Slamming That Reset Button

I have been officially plant based since November 1st, but the sad truth is, I have strayed, and I don’t have a lot to show for it, appearance-wise. Since Christmas, I have eaten non-vegan cakes and cookies, and I’ve make oven fries tossed in coconut oil way too many times. Too many Beyond Burgers. Tons of tortilla chips. Too much (WAY too much) salt. Cheap processed almond milk. I’m a mess. But I looked back and said, “this is crap. I can do better.” So I am going SOS free for the next two weeks. SOS is salt, oil, and sugar. I bought High Carb Hannah‘s Lean & Clean two week diet plan. Today was Day 1.

Saturday I bought almost all of the groceries. Some things like frozen fruit at the grocery store, and the fruits and vegetables at the local produce market. Things like 10 lbs each of rice and potatoes. A box of organic salad mix and spinach. About two dozen bananas. Two pounds of Medjool dates. Then I had to go a Trader Joe’s (one of only two in central Florida!) to get raw cashews and dates (sometimes you can find dates at Aldi). I went over my grocery budget by a nice bit, but I had to realize that I won’t be dining out for two weeks, so that helps.

Sunday was meal prep. Tzatziki dressing (raw cashews and cucumber), sweet mustard dressing (dates to sweeten), and homemade ketchup (more dates). I made a pot full of quinoa, a few servings of rice, I baked 8 small sweet potatoes. I made salsa with onion, tomato, cilantro, and lime. And granola with raisins, oatmeal and cinnamon.

And today was the first day of the diet. I actually got up when my alarm went off because I knew I had to cook breakfast. Breakfast was oatmeal with cinnamon and frozen berries mixed in. I made lunch this morning, too: salad greens topped with corn, rice, salsa, and black beans. I actually didn’t even finish that. I took it back to my desk from my lunch break and snacked from it the rest of the afternoon. Dinner was simple: seasoned oven baked french fries (no oil this time!) with the homemade ketchup. Oh, I had a snack when I got home: a small piece of granola and a piece of Trader Joe’s dried mango (which Hannah loves and it’s unsweetened so I figured it was compliant).

I am not hungry, but I am munchy, because I am craving something sweet. The seasoning on the fries did well to curb my salt cravings, but I’ll probably have another piece of mango before dessert. One day down, thirteen to go! Also, one of my favorite things is a hot, sweet, drink: tea, coffee, chocolate – it doesn’t matter. So instead I had unsweetened lemon herbal tea, which wasn’t quite the same thing, but it helped. I’m going to take it one day at a time and do my best to stay clean.

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Tomato Chickpea Curry

Hello! Just popping in to share the recipe I made last night. It’s so easy to make, I got it from a video where it literally takes FIVE MINUTES. You can of course do it that quickly, but if you have time I suggest slowing down a little to let the flavors come together.

The video has the recipe in the description, but I added even more spices, since I had them. You do you, of course. I want to say that I wrote this recipe for my tumblr, where I wrote out very specific instructions for people who are very new at cooking. It actually can’t hurt to say things that you think are obvious if you are a seasoned cook (pardon the pun). So here it is:

Ingredients:

2 cups rice (instructions below)

1 can chickpeas/garbonzos, drained and rinsed
1 can diced tomatoes
1 can coconut milk

1 onion, diced (they say 1/2 a red, I used a whole small yellow)
1 thumb of ginger, diced (optional)
1 clove of garlic (I used chopped from a jar so about 2 tsp – I love garlic)

(These next spices are approximate and feel free to suit to your taste)

1 tbsp curry powder
1 tbsp cumin powder
1 tsp garam masala
1 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp cinnamon
1/4 tsp red pepper flakes (they use a real chili, feel free to omit both or add more if you like spice)
salt to taste (added last after I mixed everything and tasted it first)

2 tbsp dried parsley
2 tbsp dried coriander/cilantro (they added a ton of fresh cilantro but this is what I had and these are optional)

1 cup peas (optional! I had leftovers. It’s just for color. You could even add spinach if you wanted.)

Instructions:

Start the rice. Rice is one cup rice to two cups water. So double that (really only if more than one person is eating right now. You can make more later.) Bring the water to a boil, add the rice, stir, bring back up to a boil. Then turn it down to about 2 and cover and it’s done in about 20 minutes. Keep an eye on it, but don’t uncover it a lot.

