Monday, April 29, 2013

Addicted to Results 4/28

A preoccupied Jack with Tommy at VegFest

Workout - Kettlebells
XPF Cardio and Conditioning
The smoothie version of Purple Haze

Breakfast - Smoothie made from cranberry juice, soy protein powder, banana, chia seeds, and lime juice.  This was a very good flavor profile.

Lunch - "Cheese" sauce over brown rice pasta with some mango salsa

Dinner - Chuckwagon Stew mixed with wild rice and a piece of whole wheat bread with a slice of rice cheese that I found lurking in the refrigerator.

Snack - Banana Snack Cake with Chocolate Frosting.  The recipe made 16 2X2 square.  This will be around for a while.
They have such different personalities

Sunday, April 28, 2013

Addicted to Results 4/27

River  enjoying VegFest

Workout - 45 minutes weights, 15 minutes bike
Punk rope -  this was a fun class
Hot chocolate smoothie

Breakfast - Smoothie - Hot chocolate style, rice  milk, cocoa, cornstarch, and soy protein powder that was heated till thick and warm. This would be really good on a cold day.  It was a nice change from the traditional smoothie.

Lunch-  At VegFest at UMBC.  I had tacos from Everlasting Life. Two whole wheat tortillas with seitan, rice, black beans, lettuce, tomato, olives and guacamole.  This was better than the Orange Chicken I had last week.  The seitan was in a tomato sauce and very 'meaty'.  The seitan at the grocery doesn't have the same texture. I need to find an online vendor to see if I can find a more versatile product.
The dogs really enjoyed the festival.  There were a lot of dogs walking around and several vegan dog food vendors.  I am not sold on feeding you dog a vegan diet.  These dogs love meat.  River was not fond of the fruit based treats.  Jack will eat anything.

Tommy and Jack after lunch.

Snack - Maple Walnut cookie

Dinner  - At Langerman's.  I had a veggie plate of sides.  None of the entrees were vegan friendly.  The plate  included, sauteed broccoli, wild mushroom sweet potato hash, and harticot verts.  I started the meal with a raspberry cosmopolitan and had 2 glasses of Savingnon Blanc.

Snack - Banana Snack Cake with Chocolate frosting and 2 glasses of Chardonnay.

Saturday, April 27, 2013

Addicted to Results 4/26

Jack the cockapoo

Workout - Spin
1 hour walk
The pain level has finally subsided. Now I  can push myself a little more.

Breakfast - Smoothie made from orange juice, coconut milk, soy protein and flaxseed.

Lunch - Veggie saute with garlic collard greens on a fat free tortilla.

Snack - maple granola. I tend to graze on this during the day.

Dinner - Black bean burrito and roasted potatoes.

Leftovers are boring, but don't I have the cutest dog ever?

Friday, April 26, 2013

Addicted to Results 4/25

Rosemary Oil

Workout - 1 hour walk
35 minutes weights, 25 minutes step
fit wall
air yoga

Breakfast - Whole wheat bread with cheesy sauce and corn salsa

Lunch - Gazpacho
Smoked tofu sauteed with sundried tomatoes and pesto with sunflower seeds
Smoked tofu saute

Dinner - Wild rice, sesame broccoli and 'sausage' patties

Snack - Chocolate bonbon

I finished the collard green oil on the tofu saute at lunch.  I opened the mixed herb oil to cook the faux sausage patties.  That means it is time to start a new bottle to infuse.  This is a simple one of just fresh rosemary that should be ready in 2 weeks.  We are slowly finishing up the various leftovers.  I am looking forward to creating some new dishes.

Thursday, April 25, 2013

Addicted to Results 4/24

Workout - 35 min. elliptical, 25 min. treadmill

Breakfast - Slow cooker porridge with some mango jam

Lunch - Sloppy Joe sandwich on a multigrain roll with some fake Parmesan sprinkled on top.

Dinner - Saute of leftovers - Onion, yellow potatoes, carrot, parsnips, celery, assorted mushrooms, cabbage and parsley with some sweet and sour sauce.

Salad - Romaine lettuce, dried apricots, granola, and sunflower seeds with avocado dressing.

Wednesday, April 24, 2013

Addicted to Results 4/23

Workout - 1 hour walk
XPF Cardio

Breakfast - Banana Snack Cake with Fudge Frosting - Hey, the cake is whole wheat flour, banana and walnuts and the frosting is really a tofu chocolate almond pudding.  That counts as a good breakfast.

Lunch - Mushroom Stroganoff over brown rice.  I thought I would try the actual brown rice instead of the pasta.

Snack - Brownie

Dinner - Asparagus Soup and Tofu Salad on a whole wheat roll. I added a lit bit of avocado dressing to the  Tofu sandwich.
Soup and sandwich

Snack - Chocolate Sorbet

Things get a little bit boring when I am in leftover mode. However, most recipes make at least 4 servings so everything gets served more than once.

