks.

It definitely makes it more difficult when you have a drastically different diet than the people closest to you, but I'm no less resolved to stick with my eating decisions.


Breakfast:

- Leftover Pumpkin Pie Oatmeal
- Roasted Potatoes (oh, how I love potatoes!)



Afternoon Snack:

- Corn chips and hummus
- Bolhouse Farms Blue Goodness smoohie
- Whole Foods dark chocolate covered espresso beans



Late Afternoon Snack/Meal:



- Amy's Organic Brown Rice With Black-Eyed Peas & Vegetables (I didn't want to be left going without eating again so I picked up several vegan and gluten-free frozen meals at the store today. I'd never tried this one before but I really liked this meal!)



Dinner:

IMG_7050

- Mushroom Ginger Soup

1 tbsp oil
2 cloves garlic, minced
2 tsp fresh ginger, minced
8 oz baby bella mushrooms, sliced
salt and pepper to taste
4 C vegetable broth
2 oz rice noodles
1.5 C frozen peas
2 tbsp brown rice miso paste
2 stalks green onion, sliced

Saute the oil, garlic, ginger, mushrooms, salt and pepper for about 5 minutes. Add the broth and bring to a boil. Add the noodles and peas and reduce to a simmer for 5 minutes. Stir in the miso paste and top with green onions.

Tuesday, September 20, 2011

Day 14 - Whole Foods Hot Bar Madness

Another day on the road with little food planning so things were just thrown together on the fly.


Breakfast:

- Potato Kale Soup (finished this giant batch of soup. It was good at first...now I'm over it)
- Pumpkin Pie Oatmeal (leftover from a double batch I made yesterday)


Lunch:

[picture will be added later]

- Red Beans and Rice
- Brown rice with garlic green beans, steamed broccoli, squash, and onions. (Whole foods hot bar prcies are insane! This small box was over $12!)
- Coconut water (with pulp!)
- Chocolate Pudding Made With Almond Milk (so so gooood)


Snack:

- Roasted salted pumpkin seeds
- Chunks of Energy - Organic Cacao With Goji 100% Raw,


Dinner:

- Rice Spaghetti with leftover eggplant "meat" sauce from yesterday

Monday, September 19, 2011

Day 13 - Eggplant sauce

Dinner tonight was a totally win. I was going to attempt vegan eggplant "meatballs" but to cut time (and calories) turned it into a "meat sauce". Yum yum :)

Besides dinner, everything else was the same foods and leftovers I've been eating for days. I'm taking a trip to Whole Foods in Lexington tomorrow though so maybe I'll get some meal inspiration.


Breakfast:

- Millet toast with Earth Balance Coconut Spread and a locally made Butternut Butter (HEAVEN)
- Potato, Kale and Miso Soup



Lunch:

- White beans with garlic, rosemary and lemon over a bed of spinach topped with sauteed onion and bell pepper.



Dinner:

Vegan Eggplant "Meat" sauce with Gluten Free Brown Rice Pasta

- Tinkyada brown rice spaghetti with eggplant "meat" sauce (threw this together at the last minute and LOVED it!)

(Makes 2 generous servings)

1 tsp olive oil
1 medium eggplant, diced (very small cubes)
1/2 onion
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp pepper
fresh basil

Saute everything in a skillet over medium heat until the eggplant and onion are tender (about 8 minutes). Stir in half a jar of spaghetti sauce (I like gluten free Tomato and Basil by Classico) and serve with pasta and fresh basil!

Sunday, September 18, 2011

Day 12 - Cherrybrook Kitchen Chocolate Chip Cookies Review

I baked pumpkin pie oatmeal (again) this morning. I turned it into a double batch but used almond milk instead of water and Earth Balance coconut spread instead of original Earth Balance. It was a huge disappointment. I don't know why, but it wasn't nearly as good, so I'll just stick to my original version from now on.

I also decided to get a treat at the store today and grabbed a Cherrybrook Kitchen box cookie mix. I still want to limit myself with anything except "whole foods", but every now and then I want something special. I am out of town on vacation, after all! They are totally vegan and gluten-free and I was really surprised with how good they turned out. And all I had to add was Earth Balance, vanilla extract (McCormic is now labeled gluten-free and doesn't contain sugar or corn syrup anymore), and water. They taste like normal chocolate chip cookies. A winner!



