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Update

Not much of interest to report on the diet front. Mostly because I haven’t been able to keep my fridge stocked. I’m on the look out for a good farmers market in my area because all the markets here have crap for produce. I bought a bushel of apples and they went bad in 3 days. I’ve been keeping my food intake to the minimum and only use whole wheat flour in my baking now. Trying to stick to the standards of the diet. I’m still loosing weight slowly another 3 pounds so far. So I’m almost half way there. I am baking like a fiend again too. I have to post my chocolate covered banana cupcakes I made that I actually had people asking me if they could pay me for a dozen parties. Made me feel good 🙂

I have been on my cleanse for 5 days now and am happy to announce I have lost 8 pounds so far! I’m a little tired but that is to be expected. My fiancée and my anniversary is on Friday and I am hoping to be down 10 by then. I have made a few simple concoctions this week since I’ve been working until 10:30 every night it’s left little time to prepare full meals.

simple banana pudding

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2 bananas frozen for 2 hours
A little less than 1/4 cup almond milk
3 ice cubes
Blend in a magic bullet and enjoy!

I was making smoothies and made this because I ran out of milk! It was by far one of the more delicious mess ups in the kitchen.
Day 4 was tomatoes and protein day so I made a big tomato salad and avocado. I’ve decided it’s one of the most perfect foods ever. I absolutely adore avocado!

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Today was similar to day 4 with more
Veggies. So I finished my salad and I just made asparagus that was so delicious. My palette seems so much cleaner without all the convenience foods. I haven’t used salt on a single thing I’ve made.

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I steamed the asparagus in the juice of a pineapple just a bit of it and pepper and garlic.
I was shocked at how tasty it was. You have to try it! That’s all for today. I’ll be back again soon!

So if you haven’t guessed by now the truffles didn’t come out like I had hoped. My fridge went haywire and they froze. Tasted great but not worthy of a post. That’s not what this post is about though. I am going on a diet. Major diet! Life changing diet! I’m tired of making excuses about the way I look and putting everyone else’s interests instead of my own. It’s time for me to do something to make me feel like me.

I don’t eat horribly as is and to look at me you wouldn’t say “that girls huge!” However I am about 30 pounds more than I’d like to be. I’m 5’3 and I would like to be about 115pounds. So I am doing a cleanse diet for 7 days to reboot my system and then it’s on to the Eat To Live diet! I’m on day two of my cleanse and I’ve lost a pound already.
Day one consisted of all fruit. This was what my meals all looked like yesterday…

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It was yummy. Also every day you can have this all veggie soup called “the wonder soup.” it’s pretty good although I’m not a huge fan of cabbage which makes up most of the soup. It’s very filling. Day two is all veggies and you’re suppose to start the day with a potato but I didn’t have any so I just ate more salad.
I will post my results and recipes from the diet. All vegan of course as well as my treats from my cheat days. Having low fat low or no sugar treats for a diet can’t hurt ya much at all right! I’m hoping to be down to my goal weight by summer. Gotta look great in my bikini!

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The Wonder Soup (bulk recipe)

64 oz water
1 bunch celery
6 onions
1 head of cabbage (I only used 1/2)
3 tomatoes
3 green bell peppers
I added garlic and pepper and let it cook for 45 minutes. The veggies will make their own stock. It’s pretty tasty!

I’ll post more results throughout the diet. And pictures of progress. 🙂

Vegan Irish Potatoes

I am doing the march of dimes walk next month for my work. In donation efforts we decided to have a bake sale and I decided to do Irish potatoes since Saturday is St Patty’s Day. 😃. The original recipe I used was atrocious but made a good icing for the future. This is what I ended up with 🙂

Vegan Irish Potatoes (candied)

1/4 stick of margarine

4 oz cream cheese

1 tsp vanilla

6 cups confectioners sugar plus more for cinnamon sugar mix.

2 1/2 cup coconut flakes

Cinnamon to roll balls in.

Cream margarine and cream cheese together than add vanilla and sugar 4 cups and then add 1/2 cup more at a time until you get the consistency you want. Mix in coconut flakes. Roll into walnut size balls. Roll in cinnamon and powder sugar mix.

Enjoy my friends! I’ll post the recipe for chocolate hazelnut truffles tomorrow.

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Dinner on the fly

Class is finishing up and between that and 2 jobs I’ve been running on empty and so has my kitchen. On top of all that my little one has been sick the last 3 weeks and it’s been occupying my time but tonight I needed to scour the kitchen for something to make for dinner. Polenta is always an easy base since its so fast to make and versatile and Ava wanted Mac and cheese so I made a vegan version with broccoli and lentils for a bit more protein. It took about an hour to make everything but was so filling and I have lunch for myself and Ava tomorrow too!

In other news I’ve decided I need to go on a serious diet and exercise regiment. I already work out 3-4 times a week and I eat mostly healthy. None of my recipes have much fat in them if any and for the most part I eat very few preservatives. Any advice is welcome to get over this hump I’ve hit. PLEASE!

Now for the recipes:

Start with the spicy lentil soup recipe since this will take the most amount of time to cook. I added a rouge of equal parts of water and cornmeal to thicken the soup to almost a chowder consistency and added baby carrots.

Mac and “cheese” with broccoli.
Boil water for elbow whole wheat pasta 1 1/2 pounds for the recipe with a bit of sea salt. Once the water boils add pasta and begin steaming broccoli in a steamer or a pot with about an inch of water and salt and pepper. I added a bit of cayenne for a bite. We like our spice!
Preheat oven to 350 degrees.
Cheese sauce:
1 1/2 cup plain Silk almond milk
Little less than 1 c water
1/3 c soy sauce
1 T paprika
1 T garlic powder ( or a bit of fresh garlic if you like texture)
Pinch of salt
3 oz firm tofu
1 c canola oil
2 tsp mustard
1 1/2 c nutritional yeast

In a blender add all ingredients. Once pasta and broccoli is cooked add all to casserole pan and pour cheese mixture to it and bake 15 minutes until top is browned.
Feel free to add spice if you want. I added cayenne to mine as well 😃.

