Sharing the Love

Pure, plant based potato salad perfection here! No eggs, no oil, no sacrifice of flavor! The green olives, in my humble opinion, are what take this scrumptious salad over the top!  My first memory of green olives was when I was about 4, maybe 5, years old. My dad gave me one to eat and I remember the initial shock of that first bite and the assault on my taste buds. My response was to gag, cover my mouth and run around the house trying to find somewhere to spit it out. My dad’s response was to run behind me to make sure I didn’t spit, or worse, behind the couch. I suppose my palate was just too unsophisticated at that age to appreciate their awesomeness. 

I love ‘em now!  Pimento stuffed, garlic stuffed, blue cheese stuffed (before going plant based) unstuffed. Any way you have them, that’s the way I like ‘em. And, as I just discovered, I especially love them in potato salad!

I used the recipe from Brand New Vegan (link below) but, as always, I had to make my own modifications. I didn't have red pepper so I used some grated carrot just for some color. Looks like I could have used a little more. And, of course, I added some pimento stuffed green olives. I also, sometimes, like to add peas and/or kidney beans, but didn't this time. Instead of relish I chopped one huge dill pickle and left the chunks kinda big. I like my pickles also. 

For the dressing I added a little more pickle juice than it called for and a whole lot more mustard. Instead of brown sugar I used succanat. The dressing recipe is definitely a keeper and I can see it having more applications than just potato salad. This was a hit with my non plant based co-workers today. I took a picnic lunch in and this was one of the dishes I shared with them along with no tuna sandwich spread, veggies with tzatziki dip, edamame and for dessert ... donuts! Awesome, healthy donuts using a banana muffin recipe baked in silicone donut molds.


Recipe links: 
https://www.brandnewvegan.com/recipes/vegan-potato-salad
http://www.geniuskitchen.com/recipe/vegan-tzatziki-239629 (omit the oil)
https://www.forksoverknives.com/recipes/vegan-no-tuna-salad-sandwich/#gs.1hGcdN4
https://www.forksoverknives.com/recipes/just-bananas-muffins/#gs.v9zVi=A

Girl Gone Wild

I was always a good kid when it came to fruits and vegetables. I have always enjoyed and eaten fruits and vegetables, in, what I believe to be, a good variety. However, that being said, never, ever, would I have considered eating fruit WITH vegetables (or vice versa) together in the same recipe. Not even touching on the same plate. No, no, no. Carrot and raisin salad? … uh uh. Waldorf salad? … no thank you. Spinach salad with strawberries? … oh heck no!

But look at me now. I have arrived. I feel like an adult … like I have finally graduated to the big people's table. I love gazing on the beauty that is my lunch today. A scrumptious, scintillating,  and yes, I think, sophisticated salad of baby spinach, baby kale and baby chard with roasted golden beets and zucchini, air fried breast of tofu, vegan feta* and RASPBERRIES!!! All dressed to perfection with a balsamic vinaigrette.** 

This isn't my first venture into the world of fruit and veggie salads. I have been enjoying them for a few weeks now. Ever since dipping my toes in the water with a kale and apple salad. And now … I’ve dived in head first and don't want to come up for air. I feel kinda like a girl gone wild … wild on plants that is.

* I didn't link to the recipe I used for the vegan feta, because, honestly, it was just OK. It was not one I would repeat, and therefore I can't recommend it. I will be searching for another recipe, however, and will let you know when I find a good one.  

**To the balsamic vinaigrette recipe I added a little agave to sweeten and some xanthan gum to thicken it. I have subsequently used this also on my kale and apple salad, instead of the lemon vinaigrette, and it rocks that as well!.

Shelving The Scale

My scale no longer resides in the kitchen, where, for years, I had kept it tucked under the baker’s rack so that I could, while trying to lose, weigh myself every week. Or, in truth, usually every other morning, or every morning, or even, sometimes, multiple times a day. Do you see the problem? I was far too fixed on its digital display … the blinking and the beeping as it counted down, me with my breath held until I received it’s assurance that I had been “good.” As if I could shed any noticeable amount of fat during any 24 hour period. Or worse, it’s earth shattering news of an increase.

