Day 95 -- It's The Great Pumpkin Smoothie, Charlie Brown

A few days ago, I posted some links for new recipes that I planned to try over the weekend.  I feel compelled to report back on one of those that I really enjoyed -- the Creamy Pumpkin Pie Smoothie.  Since I purchased my Nutri-Bullet, smoothies have become old hat for me.  But I prefer fruit-based smoothies. Until I saw this. It looked like a creamy milkshake.  And pumpkin is so good for you that I just couldn't resist trying it.  I'm here to report that it tasted as good as it looked.

The recipe includes a tablespoon of chia seeds.  Since I live near a small Midwestern city, I was hopeful that I might be able to find chia seeds in my local grocery store.  After all, they had flax seeds in two of the three stores that I frequent.  When I couldn't find them at my favorite store, I went to my second favorite store.  I couldn't seem to find them there either and decided to ask at the service desk.  And there they were, both packaged and in bulk!  I also tried to find harissa without any luck at either store.  I knew I was reaching with that one.

Chia seeds are high in Omega 3 which is something that I need to make sure I include in my diet.  I haven't been eating ground flax seed lately since I've been skipping my morning oatmeal and smoothies.  But chia seed has the benefit that they don't need to be ground to be nutritious, so they can be tossed in almost any dish.  I'll talk more about chia and flax seeds in a future post.  Here's the recipe for this yummy smoothie from the Oh She Glows website.

Pumpkin Pie Smoothie
1 cup almond milk

1/4 cup rolled oats
1 T. chia seeds
1/2 cup canned pumpkin
1 t.  blackstrap molasses
1/2  frozen ripe banana
1 t.cinnamon
1/4 t. ground ginger
pinch of ground nutmeg
1 T. pure maple syrup

1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.
2. Add soaked oat mixture to blender along with the pumpkin, molasses, maple syrup,  frozen banana, and spices. Blend until smooth. Add about 3 ice cubes and blend until ice cold.

Day 94 -- Eight Dollars Worth Of Beets?

How far should one go to make a good recipe?  Should cost even come into the equation when one is making something healthy to eat?  And if so, how much is too much?

These are the questions I posed to myself as I stared at the bunches of organic golden beets.  I needed two bunches.  A total of six small to medium size beets. And at $3.99 a bunch, I was torn.  I could use red beets instead, but the recipe called for golden.  And these were organic.  The regular red beets were much less expensive and non-organic . . . but they weren't golden.  Yeah, vegan world problems.  It was late at night, the store about about to close and I couldn't make a decision.  It didn't seem pathetic at the time, I swear.

I began to think of everyone else in the store and what they were buying.  A decent steak would cost at least $8.00 and provide just one meal for one person. This dish would make at least three meals for me.  And I'd already been to one other grocery store looking (in vain) for golden beets.  I started to think that maybe this was a recipe that I ought to put away until summer, when I could get golden beets from my dad's garden or from the farmer's market.

But then I decided to splurge.  After all, in my former life as a carnivore, I used to spend that same amount on a piece of salmon or a steak.  Why should I deny myself now when what I was worrying over was healthy and nutritious?  If it were an $8.00 carton of gourmet ice cream, I would have said no.  But beets -- especially organic beets -- are good for you.

So, all this to make this dish --  Golden Beet Salad with Roasted Shallots, Parsley and Orange Miso Dressing.  It's from my new favorite website -- Oh She Glows.  By the way, it was fabulous and worth every penny.  The Orange Miso dressing (I made mine with just a teaspoon of sesame oil) is heavenly.  I used regular yellow miso for that.  And I served the whole thing on top of some baby greens and herbs.  Definitely something I'm going to make again -- once golden beets get cheaper.

Day 93 -- Another Blog About A Blog

My sister, L, has a real nose for a good blog.  I'm not sure how she does it.  Maybe it's all those late nights browsing the web or maybe she just has some sixth sense, but today she steered me to a wonderful vegan blog called "Oh She Glows."

So many of the recipes look like they're exactly what I'd want to eat so the blog writer, Angela Liddon, and I must have similar taste in flood.  I was particularly interested in her Creamy Pumpkin Smoothie.  I've always thought of smoothies as fruit-based -- or made of some unappetizing greens.  But a pumpkin smoothie sounds like a liquid version of pumpkin pie.  That's the kind of veggie smoothie I can get behind.

I also copied a recipe for Cozy Millet Bowl with Mushroom Gravy and Kale.  Of course, the word gravy was all it took to pique my interest.  I'm going to try this as well, but I'll substitute quinoa for the millet, since I have a lot of quinoa in my pantry.

Who could possibly resist this?  I'm off to the grocery store and will report back after I've enjoyed both of these new recipes!

ETA:  This recipe was fabulous -- but I didn't exactly make it the way it was intended.  First of all, I lost my kale somewhere between the produce department and home.  So this became a mushroom gravy sans kale. And I decided against millet and substituted whole wheat rotini.  I topped it off with a dollop of vegan sour cream and it became Mushroom Stroganoff and it was YUMMY!  I'll definitely try this one again.  The Crimini mushrooms were so good and this was very savory for a vegan dish.

Day 92 -- Unhappy Meals

I was reading a blog yesterday about the current state of nutrition in this country and the writer harkened back to an old Star Trek episode to make a point about our diet.  The Enterprise was called in to help get critically-needed medication to a population suffering a planet-wide plague. The medication controlled the condition -- but when doses wore off, the condition would resurge, up to the point of death.  A cartel controlled the manufacture and distribution of the medication and by the end of the episode, we learn that the plague was actually an addiction.  The drug cartel addicted everyone to their drug, then convinced the people that the drug was the only way to treat their illness.  Of course, Star Fleet saved the day.

The author, Dr. Michael Katz, went on to make the point that we in this country are like the people of that plague-ridden planet. "We have epidemics of obesity, diabetes, and other chronic diseases -- fueled by ever more calories, sugar, salt, atherogenic fats, and processed starch. But we need that sugar, salt, starch, bad fat and calories -- because we've been conditioned to crave them. So we 'treat' our condition with the very stuff that created it in the first place, and created epidemic chronic disease as a byproduct."

The blog referenced an article in the New York Times, written by Michael Pollan called "Unhappy Meals."  I'm not going to summarize the article because it is something that needs to read from beginning to end.  So, I will leave you with that.  It's long, but it will open your eyes about the role of food in our lives and the control that big business wields over our diets.

Day 91 -- Three Month Anniversary!

Today I celebrate three months as a vegan!  I started this plan on December 27th in the hopes that I might finally find a way to get myself healthier in the new year.  I was optimistic and truly ready to make a major change. But I had an enormous task in front of me and I'd failed at this so many times in the past.  But this would be different.  I was going to eat a vegan diet low in fat, but I wasn't going to restrict the amount I ate.  As long as it was healthy, I was going to eat as much as I wanted.  And I was going to blog about my experiences every day.

