Making Perfect Oatmeal

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Perfect Breakfast: Oatmeal with fruit, berries, nuts and seeds.
Perfect Breakfast: Oatmeal with fruit, berries, nuts and seeds.

Okay. It’s subjective. I think it’s a perfect breakfast! Here’s what I do almost every morning. I boil three cups of filtered water with a dash of salt. Meanwhile, I prepare a bowl with a tablespoon of every nut and seed on our lazy suzan on the kitchen island. We keep this well stocked thanks to the folks at Nuts.com! This morning, I added raw organic sunflower seeds, pepitas, chia seed, almond, cashew, walnuts and pine nuts. Then I added a cup and a half of mixed frozen berries with two tablespoons of 100 percent pure maple syrup. By this time, my water is boiling and I drop in a cup of steel-cut oats.

I pop the berries and nuts into the microwave for 1:20 and then stir well.

The oats need at least 20 minutes at a mild boil to soften. Then I add the oatmeal to the berries and nuts and mix well. That’s it!

Preparing Breakfast!
Preparing Breakfast!

By the way, my weight is back down after a weekend spike. I ran 4.4 miles last night and watched my portions yesterday. It paid off. Stay healthy!

My Weight Stats!
My Weight Stats!

Homemade Vegan Fajitas

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Vegan Fajitas!
Vegan Fajitas!

My recent meal at the Mexican restaurant gave me the idea of how to make vegan fajitas. Easy! I did a stir fry of garlic, onion, jalepeƱo, peppers, tofu, tomatoes with a sauce of sriracha, red pepper flakes, salt and pepper. Served on whole wheat tortillas, with a bit of hot sauce, it’s much better than the restaurant!.

I ran 4.4 miles after work. And, I was 203 pounds this morning. Life is good.

I’ve been busy!

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Pickling our cucumbers!
Pickling our cucumbers!

We harvested a good number of cucumbers from our garden this morning. It was time to make pickles! Thanks to an easy-to-follow recipe from A Couple Who Cooks, I was able to pickle three quarts of cucumbers this afternoon.

Homemade Tofu!
Homemade Tofu!

Before pickling though, I made a batch of homemade tofu. Check out my tutorial. It’s been a while since I’ve made tofu. I plan to have a vegan stir fry for dinner and I’ll be using some of this tonight!

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Our tomato plants are producing so much! This morning we decided to create some sauce to use over the next week.

Monster Vegan Salad!
Monster Vegan Salad!

I try to have a salad for lunch every day. I use romaine lettuce, spinach, radish, onion, seeds, nuts, homegrown tomatoes and cucumbers, orange and raspberry vinaigrette dressing (30 calories per two tablespoons).

Oatmeal with berries, seeds and nuts!
Oatmeal with berries, seeds and nuts!

My weight jumped this morning by four pounds. I attribute it to my delicious breakfast yesterday. I’m back to oatmeal! Also, I ran 6.2 miles this morning (10 kilometers). I’m hoping I get back down to 201 tomorrow. I will say that I read about Garcinia Cambogia. I’m intrigued. I ordered a bottle from Amazon and I plan to give it a try for a few weeks.

Leftover Vegan Fajitas!
Leftover Vegan Fajitas!

Friday, I went to lunch with a buddy of mine at a local Mexican restaurant, La Tolteca. The serving was too large and I ended up taking a couple home with me. They tasted just as great after a day in the fridge. I put them in the toaster oven for 15 minutes and added some hot sauce. And yes, this may too be the source of my quick gain in weight!

So, busy Sunday! Time to have a beer and relax.

Not Oatmeal

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Vegan Breakfast Sandwiches
Vegan Breakfast Sandwiches

Shocking! A morning without oatmeal! Back in March, I got a vegan cookbook from my kids for my birthday. I’ve made tofu breakfast sandwiches once before, but I had a craving for it again. From the book, “Vegan Yum Yum,” I followed the recipe for biscuits, except I used whole grain flour. I fried the tofu until it was browned and then modified the recipe a little by adding three tablespoons of maple syrup and two tablespoons of Bragg Liquid Aminos.

Biscuits
Biscuits
Recipe
Vegan Yum Yum is an excellent vegan cookbook. I highly recommend you check it out. Here’s a snippet from the recipe.

Spicy Vegan Soup

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Spicy Vegan Soup
Spicy Vegan Soup

Friday night is when I usually make spicy vegan noodle soup. Here’s the basic recipe. This time I used nacho chips, spinach and Pad Thai sauce with MSG. I paid the price. Even though I ran four miles after work, I gained three pounds the morning after!

Delicious though. I’ll work off those pounds this weekend.

Portobello Mushroom Burgers

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Portobello Mushroom Burgers
Portobello Mushroom Burgers

Since I went vegan, my George Foreman grill has not been getting any love. But today I grilled two monster portobello mushrooms with Mrs. Dash’s salt substitute and a BBQ rub. It’s near impossible to tell the difference between these burgers and those made from a poor cow. I think the clear advantage goes to the mushroom! Tastes great and you get a healthy dose of Karma!

Also, I have to say, the tomato and cucumber is straight from our organic garden. Delicious!

I’m still floating above 200. I was 201.7 lbs. this morning. After work, I ran 10 kilometers (6.2 miles). I’m feeling great and hopefully I’ll see 200 in the morning!

I ran 10K!
I ran 10K!
My weight stats!
My weight stats!

Vegan Spring Rolls

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Vegan Spring Rolls
Vegan Spring Rolls

We picked up some tapioca spring rolls on our recent visit to the Korean market. You soak them in a little bit of water and fill them with veggies and beans, a little sriracha sauce, and bam = vegan spring rolls! Good stuff.

My Weight Stats!
My Weight Stats!