Dice the onion, garlic and ginger. Measure all the spices into one bowl, and the dried herbs into another. Open, drain, and rinse the chickpeas, and open the tomatoes and coconut milk.

Add 2 tbsp oil to your pan (I used coconut). Heat, and add the onion, garlic and ginger. Sautee for about five minutes or until the onion is soft and turning brown. Turn the heat down to about half and add all the spices at once. They’ll smoke a little but that’s okay. Stir them around until they soak up the oil. You really just want them to get warm and smell good. Then add your tomatoes and chickpeas and coconut milk. Turn the heat back up until it’s simmering. Stir well and add the herbs and peas. Simmer for about 5 minutes (I actually turned it on low and covered it for about 20 minutes while the rice cooked.) Done. Eat.

A Few New Finds

Happy New Year! And if this is the first day of your Journey (whatever that is) then good for you! I am here for you!

I have been cooking up a storm! Friday, week before last, I was so excited for the weekend I left the house for work without breakfast or lunch. I ate pretzels. Yeah, smart. So when I got home, I was so hungry for protein and carbs that all I could think of was beans and rice. I like beans well enough, but they aren’t my favorite. And I wanted black beans, which are probably my least favorite! So I put a can of rinsed black beans, two cups of rice, a half a small can of tomato paste, half an onion, and some better than bouillion in the Instant Pot and set it for “rice” (12 minutes). And it was SO GOOD! The next night we had leftovers and my kid the omni loved it, too! So much that in the middle of last week he asked me to make it again. I made it third time, but I didn’t like the outcome becasue I added a handfull of diced tomatoes and forgot the bouillion (and the rice burnt, lol) so I didn’t finish it. But I definitely have plans to make it the original way again.

Then this past Friday, I made the best thing ever, lol! I made corn chowder. I glanced at a receipe online that said to use coconut milk instead of cream. So the chowder was:

(all of this was eyeballed, by the way. Do what you want.)

1 10oz bag of frozen corn (I would have added more but that’s all I had)
5 medium potatoes, diced
4 stalks of celery, diced
3 carrots, diced
1 medium yellow onion, diced
1 tbsp minced garlic
2 tbsp vegetable better than bouillion
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chipotle powder
salt to taste
water to cover vegetables/fill pot
1 can coconut milk
1 tbsp cornstarch

 

I put it on the Instant Pot “soup” setting (30 minutes high pressure). when done, release pressure, open the pot, and add one can of coconut milk mixed with a tablespoon of cornstarch. Stir, then blend the soup with an immersion blender, or put some in a regular blender then return to the pot.

 

I mean, damn, it was delicious! And my teenager, who hates soup (becasue it doesn’t fill him up) said it was great, so really there’s no higher praise, lol.

Today I made split pea soup for the second time using this receipe, but I left out the coconut oil. I’ll have that for lunch, every other day. I think Tuesday and Thursday, though, I might splurge and have Gardein chick’n in hot sauce and rice and a veggie. I love that for a meal. But I have no idea what to do for dinner. I’ll have to think about it.

Have a safe and wonderful New Year! I hope to be around here more often in 2018!

 

 

 

 

A New Find, Some Experimentation

Hello! This week has been interesting, food wise. The biggest thing I did (or discovered) was breakfast. I was on my out the door Tuesday (?) and I thought that I might die if I ate another banana. So for some reason, I made a jar of overnight oats, but like, five minutes before I walked out the door. I don’t know what I was thinking, but it worked. I got to work (30 minute commute) and settled in and got ready to work. So about an hour after I left home, I opened the jar, and the oats looked great. I microwaved them for a minute (which I adjusted to 1:30 after a couple days) and added one packet of Sugar in the Raw. I didn’t want plain, and I didn’t want salty. But this was perfect. And because I was working, it took me literally hours to eat them (your mileage may vary). I was so full I wasn’t hungry at lunch, but I ate. So I made those oats the rest of the week.

I experimented with tofu last weekend. I had some silken tofu I bought at Whole Foods. What I set out to make was a mushroom stroganoff with a tofu cream sauce on penne pasta. But I screwed up and added the wrong flavor vinegar and ruined the taste (in my opinion. My kid liked it.) So we had that. I had leftover spaghetti for lunch once. I had a chocolate banana smoothie for dinner once. Last night I was getting desperate, so I threw a bunch of stuff in the Instant Pot and called it soup. That “stuff” was leftover rice, a can of chickpeas, a bag of frozen corn, a little leftover frozen mixed veggies, and a long time ago, I made caramelized onions in the slow cooker, then portioned them in an ice tray, froze them, and put them in a ziploc and forgot about them. So four cubes of that went into the soup, too. I added some veggie bouillion, Tony Chachere’s, garlic and onion powders, and water. And as scary as that sounds, I ended up eating three bowls last night, and brought it for lunch yesterday. I still have a liter jar left.

