Daily Menu

People ask me what I eat everyday if I am not eating dairy (what?! No yogurt!??) or meat or processed food. Well, to tell the truth I do eat some processed sugar now and then but it makes me feel bad now that I am off it. However, I very rarely have dairy and I no longer like the texture of meat but I sure do love the salt the meat is seasoned with!

So my days usually look like this as far as food goes:

Breakfast:

• Always a green smoothie (about 20 oz. - usually enough to keep me happy for 3 hours)
• Usually some fruit
• Sometimes oatmeal or granola with a little almond milk and sliced fruit and cinnamon

Lunch:

• Always a big salad (I mean huge. It takes forever to eat. I usually read while I eat even though diet books say that is a bad habit)
• Either leftovers from dinner the night before or, hummus and toasted pitas, or homemade whole wheat bread with almond butter

Snack: Sometimes I need a snack

• sliced veggies
• fruit
• small handful of nuts
• very thin bread with almond butter and bananas
• almond date rolls - yum!
• leftovers
• cup of hot tea 

Dinner:Veggies are the main course and side dish too! I will post some sample dinner menus tomorrow. Roland (he has a secret desire to be my blog coach) has been telling me that I need to create a list of dinner ideas. He is right.

Dessert:

We hardly ever need dessert after dinner. the nice thing about this diet is that all my nutrition needs are being more than met so my body doesn't crave sugar - not even during "PMS" time (which has disappeared with this diet). But if I have the need for a goodie I will make fruit or a fruit smoothie. We also make very low fat, low sugar kettle corn.

Tune in tomorrow for dinner menu ideas!

Brussel Sprouts

As a child I thought brussel sprouts were nasty. I've been passing by the big bag of brussel sprouts at Costco for a few weeks now but yesterday my friend, Jen, told me she had fixed them for her family and they loved them.  So today I bought that bag and roasted them up and they were wonderful! Ike loved them. I was rather shocked that I liked them too.

The outside is toasty and crisp and the inside has a wonderful texture and reminded us of artichoke hearts. The roasting brings out the sweetness in the sprouts.

I got this picture off the net - We ate ours so fast that there wasn't a chance to take a picture!

Roasted Brussel Sprouts

• Enough sprouts to loosely cover the bottom of a 9x13 pan
• Olive oil (I used 1 Tablespoon but you might like more)
• salt and pepper to taste

Mix together until sprouts are lightly coated with oil. Roast in 400 degree oven for 40 minutes or so, until tender.

I served this with spaghetti squash topped with egg plant and classico tomato sauce. Roland said it was a great dinner.

TO DO

This week:

I'm will make 2 new soups and a new salad from the Moosewood Cook Book.

I will re-read The China Study.
I will DVR a show called "Good Eats"
I will put the following cookbooks on hold at the library:

• Claire's Cornucopia
• The Conscientious Cook
• Fit For Life

I will exercise one hour 5 days a week (ack!)

Looking Forward to 64

Yesterday I was invited to lunch at my friend's so I could meet her mother. Of course I loved her mother. She is a lovely woman who reminds me of a modest and unassuming Martha Stewart. She lives on 40 acres in Alabama, has raised 14 children (!), and has been on a plant based diet for 30 years. It was such a treat to ask her about how she managed to go plant based (for health reasons) at a time when doctors were telling women that formula was more nutritious than breast milk. I admired the fact that she made such a huge change at a time when no one - I mean no one! was eating plant based.

I asked her how her life would be different if she didn't change her diet and she said she would be dead. What a loss! She has 36 (!!!) grandchildren! They would miss her and she would miss them. She has beautiful skin, a bright shiny smile, sparkly eyes, and a young healthy body. She was quick to laugh and knows just about everything about nutrition. And the meal she made! An amazing "salad" called Gado Gado from The Moosewood Cook Book (which I just happen to be borrowing from my neighbor right now) was so fresh and exciting I want to make it for you all!