In the past 90 days, I've discovered a lot about food -- and a lot about my own attitudes about food.  Food and I have always had a antagonistic relationship.  I could both love it and hate it at the same time.  I used food to reward myself for any number of things -- a long day, a job well done.  I'd always find some excuse to eat some high-fat, high-calorie meal and then beat myself up afterwards because of my choices.   The food I ate and the mood I was in were inextricably linked.  So when I made this plan, I walked into it wondering how I'd ever deal with the cravings, my need for all those rich, familiar tastes that I'd enjoyed for so much of my life.

What I didn't expect was that getting better nutrition and eating a more balanced diet would make the cravings almost non-existent.  I've been able to eat everything I want and I rarely feel hungry enough to fall back into my old habits.  I do miss some foods I used to eat -- cheese, most of all.  But I'm not willing to give up the progess I've made just to eat something that tastes good.  Plenty of what I eat now tastes good!  So now, when my brain plays this little game of temptation with my stomach, I'm strong enough to fight it.

I've lost 42 pounds in three months, I've lost five inches off my waistline, my acid reflux is gone, I sleep much better and I'm getting more active every day. I'm a quarter of the way to 365 days and if the next three months go as fast as the first three, then I'm in pretty good shape.  In another three months, I hope to have another 30 pounds gone.  That will be June 26th.  Summer can't come soon enough!

Day 90 -- A Fermentation Education

Everyone is talking about probiotics.  A commercial just informed me that 70% of a body's immune system is centered in the "gut".  Another article claims that the gut produces more serotonin than the brain does.  In order for the GI system to function properly, it needs the right balance of bacteria.  But with the use of anti-biotics, chlorinated water and everything else in our life determined to kill germs, we can't always maintain that balance.  That's why we should be using probiotics,  to make our gut healthier.

You can  either take probiotic capsules (which contain freeze-dried bacteria) or you can eat fermented foods which contain beneficial bacteria.  Many foods used to be fermented -- pickles, wine, sour cream, catsup.  But these days, all of those products are treated after fermentation (pastuerized) in order to kill the beneficial bacteria in them.  The best way to get probiotics is through naturally fermented foods.

Of course, there's the other side, "experts" who claim that fermented foods are bad for you, they contain too much salt, the by-products of fermentation are harmful, fermented foods aren' t as nutritious as fresh.  They believe that probiotics are just the next diet fad.  They believe that there are only a few reasons to replenish the bacteria in your digestive systems:  a course of anti-biotics, a severe stomach flu, or an intestinal disease like Crohn’s disease and celiac disease.  It seems that fermented food is almost as controversial as a vegan diet.

Until recently, I thought the only source of probiotics was Activia yogurt.  But after reading some vegan and vegetarian blogs, I noticed that many people believe in the power of probiotics or fermented food.  Since I already like a lot of the food on this list, I think I'll continue eating them while I learn more about probiotics.

Deli pickles and pickled veggies naturally fermented (no vinegar)
Fermented bean paste such as tempeh, miso and doenjang
Kimchi
Pao cai (Chinese pickled cabbage)
Sauerkraut
Soy sauce
Zha cai (Sichuan pickled mustard plant)
Artisan olives (olive bar, not canned/jarred olives)
Sourdough bread

Day 89 -- Overfed, Overweight and Starving To Death

My friend, E, passed this article along to me and I thought it was so interesting that I needed to post it here.  It's from the website Hungry For Change and the article is entitled "Are We Overfed and Starving To Death?"

The moment I read the title, it hit home.  This was me just three months ago.  I added the "overweight" to my blog title because that's exactly what I was.  I was eating way too much food but none of it was good for me.  Even through I was horribly overweight, I was literally starving for nutrition.  I ate too much processed food, too much fat and too many empty calories.  I felt miserable, sick and tired most of the time, plagued with acid reflux and other minor ailments.  I rarely got a decent night's sleep so I was also sleep deprived.  In fact, I was getting so little good sleep that I didn't remember dreaming for almost a year.

When I decided to take control of my diet, I never expected that I'd feel better so quickly.  Within a week, my acid reflux was gone.  I was sleeping better, I had more energy, I was happier and the veil of depression that seemed to hover over me was lifted.  I was regaining some measure of health.

It's been nearly three months now and I can testify that eating a diet filled with whole foods -- fruits and veggies, whole grains and legumes -- has changed my life.  I pay attention to nutrition now and when I make choices of what to eat, I do so with the knowledge that I need to feed my body first.  I no longer give into cravings or use food as a reward or a comfort.  Food is, first and foremost, fuel for my body.

I suspect that I will, for the most part, continue to eat vegan after my 365 day "experiment" is over.  But I'm not going to be so hard on myself that I can't enjoy a piece of fish now and then or a tempting sweet made with butter and white flour.  But those "cheats" will be few and far between.  This is what works for me and I'm pretty sure that it's the best I can do to improve my health.  I can honestly say that I am no longer overfed and starving to death.  I'm still overweight, but I'm working on that!

Day 88 -- Any Day Is A Good Day For Fajitas!

One of my favorite things to eat when I go out is fajitas.  I used to eat them with steak or shrimp, but now days I make them at home with portobello mushrooms, onions and red bell peppers.  I bought a packet of fajita seasoning mix and that added a little bit of flavor to my stir fry, but next time, I'm going to add my own lime juice and chili powder for a more natural taste.

One of my biggest problems in finding a low-fat vegan version of fajitas was not leaving out the meat, but finding a good tortilla.  I tried the Food For Life sprouted grain tortillas but they were kind of dry.  Then I found the Ole brand Xtreme Wellness wraps at WalMart.  The High Fiber/Low Carb variety has no fat and 9 grams of fiber in each wrap.  I found them a little soft and delicate, but I think I'm going to throw them into a frying pan next time and see if I can put a little toast on them.

They also make a corn tortilla which I want to try.  I'd like to make veggie enchiladas.  Baked dishes are something that I haven't had much of since starting to eat vegan.  Casseroles don't have much going for them when there isn't any cheese.  But veggie-filled enchiladas smothered in sauce might be pretty tasty.

Day 87 -- OMG, Kimchi! And I'm Addicted!

I wonder if Betty Ford has a program for kimchi addicts?  Yesterday, I bought my first jar of kimchi.  It was pricy -- $6.00 for a 16 oz. jar.  I found the Sunja brand at my local health food store and found out it was one of the few vegan kimchis available.  Most kimchi aficionados will tell you that the real flavor punch in kimchi comes from the fish sauce or dried shrimp or anchovy sauce.  But none of those are vegan and I don't care anyway because I like this vegan brand just fine.  But at $6.00 a jar, it's going to put me in the poorhouse.  I'll be poor, but my digestive system will be working like a charm.

