I've Gotten WAY Off Track

It happens. Just like that. All of the focus and hard work fell away. I don't know why it happened, a series of things I guess, but I decided that putting it in black and white, here, where someone might read it, would make me accountable. So here it is. This is me calling myself out. Not harshly, but completely. Shit happens. I'm not going to beat myself up too much and I'm still going to enjoy my birthday trip to Vegas guilt free. In the meantime, it's curtains for you sugar, salt, dairy, meat and everything nasty. Don't freak if it happens to you too. Old habits are hard to break. Various articles report anywhere from 21-250 days to break old habits and/or form new ones.

It's not even like I'm talking about weeks of debauchery. A couple days of poor food choices is all it really is. When I have a problem, I like to approach the source with solution in mind. Similarly, as an atta girl to myself, I may have gotten somewhat off track food wise, I am kicking ass with me running schedule. Even when I wake up to that 5AM alarm and groan, I do it. I get out of bed and onto the treadmill. I think that's really the goal isn't it.......constant improvement NOT perfection.

I am the little engine that could. I'll think I can until I get to "I knew I could"!!

 

Peace And A Sandwich

 

I was making a sandwich for Jeff for today's lunch and really wanted something sandwichy of my own. His was turkey and cheddar with mayo on a tortilla. The ONLY thing I could have eaten there was the tortilla and one tortilla does not a lunch make. Dr. Fuhrman has a tuNO salad recipe in his book that looked pretty good but I punched it up because well, I'm getting much more comfortable making nutritarian choices and modifying my favs to fit.

 

Here's the recipe with my modifications.

 

Chickpea Tuno Salad

1 can garbanzo beans rinsed or 1 1/2 C cooked fresh chickpeas if you have them (I didn't)

1 C raw almonds

2 Tbsp lemon juice

1 Tbsp kelp granules (cheapest at Asian grocery stores if you have one in your town)

6 oz lite firm lite silken tofu

1 1/2 Tbsp tarragon vinegar (white wine or champagne would be good too)

1/2 tsp Coleman's dry mustard powder (regular mustard powder if you're not a fan of spice)

1 Tbsp nutritional yeast

2 tsp Dijon mustard

2 Tbsp horseradish

2 tsp Dr. Braggs liquid aminos

1 celery stalk, thinly sliced

2 green onions, chopped

1/3 C red pepper, small dice

1/2 C peas

2 radishes, diced

Pepper to taste

To serve: 2 slices flax seed bread, sliced tomato, lettuce, sliced cucumber.

 

Pulse chickpeas and almonds in food processor, add lemon juice and kelp granules and pulse until incorporated. Remove to a bowl. Puree tofu, vinegar, mustard powder, nutritional yeast, Dijon, horseradish, and liquid aminos in food processor or blender. Pour over chickpea/almond mixture. Stir in celery, green onion, red pepper, peas, and radishes. Pepper to taste. Serve on flax seed bread (Alvarado St. bakery is my favorite) with lettuce, tomato and cucumber.

 

This was just the sandwich I wanted and it did turn out to be a wonderful, peaceful lunch. My phone barely rang at all!

 

 

 

I Want A Loaded Potato Too!

Over the weekend, I made the boys one of Jeff's very favorite things, loaded potato skins. Problem was, that sounded really great to me too. I did a little digging through Pinterest, nutritarian andvegan blogs, and  nutritarian and vegan website and solved the problem.

 

Almost Everything Loaded Sweet Potato

1 sweet potato

1 tsp Earth Balance original

3 green onion, chopped

1 slice Daiya cheddar style cheese

1-2 Tbsp Addicted to Veggies Sour Cream

 

Bake the potato for about 45 minutes at 350 degrees. Brush with butter, top with green onions, sour cream, and cheddar style slice. Broil for about 2-3 minutes until the cheese is melted. Enjoy!

 

 

I thought I had some vegan "taco" meat in the fridge to add which would have been delish but I guess I ate it on, or in, something else because I couldn't find it. I stole a couple tiny pieces of hillbilly bacon off of Sam's potato skins because, well because I'm human, and it looked really awesome. A couple tiny pieces did me just fine :).