When I was on those programs that had you weigh, measure and count your food I became obsessed with measuring and calculating  … not just counting points or exchanges, but also using food tracking software (in the days before apps) to tabulate grams of fat, carbs and protein along with vitamin and mineral intake. And the scale. The be all and end all of it all, it seemed, was the scale.

As I have been eating whole food, plant based, no oil (WFPBNO) these past eight months, I have been able to let go of most of that. I have been able to lose over 50 lbs. without weighing and measuring my food, without tracking points or grams of fats, carbs, protein. But the scale has stilled held far too important a place in this journey. I have allowed it to be the most important measure of my success. No more.

Dr. Doug Lisle has some good advice, based upon science, regarding the scale. You can see Chef AJ’s interview with him regarding this issue by clicking here.

After watching this interview I have, literally, shelved my scale. It now resides in my closet, on the top shelf. I may or may not allow it to measure my weight fluctuation in a month or so, but not my success. It will never again be a measure of my success. My blood pressure, my A1C, my loose fitting clothes, my increased energy, the lessening of pain and inflammation, beginning my day with veggies for breakfast, being an encouragement to someone else on their journey … these are the things that shall mark my success from now on.

What about you? How do you measure success?

The VFB (Veggies For Breakfast) Experiment Begins

Monday's breakfast: 1 lb. of veggies and 1 cup brown rice.

So today is day number five of veggies for breakfast or VFB, as Chef AJ calls it. To be precise: 1 lb. of veggies for breakfast … an experiment I started last Friday. I’m calling it an experiment, because I don’t want to commit at this point. Maybe I'll give it 30 days and see how it goes.

Friday I had broccoli. Saturday I had cauliflower. Sunday I had a mix of broccoli, cauliflower and carrots. I tell you, frozen bags of veggies have really made this easy. Good thing, ‘cause I haven’t done much food prep. Yesterday (Monday) I again had broccoli, but it was only a 12 oz. microwaveable bag, so I sautéed some fresh onions, carrots and celery and riced cauliflower and added the broccoli after microwaving it. Kind of a fried rice dish, adding, of course, my thai peanut sauce (recipe below). I also added about 1 cup of cooked brown rice to that, but couldn’t finish it. Had the rest for lunch.

And this morning I brought a bag of microwaveable brussel sprouts to work, along with some thai peanut sauce and some leftover green beans from dinner. I figured I’d cook them when hungry and chow down. Along with the veggies for breakfast, I am trying to eat only when hungry. I have found that I am not always hungry first thing in the morning and that I often eat breakfast, and even lunch, when not hungry, but just because I think it’s the appropriate time to do so.

So, I did start getting hungry about 10:15 a.m. but then decided I’d rather wait until I go home at 11 a.m. for my two hour lunch break (I know … awesome huh?!) so I could saute or air fry the brussels (my favorite way of eating them!) instead of steaming … my least favorite way of eating them.

It’s now 11:15 a.m., I’m home and I am ravenous! Or, at least really, really hungry. I ate dinner last night early, before 6 p.m., so it’s been awhile. Yeah … I’m hungry. Strange feeling and even stranger realizing I haven’t felt this in, probably, years. Time to get cooking!

********************************

Simple Low Fat Thai Peanut Sauce

Ingredients:

1 cup PB2 powdered peanut butter

2/3 cup water

1/4 cup low sodium soy sauce or tamari

1/4 cup rice vinegar

2 cloves garlic, minced

1 tbsp. ginger root, minced

1 tsp. sriracha sauce

1 tsp. maple syrup (optional)

1/2 tsp. xanthan gum (optional)

All all ingredients to a blender and process until smooth. I use my Vitamix and so do not have to mince garlic or ginger first. Makes approx. 18 servings of 2 tbsp. each. For a rice bowl I will probably use 1/4 cup. I list the maple syrup as optional because the PB2 does have some added sugar itself. The xanthan gum helps to thicken the sauce, but is also optional.

