Sunday, April 29, 2012

Sunday Breakfast

This morning the family is packing up to head off to the beach after a homemade breakfast.
The waffles were phenom-nom-nomenal and packed a healthy punch with some Mila too.

Waffles are a family fave for breakfast, lunch or dinner so it's funny we don't have them more often but after crawling in the cabinet to reach the waffle iron we were ready for a souped up repeat these babies.

This recipe made 7 belgian waffles

2 C Gluten Free Bisquick
1/3 C Mila
1/3 C Pecan Meal
6 Tbsp Vegetable Oil
2 Tbsp Brown Sugar
1 Tbsp Pure Vanilla
3 C Milk/Vanilla Soy Milk works best
2 Eggs
Cinnamon to taste

Crushed Pecans as desired
okay, so it's not the prettiest
picture, but I wanted you to see
the color

Mix all ingredients, except crushed pecans, until the batter is a consistency you feel is ready for the waffle iron! I started with 2.5 cups of milk and added the last 1/2 cup for a smoother batter.

Add crushed pecans after pouring batter onto the waffle iron.

Cook for 5 minutes or until the steam stops rising.

As I mentioned in my last waffle post, The pecan meal makes the finished product come out a bit darker than regular waffles but they are OH SO Tasty :)

Sunday, April 22, 2012

Week Two: Eat your greens!

So another week has come and gone and it's time to convert my chicken scratch into a comprehensive blog post about my plant consumption. One which will inspire you to eat your greens and flesh out a shopping list for my bestie. No pressure (grin)
Last week's grocery cart :)

So what was special about this week? What did I do differently, you ask?
Well, although there are some carnivorous meals, I was intentional about how much animal product I allowed on my plate. I surpassed the 3/4 veggies/grains to 1/4 meat/fish rule and made meat my condiment.

I have some recipes and product reviews I'll link back here soon but for now this week's menu.

Weekday breakfasts are the same each day, our morning smoothie. This week we replaced the coconut water with aloe vera juice and added some local honey since it is allergy season. I'm not CRAZY about the aloe vera juice, but I don't hate it either.

I'm also a left-overs for lunch kind of girl. So you'll note that dinner or a portion of it the night before, becomes the basis for lunch the next day.

And Mila is still a staple (check out the link, it's new and fancy shcmancy). As it is part of our growing business, the hubs and I have been learning more about its benefits and still can't help but sing the praises of this little miracle seed. Its been a part of my diet for nearly 4 months now and  I'll save the Mila info for those who are interested... back to the week's menu


Lunch - shredded lamb and collards 
Snacks - clementines (so good this time of year) and mixed raw nuts
Dinner - Chicken thighs with sweated squash

This squash was AWESOME. I can't guarantee that it remains in the "raw" category as I didn't test the temperature but if it did manage to stay below 118 degrees, we're good. My one regret is I didn't snap a picture because it was also gorgeous. The veggies stay vibrant, don't get mushy and OH LA LA the flavor

  • summer squash and zucchini squash sliced into 1/2 inch chunks (or larger)
  • 1 bag of orange and red sweet peppers, sliced in half and de-seeded
  • 1/2 cup diced onions
  • 2 TBSP olive oil
  • Place all ingredients in a large heavy saute pan with lid, cook on low heat for 30 minutes

Lunch -  Black Bean Tacos
Snacks - Popchips and salsa
Dinner - Sweet Tomatoes (Tuesday night is family dinner out night)

  • April is Lemon month at Sweet Tomatoes and Souplantation and the Summer Lemon Tossed Salad is DELISH and Gluten Free :)

Lunch -  Leftover sweated squash with a scoop of Mila (so good even the next day)
one bag/2 servings
Snacks - Veggie chips and Salsa
Dinner - Shirataki Spaghetti

  • I was VERY impressed with these noodles. They cook up quick, have very few calories, no sugar, no gluten...a Babs Dream. We had them with fire roasted tomato marinara with a bag of fresh baby spinach leaves wilted into the sauce during the last few minutes of cooking and Al Fresco Sun-dried tomato Chicken Sausage. Why go to the trouble of a tofu noodle when you're just gonna add sausage? Remember, this is my 90% plant based plan AND these Shirataki noodles are a great gluten free option AND great for those who want pasta with out all the carbs.


Lunch - Khinoor Rice & Curry (didn't blow my skirt up) 
Snacks - Rice crackers and wasabi
Dinner - Smoothie with a scoop of Mila (Thursday night is Planet Smoothie night every other week)


Lunch -  Eggpant Marinara with Spinach (Remember I mentioned it freezes well? It does.)
Snacks - raw nuts and raisins
Dinner - Tofu pad thai


Breakfast - Large coconut water with 2 scoops of Mila
Dinner -  Kung Pao Chicken with steamed veggies

  • I didn't intentionally go for a "no chewable food" morning and afternoon, but my Mila carried me through the day, probably because I was focused on the happenings at the Central Florida Earth Fest!


Breakfast -  Gojiberry Granola Bar and Decaf Skinny Vanilla Soy Latte

Lunch - left over Kung Pao Chicken with veggies with a scoop of Mila

Dinner - UPDATE: Salad WAS on the menu but we wound up at Pizzaria Uno so I opted for an artisan pizza on a gluten free crust. It was phenom! Dried figs, tomatoes, broccoli, all drizzled in balsamic vinegar on a GF crust painted with pesto, and goat cheese for the final touch. 