 

I feel great, haven't had heartburn in a month,  and it's getting so much easier to make myself something that is healthy and meets my Eat To Live goals while being similar to the yumm-o things that my boys like that just happen to include meat and dairy. Also, I've lost 12 pounds since the 8th of June and my M-W-F runs are slowly getting easier with less walking peppered throughout. The sleep is sweet, the energy is such a welcome change, AND I don't really have cravings anymore. Except for pickles. They are my Achilles heel. I've been indulging some but am currently investigating low salt, salt free, sugar free home canning options.

 

A friend asked me the other day how I can possibly be okay with fixing Jeff's and Sam's food while I have to deprive myself of delicious food in the process. All I could say was that this is my life now, and I have to make good choices for my health and longevity. Also, those choices don't have to deprive me of any of the deliciousness that real, whole food has to offer. In fact, lunch yesterday was the Peanut Tempeh Rolls discussed HERE, for both Jeff and me, at his request. See some of the food is so delicious, he is asking to eat it with me now.

 

I think this is what's wrong with the American diet. Some people assume if you aren't eating shit, you're depriving yourself of something. Others seem to think that if you aren't a regular red meat eater, you almost aren't American. Shoinks! I promise, this food is delicious, satisfying, nutritious (much more so than I ever ate before), and most importantly, my body is responding just like it should and needs to.

 

That's maybe the thing I expected least that has surprised me most; friend's and loved one's response to my food. Most have been supportive but some....not so much. If you are struggling to find support in your journey, look no further. I will applaud and lift you up the whole way!

 

Good luck and happy eating.

I'm So Over Missing Taco Salad

Mexican food is my favorite. I never get sick of it and it's almost always my go-to when I don't have  a plan. Problem is, Mexican food is full of salt, oil, cheese, and meat. Basically, a naughty gut-bomb of "this is just terrible for me". Dammit!

 

I have found a way to feed my Mexican food desire in a healthy, nutritarian way that just happens to also be wonderfully delicious!

 

                

Not Missing Out Taco Salad

Serves 2

Ingredients

1 c raw walnuts

1 tsp cumin

1 tsp coriander

1/2 tsp Mexican oregano 

1/4 tsp chili powder

Pinch cayenne pepper

1 garlic clove, minced

1/2 serrano pepper

1 1/2 Tbsp water

1 tsp Dr. Bragg's liquid aminos

Romaine lettuce

1/4 C cherry tomatoes

1/2 purple onion

1/2 zucchini

1/2 C cilantro

1/2 avocado

1/4 C black beans, warm

pepper to taste

1/4 C Go Veggie or Daiya cheddar shreds

1/4 C oil and salt free salsa or Hell On The Border

 

Place cumin, coriander, Mexican oregano, chili powder, cayenne pepper, garlic, serrano pepper and water  in the food processor and run until smooth. Place the walnuts in a food processor and pulse with other ingredients until roughly ground. Be careful not to over-process. You want it chunky looking like ground beef would be. Heat in the microwave or stove-top. Chop your lettuce, tomato, onion, zucchini, cilantro and avocado. Spoon black beans and walnut mixture over. Sprinkle cheddar shreds  and salsa over top and enjoy.

 

There is nothing about this taco salad that didn't satisfy!

 

 

Feeling Hungry But I Know It's Something Else

I'll start today off with the really good news. Who doesn't love good news?!? I was feeling bad about a couple of my food choices over the weekend yesterday. I was afraid of what those few indulgences had done to my progress. I was feeling sluggish and bloaty just like I had before I started this journey, even after a 40 minute run yesterday morning.

 

And then I got back on the horse because I promised I would. I feel much better today and the scale was not nearly as unkind as I thought it would be. I gained back a pound, only 1! The feeling good was the best part though. I truly shows how resilient our bodies are and how welcoming they can be to good, real, nutrient dense food. I love the evolution of this journey. I was so certain when I began that EVERY week would be exactly the same and I would get bored and be hungry all of the time but it turns out it's as simple as can be to find filling, delicious recipes, blogs with substitution ideas, and resources to help with any questions that come up.