Recipe adapted from www.yummymummykitchen.com

Broccoli for Breakfast?!

Broccoli for breakfast! I ate broccoli for breakfast. A whole bunch. And when I say a whole bunch, I mean a whole bunch … a 1 lb. bunch of broccoli … for breakfast. That’s a first for me. I steamed it and drizzled some thai peanut sauce over it. By the time I got to the last couple of bites I was second guessing my decision, but I got through it. And I tell you, my two blueberry muffins tasted so much better afterward. Good thing I ate the broccoli first, ‘cause there’s no way I would have gotten to it after the muffins.

So, you may be wondering what prompted this particular breakfast this morning. Or, maybe not … maybe broccoli, or other veggies, are the norm for you when breaking your fast. Not me … I’m an oatmeal and fruit kinda gal. Anyway … I watched a Facebook live with Chef AJ and she mentioned how she eats 2 lbs. of green veggies every day, before other foods, and in addition to other veggies that she has with meals. And, regarding calorie density and satiety, it makes perfect sense to me to fill up on veggies before going to the more calorie dense foods like fruit and starches. And, as I already said, there wasn’t any way I would have chosen to eat broccoli after my blueberry muffins. Certainly not at breakfast, probably not at any meal. Once I’ve had something slightly sweet, that signals the end of it for me. Unless, however, I am not satisfied, fullness wise (satiety). And then ... I will go back, and back, and back to the sweet stuff.

I wasn’t clear if she eats the 2 lbs. all at once before breakfast, or splits it up through the day. I only had 1 lb. of broccoli (thank goodness!) so I just had that before breakfast. At lunch time I had only 10 oz. of broccoflower left, so I air fried that and ate it with some more thai peanut sauce. I actually wasn’t hungry for my entrée after that (kale and chickpea curry) and didn’t even eat it until about 2:30 p.m. I did notice today that I wasn’t snacking at my desk in the afternoon, nor did I come home at 4 p.m. feeling like I had to have another snack before dinner.

She (Chef AJ) also talked about the food addiction aspect, which really, I haven’t found addressed elsewhere. Not in the McDougall program, not at Forks over Knives. I am definitely going to do more research on her ultimate weight loss program. I do believe I am a food addict. Even eating plant based, and forgoing so many foods that I used to eat, I can still overeat, and have been doing so recently, on nuts, dried fruit, avocados. There’s something about sweet and fat (and salt) together that does something in my brain that is hard to turn off.

So that’s why I ate broccoli for breakfast this morning. And why I may do it again …probably will do it again. Veggies for breakfast. Makes sense to me. What about you? Do you veggie for breakfast?

Chopped in my kitchen

I don’t really plan out my meals before I prep for them. I know that probably seems silly to some, but I know the foods I enjoy and eat often, so I just prep those foods knowing that I will be able to incorporate them into some awesome meals and snacks during the week. That said, as it gets toward the end of the week, putting together a whole food, plant based, no oil meal for me can look like a round of Chopped. But I do enjoy a good episode of Chopped … on the tube and in my kitchen.

I showed you my fridge after meal prep on Monday. Yesterday (Saturday) there were some things I really needed to use up. I still had some mushrooms leftover from my Vegan Gyro, some roasted onions and peppers, some baked (actually steamed in the micro) whole red potatoes, some steamed broccoli, some plain brown rice, some assorted raw veggies, some hummus, a couple zucchini muffins and some brussel sprout and cranberry salad, which I had actually put together Friday night using the rest of the shaved brussel sprouts. I threw the hummus in the freezer in half cup servings. I had made it to go with the gyro and, at the time, I knew I was making too much for just me. Good thing it freezes well. The raw veggies I knew would be gone soon, as I primarily use them as vehicles to deliver tzatziki to my mouth. Which, by the way, was gone Thursday, so I made another batch. Love that stuff! (If you use the link for the recipe, omit the oil. It's not needed.)

