Archive for the ‘Uncategorized’ Category

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Checking in :)

March 2, 2010

Yesterday I made a curry rice noodle dish for dinner which turned out okay…. I got the recipe from a friend but basically it was a stir fry with rice sticks which i softened in water for a bit and then a couple tablespoons of curry with some veggies – mushrooms, broccoli, carrots, tofu and onion – it was quick and we liked it 🙂

Today we ate Muchas Gracias – i just got chips with beans and salsa and guacamole – it was a nice comfort food meal – feeling better and better as the days go on! My hubby lost 4 pounds and my friend who is doing this with me lost 5!! 🙂 loving it!

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Oops missed a couple days!

March 1, 2010

The last couple days have been a whirlwind for me – my baby girl turned 1!!!

Friday night I made stuffed shells for dinner which turned out awesome!! We all liked them alot here is the recipe:

Vegan Stuffed Shells

1 container extra-firm tofu
5 tablespoons nutritional yeast
dash of nutmeg
vidalia onion (or other sweet onion), chopped
2 boxes of frozen spinach, or the fresh equivalent
3 cloves garlic, 4 if you like garlic
at least 5 tablespoons of olive oil
1 large jar spaghetti sauce or fresh made
1 box pasta jumbo shells
salt
pepper

Directions:

Place 3/4 of the Tofu in a Food Processor or Blender and add 2 tablespoons of Olive Oil, a pinch of Nutmeg, nutritional yeast, and 1/4 teaspoon of sea salt.  Blend until smooth. Mash the remaining Tofu into the Blended mixture that resembles Ricotta cheese or cottage cheese.  Set aside.

Preheat Oven to 350 degrees.

Sauté the onion in a little Olive Oil till it becomes translucent, but not browned then add the garlic and sauté for just a minute more. If using frozen spinach just defrost the spinach do not cook.  If using fresh spinach steam until the spinach is wilted about 2 minutes in boiling water.  Make sure in both instances to squeeze out all of the excess liquid.  Add the spinach, onion and seasonings to the Ricotta mixture and set aside.  Can be made ahead and refrigerated up to 24 hours.

In a large pot boil the Shells as directed on the package. Drain and rinse under cold water to cool off enough to handle them.  Place enough spaghetti sauce on the bottom of an 8 X 12 baking dish just to cover.  Stuff the shells with the Ricotta mixture.  When you are done stuffing the shells place the rest of the spaghetti sauce over the shells.  Cover with foil and bake for 30 minutes.  Let cool for at least 10 minutes before serving.

Serves: 4 to 5

Preparation time: 60 minutes

The changes I made to this recipe is I used only 1 box of spinach and I added it in the blender with the tofu – also I didnt use any onion I sauted the garlic with some mushrooms that I diced with some olive oil then stirred it in with the crumbled 1/4 block tofu after I was done blending the other ingredients – This was great left overs for lunch on Saturday too!!!

Yesterday was my baby girl’s 1st birthday and I made her the golden vanilla cupcakes from Vegan Cupcakes Take Over The World and a “smash cake”  as well from the same recipe – loooove that book!! Here are some photos from her party


It was a fun and exhausting day! Everyone seemed to like the vegan cupcakes and baby girl LOVED her cake! It was fun to watch her eat it!

I weighed in today since it has been a week since I started the vegan life! I now weigh 179! Back in the 170s woo hoo! Before I know it I will be in the 160s! then the 150s! I am so excited! so 4 pounds lost total since I started! 🙂 Trying to find a recipe for dinner tonight – If anyone has any ideas please post them in my comments! 🙂

Peace and Love and Veggies

Kristin

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Okay so I cheated a little….

February 26, 2010

I didn’t wait til Monday to weigh in – just weighed in and I already lost 2 pounds!!! YIPPEE!!!

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I conquered the cupcake!!!!!!!

February 26, 2010

Last night went to a friend’s house for some girl time – there were cupcakes there and as much as I would have loved to eat one….. since they were not vegan I resisted! I am proud of myself cause it was really hard! I brought some vegan chocolate chips to snack on since I figured there would be things I couldn’t eat there 🙂 I was glad I thought to do that!

Started my day today with whole wheat toast and peanut butter and whole fruit jam and I am feeling good! Last night I tried another new recipe called Cheesy Bean and Cheese Enchiladas – it was good! Next time I will put in less onion since 2 medium onions in 13X9 pan is waaaaay too much – Hubby liked the filling but thought the flour tortilla was soggy – my mom wished I would have used whole wheat tortillas but I think next time I will make it with corn tortilla’s – my two year old said it was mmmm good! Anyway here is what it looked like and the recipe:

Cheesy Bean and Cheese Enchiladas

Ingredients (use vegan versions):

1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 teaspoon mustard
4 tablespoons margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)

Directions:

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder.  Add water and mix thoroughly.  Heat on medium heat until bubbling and thick.  Remove from heat and add mustard and margarine.  Set aside 1/2 cup of cheese sauce in separate container.  Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9×13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan.  Continue until all tortillas filled.  Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step.  Bake at 350 degress Fahrenheit until brown, 30-45 minutes.

Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 30-45 minutes

I also put sliced olives on top which the recipe didn’t call for but I wanted to dress it up a bit 🙂 Anyway my daughter’s first birthday is Sunday so I will be making some yummy vegan cupcakes tomorrow in preparation! I don’t know if anyone actually reads this but if so have a Fabulous Friday! 🙂

Peace and Love and Veggies

Kristin

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And I’m feeling goooooooooood

February 25, 2010

LOL I never know what to subject my blog posts with so yeah – I had that Michael Buble  song stuck in my bed so thats what ya get 😉

Yesterday was a great day – my best friend came down from Portland and did my hair – I started day with oatmeal again – had leftover shepherds pie for lunch with salad and my best friend made dinner which was awesome! She cooks her rice in veggie broth which I am going to start doing cause it has such a nice flavor – then she cooked some red pepper and mushrooms and green onion in a little olive oil and mixed in a can of black beans that was seasoned already from Trader Joe’s (wish we had a trader joe’s in my town) and it was soo delicious! here is what it looked like before I devoured it!!

My best friend and her husband are eating beans and rice for the majority of the month to raise awareness for what third world countries eat every day – pretty inspirational! Anyway it was a yummy dinner and I made black beans and rice for lunch today since it was so good last night – one thing that I made though that was awesome and I ate it so fast I forgot to take a photo of it was some Chocolate Tofu pudding – yes…. I said tofu anyway it was RAD here is the recipe:

Chocolate Tofu Pudding

Ingredients (use vegan versions):

1 block extra firm tofu
3 tablespoons high quality cocoa powder
3 tablespoons to 1/4 cup soy milk
3 tablespoons liquid sweetener. (flavored syrup, or maple syrup works really well)

Directions:

Drain and cut tofu into a few bocks.  Add a few tablespoons of soymilk in a blender and a little bit of tofu, cocoa powder, and syrup.

Blend on puree setting. Continue doing this until all ingredients are well blended, adding soymilk as needed.

Chill covered in the fridge. Can last up to about a week, but water may form on top…just mix it in.

Tastes really good over graham crackers and sliced bananas in a bowl. What an easy way to get some protein in your diet!!  Add a little vegan whipped topping, and AMAZING!

Serves: 4

Preparation time: 10-15 minutes

My best friend and I split it after I put my kids to bed and we put some chocolate chips on top (vegan of course) it was really yummy! I love how you can eat just about everything and still eat vegan these days! YAY! It’s nice to know that animals can still live and we can still all eat well…. too bad the rest of the world doesnt hop on board! 🙂

Peace and Love and Veggies

Kristin

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A new day!

February 24, 2010

Yesterday was a great day – I felt great had tons of energy all day until night and I feel like I am now in a routine! Yay!

I have been starting the day with oatmeal which it seems like that is great fuel/brain food – yesterday for lunch I had a meeting at a restaurant so I got salad bar and brought my own dressing – I am a fan of the Follow Your Heart brand Creamy Garlic dressing – it was a delicious salad although it was only iceberg lettuce which I prefer a lettuce with more nutrients but at least I had options at all! (it was a pizza place) For dinner I made vegan alfredo – it is delicious and easy here is the recipe:

Vegan Alfredo

1 C Water
1C. raw rinsed cashews two ingredients.
2T. Vegan chicken seasoning
1T. nutritional yeast flakes
1/2t. salt or to taste
1/2t. onion powder
1/4t. garlic powder
2c. hot water
1/2t dried basil

COMBINE in blender all but last two ingredients. BLEND in blender  smooth as cream (2-3 min.) RINSE blender with the 2 cups hot water. ADD mixture to saucepan with basil. Bring to a simmer over MEDIUM heat, stirring until thickened.

My hubby liked it and even my 2 year old was telling me MMM good! One thing I added was I put in about a cup of steamed broccoli in the blender with the sauce because my 2 year old has a hard time with eating his vegetables – he didn’t even notice and it didn’t change the flavor in a negative way! I has been fun to serve my family dinner every night with new and exciting recipes! (this one I had tried before but my husband hadn’t)

So far I am loving my new vegan lifestyle! Bring on another day!

Peace and Love and Veggies

Kristin

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I thought my head was going to explode!!!

February 23, 2010

Yesterday was horrible…. I had the worst headache and I felt like my body was hit by a truck! The headache was the kind that was throbbing and horrible and wouldnt go away- I drank tons of water, took tylenol, and even took an hour nap! Nothing helped. …I need to remember this next time I have a craving to put those toxins back in my body!!!

Last night I made an awesome vegan dinner though – “It was called Meat loving Husbands Sheperds pie” sure enough, my “meat loving husband” LOVED it – his words were “phenomenal” and “really good babe”, I am putting this recipe in the favorite pile. Here is the recipe in case you are interested:

Ingredients (use vegan versions):

4 or 5 russet baked potatoes, peeled and cooked
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 cup mushroom or vegetable broth
3/4 cup plain soymilk
8 oz. slice mushrooms
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour
1 tablespoon nutritional yeast
2 handfuls French fried onions

Directions:

I got a version of this recipe from my friend Becky. I’ve altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!

Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.

Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.

Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.

Spray a 8″x8″ baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down.  Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Serve with garlic toast or fresh bread. Enjoy!

Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!

Serves: 6

Preparation time: 30 minutes

It took me a lot longer than 30 minutes with all the chopping that is involved but the work was well worth it! Can’t wait to eat this one for leftovers!

Today I feel great! I went to bed when I put my kids down pretty much at 8:30ish and slept until 6:30 and woke up headache free! I have energy and so far I can already tell a difference in my body as far as how I feel overall…. I am so excited to see the number drop on the scale next Monday!! I think tomorrow I will add pilates to the mix once my body is fully done detoxing.

Peace and Love and Veggies

Kristin