Wednesday, April 30, 2014

Addicted to Results 4/29

Breakfast was a Banana Apple Muffin with apple butter and an apple.  The muffin was made with apple butter and mashed banana.
Banana Apple Muffins

I had another the veggie burgers I made last week for lunch. I cut this one in half and made a open face sandwich on a black pepper roll.  One side has ranch dressing and spring mix.  The other has tomatillo salsa and slaw.  A little bit of ketchup went on both halves.

Veggie Burger
Dinner was leftover Shepard's Pie topped with sauteed onions and a mixed greens salad with ranch dressing.  I had a Banana Apple Muffin with Apple Butter for dessert.  It was such a icky rainy night, that a bottle of sparkling wine was in order.

Tuesday, April 29, 2014

Addicted to Results 4/28

Tea of the Day
Breakfast was a repeat. A sprouted spelt tortilla topped with a scrambled tofu and veggie mix.  I added some of the tomatilla avocado salsa on the top to make it a little different.

Lunch was leftover fettuccine alfredo and the slaw.

I was really hungry in the afternoon and knew that I would be at the gym from 6:00 to 8:00.  So I had a Cliff Bar for a snack.  I do not think that it was strictly vegan because the chocolate chips seemed to be milk chocolate, not dark chocolate.  The print was too small to accurately read the label.  I know that Cliff's Builders bars are vegan, but I am not sure about the other products.  I have an Optometrist visit on Monday, so I get can an accurate reading glasses number.
Dinner was awesome.  I made a vegan Macaroni and Cheese.  First, some onions, garlic, carrot and yellow pepper were sauteed in Earth Balance.  In the food processor, I processed cashews, salt, pepper, rice milk and Earth Balance.   Then I added the veggie mix and processed it into a sauce. I really looked like a cheese sauce. I poured it over cooked macaroni (corn based gluten free macaroni) and topped with bread crumbs.  This was baked in the oven.  Meanwhile I heated some frozen corn, plum tomatoes, jalapeno, and yellow pepper on the stove top.  These two recipes made dinner.  The Mac and Cheese did not taste like real cheese, but it was full of flavor.  I made it before I went to the gym.  When I came home, Tommy had eaten two servings of the Mac and Cheese. I call that a success.  I had a glass of sparkling wine to compliment the meal.

Monday, April 28, 2014

Addicted to Results 4/27

Breakfast was a sausage sandwich on some black pepper rolls that I made.  They were a basic yeast bread with a sponge and lots of pepper for flavor.  The condiments are ranch dressing and ketchup.
Black Pepper Roll
Lunch was a Black Bean tortilla.  I sauteed black beans, bell pepper, tomato and green onions.  The mix was on a spelt tortilla with some ranch dressing on top


I also had a simple mixed green salad with tomatilla avocado salsa. The salsa was more like a guacamole.  I processed onion, tomatillas, avocado
and jalapeno with some salt and pepper to season it.
tomatilla salsa

For dinner that night we went to Jack's Bistro with some friends.  I had the vegan risotto.  This dish had mushrooms, carrot, and celery in it.  I also had a mixed drink and a glass of tempernillo.  Jack's has some the best cocktails in Baltimore. I had a dead weather which was made with rye, cherry almond syrup and bitters.

Later at home we had a glass of sparkling wine.

Sunday, April 27, 2014

Addicted to Results 4/26miner

Breakfast started out pretty basic - oatmeal with banana and a little bit of maple syrup.
For lunch I did a mix of two different leftovers - the fettuccine alfredo and the  garlic harticot verts.
For dinner, we went out with friends to Aida Bistro in Columbia.  They have wine on tap and serve it in 3 and 5 oz glasses.  I started with a pomegrante martini and we given french baquette slices and olive oil.  For my first course I had a beet salad.  This was shaved beets and arugula.  It also have goat cheese that was not listed on the menu so I had to pick the cheese out of the salad.  My first glass of wine was a gewurtaminer.
I forgot to take a pic of the salad.  The next course was a duo of spreads.  One was the black truffle hummus and the other was a dill cheese spread.  I gave the cheese spread to the table.  I was I had thought to ask for 2 hummus servings instead.  The hummus was nice, but not as rich as I was used to.  Also, I could not  taste the black truffle.
Hummus an crackers
The main course was a quinoa and black bean casserole with corn and a tomato sauce.  Tommy ordered a bottle of Argyle sparkling for the table.
There was nothing on the dessert menu I could eat. I decided to go with a chocolate martini.  It was good, but the chocolate sauce appeared to be a chocolate cream sauce instead.  It was good and looks really  nice in the picture.
Chocolate Martini

Saturday, April 26, 2014

Addicted to Results 4/25

Breakfast was cereal, apple and vanilla yogurt with a little drizzle of maple syrup on top.  I use the So Delicious almond milk yogurt.  I used the Greek style which is really thick.

