Posts Tagged black beans

What I Ate Wednesday

Breakfast:  sludge-colored pumpkin pie smoothie (canned pumpkin, almond milk, banana, rolled oats, blackstrap molasses, maple syrup, vanilla, cinnamon, ginger, cloves, baby kale)

Morning snack:  Arkansas Black apple, roasted almonds, multivitamin, papaya complex tablets, (unpictured) coffee with hazelnut soy creamer

Lunch:  quinoa & black bean salad over romaine (shredded red cabbage, red bell pepper, green onion, cilantro, mint, dressing of orange segments blended with peanut butter, garlic, ginger & sriracha)

Afternoon snack:  Persian cucumber with curry hummus (one can of chickpeas, drained, 1 Tablespoon tahini, juice of half a lemon, pinch of salt, heaping teaspoon of curry powder).  I ate about a third of the hummus pictured, I like to take a container to work and eat a portion, and bring fresh cut veggies every day until it’s gone.

Pre-workout snack:  two prunes

Dinner:  Two-bean chili over a baked sweet potato with roasted cauliflower.  The chili was made up as I went, and turned out pretty well – onion, carrot, celery, red and yellow bell pepper, garlic, and mushroom (all water sauteed), chili powder (both regular and chipotle), smoked paprika, cumin, fire-roasted diced tomatoes, no-chicken broth, kidney beans, pinto beans, corn, salt, pepper.

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VeganMoFo: OBR Week – Almost Vegan

I hadn’t seen Almost Vegan before I met Amber at Vida Vegan Con, and her charming ways immediately won me over.  Amber eats an “almost vegan” diet, and from what I can tell most of the recipes she posts are vegan, with a focus on raw food. She actually just turned in the manuscript for her first cookbook, an all raw cookbook.  Plus, her boyfriend Matt performs some mean karaoke.

A lot of her recipes were tempting, but on the day I was choosing this one-two punch of Latin food sounded fantastic.

This is Yellow Cilantro Rice, Venezuelan Black Beans and Cuban ‘Ropa Vieja’ Shredded Seitan, which were all adaptions from Viva Vegan.  Amber made this meal in three hours, I made this meal in…three days.  The first step was cooking the sofrito, a mixture of onion, peppers, garlic and oil.  I reduced the oil by half, because that’s what I do.  I also made seitan, from the recipe in Veganomicon.  The next day, I soaked and cooked the black beans.  Then on the third day, I finally prepared the meal!

The yellow rice is supposed to get its color from annatto oil, but Amber didn’t have any so she used turmeric, which worked just fine for me.  The black beans were seasoned with bay leaf, sofrito, tomatoes, cumin and brown sugar, and they were very delicious.  The seitan ropa vieja involved the same sort of seasonings, and reminded me that I don’t eat seitan often enough.  That’s some wilted swiss chard with onion in the back.  This was a darned delicious meal, and the recipes made a ton of food.  The flavors were mellow but good and harmonious, perfect for spicing up with Tapatio.

I’ve got my eye on more of Amber’s recipes, particularly the Single Serving Raw Blondie.

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Summer CSA’s

I stopped taking pictures of my CSA deliveries for a while there.  I like winter squash, greens and citrus plenty, but after a while they’re not that exciting.  When summer produce starting arriving my interest was renewed!  Before I get to that, here are a few dishes that used up the last of my winter and spring produce.

Fajita-style poblanos, fennel and mushrooms over polenta cakes with lettuce, tangerine salsa, beans and a bit of Daiya.

I had some sweet potatoes sitting around and decided to try to make a sweet potato based bbq sauce.  It turned out a little grainy but tasted good enough on tempeh.  In the back is a brussels sprout and corn hash.

To use up some root veggies, I made this Root Vegetable Stew with Herbed Dumplings from Eating Well.

I used Tofurkey Italian Sausage and subbed egg substitute in the dumplings.  This was a very hearty and tasty dish.  You cook the dumplings right on top of the stew!  Some of my root veggies were beets, which turned the whole thing red and a little sweet.  Next time I would probably stick with neutral colored roots.

Black bean and sweet potato hash with cumin, coriander and orange; steamed broccoli on the side.

6-9-11 CSA - corn, lettuce, peppermint, carots and radishes

cherries, cantaloupe, tomatoes

This orzo salad was for Vegan Happy Hour.  I caramelized shallots then reduced some balsamic vinegar in the same pan, and blended the mixture with mayo and seasonings.  The orzo and dressing was tossed with diced tomato, raw corn and fresh basil.

This isn’t CSA related, but these blackberries came from my backyard!  We had some friends over on a Saturday and I had a bowl of freshly picked berries, so I made the Banana Chocolate Chip Muffins from Joy of Vegan Baking into a cake, subbing berries for the chocolate.  I added some cinnamon, which was a great compliment to the banana and berries.  This was a perfect snack cake – moist but not dense, sweet but not too sweet.

