I was thinking I would keep a food log here in hopes that the guilt will keep me honest on the discretionary eating challenge. So without further ado, and a severe lack of pictures, let me blather on!
Breakfast was a sandwich with two slices of whole wheat bread nestled around a Boca Chik patty, two slices of LightLife Bologna and slice of Tofutti American Cheeze. This got eaten while awaiting the train amidst the throng of commuters. I know they were jealous.
I had a 10:30am snack of roasted peanuts, cashews, almonds and rice crackers. I wanted something to give me some energy to survive my first work out in several months. The gym was lovely like I knew it would be and I spent a good half hour on the bike pedaling happily. I did do a few arm reps on lats, biceps and triceps but not too much as I do not want to induce week long soreness.
Lunch was a lovely homemade burrito with brown rice, beans and hot sauce. I also indulged in a strawberry fruit cup from the cafeteria.
Snack time came around at 3:30pm and I ate hummus, carrots, celery and a few pretzel chips. I think working out at noon kept me awake and motivated in the afternoon which is always a welcome change.
Dinner happened quite late as I had to go to the grocery store for foods for the week. When you get home at 7:30 all you want is something fast and filling. Enter in another Boca Chik Patty, steamed broccoli and smashed cauliflower.
I have not quite gotten away from prepackaged foods just yet. But I hope to make some chickpea cutlets tonight after work for my morning sandwiches. If I wasn't eating them at or on the train I would so love to layer slices of tomato and avocado on them. Oh yeah, delish!
Cross your fingers for me! I am hoping that this becomes a habit over all rather than just a month long challenge. We full figured vegans get almost as many rude comments as the super skinny ones.
Tuesday, August 12, 2008
Friday, August 8, 2008
Meals for the week
This week has not been my best. I have been sick as can be, exceedingly tired and quite uninspired. I did manage to make a few dinners though my camera is MIA after a weekend at the New York Renaissance Faire.
Sunday we had a lovely dinner out at a local Japanese restaurant, Ichiro. I enjoyed my favorites, spicy veg miso soup, vegetable gyoza and avocado sushi. So good. Monday was burrito night with Lightlife Taco meat, kidney beans, spicy brown rice, salsa and shredded teese. It was good but I was not quite in the mood to eat.
Tuesday I schlepped down to the kitchen in my jammies for a leftover burrito and a bowl of So Delicious Neopolatine Ice Cream. This was the only night I ate dessert so this is a huge improvement over the five nights last week!
Wednesday Tofurky sausages sauted with potato, peppers and onions. Very yummy and served with a side of green beans. Thursday was Seitan Noodle Soup, with leeks and ditali noodles. It so hit the spot. I felt so much better I caved and had two bowls when I shouldn't have.
I think I have done the great with the discretionary eating challenge. I have only caved twice so far this week in over eating and eating sweets. My goal is to continue this weekend with only eating when hungry and cutting down on sweets. Tonight we are eating out with friends and going to the Faire again this weekend. My weekend eating is always light as there is almost nothing I can eat so that wont be a big problem. I do plan on making some seitan to take with and some crudities.
Sunday we had a lovely dinner out at a local Japanese restaurant, Ichiro. I enjoyed my favorites, spicy veg miso soup, vegetable gyoza and avocado sushi. So good. Monday was burrito night with Lightlife Taco meat, kidney beans, spicy brown rice, salsa and shredded teese. It was good but I was not quite in the mood to eat.
Tuesday I schlepped down to the kitchen in my jammies for a leftover burrito and a bowl of So Delicious Neopolatine Ice Cream. This was the only night I ate dessert so this is a huge improvement over the five nights last week!
Wednesday Tofurky sausages sauted with potato, peppers and onions. Very yummy and served with a side of green beans. Thursday was Seitan Noodle Soup, with leeks and ditali noodles. It so hit the spot. I felt so much better I caved and had two bowls when I shouldn't have.
I think I have done the great with the discretionary eating challenge. I have only caved twice so far this week in over eating and eating sweets. My goal is to continue this weekend with only eating when hungry and cutting down on sweets. Tonight we are eating out with friends and going to the Faire again this weekend. My weekend eating is always light as there is almost nothing I can eat so that wont be a big problem. I do plan on making some seitan to take with and some crudities.
Wednesday, July 30, 2008
Falafel
Monday I made falafel. I have to admit that it started out as a packaged mix from Fantastic foods but I added a few spices to give it a kick. I baked it in the oven rather than frying to cut back on the fats. Unfortunately this also dried it out considerably. So rather than fling my hockey puck like patties across the dining room I improvised.
Enter the Sour Supreme mixed with diced cucumber, dill and garlic. It was cool, tangy and a perfect accompaniment to the patties. I plan on enjoying these delish leftovers wrapped up in pita or tortillas for the week. Yum yum.
Enter the Sour Supreme mixed with diced cucumber, dill and garlic. It was cool, tangy and a perfect accompaniment to the patties. I plan on enjoying these delish leftovers wrapped up in pita or tortillas for the week. Yum yum.