I decided I’d use the potatoes, peppers and onions and mushrooms to make hash for breakfast. I was going to do it on the stove top, but then had the idea to use the oven … less hands-on time needed while I took care of a few chores. I cubed the potatoes and put them in a large bowl with the

Ready for the oven...

mushrooms and peppers and onions. Then, over the top of all, I sprinkled some garlic powder, chili powder, onion powder, paprika and 1 tablespoon of oat flour. I imagine any other flour would work as well, it’s just what I had handy. Then I tossed it all together to coat all the veggies and spread it out on a cookie sheet, on top of parchment paper. Twenty minutes @ 425 degrees, stirring once half way through, then 5 minutes under the broiler to get them a little more brown and another experiment was a success! It may be that they would have browned more on their own if I had let them go longer, but I was getting hungry.

Lunch time took care of the brussel sprout salad and zuchinni muffins, and for dinner, I made fried rice using, of course, the brown rice, the broccoli, some of the raw veggies and some tofu that have been marinating since last night. All in all … I think I did pretty darn good this week. {Patting myself on the back.} Here’s a look at some of the plant based dishes I enjoyed through the week thanks to my plant based prepping:

Vegan Gyro with tzatziki and hummus

Pizza with  FOK spinach/artichoke dip and roasted onions and peppers

Veggie soup, kale and apple salad, sweet potato toast with FOK spinach/artichoke dip.

Air fried broccoflower with thai peanut sauce
I used PB2 instead of peanut butter in this recipe.

Burrito bowl.

Pineapple dessert: zucchini muffin topped with fresh pineapple
and dressed with coconut cream sauce
(soymilk, coconut extract and a little guar gum to thicken)

Veggie soup, kale and apple salad,
sweet potato toast with FOK spinach/artichoke dip

Veggie soup and gyro

Brussel sprout salad and zucchini muffin

Oven hash, sweet potato toast and pineapple

"Fried" brown rice with tofu and veggies

Rice bowl with air fried tofu and veggies, steamed veggies
and brown rice, topped with thai peanut sauce

I'll  hit The 99 Cent Store today to see what they have in the way of produce, then maybe Sprouts or Trader Joe's and tomorrow (I now have Mondays off) … I’ll start the prep work all over again … and again … and again.

Plant Based Planning

I wish my life was this organized! Did some food prep today (had the day off!) to ensure a successful plant based week. Black beans in the pressure cooker, brown rice in the rice cooker … they really cooked themselves. A pot of Italian vegetable soup and some steamed broccoli was a quick fix on the stove top. The hummus and tzatziki went super fast in the Vitamix. Roasted some bell peppers and baked zuchinni muffins in the oven. Cleaned, cut, diced and sliced a myriad of veggies and made a couple new recipes: Forks over Knives spinach artichoke dip and Vegan Gyros from Brand New Vegan. Not seen here are also some steamed whole red potatoes that are in my crisper drawer. I always keep some on hand for quick air fried potato wedges. Washing and cutting vegetables probably took the most time. Nope. Scratch that … clean up took the most time! But I am set for a successful few days.

So breakfasts this week will pretty much be my grab and go single serve oatmeal along with some type of grab and go fruit. During the week I usually eat breakfast at the office, at my desk.  Snacks will probably be zucchini muffins and raw veggies with a dip ... either tzatziki, hummus or the spinach artichoke. Or my newest, favorite snack airfried broccoli with a peanut dipping sauce.  For lunches and/or dinners I see many possibilities ... pizza, cheesy broccoli pasta casserole, burrito bowls, another gyro (have leftovers) or wrap, broccoli cheese potato, potato hash with roasted onions and peppers, maybe a pasta salad, soup and salad. I even have an idea for dessert involving zuchinni muffins and pineapple

Eating My Feelings

I think it’s time to whip up a batch of soft, creamy, garlicy smashed potatoes. With a side of corn … pure, plant based comfort food. I’ve been doing some emotional eating the past couple days. And I’d rather do the smashed potato route than continue to reach for the nuts and dried fruit (and, if I’m totally honest, vegan dark chocolate chips) that I’ve been indulging in. And yet … should I really be reaching for food if it’s comfort I am seeking? That’s my old way of dealing with things … something I still, and may always, struggle with. It’s just easier to shove something in my mouth than deal with the actual situation. That would take evaluation and introspection and dealing with feelings. Things could get messy. Smashed potatoes, on the other hand, are so much easier and way less messy … right?!