6-16-11 CSA - bok choy, avocado, lettuce, cilantro

melon, strawberries, carrots, gypsy peppers, tomatoes

Peppermint tea!  I’m not a huge fan of mint in food, so I boiled a pot of water then seeped a whole bunch of mint.  Strained, chilled and served cold with stevia and lemon, it was a great treat.

After my last CSA delivery included basil, I was wondering what I could use to make an interesting pesto other than nuts.  Lucky for me, that very same day Gena of Choosing Raw posted a recipe for hemp pesto.  Perfect!  I dont’ love hemp seeds as is, so I’m always looking for different ways to incorporate them into my diet.  I used only one tablespoon of oil, and mixed the pesto with some shirataki noodles.  In the back are some green beans cooked with coconut oil, onion, lemon and fresh dill.  I really liked the pesto, and had the leftovers on toast with arugula and sliced tomato.

Lastly, one of my favorite ways to use up random veggies, the hot dog salad.  This salad included lettuce, tomato, gypsy peppers, radishes, carrot, cilantro, sliced veggie dogs and Cesar Chavez Dressing from Appetite for Reduction.  What is most important about this picture is that I finally figured out how to take a good picture of a giant salad!  Normally I just pile stuff in the salad bowl while I chop it up.  For this picture, I kept a bit of each topping off to the side then sprinkled them on top at the end so that you can see all the pretty colors!  Obvious to some, maybe, but I was pretty proud of this accomplishment.

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31 Before 31 Results

I wasn’t even close to doing everything on my 31 Before 31 list, but I’m glad I wrote it because it really did help me to focus on my goals.  Here are the results!

Stuff that I did:

2.  Hike to the peak of Mount Tamalpais.  Done, and it was so awesome that I’m hoping to go back soon and do an even longer hike!  Here are a few pictures.

San Francisco skyline in the background

4.  Take a kickboxing class.  It was literally one of the hardest things I’ve ever done in my life.
5.  Try acupuncture.  It didn’t help with the issue I went for, but it sure was interesting!
6.  Borrow a foreign cuisine non-vegan cookbook from the library and try at least three recipes.  I chose Mexico One Plate At A Time by Rick Bayless.  His recipes looked so good that it was hard to choose only three.

Potato Chorizo Tacos with Avocado Salsa (recipe posted here).  These were so good, and so easy to make!  I used Trader Joe’s Soyrizo.

Smoky Chipotle Beans with Wilted Spinach and Masa Dumplings (recipe posted here).  You soak dried black beans, then cook them with onion and garlic, and it turns it to this wonderful, thick broth.  Then you add in tomato, chipotle and spinach, and simmer the masa dumplings on top.  This took some time to make, but the flavor was so worth it.  The side dish is my attempt at turnips Gracias Madre-style.

Chipotle Chicken Salad Tacos (lettuce wraps) and Red Rice.    I reduced the oil in the salad and left off the avocado, and the salad really could’ve used one or the other to balance the flavor – it was SPICY.  For the rice, I followed Bayless’ directions to substitute brown rice for white, and while the rice was cooked through the dish was still watery.  Tasty though.

8.  Advertise personal chef services at discounted rate.  Done.
13.  Register for Vida Vegan conference.  Yes!  I’m going!
15.  Get trumpet cleaned.
16.  Fix and update iTunes library.
19.  Plant herbs in the flower box.

planted mid-April - oregano, flat leaf parsley, sage, cilantro, curly parsley, basil

mid-May, not looking quite as good. The left side is faring better than the right. The parsley has actually made a comeback since this photo.

20.  Get a few houseplants and try to keep them alive.  I’m still working on the keeping them alive part.
21.  Get a new phone.  Got an iPhone, and love it!
22.  Learn some basic conversational Spanish.  I’m through chapter 12 of Spanish for Dummies and can say more words and phrases than before, so I consider this done.  I’m going to keep working on it.
24.  Visit a city I’ve never been to.  Done twice – Clayton GA and Mendocino CA.
27.  Go to SFMOMA or the de Young.  Went to SFMOMA in December.  Favorite sculpture:

31.  Go on a picnic.  I took a picnic lunch on my Mt. Tam hike.

Tempeh Salad from Vegweb, made with half the mayo and tamari, on a multigrain wrap with Persian cucumbers and red bell pepper.

Stuff I did not do, which may or may not be on my 32 before 32 list:

1.  Jog 2 miles without feeling like dying afterward.  (I have been jogging, but my stamina isn’t up to two miles straight yet.)
3.  Work up to ten real push ups.  (I tried, but am not even close.)
7.  Finalize the list of recipes for my zine idea and work on at least five recipes.
9.  Enter all of the recipes I Have printed into Living Cookbook database.  (I didn’t realize what a huge project this is.  Am chipping away at it little by little.)
10.  Read at least chapters 5-7 of On Food and Cooking.
11.  Change blog template.
12.  Update blog roll.
14.  Invest in some props for food photography and take more interesting pictures.
17.  Go to a symphony concert.
18.  Finalize the list of songs for cover album project and start to think about style/arrangements.
23.  Take a day trip up or down highway 1.
25.  Go to Millennium and order the Frugal Foodie prix fix menu.
26.  Take an SF City Guide walking tour.
28.  Host a dinner party.
29.  Walk across the Golden Gate Bridge.
30.  Watch the eight movies on this list that I haven’t seen.

