Category Archives: Vegan food

WHAT I EAT ( weight loss and vegan)

Happy Tuesday to all. Here I am, day three of posting each and every day. This week I stayed the same, but I think I’m killing it in the weight loss game. I use the WW app to track what I eat, and as a vegan I try to be careful how much starchy foods I eat. I don’t limit them all together, I just keep all of my portions in check. It’s all about good nutrition and portion control for me. 

Food, it’s something we have to learn to have a healthy relationship with, and I’m definitely starting to achieve balance. Monday’s are my vegan cheat day, on that day I eat vegan comfort foods like pasta or a veggie burger. Tuesday’s through Sunday I eat Whole Foods/plant based; basically cleaner vegan. I do limit my oils, salt and sugar but I do not eliminate them completely. I have really cut down though, my olive oil bottle lasts a very long time now. I always drink 16 oz of water when I wake up, and about 6 oz of coconut water. I immediately eat a banana as I wait for my coffee to brew. Breakfast is usually something quick, overnight oats or a vegan protein bar and coffee with silk soy creamer and a bit of raw sugar or blackstrap molasses. I’m a zombie until after a drink my java. My eating plan is pretty much 80/20. Mostly clean with a little wiggle room. It keeps me from over obsessing about food. I try to get around 60 grams of protein daily through plant based options. 

Here are some photos of what I eat for breakfast and dinner. Vegan pancakes are a day off treat. I usually only eat twice a day on work days with my schedule. Lots of fresh fruits, greens, veggies, and some frozen as well. Pasta only on occasional Mondays. I make a lot of high protein bean soups, like split pea and lentil soups. I admit I eating vegan protein bars for breakfast when I feel rushed is not the healthiest but it works for me.  Ezekiel bread, hummus, baked tofu with veggies, legumes, so many delicious and healthy vegan options. Here’s pics of some of my go to get healthy meals. I will post recipes soon. What are your staples? Happy Eating and losing weight!

Vegan Split Pea Soup

Vegan Bean Chili

Vegan faux meat balls with homemade marinara and veggies

Pancakes with bananas, oat flour and soy milk. Dark Chocolate Chip version.

Vegan Fettuccine Alfredo

Soda alternative

Natures Candy

Staple main dish salad

Vegan tomato basil cream sauce fettuccine

Cheat day treat, I add vegan mayo

Vegan tomato bolognese with red wine

Baked tofu and kale or spinach with veggies. Italian seasoning with a bit of olive oil

Vegan tomato bolognese penne pasta.

Vegan banana pancakes with berries

Avocado chocolate mousse from Melissa Bender Fitness adapted by Chocolate Covered Katie

Meal prep berries with lemon juice

Trader Joe’s steamed lentil and veggie salad

EASY VEGAN ALFREDO

It’s Tuesday and I’m late to updating my weight loss. I’m down another 2 lbs, weighing in at 171 lbs. That’s 13 lbs since I joined WW online and 18 total weight loss. I was 159 lbs when I moved to Houston from Los Angeles in June 2017. I’m almost there. My first weight goal is 159 lbs. My ultimate weight loss goal is to weigh in around 140 lbs.

Soon I will also be sharing my fitness journey and my volunteering journey. I plan to try on new routines to help me get to all of my goals. Waitressing has taken up most of my time, and  some new time management skills are needed.  I am a work in progress for sure, but I keep on keeping on despite life’s stresses. I am losing weight again and I’m living my authentic life as a vegan, for that I’m immensely proud. 

I love to experiment with vegan cheat meals on my day off after weigh in, of course always counting my portions. I was craving Alfredo and my vegan Fettuccine  Alfredo hit the spot. It’s an easy recipe and just as creamy as Alfredo made with dairy. Here’s the recipe below, even vegans need cheat meals. 

Easy Vegan Fettuccine Alfredo

1 lb Fettuccine

2 Tbs olive oil, 1Tbs earth balance vegan butter

1 cup vegan creamer non sweetened or unsweetened soy milk

1 cup vegan Parmesan cheese, I used GoVeggie

4 cloves garlic

handful of fresh chopped basil, parsley

salt and pepper

Half of a fresh squeezed lemon juice

Cook Pasta  according to directions. I bring my water to a rolling boil and cook Fettuccine for 12 minutes. 

Reserve 1/2 cup pasta water. 

In a large pot sauté garlic in olive oil and earth balance for 3 minutes.

Salt and pepper.

Add unsweetened vegan creamer or unsweetened soy milk, bring to a boil, cooking for two minutes.

Add reserved pasta water, fresh lemon juice and vegan cheese. Bring to a boil and stir until lumps disappear.

Add salt, pepper, lemon juice and fresh basil.

Continue stirring until smooth.

Stir in cooked pasta, mixing well.

Garnish with fresh or dried parsley and additional vegan Parmesan cheese. 