Breakfast:


- Pumpkin Pie Oatmeal



Lunch:

- Potato, Kale and Miso Soup
- Kettle Tias chips and hummus



Snack:

- White beans with garlic, rosemary and lemon over a bed of spinach topped with sauteed onion and bell pepper.
- Baked potato wedges



Dinner:

- Potato, Kale and Miso Soup
- Cherrybrook Kitchen Chocolate Chip Cookies

IMG_6905

Saturday, September 17, 2011

Day 11 - Potato, Kale and Miso Soup

Breakfast:

- Leftover Vegetable Noodle Soup with Mushrooms and Peas



Snack



- Kettle Tias Sweet Baja BBQ chips and Sabra Roasted Pine Nut Hummus (this is my junk food)



Lunch:

IMG_6839

- White beans with garlic, rosemary and lemon over a bed of spinach topped with sauteed onion and bell pepper.
- Baked potato wedges


Snack:




- Zen Chocolate Pudding made with Almond Milk (This was killer. Vegan, gluten free, and only 110 calories per serving!)


Dinner:

IMG_6877

- Potato, Kale and Miso Soup

(Makes 6 servings)

1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 medium russet potatoes, cubed
1 bay leaf
6 cups water
2 tbsp brown rice miso
3 cups kale, chopped
salt & pepper to taste

Saute the onion in oil until translucent. Add the garlic and cook a few more minutes. Add potatoes, bay leaf, and water, bring to a boil then turn to simmer for 20 minutes. Stir in miso and kale and turn off burner. Season to taste.

Friday, September 16, 2011

Day 10 - Vegetable Noodle Soup with Mushrooms and Peas

It was a weird day of eating and I didn't plan things well. I feel like I junked out a bit too much with corn chips, vegan ice cream (mmm!) and a few chocolate covered espresso beans from Whole Foods.

Fresh start tomorrow!


Breakfast:

- Toast
- Carrots and hummus


Lunch:

IMG_6791

- Vegetable Noodle Soup with Mushrooms and Peas

2 tbsp oil
1 onion
3 cloves garlic, minced
8oz baby bella mushrooms, sliced
2 stalks celery, sliced
3 carrots, chopped
1 tsp powdered ginger
salt & pepper
1 cup frozen peas
4 oz rice noodles
8 cups vegetable broth

Saute the oil, onion, garlic, mushrooms, celery and carrots with seasonings over medium heat for about 5-10 minutes until tender. Add broth, noodles, and peas and simmer 10 minutes. Serve with cilantro and lime wedges.


- Hummus and corn chips
- Mint Carob Chip Rice Dream (sooo good)



Snack:

- Chunks of Energy - Organic Cacao With Goji 100% Raw
- Kettle Tia Corn Chips - Baja BBQ



Dinner:

- Leftover Vegetable Soup

Thursday, September 15, 2011

Day 9 - Vegetable Soup with corn, peppers, and zucchini

Another day on the road (antique shopping and I found some AMAZING things I will have to blog on megkat.com) so I packed a few leftovers and snacks.


Breakfast:


- Baked Pumpkin Pie Oatmeal (it was so good and simple to make that I had to have it again)


Lunch:

- Leftover Quinoa with Sweet Potatoes and Mushrooms (and eggplant) from last night
- Pumpkin Seeds


Dinner:

IMG_6777

- Guacamole, hummus, and corn chips
- Vegetable Soup with corn, peppers, and zucchini (came home tired from traveling and just threw together a bunch of diced produce I needed to use up. Turned out great!)


Vegetable Soup

2 tbsp oil
3 cloves garlic, minced
1 onion, chopped
2 small zucchini, chopped
2 bell peppers, chopped
6 ears of corn, cut off the cob
2 small cans of low sodium V8 juice (no broth on hand but this worked!)
4 cups water
salt & pepper

Saute all of the vegetable until tender in a large saucepan. Pour in V8 and water and simmer for 10 minutes. Season with salt and pepper and serve with basil chiffonade on top!

