Tag Archives: vegetarian

Breaking up with the Containers

After another week of being on the fix I think I have decided I’m officially done with it.  It’s a great program but it’s really just NOT for me as I just don’t feel as good on the meal plan.  The workouts are amazing and I love love them.  But the meal plan isn’t working for me as far as how I feel.  And since I decided when I started beachbody I would absolutely stop dieting for the sake of dieting I think I need to remember that.  My internet soul sister Kehau and I were on Voxer today and she talked about how she felt like it wasn’t aligned with her mind and that clicked SO much with me.  Then tonight I watched a video from Fully Raw Kristina about why she went vegetarian.  That video REALLY clicked with me.  She talks about how she started eating meat after a stint vegetarian because she felt she had to for society and because it was what everyone said she should do.  That REALLY hit home with me because I have been mentally struggling with that exact issue.

I felt amazing eating mostly vegan and eating more carbs and I know that I can find a way to reach my goals with that diet because I know many people with that diet who look like freaking rockstars.  It’s funny because when I think about the 30 day push (goal setting program) the idea is to live a life with goals in line with your priorities.  So why am I choosing to continue to pursue a goal with a meal plan that is NOT aligning with me????  Pressure to try it because it’s essentially the diet every nutritionist has given me.  Pressure because I’m ready to be at my goal weight NOW and feel like I am a pseudo fail because I’m still not there yet.  Pressure to fit in and not have to have accommodations for my food tastes.   Aside from the pressure I’m realizing that my food tastes are starting to change in not a good way.  Fresh produce doesn’t have the pop it had before and that makes me sad.

So I declare that today.  Well I guess tomorrow since I ate dinner a bit ago and am done for the day…I am going back to eating what makes me feel good and energetic.  Lots of fruit.  Some vegetables.  Lots of RAW produce.  Dinners of plant based foods.  Delicious foods that feed my soul and keep me balanced mentally unlike how I feel right now.  I also am thinking about getting the Ultimate Reset and starting with Kehau on the 30th of April.  I have done this program twice before and it is truly a life changing experience.  After all this back and forth I think I might do it to just reset mentally.  I’m going to decide probably in the next week or two on purchasing  it!

 

 

 

Maltagliati with Marinated Tomatoes

Today I’m sharing a recipe from the cookbook Meatless that I made this week and is a new favorite. It has very little cooking involved so its perfect for summer!

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What I made was actually pappardelle because my store didn’t have maltagliati. I also used half as much pasta because I didn’t even realize the large package I picked up was only half of what I needed. Honestly, I’m perfectly ok with the half amount of pasta, it was still plenty and balanced well with the tomatoes. Anyway – to the recipe!

Ingredients:
• 5 garlic cloves, thinly sliced
• 1/2 cup olive oil
• 2 lbs heirloom (I used beefsteak) tomatoes, sliced into 1/2 inch wedges
• 3/4 cup torn fresh basil leaves
• 3 tbs salt packed capers, rinsed and drained
• 2 t finely grated lemon zest
• 1/4 t crushed red pepper flakes (I used more like 1 tbs)
• 1 lb flat pasta (or 1/2 lb if you want to duplicate my recipe)
• salt and pepper

Directions
1. Combine garlic and olive oil in a saucepan over low and cook until pale golden, about 10 min. Strain and reserve the oil and the slivers. Cool.
2. Combine tomatoes, 1/4 c basil, capers, lemon zest, red pepper flakes, and 1/2 t salt in a large bowl. Pour garlic oil and slivers over tomatoes. Cover and marinate, toss occasionally for 30 minutes.
3. Cook pasta in a pot of boiling salt water until al dente, drain.
4. Add warm pasta to bowl and toss gently. Top with remaining 1/2 c of basil. Season with pepper and serve.

I really loved this dish. It was delish and even with my mods based on what the store had I think it was great. I will make this one again!

Maltagliati with Marinated Tomatoes

Today I’m sharing a recipe from the cookbook Meatless that I made this week and is a new favorite. It has very little cooking involved so its perfect for summer!