Kimchi is one of those fermented foods -- probiotics -- that are supposed to be really good for your digestion.  It's also fat-free and low in calories, so warmed up with a bit of brown rice, it's a nice little light meal.  Most Korean cooks make their own kimchi, so I've decided that I'm going to give that a try.  Yes, it's supposed to make your house and your fridge smell like a garbage dump, but I have a fridge in the basement that could certainly serve as a storage facility for noxious experiments in kimchi making.

My first goal is to reproduce the Sunja kimchi.  These are the ingredients for my first batch

1 head napa cabbage
3 or 4 carrots, peeled and grated
1 small daikon radish, chopped
1 bunch of scallions, chopped
About 1-inch size of ginger, peeled and chopped finely
Coarse Korean sea salt
Crushed Korean red pepper
Sugar or agave nectar

This pdf, Heidi's Kimchi Recipe, is a primer on the process of making kimchi.  I"m going to try using my crockpot crock and a plate, then cover it with plastic wrap or the crockpot lid.  The trouble with mold comes when the veggies come in contact with oxygen, but if you cover the pot and let the CO2 escape, the oxygen in the pot will be displaced by CO2.  After the proper prep of the veggies, the kimchi needs to sit and ferment for 2 days.  Then, you drain off the salt water and pack it in jars and put those jars in the fridge, loosely covered to allow for additional fermentation.

But first, I need to fnd Korean red pepper (which my local Asian market was out of) and Korean sea salt (I'll use kosher canning salt if I can't find sea salt).  I'll let you know how it turns out!

Day 86 -- OMG, It's Kimchi!

Yesterday, I stopped at my local natural foods store while I was killing a half hour and browsed the selections.  Though I didn't have anything specific on my shopping list, I did walk out with a jar of kimchi, a Korean condiment that seems to be mentioned on a lot of vegan and vegetarian blogs I read.  My sister, L, is a big fan of kimchi and since I like hot and spicy foods, I decided to give it a try.

Kimchi is to Koreans as catsup might be to Americans.  Actually, they use it more than we use catsup as it is a main ingredient in many dishes.  It's Korea's national dish and they make over 200 different varieties.  Kimchi is made of fermented vegetables with seasonings.  The main ingredients are napa cabbage, radishes, scallions, and sometimes cucumbers.  Kimchi is used for many Korean dishes such as kimchi stew, kimchi pancakes, kimchi soup and kimchi fried rice and most families make their own, a long and arduous process that is known for leaving the house in with a funky smell.

Of course, a nation doesn't have a national dish without it causing a little bit of drama. In 1996, Korea protested Japanese commercial production of "kimchi" arguing that the Japanese-produced product (kimuchi) was different from kimchi (in particular, that it was not fermented). Korea lobbied for an international standard from the Codex Alimentarius, an organization associated with the World Health Organization that defines voluntary standards for food preparation for international trade purposes. In 2001 the Codex Alimentarius published a voluntary standard defining kimchi as "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature."

Due to heavy rainfall shortening the harvesting time for cabbage and other main ingredients for kimchi in 2010, a major spike occurred in the price of kimchi ingredients and kimchi itself. Korean newspapers have labeled this a national tragedy.  In response to the Kimchi price crisis, the South Korean government announced the temporary reduction of tariffs on imported cabbage to coincide with the Kimjang season.  Can you imagine Americans getting this worked up over hots dogs and apple pie?

My first taste of kimchi was interesting.  It's like a spicy sauerkraut/slaw.  My sister recommends that I eat it over warm brown rice.  I'm going to give that a try.  For now, I can add it to my list of new foods I've tasted since Day 1.

ETA:  Kimchi + Brown Rice = YUM!  I think I might be addicted already. With a little bit of spicy-sweet sauce on top, it's to die for!  To bad kimchi is so pricy.  Must find a place that sells it cheap.

Day 85 -- Fixated On Fat

A few days ago, I found a recipe for Iced Oatmeal Cookies on the Vegetarian Times website.  I'm always looking for good cookie recipes that are both vegan and low in fat.  This one looked so good that I spent a lot of time thinking about the two tablespoons of vegan margarine included in the recipe. Should I leave it out, should I put it in?  If I put it in, what brand of margarine is best to use?  All this worry over two tablespoons of margarine!  I began to wonder if I was becoming a little too obsessed with this new diet.

Of course, using butter is out because I am eating vegan, but the variety of margarine brands on the market are numerous.  This article, Butter Vs. Margarine: How To Choose, from the Health Magazine website outlines the trouble with selecting something as that should be quite simple.  After all, fat is fat, right?  Not so true, I learned.

Butter is easy.  It contains milk -- cream more specifically-- and sometimes a little bit of salt.  It's solid at room temperature all on its own, due to the saturated fat it contains.  Then there are all kinds butter variations that make the butter softer at room temperature.  Sometimes other healthier ingredients are mixed with butter (like air or olive oil or gelatin or water) to reduce the amount of saturated fat and cholesterol and lower the calorie count.

Margarine was developed in France in response to a butter shortage.  Instead of animal fat, it's made out of vegetable fat.  The problem with vegetable fat is that it isn't naturally solid at room temperature.  Or even when refrigerated.  In order to keep it solid, margarine needs to be hydrogenated, which creates trans-fats which are bad for the heart.  There are margarine brands that are made without trans-fats, like Promise, Earth Balance and I Can't Believe It's Not Butter.  Finally, like butter, margarine can contain additives just like butter, that make it healthier in terms of heart health.

As for baking, the article recommends using a solid stick of trans-fat free margarine instead of butter.  So, I picked up a package of Earth Balance from my local supermarket and plan to make these cookies tomorrow.  After all this decision-making, here's the cookie recipe!

Iced Oatmeal Cookies

Makes 24 cookies

To keep the icing for these chewy morsels from cracking, spread it on while the cookies are still hot. Applesauce helps trim the amount of margarine needed, and flaxseed meal stands in for eggs.

2 Tbs. flaxseed meal

1 cup oat flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ tsp. ground cinnamon

2 Tbs. vegan margarine, softened

½ cup light brown sugar

¼ cup sugar

¼ cup applesauce or prune purée

1 tsp. vanilla extract

1 ½ cups old-fashioned oats

½ cup raisins or dried cranberries

Icing

¾ cup confectioners’ sugar

2 Tbs. lemon juice

To make Cookies:

1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.

2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture with spatula or wooden spoon. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.

3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.

Meanwhile, to make Icing:

4. Whisk together confectioners’ sugar and lemon juice in small bowl until smooth; Icing should be thick, but spreadable. Gently brush Icing on hot cookies with pastry brush. Cool 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container.

Day 84 -- Taking The Dairy Out Of Dairy Products

A few days ago, I ventured into the realm on non-dairy dairy products.  Those dubious substitutes for cheese and sour cream and cream cheese usually made out of soy.  I haven't found an application for the Daiya cheese I bought . . . yet.  But now I'm in need of soy sour cream for a dish I just made.  After all, what is a goulash or a paprikash without a blob of sour cream on top.