Wednesday, September 14, 2011

Day 8 - Pumpkin Pie Oatmeal

This mornings breakfast was the BEES KNEES! I was really in the mood for something cozy and warm and this was absolutely perfect. It was a hit with all who ate it :)


Breakfast:

IMG_6546

- Baked Pumpkin Pie Oatmeal (based loosely on this recipe)

This was pretty sweet and I think it would be fine without the sugar or Earth balance if you want to save calories and avoid processed ingredients.

(Serves 4)

1 1/2 C old fashioned rolled oats
optional: 2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp coarse sea salt
1 C pumpkin puree
optional: 1 1/2 tbsp softened Earth Balance buttery spread
1/2 C organic raisins
1/2 tsp vanilla extract
1 C water
1/4 C chopped pecans

In a small bowl mix together the oats, optional sugar, cinnamon, nutmeg, and salt.

In another bowl, stir together the pumpkin puree, optional Earth Balance, raisins, and vanilla extract. Once mix completely add the water and bowl of oats and stir until smooth.

Pour mixture into an 8" baking dish or 4 individual ramekins and top with pecans. Bake at 375 F for 15-20 minutes.



Lunch:

IMG_6561

- Leftover Beans with Tomatoes, Zucchini, and Potatoes (with the changes I mention yesterday: reheated with a little more water and a few handfuls of fresh spinach. I loved this even more as a soup!)


Snack:
- Roasted and salted pumpkin seeds
- Cherry chia kombucha




Dinner:

IMG_6564

- Roasted Green Beans
- Quinoa with mushrooms and sweet potatoes - and I added a small eggplant this time. Tasty!


Late night snack:

- Corn chips, hummus, and guacamole

Tuesday, September 13, 2011

Day 7 - Beans with Tomatoes, Zucchini and Potatoes

Officially vegan for a week and feeling fantastic. I love seeing how much produce I am eating now!


Breakfast:

- Raisin millet toast
- Chunks of Energy - Organic Cacao With Goji 100% Raw



Lunch:

IMG_6512

- Leftover Quinoa and Black Beans


Snack:

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- Kale chips (a million and one recipes for this already online, just use google)

- Guacamole and Garden of Eatin' Yellow Corn chips


Dinner:

IMG_6529

- Beans with tomatoes, zucchini,and potatoes (based off of this recipe)

This was really yummy and filling. I ate it over a bed of spinach, but I think it would be even better with a little extra water/broth and seasoning with the spinach mixed in and turned into a stew.


Beans with Tomatoes, Zucchini and Potatoes

2 tbsp olive oil
6 cloves garlic minced
2 red tomatoes, diced
2-3 small russet potatoes, diced
1/2 C water
1 tbsp fresh rosemary, chopped
1 tsp coarse sea salt
2 zucchini, chopped
2 15oz cans cannelini beans, rinsed and drained

In a large pan, saute oil and garlic for about a minute over medium heat. Add the tomatoes, potatoes, water, rosemary, and salt and simmer covered for about 15-20 minutes.

Once potatoes are tender, add in the zucchini and beans and heat through for 10 minutes. Season additionally to taste and serve!

Monday, September 12, 2011

Day 6 - Quinoa and Black Beans

Definitely feeling less bloated and my clothes are feeling even looser. I'm thinking I need to start working on meal ideas for when I get back from vacation next week. I need to plan for balanced meals and cheap cheap ingredients.


Breakfast:

- Organic Cacao With Goji 100% Raw (made by Chunks of Energy and found in the bulk section of Whole Foods in Lexington)

- Split pea soup (finally, the last bowl from the huge batch three days ago!)



Lunch:

guac1

- Homemade guacamole
(1 mashed avocado, 2 tbsp minced red onion, 1 clove of minced garlic, juice of 1/2 lime, 2 tbsp chopped fresh cilantro, sprinkle of coarse salt)

- Garden of Eatin' Organic Yellow Corn Chips (yes, a cheat food)

IMG_6497

- Roasted green beans and potatoes



Dinner:

IMG_6507

- Quinoa and Black Beans (based off of this recipe)

This recipe makes 4 large servings

Quinoa

1/2 cup dry quinoa
1 1/2 cups organic vegetable broth
pinch of salt

Bring to a boil in a medium saucepan then turn to simmer and cook for 20-30 minutes until liquid is absorbed. Fluff with fork and serve.