Lunch was a hot dog and salad. The salad was a type of slaw made with green and purple cabbage, carrot, and celery.  The dressing was vegan mayo and lemon juice which gave it a nice twang. I like the slaw, but I think adding an apple would make it much better.
For the hot dog, I used the Field Roast brand.  It has a list of all natural ingredients so it forgoes the chemical taste.  I wrapped a corn tortilla spread with ranch dress around the hot dog and squirted on some ketchup.
Dinner was a shepherd's pie and salad.  The salad was a simple spring mix with some avocado and the lemon vinaigrette.  The Shepherd's Pie was made in three parts.  First was a mushroom gravy.  The gravy started with a Earth Balance and flour roux.  I added veggie stock and rice milk for the liquid part.  After it was heated through, I added 3 portabella mushrooms, canned tomatoes, shallot, red bell peppers, parsley, thyme and garlic. I let this cook on low for 45 minutes.  The topping was mashed potatoes with Earth Balance, salt, pepper, and rice milk.  The base was saute onion, veggie crumbles and frozen peas and carrots.  The mushroom gravy was added to the base. Then the mixture was topped with the mashed potatoes.  The potatoes were a bit heavy and sunk into the base.

We had some sparkling wine with acorn squash bread before dinner and a Chianti with the meal.
Shepard's Pie

Green salad

Friday, April 25, 2014

Addicted to Results 4/24

Breakfast Burrito
The morning started with a breakfast burrito.  I sauteed onion, celery, carrot, garlic and firm tofu till cooked through. I seasoned it with nutmeg, turmeric, salt and pepper.  It was wrapped in a sprouted grain taco size tortilla.
Lunch time was a hummus plate.  This is a green pea hummus.  It was a blend of peas, lots of garlic, tahini, lemon juice, salt and pepper.  I served it with pita that was toasted with olive oil and garlic and some carrot sticks.
Tomato Basil Salad
I split dinner into two sessions because I was at the gym from 6:00 to 9:00.  Before my workouts, I had a Tomato Basil Salad.  This was an easy mix of tomatoes, cucumber, basil, balsamic vinegar and black pepper.
Fettuccine Alfredo
The postwork out meal was Fettuccine Alfredo.  The Alfredo sauce was made with sauteed onions in olive oil and sherry, which was blended with silken tofu, almonds, parlsey, miso paste, soy milk and cayenne.  The sauce was served over whole wheat fettuccine.
Green Pea Hummus

Thursday, April 24, 2014

Addicted to Results 4/23

I did a breakfast sandwich this morning.  I pulled the Acorn Squash Baguette out of the freezer and heated it up.  I used the end piece as a roll for mock breakfast sausages with butter lettuce and ranch dressing.  The sausages are from Field Roast which is still my fav of the fake meats.
At lunch I made a veggie burger.  This one used flaxseed, baking powder, rice starch and oil to replace an egg.  I added bread crumbs, roasted problano and jalapeno peppers, shredded carrot, parsley and veggie crumbles (faux ground beef). I topped it with a green chili sauce.
Veggie Burger

There was a salad on the side made with butter lettuce, tomato, avocado and topped with lemon vinaigrette.

Dinner featured a stuffed bell pepper.  The stuffing was made with brown rice, onion, veggie crumbles, garlic and tomatoes.  On the side were garlic haricot verts.  The beans were steamed in a mix of sesame oil, soy sauce, rice vinegar and lots and lots of garlic.
Normally, this would have been an alcohol free night, but we scored a bottle of our favorite and hard to find champagne.  Charles Heidsieck rose.

Wednesday, April 23, 2014

Addicted to Results 4/22

Garlic Vinaigrette
With a fresh batch of groceries in the house, serious cooking will happen this week. Breakfast however, was pretty basic.  I added a chopped apple to Maple Pecan Cereal with rice milk.
Lunch was a Pasta Salad.  I used leftover pasta that I had frozen.  I added toasted pine nuts, yellow and red bell pepper, basil, nutritional yeast and the Garlic Vinaigrette.
Pasta Salad
For dinner I roasted potatoes, carrots and celery. I topped it with mock chorizo and some ranch dressing.
toasted pine nuts
The ranch dressing was made with tofu sour cream, vegan mayonnaise, garlic, onion and garlic powder, and black pepper.

Ranch Dressing

Tuesday, April 22, 2014

Addicted to Results 4/21

Not much new going in the kitchen.  I was basically cleaning out the refrigerator today.  It was grocery day and I needed to make room for the new stuff.  I did get a new haircut.  Four inches came off and I still have long hair. Breakfast was a green smoothie.  This one had soymilk, frozen pineapple, hemp protein, spirulina, and psyllium husk.
It isn't easy being green

Lunch was the leftover Chilaquiles Casserole.  Snack time was cashew nuts.  For dinner I used the rest of the arugula as a base for some of the rice from Saturday's dinner at Orza.  On top of that was the remainder of the mashed sweet potatoes, kalamata olives, and vegan pepper jack cheese.  I had a nice glass of rose with the meal.

Monday, April 21, 2014

Addicted to Results 4/20

Tea of the Day
This morning's smoothie was made with soy milk, frozen raspberries, oatmeal, carob powder, and hemp protein.  Good fuel for running and air yoga.  The tea is a rooibos blend that is one of the more flavorful non caffeine teas out there.

Lunch was leftovers. We finished the whole wheat spaghetti and the 'Chorizo' and Pepper Sauce.  I added some kalamata olives and nutritional yeast.

In the afternoon, we had a massage.  That felt great on my fatigued muscles. At this point, I not that sore, just tired.  After the massage went stopped by Vino in Fells Point.  We split a order of hummus and stuffed grape leaves.  I had a glass of Cava and a glass of Savignon Blanc.
I was not very hungry in the evening, so I just had some sweet potatoes with olives, seitan and vegan cheese.  I sipped on some Rose during the evening.