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Appetite For Reduction – Review & Giveaway

When I first heard about Appetite For Reduction, Isa Chandra Moskowitz’s latest cookbook, I knew it would be right up my alley.  The recipes are similar to how I usually cook – whole foods, high flavor, low fat and calories.  I bought the book a few weeks before Christmas and having been cooking from it since.  Most of the recipes I’ve chosen so far have been based on what has been in my CSA deliveries, and there are a lot more recipes I look forward to trying.

Broiled Blackened Tofu.  You just coat the tofu with the spice mix and broil it.  Simple and tasty!

Butternut Coconut Rice.  Mixing in mashed butternut squash is a smart way to make rice yummy and coconutty without adding a lot of fat.  The only thing I would change with this recipe is to dice the shallot instead of slicing it, because the long slices were  kind of weird compared to the texture of the rest of the dish.

Pineapple Collards.  This maybe doesn’t look too appealing because my ginger was stringy, but the flavor is great.  I just wish I had used more collards, because the pineapple/garlic/ginger combo was a little overpowering.  Plus, I wanted to eat more of it.

All packed up to take for lunch.

Curried Cabbage & Peas, served with quinoa.  The texture on these veggies was great – they were cooked enough to be tender, but still have a bite to them.  The curry flavor isn’t incredibly complex, but the dish comes together really quickly, so I’m not complaining!

Not from AFR – I ate this Romanesco Carrot Salad with the curried cabbage.  The recipe was in my CSA’s newsletter, and it was a nice way to use the romanesco.

Irish Stew with Potatoes & Seitan.  This was a bust for me, but not due to the recipe.  I used the steamed white seitan from Viva Vegan, and even after being sauteed the seitan was squishy like raw dough, and really unpleasant to eat.  I’ve heard about other people having trouble with the seitan recipe, and also others who have had success, so perhaps it was just me.  I picked all the seitan out, and the stew was pretty good.

Tempeh Helper.  This is one I was really excited about.  The recipe is posted here, on The PPK blog.  This is super good!  It tastes like junk food from a box, but isn’t junky at all.  I was skeptical about the technique – you cook the pasta and other ingredients in a pan with a smaller amount of water than normal – but it worked out well.  The pasta came out al dente, and the water cooked off without the dish getting dry.  Next time I want to crumble the tempeh more finely so it’s spread throughout the dish.

The Gravy Bowl, slightly modified.  I know how to put together a “bowl” on my own, but the suggestions in the three-page bowl section are good when you’re looking for something easy to throw together.  Brown rice, baked tofu, steamed kale and collards and silky chickpea gravy.  The gravy is not as flavor-intensive as some gravies, but for a gravy made with 1 teaspoon of oil it’s darned good.

Sushi Roll Edamame Salad.  I’m no stranger to the sushi salad.  I had tried this salad previously at a potluck, so I knew how good it was, which is why I was surprised that mine didn’t taste as good.  I think I put too much green onion in the dressing (maybe my onions were particularly strong), and then added more as garnish, and the onion overpowered the whole thing.  Less green onion next time, and it will be great.

Orange-Scented Broccoli, which I served alongside the sushi salad.  This one was not my favorite; it tasted like ginger, garlic, broccoli and orange separately, as opposed to coming together as one big flavor.  It was more cohesive as leftovers the next day, after the flavors had a chance to meld.  Still, next time I would probably just steam the broccoli.

Morrocan Chickpeas & Zucchini served with Caulipots.  I used some early-season, tender zucchini in this dish.  The flavor in this soup is fantastic.  It’s really easy to make, and turns out with a really wonderful spiciness throughout.  The caulipots (mashed potatoes made partly with cauliflower) were a nice, creamy counterpart.  I looked forward to eating these leftovers each day.

Butternut-Apple Soup and Fresh Corn & Scallion Cornbread.  Sadly, this soup was another dud for me.  It’s not a bad recipe by any means, just a matter of taste.  I think I’m learning that I just don’t like apples in soup.  The cornbread was nice dipped in the soup, and the whole corn kernels made for good texture.

Lastly for today, Yam & Black Bean Soup with Orange & Cilantro.  I wasn’t expecting anything amazing from this recipe, so I was pleasantly surprised that it tastes amazing!  The simple ingredients combine to make one wonderfully tasty soup.  The two serrano peppers really turn up the heat, and the orange juice keeps it fresh.  I baked some corn tortilla chips for dipping.

Considering how much I’ve enjoyed the recipes I’ve made so far, this might be the first cookbook that I end up making almost every recipe from.