Hungarian goulash has always been a favorite dish of mine.  Made with big chunks of beef, sauteed first in olive oil, then simmered in a sauce of tomatoes, onions and paprika.  Served over buttered egg noodles and topped with cold sour cream, the dish is to die for.  Take away the meat, the sour cream and the egg noodles and there's not much left there.  But when I found this recipe, for Mushroom Paprikash, I decided to see if there was any way to capture that taste again -- without the meat and dairy and eggs.

The recipe suggests that you cook the sauce and then refrigerate overnight to let the flavors develop.  So, in the meantime, I'm trying to find a decent substitute for egg noodles and sour cream.  I have some whole wheat fettucine that would probably do, but I'm thinking maybe mashed potatoes might be even better.  The recipe calls for noodles, gnocchi or fried polenta, and since I've never made gnocchi or polenta, I'm left with no bottom for my paprikash.  So, potatoes it will be.

As for the sour cream, I'm afraid that I'm not going to have a huge selection to choose from, unlike the twenty different varieties available in the "real" dairy case.  So, I'll let you know tomorrow how today's dish turned out.  Meanwhile, I'm eating Brussels Sprouts and Shitake Mushsroom soup, homemade Red Pepper and Sun-dried Tomato Hummus, and Roasted Vegetable Sandwiches.

ETA:  I bought some Tofutti Sour Supreme and topped off my Mushroom Paprikash with it and it was really good.  This non-dairy sour cream tasted very much like the dairy version.  A great substitute! 

Day 83 -- I Want Candy!

So it's been 83 days since I've eaten a piece of candy.  And tomorrow, it will be one day since I've eaten a piece of candy -- or two or three.  I won't go into details of how the candy came to be in my bag, only that I didn't buy it for me.  The offending brands?  Tropical Flavor Starburst and Hershey's Mini chocolate bars.  Specifically, I ate five Starburst and a bite-size Hershey's Special Dark chocolate bar.  At the time of the crime, I didn't know if these were vegan or not and I didn't really care.  Candy should always be exempt from all dietary categorizations.  It's candy!

I could have done without the candy.  It wasn't that I was desperate for chocolate or sugar.  I just caught myself in a rebellious moment.  Why can't I have a piece of candy if I want one?  My vegan diet did cross my mind.  I knew dark chocolate sometimes didn't include dairy.  But I suspected that the Starburst contained gelatin.  But I didn't care!

In the end, this wasn't about the candy or my vegan diet.  Over the course of these 365 days, I'm learning that maintaining such strict control over my diet isn't always the healthiest attitude to have.  I'm eating vegan for health reasons and five Starburst and a bite-size dark chocolate bar are not going to put me into cardiac arrest.  And while we're on the subject, I also ate vegan sushi rolls with avocado -- which I'm not supposed to eat either since avocado is so high in fat.  So it was a either a really bad day -- or a really good day, depending upon your point of view.

I'm choosing to see my little candy crisis as a good thing.  Eighty-four days ago, I would have eaten a half bag of chocolate (and I don't even like chocolate!) and more than a handful of Starburst.  I enjoyed the few pieces I ate and that was enough.  I was able to stop before eating an amount that was unhealthy.  And after my debauchery, I don't feel guilty AND I've lost a total of 40 pounds since the first of the year.    

Day 82 -- To Cheese Or Not To Cheese, That Is The Question . . .

Why am I so obsessed with cheese?  It's the one food that plagues my mind as a newly-minted vegan.  It's the most important ingredient in so many of the foods I love -- pizza, mac and cheese, numerous casseroles including my favorite hash brown potato casserole.  And it plays a valued role on the sub sandwich right alongside the meat.  The problem is, there's nothing to replace it on the vegan side of the aisle, at least I don't think there is.

When I was grocery shopping earlier in the week and happened upon vegan shredded "cheese".  As an impulse buy, I tossed it in my cart.  Now, it's sitting in my refrigerator, like a ticking time bomb, and I'm not sure what to do with it.  I've pretty much convinced myself that it isn't going to taste anything like real cheese, so why even bother trying it?  But I did waste almost five dollars on the bag, so I really should make an attempt, right?  But everything I've read warns me off -- vegan "cheese" is just not worth eating.

Added to the taste issue is the fat issue.  Vegan "cheese" doesn't mean low-fat cheese.  Yes, it is lower is cholesterol, but the fat content is still pretty high.  So that's another reason I shouldn't eat it.  And then there's the little label on the bag that says "Melts and stretches!"  Now, I'm smart enough to know that the reason cheese melts and stretches is because of its fat content.  Low-fat dairy cheese just kind of sits there like a blob.  So what have they had to do to soy to get it to melt and stretch???

One ounce of dairy cheddar cheese is 100 calories with 8.1 grams of fat and 21 mg of cholesterol.  The vegan substitute has 90 calories per ounce with 6 grams of fat and no cholesterol.   From a calorie standpoint, there really isn't a substantial difference.  And this is where the "why bother" attitude comes in.  My attitudes about my veganism are not rooted in moral and ethical beliefs, especially when it comes to dairy and honey.

For now, the cheese is going to sit in the fridge.  Luckily, it also freezes, so when I grow tired of seeing it in the fridge, I can move it to a dark corner of the freezer.  Maybe I'll just leave it there for the whole 365 days as a reminder to myself that there are things that I have to sacrifice for my health and well-being.  Cheese is one them, I guess.  

Day 81 -- Resistance Is Not Futile

Last night, I went out with co-workers after a day-long event.  We went to a local sports bar/restaurant for drinks.  Of course, after a long day, I was ready for a good Bloody Mary (the perfect vegan cocktail) but I also prepared myself for the onslaught of cheesy, deep-fried treats that were sure to arrive at the table.  Would I be able to resist?  The last time I went out, I did indulge in chips and salsa and a real meal, without the meat and dairy, of course.  But this time, I was really, really hungry.

Luckily, my Bloody Mary came with a dill pickle and olives, so I did have a little something vegan to eat. And the place was terribly busy, so the food took a long time arriving. Would I indulge or not?  The question kept running through my mind and I realized that I really didn't have to make a decision any more.  I had no intention of eating anything.  I didn't need to, I didn't want to, and I really wasn't feeling tempted at all.

Had there been something available that fit my vegan eating plan, I probably would have eaten, but there was nothing on the menu that looked good, not that I took much time to search.  In truth, I walked in knowing that there wouldn't be anything healthy to eat so I just decided to wait until I got home to eat.  I didn't feel deprived nor was it uncomfortable while everyone else was eating and I wasn't.  I did look at all the food and was surprised at my reaction.  None of it looked very appealing.  And this from someone who dreams about cheese!