You can add broccoli, or any vegetable you prefer. A little crushed red pepper would be delicious, or a can of diced tomatoes would be a wonderful addition. We loved it and I will make it again. My first attempt was a fail, I accidentally used vegan creamer with sugar. My second attempt was a major hit!!  I hope you love this as much as we did. 

Manga, 

Love and Light 

Rose 

 

 

 

 

WEIGH IN MONDAY

Happy Monday to all. Today is my weigh in day, and I stayed the exact same at 173 lbs. Actually last week I weighed 173.4, so technically it’s a loss. I don’t know what happened, but last week I went over my points and my extra weeklies. That doesn’t mean higher calorie, some foods have higher points because of fats and carbs. On the new WW program there are a lot of free foods, lean proteins, fruits, veggies, and vegan proteins like beans and tofu.  This week I will try to eat a little fewer points by focusing more on beans, tofu and fruits and veggies. Tonight I’m making whole wheat angel hair and a low point Eggplant  Parmigiana with tofu. If it turns out I will post my recipe. I make a killer vegan Bolognese and marinara.

My hubby James has to work the next few Mondays, but in August we plan to go to Henry’s Home and Horse Sanctuary as soon as he has a free Monday again.  We are both so excited. The next few weeks will be busy because we have a lot of work. After the first week of August we will be caught up on things, and we can then take the time to go volunteer. It’s something I plan to do on the regular, working with the animals.  We are really working on positive mindset and believing we can accomplish any goal we set our hearts to. 

Going forward on my blog I’m working on time management. I work a lot, and I’m having a little difficulty working on the things I love to do, with my job which is time-consuming and exhausting. I’m grateful for my job and the lovely people I get to work with, but if I’m going to make my goals a reality I need to wake up earlier and have a full day before work. My job is my reality now, so if I want to make things happen I must adjust my morning routine, and wake up a lot earlier. Discipline in the a.m. is something I’m really lacking. 

Here are some things I need to work on. I got the food down, I’m losing weight. I admit though, my fitness routine has been very spotty. I need to incorporate my routine daily. I also have to work on my study time for my American Council of Exercise group exercise certification. I also plan to start blogging more often. Since I’ve started blogging again my weekly posts are consistent, and I’m losing, but I can do so much more. My plan is to share what is working on this second journey of mine, and also get some technical help to make my blog more user-friendly. Down the line I plan to start a YouTube channel. I have one but it’s really not something I’ve ever worked on, and it kind of really sucks. I will relaunch it when I’m ready. To round out my goals, more writing, more submitting writing and maybe looking into some marketing for my first book Camellia in Snow. I also think maybe posting about some things I do to say youthful inside and out may be fun. I will work on my goals, but that means going to bed earlier, sleep is non negotiable for me. I like to shoot for 7-9 hours of sleep nightly. 

I am off for now, drinking my water mixed with coconut water. It really wakes my system up. What goals are you working on? Do you let obstacles get in your way? Do you have a morning routine?

Today I’m writing in my pretty Paris Notebook, all the things small and grand I dream of. Life is beautiful, and dreams are worth dreaming big. It doesn’t matter how old you are, or how much you weigh, or how much money you have. Dreams start in the form of your thoughts. Thoughts become ideas, ideas begin action, and your active involvement in making your thoughts into reality turns into you working on your dream life. It’s like magic. Magic thoughts, make it happen. I plan to. Let’s do this. Love and Light, Rose.

 

WEIGH IN MONDAY

Happy Monday to all. It’s rainy here, but rainy days and Mondays do not get me down. I’ve chosen happiness and I’m going forth with joy and kindness for myself and others.  I lost another pound. Cue my happy, coffee drinking  post weigh in dance. I’m currently 173 lbs. I’m down 11 lbs since I began WW. It’s slow and steady and I feel in control, so it’s perfect to me. I already feel lighter. I’m tweaking my fitness and I’m working with my number one fitness guru Melissa from Melissa Bender Fitness. I’m going back to what has worked in the past. Working on cardio, flexibility and strength.

As I settle into my fitness routine I will post more. I’m losing weight and baking vegan healthy cookies, for myself and others around me. I’m sharing kindness and joy, no longer wallowing in my weight. I ate pasta and tator tots last week, but the difference is I watched my portion control, I tracked everything, and most of my meals are clean and healthy. Saturday night after work my hubby made me veggie burgers and tator tots, such a treat. I skipped the bun! It’s little tweaks here and there that make a difference in your weight loss journey. I never binge anymore, everything is counted. WW sent me my ten pound charm, how cool is that? 

