Good Morning, Vegan!

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Old-Fashioned Oatmeal
Old-Fashioned Oatmeal

Yes, I know. I’ve been slacking. But all is well. I’m just not preparing a wide variety of new foods these days. Since I’ve gone to the nutritarian diet, I eat oatmeal with berries, nuts and seeds in the morning. A whopping huge salad for lunch and a bean, onion, mushroom, veggie stir fry for dinner.

I’ve got a plan to make tofu tonight and almond milk as well. But that’s all been covered before in previous posts.

I’m making a lot of progress maintaining my last burst of weight loss. I’m hanging at 213 pounds these days. I’ve been running every day, so I know that has a lot to do with it. But I think I can lose even more if I maintain my regimen of greens, beans, onions, mushrooms, berries and seeds. Wish me luck!

My Stats!
My Stats!

Coconut Strawberry Overnight Oats

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Coconut Strawberry Overnight Oats
Coconut Strawberry Overnight Oats

Coconut Strawberry Overnight Oats seems like a no-brainer for breakfast. I just followed this recipe and I’ll let you know how it goes in the morning!

UPDATE: Okay, so it was not the best. It’s kind of too crunchy. I ate it, but … I think I’ll go back to the normal way of preparing oatmeal. Steel-cut oats need to cook for 30 minutes. That’s just the way it is.

Eggplant Stir Fry

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Eggplant Stir Fry

Another simple, yet nutritious meal is eggplant stir fry. The only difference between my normal stir fry and this is the eggplant! First, remember that oil of any kind is bad for your heart. Avoid oil! With a skillet on medium/high add two minced garlic and a half an onion (chopped). For mushrooms, I sliced two oyster mushrooms. Then I added cilantro, celery, sunflower seeds, a red pepper, and thinly slice an eggplant (I only added four pieces). I seasoned with sesame seeds and Mrs. Dash’s nonsalt seasoning. Cover after five minutes and simmer for five more. Serve over one cup of brown rice and a side of steamed green beans topped with some lime juice. Overall, a healthy day!

Nutritarian Salad

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Nutritarian Salad

What’s the difference, you ask? No salt. No oil! Following the guidelines laid out in Dr. Joel Fuhrman’s “Eat to Live,” a good salad is made with nutritious greens like spinach and romaine lettuce. I’ve added radishes, cilantro, cherry tomatoes, walnuts, beans, shredded carrots, celery, ground flaxseed and sweet peppers. My lovely wife Jen made a dressing from homemade soy milk, cashews, sunflower seeds and peppers!

Good Vegan Breakfast

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Good Vegan Breakfast

Sometimes it’s the simple meals that taste the best! In about five minutes, you can prepare old-fashioned oatmeal, fruit and nuts. I boil two cups of water with a dash of salt, then add a cup of oats. While it’s cooking for five minutes, add a handful of walnuts and sunflower seeds to your bowl. Add a cup of mixed fruits and slice a banana. To make it sweet, I added a packet of Truvia and a little organic maple syrup. It’s a healthy way to start your day!

Smokin’ Hot Vegan Stir Fry

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Smokin' Hot Vegan Stir Fry

When my wife tells me the meal might be too spicy, that means it’s really hot! But that’s the way I like it. This stir fry started out like any other. I minced a couple of garlic cloves, chopped a small onion and started to heat at medium/high with a little veggie brother. I added sliced oyster and baby portobello mushrooms, a cup of frozen broccoli, two heaping handfuls of collard greens, mung bean sprouts, a tablespoon of nutritional yeast, a tablespoon of sriracha sauce, a tablespoon of red pepper flakes, a dash of curry powder and Mrs. Dash’s no-salt seasoning. After the greens deflated, I added some more veggie broth and lowered the heat to low for five to 10 more minutes. I garnished with homemade almond cheese and added a side of healthy brown rice. “More water, please! There’s a fire in my mouth!” But oh, so good. Enjoy!

Korean Bimbampap: Vegan Style

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Korean Bimbampap: Vegan Style

Okay I cannot claim that I made this! My lovely wife Jen hooked me up with a big bowl of vegan bibimpap. That’s Korean for mixed rice. In this case it is rice mixed with romaine, sweet peppers, kimchi, hot pepper paste, black beans, mushrooms, celery and germinated brown rice! Jen made a trip to the local Korean market this week and bought a load of unique groceries. She also bought this stone bowl. First time it is used and check out the crack! That’s unfortunate. We’ll have to exchange it. Anyway. Healthy dinner plus low calories plus a short run yesterday made for a good weigh-in this morning. I’m now 213 pounds. My goal of 205 is looking more and more reasonable. Remember, before going vegan, I was 254 pounds!

My weigh-in stats are looking good!
My weigh-in stats are looking good!