Luckily for you guys, my mom is an excellent present-buyer.  She also knew that I would love AFR, and bought me a copy for Christmas, which I am now passing on to one of you!  And, I got the book signed when I had the pleasure of attending a cooking demo that Isa did a few weeks ago.  She made the Thai Roasted Root Vegetable Curry and Sweet Potato Drop Biscuits, both of which I now want to make myself.

To enter to win this copy of Appetite For Reduction, leave a comment on this post with a healthy cooking tip.  It doesn’t have to be anything complicated, just any tip for cooking healthy vegan food.  The contest will be open until midnight PST this Wednesday, March 9, and I’ll pick a comment at random.  Please be sure to include your e-mail address (unless I’m able to find it by following a link to your blog).  I’ll be back on Thursday to announce the winner and show you a few more recipes I’ve made from AFR.  Good luck!

PS – I should mention that this is open to residents of the US and Canada only.  Sorry, everyone else!  If shipping was less costly, I would love to send it around the world!

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Mexican-Inspired Meal

This meal may not have been the prettiest color, but it had plenty of good flavor.  I received four beautiful jalapeno peppers in one of my CSA deliveries, and I thought to myself, “What can I possibly do with four jalapenos?”.  I decided that roasting them and pairing them with polenta would be good, and the rest of the meal developed from there.  I was going to make just the polenta and slaw, but while I was at the Mexican market I came across some prepared nopales, and I had to have them.

You can roast jalapeno peppers just like you would roast a red bell pepper.  There are various methods, but since I don’t have a gas stove I usually broil the peppers in the oven until they are blackened on all sides, then put them in a bag or covered bowl to let the skin loosen.  It was difficult to get the skin off and seed them, but not too daunting.

Polenta with Roasted Jalapenos and Black Beans

Roasting and seeding the jalapenos gets rid of most of the heat.  What little heat is left effectively spreads through this whole dish.

1 cup polenta or coarse ground cornmeal
2 cups vegetable broth
1 cup water
3 roasted jalapeno peppers, halved, seeded and sliced
1 15.5-oz can black beans, drained and rinsed
1/4-1/2 cup shredded vegan cheese (optional)
sea salt to taste

1. Place the polenta, broth and water in a medium saucepan and bring to a boil, whisking occasionally.
2. Reduce the heat to medium low.  As the polenta starts to thicken, add the remaining ingredients and whisk frequently.
3. The polenta is ready to serve when it is thick and difficult to whisk.  Serve hot.

Servings: 4

Amount Per Serving
Calories 338.13
Calories From Fat (2%) 8.08
% Daily Value
Total Fat 0.91g 1%
Saturated Fat 0.1g <1%
Cholesterol 0mg 0%
Sodium 154.75mg 6%
Potassium 252.14mg 7%
Total Carbohydrates 69.83g 23%
Fiber 12.89g 52%
Sugar 0.36g
Protein 11.84g 24%

Fennel Slaw with Salsa Vinaigrette

1 bulb fennel, sliced thinly, fronds chopped
1/2 medium head green cabbage, shredded
large carrot, shredded
Dressing:
2 medium tomatoes, chopped
1 clove garlic, chopped
1 jalapeno pepper, seeded and chopped
1/2 cup cilantro
juice of 1 lime
1 scallion, green & white parts, chopped
2 Tbs red wine vinegar
1 Tbs extra virgin olive oil
3/4 tsp sea salt

1. Place the fennel, cabbage and carrot in a large bowl and toss to combine.
2. Place all dressing ingredients (tomato through salt) in a blender, and blend until smooth.  Taste and adjust seasonings if necessary.
3. Pour most of the dressing over the slaw and stir to coat.  Add the rest of the dressing if needed.  Serve at room temperature.

Servings: 4

Amount Per Serving
Calories 104.85
Calories From Fat (32%) 33.83
% Daily Value
Total Fat 3.85g 6%
Saturated Fat 0.54g 3%
Cholesterol 0mg 0%
Sodium 423.92mg 18%
Potassium 719.31mg 21%
Total Carbohydrates 17.16g 6%
Fiber 6.39g 26%
Sugar 6.67g
Protein 3.27g 7%

Nopales are really kind of awesome.  I had never seen or heard of them until I moved to California and started noticing them in Mexican groceries.  They’re literally a cactus pad.  You can buy the whole, prickly pad and prepare it yourself, but I prefer to buy them already cleaned and diced.  To see how they’re prepared, check out this site or this video.  Somehow I don’t think it’s as easy as the guy in the video makes it look!  Nopales taste and feel kind of similar to green beans, albeit a little slimy, and they’re pretty good for you.

Spice-Roasted Nopales

4 cups prepared diced nopales
1 tsp mild chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
dash of cayenne
small amount of oil, just to coat
pinch of salt

I didn’t take procedure notes for this recipe, but my best guess is that I combined the ingredients and roasted at 425F for about 20 minutes, stirring halfway through.

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August Cleanse: Days 11-14

Day 11

I started the day off with some repeats from Day 10 – the smoothie of the day was spinach, banana, mango, strawberries, udo’s oil, almond milk and amazing meal, along with a b complex and multi.  My morning snack was cherries and constant comment tea.  Lunch was a repeat of the Greekish salad.