She gave me a little pep talk and told me to post more often and include pictures. OK. I will. And after meeting her I look forward to being her age. Delightful.

For Maxine: a picture of some of my local, organic CSA peppers that I froze this week to use in stews this winter!

Commitment

It's been 8 months now that Roland and I have been eating a plant based diet. We just returned from a great week in Idaho where we ate healthy food and worked hard outside and felt wonderful! I have often said that I would continue to eat this way even if I didn't loose weight and the last 2 months have proven that.

In the last 2 months I didn't loose any weight, mostly because I was nibbling on extra bread, nuts and the occasional goody at a party. I also stopped exercising - no good reason to stop but I did. I didn't gain any weight, but my steady 2 lbs-a-week-loss came to a screeching halt. Well, I miss that weight loss so I am going back to the Eat To Live 6 week plan which means that everyday I will try to eat:

• 1 pound of raw veggies
• 1 pound of cooked veggies
• 5 pieces of fruit
• 1 cup of beans
• 1/2 cup whole grains.

Holy cow that is a lot of food! 

Last week I cut my long hair short as a reward for loosing 50lbs. It was a big change and kinda scary to do, just like changing my eating habits! But Oh! It has been so good for me!

I love this new hairstyle and feel like it is more "me".

I already started the exercise 3 weeks ago and I am back to running 2x a week and doing a ridiculously difficult workout at the YMCA 2x a week. Already, without cleaning up my eating, I have lost 3 lbs. Exercise is key in a healthy lifestyle. Oh, but I don't always like it.

So today I go out to buy more spinach, almond milk, bananas, and hopefully some smaller workout clothes!

What I ate today before 12:00:

• Green Smoothie
• 1 cup oatmeal with raisins and cinnamon
• big leafy green salad

Planned snack:

• Pita with Hummus and cucumber

For dinner tonight:

• veggie stir fry (peppers, cabbage, onion, tofu, wild rice, seasoned with fresh ginger, garlic, Braggs Liquid Aminos, and sesame seed oil [just a bit]- so good!)
• salad
• WATERMELON (might be the last of the season - big sad sigh)

There is no way this meets the 6 week food intake requirements. It's hard to eat that much food.

You Are In Charge

If you have youngish children you are so lucky! You can feed them whatever you want! Sure they will complain and beg and maybe even refuse to eat for a while, but eventually they will eat what you feed them. Ike - my soon to be 14 year old son - complained something fierce when we started eating Nutritarian, but now he is on board and actually prefers a plant based, non processed diet (of course he will eat junk if you give it to him - duh!).

Dr. Fuhrman recently sent out this informative email:

The Five Most Dangerous Foods to Feed Your Child


1. Butter and Cheese - full of saturated fat and fat delivered chemical pollutants


2. Potato Chips and French Fries - rich in trans fat, salt, and carcinogenic acrylamides


3. Doughnuts and other trans fat - containing sweets - rich in trans fat, sugar, and other artificial substances


4. Sausages, hot dogs, and other luncheon meats - containg N-nitroso compounds that are potent carcinogens


5. Pickled, smoked, or barbequed meats - places you at risk of both stomach cancer and high blood pressure

I used to feed my kids cheese everyday, sometimes 3 times a day, thinking that they were getting good nutrition that way. I saw the ads on TV and was trying to do the right thing.  Cheese on chips was a favorite! And rolled up lunch meat filled with cream cheese! I thought that was healthy and felt like a good mom when I made that for a snack. Oh, that I could go back and do that all over again! I had no clue what I was doing.

Here is a snack that all my kids loved (I rencently tried it out on my 8 year old nephew and it was a hit!).  Sliced apples and peanut butter. Easy peasy. I am especially fond of the Costco organic peanut butter. There are only two ingredients: dry roasted peanuts and salt. My kids liked any snack that involved dipping. My nephews are big fans of whole grain crackers dipped in hummus.

While your kids are young you can help them develop a taste for healthy nutritious food that will bless them their entire life!

