Saturday, July 4, 2020

Burrito Bowl

This burrito bowl was amazing and I don't know why I haven't thought to add sweet potato to a dish like this before. We really enjoy sweet potatoes but usually just bake them and stuff with BBQ chickpeas (or seitan on occasion). Obviously you can sub for whatever veggies you have on hand but be sure to have your starches and green veggies.

  • 1 medium sweet potato, baked, peeled and sliced
  • 1 can black beans, drained and rinsed
  • 3 tablespoon nutritional yeast
  • 1 cup wild rice
  • 1 package, reduced sodium, taco seasoning (be sure it's vegan)
  • 1/2 avocado, peeled and cubed
  • 1 cup broccoli florets, microwaved until tender but not mushy
  • 1/4 cup cilantro, finely chopped
  • salsa
  • pickled jalapenos
  • fresh sprouts


First start your rice. Cook according to package directions. I only used 1/2 cup dry rice but you can make as much as you want. Add Taco seasoning. Cook according to package directions. Just before serving, fluff with a fork. Mine had to cook for 45 minutes and then sit for 5-10.

As soon as you get your rice on get your sweet potato cooking. I washed, dried and wrapped in foil. Added to my toaster oven set at Bake @ 375F. I baked for 30 minutes then flipped it and baked until the rice was done.

I only had frozen broccoli florets. So I set them out to thaw while the potato and rice cooked. Right before assembling the bowls I popped the broccoli in the microwave and cooked on reheat for about 3-4 minutes.

Once rice is done, fluff and set aside.

I added the beans and nutritional yeast to a microwave safe bowl, give it a good stir. Cook in microwave until heated through.

To make your bowl add the fluffed rice, warm black beans, sweet potato slices, broccoli, sprinkle with cilantro. Top with avocado and salsa, finally add the sprouts. I wish I'd taken the pic before I added the sprouts so you could see all the individual ingredients. Oh well! Serve with pickled jalapenos on the side.

Enjoy!!



Tuesday, June 16, 2020

Overnight Oats with Peanut Butter & Blueberries

We really enjoy overnight oats. Make them the day before, put them in the frig and just take out and eat the next morning. You could heat these up I suppose, but we never do. I have several different ones that I make and these are one of our favorites. I normally don't eat bananas but I can have a 1/2 of a smashed banana in this breakfast dish. The ingredients below make one pint mason jar.
  • 1/2 cup rolled oats
  • 1 tablespoon chia seeds
  • 1/2 small banana, mashed
  • 1 tablespoon peanut butter (buy peanut butter that has no added ingredients)
  • 3/4 cup plant-based milk
  • 1/2 teaspoon cinnamon
  • 1/2 cup frozen blueberries

Add all of the ingredients, except for the blueberries to your mason jar.


Give it all a good stir. Be sure those chia seeds aren't clumped up.

Top with blueberries. Don't stir.


Screw on the lid to the jar and place in the frig for breakfast tomorrow. You can actually make 3 days worth and they'll keep fine.
Enjoy!


Sunday, June 7, 2020

Mary's Mini

So I've done a Mary's mini once before. I was stuck on my weight loss journey and thought it would move me along. In case you are wondering what a Mary's mini is read this blog post and this post by Dr. McDougall. I started my mini on Monday, June 1st and have been posting what I eat each day on Instagram and Facebook. I chose potatoes as my starch.

My thought is to share this information here on my blog- so let's get to it.

Monday's breatkfast Day 1 - store bought frozen hashbrowns (no oil) cooked in waffle iron.

Lunch - roasted new potatoes and steamed broccoli covered in cheese sauce.

Dinner - large baked potato covered in cheese sauce, salsa, homemade pickled jalapenos and some broccoli shoots with a side of steamed spinach and mushrooms sprinkled with a little nooch. (I baked 8-10 potatoes to have for the week.)

Tuesday's breakfast Day 2 - leftover hashbrowns

Lunch - same as Monday

Dinner - crockpot pizza potatoes with a side of zucchini/squash and onion sauteed in water with garlic.

Wednesday's breakfast Day 3 - I took a cold roasted russet (from Monday) and cut it into french fry wedges. Took the tines of a fork and scored the top, just gently push the tines into the top of the wedge. Cooked it in the toaster oven, set to toast until they started to brown. Cook about 10-12 minutes. Keep you eye on them so they don't burn. These were amazing. I did add a slight sprinkle of salt to the final product.


Lunch - last nights leftovers (same pic).

Dinner - mashed potatoes with brown gravy (apparently the gravy is not mini compliant, but it's amazing) side of boiled cabbage covered in yellow mustard and a few slices of awesome tomatoes slices.

Thursday's breakfast Day 4 - had another leftover potato turned into fries.

Lunch - leftover pizza potatoes and squash

Dinner - I made this potato leek soup (but forgot to take a pic) !
Photo from Brand New Vegan site w/recipe above
Friday's breakfast Day 5 - you guessed it fries with a sliced tomato

Lunch - these leftovers but without the tomato.

Dinner - I know I ate dinner but I have no idea what we had since I didn't take a pic or post it. I know it was some leftovers with a side salad.

Saturday breakfast Day 6 - made potato hash with a bag of Simply Potatoes potato cubes, added fresh cubed red bell pepper and cooked in cast-iron skillet til nice and brown. Add ketchup.

Lunch - leftover pizza potatoes and squash

Dinner - a leftover baked potato with cheese sauce, salsa and jalapeno (no spinach) and a small side salad.

Sunday breakfast Day 7 - oven baked fries with a sliced tomato. I love these and could eat them every morning for breakfast.

Lunch - I finished off the mashed potatoes & gravy and cabbage (no tomato).

Dinner - I'll come back and finish this post after I'm done with day 10. We will be  having freshly baked potatoes with cheese sauce, salsa and jalapeno with a side of steamed broccoli w/cheese sauce.

Monday Breakfast Day 8 - Potato Hash with homemade ketchup

Lunch - French fries with homemade ketchup and a side salad with homemade dressing

Dinner - Roasted red potatoes, sliced tomatoes and Buffalo Cauliflower with homemade ranch.

Tuesday Breakfast Day 9 - Fries cooked on toast in the toaster oven.

Lunch - Potato Soup with Green Chilies from BNV

Dinner - Leftovers roasted potatoes with cheese sauce, sliced tomatoes and Buffalo Cauliflower

Wednesday Breakfast Day 10 - I think the fries were my fav breakfast

Lunch - leftover soup

Dinner - sauteed squash and zucchini with nooch, leftover potatoes/broccoli with cheese sauce and sliced tomatoes.

I only lost 1.8 pounds and it was probably due to all the cheese sauce (but it's made out of carrots and potatoes!!!) But that put me at 60 pounds lost since October 2018. So I'm not complaining.

I hope  you have enjoyed seeing what we've eaten on the Mary's mini. It is supposed to be boring so you don't overeat. I love potatoes and find that this isn't really boring to me, but I'm seeing all types of dishes I want to cook. So I am ready for the 10 days to be over so I can make some different dishes. I'll also report how much weight I lost on the Mary's mini 10 day starch diet.

Enjoy!