For an afternoon snack, I ate some zucchini slices, carrot sticks and red bell pepper slices with the Black Bean & Orange Hummus from Eat, Drink & Be Vegan.  It’s an odd combination, but just like the author says, it goes together really well.  You can taste the black beans, orange, garlic and almond butter without anything overpowering the rest.  It’s very good!

Dinner was leftover tofu vindaloo with buckwheat and sugar plum spice tea.

Day 12

This delicious smoothie had spinach, banana, cherries, chia seeds, chocolate hempshake, almond milk, and I took my multi and coQ10.  I really like using the chocolate hempshake, especially with cherries, strawberries or raspberries.  My morning snack was figs, an apple, and darjeeling tea, and lunch was another Greekish salad except this time with avocado, dried oregano and fresh parsley, and a squeeze of lemon juice for dressing.  The salad was so big and filling that I couldn’t even finish it and wasn’t very hungry for an afternoon snack, so I just had a small piece of canteloupe and a few strawberries at a work event.  Dinner was the last of the tofu vindaloo and buckwheat, and afterward I had camomile tea.

Day 13


This green smoothie was made from spinach, half a banana, peach, kiwi, amazon acai hempshake, udo’s and almond milk, and I had my multi and b complex.  I had a snack of fruit at work, but for the life of me I can’t remember what it was.  I also had some coffee with almond milk.  I must say, soy creamer is one thing I’m definitely missing on this cleanse.

I had gotten an e-mail from VegWeb the day before, and while I don’t normally pay too much attention to their e-mails, this Polynesian Salad with Curry Dressing caught my attention because I needed a salad for the next day, I happened to have all the ingredients called for, and it just sounded good.  I wasn’t too sure about bananas in a salad, but this is one fine salad.  I didn’t have walnuts so I subbed pecans, and the contrast of textures and flavors in this salad definitely makes it a winner.  The only small issue was that it didn’t keep me full for very long.  I ate my afternoon snack of zucchini slices and carrot sticks with black bean and orange hummus earlier than I normally snack.

I had a plan for when I got home to exercise, shower, make dinner and take care of a few things on my to do list.  When I got home I was in a bad mood though, and these were all the last things I wanted to do.  I didn’t even have the energy to take pictures of my CSA delivery, for the first time ever.  I grabbed a handful of dill pickle cashews to appease my growling tummy, went to the store with Dave, and grilled up some dinner.

This is bbq tempeh and eggplant with portobello and steamed broccoli, all over a baked potato.  The bbq sauce was an on-the-fly concoction of tomato sauce, agave nectar, molasses, maple syrup, vinegar, onion and garlic powder, allspice and ground red pepper.  For throwing a bunch of stuff in a bowl, it turned out pretty well – it even got all sticky on the tempeh while it grilled.  I also “cheated” a little bit and had two glasses of wine on a Thursday night (I’m supposed to only have alcohol on the weekends), but at the end of the day I felt much better than I would’ve forcing myself to do things I didn’t have the energy for.  Sometimes it feels good to have a plan, then completely ignore that plan and do whatever you want.

Day 14

My smoothie on Friday had half a banana, blueberries, plum, orange, vanilla rice protein, udo’s and almond milk, and I took a coQ10, multi and probiotic.  It sounds like an odd flavor combination, perhaps, but it actually worked quite nicely.  Orange and vanilla are a natural match, and the blueberries and plum just kind of joined the party.

We had a large event at work that I knew was going to keep me busy all day, so I didn’t bother to take any snacks because I knew I wouldn’t have time to eat them.  I should’ve known that this was a silly move, because by lunchtime I was starving and the salad I brought alone wasn’t going to cut it.  I ended up eating a veggie dog on a bun from Top Dog, who was catering our event, and it was pretty much entirely made of wheat.  So, I cheated (again), but I had to make a decision and having food in my belly was a better choice than being out in the sun all afternoon running on just a salad.  It was another Polynesian salad, by the way, and again it was very tasty.

After work Dave and I went straight to the Coliseum for the A’s game.  I had brought leftovers from the night before (bbq tempeh, eggplant, portobello, baked potato and broccoli) to eat as dinner in the parking lot before we went in.  I also had a few beers – the beers inside the game are EXPENSIVE so we like to have some cheap ones before we go in.  Watching the game, I ate some peanuts and pistachios as a snack.

So I had a few missteps this week, but all in all I feel I did pretty well.  The food prep is getting easier; I’m getting used to putting a salad together every night before work.  I actually gained 0.7 pounds this week which I don’t understand since I’ve been eating well and exercising, but maybe I can make up for it next week.  Until then!

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Announcements!

1.  I have been accepted to, and am officially enrolled in the Natural Chef Program at Bauman College in Berkeley.  Yay!  Starting in late September and going through February I will be attending classes nights and weekends while holding down my 40-hour-a-week job and hopefully still cooking at home a bit (other than homework assignments).  Sadly, I probably will not be able to pay much attention to my blog during this time.  But at the end I will be a trained natural chef!  I am hoping to turn this into a career change sooner than later.

