Hey! Long time, no post! But all is well. It’s Friday night here and I’m cooking vegan food for the whole family. Actually our daughter asked for this meal tonight. So I’m happy to deliver. I made some red pepper hummus, sliced cherry tomatoes and did a stir fry of oyster mushrooms, tempeh, white onions and garlic. Also on deck was some brown rice with veggie broth and black beans.
A quick note about the hummus: No oil! The recipe I usually use calls 2 tablespoons olive oil, plus more for serving, but oil is not good for your body. I substituted 2 tablespoons of veggie broth. Guess what? No noticeable difference in taste or texture! Here’s the hummus recipe.
Verdict: Everyone liked it! The kids are not totally vegetarian, but we’re leaning toward a heavy plant-based menu for them. The more we study the issue, the more we feel they are better off with plants in their diet.
Meanwhile, I’m hanging in at 211 pounds these days. Although with the weekend at hand and my homebrew beer ready to drink, I may end up gaining a pound or two! Have a great weekend!
I’ll leave you another reason why you should drop oil from your menu. It’s not healthy!
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!
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.
Image Posted on Updated on
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!
Image Posted on
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!
Image Posted on
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!
Image Posted on
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!