Wednesday, July 23, 2008
Pictures of my new kitchen
Life has been insanely busy since late June. I wanted to share some pictures of our new kitchen though. We are all moved in and almost all the boxes are emptied, just one room left to unpack really.
This is my new kitchen. The space is nice but I am still settling in.
My kitties Gryphin (gray & white) and Baby (black and white) got in on the picture because they are such attention needy felines. As for the kitchen, I am still struggling with becoming comfortable with the fridge. I am not a fan of side by sides but these appliances all came with the house so I need to at least get along with them. The stove is awesome, lovely flat cook top. The counters are large enough that I have trouble deciding which side to chop on. I love the fact that now all my canisters of flour, vital wheat gluten, nooch, egg replacer, sugar, and date sugar can sit right out all beautiful on the counter.
I hope I have some recipes and pictures to share from this kitchen soon!
This is my new kitchen. The space is nice but I am still settling in.
My kitties Gryphin (gray & white) and Baby (black and white) got in on the picture because they are such attention needy felines. As for the kitchen, I am still struggling with becoming comfortable with the fridge. I am not a fan of side by sides but these appliances all came with the house so I need to at least get along with them. The stove is awesome, lovely flat cook top. The counters are large enough that I have trouble deciding which side to chop on. I love the fact that now all my canisters of flour, vital wheat gluten, nooch, egg replacer, sugar, and date sugar can sit right out all beautiful on the counter.
I hope I have some recipes and pictures to share from this kitchen soon!
Tuesday, June 24, 2008
Improvisation
This past week I have improvised several meals in an effort to use up whats in the fridge and make new and interesting meals. Unfortunately I still do not have a working camera and that is not likely to change anytime in the next few weeks due to the move. Speaking of the move, this week is it. We are packing up tomorrow, cleaning and moving small things Thursday and Friday and Saturday its truck time with heavy stuff. Cross your fingers that i find space for all my gadgets and goods!
Onto the food. First I made an interestingly spicy rice dish.
Soyrizo, black beans, onion, garlic and diced green chili's all sauted in a pan. Served over rice with corn. Was very good and filling with just a bit of heat from the Soyrizo. It was exceptional slathered with Better than Sour Cream, field greens and eaten with chips!
Next I was hungry for kale.
Sauted onion, garlic, diced kale with splashes of water if it got too dry. I looked at the pot and decided to make it a bit more filling so I added a can of lentils that were rinsed very very well. After that I diced two tomatoes and added them. This was served with mashed potatoes and smoked paprika cauliflower. It was fabulous. Hearty, thick and satisfy with just a light tang of tomato. I did add Herbs de Provance to the mix for a bit of an earthy flavor.
My husband liked it and even went out of his way to mention that he thought it was very good. He was quite shocked when I told him it had lentils as he thinks he hates lentils. This is one dish I highly recommend!
Onto the food. First I made an interestingly spicy rice dish.
Soyrizo, black beans, onion, garlic and diced green chili's all sauted in a pan. Served over rice with corn. Was very good and filling with just a bit of heat from the Soyrizo. It was exceptional slathered with Better than Sour Cream, field greens and eaten with chips!
Next I was hungry for kale.
Sauted onion, garlic, diced kale with splashes of water if it got too dry. I looked at the pot and decided to make it a bit more filling so I added a can of lentils that were rinsed very very well. After that I diced two tomatoes and added them. This was served with mashed potatoes and smoked paprika cauliflower. It was fabulous. Hearty, thick and satisfy with just a light tang of tomato. I did add Herbs de Provance to the mix for a bit of an earthy flavor.
My husband liked it and even went out of his way to mention that he thought it was very good. He was quite shocked when I told him it had lentils as he thinks he hates lentils. This is one dish I highly recommend!
Friday, June 13, 2008
Banana Cupcakes
Last night after a lovely and five alarm spicy meal of homemade Chana Masala and Mushroom Curry I made cupcakes.
Banana cupcakes with chocolate chips in the cake. Peanut Buttercream Frosting with banana, white chocolate and a hint of Frangelica.
The cakes turned out lovely, slightly dense and lightly banana flavored. The chips add a rich sweet burst to every bite. The frosting is thick and frothy, mounded on top with a delicate peanut flavor and just a hint of banana. It melts on your tongue without being overly sweet or overly sticky. The peanut butter was from Peanut Butter & Co and is their White Chocolate Wonderful product. Yummy but I think I prefer the Dark Chocolate Dream just a bit better.
Overall this is a rich, decadent and subtly flavored dessert that I created based on the Banana Cupcakes from Vegan Cupcakes Take Over the World. I think I would definitely make these again, perhaps with peanut butter in the batter next time!
Banana cupcakes with chocolate chips in the cake. Peanut Buttercream Frosting with banana, white chocolate and a hint of Frangelica.
