Posts Tagged green beans

August Cleanse: Days 5-7

My cleanse is still going strong!  I’m still almost always hungry, but it’s nothing I can’t handle.

Day 5

My breakfast smoothie on day 5 consisted of banana, raspberries, kale, udo’s, almond milk and chocolate hempshake.  Very tasty.  I also took my multi and b complex supplement.  For a snack I had a peach, a pear and blueberry green tea.

For lunch, I topped the quinoa salad with black beans and mango with some perfectly ripe avocado, all served over spinach.  The avocado greatly improved the quinoa salad in my opinion, but really, what doesn’t avocado improve?

Afternoon snack was carrot sticks, cucumber and green pepper strips with more roasted eggplant and garlic hummus.

For dinner I made Brown Rice ‘n’ Beans Jumble-aya from Eat, Drink & Be Vegan with steamed green beans.  I bought the suggested file powder, but was worried that I wouldn’t like it when I smelled it cooking.  Luckily it balances well with the rest of the ingredients and I liked it just fine.  I don’t think I’ll be going crazy with the file powder quite yet though.  Also, the brown rice didn’t cook all the way in the 45 minutes cooking time called for.  I let it cook for 10 extra minutes and the rice was still quite al dente.  Overall, this is a very good dish that I would definitely make again.  After dinner I had peppermint tea and called it a night.

Day 6

This smoothie had basil, kale, blueberries, peach, chia seed and amazon acai hempshake.  Basil – weird, I know, but I had some basil wasting away in the fridge and nothing else to do with it so I decided to experiment.  I wouldn’t call basil in a smoothie good necessarily, but it wasn’t bad either.  The basil flavor was definitely big but not overpowering.  I want to continue experimenting, maybe with fresh ginger and some spices.  Along with the smoothie I took coQ10 and a multi.

The rest of Thursday was less interesting.  My morning snack was a plum, two apricots, almonds and coffee with unsweetened almond milk.  Lunch was more quinoa salad with black beans and mango, topped with avocado and served over spinach.  Afternoon snack was carrot sticks and cucumber with the last of the roasted eggplant and garlic hummus.  Dinner was leftover brown rice ‘n’ beans jumble-aya and steamed green beans, followed by wild sweet orange tea.

Day 7

Friday morning’s smoothie was kale, banana, blueberries, kiwi, orange juice, almond butter and flax.  Another odd combination, perhaps, but I was out of almond milk and this worked okay.  Also had the b complex and multi.  I poured up some coffee soon as I got to work, with unsweetened almond milk.

I took a morning snack to work and didn’t get a chance to eat it because we were having new student orientation.  It’s a pretty intense day for me, I basically answer questions non-stop and have to be “on” and smile all day.  It only happens twice a year though, and it’s fun getting to meet all the new students.  I finally got a little break at lunchtime, so I ate my snack of a pear and a nectarine, then had lunch, the last of the quinoa/black bean/mango salad over spinach.  Afternoon snack was carrot sticks, cucumber and celery with non-honey honey mustard dressing.  For dinner I had more of the jumble-aya with green beans.  I had intentions of exercising when I got home, but I was so beat after work that I quickly settled onto the couch with a beer, and had a few more as the night went on.  While watching a movie a few hours after dinner I realized I was absolutely starving, not the kind of hunger I could ignore.  I wanted some plain popcorn but didn’t have any, so I settled for a handful of dill pickle cashews.

One week of the cleanse done!  Other than time spent on food preparation it’s been easy so far, and I haven’t really experienced any cravings.  One noted benefit is that my skin seems to be clearing up.  Also, I lost just under three pounds!  In one week!  That’s really good for me, normally I have to be happy to lose ONE pound every TWO weeks.

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Sweet Potato Chili & Thanksgiving

All my posts as of late have an “&” in the title.  I will try to find time to post more often and avoid the “ands”!

Last week I wanted to make a big pot of deliciousness.  It’s definitely chili weather here and it’s been at least a year since I last made chili, so chili it was.  I use this as my basic veggie chili go-to recipe.  If you follow the recipe you’ll have a tasty, meaty omni-friendly chili, and it’s great for variations.  It’ll taste good pretty much no matter what you do to it.  I’m trying to stay away from processed food though, so instead of faux meat I diced a huge sweet potato and tossed it in.

To go with the chili I made my whole wheat cornbread and wilted some arugula.

On to Thanksgiving!  This was my first Thanksgiving with bf’sfamily, so I didn’t want to get to crazy with the “weird” vegan food and I stayed fairly traditional.

When I made the cornbread above I doubled the recipe so that I could make cornbread stuffing, using this recipe from Vegan Chef.

This was very tasty!  Everyone else kind of looked at it funny, but that’s fine – more leftovers for me!  The only thing I might change next time would be to use a little less parsley and green onion, and a bit more broth to make it all mush together.

The best green bean casserole, from Fat Free Vegan.  This was a hit with everyone.  Well, at least everyone who likes green beans.

Robin Robertson’s Cranberry Relish.  I’m not a huge cranberry sauce person, but I got two bags for 99 cents, and this recipe looked really interesting, with additions like shallots and red bell peppers.  I liked it a lot, but it’s still not something I can eat a lot of.