 

To the title and the not-so-great news. Today is rainy, my office is freezing, and I didn't get the best night's sleep due to some storms. As a result, I feel snacky. I know I'm not hungry. I had an apple with some peanut butter and coconut, and a handful of blackberries two hours ago. This is my "old brain" saying hey lets go get some chips, popcorn, or summer sausage like the old days. It's just like giving up any other vice, the little things can throw you straight off track. I gave up lighting up a cigarette the minute I start the car  5 years ago after 19 years of being a smoker and if I can so that, I  certainly can give up awful snacks that do nothing for my health when it's rainy and I'm sleepy!

 

Especially when there are great lunches and dinners to be had that do all kinds of wonderful things for my nutrition and health, and make me feel great!

 

For dinner last night I had a slightly tweaked Raw Falafel Wrap In Collard Green Leaf.

 

 

The tweaks consisted of the following:

I used 1/8 teaspoon Dr. Bragg's liquid aminos instead of the pinch of salt.

I halved the olive oil. I was afraid to cut it altogether in case it was essential to binding and I'm still working out some details when it comes to substitutions.

I doubled the lemon juice, garlic, and cilantro because YUM!

 

I think next time I'll use arugula or some other crunchy green instead of red cabbage but otherwise this was a fantastic wrap that you will really enjoy. I might even add some jalapeno, serrano, or poblano to it too to give it a little kick. I think as long as you leave the solid to liquid ration pretty similar, you can play with this falafel style filling until you get it JUST right.

 

This delicious wrap will make a great carry out lunch for work whether you eat nutritarian, vegan, or raw. Luckily the recipe made 3 wraps and I was only able to eat 1 1/2 of them so another meal for this week is already made and in the fridge.

 

Happy, healthy eating.

 

 

Thug Kitchen Peanut Tempeh Summer Rolls

I don't even want to talk about this long Fourth of July weekend. I was terrible. Not even close to terrible by my old standards but there was low country boil and wine and I partook. Ma, did I partake! I will kick up the physical part of my week and see what the scale says in a couple days. I just don't have the guts yet.

I've said it before and I'll say it again.....I will not beat myself up. I will keep a good attitude about this journey and not let a misstep define me. I will continue with my journey positively, happily, healthfully, and with beautiful, hearty recipes that are nutrient dense and delicious!

This post is about a new recipe that I found late last week online. I adore summer rolls. I also have a relatively unrefined sense of humor. I found the perfect mix! If you have not checked out Thug Kitchen, you must. It's hysterical.

 

WARNING: If you have a sensitive, vanilla sense of humor, DO NOT click HERE. You will be offended and I warned you. I even warned you in red capital letters. Otherwise click away and be prepared for some seriously funny reading.

 

In addition to being hilarious, there are also delicious, healthy recipes available on the website. Enter the Peanut Tempeh Summer Roll. I censored the recipe for print here. It's much funnier on their website. Click above!

 

PEANUT TEMPEH SUMMER ROLLS

8 ounces of tempeh

1 cup of water

1 teaspoon soy sauce or tamari (I used Dr. Bragg's liquid aminos)

1 package large spring rolls wrappers/rice paper wrappers

PEANUT SAUCE MARINADE

1/3 cup no sugar/no salt peanut butter

1/4 cup warm water

3 tablespoons rice vinegar

1 tablespoon lime juice

2 teaspoons soy sauce or tamari (Dr. Braggs again)

1-2 teaspoons Sriracha  (not exactly nutritarian but it's hard to have great Vietnamese, Japanese, Thai, or Chinese without it)

1 ½ teaspoons of grated ginger

1 clove garlic, cut up into small pieces

 

Cut the tempeh width-wise into 1/4 inch pieces. You should end up with about 16 finger-sized pieces. In a wok or skillet bring the water to a boil with the soy sauce. Add all the tempeh and let simmer for about 10 minutes or until all the water is evaporated.