Me and Mr. Clinton

If I had known he was so smart I might have voted for him!



Makes me want to bite my lower lip and look like I am thinking a big thought.

Tomatillos

This is what tomatillos look like after you remove the husks. My spell check doesn't recognize the word "tomatillo".

I got a bunch of these from the CSA and had no idea what to do with them. So I made salsa (with heirloom tomatoes that were almost sugary) and the tomatillos added a nice tart flavor. And I made a green salsa. It was a winner! Great with chips, eggs, burritos, tacos, perfect on salads - just so so good! Here is my recipe:

Tomatillo Salsa

• 15-20 fresh tomatillos - remove husks

Roast whole tomatillos in large pan until they start toast a little. While they are roasting assemble the following ingredients:

• 2 garlic cloves
• 4-6 roasted mild chiles - stemmed, seeded and peeled
• 1 onion
• 1 cup water

Once tomatillos are browned add the above ingredients and simmer until tomatillos and onions are soft. Then add:

• 1/4 cup (or more) cilantro leaves
• 1 T lime juice (fresh is best)

Pulse in food processor until it reaches desired consistency (no large pieces).

I also added a little cayenne pepper that we had on hand to heat it up a bit otherwise it is a mild salsa. You may want to add salt too.

Here in Colorado Springs you can get roasted peppers at road side stands, farmer's markets, or my favorite place is the Chile Festival in Pueblo (this weekend - I want to go!). It is wonderful and well worth the trip. For $20 you will bring home a huge bag of fire roasted chilies (mild or hot, your choice) and divide it up into smaller portions to freeze and use this winter in soups, salsas, and stews. The taste is amazing and the festival is fun! Arrive at the festival hungry.

I served this salsa on burritos and salad and it was great. For dessert we had a huge bowl of fresh peaches.

Yum!

Honestly

In yesterday's post I mentioned that I've found a new ability to be honest with myself. It has been a pleasant discovery that has helped me immensely. When I was eating the SAD (standard American diet) I was completely out of touch with my body.  I didn't understand the signals it was sending. I confused cravings with hunger - there was no difference. I was consumed with thoughts of eating. I accepted fatigue as normal. I attributed pain and weakness to being 45 years old.  I had no control over my appetite. I blamed my high cholesterol on genetics. I couldn't exercise because I was exhausted.

I was disappointed that my body was failing me. I asked myself over and over "why me?" Why did I have such a hard time losing weight? What was wrong with me? And then I would feel overwhelming hunger and make Snickerdoodles.

Since I have been eating a plant based non processed diet I have whole new relationship with my body. I don't feel the urge to eat or even think about food until my tummy growls and rumbles because it is empty and needs food. And if that happens and I am not near a food source I can have a glass of water and the grumbling empty feeling is gone - sometimes for hours. When I eat I can feel the food in my body and how it affects my mood and energy. Have I ever told you about the time I felt pure anger after eating a brownie on an empty stomach? I mean uncontrollable lash-out-at-your-kids anger. Roland sent me to my room.

But mostly the honesty that I have with my body is the ability to understand and objectively look at what is going on and adjust and make myself feel better. I believe that getting rid of the SAD food allowed me to be more aware of what is going on with my body and give it what it really needs instead of a doughnut.

When I first started having cravings (yesterday's post) I felt those old feelings of confusion, fear, and loss of control creeping back. But I was able to think clearly, assess the situation and be honest enough to see why this was happening and then decide that I would make a change and get back on track.

I'm happy to "give up" Coke, pastries, prime rib and cheese for that honesty. It's a good trade.

Confession

I've suddenly started craving junk food. Well, not suddenly. It's been a gradual process of having a little nibble of this and a taste of that. And "suddenly" I find myself walking right past 100 lbs of produce to stand in front of my pantry looking for something (chocolate cake? Cheetos? they aren't there- thank heavens!) to satisfy this surprising craving. It surprises me because up to this point I have had no cravings at all.