2.  With my crazy schedule impending, I’ve decided to take the month of August to clean up my diet through a “cleanse”.  It’s not a diet, per say, but my feelings won’t be hurt if I lose a few pounds in the process.  I lost 8 pounds between the beginning of this year and April, then went and gained it all back on my vacations in May and June.  Doh!  Mostly I want to focus on nutritious whole foods, and NOT CHEAT!  Details on the rules and first four days below.

3.  This one is inconsequential, but I feel like listing it anyway.  I’ve always referred to my boyfriend as bf on the blog because I thought he would prefer it that way.  It turns out he doesn’t care one way or another, so from now on he shall be called Dave, which is his name.

Now, here is the outline of my cleanse:

- first thing upon waking is a warm glass of water with the juice from a quarter of a lemon
- breakfast is a smoothie including fruit, greens, Udo’s DHA oil blend or flax or chia seeds, protein powder or nut butter and unsweetened almond milk, a multivitamin and either a CoQ10 or B complex supplement
- green or black tea or coffee with stevia at work
- morning snack is fruit or nuts or both
- lunch is a salad including some form of protein (open for interpretation – veggies salad/grain salad/bean salad, etc.) and a probiotic supplement a few times a week
- afternoon snack is raw veggies and hummus or nuts
- dinner is whatever I want, as long as it all fits in a normal dinner-sized bowl and is not high in fat
- decaf tea with stevia before bed
- minimal, if any, processed food
- no wheat (grains that may contain gluten are okay)
- no sugar or artificial sweeteners (stevia, agave and maple syrup are okay)

This is my own design, but I was inspired by a number of things including Jessy’s Adventure Cleanse Tune-up and re-reading Gillian McKeith’s You Are What You Eat.  Jessy did so amazingly well sticking with her cleanse, but I’m not making mine quite as intense.  She cut out everything I am, PLUS coffee, alcohol and gluten.  I generally only have coffee two or three times a week and tea the rest of the time, so I think it’s not that bad.  And I do like my beers on the weekend, so I’m keeping them but watching my intake.  (Geez, that makes me sounds like an alky!  I’m not, I promise, but I have to be honest about it if I’m going to detail my intake day by day.)  I will not be drinking any wheat beers though.  Speaking of wheat – I say “no wheat” because I’m not worried about gluten so much, so I may eat oats or other stuff that may contain gluten.  I just want to take a break from wheat and kind of force myself to eat other grains.

All that being said, I had a plan in place to start the cleanse off right on the morning of August 1st.  I was going to go grocery shopping and buy everything I needed for the first week on Friday night so that I could get going on Saturday.  I had planned my first few meals and written out a huge grocery list, and as I headed out the door I realized I didn’t have my keys!  Through a series of unfortunate events, Dave had gone to band practice in San Francisco with my keys in his pocket, so I couldn’t leave the house.  So much for being prepared!  I ended up going Saturday morning, but it left me a little stressed and wasn’t the way I wanted to start.

Day 1

Since I didn’t have my special smoothie making supplies yet or any greens in the fridge, I had a pear and some cantaloupe for breakfast along with my multivitamin.  Not exactly a power meal, but it’s all I had.  I also drank some blueberry green tea on the way to the store.  By the time I got back I was ravenous, so I ate some apple slices with peanut butter.

The first day presented me with a challenge because we were tailgating for the A’s game.  Normally I would have a veggie burger or dog and do some grilled veggies on the side, so I had to figure out how to fit grilling into salad form.

My solution was to take a salad of iceberg, tomatoes, shredded carrot and sunflower seeds and top it with grilled mushroom and squash and a squeeze of lemon.  (I only used iceberg because I had it leftover from a work bbq.)  This salad didn’t have as much protein as it probably should’ve and didn’t really fill me up, so I had some pistachios as a snack soon after.  I also had a few beers.  Told you I was going to be honest!

We didn’t end up actually going into the game (long story), and instead went to Dave’s uncle’s house for some chatting and board games.  On the way there I ate some carrot sticks, celery & cucumber slices with Roasted Eggplant and Garlic Hummus from Yellow Rose Recipes as “dinner”, and then had two glasses of wine at their house.  So my dinner didn’t exactly fit into the dinner rules, but I felt it was the best I could do since we were very rushed that morning.

Day 2

Sunday went much more smoothly.  Dave took off to go fishing with his buddies (blech) and I slept in a bit.

My breakfast smoothie had a banana, strawberries, mango, kale, udo’s and almond milk and despite being a bit thick and me forgetting to add the protein powder, it was very tasty.  I also took my multivitamin and CoQ10.  The smoothie kept me full all morning, so no snack.  I also had some coffee with unsweetened almond milk.