For the polenta I toasted the quick cool polenta and added just enough broth to combine and then about 1/8 c of almond milk once thickened I added a few tsp of sesame oil and soy sauce, garlic salt, pepper, and cayenne. (I tend to go overboard with the pepper). The beauty of polenta is that you can do so much with it.

Recipes coming this week: chocolate hazelnut coffee cake, chocolate truffles, Irish potatoes. To celebrate the Irish in all of us on St. Patty’s day a wonderful festive drink recipe!

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For the diet front this is where I’m at now. I’m a size 6 and I’m trying to get down to a 2. I’d say I’d like to be 115-120 but because I work out weight is less important than toned and size.

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Sorry no make up today. I look a hot mess. Oh well… Advice please!!!

I’ve taken on a second job recently and between both jobs and school plus being a moving mom and attentive fiancée I’ve been going crazy! I know there probably should have been some punctuation in there but I can barely see straight much less check grammar. Haha. Anyway I have been working on some recipes they aren’t ready to post yet. Some ideas floating around in my head are m&m apple muffins, some more polenta recipes, lots and lots of chocolate related recipes. I’ve got some dinner recipes in my brain too. I just have to make sure I post recipes and not psych homework! Can we say burnt out!

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M&M apple muffins recipe is still a work in progress.

Chocolate Covered Strawberry bites

Yes you read that right chocolate covered strawberries in brownie form! I had this idea floating in my head for a while and this actually came about from a failed attempt at cookies. They are good. I’d recommend more strawberries. I wanted to add more but my daughter ate most of my strawberries before I got to make them

chocolate covered strawberry bites

1/4 cup flour
2/3 cup sugar
1/4 cup almond milk
1/4 tsp baking powder
1/4 tsp baking soda
1/16 tsp salt
3 T cocoa powder
2 T melted chocolate chips
6 T puréed strawberries
1/2 tsp vanilla

Preheat oven to 350 and prep mini muffin pans. Combine dry ingredients well and mix in wet. Make sure all clumps are gone from batter. Bake for 12-15 min.

Top with mini chocolate chips icing or strawberries 🙂

Enjoy!!

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I am not a morning person by any means but I like to eat well and don’t want to eat quick instant breakfasts so when I can I make my batter the night before and chill it to bake or cook the next morning. This recipe came because I didn’t have time the night before like many of my “muffin top”‘recipes. I added the full muffin cooking instructions as well.

3 T flour
2 T almond milk
1T peanut butter
1 T lite agave nectar
1/4 tsp vanilla
Hand full of chocolate chips
1/4 baking powder
Little bit of cinnamon
Pinch of salt

Combine all ingredients but peanut butter until well combine. Once mix is combined add peanut butter and mix roughly so swirls of peanut butter appears.

If microwaving to make a muffin top transfer mix into a greased microwave safe bowl and microwave about 90 seconds.

If baking a muffin grease pan and preheat oven to 325 degrees. Bake about 15 minutes. Begin checking muffin at 12 minutes. Then enjoy!

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I had a few bananas I was saving for banana bread but my little one wanted muffins for breakfast last weekend so I decided to make banana bread muffins. This is a wonderful recipe from chocolatecoveredkatie.com. I really didn’t change it much at all because the original was so good! If you haven’t checked that website out yet I highly recommend it. Here’s the recipe.

3 T flour
A bit of salt. Less than 1/16 tsp
1 T oil or applesauce (I used applesauce)
1 T almond milk
1/4 tsp vanilla extract (for ava’s I used banana extract)
1/4 tsp baking powder and a pinch of baking soda for flavor.
1T agave or 1T plus 1tsp sugar
1 heaping T banana*

*I melted a frozen banana down to a smooth almost baby food like consistency. About a minute and 15 seconds in the microwave should do it check after the first minute and stir.

Preheat oven to 325 degrees and spray or grease muffin pan for as many muffins you are making. Mix dry ingredients in one bowl and wet in another. Add wet to dry and mix until combine. Pour into prepped muffin pan and bake for 10-14 minutes. (mine was finished after 12.) I topped with vegan cream cheese frosting!

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Loaded Baked Potato Soup

I forgot my lunch this morning in my mad rush out the door because I took too long making breakfast… Which I do not regret doing! So I had to run out and get lunch today at a convenience store by my work called WaWa… Great food not many vegan friendly options so I got what I call a condiment sandwich. Every veggie you can put on a lunch meat sandwich on bread. They have avocado now though so that makes it doable. My friend got a new soup they came out with that sounded good in theory but was both full of meat as cheese and fattening. You couldn’t smell the bacon so it smelled good and I wanted to make myself a vegan version tonight. This is what I came up with.

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4 med to large potatoes
1/2 medium onion
1 tsp to tablespoon garlic power or 1/2 tsp minced garlic
2 cans veggie broth
1 cup nondairy milk of choice
Vegan bacon crumbles
Vegan shredded cheese ( I used a blend)
Salt and pepper to taste
Cilantro to taste

Boil veggie broth and add potatoes and onions. You can sauté onions and garlic first in olive oil if you’d like but you don’t have to. Add milk and spices and cook until potatoes are soft. Add bacon bits and simmer to soften an allow soup to absorb taste. Blend completely in a blender and return to low heat. Stir in shredded cheese until melted and salt and pepper to taste. Then enjoy!

You can also add vegan sour cream if you feel so inclined.