When I think about the future, I suspect that there will be continuing challenges.  But as time passes, these challenges seem to be less and less important.  Do I really care about eating nachos loaded with cheese?  At one time, I would have answered yes.  But food has a different place in my life now.  It's nutrition -- not entertainment, not comfort, not reward.  Strange how that's all changed and in such a short time. 

The Perfect (Vegan) Bloody Mary

4 TB grated horseradish, plus additional for garnish

1 TB Tabasco sauce, plus additional for garnish

1 TB Worcestershire sauce

1/2 teaspoon(s) celery salt (optional)

15 grinds black pepper

1 1/2 quart(s) (one 46- to 48-ounce can or bottle) tomato juice

Juice of 1 lemon or lime

Up to 2 ounces vodka per serving

Celery, trimmed to 6-inch lengths, for garnish

Lemon or lime wedges, for garnish (optional)

Make the Bloody Mary base: Combine the horseradish, Tabasco, Worcestershire, celery salt (if using), pepper, and tomato juice in a pitcher and stir well. You can make the base a day in advance. Regardless of how far in advance you make it, chill it in the fridge until just before you make the drinks.

Just before serving, add the juice of half a lemon or lime and stir. Taste and add more citrus juice as necessary.

To serve, fill a glass (at Five Points we use a pint glass; you could also use a wineglass) with ice, add up to 2 ounces vodka, and top with the Bloody Mary base. Serve with a trimmed celery stalk. Have additional horseradish, Tabasco, and small lemon or lime wedges available to guests who want to add additional seasoning to their drinks.

Day 80 -- When Life Interferes With Blogging -- And Eating

Yes, I do have a life.  A life that sometimes gets in the way of sitting down and writing this blog.  Though it will be posted as my Friday blog, I'm actually writing it on Sunday afternoon.  Thankfully, Google blogs work as a little time machine and I can go back in time and pretend that I've been posting every day for eighty -- yes, eighty! -- days.

Along with blogging, cooking also takes a backseat.  But eating doesn't.  This last week, I learned that the best way to get through the busy times, is to pack and go.  Fruit works best, of course.  But one of the great things about vegan dishes is that they don't need to be refrigerated.  I can pack a grain salad or veggie sandwich in my bag and eat it three or four hours later without having to worry about it spoiling. Without eggs, diary or meat, the chance of food poisoning are pretty slim.

So now that I'm packing a lunch, or dinner, I think I'm going to have to find a suitable lunchbox.  Something fashionable that will hold a Thermos.  Maybe Wonder Woman.  I wonder if she was a vegan?  Anyone know?    

Day 79 -- What Am I?

When it comes to labels, I'm not fond of them -- unless they're on my little bottles of spices.  But I've noticed that I've used the label "vegan" a number of times lately.  It's strange how, of all the things we can be defined as, one of those things is what we choose to eat!  Food is food.  I don't feel threatened by people who eat chocolate, even though I'm not a huge fan.  But when I tell some people that I'm eating vegan, they look at me like I just told them I eat baby kittens.  Which is funny because kittens would not fit into a vegan diet!

So, I started to think about how many different labels come along with eating vegetarian and vegan and I found all of these.  And then, my sister and I decided to add a few more of our own.  I'm not sure where I'm going to land in the end.  Right now, I'm a Honey Boo-Boo vegan.  But in a year, I might be an Ovo-Lacto vegetarian.  Or a flexitarian.  Who knows?  A least I have this list of labels to choose from.

Ovo vegetarian -  includes eggs but not dairy products.
Lacto vegetarian - includes dairy products but not eggs.
Ovo-lacto vegetarian (or lacto-ovo vegetarian) - includes animal/dairy products such as eggs, milk, and honey.
Vegan  -  excludes all animal flesh and products, such as milk, honey, and eggs, as well as items refined or manufactured through any such product, such as bone-char refined white sugar or animal-tested baking soda.
Raw vegan - includes only fresh and uncooked fruit, nuts, seeds, and vegetables. Vegetables can only be cooked up to a certain temperature.
Fruitarian - permits only fruit, nuts, seeds, and other plant matter that can be gathered without harming the plant.
Sattvic (also known as yogic)-- includea dairy (not eggs) and honey, but excludes anything from the onion or leek family, red lentils, durian fruit, mushrooms, blue cheeses, fermented foods or sauces, alcoholic drinks and often also excludes coffee, black or green tea, chocolate, nutmeg or any other type of stimulant such as excess sharp spices.
Buddhist vegetarian-- Different Buddhist traditions have differing teachings on diet, which may also vary for ordained monks and nuns compared to others. Many interpret the precept 'not to kill' to require abstinence from meat, but not all. In Taiwan, su vegetarianism excludes not only all animal products but also vegetables in the allium family (which have the characteristic aroma of onion and garlic): onion, garlic, scallions, leeks, chives, or shallots.
Jain vegetarian -- includes dairy but excludes eggs and honey, as well as root vegetables.
Macrobiotic -- mostly of whole grains and beans.

And for those white meat eaters
Pollotarian -- Eat chicken or other poultry, but not meat from mammals, often for environmental, health or food justice reasons
Pescetarians -- eat fish or other seafood, but not poultry or red meat from mammals.
Pesce-pollotarians -- Eat fish and poultry, but not red meat from mammals.

And for those vegans and vegetarians who sometimes stray:
Flexitarian - a semi-vegetarian or someone who eats veggies and occasionally eats meat

And then, for those who eat everything?  They really don't have an -arian label.  Ominvore I suppose fits the bill.  But then, there are these new labels that are sure to come into fashion.  Thanks, L. and N. for the help!

Honey Boo-Boo Vegan -- a vegan who rebelliously eats honey
White trashatarian -- all dishes must include one of the following:  marshmallow fluff, Velveeta or condensed soup
College Studentarian -- exisits on ramen noddles, popcorn and Spaghetti-Ohs
Seven-Elevenarian - eats everything from 7-11 and only after 8 pm while watching TV
Bachelortarian -- Breakfast: Coffee and donuts, Dinner: Sandwich/Frozen Pizza and six-pack
Breatharian -- based on the belief that food is not necessary for human subsistence (this is actually real!  Look it up!)

Day 78 - Tropical Fruits -- Pineapple, Part Three

More on my survey of the tasty and healthy pineapple!  The pineapple is a tropical fruit which originated  in southern Brazil and Paraguay and is now grown in many tropical areas, especially in Hawaii.  The health benefits of eating pineapple are numerous.  Here are the top ten.