Tuesday, April 23, 2013

Addicted to Results 4/22

Workout - 45 minutes free weights and 15 minutes bike
Air yoga
1 hour walk
X-fit - my abs will be sore for at least 4 days.  Definitely looking forward to my muscles adapting to a few a moves.
Mango Jam

Breakfast - Mueslix with Mango Ginger Jam.  Whole Foods had cases of mangoes as a special so I decided to make a jam.  The ingredients are just mangoes, ginger and sugar.
Mueslix with Mango Jam

Lunch - Pinto bean tostada on fat free tortilla with mango salsa.  My choice or tortillas are white flour, fat free or whole wheat flour not fat free. I like the whole wheat ones better.  The fat free ones get hard around the edges when I microwave them.

Dinner - Yellow Split Pea Soup was 'Sausage'  and a piece of multigrain baguette.

Snack - Maple Granola. Still working through the leftovers for a few more days.
A case of mangoes

Monday, April 22, 2013

Addicted to Results 4/21


Workout - Kettlebells - Hopefully my pain level will be much lower this week.
XPF Cardio and  Conditioning

I am using leftovers, so the meals are repeat dishes.

Breakfast - Black Bean Burrito on a Whole Wheat Tortilla

Lunch - Cheesy Sauce on Whole Wheat Bread with tomato and pesto and some carrot sticks.  I added the tomato to the sandwich to give it a little more veggie.

Snack - Chocolate Bonbons

Dinner - A saute of black beans, onion, carrot, mixed mushrooms, and garlic using the homemade for a sauce. A sprinkled a sample of vegan Parmesan cheese on the bean mix.  It tasted a bit like the fake Parmesan that you get in the cans. I am glad I had a sample, because I would not want to have bought a large amount of the product.  Tofu Salad on a multigrain roll.

Sunday, April 21, 2013

Addicted to Results 4/20

Workout - 30 on treadmill running intervals

Breakfast - Smoothie made from fresh orange juice, banana, soy protein powder and chia seed
Hot Plate from Everlasting Life

Lunch - At the Kale A Rama Vegan Festival.  I had the hot plate from Everlasting Life which is a vegan soul food restaurant in Capital Heights.  The plate consisted of Mac and Cheese, Orange Chicken and Collard Greens. The Mac and Cheese was very good. The sauce was thicker than the one I made. It had been baked the way traditional macaroni and cheese was before the days of Kraft and its orange colored cheese sauce.  The Orange Chicken reminded me of something from a very cheap Chinese restaurant.  The seitan 'chicken' was chewy and stringy. I wonder if that is what the chicken is made from at some of those places?  The sauce was not very orange but it was sweet.  Way too much sweetner.  The collards were cooked with onions and tomatoes and were very good.
Mini cupcakes and an Almond Cookie

Snack - Almond Cookie and a taste of Chocolate Kale Ice Cream.  It was good. Tommy had a couple of mini cupcakes that were quite suitable for the non vegan.  Everything at the festival was vegan regardless of the name given the food.  We met four friends at the festival and settled in at New Deal Cafe. I had a glass of white wine and a hard cider.

Dinner - Chuckwagon Stew, roasted potatoes, and garlic collards with a Mango Salsa.  All of these were leftovers except for the Salsa.  I made a batch using mangoes, onion, garlic, and jalapeno.  All of the ingredients were sauteed before canning.
Mango Salsa

Snack - Banana Cake with Fudge Frosting.
Chilling with friends and wearing my Collard Greens necklace

Saturday, April 20, 2013

Addicted to Results 4/19

Banana Snack Cake

Workout - one hour personal training
1 hour walk
Breakfast Burrito

Breakfast - Black Bean Burrito  - made with onion, garlic, bell peppers, black beans, mushrooms, tomatoes, corn salsa and brown rice on a whole wheat tortilla.

Lunch - Tofu Salad Sandwich - made from firm tofu, tofu mayo, nutritional yeast, tahini, balsamic vinegar, pickle relish, mustard and garlic on a multi grain bun.  Pickled beets on the side
Stew ingredients

Dinner - Chuckwagon Stew - made with soy tempeh, carrots, yellow potatoes, onions, ketchup, and parsley.  I chopped up all the veggies in the afternoon.  After my spin class, I put the veggies in the broth and let them cook while I took a shower. It is nice to have most of the work done before a workout so I can just eat when I am tired and dinner is not as late.  Tempeh is whole soybean product that is fermented and formed into a firm cake.

Garlic Collard Greens were on the side.  This was just a simple saute of the greens with garlic.
Stew and collards

Snack - Banana Cake with Fudge Frosting. The cake was made with whole wheat flour, bananas, maple syrup and walnuts.  Bananas are a binder that will hold a flour based baked good together without the use of eggs.  The fudge frosting was made with silken tofu, maple syrup, almond butter and cocoa.  This is a very tasty topping, but it is not really a frosting.  However, it does taste like a chocolate almond pudding that you would not realize is missing the dairy.
Cake with frosting