Got through day one ... Down one pound

Day one was in all honesty not too bad.  I did drink more fluids than I normally would and that can't be bad… other than the bathroom trips.  I did great during the day.  I got hungry and wanted to munch around 6-8 pm.  That is normally where my day goes all wrong.  I am a snacker and usually want to wind my day down with something to much on and a beer or glass of wine… or 2, or 3…!  

I stayed strong and avoided snacks and alcohol.  I had the vegetable dinner recommended in the 3 day refresh instructions.

The chocolate shake for breakfast was pretty good.  2nd day the steveia after taste didn't bother me so much.  The fiber sweep was gritty but not bad at all.  It had a lemony flavor!   The Vanilla fresh shake that goes with lunch and dinner was pretty good too.  I did add some cinnamon, clove, and nutmeg to my evening shake and it was like a desert!  

So far … so good!  Looking forward to the scale tomorrow morning and praying to stay strong this evening.  

Enjoy your day and stay compassionate! 

Starting the 3 Day Refresh today... Results will be in on Thursday

Needless to say with a wedding in Jamaica and then a family vacation in the Outer Banks….I have gotten a little off track on my journey to plant based health.  A little slip up here and there adds to pounds on the scale and a big feeling of BLAH!  

I am giving the Shakeology 3 day Refresh a try to get myself back on track!  This is the VEGAN chocolate that I chose.  

Breakfast is the vegan chocolate shake.  Tastes pretty good except the stevia after taste.  In my normal diet I do not use artificial sugars but for 3 days I will tolerate it.  In an hour I will do the fiber packet and for lunch the vanilla with some fruit.  Dinner will consist of the vanilla and a salad or vegetable.  

I will post my weight each morning and let you know how the previous day went for me!

Wish me luck!

Enjoy your day and stay compassionate! 

Asian Slaw

A food processor makes easy work of this yummy slaw.  If you do not have one… practice your knife skills and try to cut the veggies all the same size!  

Shredded or finely chopped… your choice… I like my cabbage shredded and the rest finely chopped. 

1 small head of cabbage cored

1 small green pepper

1/2 small red onion

1 carrot

a few sprigs of fresh cilantro (optional)

May add some red cabbage for color if you have it! 

The sauce is boss!

3 TBSP smooth natural peanut butter

2 TBSP warm water

3 TBSP seasoned rice wine vinegar

2 TBSP fresh lime juice

2 TBSP grated ginger

2 TSP Sriracha or other Asian flavored hot sauce

1 TSP soy sauce

Mix the peanut butter (I use all natural peanut only peanut butter) and the warm water to get the peanut butter softened and then whisk in the other ingredients.

Toss the slaw with the dressing and chill it for at least 1/2 hour.

I like to serve this with with black bean burgers or chick pea tenders.  It is delicious in veggie wraps too!  

As always enjoy and stay compassionate! 

California Chick (pea) Salad

This light crisp and tasty salad is perfect for summer!  Serve it on a bun, on crackers, or on a lettuce leaf and be all California fancy!

1 cup of chickpeas

3 TBSP vegan mayo

a good dash of poultry seasoning

a couple shakes of salt and pepper

1 stalk of celery chopped

2 TBSP chopped red onion

a handful of red grapes slice in half or quarters (I like a lot of grapes)

Smash up the chickpeas and add the rest of the ingredients.  Put it to chill in the fridge for an hour or so!   

I love it for an afternoon snack on woven wheat crackers with a glass of crisp cool white wine!

Meatless chicken salad… can't go wrong!

Enjoy and stay compassionate! 

Guilt Free Pancakes

Everybody loves a good fluffy moist pancake!  Here is how I make them animal/cholesterol free.

Serves 2

Your best non-stick pan is needed here!

1 tablespoon ground flax seed

3 tablespoons of warm water

1 cup non-dairy  milk (I use unsweetened vanilla almond milk… the 30 calorie one)

1 1/3 cup of baking mix (I get the one at aldi… vegan and cheaper than Bisquick)

Cinnamon (if you like it)

Unsweetened natural applesauce

Pure maple syrup  (optional)

In the mixing bowl… place the ground flax seed and the warm water,stir and let rest for 5 minutes then add the milk and baking mix.  Mix with a whisk or fork until all of the dry is incorporated… don't over mix and some lumps are ok.  It should not be like a paste.. should be pourable. So add more nondairy milk if needed.  

Let the mixture sit and rest for 5 minutes.  

Heat your nonstick skillet to a medium heat and add 1/4 cup of batter… when it starts to get bubbly on the top… sprinkle on some cinnamon to you taste and gently flip and cook through.

I serve mine topped with applesauce and a drizzle of maple syrup.  You can omit the applesauce and go straight syrup but that is too sweet for me!   

You can add other things to this mix too… like 2 TBSP oatmeal, or vegan chocolate chips… you can top it with any fruit puree you like!  You can top with sliced bananas and pureed strawberries… be creative!  

Cut them into strips and put them into your child's lunch box and give them applesauce for dipping! 

Enjoy and always be compassionate!  

Fresh Corn Salsa

Real whole food!  That is the golden ticket to better health.  I bought some fresh picked corn at the farmers market on the way home from the Outer Banks.  After I cooked it up for dinner I had two ears left.  Waste not want not!  

2-3 Ears of corn that has been boiled or steamed and cut off the cob

2 tablespoons of diced jalapeño pepper

2 tablespoons of diced red pepper

2 tablespoons of chopped cilantro

A generous squeeze of fresh lime juice

salt and pepper to taste 

Eat it with chips, on a bean burrito or chickpea taco!   Very versatile salsa!  

Whole grain, fresh, and delicious

Summer Harvest Lentil Soup

This tasty pureed soup is easy to whip up. I put all the ingredients in my rice cooker and hit the heat/simmer for 45 minutes.  You can do it in a nice soup pot on the stove for the same simmer time.  I then put it in batches in my Vitamix and puree it velvety smooth… serve with a crusty chewy bread.

This soup is light, creamy, tasty and fat free.  It is also compassionately vegan. I have used fresh garden vegetables to make it super nutritious and delicious. 

In the soup pot add the following: (cut the veggies the same size for even cooking)  

1/2 cup chopped onion

2 cloves of garlic chopped

1 cup or 1 large tomato

5 cups vegetable broth

1 1/4 cup dry lentils (I used red lentils)

1 teaspoon salt

1/2 teaspoon of pepper

1 large carrot chopped

1 large potato chopped

1/2 teaspoon dried cumin

2 tablespoons fresh cilantro

Bring to a boil then lower to a simmer.  Simmer for 45 - 60 minutes.  The veggies should be tender and the lentils breaking apart.  At this point I taste to adjust the salt and pepper.  

In 2 or 3 batches puree in vitamix or blender.  If you are not good at blending hot liquids… let it cool to room temperature before blending, it can explode without proper venting.  Garnish with fresh sweet tomatoes and cilantro. 

This is a refreshing healthy lunch or a lovely dinner appetizer.  

Lentils are high in protein and fiber.  Lentils are quick and inexpensive.