1) Pineapple is a rich source of vitamin C and contains antioxidants that  protect against cancer.  It also contains bromelain enzymes which slow down the growth of cancerous cells
2) Pineapple reduces the risk of hypertension. because it contains high amount of sodium and  potassium.
3) Pineapple is a natural remedy for angina because it improves the blood circulation in narrowed arteries
4) Pineapples reduces the risk of blood clots and prevents heart attack as it is rich with the bromelain enzyme
5) Pineapple is very efficient in treating arteriosclerosis and anemia
6) Pineapple helps in building up strong  healthy bones. Because it is rich with manganese and minerals (necessary for building bones) it is used  to treat rheumatoid arthritis.
7) Pineapples prevents plaque and gum diseases as it is rich with  vitamin C.
8) Pineapple accelerates the healing of wounds and it keeps skin soft as it contains enzymes that make skin elastic,  It also cures infected tissue resulting from injuries and reduce brown age spots
9) Fresh pineapple juice is a natural remedy for cold and flu as it is  rich with vitamin c more than orange juice drinking 3 cups of pineapple juice helps a body to recover from  the flu.
10) The bromelain enzyme in the pineapple is helpful in digestion, reduces bloating, nausea, constipation and irritable bowel syndrome symptoms.

And if that isn't enough, pineapple is helpful in removing intestinal worms, is great for the brain and memory loss, is a diuretic and a good source of manganese,which helps produce energy and is helpful in preventing goiters.

I found this vegan Pineapple Upside-Down cake that looks like it would be fun to make!  It's fat-free, too.


Nearly Fat Free Pineapple Upside Down Cake


Topping
1/3 cup brown sugar
2 tablespoons corn syrup
1 tablespoon lemon juice
1 (16 ounce) can pineapple slices
maraschino cherries

Cake
3/4 cup cake flour
1/2 cup whole wheat flour
1/4 cup cornstarch
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2/3 cup soy milk
egg substitute for 2 egg whites
1/3 cup corn syrup
1 1/2 teaspoons vanilla

Directions:
Preheat oven to 350 degrees F.  Lightly spray a 9-inch round cake pan with oil.  Stir together brown sugar, 2 tablespoons corn syrup and lemon juice. Pour into pan, place in 350 degree oven for 3 minutes until sugar is melted.. Arrange pineapple slices in pan with a cherry in the center of each ring.  In a large bowl, combine the dry ingredients.  In a small bowl, beat sugar and milk together to dissolve sugar, then add remaining ingredients and mix.  Add wet ingredients to dry and whisk until smooth.  Pour over pineapple topping.  Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.  Let stand for a few minutes before loosening the edges and inverting over a serving plate.

Day 77 -- Tropical Fruits -- The Pineapple, Part Two

Since I'm ruminating on pineapple, I decided to post two very non-vegan pineapple recipes in honor of my childhood.  These two non-vegan recipes are from my mother's collection and I mentioned them in my last blog post.  In my next post, I'll address the health benefits of pineapple and post a recipe for vegan Pineapple Upside-Down Cake.

Gelatine Salad
2 packages of Jello, lemon or lime
1 pkg cottage cheese (16 oz)
1 c. salad dressing (Miracle Whip)
2 c. hot water
1 c. canned pineapple (crushed)
2 c. thick cream (heavy cream)

Dissovle Jello in hot water.  Cool.   Add salad dressing to cottage cheese and mix with beater until smooth.  Add his to gelatine mixture along with sald, pineapple and cream.  Pour into mould and chill.

(Note:  I copied these directly from recipes my mother had written out.  The info in parens it mine.  This isn't a low cal Jello salad by any means.  But it really was yummy)

Pineapple Refrigerator Cake
1/2 lb. vanilla wafers, butter cookies or graham crackers
1/2 c. butter
1 1/2 c. powdered sugar
2 eggs

Roll wafers into crumbs and put half of them in bottom of 12" x 8" x 2" pan.  Cream butter and sugar.  Add eggs one at a time and beat until smooth.  Pour mixture over crumbs.  Whip 1/2 pint cream.  Add 1 can (9 oz.) pineapple, well drained.  Pour over first mixture.  Cover with rest of crumbs and put in refrigerator over nite.

(Note:  This contains raw eggs.  Back in the 1960s, I'm not sure anyone worried about eating recipes with raw eggs, but we do now, to proceed at your own risk!)

Day 76 - Tropical Fruits -- The Pineapple, Part One

Pineapple is one of those fruits that have always been around.  Even though it's a tropical fruit, Dole has made sure that everyone in the U.S. has access to it, either fresh or canned.  I can remember as a kid eating a bowl of Jello with pineapple tidbits.  My mom made a wonderful pineapple upside down cake and a Jello mold that featured cottage cheese and canned crushed pineapple.  And then there was her pineapple torte with the graham cracker crust that was dessert for a special occassion like Christmas or Easter.

This recipe, from Vegetarian Times, is a very simple way to eat pineapple, sprinkled with a bit of sugar and ginger and chili powder, then broiled.  I left out the oil and it was just as tasty!

Spicy Glazed Pineapple
Serves 6
30 minutes or fewer

A ginger glaze that gets caramelized under the broiler adds a completely new dimension to sweet-tart pineapple. Feel free to try this technique on other firm sliced fruits such as mangoes, peaches, nectarines, grapefruit, or bananas. Serve with a fruit or coconut sorbet or granita.

12 rings fresh pineapple
6 Tbs. grapeseed oil
¼ cup. turbinado sugar
1 tsp. ground ginger
1 tsp. kosher salt
½ tsp. chili powder

1. Preheat broiler. Spray broiler pan with cooking spray. Arrange pineapple rings in single layer (this may need to be done in batches).

2. Stir together remaining ingredients until combined, and brush each pineapple ring with glaze mixture.

3. Broil pineapple 3 minutes, until fruit begins to brown. Rotate tray, and broil 2 to 3 minutes more, or until each pineapple ring is caramelized.

Day 75 -- I Am Not Alone

Since I've started eating vegan, I've been surprised at how many friends and acquaintances are eating (or trying to eat) a plant-based diet.  I just casually mention my change in diet and invariably, the person I'm talking to will tell me about their plans to eat vegetarian or vegan in the future or their current eating habits which are plant-based.  It seems that many people are coming to the conclusion that the Standard American Diet (S.A.D.) is not for them.

I decided to do a little bit of internet research about vegetarianism and veganism and see just what percentage of the population eats a plant-based diet.  It's estimated that approximately 1% of the world population is vegan.  And the population seems to be growing in the U.S.

In 1971, 1 percent of U.S. citizens described themselves as vegetarians. A 2013 Public Policy Polling survey found 13% of Americans identify as vegetarian (6%) or vegan (7%).  This is up from the previous year in which a 2012 Gallup poll found 5% of Americans identify as vegetarian and 2% as vegan.   A 2008 Harris Interactive poll found that 10% of adults "largely follow a vegetarian-inclined diet," with 3.2% following a vegetarian diet and 0.5% identifying as vegans.  A 2000 Zogby Poll found that 2.5% of respondents reported not eating meat, poultry, or fish; while 4.5 percent reported not eating meat.

Vegetarian Times has a good article called Vegetarianism In America that gives more statistics.  It's nice to know that I'm part of a growing population.  Maybe like the coffee craze that put a Starbucks on every corner, the vegetarian/vegan "craze" will put a vegetarian/vegan restaurant at least on every other corner.

