Subway Salad

So last week I didn't have anything to bring for lunch and I went to Subway and got a huge salad. No meat, no cheese, just half lettuce and half spinach. Then all the other veggies except pickles and banana peppers. Used Red Wine Vinegar for the dressing. It was soooo good.

Spicy Thai Ramen

It was kind of a chilly weekend so I decided we needed a yummy soup on Sunday for lunch. I couldn't find the ramen noodles that are just noodles, not a prepackaged soup at my local store. So I used the soup packages I had in the pantry and tossed the seasoning packets in the trash. This was delicious!!!! Serves 4

Ingredients:

• 1 sweet onion, chopped
• 1-inch piece of ginger, grated
• 4 kafir lime leaves (I bought these on Amazon)
• 1 package (8 oz) baby bella mushrooms, sliced 
• 3 tablespoons Thai red curry paste 
• 4 cups vegetable stock
• 1 can full-fat coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon coconut sugar
• juice of 1/2 a lime
• 1/2 (14 oz) extra-firm tofu, cubed
• 2 packs ramen noodles

Add a couple of tablespoons of water to a large soup pot and add the onion and ginger. Cook over medium heat 2-3 minutes.

Add kafir lime leaves, mushrooms and red curry paste. Mix well and let cook 1 minute.

Add the rest of the ingredients, except for the ramen noodles and let come to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Add the ramen noodles and let cook 2-4 minutes until noodles are done. I like to break the noodles up as I add them so they aren't so long.

Give the soup a final stir.

Garnish with sliced scallions and extra lime juice if desired.

 Enjoy!!!

No more Cholesterol Meds!!!

Okay everyone, happy dance. As you know we've been vegan for 9 years. At the end of last October I decided to kick it up a notch. Although we were eating healthy and sticking to eating vegan (no cheating). I felt like we (hubby and me) were eating too much processed food. Now don't get me wrong,  I love Gardein, Field Roast, Tofurky, etc. including all the vegan cheeses. Even some ice cream. But I felt we could do better. I do a lot of reading and research and decided to go Whole Foods Plant Based No Oil (WFPBNO). I thought this was going to be a hard transition but honestly, it's not been that much different and I am reaping the benefits! My HEALTH!

To date I have lost 17 pounds!!! Today I met with my doctor to go over my blood results - I am no longer on cholesterol meds!!! I was stoked when I received my blood work copy, my over all cholesterol went from 204 to 183, my HDL (good) went from 73 to 81 and my LDL (bad) went from 100 to 78. I am beyond excited to continue on this path.

My Dr. asked what I ate and asked if I would include it on my blog so she can send/show patients a better way of eating. During the week I usually alternate Avocado Toast and Overnight Oats. On the weekend I usually cook a Tofu Scramble or Breakfast Burrito.

Today was Avocado Toast. I use Ezekial 4:9 Sprouted 100% Whole Grain Flourless Bread, which can be found in the freezer of most grocery stores.  I keep the bread in the freezer and just take out 2 slices and let them come to room temperature, top with 1/2 of an avocado and few slices of tomato. But you could top it with other things, just Google "avocado toast" for other ideas.

This is a pic of today's breakfast. I follow a lot of the Forks Over Knives recipes and this is the Overnight Oatmeal that we love. I just make it in a pint mason jar and you can make 4 at once. That keeps Jack and I in oatmeal for 2 days. 

Lunch, as a general rule, is leftovers from the night before. Dinner is usually something that I can whip up after I get home from work. Friday night I made the Brand New Vegan's Cauliflower Tacos and they were amazing.

It is so easy to cook my dishes without oil. Instead of putting oil in your pan to saute your onion and garlic prior to making your dish, just add a tablespoon or two of water or vegetable broth to the pot.  Then proceed with your recipe.

There are many recipes on this blog and yes a lot of them use processed products. But I am hoping to remake them without those products and re-post them.

I am posting all of this in hopes that it will encourage you to eat a healthier diet for yourself. You are worth it!!!

Here are a few of my go to sites:
Forks Over Knives
Brand New Vegan
Engine 2
Clean Food Dirty Girl

Pinto Beans over Creamy Polenta

I love polenta and don't cook with it often enough. Jack and I had this for dinner one night the beginning of the month. It was delicious. If you can't find polenta you can use grits, just don't get the quick cooking kind. Basically they are both ground corn.

I always suggest that you get out all of your ingredients and prep/cut veggies prior to actually cooking. This way there are no surprises.

For Beans:

• 1 cup sweet onion, diced small
• 1 jalapeno, de-seeded and de-veined, minced
• 3 garlic cloves, minced
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes 
• 1 tablespoon maple syrup
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 bottle (12 oz) beer
• 1 package (5.5 oz) vegan bacon, cut into bite-sized pieces
• 1/4 cup cilantro, chopped
• 1/2 lime, juiced

For the Polenta:

• 1-1/2 cups water
• 1 cup plain, unsweetened almond milk
• 3/4 cup polenta
• 2 tablespoons vegan butter 
• 1/8 teaspoon salt

Garnishes:

• chopped cilantro, green onion, lime wedges

In a large soup pot saute onion and jalapeno with a tablespoon of water until soft, about 3 minutes. Add water, a tablespoon at a time to keep things from sticking.

Add garlic and cook about 2 more minutes, add water as necessary.

Add the pinto beans, diced tomatoes, maple syrup, tomato paste, chili powder, cumin and salt to pan. Stir well.

Add the beer and turn heat to medium. Simmer 20-25 minutes, stirring occasionally, until mixture is thick like chili.

Meanwhile cook vegan bacon according to package directions, until brown and crispy.

Add chopped bacon to beans and stir well.

Add cilantro and lime juice, taste and adjust seasonings if necessary.

Cook polenta. Combine water and almond milk in a saucepan. Bring to a simmer over medium-low heat. Slowly stir in polenta, be sure to whisk while adding so you don't get clumps. Simmer until polenta is thick and creamy, about 15 minutes. Stir occasionally to keep it from sticking. Add vegan butter and salt.

To serve, divide the polenta between four bowls and top with a generous helping of beans. Garnish and enjoy!