20130703-132827.jpg

What I made was actually pappardelle because my store didn’t have maltagliati. I also used half as much pasta because I didn’t even realize the large package I picked up was only half of what I needed. Honestly, I’m perfectly ok with the half amount of pasta, it was still plenty and balanced well with the tomatoes. Anyway – to the recipe!

Ingredients:
• 5 garlic cloves, thinly sliced
• 1/2 cup olive oil
• 2 lbs heirloom (I used beefsteak) tomatoes, sliced into 1/2 inch wedges
• 3/4 cup torn fresh basil leaves
• 3 tbs salt packed capers, rinsed and drained
• 2 t finely grated lemon zest
• 1/4 t crushed red pepper flakes (I used more like 1 tbs)
• 1 lb flat pasta (or 1/2 lb if you want to duplicate my recipe)
• salt and pepper

Directions
1. Combine garlic and olive oil in a saucepan over low and cook until pale golden, about 10 min. Strain and reserve the oil and the slivers. Cool.
2. Combine tomatoes, 1/4 c basil, capers, lemon zest, red pepper flakes, and 1/2 t salt in a large bowl. Pour garlic oil and slivers over tomatoes. Cover and marinate, toss occasionally for 30 minutes.
3. Cook pasta in a pot of boiling salt water until al dente, drain.
4. Add warm pasta to bowl and toss gently. Top with remaining 1/2 c of basil. Season with pepper and serve.

I really loved this dish. It was delish and even with my mods based on what the store had I think it was great. I will make this one again!

Produce Explosion

This week so far I have been throwing back veggies and fruit and water like crazy. I was feeling very run down from all the travel + social events the past week, so that made the decision to be super clean very easy.

So here are (most of) my eats the last few days.

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As you can see, I like to drink my calories 🙂 I usually don’t, but this week I decided to experiment with smoothie recipes to up my raw produce intake because chewing veggies is really annoying after a time. And to mix it up so I don’t get bored. For dinner I’ve been eating my FAVORITE recipe I’ve found since changing my eating lifestyle – black eyed pea jambalaya – with fresh fruit and veggies. So far I’m feeling much better. I ate too much cheese this weekend and I could tell on Monday morning – I was bloated and sluggish. Already feeling 100% better. I also am making sure to go to bed on time, so that is helping too. It’s a little mini reset 🙂

I am ready for the rest of the week. I’ll probably eat most of the same thing, but I have a few recipes in my hip pocket if we run out of the jambalaya. I made the hubby a casserole for lunch (there is NO way I’m getting him on board for a week of salads for lunch lol), so I may need to cook my backup recipes. I also may need to make more salad dressing!

INSANITY: Recovery Week

I finally made it to recovery week, woot!!  That means I’ve done 4 straight weeks of INSANITY.  I didn’t miss a workout and am pretty proud of the work that I did while traveling and going to quite a few social events.  So far, this round of INSANITY has been pretty different because I’m way more capable of doing the exercises.  I am getting through the warmup without stopping and getting through the workout with significantly fewer breaks.  I’m really excited because this means better results and better work.  And I’m not saying it’s easy..because it’s definitely still the hardest workout I’ve ever done.  But what’s difficult now isn’t so much the actual move, but just trying to do the move with the INSANITY crew.

My favorite workout is still cardio strength and power…but I don’t hate plyo as much anymore.  Being in better shape makes the workout more of a challenge instead of being a nemesis.

This week is core cardio and balance.  It’s called a recovery workout, but it’s not easy, just a slightly less intense pace.  Because it’s a slightly less intense workout I’m going to deviate a little from my normal eating plan to try some new things this week.  The new things being mainly pumping more fruit and veggies into my diet daily.  I’m a little run down right now with the last few weeks of traveling and parties and weddings and you know, just sitting on a Delta flight for hours on the ground after waking up at 3:30 am.  I already eat a lot, but I want to do more fresh/raw fruits and veggies.  Bigger salads, more fruit in my shakes, and more veggies in my snacks. I already made a strawberry based salad dressing, so more fruit!  I really am going to pump myself with as much natural goodness as I can this week.  I’ve been working hard on this since finishing the first Ultimate Reset and am constantly working on improving in this area.  This week gives me a chance to play around a little since it’s a little slower and hopefully try some new things that will be carried over into the crazy month 2.