Day 74 -- Going Green

Why is this plaguing me so?  It's not that difficult to eat greens.  But I always seem to have trouble folding them into my diet.  Today, I had greens for the first time in at least a couple weeks.  And I've noticed that when I eat greens, the weight seems to melt off, so why isn't that a good enough reason to include them in my daily diet?  Here are my top five reasons, in no particular order.

1)  Greens don't taste good alone.  They need to be mixed with other ingredients.
2)  They get slimy in soups and hot dishes, unlike most other veggies which hold up well in cooked dishes.
3)  They don't have a taste that really appeals to me -- except for arugula, which I love.
4)  They don't last very long in the fridge, so I usually have a decomposing selection to choose from when I finally do get around to putting them in a dish.
5)  I only really like to eat them on sandwiches and you can't stuff a full serving on greens on a single sandwich.  And I don't eat a lot of sandwiches.

I'm just making excuses and my goal for this next week is to eat at least a handful of greens every day.  To mix them into my grain salads and to put them on sandwiches.  To remind myself why they're so good for me and how helpful they are in shedding weight.  So this is my Sunday resolution.  On Day 81, I hope to report that I'm doing better in this regard.

Day 73 -- I Like Sandwiches!

One of the things that I don't eat much of in my new vegan lifestyle is sandwiches.  Sandwiches have always been made of meat, cheese and bread, and maybe some mustard and mayo.  But I've found some decent bread alternatives, that it's about time I started adding sandwiches back into the mix.  So tonight, I roasted up some red onions, red peppers and cauliflower slabs and then put them on a whole grain bun with some roasted red pepper hummus and some sliced black olives.  It was heaven!  Who needs roast beef and cheese?  I drizzled a little balsamic over the veggies before I put them in the oven and that added a nice tang to the sandwich.

I wish I had a place to get some really good whole grain baguettes because that would make the sandwich even better.  For now, I'll just have to do with my Ezekial bread or my little Brownberry Ovens whole grain sandwich flats.  Toasting the bread makes enough crunch to hold up to the softer roasted veggies.  And next time, I'm going to put some greens on the sandwich.  I promise!

ETA:  I didn't realize that Day 73 puts me exactly 20% through my 365 day year.  Wow!  It's hard to believe that I've gotten that far.

Day 72 -- Blogging About Blogs

When you go from eating the Standard American Diet (SAD) to eating vegan in the course of a day, it does take a bit of research.  One of the most interesting activities is -- no, not exercise -- searching for good recipes on the internet.  I have some favorite blogs, but I just discovered a blog about vegan blogs!

The blog "Best Vegan Blogs" is a great resource for searching out information, recipes, and just general support for maintaining a vegan lifestyle.  I need some new recipes!  I'm falling into a rut, though it is a tasty rut.  So, tonight, I'll find one new recipe from a vegan blog and cook it this weekend.  But I'm still cooking my Brussels Sprout and Shitake Mushroom Soup.  And my Sweet Potato and Black Bean Chili.  I don't want to climb out of my rut too fast.

Day 71 -- Unhealthy Healthy Eating

Is it possible to follow a healthy eating plan and still be eating in an unhealthy way?  I think it might be.  And I think, lately, that's where I've been.  I'm carefully following a vegan diet, yet, becaue of my schedule, I haven't been achieving the right balance.

I eat no added fat, no meat, no dairy.  I'm losing weight, which is a huge part of getting healthier.  But lately, I've been existing on lots of veggie burgers on whole grain buns.  I've been skipping breakfast because I have things to do in the morning.  I haven't been eating greens, or food with lots of veggies or legumes in them.  I'm getting enough as far as grains go, and I have been eating a piece of fruit every day.  But in the whole scheme of things, I don't feel like I'm focussing on a good balance.

So even in the midst of this change to a healthy lifestyle, I've discovered that there's still work to be done.  When I don't have time to cook (or I just don't feel like cooking), I have to force myself to eat better.  I need to grab a salad and some fresh veggies along with my veggie burger.  I need to eat more fruit.  I have to drink more water and make sure to take my vitamins.  I know I can make better choices.  Tomorrow, I'm going to do some cooking and get myself back on track.  And, I'm going to eat some greens.  I swear I am.

Day 70 -- The Anatomy Of A Craving

Nothing kills a diet faster than cravings.  My new vegan eating plan has, for the most part, gone quite well.  I'e enjoyed most of what I've prepared for myself.  I feel healthier and I've lost over 30 pounds.  But yesterday was a bad day.  Not because I overate or ate something I shouldn't have.  It was because, all day long I was plagud by cravings.  I found myself dwelling on foods that didn't fit into a vegan diet.  Strangely eough it was sweets or fried food.  No junkfood.  I was stuck on seafood (shrimp and lobster), cheese and deviled eggs.

I suspect eating out the other night might have caused such a rush of pleasure that it caused a little imbalance in my brain.  But, I couldn't really back this up, so I decided to do a little research on what causes cravings.  This article on the Healthy Place  blog, explains common causes of food cravings.

Dieting. When you ban certain foods from your diet, you are going to crave the very foods you are trying to avoid, and may end up bingeing on those foods.

Eating out of habit. Some food cravings exist due to habit. For instance, your family may have eaten dessert every night after dinner while you were growing up. Now, if dessert doesn't appear every night after dinner, you crave something sweet.

Psychological association. Or maybe the food cravings are all in your head. The mind is a very powerful tool, and mental associations can often trigger a person to crave foods. Passing a bakery on your way home may elicit a craving for donuts, or a billboard ad for McDonald's may trigger a craving for french fries. Certain activities are also linked to food cravings. Watching movies, for example, is heavily associated with eating popcorn and candy, so just the mention of a movie can drum up a craving for junk food.

Comfort foods. Emotions can also lurk at the root of craving foods, especially if you consider certain foods "comfort" foods. If you continually reach for chocolate ice cream every time you're stressed out or upset, you may begin to associate the taste of chocolate ice cream with feeling better.

For me, I think the psychological effect of eating out and indulging in a meal that I normally wouldn't have eaten was enough to start me thinking about other foods that I'm "missing."  I'm not sure how to deal with this, so for now, I'm just going to try to ignore it and find some new recipes to cook.  Hopefully, I'll be able to work through this before going off the rails.  I'll keep you posted.

Day 69 -- Dreaming Of Summer -- And Fresh Tomatoes

Years ago, my sister, brother-in-law and I took a trip to France and spent about a week in Provence.  In early August, Provence is known for blistering hot weather.  But we were also lucky enough to visit in the midst of tomato season and in a little outdoor cafe in Gourdes, we had the most amazing Caprese salad.  For those of you who don't know, a Caprese salad is made out of sliced fresh tomatoes, sliced fresh mozzarella (the kind that comes in balls), fresh basil, aged balsamic vinegar, fragrant olive oil and a bit of salt and fresh ground pepper.  It's best served with a crusty peasant bread that you can use to sop up the mixture of tomato juice, balsamic vinegar and olive oil.