My cashew miso gravy.  So good.

It’s very hard to get a decent picture of just gravy.

My plate.  BF’s mom left some potatoes on the side for me to mash with Earth Balance and soy milk.

For my “entree” I made seitan cutlets from VCON.  I have to say, I’m not digging them very much.  It might just be that I left them too thick, but the texture turned out so rubbery I have a hard time eating them.  For this meal I cut one in half to make it thinner, coated it in flour and pan-fried it.  It was pretty good this way, along with gravy and everything else on the plate.  I’m not sure what I’m going to do with the rest of them that are currently stashed in my freezer though.

Here’s another view of my plate, just because I think the picture turned out better.

For dessert I made Pumpkin Pie Brownies from The PPK, which I have been wanting to try for over a year.

They were really easy to make and the texture turned out great, but I thought they weren’t sweet enough, which is odd for me.  Normally I think desserts are too sweet!  The recipe called for bittersweet chocolate and I used unsweeted, so I’m sure that took a little sweetness away, but I was very surprised.  They were kind of an “adult” dessert, where the bitterness of the chocolate comes through.  If I make them again I will definitely add more sugar, maybe some chocolate chips in the brownies and whipped cream for the top.  Then I think they will be stellar.

In the spirit of Thanksgiving, I am holding my very first contest!  Well…it’s not really a contest…more like a giveaway.  I am approaching 1000 approved comments, crazy!  To thank you all for continuing to come back and read (even when I’m only posting once a week), I will send a package of sweets to whomever posts the 1000th comment!  I won’t say how close I am – it may not even happen for this post.  But I will announce the winner when it happens.

Lastly, I only took two lunches for last week’s shortened workweek, so here they are.

11-24 better than cream cheese & pumpkin butter sandwich on wheat,
celery & carrots sticks, banana pieces, candy cane jo jo’s

11-25 sweet potato chili, cornbread, wilted arugula, a clementine

I hope everyone had a great Thanksgiving and is getting into the holiday spirit!

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Still Cleaning Out My Kitchen

Actually, I’m starting with one thing that didn’t help purge my kitchen, but it sure did taste good.  A couple years ago I made a chocolate cake for my birthday, a wacky cake recipe from La Dolce Vegan.  My friend Laura liked it a lot, so since her birthday was Friday I made her a cake of her own.

I knew I wouldn’t have a whole lot of time to decorate and was feeling festive, so I went with sprinkles.  Yay!  I had to buy a whole bottle and certainly don’t need leftover sprinkles, so I mixed most of the bottle into the cake, for a funfetti-type-thing.  It worked well!  Here’s the insides.

A funny thing happened while cutting the cake.  A friend of Laura’s from nursing school came into the kitchen.  Laura offered her cake (there was another cake there too) and she said no thanks.  Then Laura was like “this one’s vegan” and her friend said “Oh!  Yeah!” and took a slice.  I wanted to ask if it was opposite day.  That kind of thing doesn’t happen!  Turns out she’s vegetarian and therefore interested in vegan baked goods.

On Saturday I had a Buy My Stuff Open House, kind of like an indoor yardsale for friends only.  I had promised refreshments but didn’t feel like preparing anything (crazy!) so I took the opportunity to thaw some freezer foods.

Leftover cake with oatmeal raisin cookies and chocolate-chocolate chip-walnut cookies, both from the freezer.

Smoky salsa from the freezer, store bought guac (gasp), blue corn chips and oat bran pretzels.  The oat bran pretzels are really good.

Sunday night my parents came into town and took us out to dinner at Emiliano’s, a Pan-Latin restaurant downtown.  I wish I had taken my camera, because the food there is really good.  I had gazpacho and black beans over spanish rice, and shared two tapas with my mom – escalivada (grilled veggies & pita chips, cheese on the side for mom) and amarillos.  I also had a basil mojito, which was at once odd and delicious.

Last night I made a meal I had been meaning to make since I bought green beans at the farmers market last week, but had to keep putting it off, and I’m glad I waited because my parents brought me a bunch of tomatoes from my dad’s garden.

As good as these tomatoes are, I’m just not a raw tomato person except for a slice in a sandwich here and there.  Even the cherry tomatoes – some people eat them like candy.  Me, not so much.  Anywho, a thick slice of tomato on top of this chickpea cutlet parmesan gave it that extra special something.  Served with spelt spaghetti marinara and balsamic roasted green beans.

Freezer – chickpea cutlets, marinara
Pantry – spelt spaghetti, breadcrumbs, almond parmesan
Farmers Market – green beans
Free! – dad’s tomatoes

Overall three meals of this cost $2.  That’s some good math.

In the spirit of using more tomatoes and freezer foods, tonight I had a take on succotash and onion rings.  I love onion rings, but they’re so bad for you!  Probably why they were still in the freezer.

The succotash is lima beans, edamame and corn (all from the freezer), EB, quartered cherry tomatoes, garlic and onion powder, basil, dill, apple cider vinegar, salt, pepper and braggs.  Topped with hot sauce.

By my math, this meal was free!  And there are leftovers for lunch tomorrow.  Sweet.

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