Last night I didn’t want to cook and my kid wanted wings, so I thought I’d see what I could get a Pizza Hut. I ordered a large thin crust with no seasonings on the crust, topped with crushed tomatoes, spinach, black olives and green bell peppers. And it wasn’t bad! Dry as hell, lol, but flavorful. I ate the whole thing and I didn’t even feel full. I’ll never pay for it again, becasue I can make that at home, but it was good. That was at like, 6pm. At 10pm, I threw four small sweet potatoes, sliced like thick chips, in the oven on some parchement paper (yay I didn’t use oil!) and at those with some ketchup.

Today I picked up my grocery order from Walmart before I had even eaten, then when I got home, bust open a jar a salsa and had some chips. I don’t have any concrete plans for dinner, though. I did buy firm tofu, shallots, and mushrooms. Who knows what I could do?

Not Enough of This, Too Much of That

I think announcing and apologizing for my absence is getting old, so, hi. I’m back. I am going to try to recall what I’ve been eating for the last two weeks. Good luck with that.

So this week there was soup, which I ate a couple times for lunch this week. I’ve noticed that my soups always taste exactly the same, no matter what vegetables or pulses I use, becasue the base is always the same: Better Than Bouillion vegetable, carrots, onions and celery, garlic, garlic powder (so nice I use it twice), bay leaf, and italian blend seasonings (because I’m boring). Then like, this week I used lentils and butternut squash. It was really good, though. I’m not complaining, I just observed that the taste doesn’t change much from one reciepe to the next.

I made some mashed potatoes in the Instant Pot. Peel them, dice them, put them in a steamer basket, add some water, steam for 10 minutes. I added almond milk, Earth Balance, garlic, salt and pepper. But guess what I learned about that? That there was entirely too much butter. So as of writing this, I am making more mashed potatoes, and I am not going to add any butter, just more salt to replace the saltiness of it?

I realize that I use entirely too much oil and butter. I do. I see Vegans on Youtube cook with tons of olive oil, and I think, “Oh, they look health(ier than I do) so they must be doing something right?” I am the first to admit that I did lose weight the first time I went vegan. I think cutting out animal products will do that. But I also know that not cutting out vegetable/coconut/olive oils is doing me no favors. I don’t know. Do I beat myself over it? Do I use them and just say “oh well this is who I am?” Do I ~really~ try to avoid them (while my hindbrain screams, “fats! my precious!”?)

Let’s move on to what else I ate. I’ve had the Beyond Burger three times since Thanksgiving. I top the burger with sauteed onion, dill pickle, mustard and ketchup. We make oven fries to go with. Very good. Something like 220 calories a burger. It does have saturated fat, becasue it has a lot of plant-based oils in it.

And I wanted to say that my own son, the carnivore, told me to buy tofu (!!!) because he wanted to cook with it. I was shocked. And so he came up with a delicious tofu stir fry! Crumbled tofu and a mix of vegetables in soy, ginger, garlic and brown sugar. The veggies were a frozen mix, but pretty much standard. And it was SO good! He cooked it in the Instant Pot. I ate that a couple times for lunch this week, too.

Last night I made spaghetti sauce with cans of crushed and diced tomatoes. I tried something new, and carmelized the onions first. And I think i could really taste the difference! I ate it for lunch today. There’s some left, which I may have tomorrow, becasue as I said, I’ve got mashed potatoes cooking right now.

I am trying to think if I had any one-offs last week. I’ve been eating lots of bananas and oranges and dark chocolate. I made popcorn. I drink a ton of lemonade. We bought iceberg lettuce and I ate almost all of it. I have more, which I’ll eat tonight, I think. I ate oven fries (white and sweet) a couple of times, and some rice. I honestly can’t think of anything else. (I just asked the kid if he can remember, and he said, “Anything we could get our hands on?” LOL)

Achievement Unlocked

Another thing I’ve felt change, besides the muscle spasms disappearing, is I’ve been in a much better mood. I am bipolar and chronically depressed, and on medication for both. The bipolar med does well with the mania, but the antidepressant seems to do nothing for the depression. Add that to being overweight and unhappy with my that and ugh, a job (lol), and I am lucky to get out of bed in the mornings.

