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Archive for December 25th, 2009

December 25th

Goals Today:

  • Vegan
  • Grain Free
  • Wheat Free
  • Corn Free
  • Alcohol Free X
  • 20 min of Mediation / Yoga X

Breakfast:

  • Coffee
  • Squash, leek, lentil salad from co-op

Lunch

Dinner:

  • Left over Lasagna!
  • Honey Crispin Cider
  • Chocolate Peanut Butter Sorbet’ (coconut beverage, ice cubes, cocoa powder, date sugar, and peanut butter)

Today was good – I had the day off for the Xmas holiday.  We played a lot of wii, cooked lasagna and just relaxed.  The vegan lasagna turned was amazing!!!!  My g/f put a lot of garlic in it and used the vitamix to blend the tofu mixture; she also added cremini mushrooms to the mixture and blended them in.  The consistency came out smooth like cheese.

It was pretty snowy and ice, so no bike riding today.  I did not meditate either.  My g/f was home and we have opposite work schedules, so it was nice to spend the entire day together.

The sorbet’ was a nice treat, but not something to do everyday.  It came out kind of runny and I didn’t really like the way the cocoa powder tasted.  The raspberry and other fruit sorbet’s taste better.  I also like that the fresh fruit sweetens the sorbet’ instead of having to use so much date sugar.

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This recipe is adapted from a recipe I found on Picks over peas and is very delicious!

  • 3 cups no/low-sodium pasta sauce
  • 1 pound low fat, firm or extra firm tofu
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried basil
  • 1 pound fresh or frozen spinach
  • 6-10 Portobello caps
  • 1 large or 2 small zucchini
  • Balsamic Vinegar

Marinate the Portobello caps in Balsamic vinegar and bake at 350 for 20- 30 minutes. Mash tofu with a potato masher then mash in lemon juice, garlic, nutritional yeast, and basil until it reaches the consistency of ricotta cheese. In a baking pan, spread about 1/3 of the sauce on the bottom and then top with the mushroom caps (top down), layer with spinach, zucchini, spinach, and top with tofu mixture. Finally top with the rest of the tomato sauce. Bake at 350 uncovered for 45 min- 60 min.

These come out like italian stuffed mushrooms. YUM!

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December 24th

Goals Today:

  • Vegan X (I ate eggs)
  • Wheat Free
  • Grain Free X (ate rice paper and rice noodles)
  • Alcohol Free X (drank organic fermented cider)
  • Corn Free
  • 30 min of Mediation / Yoga X
  • Biking (biked for an hour in the rain!  I love my new GT Traffic– best commuter I have had!)

Breakfast:

  • Left over African Peanut Stew from last night
  • Coffee

Lunch:

  • Falafel Patties (wheat free from co-op, tahini )
  • Vegan Sushi Rolls (veggies, avocado, rice paper rolls)

Dinner:

  • Peanut stew (left over)
  • Pad Thai (from the Thai place down the road)

Today was definitely not an Eat to Live  day and I feel okay about it.  I didn’t eat any wheat or corn that I know of, but who knows what was in my dinner.  I fell into the Christmas Eve trap of wanting to eat something special or bad for me.  I also over-ate on the Pad Thai and didn’t feel well for the rest of the evening.  I can also feel that I needed way more veggies…

On the plus side, I had a wonderful bike ride.  I just got a new commuter bike and really like it.  It has an 8 speed internal hub, so I don’t have to worry about tuning a derailleur and keeping gunk out of it.  Plus the bike is black (my favorite color) and it has reflective logos and paint, which I like.  Always good to be seen.

Despite my poor food choices and lack of meditation, my day was good.  The bike ride added the balance that I needed!

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