Lunch was a second take on the salad from day 1 with iceberg lettuce, carrots, squash, mushrooms and chickpeas and a dressing of balsamic vinegar, mustard and agave (there was already oil on the grilled veggies).  It was more filling this time with the chickpeas – I couldn’t even finish it!

My afternoon snack was more of the roasted eggplant and garlic hummus with carrot sticks, bell pepper and cucumbers.  I have to say that this hummus is kind of weird.  It tastes really good and blended up smooth, but after sitting overnight in the fridge it had kind of gelled together, as if it had agar agar or something.  I had to stir and mush it up with a fork, and it was never again as smooth as when I first made it.

For dinner I made the Quinoa Salad with Black Beans and Mango from Veganomicon and served it over spinach.  My first impression of this dish is that it was just a bit oily.  I get what the recipe is going for, and it tastes good and is easy to make, but it didn’t blow me away or anything.  After dinner I had camomile tea, which I’ve never had before, and was pleasantly surprised.

Day 3

My Monday breakfast was this tasty banana, cherry, kale, udo’s, almond milk and amazon acai hempshake smoothie along with my multivitamin and b complex.  It was actually more brown than red, this picture makes it look much nicer than it really was.  My morning snack was a pear, almonds and darjeeling tea.

Lunch:  leaf lettuce, green pepper, carrot, red onion, snap pea sprouts, cherry tomatoes, sauteed cajun tofu and Honey Mustard Dressing from Eat, Drink & Be Vegan, and a probiotic supplement.  This dressing is wonderful!  I never would have though to use lemon juice in honey mustard and it gives the dressing the perfect tang.  No actual honey is involved – it calls for agave nectar instead.  The tofu was just sauteed in a little bit of oil and sprinkled with a cajun spice blend.

My afternoon snack was more of the eggplant and garlic hummus with carrot sticks, green pepper & cucumber.  Beginning to notice a trend?  A whole batch of hummus lasts me forever if it’s just for snacks.

Dinner was precisely the same as Sunday (quinoa salad with black beans and mango over spinach) with sweet wild orange tea to follow.  I thought the quinoa salad might be the kind of dish that improves overnight, but it was still just kind of “eh”. The orange tea, however, is awesome.  It’s by Tazo.

Day 4

I’m into this green smoothie thing.  This one had banana, mango, kiwi, kale, udo’s and almond milk, and I forgot to add the dang protein powder again.  This used up all my mangos – I got five small ones for 99 cents at Berkeley Bowl that were all ready to go mushy, so I didn’t want to let them go to waste.  I took my multivitamin and CoQ10 and had a pear, a plum, cashews and earl grey tea as my morning snack.

The lunch salad was much like the day 3 lunch salad, minus the onion, sprouts (they went bad) and cherry tomatoes (I don’t like ‘em!), and plus sunflower seeds.  Also had a probiotic supplement.  Afternoon snack was celery, green pepper & cucumber slices with more roasted eggplant & garlic hummus.

Dinner was a challenge.  I was going to the recently re-opened Souley Vegan in Oakland to meet up with some PPKers and was hoping they’d have enough decently healthy options for me.  I meant to take my camera and forgot it like a dufus.  I ordered a three-item combo plate with collard greens, black eyed peas and yams.  The collard greens were very good, and different from any greens I’ve had – they were quite spicy and had a combination of spices that I could not put my finger on.  It drove me a little crazy that I couldn’t figure out the spices.  The black eyed peas were also good.  The yams…were incredibly sweet.  I’m fairly sure there was about a ton of sugar in them.  But I tried to stick to the cleanse, and I think I did pretty well for being at a place that has delicious chicken fried tofu and mac n’ cheese, and life goes on.  When I got home I had camomile tea.

(Souley Vegan’s Yelp page says they’re closed, but they’re not.  They are very much open at 301 Broadway, near Jack London Square.)

I hope that this style of posting doesn’t bore you all to death!  I want to post everything I eat, day by day, to hold myself accountable and to show anyone who may think I’m crazy that it’s completely do-able.  I’m hoping to post every two or three days, as opposed to four or more, so that there’s not so much redundant content.

So far I haven’t noticed much of any change in my energy or anything like that.  I do feel more hungry in general than before I started, but it’s not the kind of hungry where I HAVE to eat something, it’s just a little lingering hunger that tells me I didn’t totally fill up my tummy.  I’ve been cooking less in general but spending more time preparing food, which I guess is what happens when you eat more raw foods.  The only way I can make it in the mornings is to prep everything the night before, including putting the greens and fruit in the blender jar in the fridge, which kills a good amount of time at night.

Here is my latest CSA delivery.

cherry tomatoes, cherries, pears, an eggplant, tomatoes

pattypan squash, onions, peppers, basil, a cucumber,
a crookneck squash, grapes

And just because I can, some pictures of Jake from this weekend.  He’s taken to squishing his face on the arm rest when he’s trying to nap on the couch.

Kitty paws.

I love how his body looks humongous from this angle.

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Random Meals & Laptop Lunches

I feel like I lost my cooking mojo there for a few weeks in July and had a hard time figuring out what to eat, so I have no theme for this post.  The theme is random!