I've been confused by these cravings and a little disappointed in my body that it would "suddenly" trick me like this. But, one thing I have gained in this quest for health is the ability to be much more honest with myself. So I took a good long look at what was happening.

Could it be possible that a few little daily mouthfuls of sugary salty fat could create such strong cravings? Yes.

I want those cravings gone - banished back to 2009. I know how to do that - I have to walk that veggie line. Fortunately, I've only indulged in sugar, processed grains, and extra fat so I don't have to overcome  meat/dairy/caffeine cravings too. It will take about 3 days for the cravings to disappear. And then it will be easy again.

I start today.

100 LBS!

There are 20 lbs of pears, 20 lbs of apples, 20 lbs of peaches, and 25 lbs of tomatoes sitting in my kitchen waiting for me to do something with them. I still need to go to the farmer's market and pick up my CSA share. What am I going to do with all this produce??

I'm going to freeze the tomatoes (I was told to wash them and put them into freezer bags and freeze them whole!), skin and slice and freeze the peaches (they are great in my green smoothies), put the apples in the cool basement, and hope that the pears don't all ripen at the same time.

My fridge is still jammed full with the produce from last week's CSA share (probably another 20 lbs of veggies). Roland's been traveling and Ike doesn't love the veggies so much - I can't eat all this!

Poor Me. Too much food on hand. Everyone should have this kind of trouble.

Turns out we don't like turnips so much. You are welcome to come take all my CSA turnips away.

Yo, Adrian

So I went with Kelly to the YMCA and it pretty much kicked my little fanny. It took all the fight out of me for the whole day. That would have been the day to call and ask me to do something big for you - I would have said yes. No fight left. Or today - call me today because I went again this morning.

I'm actually looking forward to going next week. If I can walk.

Que The "Rocky" Theme Song

My friend, Kelly, walked up to me on Sunday and told me it is time to get serious about exercise. Don't you wish you had a friend like that? I don't deserve her.

I've fallen off the exercise wagon. I've only run 3 times since August 1. So tomorrow morning I'm meeting Kelly at the Y for a lovely cardio/weightlifting session.

I hate to sweat.

New and Improved!

This is what I had for lunch. Whole wheat pita with veganaise (just a little) stuffed with a salad heavy on garden fresh tomato and cucumber and a side of watermelon. It was delicious and filling and satisfying. Roland got back from London tonight and I made the same thing for him but substituted hummus for the veganaise and I think it was even better! It was the perfect meal following a day of flying.

I've modified my hummus recipe a bit. I added a can of white beans (northern) and it makes the hummus creamy. Sometimes I want to eat it with a spoon! I've tried the recipe without the tahini but I just don't like it as much.

Robin's Improved Hummus

• 1 can chickpeas (reserve liquid)
• 1 can white beans
• 2-3 cloves garlic
• 1/2 teaspoon cumin or more to taste (I just got roasted cumin but I can't tell the difference - I need to do a taste test)
• 1 tablespoon lemon juice or to taste
• 2 T tahini

Blend in food processor until smooth and creamy. Add chickpea liquid if it is too thick. Serve on crackers, sandwiches, burgers, cucumbers, veggies, salad, pitas, or on a spoon if you love it as much as I do!

Selling The Fat Clothes

Today I took my old clothes to a resale store. It is called "Full Figure Resale" and they only sell size 16 and up. They sell shoes size 9 and up. It's for big girls.

It took me about 3 hours to sort my clothes, pick out the stylish clean new looking clothes, touch up iron, put them on hangers, and drag them out to the car. I had 31 items and the clerk told me they were beautiful. I hope they sell for lots of money because I only get 40% of the price.

All the clothes that didn't make the cut went to Salvation Army.

My closet is looking pretty bare - it looks big now! I bought a pair of jeans and a skirt and jacket at the resale shop. I am proud to say that everything there was too big! I don't really want to buy clothes yet. I still have a ways to go. So I will wear the same thing over and over until I get down a size.

Yay!