So here's my garlic smashes potatoes. I was out of corn, so a side of
green beans with air fried tofu and toasted slivered almonds filled in nicely.

A Peek In My Fridge

This is what my refrigerator looks like this week … well … at least the top couple shelves that are entirely mine. The rest I share with a husband, two dogs and five cats who do not eat whole food plant based. I try to prep food on the weekend to cut down on cooking time during the week. I love to cook, but sometimes don’t have the time on a weeknight so having some items ready to go really helps.

Usually I will have a row of single serve soup, but didn’t get around to making a pot this week. I did make a chickpea, spinach curry that you see on the far right (single serve entrees). Next to that is a row of beans, portioned in 1 cup mason jars and the rest is labeled as well. This week it’s mayacoba beans. Some weeks it’s black beans, or pinto beans. Tzatziki (left) has been my go to dip this past week or so. This is probably my third batch in the last 10 days. I sometimes switch out the dip for spinach dip or hummus.  

The kale and apple salad is also my third batch in the same amount of time. When I find something I like, I tend to repeat. I don’t need a lot of variety during the week. What you see here is usually what I have, with the addition of a soup … usually a creamy cauliflower or minestrone. Something heavy on the veggies. I’ve been doing salads more this week than soup. The amazing cauliflower taco meat is something I do, maybe every other week. When I make it I usually make a double batch and keep some in the freezer. Even though it’s called taco meat, it has many more uses. The muffins (bananna and oat) are a staple for breakfasts and snacks. Not pictured, on a lower shelf,  are a couple recent favorites that I’ve made twice in the past week or so, an amazing all purpose vegan cheese sauce and chia seed strawberry jam. The cheese sauce goes great on pasta, potatoes, toast, nachos, taco salad … and more!  I've tried to include all recipe links above. 

So … with these items on hand I’ve been able to put together some fast meals and snacks this week …

Taco salad.

Steamed red potato, broccoli and asparagus with cheesy sauce.

Cheese toast

Spinach, chickpea curry over brown rice.

Kale apple salad with soup.

Green smoothie and PBJ

Tzatziki with lavash crackers.

Wrap with salad greens, tofu bacon and avocado.

Spinach chickpea curry over quinoa with kale apple salad.

Nachos

Burrito bowl.

What's in your fridge?!

The Pink Bakery Box

As I sat at my desk this morning a trio of women came into the church to do some work. They brought with them a square pink box filled with assorted donuts. Well ...  I didn’t actually look in the box, but I assumed that it was a bakery box and inside were donuts of assorted flavors. Maybe some puffy glazed donuts, some chocolate glazed cake donuts with sprinkles, maybe a maple glazed bar, or a chocolate bar with custard, a maple glazed old fashioned, or, my favorite, an apple fritter! (Geez … why did I just go there?!) Anyway, one of the women confirmed my suspicions when she popped her head in the office and asked if I was eating donuts.  I replied, “No thank you.” She said, “OK” and retreated. I immediately felt as though my response was less than it could have been … should have been.

So, I tracked her down (upstairs) and told her I would like to change my answer about the donuts to, “Thank you, but no thank you.” And I let her know that I did appreciate her asking me. She responded that my answer had been fine. I’m glad it was for her, but it wasn’t for me. I realized that there had been no graciousness in my response. No gratitude and acknowledgement of her generosity in the offering. It was generous and it was thoughtful, even if I didn’t appreciate the food item enough to want to partake in it … even though I now view such  processed foods as garbage and (almost) evil (too much?!). Certainly a detriment to anyone’s health who would ingest them. However, there was a time, not all that long ago, when I would have said yes and gladly scarfed down two or three … in a single sitting. And then gone back for more when no one was looking.