The cakes turned out lovely, slightly dense and lightly banana flavored. The chips add a rich sweet burst to every bite. The frosting is thick and frothy, mounded on top with a delicate peanut flavor and just a hint of banana. It melts on your tongue without being overly sweet or overly sticky. The peanut butter was from Peanut Butter & Co and is their White Chocolate Wonderful product. Yummy but I think I prefer the Dark Chocolate Dream just a bit better.
Overall this is a rich, decadent and subtly flavored dessert that I created based on the Banana Cupcakes from Vegan Cupcakes Take Over the World. I think I would definitely make these again, perhaps with peanut butter in the batter next time!
Monday, June 9, 2008
My daughter cooked!
Last Friday I asked Angel what she wanted for dinner early in the morning, before I left for work. In her cranky, sleepy teenage drawl she replied "Spaghetti". So I picked up all the fixings after work and we cooked!
She diced onion, mushrooms, zucchini, yellow squash and tomatoes. Plus she sauted them quite well, though she stirs things a bit much for my taste, but thats all practice! We did cheat and use a jar of sauce but she added herbs of her choice, basil, oregano and lots of garlic! The pasta turned out just fine even if I insisted on being the one to drain it.
I was pretty proud of here and I could tell, she was proud of herself!
Its funny but my mom started teaching me how to cook when I was very young. And I tried to encourage Angel to learn, but this time, I think it made an impression. How often do you get to encourage a 15 year old to cook an entire dinner?! And they do so happily? That was the best part.
Earlier in the week we tossed dinner together and did some baking for a Relay for Life bake sale at my work. First we made dinner, I made Chickpea Mushroom Noodle Casserole and she made roasted cauliflower. She picked out the spices for the cauliflower and enjoyed sprinkling on salt, pepper, garlic and 1 teaspoon Spanish Smoked Paprika. At the end of 30 minutes the cauliflower was fantastic. Sharp, pungent and a perfect veggie to serve alongside the casserole. It had the lovely hint of smoke and the faint bite of heat.
After dinner we baked up mini loaves of Banana Bread, Mini Chocolate Mousse Pies and Orange Creamcicle cupcakes. Angel did make chocolate soup that was supposed to be a boxed brownie mix, but measuring seemed to elude her. Unfortunately that had to do down the drain. But everything else was lovely. The bake sale raised over $500 from everyone's contributions! Plus I got to eat some VCTOTW Cookies & Cream Cupcakes made by a coworker! YUMMY.
This week's menu is far from complete but so far we have a large salad planned for tonight, to beat the 90+ heat. Stirfry using the leftover veggies from the salad on Tuesday and Wednesday I plan on making some delish Indian food; Mushroom Curry and then my awesome Chickpea recipe. After that, who knows!
As the move draws closer and closer my condo gets more and more boxed up and I fear cooking will become challenging. Luckily its just across town and I should be able to move the kitchen as is almost without much strife and hopefully in one day.
She diced onion, mushrooms, zucchini, yellow squash and tomatoes. Plus she sauted them quite well, though she stirs things a bit much for my taste, but thats all practice! We did cheat and use a jar of sauce but she added herbs of her choice, basil, oregano and lots of garlic! The pasta turned out just fine even if I insisted on being the one to drain it.
I was pretty proud of here and I could tell, she was proud of herself!
Its funny but my mom started teaching me how to cook when I was very young. And I tried to encourage Angel to learn, but this time, I think it made an impression. How often do you get to encourage a 15 year old to cook an entire dinner?! And they do so happily? That was the best part.
Earlier in the week we tossed dinner together and did some baking for a Relay for Life bake sale at my work. First we made dinner, I made Chickpea Mushroom Noodle Casserole and she made roasted cauliflower. She picked out the spices for the cauliflower and enjoyed sprinkling on salt, pepper, garlic and 1 teaspoon Spanish Smoked Paprika. At the end of 30 minutes the cauliflower was fantastic. Sharp, pungent and a perfect veggie to serve alongside the casserole. It had the lovely hint of smoke and the faint bite of heat.
After dinner we baked up mini loaves of Banana Bread, Mini Chocolate Mousse Pies and Orange Creamcicle cupcakes. Angel did make chocolate soup that was supposed to be a boxed brownie mix, but measuring seemed to elude her. Unfortunately that had to do down the drain. But everything else was lovely. The bake sale raised over $500 from everyone's contributions! Plus I got to eat some VCTOTW Cookies & Cream Cupcakes made by a coworker! YUMMY.
This week's menu is far from complete but so far we have a large salad planned for tonight, to beat the 90+ heat. Stirfry using the leftover veggies from the salad on Tuesday and Wednesday I plan on making some delish Indian food; Mushroom Curry and then my awesome Chickpea recipe. After that, who knows!
As the move draws closer and closer my condo gets more and more boxed up and I fear cooking will become challenging. Luckily its just across town and I should be able to move the kitchen as is almost without much strife and hopefully in one day.
Subscribe to:
Posts (Atom)