Black Beans

1 tbsp olive oil
2 cloves garlic, minced
1 onion, chopped
2 cans black beans, rinsed and drained
1.5 cups frozen corn
1/4 cup fresh cilantro, chopped
salt & pepper to taste

Saute garlic and onion in oil for 5 minutes then add beans and corn. Heat for 5 minutes, stirring occasionally, then add in cilantro, salt and pepper.

Sunday, September 11, 2011

Day 5 - Party with leftovers

I was out on the road all day so I didn't try any new recipes, but I made sure to take leftovers and some fruit with me. Today was also my first experience at a party while vegan again.

I went to my brothers house for my niece's 2nd birthday and was surrounded by pizza, cake, ice cream and potato chips. Surprisingly, I wasn't really tempted by any of the food, and I was very happy with what I ate, but I still felt a little out of place and awkward fixing my food and eating it in front of everyone. How strange is that, though? To be eating an apple and pea soup and feel like the one that's eating "weird" food? (one person even thought my soup was baby food).


Breakfast:

- Sunflower seed butter and strawberry All Fruit on millet bread.


Lunch:

- Quinoa with mushrooms and sweet potato


Dinner:

- Apple slices with sunflower seed butter
- Split pea soup


Snack:

- Kettle corn (yes, again!)
- Another bowl of split pea soup (it's delicious, but it seems never ending)

Saturday, September 10, 2011

Day 4 - Split Pea Soup

I'm feeling better and better every day, but also realizing that eating so much produce is going to hit my wallet pretty hard, especially when I get back to Orlando. I need to find a cheaper place to buy my organic fruits and vegetables instead of Publix or Whole Foods.

(Today at the market here in Danville, KY, bell peppers were only 2 for $1!)

OK, onto today's menu...


Breakfast:


IMG_5994

- Split Pea Soup (I made this the night before so it would be ready for the next day. It was my first time cooking/eating it and I LOVE it. It's going on my list of favorite recipes.)

Based off of Vegan Split Pea Soup I

1 tablespoon oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1 1/2 teaspoons salt
8 cups water
4 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
2 TBSP dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the split peas, salt and water. Bring to a boil and reduce heat to low. Simmer for 1 hour, stirring occasionally.

Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.



Snack:

IMG_6042

- Kettle corn! (A bit of a cheat, but I wanted to celebrate being at an art festival on vacation and was excited there was something somewhat "safe" to eat amidst the funnel cakes and bbq. The Kettle corn was just corn, soybean oil, sugar, and salt)



Lunch:

IMG_6075

- Another bowl of Split Pea Soup along with tomato slices with salt and fresh basil



Dinner:

IMG_6121

- Quinoa with Sweet Potato and Mushrooms

Based off of recipe on AllRecipes.come.


1/3 cup quinoa
1 cup vegetable broth
1 pinch salt
1 tablespoon olive oil
2 cloves minced garlic
1 small sweet onion, chopped
6 oz mushrooms, sliced
1 medium sweet potato, peeled and diced
1 tbsp fresh chopped rosemary
salt and pepper to taste

Place the quinoa in a saucepan over medium heat and toast for about 5 minutes. Pour in the broth and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and rosemary; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally.

Friday, September 9, 2011

Day 3 - Leftovers and roasted vegetables

Going strong, and no unbearable cravings!


Breakfast:

- Organic Green Jasmine tea
- Millet bread toast with Earth Balance butter and razzle berry jam


Snack:
- Honey Crisp apple slices with sunflower seed butter


Lunch:

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- Leftover Tuscan white beans over a bed of spinach. I also sauteed some onion and bell pepper in a little oil with garlic salt and pepper. SO GOOD.



Dinner:

IMG_5988

- Roasted broccoli and roasted red potatoes with candy onions. Probably not the most balanced of meals, but delicious and filling :)