I really did appreciate her offering me the donuts … giving me the choice. Because the flip side of that, and something I encounter all too often with “well-intentioned” folks who know I am eating a certain way and don’t understand (aka the “food police”),  are comments like: “You don’t want these, you’re vegan.” Or, “You can’t have these… you’re on a diet.” That’s the one I dislike most. First of all, it’s not a “diet,” it's a way of eating. Second, I can have anything I want … my choice as a consenting, consuming adult. And honestly, I didn’t want those donuts. I still don’t after having envisioned them and written about them in varying flavors and types. They didn’t get under my skin as they once would have. That’s what whole food plant based eating will do for you.

I’m down 52 pounds. Off one diabetes medication. On a lowered dose of meds for blood pressure. Off prescription NSAID’s for five days now and not in as much pain as I would have thought. Off cholesterol meds and no longer “craving” donuts or other unwholesome, processed (junk) foods. And … I can feel my xiphisternum. Yeah … I went there. Two weeks ago I didn’t even know I had a xphisternum (or xiphoid process). That’s the little bumpy place where your lower sternum meets your ribs. I thought I had found a tumor or growth but no … just my xiphoid process coming to the surface as the fat melts away. I also have these little indentations in my neck and décolletage area, around my clavicle, that I haven’t seen in years. Yup, that's what a whole food plant based no oil (WFPBNO) way of eating will do for you!

Salad for breakfast???

Definitely not the usual breakfast at my desk this morning.

It’s not a pretty picture, I know, but sometimes food is just fuel. It’s awesome when it’s more than that … delicious, beautiful, attractively plated, appropriate for the time of day you are ingesting it, etc., but sometimes you are running late for work and forgot to make overnight oats the night before. So you run to your freezer and find you are out of zucchini oatmeal muffins as well. Then what do you do?! You grab whatever you have, knowing it will be OK because anything you grab is going to be healthy since you cleaned out your refrigerator and cupboards of all junk foods months ago when you began this whole food plant based way of eating. And, if you were me this morning, this is what you had: kale and apple salad and some steamed baby Yukon gold potatoes … not normally what I would consider for breakfast, but what the heck.

I’ve never had kale for breakfast. Now, I know some people have green smoothies for breakfast that incorporate kale, but I’m really not a smoothie person. I prefer to chew my food. It wasn’t difficult to wrap my head around apples, cranberries and slivered almonds in a sweet lemon vinaigrette for the morning, but kale? Well … let’s just say it was along for the ride because of the super duper health benefits. And it didn’t disappoint. Pretty yummy! And, with the potatoes, kept me full until now ... lunch time. I just may plan on salad for breakfast tomorrow. What’s your weirdest breakfast?

Before and now ...

I thought it was time for a before and now photo ... After is still to come.

 I've still got another 50 or so pounds to go, but here's a photo from six months ago, 

before going whole food plant based, and a now photo ...

And here's a shocker ... even to me ... I don't remember being that overweight. 

Of course, there are very few picture of me at this weight because I 

hated having my picture taken. I was at my heaviest here, about 13 years ago.

No No Nightshades!

It looks like I am going to have to come up with a few more substitutes. This time for potatoes, tomatoes and bell peppers. I have decided that I need to go nightshade free to see if that will help combat my inflammation. The pain is just becoming unbearable and my doctor will not fill my meloxicam prescription anymore. I also just reordered a tumeric supplement, realizing that I have been off that for a few weeks now since I ran out and didn't reorder. Hopefully that will help because having to give up these three foods is a far more daunting task than giving up meat and dairy! One I am not really looking forward to. I actually am quite depressed about it. I love potatoes, tomatoes and peppers. I use them all the time and they help comprise some of my most comforting foods. That being said, I do realize that my relationship with food and it's roll in affording me comfort is changing, as well it should.

No more fries and ketchup!