You may wonder why I'm bringing up a salad that is definitely not vegan.  First off, this would probably be one of those dishes that I'd include in my last meal.  And I certainly don't intend to go the rest of my life without eating a Caprese salad.  Even if I am a vegan most of the time, I'm sure I'll find a day or two a year when I can enjoy fresh mozzarella in a Caprese salad.

My other reason for bringing this up was to rhapsodize about tomato time in the late summer months.  There is nothing more wonderful than sweet tomatoes, warmed by the sun and eaten straight off the bush.  I can't even bear to buy tomatoes in the store this time of year because they're a weak substitute for those grown in a home garden.  This spring, I'm going to plant some tomatoes in a small corner of my perennial garden.  A pot of basil is also a necessity along with a row or two of arugula and baby greens.

With more that fifteen inches of snow piled up outside, it's hard to imagine tomato time ever coming.  But the snow will melt and the trees will bud and before I know it, Day 240 will arrive and I'll be eating fresh tomatoes.  Summer can't come fast enough.  

Day 68 -- Say Hello To My Little Friend

As I'm settling into my new eating habits, I occasionally long for something salty and crunchy to eat for a snack.  Chips are out and so is microwave popcorn with butter.  But popcorn, popped in a hot-air popper is just fine for my eating plan.  So today, I went out and bought this:

This is a Presto Hot Air Popcorn popper.  I was barely in the door before I fired it up and made a half batch  of popcorn.  And it was good!!  I gave it a tiny spray of PAM, just to get some salt to stick to the kernels and I welcomed back one of my favorite treats.  I need to make sure to buy a can of butter-flavored PAM the next time I go to the grocery store.  The olive oil flavor doesn't taste as good on popcorn.  I"m happy to have a healthy snack alterntive and I'm sure my little friend will get used often.

Day 67 -- Out To Eat -- For The Second Time

Fifty days ago, on Day 17, I went out to eat for dinner.  And tonight, I went out again.  Oddly, I dined with the same friend in the same restaurant.  But after 67 days on my new eating plan, my perspective was markedly different.

Last time, I ate a salad (that was pretty unremarkable) and brought my own dressing along.  I drank water with my meal and was happy to escape without indulging in the chips and salsa.  Tonight, I ate the chips and salsa, drank a margarita, and  ordered the portobello mushroom fajitas. Three flour tortillas, sizzling veggies with a sweet and hot "voodoo" sauce, pico di gallo, guacamole and lettuce.  No meat, no dairy, but definitely some fat.

So, how do I feel?  Not guilty.  If I only go out to eat once every 50 days, I can afford to eat like this when I do.  But now that I'm home, I am feeling some odd rumblings in my tummy.  And I'm very sleepy. It was such a treat that it was well worth the extra fat that came along with the meal.  I figure I ate about 25 grams of fat between the flour tortillas, the grilled veggies and the guacamole.  That's just over half of what someone on a 1500 calorie diet would get to enjoy.  So, overall, I came out it pretty well.  Fifty days from now, I'll be on day 117.  It will be almost the end of April and spring will be here!  A perfect occassion to celebrate completing almost a third of my year!  I'm looking forward to it.  In fact, I can hardly wait!

Day 66 -- Choosing My Battles

Since I've started eating healthier, I've also begun to pay attention to nutritional advice, supposedly from the experts.  But the more I read, the more confused I become.  Some doctors say fat is the devil.  Other's say sugar must be avoided at all costs.  And then others point the finger at salt as the cause of all our health troubles. Dairy takes a few hits along the way, too.  Add to that processed foods and pesticides on produce and BPA in food packaging and genetically modified fruits and veggies and growth hormones in meat and dairy and its a wonder there's anything left to eat!

I feel that, even though I'm trying hard to eat healthy, I'm still making so many compromises.  I can't afford to buy organic produce.  Organic red peppers are $4.99 a pound.  Non-organic are $2.49 a pound.  When I see charts like the one below, I get so frustrated.  How much further do I have to go to make sure I'm eathing healthy?

 

I guess I have to choose my battles.  Right now, I'm at war with fat.  Once I've won that war, I can step into battle against sugar and salt.  And after that, maybe I can start to focus on eating organic.  I have plenty of places to buy organic fruits and veggies.  And I already buy organic grains and legumes and canned goods when I can.  And I haven't even begun to address adding exercise to my daily routine.  Perhaps after 365 days of eating vegan, I'll have to do 365 days of eating organic -- or 365 days of getting fit.  For now, I'm going to stay on track and not worry about anything else -- for now.

Day 65 -- The Perfect Breakfast?

Breakfast is such an important meal of the day -- at least that's what all the nutritionists tell us.  People who don't eat breakfast are 75% more likely to be overweight.  I have found that if I eat a decent breakfast, I'm able to make it through the rest of the day without the usual cravings and the glycemic highs and lows.  But what constitutes an ideal breakfast?

According to an article in SELF magazine, the perfect breakfast should make up 25 to 30% of your total daily calorie intake, which for me would be between 375 and 450 calories.  And the meal should consist of 53% carbs, 27% fat and 20% protien.   My favorite pre-vegan breakfast at a local diner consisted of 3 over-medium fried eggs, hashbrowns (with butter), a medium-rare breakfast steak, an English muffin (with butter and honey), and a big diet Coke.  I can admit now that that breakfast got me as far as home and then put me right back to sleep.  It was definitely not the best way to start the day.

As a new vegan, I had been enjoying fruit smoothies for breakfast, made in my shiny new NutriBullet.  I used a combination of fresh and frozen fruit, a little soy milk, 2 tablespoons of flax seed , and greens (usually hearts of romine).  It was a good breakfast and I have to say, it's about the only way I was getting any greens.  And then I discovered Irish oatmeal.

Now, breakfast has become a cup of creamy oatmeal mixed with two tablespoons of ground brown flax seed, freshly ground in my repurposed NutriBullet.  I top it off with a handful of frozen blueberries and a drizzle of honey and I'm good to go.  So, does this breakfast meet the requirements that SELF magazine laid out for a perfect breakfast?  It has 63 grams of carbs, 11 grams of fat and 11.5 grams of protien with a total calorie count of 366 calories.  Calorie breakdown is 63% carbs, 25% fat and 12% protien.  Though it's not perfect, it isn't far off.  A little more protien, a little less carbs would be good, but I do get quite a bit of protien later in the day, so I'm pretty happy with this breakfast.  

Will this be my standard breakfast?  I don't know.  I wish there were a way to incorporate greens.  Maybe I need to switch back and forth between a green shake one day and oatmeal the next.  I have another 300 days to figure it out. I'll let you know how it goes.