This weekend we have to buy work boots for our visit to Henry’s Home and Horse Sanctuary. I plan to be a regular there if they will have me. My life has its troubles and giving back helps me through the struggles. We all have them, it’s how we get through them that defines us. I started this blog in 2013 with intentions to lose weight and help a charity with each ten pounds I lost. I never dreamed I would gain half my weight back, but I’m so happy to be here doing what I’m doing today. The weight gain and restarting my weight loss is part of my life journey, I wouldn’t have it any other way. I’m learning so much about myself and growing. That’s a beautiful thing. I realized my success didn’t define me, my kindness defines me. Now I do what I do for my health and my goals, and if I end up looking better great. I’m in it to make a difference and that’s my motivation. 

Thunderstorms today and I love it. As much as I have missed the California sun, I really have grown to appreciate Texas weather. My motto going forward is to Bloom where I am planted. Make a difference in my own backyard. I’ve been baking vegan cookies and they are such a hit, I’m using the money for carrots and apples for the horses. Happy Brand new week. Namaste. Rose 

 

 

 

 

Vegan Staples

Let food me thy medicine and medicine be thy food.

Hippocrates

Happy Wednesday to all. I’m  in the process of really reinventing this blog, posting more as  I begin my round two of fitness and weight loss. A lot of people are asking me about what to buy at the grocery store, so I decided to post a very basic whole foods plant-based grocery list. This does not include my favorite vegan fun foods, those convenience foods you reach for when you want vegan cheese or vegan veggie burgers. Those are my occasional treats, not my everyday staples.

This is a healthy list, the foods I eat daily. It’s just a basic list, really you can have as much fresh fruits and vegetables as you like.  Recipes will follow. I recommend watching the film Forks over Knives and What the Health. Let’s get started. This list is also budget friendly. 

This is my personal list but I’m also attaching a video and post from Dr Greger. The vegan health doctors all agree to avoid nuts and avocado if you have heart disease. I eat  minimum oils, salt, and sugar. I try to do Dr Greger’s Daily Dozen. I have the app and my goal is to do the Dozen Dozen every day.

 

I hope this helps. I started my day today with oatmeal in organic soy milk with berries, chia seeds with coffee and soy creamer. I will make a large smoothie before work with Trader Joe’s pea protein powder, organic soy milk, spinach, kale, banana and flax seeds. For dinner I will have lentil and vegetable soup with toasted Ezekiel bread and romaine salad with vegetables. I follow a lady who has a website with great YouTube videos. I will post her link when I’m not rushed for time. I wish you joy on the road to health and happiness. Links and list below. 

Love and light

Rose

 

https://nutritionstudies.org/plant-based-grocery-shopping-guide/

 

Produce Staples: frozen berries, fresh berries, bananas, oranges, apples, large bag of spinach, large bag of kale, fresh or frozen broccoli,fresh or frozen cauliflower, bag mini peppers, green peppers, celery, carrots, yellow onions, red onions, garlic, fresh or frozen green beans, zucchini, eggplant, romaine lettuce, tomatoes, frozen peas, cubed butternut squash, potatoes, lemons.

Pantry Staples: Quick Oats, Ezekiel Bread, bag lentils, bag split peas, cans low sodium garbanzo beans, cans low sodium black beans, cans low sodium kidney beans, cans low sodium pinto beans, cans low sodium great northern beans, brown rice, wild rice, quinoa, flax seeds, chia seeds, hemp seeds, date sugar, tofu, unsweetened organic soy milk or almond milk, unsweetened silk soy creamer, unsalted peanut butter or almond butter, unsalted cans diced tomatoes, unsalted cans crushed tomatoes, hummus, low sodium vegetable stock.

Some Trader Joe’s staples: steamed lentils, unsweetened pea protein powder, sprouted whole grain bagels, low sodium vegetable stock, hummus, dates, soy creamer, frozen shredded potatoes, tofu, maple syrup, Black strap molasses, balsamic vinegar, basil, oregano, cumin, chili spice, turmeric, cinnamon, paprika.

 

 

 

 

Vegan lentil Chili Soup


 

Print Recipe
Vegan Lentil Chili Soup
Course Main Dish
Cuisine Vegan
Prep Time 15 Minutes
Cook Time 1 Hour
Servings
People
Course Main Dish
Cuisine Vegan
Prep Time 15 Minutes
Cook Time 1 Hour
Servings
People
Instructions
  1. Sauté onions, celery, peppers, carrots in 1/2 cup broth with 2 tablespoons balsamic vinegar until carmelized. Add garlic and cook 4 minutes until liquid evaporates.
  2. Add 8 cups vegetable broth, 1 bag lentils.
  3. Add large can no salt tomatoes and season with umami spice, ground pepper and chili spice. Bring to a rolling boil, and cover and cook on low for 1 hour.
  4. Add rinsed can of black beans, rinsed can of corn, 4 cups of fresh kale and season, cooking for 10 minutes on medium.
  5. Season to taste and mix in Trader Joe’s Vegan garlic spread. Enjoy
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