The pain isn't the only reason, however. I have developed another inflammatory/auto-immune disease. Psoriasis. Ugh! It started in small patches on my head and just grew and grew. Now it's traveling down my forehead ... below my bangs! I received a topical medication from the dermatologist, but it really hasn't helped.

No more (tomato) pizza sauce or bell peppers!

So ... so long loaded baked potatoes, air fried potatoes ... all things potato! Adios chips with salsa ... wonderful, awesome homemade salsa with tomatoes fresh from the garden. Bye bye bell pepper pizza ... you were some of my favorites and will be sorely (no pun intended) missed.

The Science of Substitutions

If you look up substitute in the dictionary (or at dictionary.com) you will find this definition: a person or thing acting or serving in place of another.

Very matter of fact … nothing negative there. But if you look up synonyms of substitute (at thesaurus.com) these words will pop up: alternate, backup, counterfeit, imitation, makeshift, pseudo, second, simulated. Is it just me, or do all those sound kind of negative? I have discovered, however, that substitutes … that is, whole food plant based substitutes … are not negative at all. Some of them, in fact, are even better than that which they are replacing. Like almond cream, instead of dairy sour cream. Or, almond cream cheese in place of dairy cream cheese.

Right: almond sour cream
Left: Almond cream cheese and veggie spread

I have been experimenting with substitutes this week and have been pleasantly surprised. My two favorites were actually born of a mistake … or, perhaps, impatience. I was trying to make almond butter in the food processor, but after 15 minutes of noise and scrapping down the sides and very little progress toward “butter” I got irked and decided to quit. Not wanting to waste the almonds, however, I transferred my “mealy” mixture into the Vitamix, poured in enough water to puree the nuts, added some lemon juice and salt and the end result was a thick, rich, awesome almond sour cream more delicious than any dairy sour cream I have ever tasted. In fact, I would never think of spooning dairy sour cream into my mouth by itself … but this almond cream? Oh yeah!

I then took half of that mixture, added a tablespoon of my homemade powdered veggie broth mix and a few tablespoons of dehydrated vegetables to make a cream cheese type spread. These two recipes are definitely keepers, but next time I will have to write down exact amounts so that I can recreate them. Hopefully I can intentionally make them again as good as they were accidentally … so yummy on my brown rice cakes that I got from The 99 Cent Store! 

Frugal Me

I shared this post on Facebook in a plant based group last week. I wasn’t really seeking any validation or pats on the back for my penny pinching. Those who know me know that I am frugal by nature. And I embrace it! What I did want to do was just let people know that this way of eating is accessible. It’s doable even on a budget. So many people mistakenly believe that eating plant based is more expensive. It makes me sad to hear, “I’d like to eat healthy, but can’t afford it.” Yes … I have heard that more than once.

The truth is oats, wheat, corn, quinoa, beans, legumes, potatoes, vegetables, fruit and more are all less expensive than meat, dairy and processed foods. These foods are the source of my sustenance. And I love that I can eat so well and so frugally without having to use coupons! My crazy coupon lady days are, for the most part, in the past. Although I did get a really good deal today at Lucky on Quaker Oats: $1.49 each when you buy 5, plus I used two $1/2 manufacturer coupons, then had a store coupon for $2 off purchase. Making my net cost for five 42 oz. cartons $3.45 or $.69 per carton, or $ .26 per pound! Better than the bulk bins at Winco. Sorry … I digress. But seriously, eating vegan (or whole food plant based) can be really (REALLY) inexpensive. Here’s a link for some videos on YouTube that can show you just how easy and frugal it can be.

On Exercise ...

So, the other day I shared three of my new year's resolutions. I actually, however, have five of them. The other two are: 1) to lose 52 pounds, and 2) to exercise 3 times (at least) per week.

The former, given my 46 pound loss since August, should be a fait accompli. The latter, I have not yet begun. But I don't consider this a failure. I am still very resolved ... to begin soon. Until then I thought I'd share this poem I wrote some years ago about the subject.

