Detoxification this morning!
Orange, kiwi, kale, banana, apple and half cup water.
For lunch I tried vegan chorizo and I honestly loved it.
For dinner, my husband and I went to the hottest vegan/vegetarian restaurant in Calgary, The Coup. We started on the lounge side called Meet and a met a few new people while we waited for our table. We had the cashew yam burger, mine was GF. It was awesome.
After spending eight days in the kitchen, I decided to take a break. First day out and I had a great time and was able to stay the course!
Especially since this is how I started dinner:
I ordered a cheese free, gluten free, artichoke, tomato, olive and mushroom pizza. The waitress was confused about the no cheese. “How about goat cheese?” she said, but I said I would rather have no cheese at all. It was a 6 inch square pizza. Is it still a pizza if it has no cheese?
Today I made cauliflower curry!
I found a slice of mango and few cubes of pineapple in the fridge, so they went in the curry.
First I sautéed a chopped onion, 4 chopped garlic cloves and 1 chopped carrot in 2 TBS of light olive oil for about 3 minutes. After that I added 1/3 cup of water and let it simmer for 5 more minutes.
I added the cauliflower florets, curry powder, 1 thumb size piece of ginger grated, 1/2 tsp turmeric, 2 TBS sesame seeds, turned down the burner and cover for about 15-20 min until the cauliflower wass tender.
I added the pineapple, mango, 1 1/2 cups of coconut milk, salt,and the juice from half lemon and let it simmer for another 3-5 minutes.
For dinner I made zucchini spaghetti using The Spiralizer!
For sauce, I sautéed mushrooms, one chopped onion, 4 chopped garlic cloves in 1 TBS of light olive oil.
I roasted an acorn squash for 45 min in the oven at 350F.
I peeled and roughly chopped a sweet potato and boiled it until tender. I puréed the cooked potato and the acorn squash flesh in the Vitamix with half cup coconut water and 3 TBS soy creamer. I added the purée to the mushrooms.
The zucchini I sautéed in 1 TBS of coconut oil for 3 minutes and then added them to the sauce with salt, pepper, and oregano.
What a great feeling to wake up in the morning knowing that I am healthier than I was the day before! My husband “turned” vegetarian/vegan about 5 years ago and I couldn’t do it, even though I cooked for him. But here I am 6 days into this challenge feeling wonderful!
Today I made my daughter’s favorites: green salsa and guacamole.
I roasted tomatillos and a jalapeño, puréed them in the Vitamix along with a quarter of a small onion, 1 large garlic clove, about 1 tbs cilantro and salt.
I got to use my stone bowl for making the guacamole.
I decided to give it a try to chicken flavored tofu. I marinaded it for more than 24 hrs. The marinade was vegan and it tasted like chicken stock. The first two bites did taste like chicken, but after that…. lets put it this way: next time ill buy it!
I replied to a message yesterday that I see eggplant in my future. I love eggplant! In Romania we make and eggplant salad that’s absolutely delicious. At least all the Romanians I know, think so. Picking the right kind of eggplant is the key. I always make sure it is shiny dark purple, firm to the touch and no bruises.
I roasted my eggplant straight on the flame of my stove… its -15C outside and the grill doesn’t look very inviting right now! I roast it until the skin is charred .
I cut it lengthwise with a knife on a cutting board and scoop the flesh out with a spoon. After that, I let it drain for at least one hour. I always use a plastic colander.
After it drains and it’s cold I chop it!
Normally, I would make mayo from scratch, but this time I had to use Vegenaise, which I have to admit it”s pretty good. There is no exact ratio of mayo to eggplant. I started with a tsp and added one more, then salt and a a bit of finely chopped onion. To make it really appetizing, I stuffed a tomato with some of the eggplant salad. Voila!
Woke up today to a crisp -25C but sunny and gorgeous skies!
Morning delight today was 1/2 cup strawberries, 1/2 cup frozen mango, 1/2 cup fresh pineapple, 1/2 a grapefruit and half a banana.
The “banana saver” was a gift for my husband and he could not be more proud of the way this family is beginning to save bananas! LOL
Being so cold today, my husband and kids wanted hot soup. Tomato soup fit the bill. I love Jamie Oliver”s cooking because its rustic and healthy. He says put the green stems from the fresh tomatoes in the soup for flavor. No joke! It was delicious.
Started my day with a smoothie. I used freshly cut pineapple (using my pineapple corer, it rendered about 1/4 cup of juice which I added to the smoothie), half an apple cored and peeled, half a banana, half a grapefruit, 1/2 cup frozen mango, one leaf of kale taken off the stem! I added 1/4 cup of water.
Snack time: made plantain chips today! In the microwave 3 min 30 sec.
I craved something sweet so I made quince sauce : peeled and cored two quinces, covered them with water, a dash of cinnamon, one lemon wedge, orange peel. Boil for about 30 min or until the quince is really soft. Added 2 Tbs of Splenda, drained the liquid and puréed the fruit in my Vitamix. Better than any apple sauce you have ever had!
What’s a quince? Here is a picture in case you don’t know what it looks like:
Mike made a blueberry, blackberry, banana and almond milk smoothie for breakfast! Yummy! Greek salad for lunch minus the feta cheese – I added avocado instead to give it that creamy feeling.
I snacked on kale and sweet potato chips. I’m not trying to starve myself but I haven’t been hungry. I heard that when one is on a veggie, fruit diet one can eat as much as they want.
For dinner I’m having sweet potato veggie chili! Yummy.
Here’s how I make it:
1 onion chopped
3 garlic cloves chopped
2 sweet potatoes peeled and cut into chunks
1 red bell pepper chopped
1 green pepper chopped
1 15 oz can kernel corn drained
1 15 oz can black beans drained
1 15 oz can kidney beans drained
1 8 oz can Rotel
1 28 oz tomatoes in sauce or whole tomatoes that you can chop in a blender
1 ancho chili chopped
Put them all together in a large pot or crock pot, add more tomato juice, if the liquid doesn’t cover all the solids. I really don’t like to measure spices so use your own judgement. If the chili turns out too spicy add 2 tablespoons of peanut butter. I know it sounds weird but believe me it tastes amazing!