So, how are you doing on your quest toward a predominantly plant based diet?
Do you have an recipes to share?
How do you "measure" your percentages? we know better we do better :)

Sunday, April 15, 2012

Week one: Plant Based Diet conversion...

Well as promised, here's the menu from my first week of transition to a 90% plant based diet.
For the first week, I didn't really TRY to do anything different, I wanted a good baseline as a jumping off point. As I suspected, the weekends have more animal product consumption than my weekdays but I think being simply being more intentional will cut that down considerably.

This week I've also noted that my stomach just doesn't feel good after I've eaten meat. My hub asked whether or not it could be the type of meat consumed...I'll be sure to keep my eye on that this week.

Last week I posted our morning smoothie recipe. This doesn't change much unless we add a new veggie to our juice or change up the berries a little.

Breakfast - Morning Smoothie
Snack - Apple slices with mixed raw nuts (almonds and pecans are my fave)
Lunch - Strawberry Salad

  • mixed spring greens, chopped asparagus, sliced strawberries, chopped celery, farmer's cheese, chopped mint leaves, sunflower seeds
Dinner - Curried black beans 
  • Dried black beans prepared according to package instructions, one can of ro-tel, a few drops of my FAVORITE hot sauce Tropical Chili Curry Delight.

Breakfast - Morning Smoothie
Snack - Apple slices with mixed raw nuts
Lunch - Roast pork with left over curried black beans with a scoop of Mila
Dinner- "Spaghetti" with eggplant marinara
  • We used spaghetti squash in place of the pasta, it cooks whole in the microwave in minutes. Saute eggplant in olive oil with 1 Tbsp of minced garlic and 1 cup of minced onion until cooked but still firm. Add one can of marinara sauce, simmer. Top with crumbled feta. The remaining marinara froze BEAUTIFULLY and gave me quick options for lunch during the week.
Coconut Curry Wrap 

Breakfast - Morning Smoothie
Snack - Apple slices with mixed raw nuts
Lunch - Leftover eggplant marinara over fresh spinach topped with some crumbled feta and some Mila
Snack - Veggie chips and salsa
Dinner - 1/2 GF curried coconut wrap with pineapple from Ethos 

Breakfast - Morning Smoothie
Snack - Veggie chips and salsa
Lunch - the other 1/2 GF curried coconut wrap from Ethos 
Dinner - Collards
  • In a large pot bring 6 cups of water to a boil, add large bag of sliced Collards, onions, pepper sauce and 1/4lb chopped bacon let simmer until greens are cooked. This made A LOT of collards so the meat amount was negligible in the finished product. It DID make them taste nummy though!

Breakfast - Morning Smoothie
Lunch - Leftover eggplant marinara over fresh spinach topped with some crumbled feta and some Mila 
Snack - Mixed nuts with m&m's blast that candy jar at work!
Dinner - BBQ Brisket, Sweet potato fries
Snack - Frozen coconut yogurt with fresh coconut shavings and mandarin oranges 

Breakfast -  I don't often eat breakfast on Saturdays because I teach 2 yoga classes in the morning
Lunch -  ugh...I was hungry and opted for the grilled franks my hub had just made (at least they were non-cured/nitrate free)
Dinner -  Steamed Mussels with tomato sauce and steamed spinach

Breakfast - One egg, two turkey sausage patties, hashbrown casserole
Lunch - Morning Smoothie (it's not just for breakfast)
Snack - cucumber slices with herbed seasoning 
Dinner - Grilled lamb with left over collards, watermelon slices

So there you have it, my first week.
After grocery shopping, this coming week already looks to be higher in the plant based ratio. My pleasant experience with Tofu in my curried wrap from Ethos encouraged me to buy some for Pad Thai this week in place of chicken and I purchased Shirataki Noodles which I've read rave reviews on but have yet to try.
I'll do better with pictures this week too :)

Tuesday, April 10, 2012

You gotta start somewhere

The next step in the evolution of Babs (that's me) is a diet that is nutrient rich and is 90% plant-based. You can read more why, here.

But here, on the GF blog, I'll chronicle my journey by means of a weekly menu and maybe even a shopping list :)

While a plant-based diet isn't necessarily GF, for this girl, it has to be so feel free to tweak as your needs dictate.

I've already started my transition and I'm keeping copious notes for next week's post but for now, it's fair that you understand my starting point, and how I'll compute my percentages.

I'm not a statistician nor is this a funded project (darn). I'm soley going about this for personal reasons that feel right physically, mentally and even spiritually so whether I eventually wind up vegan, or I may hover at the 85% mark it's my lotus to open.

By my rough estimation, my diet is currently 60 - 70% plant based.
We already juice and make vegetable/fruit smoothies 5 of 7 mornings a week
I get my essentials from Mila*, a plant based, raw, whole food.
The whole family eats intentionally vegetarian 3 to 4 times a month (I shoot for one dinner a week)

Below is the recipe I use for our morning smoothies. (for 2 servings)

Put all ingredients in blender and blend until smooth:

2 c Juice  (We juice 2x a week: carrots, apples, celery...sometimes cucumbers)
2 c Coconut Water
2 scoops Mila
1 TBSP almond butter
1 c greens (I typically used mixed spring greens or baby spinach)
6 or 7 whole, frozen strawberries
1 1/3 c frozen berries (blackberries, blueberries or raspberries)

*full disclosure, I am an independent distributor of Mila, but only became one after I experienced the benefits!