What does one do when one has leftover filling from tomato-basil-mozzarella sandwiches but no bread?

One makes tomato-basil-mozzarella bites.  Yum!

This is a secret risotto that I tested for a friend to submit to a recipe contest.

CSA delivery…

Corn, yellow onions, peppers & lettuce mix

Grapes, red onions, peaches, tomatoes, cherries & an eggplant

I like eggplant but don’t always like cooking it.  It seems like most eggplant cooking techniques use a lot of oil, so I wanted to do something different.

My solution was eggplant and lentil curry.  This had a whole can of light coconut milk in it, so it wasn’t exactly low fat anyway…but I tried!

Thinking back, I don’t really know why I did this, but I made a little slaw to go with the curry.  This had carrot, celery and broccoli stalk and a Vegennaise-based dressing.  (Again, so much for keeping the meal low-fat!)  Oh, I think I made it cause I had broccoli stems that needed using…

I wanted to make a salsa with the corn and tomatoes, so I made some mostly-raw lettuce tacos.  On the bottom is seasoned black beans, them lime-marinated mushrooms, corn salsa and fresh cilantro.  These were very tasty but very messy to eat, because the fancy lettuce at TJ’s looks like it would be good for lettuce wraps, but in reality was decidedly not.  In the back are TJ’s corn-flax chips, which are slightly addicting.

I got a spiralizer!  I’ve been jealous of other blogger’s zucchini noodles for far too long, so I finally bought one.

…and made zucchini and squash noodles.  I used the larger noodle shredder the first time, and they were a bit too large and super curly.  The blade with the smaller holes is much better for this purpose.

I had fresh basil in the fridge and I was feeling too lazy to make a raw sauce, so I went the easy route and added spaghetti sauce, basil, toasted pine nuts and almond parmesan.  This was very tasty!  The sauce separates and gets watery if it sits with the zucchini, so I want to try a different type of sauce next time.

This is a Saturday afternoon clean-out-the-kitchen salad.  It has red potatoes, purple potatoes, cucumber, red bell pepper, celery, carrot and sliced veggie dog, with a Vegennaise dressing.  It wasn’t the most fantastic thing I’ve ever eaten, but it was pretty and it got the job done.

Farmers market purchases:  rainbow chard, okra, baby cucumbers, jalapenos, peaches and nectarines, a golden and regular zucchini, a lemon, broccoli and strawberries.  All for under $20!

The main purpose of my farmers market trip was to get ingredients to make my Southern Style Dolmades for a potluck that night.  I ran late and didn’t have time to assemble the rolls, so I just took the filling and the sauce and hoped it would be okay.  Turns out people really liked it as it was!  That was a big relief.

I realized while at the market that I hadn’t had anything with cheesy sauce for a long time (such a travesty), so I bought the broccoli with plans to make this:

Shells n’ cheese n’ broccoli.  You can’t beat it.  I used my favorite cheesy sauce, which is tofu based, but I used the wrong kind of tofu and eyeballed the ingredients and so it didn’t turn out the best it ever has, but it still hit the spot.

To go with my pasta, I roasted the okra.  Look at the size of these okras!  They are with a regular sized golden zucchini and jalapeno for reference.

All roasted up.

I still had the chard leaves from my non-roll making debacle and hadn’t a clue what to do with them since they were already boiled.  So I asked The PPK for ideas, and one member suggested peanut sauce.  Bingo!  Peanut sauce makes everything better.  I still ended up making rolls, but went a different direction with the filling.

So these are quinoa, pepper, carrot and zucchini chard rolls with fresh cilantro, basil and peanut sauce.  It was very yummy!  I was glad I could salvage my $4 worth of boiled organic chard.

I won’t be using my laptop lunchbox for a reason to be discussed in my next post, so I’ll catch up with lunches.  Most of them are repeats from the meals above anyway.

7/14 the aforementioned secret risotto, steamed broccoli,
carrot sticks, grapes & cherries

7/16 potato & fava bean salad with miso-mustard dressing,
roasted asparatus, sweet potato-chocolate chip-
walnut muffin, strawberries & raspberries

7/21 broccoli/carrot slaw, eggplant curry, brown rice,
oat bran pretzel sticks, wasabi-soy almonds, figs

7/22 lettuce wraps with seasoned black beans, marinated mushrooms,
corn salsa & cilantro, corn-flax chips, dark chocolate

7/24 zucchini noodles with spaghetti sauce, pine nuts & almond
parmesan, beanballs, maple cookie, b-complex supplement

7/27 clean-out-the-kitchen salad with lettuce & avocado, strawberries

7/28 shells & cheese & broccoli, roasted okra, gf corn muffin, strawberries

7/30 chard rolls with peanut sauce, celery, soy nuggets
with ketchup, dried figs, dark chocolate

7/31 leftover quinoa filling with peanut sauce, zucchini noodles with spaghetti sauce & almond parmesan, cherries, gherkins, sandwich cookies

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