Today I Started Exercising

(Feel the Burn)

Today I started exercising,

And, I'll tell you, it feels great.

First, I exercised willpower

As I pushed away my plate.

Then, I exercised my eyes

As I watched the morning news.

Next, I exercised patience

When the dog chewed up my shoes.

I exercised freedom of speech

When, in haste, I stubbed my toe.

Yeah, my lungs got quite a work out

After that ill-fated blow.

I stretched my creativity

Working out these humble rhymes.

Yes, I really felt the burn

Searching rhyme.com online.

Then, I exercised my neck

When, in prayer, I bowed my head

And spent some time talking to God,

Before I napped, upon my bed.

This gave my brain a real work out:

A crossword and some Scrabble.

A triple word score victory

Was mine for "psychobabble."

I'm sure all my neurotransmitters

Were on overdrive.

I sensed synapses strengthening,

Who needs aerobicize?!

This exercising isn't bad,

Yes, this fact I can avow.

Hey … I'm working out my fingers

As I type this poem just now!

Yeah, I've been training all day long,

My body's feeling quite abused.

I think I'll exercise some zzzzz's

Right now and take another snooze.

Copyright © by Jennifer Welsh

Progress Report

Well ... it's been awhile.  Can't say I've been too busy to blog. 'Cause I really haven't been.  Can't say I've fallen off the whole food plant based wagon. I have not. I made a couple detours during the holidays, but I'm in this for the long haul. What I will say, trite as it may be, is life happens. I've been rather discouraged the past few months and didn't think that my discouragement would make for a very entertaining blog. And yet, entertainment was not my focus in maintaining this blog ... this record of my journey to health. I have left out the pain, discouragement and fear that I have been dealing with the past few months on this road to recovery, but no more. I said from the beginning that I wanted to be transparent, and so I shall endeavor to live up to that.

I realized some years ago, and then again, just recently that I have lived a lot of my life in fear. That's why I've been kind of hiding out lately. After the "episode" of my last post I have continued to have concerning recurrences of irregular heart rhythm. I've been to the doctor ... a few times ... I've had an ekg and a holter monitor that showed nothing. The next step would be an event monitor, but my doctor can't get the OK from Kaiser cardiology ... and still the "episodes" continue.

One of my new year's resolutions was to stop living in fear. And while I am thoroughly resolved ... the putting into practice is a more difficult task. Another resolution for the new year was to read at least one new book each month. Currently I am reading "Anxious for Nothing" by Max Lucado ... hoping that will help with resolution #1. A third, and the most important, resolution I made was to spend time with God daily. I know that a life lived in the presence of God cannot be a life lived in fear ... there's no room.

So there's been fear ... there's also been illness --  a two week virus that knocked me for a loop. Then a broken toe Christmas Eve, and last, but definitely not least, the ever present, daily pain of arthritis and inflammation. I thought this way of eating was going to miraculously take away all that pain. It hasn't. It is less, though. I can hold on to that.

And there has been other progress. Since beginning this way of eating August 1, 2017,  I am down 46 pounds! I no longer need to take Glipizide for diabetes and I hope to be off Metformin soon. I have lowered my blood pressure medication from one pill twice a day to half a pill once a day. And my HBA1C is down from 9.8 to 7.3!

Colby Cheeze with olives
and Almond Cream Cheese spread.

I have learned that there is life (and food), and life (and food) abundant, without hamburgers and deep fried onion rings, chicken nuggets, fish tacos, cheesy quesadillas, sour cream topped baked potatoes, cheese and crackers, and bagels with cream cheese ... just some of my previous favorites.  I have also learned how to recreate or substitute those foods in a whole food, plant based, no oil (WFPBNO) way, when I get a hankering. I've learned that seeking pain relief in food is futile. And I've learned not to beat myself up ... to extend myself grace ... when I slip.  Yeah ... there's been some progress these past six months.

{Cue my theme song: "Day One" by Matthew West} Yes, it's day one of the rest of my life ... day one of the best of my life! ... again! ... always!