While the tempeh cooks, mix together the peanut butter and warm water in a cup until it is smooth. Add the rest of the ingredients for the marinade and keep mixing until it is all uniform looking. Taste and adjust the seasoning so that you like it. Pour half of the peanut sauce marinade into a shallow dish. Put the cooked tempeh on top and pour the rest of the sauce over it. Let this chill while you cut up all the rest of your shit.

Here is where you should cut up all your veggies. I used 2 medium carrots, 1 cucumber, 6 lettuce leaves, green onions, basil, cilantro, and avocado but use whatever you have hanging around. I would make sure that you have some lettuce, something crunchy, and at least one herb. Almost anything tastes good in here. Just cut up everything except the lettuce into strips about 2 inches long.

In the same wok or skillet you cooked the tempeh warm about 3 inches of water. You want the water hot but not so hot you can’t put your hand in it. Turn off the heat. Place one spring roll wrapper in the water for 10-15 seconds until it becomes bendy. Let the extra water drip off and lay down on a plate.

Fold the wrapper in half so that it looks like a taco on its side. Lay down the lettuce, veggies, herbs, and 1-2 pieces of tempeh down on middle third of the half circle wrapper thing we have going. Fold the wrapper over once tightly, left to right, and then fold the bottom over, like a burrito. Continue rolling and press the end flap gently against the roll. Keep making rolls until you run out of filling. Finished rolls will keep in the fridge for about 2 days.

Makes about 10-12 delicious rolls that people will be really f_______ impressed with

 

Because their picture gives you a preview of the awesomeness that is their website, I didn't try to outdo it with my own photo.You'll love the website visuals AND the food!

 

 

 I paired the rolls with a fabulous vegan Tom Kha. Get the recipe HERE. It was a perfect lunch and my hubby who was having bacon cheeseburger pockets commented that I should just plan on making enough for 2 next time. Score! It's killer finding nutritarian and vegan recipes that he loves as much as I do.

Nutritarian-ish In The Heartland

A couple weeks ago, we went for the first day trip I've been on since the beginning of my eat to live journey. I mentioned it in this POST. After I wrote that post and after some internet research for other restaurants who might have delicious nutritarian-ish or at least whole food, vegan, or vegetarian choices, I got to thinking. It's can be a time-consuming search and I thought others might like to have information about good options in the real world and more specifically, in my area. It isn't all meat and dairy in the heartland. Admittedly, it's a lot of meat and dairy but not all.

There are options besides ANOTHER salad. The Grotto in Springfield, MO is a perfect example. Although there were no truly vegan choices on the menu, there was a lovely veggie melt available. Roasted portabello, zucchini, squash, and red pepper are folded into vegan whole wheat pizza dough to make a wonderfully rich and hearty lunch. It was listed on the menu as being topped with locally made goat cheese. I almost asked to have the cheese left off but we had walked and sweated our butts off at the zoo so I thought a little goat cheese was well deserved.

The Grotto Grill Veggie Melt

This sandwich is beautiful, deeply flavorful, and a satisfying choice amongst a pretty meat-filled menu. Although not a low calorie choice, (I'm  guessing about 500-600 or so calories based on the ingredients) it's giant and served with a side salad, which I topped with red wine vinegar, so I wasn't able to finish the whole thing. I left about 1/4 of it on the plate so overall, certainly not the worst choice I could have made. The focus here isn't really on calories anyway but making the best choices under everyday circumstances.

Stay tuned. We like to travel and I'll be keeping my eyes open for other great restaurants and menu items with leanings to whole food, nutritarian, vegan, and vegetarian choices.

P.S. Happy accidental discovery made here too. Sam picked up the red wine vinegar that I had used to top my salad and poured some on the supreme style pizza that he and Jeff were sharing before I could grab the bottle back. A fortuitous oops indeed! They both loved the tangy note the vinegar added to the pizza and Jeff said he would be sprinkling his pizza with red wine vinegar at home as well. I took a little bite and it really is a nice addition to a classic flavor combination.