But for the last couple of weeks, I’ve felt so damn chipper. And I’m always wary of that, some because it might mean I’m having mania (I’m not), but also because I’m such a f*cking cynic, I’m always looking for the ulterior motive. Of my brain?! Is it pulling the long con on me? LOL Yeah. I guess I’m wary that all good things come to a end. All signs, though, seem to say that if I keep this up, things can only get better.

I’ve also been trying to work on my attitude. I watched a video for a motivation speaker and they said attitude is everything. And I know I have a shitty attitude. I’ve been cultivating my whole life, lol. But something has to change. I can’t point to anything I’m doing differently, except the things I’m doing as a result of feeling better, such as waking up earlier and cleaning the house more. But those things help me be happier. As for the diet aspect, I’m not beating myself up over eating crap and I don’t have that miserably full feeling I used to get when I gorged myself on fast food or pizza. Plus my clothes are just barely beginning to fit better (not digging into my belly as much), so I’m miserable at work for wearing jeans. That helps my attitude a LOT, let me tell you!

So I hope that an effect of being plant based is that your brain is happier. I wish people would focus on that instead of worrying about not getting enough protein (ugh). Kind of related: I also have a couple of coworkers with serious health problems, but I see them eat fast food and sodas every day for lunch. That makes me so sad. I am not preachy at work, but I do defend the lifestyle when confronted, and I do preach the benefits I’ve experienced and hope to have because of my diet. I really just want the results to speak for themselves, and when I actually do lose 100 pounds in a year, people I know get with the program.

Let’s Go Shopping!

Someone on a WFPB Facebook group I’m in just posted that they spent over $350 on a week’s worth of food and still couldn’t come up with a week’s worth of meals from it. However, they had things like 5 large containers of name brand coconut water, and we were all like, “no.” So I told them what I buy and stay around $75 a week. I want to share it with you.

When I was omni, we shopped at Publix, but it’s terribly expensive. Then we started going to Aldi and shopped there for about six months. I loved it but it still didn’t have everything I needed. So we went to Walmart. It’s slightly more expensive than Aldi, but has such a huge selection of food and the price difference isn’t that much. I have been able to get my weekly food bill down from $100-$120 at Publix (while I was omni) to $75 at Walmart (while my kid is still omni). Also, the grocery pick up service is so convenient. Here is an example of what I buy on a weekly basis, but I’m using this week’s order as an example:

Store brand almond milk, 5 lb bag of potatoes ($1.97 this week!), 3 lbs of sweet potatoes (they’re small so you get a few), 5lbs of white rice, 12oz each of lentils and peas (both less than a dollar), canned chickpeas and a tetra pak of crushed tomatoes, tofu, Gardein chick’n, a bag of pre-diced butternut squash, frozen Birds Eye veggies ($1 each!), 10 bananas, 2 bags of lemons, a bag of limes, store brand frozen stir fry mix, 28 oz organic coconut oil, a green bell pepper, 34oz natural Heinz ketchup, pita chips, and a mango. And on top of that, but still within the $75 budget, I bought things for the omni kid like chicken nuggets, a gallon of cow milk, breakfast Hot Pockets, and a huge box of fruit cereal bars. (He’s a work in progress.)

With this, I am going to make over the next couple of weeks: tons of oven fries (white and sweet potatoes), tons of rice, vegetable soup with lentils, pea soup, and some kind of soup with that beautiful bag of squash!, breakfast for a work week (the bananas, plus the clementines I have left over from last week), chick’n salads, and meals of chick’n, rice and veggies, smoothies (with bananas and some spinach from last week), oatmeal (with a huge container I got a couple of weeks ago), tofu stir fry (the kid’s idea – yay!), tons of fresh-squeezed lemonade (sweetener instead of sugar of course), hummus (that’s what the chickpeas and pita chips are for), and spaghetti sauce.

Now, I shop every week. I always need milk, bananas, lemons, gardein products and to restock veggies. But, lol, sitting here writing out all of my plans with this bounty, I can’t imagine what I’ll need besides those few things next week! Plus, I still have two jars of that chili I made Sunday. (I need to eat that tonight.)

I hope this helps give you an idea of how cheap it can be to buy mostly good stuff, and what you can make with it.