I’ll post my meals and my smoothie creations that are successful in taste this week and let you guys know how it goes.  I’m hoping to see some weight loss in the form of reducing bloat, getting back on my sleep schedule, and learning a way to add more produce without feeling like I’m overeating or sacrificing the rest of my food.  I tend to get really full when I have raw produce – so the struggle is making sure I’m eating enough calories…which is why this week is experiment week 🙂  I also am going to be 100% meat and dairy free.  I’m not promising vegan because I heart eggs.  But I’ve been eating too much dairy again, so time to cut that out.

Any questions on month 1 of INSANITY?  Advice on how to eat more raw produce or great smoothie recipes for me?

Spiced Tofu with Wilted Spinach and Yogurt

I picked up Meatless during our move with some credits I had from the used book store but didn’t have a chance to cook from it until now.  I  was excited for it since it seemed to be really flavorful recipes and things that looked just yummy.  And it actually was good – so I have a new recipe to share!  I have made some serious dud recipes lately – so getting a winner, finally, was a good feeling.

So on to the recipe, which is Spiced Tofu with Wilted Spinach and Yogurt, which serves 4.  It is a delicious vegetarian dish inspired by saag paneer.  You could easily make it vegan if you have a good vegan plain yogurt to sub in as that is the only ingredient that makes it vegetarian instead of vegan.

Ingredients

  • oil
  • 12 oz firm tofu drained and pressed
  • 1 onion diced
  • minced garlic
  • fresh ginger grated
  • ground cumin
  • ground mustard
  • ground coriander
  • crush red pepper flakes
  • 1.5 lbs fresh spinach stemmed and chopped
  • 1 cup plan yogurt
  • brown rice

Okay before I begin the directions…let me tell you the budget facts.  It’s still Operation Pantry Clean out month.  I had everything for this dish already at home except for the spinach and yogurt, so this dish was VERY easy on this week’s food budget, which is one reason I picked it out.

Okay so step one is to press the tofu.  I didn’t take any pictures because I forgot, but basically, just rinse it off, put it on paper towel on a plate, put more paper towel on top with another plate, put 4 cans of beans on top and let it sit for 20-30 minutes.

While it is sitting, grab your spinach and start de-stemming and cutting.  I took the mega lazy way out – hello kitchen shears.

Once you are done with that, check your tofu time.  Once it’s done (or you are just too hungry to wait anymore) put a skillet on the stove to heat with a tbsp of oil.  While that is heating, cut your tofu into 1 inch cubes.  I never know what that means…I can’t cut cubes very well.  But I ended up with oddly shaped boxes of tofu that looked good enough for me.  Then throw them in the oil

Cook them until they look like golden brown nuggets of tofu, about 7 minutes, turning as necessary.  They are about half way done in the picture below.

Once they are all golden brown and pretty, put them on a plate and salt.

Next, heat a tablespoon of oil in a pot.  Throw in your onion and garlic (approx 3 cloves minced, but have fun) and cook until golden brown.  The book says tender, but we all know that slightly burned onions have more flavor so go for it.  Then add the ginger (approx 1 tsp…but I definitely put in more) and the other spices (aprox 1/2 teaspoon each).  I have approx because I didn’t measure anything.  I definitely put in more coriander and mustard and less cumin because my husband doesn’t like cumin much.  Have fun and play with the spices here!  You won’t mess this up, promise.  Stir the spices for about 1 minute.

Next, add the spinach and cook by stirring until wilted.  I just added a little and stirred until wilted, then added more until all the spinach was in the pot.  Once it’s all in the pot and wilted, remove from the heat and add the yogurt.  Another secret, I didn’t use a cup.  I just used that whole little container, which was about 3/4 cup.  I didn’t want to buy a $4 container of yogurt with 4 cups that would end up being wasted when that little $0.86 was close enough for me.

Add a little more salt and the tofu and stir.  Serve over brown rice.

I really really LOVED this recipe!  It was flavorful and the tofu was actually really good.  I have never actually cooked tofu before, so this was a good intro to tofu recipe.  I would definitely make it again.  It’s also fairly inexpensive if you have a well stocked pantry, which is a plus.  Pick up some tofu, spinach, and yogurt and you have dinner.  Let me know if you make it!